I know my mom has landed when the shopping list reads “Wine, chocolate, gin, tonic ...”Armed with a bottle of whiskey for the LH and gifts for the girls, Super Granny breezed in through the doors and spent her first few days rustling up meals and cleaning out the fridge.I thought I’d been missed off the gift list but I was presented with homemade marmalade. That might not sound like a big deal, but last time I was given a bag of elastic bands “for organising things” so marmalade is a step up!Of course the cleaning-of-the-fridge is a gift in itself. I wonder if I can talk her into doing the oven? That might require a larger G&T ….I love having my mom to stay but I do quake in my domestic boots. Somehow I missed the Mary Poppins gene.Although clean and occasionally tidy, I don’t really have a domestic “system” which seems to cause confusion. I did inherit some good bits though — from a young age, my mum always taught me to cook from scratch I don’t think you have to worry so much about chocolate and the occasional drink if you’re eating clean, healthy, home-cooked meals.A lot of people tell me that home-cooking is too expensive or time-consuming. As a full time working mummy with a budget I get that, I really do, but there are ways to make it easier. I have a trio of recipes here for you that should help and all are inspired by the way my mom cooks.The celery soup is based on cheap vegetables — and it’s flexible too, you really can throw in any odds and ends from the veg box. Celery is super-heart healthy and this recipe is warming and surprisingly delicious. It’s also easy to freeze, so make it in bulk!The casserole is a great one for the freezer too. So once you have tried it the first time, and made your own adjustments, make a big batch of backup dinners.The butternut squash and apple provide healthy carbs, so maybe forgo the white rice or potatoes and serve up some extra green veg. I use a little bacon which adds a salty twist and makes this a real crowd pleaser. You could always skip it though.Lastly, instead of buying big bottles of dressing with dubious ingredients, try making a small amount from store cupboard staples as you need it. The fresh basil adds an amazing aroma here, but you can always use dried herbs if you don’t have any to hand. Enjoy!Heart Healthy Celery SoupMakes 6 generous servingsIngredients:1 large onion, finely chopped3 large leeks, peeled, trimmed and chopped2 cloves garlic, crushed16 stems celery, trimmed and chopped2 medium potatoes peeled and chopped into cubes1 litre low sodium vegetable stock½ heaped tsp ground nutmeg (fresh or pre-ground)½ tsp ground ginger2 tbsp olive oilPinch of black pepperMethod:1. When preparing the celery, make sure that you remove any of the tough outer strings — they should peel off easily.2. Warm the olive oil and 1 tbsp water in a large saucepan over a medium heat. Add the chopped onion, leeks, garlic and celery. Stir and reduce the heat to low. Cover and allow the vegetables to “sweat” for 3 minutes.3. Add the potatoes and vegetable stock, bring to the boil.4. Reduce the heat. Stir in the nutmeg, ginger and black pepper. Cover and leave to simmer for 20 minutes.5. After 20 minutes, or when the vegetables (especially the potatoes) are cooked through, take off the heat and leave to cool.6. When cooler, you can blend the soup. I prefer this soup totally smooth, but it is up to you! You may need to blend this in batches.7. Reheat gently but DO NOT allow to boil — this ruins the consistency.8. Serve with warm whole-grain rolls and hummus.Chicken, bacon and butternut squash casseroleIngredients (serves approx 4):1-2 tbsp olive oil1 onion, peeled and chopped1 clove garlic, crushed and chopped2 large chicken breasts, each cut into 4 large pieces4 rashers Canadian/English cut back bacon (not streaky!), chopped2 apples, peeled and chopped into chunks1 butternut squash, peeled/seeds removed, chopped into large bite-sized chunks1 cup apple juice and/or white wineLow sodium chicken stock (enough to cover)2 bay leaves1 tbsp low sodium soy sauce (or tamari if gluten free)Black or white pepperMethod:1. Preheat the oven to 310F/325F if you have less time.2. In a medium cast iron pan, soften the onion and garlic in the olive oil over a medium heat.3. Add the chicken pieces and bacon, stirring occasionally so the chicken colours but doesn’t brown.4. Add the butternut squash and apple, stir, turn down to low, partially cover and allow to sweat for a few mins.5. Cover the chicken/veg with the juice/wine and stock. Add black pepper, bay leaves and soy sauce. Bring to the boil.6. Place in oven for 2.5 to 3 hours. Check on the hour. Should be simmering but not bubbling vigorously. This makes a casserole with a broth based sauce but offset the lid in the oven if it looks too liquid.7. Casserole is done when the chicken is extremely tender and the veggies are soft. If you would like to thicken the sauce, do so with a little cornflour.8. Serve with tons of green veg.Balsamic dressing with fresh basilThis serves as many as you like. Use the ratio rather than a specific volume!Ingredients:¼ honey¼ balsamic vinegar½ olive oil (extra virgin if possible)A little salt and pepper, to tasteA few fresh basil leaves, tornMethod:1. Pop all the ingredients in a jar and shake well to combine.2. If you have time, allow to sit for a few hours before you use it to let the basil flavour come through.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the Managing Director of Natural Ltd and a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a Registered Dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda.