Written by Hannah Boyd
Naturopath, Herbalist, Nutritionist, BA, Adv Dip Nat, Nut, WHM. MNHAA
A bit about how we eat at home
I love cooking. I loved it long before I was a naturopath and nutritionist, and my love of vegetables has always been there. My partner and I have both been vegetarian since our teens (we didn’t know each other then, but two vegos in one house certainly makes dinner simpler). We both work from home and make most of our meals from scratch: breakfast, lunch and dinner.
I know that sounds tedious to some people. But cooking is a skill, not a talent, and like any skill, you get better with practice. For me, the kitchen is where I find my flow state. Even on a Wednesday night after a long day in clinic, making something good helps me get grounded.
My best advice for anyone wanting more variety? Find a recipe you like that seems a little daunting at first. Cook it a few times. Before long it becomes a midweek staple.
First impressions: the variety is genuinely good
Mob has a lot on offer, and not just the usual dinner suspects. The categories that stood out to me:
- Make-ahead lunches for the week
- On-the-go breakfasts
- Work-from-home lunches (useful ideas for me, frankly)
- High protein vegetarian recipes, and plenty of them
- High protein dinners for both meat eaters and vegetarians or vegans
- Gut-friendly recipes developed with ZOE, the nutrition science company
What I appreciated most is that the high protein recipes don’t skimp on vegetables and fibre. You can even set your preferences to include recipes with more fibre and more veg. I love that option. Protein has had a lot of airtime lately, and fibre often gets left behind, so seeing both treated as priorities was a nice change.
What I cooked
I’m a huge fan of tofu and eat it fairly often. I also keep eggs and plenty of legumes on hand. Here’s what made it onto the table.
Mexican Black and White Bean Scoop on Tostadas
A delicious bean mix, supercharged with pumpkin seeds, sesame seeds and peanuts. I added extra chilli because I really like chilli. It’s a great high protein, high fibre option, and there were plenty of leftovers for lunch the next day.
Sambal Green Bean Omelette with Rice
This was so easy. Eggs, green beans and some heat, served on rice. It’s going straight into my quick midweek rotation.
Tofu Gyros Bowl
Also easy. The tofu is marinated and baked (literally thrown in the oven). I swapped the quinoa for brown rice because that’s what I had. I love a yoghurty tahini sauce with plenty of salad veg, and this was a lovely spring evening dish.
Green Queen Pasta
We get the most amazing basil from our local veg shop, Sussex Greenhouse. Huge, fragrant bunches of it. I’m a pesto devotee, so adding other things to the sauce felt slightly blasphemous at first. But blending white beans into it was a great idea. It adds a bit more fibre and protein without losing what makes pesto good.
Smoothies that aren’t brown sludge
The weather’s warming up and I’m entering my smoothie phase again. Finding a smoothie recipe that isn’t brown mush or gluggy is harder than it should be. The Blueberry and Almond Smoothie and the Tropical Green Smoothie both turned out well.
Work-from-home lunches
The Chickpea, Tahini and Harissa High Protein Smash and the Lemony Spiced Chickpea Soup were both great. They keep well in the fridge and are quick to eat on a lunch break.
The shopping list feature (and the pantry problem)
Mob’s shopping list function was handy for planning the week. But here’s the thing. A well-stocked pantry is what makes recipe apps work. Without one, you’ll find yourself buying new spices, herbs, oils and condiments every week, and that adds up fast.
If you’re confident substituting in the kitchen, you’ll be fine. Sometimes you just make do with what you’ve got. Otherwise you’ll spend a fortune at the supermarket, and nobody wants that right now.
Is Mob worth it?
For the price, I think it’s good value if you enjoy trying new recipes. In Australia it’s currently $5.83 a month or $69.99 a year through the App Store.
What I liked most is what it isn’t. It isn’t calorie-counted. It isn’t wrapped in weight-loss messaging. It’s wholefood home cooking with a lot of variety. I don’t cook or eat meat, but I could see the meat-based recipes were solid options too.
Is it naturopath approved?
I’d say yes. But also, you don’t need your naturopath to approve everything you eat.
The way we work at New Leaf is about helping you figure out what you enjoy eating, what you like cooking and what makes you feel good. That looks different for everyone. An app like Mob could help you work that out, simply because there are so many recipes to explore.
The bottom line
If midweek cooking feels like a slog, give Mob a go. See if it helps you feel a bit more inspired in the kitchen. Start with one or two recipes that look a little ambitious, cook them a few times, and see which ones stick.
This isn’t a sponsored post. I paid for my own subscription and have no affiliation with Mob or ZOE.
Want help working out what eating well looks like for you? Book a telehealth consult with New Leaf.
FAQ: Using Mob recipe app in Australia
How much does Mob cost in Australia
Through the Australian App Store, Mob Premium is currently $5.83 a month or $69.99 a year. Prices can change, so check the app before you sign up.
Is Mob good for vegetarians?
Yes. There’s a large range of vegetarian and vegan recipes, including high protein options built around tofu, eggs and legumes rather than relying on cheese alone.
Are Mob recipes calorie counted or designed for weight loss?
No. Mob focuses on home cooking and variety rather than calorie counting or weight-loss messaging, which is one of the reasons I liked it. It does show you the nutritional info, but this will always depend on what you actually buy, so should be used only as a guide.
Item #4
Does Mob have gut-friendly or high fibre recipes?
It does. There’s a collection of gut-friendly recipes developed with ZOE’s nutritionists, and you can set your preferences to show recipes with more fibre and more vegetables.
Do I need a naturopath to approve my recipes?
No. At New Leaf we help you work out what you enjoy eating and what makes you feel good. If you have a specific health condition, though, it’s worth talking with your practitioner about how to tailor your meals.
Mob is a UK app. Does it work for Australian cooks?
Mostly, yes. Expect the occasional UK ingredient name (courgette for zucchini, aubergine for eggplant) and the odd product that’s hard to find here. A good pantry and a willingness to substitute go a long way.
