This wholesome salad is a riot of flavours and textures. Slices of poached chicken, sweet potatoes and salad vegetables are served on a bed of leafy greens with a chunky pineapple salsa.
These Chicken Chipotle Tacos are great for a dinner gathering with friends.
I love my curry spicy, so I included a pinch of chili flakes to give it a bit of a kick’but leave it out if you aren’t a fan of heat. The beauty of a curry dish is that it’s versatile and will work with just about any meat or vegetables you have available.
This delicious soup has such a citrus kick, it’s the perfect starter to any summer meal.
Make plenty of this hunger-stopper ahead of time so you have it on hand during Power Burn Days. It’s so satisfying that you’ll have a hard time believing it contains only 80 calories per serving.
Breakfast sandwiches now figure in the frozen-food section, but they’re quick and easy to DIY. This recipe uses egg whites for a healthy spin.
This is a colourful and zesty way to serve potatoes at holiday dinners (and offers more vegetable variety than traditional scalloped potatoes). I discovered this dish one summer in Italy and it has been a favourite ever since. If you add the potatoes warm to the sautéed vegetables, they’ll absorb the flavours and improve the finished dish.
These pitas are filled with Mediterranean flavours. You can find tahihi, a sesame paste, in health food and large grocery stores.
Grilled steaks in the dead of winter? Say no more!
Scallops are low in saturated fats, high in vitamin B12, and a good source of omega-3 fatty acids. You’ll want to eat this with a knife and fork to scoop up the scallops and guacamole together.
Succulent salmon steaks are rich in heart-healthy fats. Here they are oven-baked on a luscious bed of sliced tomatoes, eggplant and potatoes and served with a light lemon mayonnaise. If you like, serve with garlic bread.
Homemade fish cakes are always a special treat. They are the ultimate all-in-one dish, as they contain fish, potato and vegetables. These can be made ahead and chilled, ready to bake when you need them. If you like, serve with baby spinach.
Succulent chunks of creamy cod, gently cooked in an aromatic, slightly spicy sauce with a colourful mix of vegetables and chickpeas, makes a satisfying, nutrient-rich meal. If you like, serve with French bread.
Heart-healthy tuna has a unique flavour and a firm texture. Here, it is briefly pan-fried, then gently cooked in a red pepper and tomato sauce. Delicious with ciabatta.
The spiced coating on the chicken breasts cooks to a delicious crunchy crust, keeping the inside flesh really juicy. It’s served on a simple avocado, bean and tomato salad, but add some rustic bread to complete the meal.
A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful dish. Brown rice has a wonderful nutty texture and it is more nutritious than white rice.
An ideal dish for entertaining, this colourful and exotic dish is made with a mixture of white fish and seafood, plus red pepper, asparagus, tomatoes and artichokes. Serve with a green salad.
This lightly curried rice dish makes a simple yet satisfying vegetarian meal, with the chickpeas providing valuable protein. Serve with a yogourtraita (page 27) and mango chutney. A fresh, green, baby spinach leaf salad would also make a good accompaniment to this meal.
This recipe is based on a traditional Caribbean favourite that is often made with red kidney beans, which are called peas in Jamaica ‘ hence the name of the dish. Red pepper has been added for extra vegetable content and a small amount of lean bacon lifts the flavour.
A subtly spiced rice dish, this is based on a classic kedgeree recipe but with extra vegetables to add vitamins. Serve with a side salad.