Recipes
Healthier Recipes
It's not easy to keep your meals interesting when you're trying to stay healthy, at least that's the perception.
Actually it can be really easy if you know how.
We've put together a list of healthier recipes to inspire you in the kitchen and we would like to hear some of yours too.
So why not try some of the below and submit you favourite healthier recipe to help others.
Baked salmon fillets with spicy lentils
CC’s Reduced-Carb layered vegetable dish
Chimato Pasta (Chicken and tomato pasta)
Emma's "Spring-Is-Coming" Salad!
Mackerel, Couscous and Roasted Vegetable salad
Manda's Favourite Lemon and Rosemary Potato Wedges
Saffron’s healthy roast potatoes
Baked salmon fillets with spicy lentils
Submitted by Amanda in Chobham
Ingredients
2 tbsp olive oil
1 onion, sliced
2 tsp ground cumin
2 tsp ground coriander
200g dried green lentils, rinsed
300ml vegetable stock
4 x 150g salmon fillets
Cooking method
- Pre-heat oven to 180 degrees
- Heat 1 tbsp of oil, add the onion and cook for 2-3 minutes until softened.
- Add the spices and cook for 2 more minutes
- Stir in the stock, bring to the boil, then add lentils.
- Cover and simmer for 25-30 minutes, stirring occasionally until the lentils are tender and the stock has been absorbed.
- Meanwhile, drizzle the salmon with the remaining oil and season with black pepper.
- Wrap each fillet individually in foil, leaving an air pocket at the top of each foil parcel.
- Bake for 10-15 minutes until flesh is opaque and just beginning to flake.
- Spoon the lentils onto four plates and place the salmon on top.
- Season with freshly ground black pepper.
- Cut up the onions, courgettes peppers and aubergine into nice chunky pieces.
- Peel the sweet potato and cut into similar chunky pieces.
- Peel all of the garlic.
- Put all of the veg into an oven proof dish and Lightly cover them in a little bit of olive oil
- Season to preference.
- Roast veggies until soft – normally about an hour at 180, gas mark 6.
- Whilst they’re roasting, flake the mackerel into pieces and place into your final serving dish along with the pine nuts.
- Prepare the couscous by pouring boiling water over the desired amount – please read packet for instructions.
- When the veg is ready; combine it all, give it a quick toss and ENJOY!!
Submitted by Amanda in Chobham
Ingredients
1 large onion, chopped
25g butter
1 large garlic clove, crushed
125g split red lentils, rinsed
1 tbsp lemon juice
900ml vegetable stock
Cooking method
- Fry the onion in the butter in a large saucepan for 5 minutes.
- Add the garlic and lentils and stir for a minute.
- Add the stock, bring to the boil and simmer for 15 minutes or until the lentils are cooked.
- Whizz in a blender, then return to the saucepan.
- Reheat the and add the lemon juice, plus black pepper to taste.
Emma's "Spring-Is-Coming" Salad!
Submitted by Emma in London
Ingredients
baby spinach leaves & lambs lettuce
smoked salmon
1 x avocado
1 x yellow pepper
This is super easy - no cooking involved
- Grab a couple of handfuls of the spinach leaves and lambs lettuce - you can buy both in bags from supermarkets.
- Cut the smoked salmon into strips. Peel the avocado and chop, slice the yellow pepper into chunks.
- Mix all of it with the leaves, grind a bit of pepper over it and a drizzle of olive oil and you're done.
- You can always substitute the smoked salmon with a chicken breast, shallow fried in vegetable oil and cut into small pieces.
- Also boil some new potatoes to flesh out the salad a bit and make it a warm version, perfect for a winter's evening.
CC’s Reduced-Carb layered vegetable dish
Submitted by Claire in Guildford
Ingredients
2-3 Courgettes
2 Large beef tomatoes
Low fat Cheese
Cooking Method
- Slice the courgettes, beef tomatoes and cheese.
- Lightly fry the courgettes with fry light oil
- In an oven-proof dish start layering the components
- Start with the tomatoes, followed by the courgettes and then the cheese
- (layering is horizontally in the dish)
- Complete until the dish is complete with all layers
- Bake in the oven about 180c for 20 minutes
The cheese will have melted amongst the courgettes and tomatoes – yummy. It is filling so no carbs required (such as potatoes) great with low fat sausages
1 tbsp lemon juice
- Place all ingredients in a food processor and blend until smooth
Salt.
- Cut the potatoes into wedges, each should make 6 equal sized wedges (leave the skins on).
- Place in a saucepan and add boiling water to cover, add salt, cover and boil for around 11 minutes.
- Meanwhile, finely chop the rosemary sprigs an place in a roasting dish.
- Add 1 tbsp of extra virgin olive oil, and the juice of 2 whole lemons, and mix well.
- When the Potatoes are par boiled, take off the heat and strain well.
- Add them to the mix in the roasting dish and shake well to cover each wedge.
- Sprinkle with cracked black pepper and allow to rest for 5 minutes so the potatoes can soak up the lemon juice.
- After 5 minutes, place the dish in a pre-heated oven at 18 degrees and roast for about 35 minutes, shake them up part way through to ensure even cooking.
- When they are slightly crispy on the edges, remove and serve.
Submitted by Tessa in Brighton
Serves One
1 tbsp olive oil
- Gently heat the onions, garlic and oil
- Add peppers and mushroom
- Allow to heat for 5 minutes
- Add the tomatoes, bring to the boil and simmer
- Meanwhile, cook the chicken on a medium heat under the grill
- Add the chicken to the sauce
- Season with pepper and nutmeg
Yoghurt - optional
- Heat the onions in a pan
- Crush the garlic and add
- Add the tomatoes and simmer
- Add chopped carrots, beans, chopped peppers and chopped chilli
- Allow to simmer for a further 10 minutes
- Meanwhile, cook the rice in boiling water
- Drain the water from the rice and serve
- Add yoghurt to your plate if it's too hot
Submitted by Saffron in Guildford
Spray oil
- Heat the oven to 175 C
- Spray a baking tray about 8 times with the oil and put it in the oven to heat.
- Chop the potatoes – size will depend whether you like them big and fluffy and small and crunchy – I like a mix!
- Boil them for a little longer than usual – about 9 minutes
- While they’re boiling chop the garlic into tiny pieces.
- When you’ve drained the potatoes, put them back into the pan you boiled them in, add the garlic and herbs, put the lid on and shake it for all your worth – not too much or you’ll end up with mash. You want visible pieces of potato although they’ll be some mash around the lid.
- Spoon it all into the baking tray, spray more oil on top and roast for about 90 minutes or until browned.
- During roasting take out of the oven about 3 times, shake the pots around and add more oil as needed
Submitted by Katie in Hastings
150 gm red split lentils
750 ml water
1 teaspoon: turmeric, ground cummin, salt!!! Important to have a
little salt here
25gm butter
I medium sized onion, finely chopped
2 clove garlic, chopped
2 dried/fresh red chillies
- Put lentils, water, turmeric, cummin and salt in a pan and bring to
- the boil, and simmer uncovered for about 8 - 10 mins. Stir
- frequently. Put lid on and simmer on low heat for 30 mins.
- Melt butter in a small frying pan. Fry onion, garlic and chillies
- till browned. Stir into the lentil mixture.
- I like to leave until later in the day to eat this, warmed up. Don't
- eat it too heat hot or you won't get the flavours.
- Great just with some pitta bread, or as an accompany curry.
