How To Make Homemade Healthy Takeaways - Medshield Movement

How To Make Homemade Healthy Takeaways

There’s nothing wrong with the occasional takeaway, but we have put together some great homemade versions that will have you eating your fave takeaways in a healthier, weight loss-friendly, more nutrient-packed way!


Takeaway 1: Healthy “Pizza”


Gluten-free pizza base, flatbread or tortilla

2 tbsp basil pesto (Princess Pesto makes a vegan version)

½ cup baby spinach

1 cup broccoli florets, sliced into thin strips

¼ cup edamame beans

1 fresh chilli, finely chopped

¼ cup vegan cheese or Parmesan

1 avocado, sliced

Extra-virgin olive oil

Fresh lemon juice


1/ Pre-heat oven to 180°C or 200°C, depending on what base you’re using (if using a pizza base, precook the base for 10 minutes).

2/ Spread the basil pesto on your base of choice. Place the rest of the ingredients (except the avocado) around the base. Sprinkle over some vegan cheese or Parmesan and season.

3/ Bake for 10 minutes or until cooked through. Remove from the oven.

4/ Place avocado slices around the base and serve with a drizzle of olive oil and squeeze of lemon juice.


Takeaway 2: Healthy Noodles


Olive oil

4-5 spring onions, sliced

1-2 cloves garlic, finely sliced

1 chilli, finely sliced

1 knob ginger, grated

1 cup sliced button mushrooms

1 cup sliced sugar-snap peas (or mange tout)

1 cup chopped tenderstem broccoli

1 cup baby spinach

2 tbsp tamari (or low sodium soy sauce)

2 tbsp mirin

2 tbsp sake

Handful thin rice noodles, soaked in water

Fresh coriander

Fresh lime juice


1/ Heat a little oil in a large wok. Add onion and sauté for a couple minutes before adding the garlic, chilli and ginger.

2/ Add the mushrooms and sauté (add a little more oil if needed). Once cooked, add the rest of the green vegetables and the tamari, mirin and sake. Sauté for a minute before adding the noodles (with some of the soaking water if necessary) and stir-fry until cooked through.

3/ Serve with fresh coriander and a squeeze of lime.


Takeaway 3: Healthy Pasta


2 cloves garlic, minced

2 chillies, very finely chopped

Olive oil

2 tins chopped tomatoes

1 tbsp tomato paste

Splash balsamic vinegar

Pinch of pepper

500g gluten-free pasta

Fresh basil leaves

Toasted pine nuts


  1. Sauté the garlic and chilli in olive oil for two to three minutes.
  2. Add the tomatoes, stir in the paste and vinegar and season to taste. Cook, stirring, for 30 minutes (this arrabbiate style sauce will get better with slow, long cooking time).
  3. Cook the pasta according to package instructions until al dente.
  4. Once cooked, add the pasta to the sauce and stir to combine. Divide among bowls. Just before serving, add some basil leaves, toasted pine nuts and an extra drizzle of olive oil.
  5. Serve with a side salad to add extra greens!
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