Our recipes are specially created to be healthy, nutritious and family friendly. Tuck in!
All in Mains
A really quick chicken dish perfect for midweek meals. The sauce is so delicious that you’ll be licking your plate clean with this one. I serve with cauliflower rice to increase the veg and to keep the carbs down - but you can replace with brown rice or quinoa if you prefer. We buy cauliflower rice frozen which is easy to prepare and serve.
These corn and quinoa fritters make a fabulous brunch and can be made ahead. They are also a great lunch alongside a salad. They are very versatile and can be eaten cold, added to a lunch box or picnic. When asparagus are not in season I would swap for a sliced avocado.
Omelettes or frittatas are your friends! They can be breakfast, brunch, lunch and can be eaten hot or cold! Eggs are a great natural, simple, complete and affordable source of protein teamed up with any seasonal vegetable you may have to hand. An omelette takes 5 minutes to make for a quick lunch at home. Made ahead, they are ideal cold in a wrap with extra salad leaves.
A dahl is a super quick and easy vegetarian one pot that warms you from the inside out. The addition of chickpeas helps to increase the protein content, even if it’s not entirely traditional. If you have a well stocked store cupboard this makes a great meal when the fridge is empty and the prospect of a trip to the supermarket doesn’t appeal. If you need help stocking your store cupboard download our handy shopping list from the Resource section.
We love cooking with lentils - super cheap, high in protein and can be used in so many ways depending on the type of lentil you choose. In this dish we have used green lentils, which hold their shape and are perfect for spiced dishes. We always soak our lentils before using, this helps to remove the phytochemicals which can prevent absorption of minerals such as zinc and magnesium.
Although we are not vegetarians we often eat vegetarian meals especially as we get a bit older. A vegetarian meal with puy lentils and mushroom is perfect for a midweek meal or meat free Monday meal. The mushrooms and miso paste hit the unami spot perfectly in this recipe. For a more substantial meal you could serve with some wild or brown rice - but it’s hearty enough without.
Great option for those short on time but wanting flavour! Packed full of goodness with chickpeas, tomatoes, peppers, mushrooms and spinach this is a vegetarian option but you could add any leftover roast chicken. This takes very little prep, especially if you decided to go for ready chopped frozen vegetables. As always, make extra and save yourself portion for lunch the next day!
This slow cooked miso pork and butter bean is super easy and the meat can easily be swapped for chicken or lamb. Who doesn't like a one pot recipe? Even better when prep is minimal and it all cooks while you’re at work to come back to your own homemade “ready meal”! I love my slow cooker all year round but especially in autumn winter. Perfect recipe to cook once and eat twice!
This super tasty salmon stir fry recipe is a perfect quick and easy midweek or friday night dinner. The miso marinade can be made ahead and also used with chicken. Stir fries are a quick delicious way to add a large variety or vegetables, colours and nutrients in your diet. This marinated salmon is also delicious served with steamed veggies and even eaten cold for lunch the next day with this asian style slaw.
I used to make those as a kid with my Jewish grandma in the South of France. Now I have passed this on to my 15yr old. If you have made my tapenade before and enjoyed it, this simple delicious recipe makes great use of it. It is so so quick to make. It’s a perfect starter or ideal with summer drinks or for a picnic. Spinach, black olives and feta are a classic greek combo I adore. You could swap the tapenade for a pesto and generally be creative with flavours. Great finger food for the little ones too!
Kat and I pride ourselves with how simplicity is the key to eating well and creating healthy habits for the long term. That is why, sometimes, as is the case for this recipe, it barely feels like a recipe! A marinade doesn’t have to be “chef” like or complicated with loads of ingredients. Just 2 staples here :plain yoghurt and a good quality harissa paste! In the summer, this is perfect for a BBQ and for the rest of the year, I grill those in the oven. Add to a wrap with hummus for a delicious picnic or lunch at work.
At the Health Boost we are not vegetarian but we encourage everyone to increase the consumption of mostly plant based meals a couple of days a week if possible. With some pulses providing some good quality protein such as the quinoa and chickpeas in this salad and the added halloumi we make sure to provide a balance of all macro nutrients. We also get asked often what to do with aubergines as they are a good source of fibre, vitamins and minerals and low in calories for those counting.
A Tian is a classic dish from my beloved childhood southern France. It is perfect served alongside grilled meat or fish, or just aside salad for a light lunch. It is perfect to use up all of your summer vegetables. I like to use mixed provencal herbs and garlic for the seasoning but dried oregano works brilliantly too. A super easy one to make vegan by simply skipping the cheese. It’s a bit like a structured ratatouille!
This makes a lovely lunch either on its own or served with a salad. You can adapt the vegetables for whatever is in season or you have lurking in your fridge. If you make this in the spring during March and April then the addition of wild garlic is delicious. I tend to keep the quantity to 50% vegetables and 50% eggs.
Good old fashioned oat cakes are so so delicious and versatile. They are also super easy to make, as a batch and keep. With the main ingredient being pinhead oats (or steel cut oats) they make the perfect high fibre savoury snack teamed up with our smoked mackerel pâté or French sardine pâté. Another French way to enjoy those is with a little butter, some sliced radishes and a little salt. I like to vary the herbs or spices I mix in them; I have tried and tested rosemary, oregano, garlic, turmeric, curry powder, cumin and paprika. If you want to have them with cheese, I recommend to stick to herbs.
With BBQ season kicking off soon and 2 teens looking forward to make up for lost social time, weekend gathering around food will hopefully be regular occurrence. There seem to be more and more vegetarians amongst my teens’ friends so I am busy creating, planning and testing some new recipes to suit all dietary requirements. This is so so tasty with a nod to my home country with French goats cheese and caramelised red onions! And no processed fake meat in sight!
When trying to get clever and time efficient with meal planning and food prep, we often go for the simple crowd pleasing classics that you can batch cook and freeze. And what better than a batch of meatballs. Turkey mince is very affordable too. The beauty of meatballs is that they are so so versatile: added to a lunchbox, to comforting pasta bowl, served with simple mediterranean roasted veggies, one pan meal. Leftovers are perfect sliced in a wrap with salad and avocado for lunch!
This is a spicy vegetarian curry that will warm your soul as well as body. It’s packed with plenty of turmeric which has amazing health benefits (see tip below). We have served with a homemade naan bread. They are so quick and easy to make and once you have tried you won’t ever buy shop bought again. The recipe for the naan/flatbread is not unique, but we have become huge fans of making them and getting our kids of make them too. They make great pizza bases.
This warming vegetarian one pot is made with chipotle paste which gives it a delicious earthiness. You can of course leave this out if you don’t have - but it does make it extra special and so it’s worth hunting out this Mexican mix of jalapeño peppers, spices and vinegar. This chilli is delicious on its own - but if you need something extra then serve with a little quinoa or brown rice.
