Feel Free To Try Some Of Our Healthy Recipes & Let Us Know What You Think
Recipe 1- Breakfast burrito (serves 1 person) 400 kcals per serving
Ingredients
1 tsp chipotle paste
1 egg
1 tsp rapeseed oil
50g kale
7 cherry tomatoes, halved
1⁄2 small avocado, sliced
1 wholemeal tortilla wrap, warmed
Method
1. Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes.
2. Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.
Recipe 2- Lemon chicken flatbread. (serves 3 people) 400 kcals per serving
Ingredients
2 skinless chicken breasts, cut into strips
1 lemon
1 tsp dried oregano (optional)
1 garlic clove, crushed
pinch of cinnamon
1 tbsp olive oil
4 flatbreads
4 tbsp Greek yogurt
1⁄4 red pepper, finely chopped
1 Little Gem lettuce, finely chopped
Method
1. Put the chicken in a bowl. Pelel strips of zest from the lemon using a vegetable peeler, then juice the lemon too. Add the peel and half the juice to the chicken, along with the oregano, garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to cook the chicken, so don’t leave for longer than 1 hour.
2. Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan.
Thread the chicken strips onto a couple of metal skewers to stop them falling through the grate (you don’t need to do this for the griddle), then grill for a couple of mins each side. The strips will cook through quickly so don’t leave them too long.
3. Warm the flatbreads on the edge of the barbecue (or on the griddle) for a minute, then transfer them to plates and spread each with 1⁄2 tbsp yogurt. Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce.
Fold or roll the flatbreads to eat.
Recipe 3- Lentil and halloumi salad (serves 4 people) 440 kcals per serving
For the dressing
2 tbsp olive oil
1 lemon, juiced
1 tsp Dijon mustard
14g fresh mint, leaves picked and roughly chopped
For the salad
500g cooked puy lentils
1 small red onion, halved and very finely sliced
100g pomegranate seeds
80g watercress
225g light halloumi, cut into 1⁄2cm slices
Method
1. Combine the olive oil, lemon juice, mustard and mint and season. Place the puy lentils, onion, half the pomegranate seeds and the watercress in a large bowl and toss with the dressing.
2. Heat a griddle pan over a high heat and add the halloumi, cooking for 1-2 minutes on each side so that it has deep golden griddle marks all over.
3. Lay the lentil mixture out over a large platter, then top with the halloumi pieces and remaining pomegranate seeds to serve.
Recipe 4- Goulash soup (serves 8 people) 460 kcals per serving
Ingredients
2 tbsp olive oil
500g stewing beef, cut into 4cm pieces
1 large onion, chopped
11⁄2 tsp caraway seeds
3 tbsp sweet paprika
500ml beef stock
3 garlic cloves, minced
1 baking potato, cut into cubes
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 green pepper, diced
400g can tomatoes
6 tbsp sour cream
sprigs of parsley
Method
1. Heat oil in large pan and fry the beef for 5 minutes until golden. Add onion and caraway seeds and sauté until soft.
2. Add paprika and stir for 1 minute then pour over the beef stock. Bring to the boil, then simmer until meat is just tender, about 40 minutes.
3. Add the garlic, vegetables and tomatoes. Simmer for a further 15-20 minutes until the vegetables are tender.
4. Allow to cool slightly then purée half of the mixture in a food processor until roughly chopped. Return to the pan and add a little more water if necessary to make a thick soup consistency.
5. Reheat and serve topped with sour cream and parsley.
Recipe 5- Chorizo and chick pea tray bake (serves 4 people) 650 kcals per serving
Ingredients
2 x 400g tins chickpeas, drained
1⁄2 tsp ground cinnamon
1 tsp cumin seeds
1 tsp smoked paprika
11⁄2 tbsp olive oil
400g tin chopped tomatoes
100g frozen diced chorizo
180g pack curly kale
5g fresh flat-leaf parsley, chopped
Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the chickpeas in a large baking dish lined with nonstick baking paper with the cinnamon, cumin, paprika and 1 tbsp olive oil; season. Toss to coat, then roast for 10 mins.
2. Stir in the chopped tomatoes and chorizo. Add the kale, layering it on top to ensure it goes crisp. Drizzle over the remaining oil, season, then bake for 6 mins or until the kale is turning golden at the edges. Scatter with parsley to serve. Serve with 4 to 5 boiled new potatoes per person.
Recipe 6- Chick pea tagine (serves 4 people) 640 kcals per serving
Ingredients
2 tbsp olive oil
2 onions, sliced
2 garlic cloves, sliced
4 tsp harissa seasoning
600g sweet potatoes, peeled and cut into 3-4cm chunks
400g tin chickpeas, drained
1 vegetable stock cube, made up to 1.1ltrs
75g cranberry sauce
1⁄2 orange, zested and juiced
250g couscous
30g pack fresh coriander
100g crème fraîche, to serve
Method
1. Heat the oil in a deep saucepan over a medium heat and fry the onions for 10 mins. Stir in the garlic and harissa seasoning; fry for 2 mins.
2. Add the sweet potatoes, chickpeas and 750ml stock, then stir in the cranberry sauce. Bring to a simmer and cook for 12 mins or until the sweet potato is just tender.
3. Meanwhile, put the couscous in a heatproof bowl. Pour over the 350ml hot stock and sit a plate on top to cover.
Leave to soak for 10 mins. Reserve 4 coriander sprigs; chop the rest of the leaves.
4. Stir the orange zest and juice into the tagine; season to taste. Use a fork to fluff up the couscous, then stir through the chopped coriander with a little seasoning. Serve the tagine spooned over the couscous, topped with crème fraîche and the reserved coriander sprigs.
Recipe 7- Lasagne (serves 6 people) 650 kcals per serving
Ingredients
1 tbsp olive oil
1 large onion (250g), finely chopped
320g carrots, finely chopped
2 celery sticks (140g), finely chopped
2 bay leaves
500g 5% beef mince
3 large garlic cloves, finely grated
400g can chopped tomatoes
2 tbsp tomato purée
11⁄2 tsp vegetable bouillon powder
400ml semi-skimmed milk
30g wholemeal flour
generous pinch of nutmeg
6 sheets wholemeal lasagne (125g)
25g finely grated parmesan
Method
1. Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Addthe mince and garlic, and stir-fry until the beef browns, about 5 mins. Tip in the tomatoes and a canful of water, the tomato purée and bouillon, bring to the boil, then cover and simmer for 20 mins, removing the lid after 10
mins to reduce the mixture slightly.
2. Meanwhile, pour the milk into a medium pan with the flour and whisk over a low heat until the mixture is lump-free. Add the second bay leaf and a good pinch of nutmeg, and continue to cook, whisking, for 8-10 mins until thick.
3. Remove the bay from the mince and white sauce, and discard. Spoon a third of the mince into the base of a 19 x 24cm baking dish and top with two lasagne sheets. Spoon over half of the remaining mince, then top with two more lasagne sheets, the rest of the mince and the remaining lasagne sheets. Spoon over the white sauce and sprinkle with the cheese.
4. Bake for 40 mins until bubbling and golden.
Recipe 8- Seabass (serves 6 people) 600 kcals per serving
Ingredients
6 x sea bass fillets, about 140g/5oz each, skin on and scaled
about 3 tbsp sunflower oil
large knob of ginger, peeled and shredded into matchsticks
3 garlic cloves, thinly sliced
3 fat, fresh red chillies deseeded and thinly shredded
bunch spring onion, shredded long-ways
1 tbsp soy sauce
Method
1. Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
2. Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
3. Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
4. Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.
5. Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
6. Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.
Recipe 9- Banana bread (serves 10 people) 150 kcals per serving
Ingredients
low-fat spread, for the tin, plus extra to serve
140g wholemeal flour
100g self-raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
300g mashed banana from overripe black bananas
4 tbsp agave syrup
3 large eggs, beaten with a fork
150ml pot low-fat natural yogurt
25g chopped pecan or walnuts (optional)
Method
1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
2. Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
3. Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.
Recipe 10- Snack bars (makes 14 bars) 150 kcals per serving
Ingredients
6 Weetabix
100g oats
6 tbsp mixed seeds
1 tsp ground cinnamon
50g raisins
50g chopped dates
75g crunchy peanut butter
2 bananas
80g strawberries (chopped)
Method
1. Preheat oven to 160°C. Lightly grease and line the base of a baking tin
2. Place the crushed Weetabix, oats, seeds, cinnamon and dried fruit into a large bowl and mix
3. Stir in the peanut butter and mashed banana
4. Finally, fold in the strawberries until combined. Tip the mixture into the baking tray and press down evenly.
5. Bake for 25-30 mins until just brown.
6. Allow to cool before cutting into bars.
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