Grilled Salmon with Tomatoes & Basil

Salmon with Tomatoes & Basil
Salmon with Tomatoes & Basil


Makes 4 servings


  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds; see Tips)
  • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • 1/4 teaspoon freshly ground pepper


Preheat grill to medium.

Mash garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.

Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet.

Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.

Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.


Wild-caught salmon are more sustainably fished and have a larger, more stable population.

Depending on how your side of salmon was prepared at the market, small white pin bones may still be in the fillet. We suggest removing them before you cook the fish.

(To remove the bones, place your hand underneath the fillet to bend it up slightly, exposing the row of bones running down the length—they will poke out of the flesh and point at an angle toward the wider end of the fillet. Grasp each bone with a clean pair of tweezers or needle-nose pliers and gently pull it out in the direction of the wide end of the fillet.)

Mushroom Pizza with Rocket & Pecorino

Makes: 4 servingsWild Mushroom Pizza with Arugula & Pecorino

Serving Size: 1/4 pizza



3 tablespoons extra-virgin olive oil, divided

4 cups trimmed and sliced mixed mushrooms,

1 pound pizza dough, preferably whole-wheat

2 cloves garlic, very thinly sliced

4 ounces fresh mozzarella, thinly sliced and torn into 1/2-inch pieces

3 cups loosely packed rocket

1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest)

1/4 teaspoon salt

3 tablespoons shaved Pecorino or Parmesan cheese



Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500°F, for 30 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.

Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.

Toss rocket with lemon oil and salt. Top the pizza with the rocket, the reserved mushrooms and cheese. Serve immediately.

Warm Lentil Salad with Sausage & Apple

Makes: 4 servingsWarm Lentil Salad with Sausage and Apple



4 tablespoons extra-virgin olive oil, divided

2 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 links hot or sweet turkey sausage, casings removed

3 cloves garlic, minced

2 cups cooked or canned (rinsed) lentils

1 small bulb fennel, finely diced

1 Granny Smith apple, finely diced

2 stalks celery with leaves, finely diced

6 cups rocket



Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.

Add sausage; cook, stirring often and breaking up, until cooked through, about 5 minutes.

Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes.

Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery.

Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.

Quick Chicken Tikka Masala

Makes: 4 servingsQuick Chicken Tikka Masala



4 teaspoons garam masala

1/2 teaspoon salt

1/4 teaspoon turmeric

1/2 cup all-purpose flour

1 pound chicken tenders

4 teaspoons oil, divided

6 cloves garlic, minced

1 large sweet onion, diced

4 teaspoons minced fresh ginger

1 28-ounce can plum tomatoes, undrained

1/3 cup whipping cream

1/2 cup chopped fresh coriander for garnish



Stir together garam masala, salt and turmeric in a small dish.

Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)

Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute.

Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with coriander.


Moroccan Style Stuffed Peppers

Makes: 4 servingsMoroccan-Style Stuffed Peppers



10 oz cooked brown rice

4 medium-to-large bell peppers, tops cut off and seeded

1 pound lean ground beef

4 cloves garlic, minced

1/2 cup currants

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 1/2 cups low-sodium vegetable juice, such as V8, divided

1/4 cup chopped fresh mint, plus more for garnish

1 teaspoon freshly grated orange zest

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper



Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate.

Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.

Meanwhile, cook beef and garlic in a large non stick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes.

Stir in currants, cumin and cinnamon; cook for 1 minute.

Stir in the rice and cook for 30 seconds more.

Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.

Spoon the beef mixture into the peppers.

Pour the remaining 2 cups vegetable juice into the dish and cover.

Microwave on High until the juice and filling are hot, 2 to 3 minutes.

Serve the peppers with the sauce; garnish with mint, if desired.


Korean Beef Stir Fry

Makes: 2 servings, 2 cups eachKorean Beef Stir-Fry


3 tablespoons sherry

2 tablespoons reduced-sodium soy sauce

2 teaspoons cornflour

1 tablespoon sunflower oil

8 ounces beefsteak, trimmed of fat and very thinly sliced against the grain (see Tip)

1 tablespoon chopped garlic

2 teaspoons chopped jalapeno pepper, or to taste

1 1/2 teaspoons chopped fresh ginger

4 cups bean sprouts

6-ounce bag baby spinach

1/4 cup chopped fresh cilantro

1 teaspoon toasted sesame oil

2 tablespoons toasted sesame seeds, (see Tip), optional




Combine sherry, soy sauce and cornflour in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds.

Add bean sprouts and spinach (the pan will be very full). Pour the sherry mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes.

Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).


Tips & Notes


If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.

To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.


Quinoa Patties


These clean eating quinoa patties are healthy and taste delicious!

With quinoa, veggies, chia seeds and sunflower seeds, your body will thank you!

Low in saturated fat Very low cholesterol, High in dietary fibre,

High in manganese, magnesium, phosphorus and vitamin C

Very high in vitamin A

  • 1 cup quinoa, rinsed
  • Olive oil spray
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Vegetable bouillon cube
  • 1 ¼ cups water
  • 1 carrot, peeled and shredded
  • ½ red pepper, diced
  • ½ cup Raw Sunflower Seeds
  • 2 tablespoons fresh parsley
  • 1 tablespoon Organic Chia Seeds mixed with ½ cup water
  • ⅛ – ¼ teaspoon crushed red pepper
  • ½ teaspoon Pure Himalayan Salt
  • ¼ teaspoon fresh ground black pepper
  • Olive oil spray


  • Combine chia seeds with water and stir well. Set aside.
  • Heat a skillet to medium, and spray with olive oil. Add quinoa and toast for about four minutes, stirring and shaking frequently.
  • In a saucepan, heat olive oil spray to medium high. Add onion and cook for eight minutes. Add garlic and cook one minute longer. Add quinoa, bouillon cube and water. Bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove from heat and allow to sit covered for five minutes. Allow to cool slightly before proceeding.
  • In a large bowl combine carrot, bell pepper, sunflower seeds, parsley, crushed red pepper, salt and pepper. Add quinoa mixture and chia seed mixture and stir to combine.
  • Using a ¼ cup measure, measure out patties. Place on a parchment lined dish and refrigerate for 20 minutes.
  • Spray a large pan with olive oil and heat to medium low. (Or, use a griddle) Cook for about 8 minutes per side, or until brown.



Thai Chicken Meatballs

Makes approximately 15 meatballs.

Thai Chicken Meatballs
Thai Chicken Meatballs


  • 2 large handfuls of baby spinach
  • 500g diced chicken breast
  • 1 thumb-sized nob of ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 large red chilli
  • Zest and juice from half a lemon
  • 1 tbs gluten free fish sauce
  • 2 tbs oil of choice for frying
  • Coriander (optional)



  1. Place all ingredients in a food processor and process until well combined.
  2. Roll mixture in the meatballs and put in the fridge for 20 minutes to set.
  3. Heat oil over medium-high heat and cook meatballs until crispy on the outside and soft in the middle. Be careful not to over cook, as this will dry them out.
  4. Serve with a dipping sauce such as sweet chilli, or mayo.

Healthy Cauliflower Pizza

This awesome, super nutritious, alternative to a bread pizza base is something you won’t regret trying

The key to getting it perfect is the squeezing of the ‘dough’ in a tea towel, so all the excess moisture comes out  (if you rush through this bit, you’ll end up with a rather unappetising, steaming circle of cauli-mash in the oven.)

Makes 2 small pizza bases, or 1 large

Cauliflower Pizza
Cauliflower Pizza


  • 1 head of cauliflower
  • 2 free-range organic eggs
  • 4 tbs almond meal
  • 1 clove garlic, crushed
  • Good pinch of sea salt
  • Good pinch of dried herbs
  • Whatever healthy pizza toppings you like




  • Wash the cauliflower and break into florets.
  • Blitz in a food processor until you get fine crumbs.
  • Place into a microwave-safe bowl and cook uncovered for 5 mins on High (do not add water).
  • Spoon out into a clean tea towel and wrap tightly so the cauliflower forms a ball. Squeeze out as much water as possible – you should get at least 1 cup of liquid.
  • Place cauliflower back into the bowl and add eggs, almond meal, garlic, salt and herbs, and mix well.
  • Turn mixture out onto a sheet of baking paper and flatten into a circle (or 2, if desired).
  • Bake at 200C for 10-12 minutes, or until edges have browned and crisped.
  • Add your toppings and return to the oven for another 10 minutes, or add fresh toppings.

White fish with peppered mushroom



  • 1 cod fillet (or white fish of your choice)
  • olive oil, for greasing and cooking
  • 4-5 chestnut mushrooms, sliced
  • 1 sprig fresh rosemary
  • 1 tbsp soft cheese
  • a knob of butter
  • 1 small courgette, sliced
  • 200g broad beans (drain if tinned)
  • sea salt and cracked black pepper


1 Preheat the oven to 200C/Gas Mark 6. Place the fish on an oiled baking tray and bake in the oven for about 20 minutes.

2 Meanwhile, heat a little olive oil in a pan, add the mushrooms
and rosemary with a pinch of salt, and sauté. When the mushrooms start to release their juices, simmer for about 8 minutes for the rosemary to infuse its flavour into the juices. Discard the rosemary, then stir in the soft cheese, along with a generous amount of cracked black pepper.

3 Melt the butter with a little more olive oil in a pan, add the courgette and broad beans and then sauté until the courgette is soft. Season to taste.

4 Place the courgette and broad bean mixture in the centre of a serving plate. Place the fish on top, then smother with the mushrooms.