When you’re trying to improve your eating habits, it can be easy to get stuck in a rut, relying on the same old dishes week in, week out. Have your steak and eat it too in healthy dinner ideas healthier version of the classic steak and chips, which contains an impressive five of your 5-a-day.
This comforting vegan curry is low in calories and freezable, too, so you can make double and get ahead for another day. The veggies provide a good dose of iron and three of your 5-a-day, while chilli, turmeric and cumin flavour the lentils beautifully. The leftovers are great reheated the next day, too. Bring a taste of Mexico to your bowl of pasta with this low-fat, low-calorie winner.
Peppers, tomato, onion, avocado and sweetcorn provide all five of your 5-a-day, as well as iron and vitamin C. Lime, chilli and coriander mix with the avocado to lend it that familiar Mexican kick. Get your greens with this low-fat stew that’s ready in just 25 minutes. Kale, white beans and prosciutto is a classic combination which works brilliantly with the fennel. Chilli, thyme and a splash of wine add extra flavour, and it’s gluten-free and low-cal, too. The coconut cream sauce is flavoured with all the goodness of ginger, turmeric and lemon, while chopped seeds and nuts provide a contrasting crunchy garnish.
Use spices and canned tomatoes from your storecupboard and a bag of prawns from your freezer, then throw in all the freshness of celery, yellow pepper and chopped parsley. Full of vibrant veg, green olives, lemon, apricots, almonds and spice, this flavoursome Moroccan chicken tagine is sure to become a favourite in your household. It takes just 10 minutes to prep this lemon and herb baked fish ahead of baking in the oven. The cod is a brilliant source of lean protein and together with the delicious fresh greens, leeks and red pepper, it’s the perfect low-calorie supper. Omnivores won’t miss the meat in this robust and delicious chilli, which is low in fat and packed with healthy pulses and veggies. Cocoa powder, layered with chipotle, red wine vinegar, oregano, paprika, cumin and cinnamon for a richly flavoured satisfying supper. John Torode’s delicious vegan version of the comfort food classic uses porcini mushrooms, leeks, carrots, butternut squash and plenty of herbs in the filling, all topped with crispy potatoes.