Wick Nixon for Healthy Puketapapa Community Kai
Wesley Market shoppers may have seen the enthusiastic, ever-smiling Wick Nixon demonstrating how to make a few enticing dishes recently, and the lucky ones may have even tasted samples. Wick has developed a series of nutritious, delicious recipes using produce from the markets as part of the Healthy Puketapapa Community Kai project.
Wick’s business Wicked Wellbeing is all about making healthy eating easy, and Wick is passionate about showing our local community that healthy eating is even easier when you have healthy, fresh produce at your fingertips.
“I’ve been coming to these markets for years”, tells Wick. “I absolutely love how much cheaper the produce is, and a lot fresher than at the supermarket, too. I love supporting the local stall holders and finding all the best seasonal produce. I also love the ethnic diversity here and I often discover a new ingredient because I see someone else buying it and ask them what to do with it!” She’s also a fan of bringing her kids to the market, a simple but important step in connecting the next generation to real, wholesome food.
For Healthy Puketapapa Community Kai, Wick has developed several recipes, all of them are affordable, quick and easy to make, full of nutritious fresh produce, and most importantly, delicious! Check out her first, Tofu Larb.
Through her Facebook page Wicked Wellbeing and her two cookbooks, Healthy Lunchbox Love and The 21 Day Lunchbox Challenge, Wick is helping thousands of Kiwi families make healthier eating choices that don’t take time or money (in fact, saving money is usually the case!)
Check back here for more of Wick’s recipes and look for her at upcoming market days - you won’t miss her wide smile or the enticing smell of her cooking!
Here are five of Wick’s top tips for making healthy eating EASY! For more, check out Wick on Facebook and Instagram (Wicked Wellbeing) or head to wickedwellbeing.com and check out her two Healthy Lunchbox Cookbooks.
1. Buy local, fresh produce. Don’t spend money on out of season produce that not only costs more but also isn’t at its prime for flavour and nutrition.
2. Bulk up evening meals with beans, pulses and legumes, which not only makes it more economical, but it also means that there’s a higher nutritional value.
3. When you do have time to bake or cook, make double and freeze it to have easy lunchbox fillers and evening meals to hand. This makes is easier to avoid defaulting to packaged foods and expensive takeaways on those days when you’re short of time.
4. Add as many vegetables as possible into your meals, try grating them as small as possible so the kids can’t see them. If you’re making meatballs, add some carrot or spinach in, if you’re making nachos or spaghetti Bolognese, add brown lentils or black beans and veggies to bulk it up.
5. Have a plan. Decide on the weekend a general outline of what you’re having for dinner the following week and actually get prepared/get to the market and shops so you’re organized for the week ahead. I think this one is absolute key as it’s when we’re too busy that we default to something quick and less nutritious, or to takeaways