Coconut quinoa curry with cauliflower rice

Looking for a warming, low-calorie vegetarian meal that requires minimal effort? This curry with cauliflower rice might be the answer you're looking for – pop it in the slow cooker and enjoy it several hours later.

Italian sausage hot pot

Enjoy this simple slow cooked and healthy hot pot recipe that is bursting with flavour - without the need to add tons of fat

Spelt and chia seed summer fruit tart

You won’t need to say no with our healthier summer fruit and chia seed tart. Bursting with flavour, guilt free and bound to impress.

Tandoori chicken wraps

At under £2 per serving these tandoori chicken wraps are sure to become a staple midweek recipe - and they take less than 1/2 an hour to make!

Baked polenta and mushroom pizza

Stacked with mushrooms, this low-calorie polenta pizza is ideal for an easy vegetarian lunch or light dinner.

Melon & lime granita

Put the apple juice, sugar, lime zest and juice (reserving a little of the zest to decorate), in a small pan. Heat, stirring, over a low heat until the sugar dissolves. Set aside for 10 min to cool. Meanwhile, put the melon in a food processor and blend until smooth. Add the lime mixture and pulse to combine. Pour the mixture into a shallow metal baking tin and freeze for 1 hr or until the edges become icy. Use a fork to stir the icy edges into the centre, then return to the freezer. Repeat this process every 30 min until the granita is completely frozen.

Berry nut chia muffins

Heat the oven to 190°C/fan 170°C/gas 5. Line a 12-hole muffin tray with paper cases. Sift the flours, baking powder and bicarb of soda into a large bowl. Add the oats and chia seeds. In another bowl, whisk together the eggs, olive oil, date syrup, orange juice and vanilla extract until smooth. Add to the flour mixture and mix until just combined. Stir in the berries and all but 1tbsp of the almonds. Spoon the mixture into the prepared cases. Mix the extra oats and reserved almonds and spoon on top of each muffin. Bake for 25–30 min until springy to the touch, then transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 2 days, or freeze.


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