Staying Healthy on those days when we struggle
Sloppy-joe stuffed peppers with wedges

600g potatoes, cut into wedges
4 tsp olive oil
1 onion, finely chopped
250g turkey breast mince
2 garlic cloves, crushed
2 tbsp tomato purée
30g pack fresh coriander, roughly chopped
4 mixed cooking peppers, halved
1 tsp smoked paprika
50g lighter mature Cheddar, grated
370g bag sweet and crunchy salad, to serve
How to Make It:

Preheat the oven to gas 5, 190°C, fan 170°C. In a large saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 10 mins until tender, then drain and set aside.Meanwhile, heat 2 tsp olive oil in a lidded saucepan over a medium heat. Add the onion, cover and cook for 5 mins. Remove the lid, add the turkey mince and increase the heat to high. Cook for 3 mins, stirring, then add the garlic and tomato purée and cook for a further 2 mins. Remove from the heat and stir in most of the coriander and 4 tbsp water; season to taste. Put the pepper halves on a large baking tray and divide the mince mixture between them. Put the potato wedges on a separate baking tray and toss with the paprika and remaining oil; season. Bake the peppers and wedges for 25 mins, then scatter the cheese over the peppers and turn the potatoes.
Bake for a further 10-15 mins until the wedges are lightly golden, the peppers are tender and the cheese has melted.
Scatter the peppers with the remaining coriander and serve with the wedges and salad.


White fish with bean mash

2 x 265g packs basa fillets
5 tsp olive oil, plus extra for drizzling
2 lemons, 1 zested and juiced, 1 sliced
1 garlic clove, crushed
2 x 400g tins cannellini beans, drained
100ml vegetable stock
2 Little Gem lettuces, quartered lengthways
1 red onion, thinly sliced
30g pack fresh flat-leaf parsley, roughly chopped
How to Make It:

Preheat the oven to gas 6, 200°C, fan 180°C. Put the fish on a baking tray lined with nonstick baking paper. Pour over 3 tsp oil and the lemon juice; season with pepper. Bake for 15-17 mins until the fish is cooked through and flakes easily. Meanwhile, heat 1 tsp oil in a saucepan over a low heat. Add the garlic, cook for 1 min until fragrant, then add the beans and stock. Simmer for 5 mins to heat through. Add the lemon zest, season and transfer to a food processor. Blitz until smooth, then cover and set aside. Preheat a griddle pan to very hot. Brush the cut sides of the lettuce with the remaining oil; season with pepper. Cook the lettuce over a medium heat for 5 mins each side until charred and tender. Put the onion in a heatproof bowl, pour over enough boiling water to cover, leave for 30 secs, then drain, rinse with cold water and drain again. Stir most of the parsley into the bean mash; divide between 4 plates. Serve with the lemon slices, fish, onion and lettuce, drizzled with a little oil and sprinkled with the remaining parsley.


Carrot caponata spaghetti

250g spaghetti
1kg leftover caponata mixture
160g ricotta
2 tsp olive oil
a few mint leaves, finely chopped, (optional)
How to Make It:

Cook the spaghetti to pack instructions. Drain, reserving about 200ml pasta water. Meanwhile, put the leftover caponata mixture in a large pan and heat over a low-medium heat for 7-8 mins to warm through. Loosen with the reserved pasta water, then add the cooked pasta and stir well to coat. Divide between 4 bowls; top each with a scoop of ricotta, a drizzle of olive oil and the mint, if you like. Season and serve.


Charred corn and halloumi pancakes

4 sweetcorn cobs
1 tbsp olive oil
200g plain flour
2 tsp baking powder
1 red chilli, finely chopped
20g fresh coriander, 15g chopped
1 large egg
350ml milk
½ x 225g pack 30% less fat halloumi
125g low-fat Greek-style yogurt
1 tsp sriracha chilli sauce, or to taste
1 lime, cut into wedges to serve
How to Make It:

Heat a griddle pan or barbecue until hot and brush the sweetcorn cobs with 1 tsp oil. Cook for 15 mins, turning regularly, until charred all over. Use a sharp knife to cut down the length of each cob to remove the kernels; transfer to a bowl.
Mix the flour, baking powder, chilli and chopped coriander in a separate bowl. Create a well in the centre; whisk the egg and milk to combine, then pour into the well. Starting in the centre, whisk gently to gradually mix the flour into the egg mixture until combined and smooth. Stir in the sweetcorn and halloumi; season. Heat a frying pan over a medium-high heat and brush with oil. Working in batches, pour ladlefuls of batter into the pan to form 8cm pancakes. Cook for 2 mins until golden; flip and cook for a further 2 mins. Repeat to make 12 pancakes. Mix the yogurt with the chilli sauce, then serve with the pancakes, remaining coriander and lime wedges for squeezing over.


Carrot and feta burgers

2 red onions, 1 sliced, 1 chopped
1 lemon, juiced
1 tsp olive oil
390g tin green lentils, drained
2 tsp ground cumin
200g carrots, coarsely grated
75g wholemeal breadcrumbs
1 egg
100g feta, crumbled
70g pack wild rocket
How to Make It:

Preheat the oven to gas 7, 220°C, fan 200°C. Marinate the sliced onions with the lemon juice for 30 mins; drain. Heat the oil in a pan over a medium heat and cook the chopped onion for 2-3 mins. Add the lentils and turn up the heat. Cook for 2 mins to evaporate the liquid, adding the cumin towards the end. Tip into a bowl. Add the carrot, breadcrumbs and egg to the bowl and mix. Fold in the feta and shape into 4 burgers 8cm wide and 2cm tall. Transfer to a baking tray lined with baking paper; bake for 15 mins. Mix the cucumber with the yogurt and mint; season. Serve the burger with a dollop of tzatziki and the rest alongside, with the marinated onion and rocket.


Aloo gobi traybake

300g baby potatoes, halved
½ x 400g pack cauliflower and broccoli florets
3 tomatoes (about 250g), roughly chopped
210g tin chickpeas, drained
1½ tbsp tikka curry paste
2 tbsp olive oil
1 red chilli, sliced
15g fresh coriander, stalks and leaves separated, both chopped
1 lime, cut into wedges to serve
How to Make It:

Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with nonstick baking paper. Boil the potatoes for 5 mins, then drain and tip onto the baking tray with the broccoli, cauliflower, tomatoes and chickpeas. Mix together the curry paste, oil, chilli and coriander stalks. Pour onto the tray and mix everything together. Season. Roast for 25-30 mins until the vegetables are tender. Scatter with the coriander leaves and serve with the lime wedges for squeezing over.


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