Healthy recipes with calories per serving

Ingredients

• 170 g plain Greek yogurt
• ½ banana, sliced
• 80 g berries
• 30 g granola
• 1 tsp honey, optional

Method

1. Spoon the yogurt into a bowl.
2. Arrange banana and berries on top.
3. Finish with granola and honey if using.

Ingredients

• 50 g rolled oats
• 150 ml milk or unsweetened plant drink
• 100 g plain yogurt
• 100 g mixed berries
• 1 tsp pumpkin seeds

Method

1. Mix the oats, milk and yogurt in a bowl or jar.
2. Cover and refrigerate overnight, or for at least 4 hours.
3. Top with berries and pumpkin seeds just before serving.

Ingredients

• 70 g red lentils
• 1 carrot
• ½ onion
• 150 g crushed tomatoes
• 500 ml vegetable stock
• 1 tbsp plain yogurt
• 1 slice whole-grain bread

Method

1. Cook onion and carrot in a saucepan for 5 minutes.
2. Add lentils, tomatoes and stock; simmer for 20 minutes until tender.
3. Blend if desired, then serve with yogurt, seeds and bread.

Ingredients

• 2 eggs
• ½ zucchini, diced
• ½ red pepper, diced
• 1 handful spinach
• 30 g feta
• 1 tsp olive oil

Method

1. Cook the zucchini and pepper in olive oil for 4 to 5 minutes.
2. Whisk the eggs, add them to the pan and scatter over spinach and feta.
3. Fold when the eggs are set and serve warm.

Ingredients

• 180 g cooked lentils
• 40 g feta
• ½ cucumber
• 8 cherry tomatoes
• ¼ red onion
• ½ roasted red pepper
• 1 tsp olive oil and lemon

Method

1. Rinse and drain the lentils if using canned lentils.
2. Dice the vegetables and crumble the feta.
3. Toss everything with olive oil, lemon and parsley.

Ingredients

• 1 large whole-grain tortilla
• 90 g cooked turkey slices
• 1 tbsp plain yogurt
• 1 tsp mustard
• Lettuce, tomato and cucumber
• ½ carrot, grated

Method

1. Mix yogurt, mustard and herbs for a quick sauce.
2. Spread it over the tortilla and layer turkey and vegetables on top.
3. Roll tightly, cut in half and serve.

Ingredients

• 120 g kidney beans, drained
• 100 g black beans, drained
• ½ red pepper
• ½ onion
• 150 g crushed tomatoes
• 60 g corn
• 1 tsp olive oil and chili spices

Method

1. Soften onion and pepper in oil for 5 minutes.
2. Add tomatoes, beans, corn and spices; simmer for 20 minutes.
3. Serve with fresh herbs and a spoonful of yogurt if desired.

Ingredients

• 60 g dry quinoa
• 120 g cooked chickpeas
• ½ avocado
• ½ cucumber
• 8 cherry tomatoes
• 1 carrot
• 1 tsp olive oil and lemon

Method

1. Cook the quinoa according to the packet instructions.
2. Toss chickpeas with oil and spices, then roast for 15 minutes at 200°C.
3. Arrange quinoa, vegetables, avocado and chickpeas in a bowl; dress with lemon.

Ingredients

• 140 g cooked chickpeas
• 150 g crushed tomatoes
• 2 handfuls spinach
• 50 g dry basmati rice
• ½ onion
• 1 tsp oil
• Curry powder

Method

1. Cook the rice.
2. Soften onion in oil, stir in curry powder and tomatoes, then simmer 8 minutes.
3. Add chickpeas and spinach; serve once the spinach has wilted.

Ingredients

• 75 g dry wholewheat pasta
• 90 g tuna in spring water, drained
• 180 g tomato passata
• 1 handful spinach
• 6 cherry tomatoes
• 1 tsp olive oil
• Basil

Method

1. Cook the pasta until tender.
2. Warm olive oil, passata and tomatoes; fold in spinach and tuna.
3. Toss with pasta and finish with basil.

Ingredients

• 130 g chicken breast
• 60 g dry rice
• 1 small zucchini
• 1 carrot
• 1 handful broccoli
• ½ lemon
• 1 tsp olive oil

Method

1. Cook the rice while the oven heats to 200°C.
2. Toss vegetables with oil and roast for 20 minutes; cook chicken in a pan until done.
3. Finish chicken with lemon juice and herbs, then serve with rice and vegetables.

Ingredients

• 140 g salmon fillet
• 220 g sweet potato
• 150 g green beans
• ½ lemon
• 1 tsp olive oil
• Dill or parsley

Method

1. Cut sweet potato into wedges, coat with oil and roast for 20 minutes at 200°C.
2. Add the salmon and bake for another 12 minutes, until cooked through.
3. Steam green beans and serve with lemon and herbs.