This chicken noodle soup is like a hug in a bowl and packed with nutrients. It’s also gluten-free because we use rice noodles and no gluten-containing ingredients.
If you’re a veggie just add in some pulses or lentils instead of the chicken and use vegetable stock in place of chicken stock.
We prep our own batches of chicken stock using the left-over whole chicken from a roast dinner, by breaking it up then putting it in a large pan, add in vegetable stock (so the water covers), throw in any bits of veggies like carrots, celery, onion (about 1 cup worth) and then simmer with the lid on for around 2 hours.
Leave to cool, pour into small freezer airtight containers and just defrost before use and drop one into your dishes whilst cooking to add lots of flavour.
Alternatively, you can buy some from the store, just ensure it has good ingredients, not lots of salt and preservatives!
Prep to bowl: 40 minutes
1 small white onion - finely diced
This spicy and colourful dish inspired by the Caribbean is packed with nutritional goodness and is so refreshing and satisfying.
If you don’t eat fish this will pair well with chicken and if you’re veggie then throw in a tin of kidney beans to the rice after cooking and use tofu as your main protein source instead.
We have a high protein meal here, heart-healthy carbs and lots of B vitamins which are essential for boosting your mood. This recipe has got it all going on so dive on in and give it a try.
Prep to plate: 50 minutes (mainly rice cooking time) Portions: 2
2 150g/medium salmon fillets - skin removed
1 tbsp jerk paste (use seasoning if you can’t get the paste)
1 large clove garlic - peeled/cut into 4
1 tsp dried thyme 80g wild rice - follow the instructions below or cook according to packet instructions (drain well)
Mango Salsa Ingredients:
1 small ripe mango
1 small red bell pepper - finely diced
2 spring onions/scallions - finely sliced into...
This crumble is packed with fibre, nutrients and well balanced with protein, carbs and fat. It’s perfect for a family treat or for a dinner party dessert. It can be made gluten-free or even vegan.
We pre-cook the fruit to ensure this is a quick and hassle-free recipe. When berries are in season you can use fresh ones instead.
Fruity Crumble Recipe
Prep to bowl: 35 minutes
You will need an 8-inch baking dish and about 2 inches deep.
For extra fibre (if the fruit is organic) always leave the skin on.
4 sweet apples (we like Braeburn) or 6 if very small - cored and sliced
4 dessert pears - Cored and sliced
1 cup frozen blueberries or cherries or raspberries or forest fruits
½ cup light brown muscovado sugar
1 cup organic fine plain wholemeal flour (or use organic gluten-free flour)
½ cup ground almonds
½ cup organic rolled oats
½ cup organic or Jersey/Guernsey butter (cold & cut into small squares)
½ tsp ground...
Cherries pack a nutritional punch, they can help reduce the bodies inflammation response, reduce pain and also contain melatonin which helps you sleep better.
This recipe is for fresh cherries but you can also use frozen cherries when they’re not in season which you can buy in all good stores so you can still enjoy their nutritional benefits all year round.
French Toast with Poached Cherries
Prep to plate: 25 minutes
Poached Cherries Ingredients:
2 x medium oranges (squeezed)
125ml hot filtered water
1 tbsp maple syrup
300g fresh cherries
Poached Cherries Instructions:
Cut all the way around each cherry stone with a small sharp knife and peel off each half and place in a medium saucepan (your hands will get stained red so perhaps wear kitchen gloves if that’s an issue for you!).
Add orange juice, water and maple syrup to the pan and cook on a simmering heat for 3 minutes, remove from the heat and leave to absorb the syrup whilst you cook the toast.