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Healthy Meals, Dallas, TX (2026)

04/01/2022

Ingredients
1 clove of garlic
1 x 3 cm piece of ginger
1 lime
3 tablespoons low-salt soy sauce
1 tablepsoon runny honey
1 teaspoon groundnut oil
2 x 120 g salmon fillets , scaled, pin-boned, from sustainable sources
1 tablespoon sesame seeds , optional

Method
For the marinade, peel and crush the garlic into a shallow bowl. Peel and finely grate in the ginger, followed by the zest of half the lime.
Next, add the soy, juice from half the lime, the honey and oil and mix together well.
Preheat the grill to medium and line a baking tray with tin foil.
Check that there aren’t any stray bones lurking in the salmon fillets, then cut them up into 2.5cm cubes. Toss them in the marinade and leave for around 10 minutes to absorb the flavour.
Thread the salmon onto 2 large or 4 small skewers (soak them first, if wooden), but don’t push the pieces too tightly together, then place onto the tray.
Grill for around 8 to 10 minutes, or until beautifully glazed and cooked through, turning regularly and brushing with leftover marinade.
Toast the sesame seeds (if using) in a dry non-stick frying pan until golden, then tip onto a plate and leave to cool.
Once cooked, transfer the skewers to a plate and sprinkle with the toasted same seeds (if using), dunking the cubes of salmon in any that escape onto the plate.
Cut the remaining lime into wedges for squeezing over. Delicious served with plenty of greens and brown rice or noodles.

02/27/2022

Ingredients
2 red onions
2 cloves of garlic
1 fresh red chilli
2 large carrots
olive oil
1 heaped teaspoon sweet smoked paprika
1 level teaspoon cumin seeds
1 level teaspoon dried chilli flakes
6 medium sweet potatoes
1 x 700 ml jar of passata
2 x 400 g tins of mixed beans
100 ml quality BBQ sauce
a few sprigs of fresh rosemary
½ a loaf of ciabatta or stale bread
40 g Cheddar cheese , optional
fat-free natural yoghurt , to serve

Method
Preheat the oven to 180°C/350°F/gas 4.
Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.
Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside.
When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.
Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed.
Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray.
Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.

02/27/2022

Ingredients
2 medium leeks
2 carrots
2 sticks of celery
2 cloves of garlic
3 sprigs of fresh thyme
3 rashers of higher-welfare smoked streaky bacon
olive oil
200 g celeriac
2 parsnips
6 new potatoes
8 free-range chicken thighs , skin off, bone out
1 heaped teaspoon Marmite
600 ml organic vegetable stock

Method
Preheat the oven to 180ºC/350ºC/gas 5.
Trim, wash and slice the leeks 1cm thick, scrub and cut the carrots into rough chunks and finely slice the celery. Peel and finely slice the garlic, pick the thyme leaves, discarding the stalks, and finely slice the bacon.
Heat a lug of oil in a large casserole pan on a medium heat, then add the bacon. Scatter in the thyme leaves and fry for a few minutes, or until the bacon is golden.
Next, add the leeks, carrots, celery and garlic and cook for around 10 minutes, or until the leeks start to soften, stirring regularly. Meanwhile, peel and roughly chop the celeriac and parsnips, then roughly chop the potatoes.
Add the chicken, celeriac, parsnips and potatoes to the pan. Stir in the Marmite, add a good grinding of black pepper and stir to coat.
Pour in the hot stock, bring to the boil, then turn the heat down to low. Crumple up and wet a piece of greaseproof paper, then open it out and place on top of the stew. Cover with a lid and pop in the oven for 1 hour, or until the chicken is super-tender.
When the time’s up, gently break the chicken up into the stew, then serve up in bowls. I like to serve this with broccoli on the side. Sometimes I top it with puff pastry or I stir it through pasta for a really tasty sauce.

02/05/2022

Ingredients
3 red onions
400 g lamb neck fillet
6 teaspoons mint sauce
4 teaspoons umami paste
500 g potatoes

Method
Preheat the oven to 170ºC/325ºF/gas 3.
Peel and roughly chop the onions, dice the lamb into 3cm chunks, then divide both between four 15cm ovenproof bowls, placing the bowls on a large oven tray.
Add 1 teaspoon each of mint sauce and umami paste to each of the bowls, followed by 150ml of water and a little pinch of sea salt and black pepper. Stir well.
Quickly scrub the potatoes and rattle them through the thick slicer attachment of a food processor so they’re just under ½cm thick. Divide between the bowls, overlapping them slightly to cover.
Press down on the potato layer to compact everything, then cover with tin foil and bake for 2 hours, removing the foil for the last 30 minutes.
Spoon over the remaining mint sauce, and tuck in.

02/05/2022

Ingredients
1 large pinch of saffron
8 dried prunes , (stone in)
2 onions
2 cloves of garlic
1 teaspoon ground ginger
olive oil
1 stick of cinnamon
750 g diced lamb shoulder
12 mixed-colour baby courgettes
300 g mixed-colour baby carrots
½ a butternut squash , (600g)
250 g couscous
2 cloves
2 tablespoons rose harissa
250 g natural yoghurt
½ a bunch of fresh mint , (15g)

Method
In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.

01/20/2022

Ingredients
1 x 220 g jar of pickled jalapeños
1 bunch of fresh mint , (30g)
¼ of a fresh red chilli , optional
2 large free-range eggs
1 crumpet
¼ of a avocado
50 g ripe cherry tomatoes
extra virgin olive oil
2 slices of higher-welfare smoked streaky bacon
10 g Parmesan cheese

Method
Tip the jalapeños and most of their brine into a blender and pick in most of the mint leaves (save the pretty little ones for later). Blitz until smooth, then pour back into the jar.
Finely chop the chilli (if using) and place in a shallow bowl. Crack in one of the eggs, add a pinch of black pepper and whisk together with a fork.
Soak the crumpet in the chilli and egg mixture for a couple of minutes, pressing it down and turning halfway.
Meanwhile, make a quick salsa: Halve, destone, peel and roughly chop the avocado and quarter the tomatoes. Place everything in a small bowl, drizzle with 1 teaspoon of extra virgin olive oil and season to perfection. Add the reserved mint leaves and gently mix.
Place the bacon in a dry non-stick frying pan on a medium-high heat and leave to crisp up a little, turning every so often.
Push the bacon to one side and finely grate the Parmesan cheese into the pan in a pile slightly larger than the diameter of your crumpet. Press the soaked crumpet topside down onto the cheese and pour over any remaining egg mixture, then cook for 2 minutes, until the Parmesan is golden and crispy.
Carefully loosen the edges of the Parmesan with a spatula, then lift up the crumpet, pulling the Parmesan with it. Hold for a few seconds so it sets, then turn it back over into the pan, leaving you with a crispy crown on the top.
Crack in the remaining egg alongside and cook to your liking.
Transfer the crowned crumpet to a plate, top with the salsa and spoon some of the jalapeño dressing on the side with the crispy bacon. Top with the fried egg and serve.

Healthy Meals

04/01/2022

02/27/2022

02/27/2022

02/05/2022

02/05/2022

01/20/2022

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