{"id":212795,"date":"2026-10-30T02:00:00","date_gmt":"2026-10-30T02:00:00","guid":{"rendered":"https:\/\/blog.partner.co\/the-perfect-harvest-inspired-body-balance-meal\/"},"modified":"2026-10-29T09:38:56","modified_gmt":"2026-10-29T09:38:56","slug":"the-perfect-harvest-inspired-body-balance-meal","status":"publish","type":"post","link":"https:\/\/blog.partner.co\/en-gb\/the-perfect-harvest-inspired-body-balance-meal\/","title":{"rendered":"The Perfect Harvest-Inspired Body Balance Meal"},"content":{"rendered":"\n

Autumn has arrived with cooler temps and cozy evenings that call for warmer meals.<\/p>\n\n\n\n

By using freshly harvested vegetables from your area, you can put together a meal that looks and tastes delicious and is good for you.<\/p>\n\n\n\n

Below, you\u2019ll find a full three-course, Body Balance-approved meal plus a bonus mocktail featuring Tahitian Noni\u00ae Original that you can serve alongside for a fun, tasty evening.<\/p>\n\n\n\n

For these and more recipes, make sure you\u2019ve got your copy of the Body Balance Cookbook, available on Partner.Co Share\u2122.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Starter \u2013 Beetroot Soup<\/strong><\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

V\/DF\/GF\/NF <\/p>\n\n\n\n

Serves 4 <\/p>\n\n\n\n

Ingredients<\/strong><\/h3>\n\n\n\n
\n
\n
    \n
  • 2 white onions, thinly sliced  <\/li>\n\n\n\n
  • 2 cloves garlic, crushed <\/li>\n\n\n\n
  • 3 tsp. coconut oil <\/li>\n\n\n\n
  • 2 apples, peeled and chopped <\/li>\n<\/ul>\n<\/div>\n\n\n\n
    \n
      \n
    • 5 beetroots, raw or cooked (vacuum-packed) <\/li>\n\n\n\n
    • 2 L yeast-free vegetable stock<\/li>\n\n\n\n
    • Pinch of pepper <\/li>\n\n\n\n
    • Small bunch flat-leaf parsley, chopped<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

      Directions<\/strong><\/h3>\n\n\n\n

      In a large saucepan, heat the oil and fry the onions until golden and crispy. Set aside half of the crispy onions for garnish.<\/p>\n\n\n\n

      Add the beetroot and apple to the remaining onions. Stir in the vegetable stock and pepper and bring to a boil. Simmer for 15 minutes (longer if using raw beetroot).<\/p>\n\n\n\n

      Remove from heat and blend until smooth. Garnish with crispy onions and flat-leaf parsley.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      Main Dish \u2013 Beef or Bean & Sweet Potato Cacciatore*<\/strong><\/h2>\n\n\n\n
      \"\"<\/figure>\n\n\n\n

      DF\/NF\/GF<\/p>\n\n\n\n

      Serves 4-6 <\/p>\n\n\n\n

      Ingredients<\/strong><\/h3>\n\n\n\n

      Beef Cacciatore<\/strong><\/p>\n\n\n\n

      \n
      \n
        \n
      • 500 g beef, cut into thin slices<\/li>\n\n\n\n
      • 60 ml coconut oil<\/li>\n\n\n\n
      • 1 onion, chopped <\/li>\n\n\n\n
      • 2 red bell peppers, chopped <\/li>\n<\/ul>\n<\/div>\n\n\n\n
        \n
          \n
        • 1 orange bell pepper, chopped <\/li>\n\n\n\n
        • 250 g tomato sauce<\/li>\n\n\n\n
        • Salt and pepper, to taste <\/li>\n\n\n\n
        • Rice or gluten-free pasta of choice, cooked, or prepared<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

          Bean & Sweet Potato Cacciatore<\/strong><\/p>\n\n\n\n

          \n
          \n
            \n
          • 60 ml coconut oil, plus more as needed<\/li>\n\n\n\n
          • 500 g portobello mushrooms, sliced<\/li>\n\n\n\n
          • 1 large red onion, halved and sliced<\/li>\n\n\n\n
          • 1 red bell pepper, cored and sliced<\/li>\n\n\n\n
          • 1 tbsp. chopped garlic<\/li>\n\n\n\n
          • \u00bd tsp. crushed red pepper, or to taste<\/li>\n\n\n\n
          • 1 x 700 g can whole tomatoes, undrained<\/li>\n<\/ul>\n<\/div>\n\n\n\n
            \n
              \n
            • 500 g sweet potatoes, halved if large<\/li>\n\n\n\n
            • 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano, crushed<\/li>\n\n\n\n
            • 175 frozen fava beans, lima beans or edamame<\/li>\n\n\n\n
            • Salt and pepper, to taste <\/li>\n\n\n\n
            • 180 green olives, pitted, optional<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

              Directions<\/strong> <\/h3>\n\n\n\n

              Beef Cacciatore<\/strong><\/p>\n\n\n\n

              Add coconut oil to a pot, heat on medium and then add meat and brown. Add onions and saut\u00e9 for 1 minute. Add peppers and saut\u00e9 for 2 minutes. Add tomato sauce and salt and pepper, to taste.<\/p>\n\n\n\n

              Bring to a simmer. Cover and cook until meat is tender, about 40 minutes.<\/p>\n\n\n\n

              Remove most of the sauce with the peppers (leave the meat in the pot) and puree in a food processor. Add back to the pot and simmer for 5 minutes, stirring continually.<\/p>\n\n\n\n

              Serve with gluten-free pasta or rice.<\/p>\n\n\n\n

              Bean & Sweet Potato Cacciatore<\/strong><\/p>\n\n\n\n

              In an extra-large skillet, heat 60 ml oil over medium-high. Add mushrooms. Sprinkle with salt and pepper. Reduce heat to medium-low. Cover and cook for 5 minutes undisturbed. Uncover. If mushrooms haven’t released liquid, cover and cook 1-2 minutes more.<\/p>\n\n\n\n

              Increase heat to medium-high. Cook uncovered for an extra 10 minutes or until skillet is dry and mushrooms are crisp. Set aside.<\/p>\n\n\n\n

              Add onion and bell pepper to skillet with additional oil if needed; season with salt and pepper. Cook over medium heat for 3-5 minutes or until vegetables begin to soften, stirring occasionally. Add olives, garlic and crushed red pepper. Cook until fragrant, less than 1 minute. Add tomatoes, sweet potatoes and oregano. Bring to a boil. Reduce heat and simmer, covered, 20-30 minutes or until potatoes are tender.<\/p>\n\n\n\n

              Add mushrooms and fava beans to pot. Stir to coat. Simmer 5-10 minutes, or until beans are cooked.<\/p>\n\n\n\n

              * For an alternative, we recommend the Turkey-Quinoa Meatloaf recipe of the Body Balance Cookbook.<\/em><\/p>\n\n\n\n

              <\/div>\n\n\n\n

              Side Dish \u2013 Roasted Vegetables<\/strong><\/h2>\n\n\n\n
              \"\"<\/figure>\n\n\n\n

              V\/DF\/GF\/NF <\/p>\n\n\n\n

              Serves 4 <\/p>\n\n\n\n

              Ingredients<\/strong><\/h3>\n\n\n\n
              \n
              \n
                \n
              • 1 red onion, cut into large chunks<\/li>\n\n\n\n
              • 1 red bell pepper, cut in large chunks <\/li>\n\n\n\n
              • 1 green bell pepper, cut in large chunks <\/li>\n\n\n\n
              • 5 cloves garlic <\/li>\n\n\n\n
              • 2 yellow squash, sliced <\/li>\n<\/ul>\n<\/div>\n\n\n\n
                \n
                  \n
                • 2 courgettes, sliced<\/li>\n\n\n\n
                • 2 tomatoes, cut in large chunks<\/li>\n\n\n\n
                • 1 tbsp. basil, sliced<\/li>\n\n\n\n
                • 1 tsp. lemon pepper seasoning<\/li>\n\n\n\n
                • 2 tsp. olive oil<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

                  Directions<\/strong><\/h3>\n\n\n\n

                  Preheat oven to 200 \u00baC. Add all vegetables to roasting pan. Top with basil and lemon pepper. Drizzle with olive oil and bake for 45 minutes.<\/p>\n\n\n\n

                  <\/div>\n\n\n\n

                  Dessert \u2013 Pumpkin Pie in a Mug<\/strong><\/h2>\n\n\n\n
                  \"\"<\/figure>\n\n\n\n

                  VEG\/GF\/NF<\/p>\n\n\n\n

                  Serves 2 <\/p>\n\n\n\n

                  Ingredients<\/strong> <\/h3>\n\n\n\n
                    \n
                  • 250 g pumpkin pur\u00e9e<\/li>\n\n\n\n
                  • 2 eggs <\/li>\n\n\n\n
                  • 1 tbsp. pumpkin pie spice<\/li>\n\n\n\n
                  • 1 tbsp. powdered stevia<\/li>\n\n\n\n
                  • \u00bd tsp. baking powder <\/li>\n\n\n\n
                  • Salt to taste <\/li>\n\n\n\n
                  • Coconut milk whipped cream topping, optional <\/li>\n<\/ul>\n\n\n\n

                    Directions<\/strong> <\/h3>\n\n\n\n

                    Combine all ingredients in a small bowl and stir well. Divide batter between two microwave-safe mugs. Microwave on high for 2-3 minutes. Top with whipped cream, if desired, and an additional sprinkle of pumpkin pie spice.<\/p>\n\n\n\n

                    <\/div>\n\n\n\n

                    Bonus Mocktail \u2013 Five Spice Delight<\/strong> <\/h2>\n\n\n\n
                    \"\"<\/figure>\n\n\n\n

                    Ingredients<\/strong> <\/h3>\n\n\n\n
                      \n
                    • 30 ml Tahitian Noni\u00ae Original<\/li>\n\n\n\n
                    • 30 ml cloudy\/unfiltered apple juice<\/li>\n\n\n\n
                    • 20 ml lemon juice<\/li>\n\n\n\n
                    • 1 dash five-spice powder<\/li>\n\n\n\n
                    • Ice<\/li>\n\n\n\n
                    • Apple slice, for garnish<\/li>\n<\/ul>\n\n\n\n

                      Directions<\/strong><\/h3>\n\n\n\n

                      Add all ingredients except garnish to a shaker with ice. Shake well. Strain into a cocktail glass and garnish with an apple slice. If you choose, sprinkle a little more five-spice powder on the apple slice.<\/p>\n\n\n\n

                      <\/p>\n","protected":false},"excerpt":{"rendered":"

                      Autumn has arrived with cooler temps and cozy evenings that call for warmer meals. By using freshly harvested vegetables from your area, you can put together a meal that looks and tastes delicious and is good for you. Below, you\u2019ll find a full three-course, Body Balance-approved meal plus a bonus mocktail featuring Tahitian Noni\u00ae Original that you can serve alongside for a fun, tasty evening. For these and more recipes, make sure you\u2019ve got your copy of the Body Balance Cookbook, available on Partner.Co Share\u2122. Starter \u2013 Beetroot Soup V\/DF\/GF\/NF  Serves 4  Ingredients Directions In a large saucepan, heat the oil and fry the onions until golden and crispy. Set aside half of the crispy onions for garnish. Add the beetroot and apple to the remaining onions. Stir in the vegetable stock and pepper and bring to a boil. Simmer for 15 minutes (longer if using raw beetroot). Remove from heat and blend until smooth. Garnish with crispy onions and flat-leaf parsley. Main Dish \u2013 Beef or Bean & Sweet Potato Cacciatore* DF\/NF\/GF Serves 4-6  Ingredients Beef Cacciatore Bean & Sweet Potato Cacciatore Directions  Beef Cacciatore Add coconut oil to a pot, heat on medium and then add meat and […]<\/p>\n","protected":false},"author":100,"featured_media":212796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1092],"tags":[],"class_list":["post-212795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"yoast_head":"\nJournal | Partner.Co: The Perfect Harvest-Inspired Body Balance Meal The Perfect Harvest-Inspired Body Balance Meal<\/title>\n<meta name=\"description\" content=\"Celebrate the coming of autumn with this three-course, harvest-inspired meal.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.partner.co\/en-gb\/the-perfect-harvest-inspired-body-balance-meal\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Journal | Partner.Co: The Perfect Harvest-Inspired Body Balance Meal The Perfect Harvest-Inspired Body Balance Meal\" \/>\n<meta property=\"og:description\" content=\"Celebrate the coming of autumn with this three-course, harvest-inspired meal.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.partner.co\/en-gb\/the-perfect-harvest-inspired-body-balance-meal\/\" \/>\n<meta property=\"og:site_name\" content=\"Partner.Co\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-30T02:00:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.partner.co\/wp-content\/uploads\/2026\/09\/PTR_HealthyHarvest_Blog.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1400\" \/>\n\t<meta property=\"og:image:height\" 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