Wellness advocate Ella Mills is on a mission to strip away the pressure from healthy eating. In an era where wellness often feels synonymous with expensive trends, biohacking, and wearable devices, she argues that simple, wholesome foods like carrots and lentils are being overlooked. With 55-60 per cent of UK calories coming from ultra-processed foods and only one in four people managing their five-a-day, Mills believes it is time to return to basics.
Simplifying Wellness
Mills recalls her journey, which began with sharing easy, delicious, and consistent meals. Her new cookbook, Quick Wins, is built around this philosophy. The book emerged from a clear demand: time and mental load are the biggest barriers to eating well. A staggering 78 per cent of the Deliciously Ella community cite lack of time as their main obstacle, while 73 per cent of home cooks prefer shorter ingredient lists to save time, reduce waste, and cut costs. Additionally, 42 per cent are cooking more to avoid ultra-processed foods.
“After a long day, answering ‘what’s for dinner?’ can feel overwhelming,” Mills explains. Her book aims to lighten that load with simple, flexible meal plans that require minimal ingredients, steps, and washing up. The recipes are adaptable, encouraging creativity without stress, and include easy swaps to use what is already in the fridge or cupboard.
Mills emphasises that eating well is not about perfection but about finding what works. Her focus is on real, nourishing home-cooked ingredients, with meal plans that include quick fridge-raid dinners, weekend batch cooks, and 15-minute lunches. The goal is to help people enjoy delicious meals while effortlessly hitting their five-a-day and reducing ultra-processed foods.
Creamy White Bean and Mushroom Orzo Risotto
This one-pan orzo is a go-to for cosy, comforting meals with minimal washing up. It combines earthy mushrooms, hearty white beans, and velvety orzo, with umami hints of miso and bright lemon zest. Doubling the recipe is perfect for quick lunches, as the flavour improves with time.
Ingredients:
- Olive oil
- 1 small onion, finely chopped
- 250g mixed mushrooms (chestnut and shiitake), sliced
- 3 garlic cloves, crushed or sliced
- 100g orzo
- 1 tsp dried thyme
- 1 × 400g tin of white beans, drained and rinsed
- 300ml hot vegetable stock
- 100ml oat or almond milk (unsweetened)
- 2 tsp white miso paste
- 1 large handful of baby spinach (about 50g), roughly chopped
- Grated zest and juice of 1 lemon
- Sea salt and black pepper
Method:
- Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until softened.
- Add the mushrooms and cook for 8-10 minutes until golden. Stir in the garlic for the final minute.
- Stir in the orzo and thyme, toasting for a minute, then add the beans and vegetable stock. Simmer for 7-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Add the milk, miso, spinach, and lemon zest and juice. Cook for a final 3-5 minutes until the spinach has wilted and the dish is thick and creamy. Season to taste and serve.
Make it your own: Add toasted walnuts for crunch, swap spinach for cavolo nero or kale, or add rocket for extra greens. Stir in nutritional yeast or Parmesan for richness.
Pulled Miso Aubergine Ragu
This hearty ragu features slow-roasted aubergine shredded and combined with lentils in a spiced tomato sauce. It is perfect as a main dish or served over pasta or grains.
Ingredients:
- 4 aubergines
- Olive oil
- 3 garlic cloves, crushed or minced
- 1 tsp ground cumin
- 2 onions, finely chopped
- 1 × 400g tin of beluga or green lentils, drained and rinsed
- 1 tbsp tomato purée
- 1 tbsp almond butter
- 500g passata
- Juice of ½ lemon
- 2 tsp white miso paste (optional)
- 2 tsp maple syrup
- Sea salt and black pepper
- Pasta or grains, to serve
Method:
- Preheat oven to 200C fan. Pierce aubergines, place in a deep baking tray, and roast for 40-45 minutes until softened.
- Meanwhile, warm 2 tablespoons of olive oil in a large frying pan over medium-low heat. Add garlic and cumin, cook for 2-3 minutes, then add onion with salt and cook for 10-15 minutes until golden.
- Stir in lentils, tomato purée, almond butter, passata, lemon juice, miso, and maple syrup. Add half a jar of water. Simmer for 10-15 minutes until thickened. Cover and simmer gently until aubergines are ready.
- Let aubergines cool slightly, then cut in half and scrape out the flesh. Stir into the sauce and season. Serve half with pasta or grain; store the rest in the fridge for up to 5 days or freeze for up to 3 months.
Make it your own: Add tahini for richness, chilli flakes for heat, or yoghurt and basil when serving with rice.
Creamy Pistachio and Broccoli Pasta
This bright, creamy pesto blends broccoli with pistachios, basil, and lemon zest for a nutrient-packed sauce that sneaks in extra greens.
Ingredients:
- 2 servings of pasta (about 75g per person; short pasta like fusilli works well)
- 1 small head of broccoli (about 300g), chopped into small florets
- 50g shelled pistachios, plus extra to serve
- Large handful of basil (about 25g)
- 1 garlic clove
- 1 red chilli (optional)
- Grated zest and juice of ½ lemon
- 4 tbsp olive oil
- Sea salt
Method:
- Cook pasta in boiling salted water according to packet instructions, adding broccoli for the final 3 minutes. Lift out half the broccoli with a slotted spoon and transfer to a food processor. Drain the rest, reserving a mugful of cooking water.
- Add pistachios, basil, garlic, chilli (if using), lemon juice, olive oil, and salt to the food processor. Process until chunky, adding reserved pasta water to loosen if needed.
- Toss the pesto with hot pasta and broccoli, adding more pasta water to coat evenly. Serve warm with extra pistachios on top.
Make it your own: Swap pistachios for walnuts or almonds. Add tofu or chickpeas for extra protein.
‘Quick Wins: Healthy Cooking for Busy Lives’ by Ella Mills (Yellow Kite, £25)
