Eating a well-balanced diet is easy with these deliciously healthy ideas from Tesco. From dishes to get the whole family eating more veg to healthy snack options and fruity desserts, they’ve got a recipe for every occasion! These are a few of our personal favourites, but you can find a whole load more healthy recipes on their website.
Honey and mustard salmon with poached eggs recipe
This modern British dish is great feel-good food, perfect for that healthy, post-gym refuel or for a midweek meal that makes you feel like you’re really looking after yourself. The honey and mustard give a lovely sweet-savoury finish to the salmon. Break open the poached eggs just before serving and dip in.
- 1 tbsp clear honey
- 1 tsp mustard (wholegrain, Dijon, French or English)
- 260g pack boneless salmon fillets
- 200g pack fine beans, topped and tailed
- 250g pouch microwaveable wholegrain rice with quinoa
- 1 tsp white wine vinegar
- 2 large eggs
Finishing touches (optional)
- lemon wedges
- finely sliced spring onion
- sliced red chilli
- Preheat the oven to gas 5, 190°C, fan 170°C. Mix the honey and mustard with some salt and pepper. Line a baking tray with nonstick baking paper. Place the salmon skin-side down on the tray, spoon over the honey and mustard mix, then bake for 12 mins.
- Meanwhile, blanch the beans in boiling water for 1-2 mins until just tender. Drain and season. Cook the wholegrain rice with quinoa to pack instructions.
- Bring a large pan of lightly salted water to the boil. Add a splash of vinegar, swirl the water with a spoon, then carefully crack the eggs into the water. Poach for 3 mins, then remove with a slotted spoon. Serve with the salmon, beans and grains, plus lemon wedges to squeeze over, and a scattering of sliced chillies and spring onions, if you like.
Sunshine wraps recipe
These colourful turmeric and coconut wraps make a great base for your favourite fillings. From roasted veg and kimchi to smashed chickpeas and salad, add colour, texture and flavour to the coconut-infused pancakes for a quick and speedy vegan meal. Serve with a satay-style dipping sauce.
- 150g plain flour
- ¼ tsp fine salt
- 1 tsp ground turmeric
- 290ml lighter coconut milk
- 2 tbsp sunflower oil
- 1½ limes, juiced, ½ cut into 4 wedges
- 3 tbsp sweet chilli sauce
- 4 tbsp smooth peanut butter
- 2 tbsp light soy sauce
- Mix the flour, salt and turmeric in a mixing bowl. Gradually add 190ml coconut milk and 200ml cold water, whisking constantly to make a smooth batter. Stir in 1 tbsp oil and set aside for least 20 mins at room temperature. If possible, chill for 2 hrs, stirring well before using.
- Meanwhile, stir the sweet chilli sauce into the peanut butter and gradually mix in the soy, lime juice and 100ml coconut milk to make a thick sauce.
- Heat a large frying pan over a medium heat; brush with ½ tsp oil. Tilting the pan, quickly pour in enough batter to form a thin pancake (about 3 tbsp) that covers the base evenly. Cook for 30 secs-1 min until it moves freely when shaking the pan. Flip and cook for 30 secs- 1min until golden. Transfer to a plate. Repeat to make 6, brushing the pan with oil each time.
- Place your chosen filling in a neat line at one end of each pancake. Roll up tightly from this edge and slice into 5-6 pieces. Serve with the sauce, and lime wedges to squeeze over.
Tip: Try filling the pancakes with kimchi, spring onion, spinach, avocado and mushroom or a colourful combination of roasted sweet potato, peppers and iceberg lettuce.
Fruit smoothie breakfast bowl recipe
Jamie Oliver says, “The beauty of this banana and berry combo is that it works three ways: enjoy as a full-on breakfast bowl with some tasty toppings, drink as a straight-up smoothie, or freeze in ice lolly moulds for a healthy snack that somehow feels a bit naughty! My lot go nuts for them, grown-ups included.”
- 300g natural yogurt
- 2 bananas (super-ripe)
- 1 pinch cinnamon
- 30g rolled oats
- 120g frozen mixed berries
- milk (optional)
- 1 handful of shredded wheat bitesize cereal (or other low-sugar cereal, such as Weetabix, or no-added-sugar muesli)
- 2 tbsp peanut butter
- 2 tbsp 4 seed mix (or mixed nuts)
- fresh seasonal fruit, such as raspberries, to serve (optional)
- Put the yogurt, bananas, cinnamon and oats in a blender and blitz until smooth. Pour out around two-thirds of the mixture and divide between your bowls, glasses or lolly moulds.
- Add the frozen berries to the blender, reserving a few for the topping, and blitz again until smooth, adding a splash of milk to loosen, if needed.
- Divide the berry mixture between your bowls, glasses or lolly moulds, then swirl the two together to create a rippled effect.
- Serve with a mixture of toppings: a sprinkling of cereal, a dollop of peanut butter, a scattering of nuts and seeds, and some fresh fruit. Delicious!
Jamie’s healthier swap: “Ripe bananas are great for providing sweetness without the need for added sugar.”
Fig, yoghurt and honey tartlets recipe
For a healthy dessert or afternoon tea treat, have a go at this pretty fig tartlet recipe with honey and Greek-style yogurt. Save time with pre-made buttery pastry cases and simply top with yogurt and quark soft cheese, fig slices and a drizzle of sticky honey for an easy no-bake dessert that’s ready in just 10 minutes.
- 200g quark fat-free soft cheese
- 200g Greek-style yogurt
- 3 tbsp clear honey
- 1 tsp vanilla bean paste, or ½ tsp vanilla extract
- 9 all-butter pastry tartlets
- 3 Turkish figs, each sliced into 3
- Mix the quark, yogurt, 1½ tbsp honey and the vanilla in a bowl. Divide between the pastry tartlets and top each with a fig slice.
- Drizzle over the remaining honey.
Get ahead: The yogurt filling can made 24 hrs ahead, but don’t assemble until ready to serve.