This is such a simple and easy dish to make. Serve as an alternative to crisps or as a side dish for a curry, or stuff into a wholegrain pitta bread with some falafel and salad.
Beetroot and walnuts give an extra depth to houmous as well as adding additional nutrients and antioxidants. Serve with a selection of raw vegetables or warm pitta bread.
Healthy food on the go, don’t leave home without these. This version gives a soft, chewy bar and though the acai and maca add superfood status they're just as delicious without.
This soup is bright and cheerful in appearance and taste. It makes a good starter or light meal and is super healthy served with some chunky granary bread.
This refreshing cold soup originated in Andalusia in Spain, where it is nicknamed Andalusian liquid salad. Cold soup is ideal for the summer months and occasions such as barbecues, and gazpacho is an ideal healthy starter because of the high proportion of vegetable ingredients. It is easily made and can be prepared hours prior to serving and stored in the fridge.
Garlic, ginger, spring onions and fresh Thai basil come together in this simple salad to create an aromatic, fragrant Asian-style flavour.
Sweet-scented papaya and smooth buttery avocado are a wonderful combination in this simple, leafy chicken salad, which makes a fabulous dish for lunch or supper.
As the wraps are constructed at the table, these delicious healthy wraps make a fun lunch.
Firm lentils such as brown and Puy lentils make the ideal base for salads as they retain their shape once cooked. This salad is great served warm or cold.
Highly nutritious and one of the only grains that constitute a whole protein, quinoa has been eaten for thousands of years. It was cultivated by the ancient Incas.
The combination of slightly bitter greens with salty bacon, sharp apple and sweet maple dressing is absolutely perfect in this light, tasty salad.
Such a healthy combination of ingredients and so low in calories. Mix and match the filling according to what you enjoy most. All you need is an interesting salad on the side.
This light Japanese broth is poured over tender ramen noodles (fine, quick-cooking wheat noodles) and topped with seared tuna to make a healthy and delicious meal.
This quick and easy dish is great as a side, or take it to work for a healthy lunch.
This brightly coloured salad is packed with healthy, nutritious ingredients and makes a great vegetarian lunch or supper, but is also good served as an accompaniment at a barbecue.
Super coleslaw has rainbow colours, bursts with flavour and is lower in fat than your standard coleslaw.
This mild curry is packed with goodness and much healthier than a regular curry as it uses coconut milk instead of cream. Serve with brown rice or wholemeal chapatti. It’s also lovely reheated for lunch the day after.
A Middle Eastern classic made with nutty bulgur wheat, lemony tabbouleh makes a wonderful accompaniment, particularly for grilled meats and fish.
This crispy oven-baked fish and chips recipe is a healthy and delicious reworking of a fatty favourite. Soak your sliced potatoes in water before cooking, then they will be even crisper.
High in protein, this is a perfect meal to avoid the evening bloat.
This is delicious warm or cold. Try taking it to work for lunch or to a picnic.
Fine vermicelli noodles make a fabulous base for salads. They are wonderful here, dressed in a ginger and sesame dressing scented with fresh herbs.
This simple warm salad is great served as part of a selection of Asian-style dishes such as stir-fries or noodle dishes.
There are many different types of spiral-shaped pasta such as fusilli, radiatore and rotini. Any will be delicious in this recipe. This pasta salad can be served warm or cold.
Quick and simple, yet sophisticated and utterly delicious, these scallops are the perfect way to start a dinner party. For hungry diners, add one or two extra scallops per person.
Salmon is packed full of omega 3 fatty acids, essential for cognitive function. They help to lower the risk of heart disease and arthritis. Buy wild salmon, if possible.
Orange-fleshed sweet potatoes are rich in beta carotene (a source of vitamin A), and eating fat with beta carotene rich foods helps the body absorb vitamins, so using them
Dairy-free and sweetened with maple syrup, this coconut oat cookie is a wholesome alternative to mass-produced snack bars.
This chilled orange cheesecake is significantly lower in fat than many classic cheesecakes. Instead of rich and indulgent cream cheese, this recipe uses cottage cheese and fromage frais to produce a deliciously creamy cake with a distinctive texture.
Quick and easy to make, these are an ideal dessert or a snack for adults and children alike. Vary the nuts, seeds and butters to create different flavours and textures.
Calories have been slashed from this classic recipe by using the low-fat crust, cutting the number of egg yolks and being economical with the sugar. Using brown sugar adds a richness to compensate for fewer egg yolks.
A great way to get your chocolate fix with homemade chocolate truffles that are good for you and packed full of superfoods and nutrients. Wonderful to make as gifts for friends and family.
Many large supermarkets now carry frozen tropical fruit pulp, which makes it easy to get the flavour of Mexico in a frozen treat. Make a simple syrup of water and sugar, then blend in the frozen pulp and flavourings and freeze in an ice cream maker. Passion fruit, known as parcha in Mexico, are small, seedy fruits with a sweet-tart flavour.
This cake retains all the goodness in the nuts and carrots as they are not cooked, it has the texture of a passion cake and is completely delicious. The main issue is not eating all of it in one go which is why it is great to make and share with friends.
Simple and summery, this fresh and fruity layer cake is just the thing if you’re watching your weight. The cake is best eaten on the day it’s made.
Great for breakfast on the run, or as an energy snack at any time of day, these nutty bars are packed full of flavour.
These kebabs can be enjoyed on their own with a side of yoghurt dip. You can also chop them into small pieces and wrap them into a warm tortilla with lettuce and tomatoes for a quick, filling lunch. Or use vegetables such as onions, peppers, aubergines, cherry tomatoes and sweet potato for a super healthy alternative.
This spicy fish dish, with the citrus flavours blending with the hot jerk seasoning, is colourful and bright, and delicious served with basmati rice flavoured with a little saffron.
Deeply red and full of antioxidants and cancer-protecting lycopene, this soup feels like it’s doing you good with each mouthful.
A superfood version of classic tabbouleh using quinoa in place of bulgar wheat, delicious on its own in a wholemeal flat bread with a drizzle of live yoghurt or served with a selection of other salads or grilled meat.
Grilled chicken makes a perfect supper and is loved by almost everyone. The directions here work for an outside barbeque as well as under a grill; either way, with a bit of basting with an aromatic oil or butter, it’ll be delicious. This dish can be prepared partly in advance; the chicken and marinade can be kept in a resealable plastic bag in the fridge for up to 24 hours.
This is a vegetarian staple and for good reason: it’s healthy, filling and very economical to make — and oh yes, very tasty, too! For a hotter chilli, break open the chillies to release the seeds.
Tapenade is a delicious black olive paste that hails from southern France. All this zingy fish dish needs as an accompaniment is a dish of new potatoes and a bowl of lightly dressed salad leaves. The recipe works well with any firm, mild-flavoured white fish.
This crunchy and colourful slaw made with crisp, raw vegetables has a simple, rustic feel. Make it in late summer when sweet peppers and tender courgettes are at their best.
Swordfish is one of the few fish that you can still get cut into steaks. It’s a meaty, oily fish from the colder, deeper waters of the Atlantic and Mediterranean. Rosemary and garlic really accentuate its flavour and firmer texture.
Wild rice has long, slim grains and a nuttier, firmer texture than regular rice. This salad, with its nuts, dried cranberries, herbs and spicy dressing, makes a great side dish.
Stir-barbecuing involves marinating foods cut into small pieces, then placing them in a perforated metal barbecue wok over a hot fire. You use wooden paddles or barbecue spatulas to stir-barbecue the food, giving it a great flavour at it cooks. Serve with steamed rice, if you like.
Though low in saturated fat, these are absolutely delicious. They’re best eaten within a day of baking.
This meal works well as a lunch or supper and is both delicious and healthy.
This very simple soup will remind you of the lazy, hazy South of France – healthy, tasty, colourful – the simple pleasures of life in the sunshine! Serve with toasted rustic or farmhouse bread.
Fish is so quick and easy to cook and is wonderfully healthy, too. If you haven’t cooked it before, this is a great recipe to start with. The recipe provides both grilling and microwaving instructions. If you use a thicker piece of fish, such as halibut, you will need to add a couple of minutes to the cooking time. The classic accompaniment to this dish is wilted spinach and some boiled new potatoes.
Do not be tempted to use ordinary barley in this recipe; it will be far too hard and crunchy. Just leave it out if it is not available.
Edible flowers make a stunning and delicious addition to salads. They are particularly suitable for meals for special occasions.
Couscous is often thought of as a grain, but it is in fact a tiny pasta. It's often used in northern Africa as a foil to spicy dishes.
This fresh, zesty seafood salad is wonderful served on a bed of mixed salad leaves, with buttered wholemeal bread on the side.
These cupcakes are perfect for those using the glycaemic index to monitor their diet. Low glycaemic foods release their sugars slowly – and are thus more beneficial for maintaining blood sugar levels.
This recipe is called "penne al'arrabiata" in Italian. Serve with crusty bread and a side salad.
Variations of this classic cucumber and yoghurt salad are enjoyed in numerous countries countries including Turkey, Greece, Eastern Europe and India.
The low-fat version of the classic American cake. If you can’t get fat-free cream cheese for the icing, use fat-free plain yoghurt.
Lower in fat than a classic frosted carrot cake, this rich, sweet, dense cake is flecked with ruby-red shreds of beetroot. Even if you don’t like beetroot, you’ll love this cake.
These pretty, light, refreshing salads served wrapped in a slice of cucumber are stunning. They make a lovely starter for a posh dinner party or are fun to make with kids and so pretty they won't be able to resist them.
Simple and light, with a delightfully chewy texture and a subtle tang of prunes, this cake contains about half the fat of a regular iced cake.
This recipes uses raw cacao, coconut oil and a sweetener to create a deeply delicious, sugar-free, healthy alternative to chocolate. Very easy to make, the flavour of the cocoa bean comes through in the raw cacao and all of the nutrients are retained as the cacao hasn’t been heat treated. The nuts and berries add additional nutrients.