Dr Nick Fuller is an internationally recognised health expert and leading obesity researcher.
He has degrees in exercise physiology, nutrition and dietetics, and a doctorate in obesity and weight management.
He is also the author of the bestselling books Interval Weight Loss, Interval Weight Loss for Life and Interval Weight Loss for Women.
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His latest book is called ‘Healthy Parents, Healthy Kids’, and it’s about teaching parents to eat healthy so they can help their kids have a healthy relationship with food.
For more information, head to the website here!
RAINBOW VEG SPAGHETTI
Prep Time: 10 minutes
Cooking Time: 20 minutes
400 g wholemeal spaghetti
1 tablespoon garlic-infused olive oil (see Note)
1 brown onion, chopped
1 teaspoon dried oregano
1 carrot, chopped
1 zucchini, chopped
½ bunch kale, chopped
1 red capsicum, chopped
400 g tin crushed tomatoes
400 g tin brown lentils, rinsed and drained
Basil leaves, chopped, to serve
1. Bring a large saucepan of water to the boil over high heat. Add the spaghetti and cook for about 12 minutes, until al dente (still slightly firm to the bite).
2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and oregano and cook for 5 minutes. Add the carrot and zucchini and cook for another 34 minutes, until starting to soften. Stir in the kale and capsicum.
3. Add the tomatoes and lentils. Bring to the boil and cook for 5-10 minutes, until the sauce has reduced and thickened. Seaso with freshly ground black pepper to taste.
4. Drain the pasta and divide between 4 bowls. Top with the Veg sauce and a sprinkle of basil. Serve immediately.
Note: You can use olive oil and 1 crushed garlic clove instead if you like.
