Breakfast Tofu Scramble Wraps
Method 1. Begin by heating a pan on a medium heat. Add a drizzle of oil and then crumble the block on tofu into the
READ FULLFILTER POSTS BY Tags
Fibre Fix Wrap Pizzas
Method 1. Preheat oven to 180c and line two baking trays. 2. Heat a pan on a medium heat and add a drizzle of oil
READ FULL
Super Crunch Salad
Method 1. Grate the carrot, slice the cucumber, radishes and celery 2. Mix together the salad, grated carrot, sliced
READ FULL
Chickpea Fajitas
Method 1. Preheat oven to 180c. In a bowl combine the rinsed chickpeas with paprika, cumin and 1 tablespoon of olive oil. Scatter them
READ FULL
Turmeric Chickpea Patties
Method In a food processor add all of the ingredients and blend. You want some chickpea chunks left in so don't over blend! If
READ FULL
Roasted Sweet Potato and Sesame Hummus
Method 1. Preheat oven to 180c and line a baking tray. 2. Add the sweet potato chunks to the tray, drizzle with some oil and place in
READ FULL
Chunky Butternut Squash Soup
This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike potatoes,
READ FULL
Tandoori Tofu Skewers
Methods Preheat oven to 180c and line two baking trays with parchment paper. In a large mixing bowl combine the maple syrup,
READ FULL
Halloumi Pitta Pockets
Methods Cut the red onion in half and cut them into strips Half the cherry tomatoes Remove the coriander from it's stalks
READ FULL
Sesame florets
Methods Stir-fry small florets of broccoli in a little rapeseed oil. Add a dash of oyster sauce (use soy for vegan option) and
READ FULL
Cumin Roasted Vegetables
Methods Preheat oven to 180C/350 F and scatter the new potatoes, red onion chunks, parsnips and carrots on a couple of baking trays. In a small bowl
READ FULL
Butternut Squash Soup
This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike
READ FULL
Beetroot Dip
Beetroot is thought to be one of the most environmentally friendly crops, as it often grows well without pesticides. Its texture and versatility mean
READ FULL
Vibrant Roasted Veggies
Methods Preheat oven to 180C/350F Place layers of thinly sliced beetroot, carrots and red onion onto a greased baking
READ FULL
Pitta with falafels
Methods We love these warmed pittas, spread with a generous spoonful of hummus and topped with lightly spiced falafels, packed with fresh herbs.
READ FULL
Pea & Mint Soup
Methods 1. Heat the olive oil in a large saucepan over a medium heat, once hot add the chopped onion and garlic and fry for 3-4
READ FULL
Chicken Tikka Pitta Pockets
Methods 1. Put tikka paste, yogurt, tomato paste, oil and chilli in a bowl and mix well 2. Stir in the chicken and leave to
READ FULL
Crispy Chickpea Buddha Bowl
Method 1.Preheat oven to 180°C/350°F and add the butternut squash cubes to a baking tray. Season
READ FULL
Sunday Soy-Glazed Roast Chicken with Healthy Stuffing and Asian Greens
Methods 1. Adjust oven rack to lower-middle position and preheat oven to 180°C fan. 2. Heat about 1 tablespoon of olive oil in
READ FULL
Roast parsnip & celeriac soup with crunchy topping
Methods 1. Preheat the oven to 180°C. Combine the olive oil, celeriac, parsnips, onion and garlic in a bowl and mix well. Transfer to a
READ FULL
Tomatoes, grilled corn & watermelon salad
Methods 1. Drizzle corn with oil and season with salt and pepper. You can either grill it on the barbecue or alternatively wrap each
READ FULL
Edamame & pea dip
Edamame beans are by far our favourite bean, we love them in salads, stir-fries, made into dips or simply eaten in their pods with a pinch of salt.
READ FULL
5 ways with…Nectarines
Nothing tastes more like summer than sinking your teeth into a juicy nectarine. They’re a good source of gut friendly fibre and contain vitamin C (immune boosting), A
READ FULL
5 ways with…Aubergine
Aubergines have a delicious smoky flavour and when cooked they transform from rubbery and dry, to indulgent and soft, with an almost meaty texture. To get the most out
READ FULL
5 ways with…Asparagus
The asparagus season in the UK is only short from early May to July. These vibrant green spears have a delicate flavour and are a delicious accompaniment to a meal.
READ FULL
Rhiannon’s courgette, pea & mint soup
This recipe is taken from Harley street nutritionist, Rhiannon Lamberts, new book; Renourish: A Simple Way to Eat Well. Rhiannon helps you discover the foundations for a
READ FULL
Friday night fish and chips
Methods 1. Heat the oven to 180C fan. Wash the sweet potatoes and chop them into chunky wedges. Lay them
READ FULL
10 minute little gem lettuce cups
Methods 1. Break the little gem lettuce into individual leaves, removing the outer ones, and give them a good rinse. 2. Combine
READ FULL
Piña Colada smoothie
Methods 1. Add all of the ingredients to a high speed blender and blend on high for approximately 45 seconds until creamy and
READ FULL
Friday night fajitas
Methods 1. Heat the olive oil in a large frying pan over a medium heat. Add the onion (saving ¼ for the
READ FULL
Rich and creamy chocolate smoothie
Methods 1. Add all of the ingredients to a high speed blender and blend on high until smooth or for 30
READ FULL
Tuna with a herby seed crust and quick Italian salad
Methods 1. Start with making your salad. Heat a griddle pan and when really hot place on the courgette rounds in a single layer. Grill on
READ FULL
Beetroot and tzatziki dips
Beetroot, horseradish and feta This colourful dip will definitely brighten up your picnic. Beetroot is an excellent source of the B
READ FULL
Fluffy pancakes with veggie & vegan toppings
Pancakes aren't just for Pancake Day, we make them for breakfast, brunch, and if we're feeling a bit lazy, for dinner too! They're so versatile, you can top them with a
READ FULL
Veggie & Vegan Christmas Nibbles
Inviting friends and family over this Christmas? We’ve got some easy and delicious vegetarian and vegan nibble ideas that'll have your guests coming back for
READ FULL
5 ways with.. apples
The humble apple comes in all sorts of flavours, colours and textures including sweet, crunchy, sharp, soft-fleshed, red, yellow and green. They are at their best from
READ FULL
French toast with berries and honey
Methods 1. In a large shallow bowl beat together the eggs, milk, cinnamon, nutmeg and vanilla extract. 2.
READ FULL
Grab and go lunch-in-a-jar
One of the best ways to ensure you’re eating healthy at work and to save money is to take a packed lunch to work with you. Preparing your lunch the night before means
READ FULL
Overnight porridge oats
Flavours - sliced banana, walnuts and peanut butter - grated apple, raisins and cinnamon - 70% dark chocolate shavings, pecans and almond
READ FULL
Quick & easy pitta pizzas
Toppings Garlic mushrooms and tenderstem broccoli (vegan) Roasted vegetables (red onion, aubergine, courgette, peppers)(vegan) Goats
READ FULL
Tandoori monkfish, coconut & green mango chutney
Methods 1. First make the marinade for the fish by heating your oil in a pan and frying the ginger, garlic, and spices for a minute or
READ FULL
Okonomiyaki (crisp savoury Japanese pancakes) with quick cucumber pickle
Methods 1. Start by making your pickle, but unlike many other pickles that improve with a little time don’t do this the day before as the
READ FULL
Tomato, basil and pesto bruschetta
Methods 1. To make the pesto, add all the ingredients to a food processor and whizz until smooth. If you have time then it’s worth pan
READ FULL
Top turkey leftover recipes
SPICED TURKEY, SWEET POTATO & POMEGRANATE SALAD After an indulgent Christmas, this salad is light and refreshing, and packed full of
READ FULL
Vietnamese style spicy fish noodle salad
Methods 1. Start by marinating the fish – preferably you want this to go in the fridge a few hours before you want to cook, but even half
READ FULL
5 ways with…Cauliflower
If you’ve ever been told to avoid beige foods then cauliflower is an exception. This cruciferous vegetable is rich in anti-inflammatory and anti-oxidant nutrients, and
READ FULL
Halloumi, pea & watercress salad with mint dressing
Methods 1. Preheat the oven to 200C/180C fan. To prepare the new potatoes, give them a good wash and cut in half. Lay them out on a baking
READ FULL
Ginger, lemongrass and coconut curry with tofu
Methods 1. Begin by preparing the tofu. Wrap the tofu in kitchen roll, this helps to remove any excess moisture. Lay a plate over the tofu
READ FULL
Sweet potato, red pepper and tenderstem broccoli tray bake
Methods 1. Preheat the oven to 200C/180C fan/gas 6. 2. In a large roasting tray, add the chunks of sweet potato, peppers and
READ FULL
Spiced prawn & lentil salad with a minty yogurt dressing
Methods 1. Make your dressing by placing all your ingredients in a bowl and whisking to combine. Leave in the fridge until ready to
READ FULL
Italian stuffed courgettes
Methods 1. Preheat the oven to 200C/180C fan. 2. Cut the courgettes in half lengthways, and use a spoon to scoop out the
READ FULL
Salmon, chilli & ginger fish cakes
Methods 1. Preheat the oven to 180 degrees (optional, if cooking the fishcakes in the oven instead of
READ FULL
Brunch perfect corn fritters
Methods 1. In a small bowl mix the flaxseeds with the water and leave to set onto one side for 10 minutes. It should become quite thick and
READ FULL
Speedy tofu pad thai
Methods 1. Place the rice noodles in a bowl and cover them with boiling water and let sit for 5-10 minutes until they become soft while you
READ FULL
Rhiannon’s mini Mexican muffins
This recipe is taken from Harley street nutritionist, Rhiannon Lamberts, new book; Renourish: A Simple Way to Eat Well. Rhiannon helps you discover the foundations for a
READ FULL
No date, no bake peanut butter & dark chocolate balls
Methods 1. In a large mixing bowl, add the oats, chunks of dark chocolate, peanuts (these need to be chopped small otherwise the mix will
READ FULL
Fully loaded veggie breakfast
Methods 1. Heat up a teaspoon of coconut oil in a large pan. Add the minced garlic, chilli flakes and smoked paprika. Cook the garlic on a
READ FULL
Summer chilli with sundried tomatoes & basil cornbread
Methods 1. Start by making the chilli: Heat up a tablespoon of coconut oil in a large pan. Add in the finely chopped carrot, celery and
READ FULL
Sage, Apricot & Seed Nut Roast
Methods 1. Preheat the oven to 180°C. 2. Start by making the nut roast. Mix the milled flaxseed in a small bowl and leave to
READ FULL
Blackberry and Apple Smoothie
Methods Throw all of the ingredients into a high-speed blender such as a Nutribullet and blend for 30 seconds until smooth and creamy.
READ FULL
Fish, veg and pesto skewers
Methods 1. If using wooden skewers, place them in a large dish and cover with cold water, this will stop them burning. 2. Cut
READ FULL
5 ways with…Tomatoes
Nothing smells more like summer than ripe tomatoes and fresh basil. Whether they’re fresh, tinned, dried or made into passata, they’re the all-time kitchen
READ FULL
Blueberry Porridge Squares
Methods 1. Preheat the oven to 180C and grease an 8x8 baking tin. 2. In a large mixing bowl, add the oats, then stir through
READ FULL
Greens & grains meatless meatballs with a chilli chickpea tomato sauce
Methods 1. Start by making your meatballs. Wash and pat dry your greens using kitchen paper. Pulse in batches in a food processor - or you
READ FULL
Roast squash salad with lemony yogurt dressing
Methods 1. Pre-heat your oven to 200°C/180°C fan. 2. Deseed the butternut squash and slice into wedges (feel free
READ FULL
5 ways with…Peppers
Peppers are one of our favourite veggies as you can add them to lots of different dishes and they pair well with a variety of flavours. They do much more than add colour
READ FULL
5 ways with…Apples
The humble apple comes in all sorts of flavours, colours and textures including sweet, crunchy, sharp, soft-fleshed, red, yellow and green. They are at their best from
READ FULL
Moroccan vegetable tagine
Methods 1. Heat the oil in a deep casserole dish or clay pot if you have one. Add the chopped onion and fry for 8 minutes or until
READ FULL
Fluffy pancakes with quick plum jam
Methods 1. Start by making your plum jam, which you can make in advance and keep in the fridge for a week or so, until you need
READ FULL
Chocolate covered almonds
Methods 1. Preheat the oven to 200C/180C fan. 2. Line a baking tray with parchment paper and spread out the almonds. Roast them
READ FULL
Green goddess smoothie bowl
Toppings Chia Seeds Mango Blueberries The Food Doctor Raw Power Mix Methods 1. Add all of the ingredients to a high
READ FULL
Butternut squash & cavolo nero curry
Methods 1. Preheat the oven to 180C. 2. To speed up cooking I like to pre-cook some of the vegetables. Peel the butternut
READ FULL
Beetroot & Feta Burgers
Methods 1. Preheat the oven to 180C. 2. Peel the beetroot and grate it into a bowl. We would recommend using disposable gloves
READ FULL
Exotic Shakshuka
Methods 1. Heat the olive oil in a large frying pan (ideally one that has a lid) on a medium to high heat. Add the onions and cook until
READ FULL
Aubergine Parmigiana with toasted nutty crumbs
Methods 1. To start the parmigiana preheat the grill to on high and put a large tray on a shelf close to the heat. Top the ends off the
READ FULL
Beetroot, courgette & cheddar rolls with rainbow salad
Methods 1. Preheat your oven to 170° C fan. Mix together the flours, baking soda and salt. 2. Add the buttermilk, grated
READ FULL
Chocolate chip banana bread
Methods 1. Preheat the oven to 200C/180C/fan/gas 6, and grease and line a loaf tin with baking parchment. 2. In a bowl, combine
READ FULL
Summer fruit crumble
Methods 1. Preheat the oven to 180C. 2. Add the fruit to the bottom of your crumble dish. If using strawberries, cut them in
READ FULL
Pitta with Falafel, Tabbouleh Salad and Mint Yogurt
Methods 1. Preheat the oven to 200C/180C fan. 2. Add the couscous to a medium sized bowl and pour in just enough boiling water
READ FULL
Lemon and pistachio balls
Methods 1. Begin by making the pistachio crumb to coat the balls. Add 50g of pistachios to a food processor and blend until a crumb forms
READ FULL
Smoky aubergine baba ganoush
Methods 1. Preheat the oven to 180C. 2. Top and tail the aubergines, and cut in half lengthwise. Place them flesh side up on a
READ FULL
Vietnamese pho with tofu
Methods 1. Start by making the broth. Place a large pot on a medium heat and add the onions, garlic, ginger, star anise, cinnamon stick,
READ FULL
Mango, coconut and lime ice lollies
Cool down with our delicious homemade ice lollies. We’ve combined the tropical flavours of mango and coconut, with a dash of lime. These are super
READ FULL
Roasted cauliflower & chickpea salad
Methods 1. Preheat the oven to 160C. 2. Break the cauliflower into small florets and lay out on a baking tray. Drizzle over the
READ FULL
Strawberry Sorbet by Alice Mackintosh
This recipe is by Alice Mackintosh. Alice is a registered Nutritional Therapist and runs a driving practise based in West London’s Chelsea. Alice is also a founder of
READ FULL
Red lentil dhal with crispy kale
Methods 1. Rinse the lentils until the water runs clear. Add them to a deep saucepan with 600ml of water and bring to the boil. Add the lid,
READ FULL
Rhiannon’s The full healthy
This recipe is taken from Harley street nutritionist, Rhiannon Lambert's, new book; Renourish: A Simple Way to Eat Well. Rhiannon helps you discover the foundations for
READ FULL
Summer gazpacho
Methods 1. Add all of the ingredients to a high-speed blender and whizz together until smooth. Taste and adjust as
READ FULL
Forbidden summer rice salad
Methods 1. Begin by roasting the pepper, aubergine and courgette. Toss them in olive oil, salt, pepper, and baked on a parchment lined
READ FULL
Jewelled Guacamole & Peppers on Rye by Alice Mackintosh
Methods 1. Preheat the oven to 180°C. 2. Place the peppers on a baking sheet and drizzle with the olive oil and a little
READ FULL
Chocolate & Coconut Breakfast Bars
Methods 1. To really make these oats sing, warm a dry frying pan on low heat and add in the coconut flakes, stir and watch till they begin
READ FULL
Moroccan Spiced Shakshuka
We have teamed up with Clarence Court to bring you this delicious Moroccan Influenced Spiced Shakshuka. This is a more Moroccan take on shakshuka but with the added
READ FULL
Butternut squash, peppers and beans chilli
Methods 1. Preheat the oven to 200˚C/400˚F/gas 6. 2. Peel and chop the butternut squah into bite-sized pieces and place onto
READ FULL
Sweetcorn and spring onion pancakes
Methods 1. Whisk the eggs, milk, flour, coriander baking powder and a pinch of salt together until smooth, then mix in the sweetcorn and the
READ FULL
Blueberry and Almond Butter Pancakes
Methods 1. Heat a pan and spray with non-stick cooking spray. 2. Mash 2 bananas in a bowl. Add the egg, rolled oats, salt,
READ FULL
Apple & Cinnamon overnight oats
Methods Place the almond milk, peanut butter, oats, chia seeds, apple, cinnamon and maple syrup into a big bowl and give it a good stir.
READ FULL
Halloumi & Roasted Veg Pitta Pockets
Methods 1. Cut your courgettes into strips. De-seed the peppers, and cut them into strips. 2. Add a drizzle of olive oil to a
READ FULL
Rainbow Ratatouille
Methods 1. Preheat the oven to 190C. Cover the bottom of a large baking dish with your pasta. 2. Cut all the vegetables into
READ FULL
Mixed berry smoothie
Methods 1. Place the milk or juice, frozen mixed berries, banana/apple in a blender; blend until smooth. If the smoothie is too thick just
READ FULL
Toasted garlic soup dippers
Methods 1. Preheat the oven to 180C. Brush the pita breads with the extra virgin olive oil and rub on the crushed garlic. 2.
READ FULL