Many of us strive to eat healthier, whether it’s a complete lifestyle change or a reset to normal habits after periods of indulgence. The good news is healthy eating doesn’t need to be complicated. One4all food retailers have lots of tasty, easy, and quick recipes for breakfast, lunch, dinner and snacks so you’ll no longer need to reach for processed, ready meals or the takeaway menus.
Check out these recipes below and dig out your One4all Gift Card to stock up on the ingredients:
2 large courgettes, very thinly sliced lengthways (approx. 2-3mm thick)
4 vine tomatoes, sliced
40g vintage Cheddar, coarsely grated
20g Parmesan, finely grated
green salad or greens, to served
Preheat the oven to gas 6, 200°C, fan 180°C. Heat a large non-stick heavy-bottomed saucepan, add the mince, season well and fry over a medium-high heat for 5 mins, stirring frequently until golden brown. Add half the chopped onions and the celery and season. Fry over a medium heat for 5-6 mins or until softened. Add the garlic and fry for another minute. Add the grated carrots and red wine and bubble for 3-4 mins.
Then add the tinned tomatoes, stock, and one of the bay leaves and bring to the boil. Cover with a lid, turn down the heat to medium-low and leave to simmer for 45 mins, stirring occasionally. Remove the lid and simmer for another 15 mins or until the sauce has thickened slightly.
While the mince is cooking, put the rest of the onion in a saucepan with the remaining bay leaves, peppercorns and the milk (reserving 3 tablespoons) and place over a low heat. Bring to a gentle simmer and cook for 2–3 mins. Remove from the heat and leave the milk to infuse for 10 mins. Drain through a sieve and discard the bay leaf, onion and peppercorns.
Put the cornflour in a small bowl, add the reserved milk and whisk to a thick paste. Add to the infused milk, place over a low heat and simmer, stirring frequently for 5 mins or until thickened. Add the mustard and grated nutmeg and season well, adding a little more milk if the sauce is too thick.
Blanch the courgette slices in a large pan of boiling salted water for 1 min, remove from the boiling water with tongs and drain well on kitchen paper. (It's important to get rid of as much water as possible at this stage or the lasagne will be very watery.)
Spoon half of the mince mixture into a lasagne dish. Top with an even layer of blanched courgettes, then season well. Repeat with the rest of the mince and finish with the rest of the courgettes. Pour the white sauce over the top and place the sliced tomatoes in lines on the top. Mix the Cheddar and Parmesan cheeses and sprinkle over the top. Bake for 30 mins or until golden-brown and bubbling.
Divide between 6 plates and serve with green salad or greens.
10g fresh Thai basil leaves or coriander, roughly chopped
Cook the rice to pack instructions. Meanwhile, put a baking tray in the oven and preheat it to gas 6, 200°C, fan 180°C. Put 1 teaspoon oil on the tray and arrange the asparagus in an even layer. Roast for 8 mins, turning the asparagus once until lightly browned and just tender.
Heat 1 teaspoon oil in a large saucepan over a medium-low heat, add the garlic and cook for 2 mins until lightly golden. Add the curry paste and cook for a further 2-3 mins until very fragrant. Stir in the coconut milk and 100ml water. Add the aubergine and courgette, cover and simmer over a low heat for 3 mins. Stir in the edamame beans (if using), 1 tablespoon soy sauce and the lime juice.
Meanwhile, heat 1 teaspoon oil in a nonstick frying pan over a medium-high heat until hot. Add the tofu and fry for 5 mins until golden brown on all sides. Season with 1 teaspoon soy sauce and black pepper. Scatter the tofu over the curry. Divide between 4 bowls and top with the asparagus. Garnish with the chilli (if using) and basil, and serve with the rice.
Heat the oil in a large frying pan or heavy-bottomed pot set on a high heat. Once the oil is hot, add the spring onions, celery, carrot, beetroot, garlic, chilli and salt and cook for 7 minutes, stirring regularly to avoid burning. You’re looking for the carrot and beetroot to break down a little and go a little crispy.
Add the tomatoes, beans, wine, soy sauce, maple syrup, thyme, smoked paprika and a pinch of black pepper. Stir regularly and continue to cook on a high heat until it starts to boil, then reduce the heat to medium and cook for 6 to 7 minutes, until warmed through.
Ladle into bowls and serve with couscous or a good chunk of bread.
1 tablespoon whey protein powder, vanilla or chocolate flavour
1 handful SuperValu Blueberries
1 handful SuperValu Strawberries
Blend the eggs, milk, protein powder, coconut flour, cinnamon, baking soda, vanilla, vinegar and salt together to make a batter.
Melt the coconut oil in a non-stick frying pan set over a medium high heat. Using a ladle, pour small amounts of batter into the hot pan. Cook the pancakes in batches for 3 minutes on one side, until bubbles start to form on the surface, then flip over and cook for a further 30 seconds.
Serve the pancakes with blueberries, strawberries and a sprinkle of cinnamon.
Tip: Small pancakes are much easier to flip. Once they get too big, things can get messy!
Boil the sweet potatoes for 8 mins. Drain and leave to steam-dry and cool a little. When cool enough to handle, grate the potatoes and put in a large bowl. Stir in the cheese.
Meanwhile, heat half the oil in a nonstick frying pan. Add the pepper and stir-fry for 5-10 mins until softened. Remove from the pan and set aside.
Heat the remaining oil in the frying pan. Add the beaten egg and cook over a medium heat for 1-2 mins, stirring occasionally with a rubber spatula, to softly scramble. Season and set aside.
Stir the peppers and parsley through the grated potato mixture. Divide between the wraps (in a vertical strip slightly to one side). Spoon the scrambled egg on top of each strip. Enclose the top and bottom ends, then roll up to enclose fully. Slice in half to serve.
Make ahead tip: Wrap the filled, rolled burritos in foil and allow to cool completely. Chill for 3 days or freeze for up to 3 months. If frozen, defrost overnight in the fridge (in their foil). Once defrosted (or if cooking from chilled), bake the burritos in the foil in a preheated oven at gas 6, 200°C, fan 180°C for 20 mins to fully heat through.
Put the cashew nuts in a food processor and pulse until they form a texture like breadcrumbs. Chop the dried mango into small pieces with a scissors before putting in the food processor. Then add the chopped mango and all the remaining ingredients except the coconut and blend for 1 minute, until the mixture comes together and forms a ball. Roll into individual balls about the size of a Brussels sprout.
Shake some desiccated coconut or finely chopped nuts into a shallow bowl. Roll the balls in the coconut or nuts to coat.
Stored in an airtight container, these balls will keep for up to a week in the fridge.
Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases.
Add the butter and sugar to a large bowl and beat together with an electric whisk for 2-3 mins until light and fluffy. Peel the bananas and add to the bowl in rough chunks along with the eggs. Beat again until everything is well combined and creamy.
Sieve together the flour, baking powder and ground spices into another bowl. Add to the banana mixture and gently mix to combine.
Divide the mixture between the paper cases and smooth the tops before adding a banana slice to each. Bake for 20-25 mins until golden and springy to the touch. Cool in the tin for 10 mins before transferring to a wire rack to cool completely. The cakes will keep for up to 3 days in an airtight container.
Tip: For a change, try using coconut oil instead of the butter and adding 50g desiccated coconut along with the flour. This also makes the cupcakes dairy-free.