All in Recipes

Chilli ginger butternut squash soup

Chilli ginger butternut squash soup

Val Simpson
Recipes, Soups and salads

Soups are a wonderful way to pack essential nutrients into a delicious meal. One of my favourite taste combo is chilli and ginger anti teams up perfectly with all the winter root vegetables. This is a treaty soup you can happily eat on it’s own or with a nice slice of garlic grated toasted sourdough. I always add a little crunch with lots of seeds to serve. Leave out the chilli if you have young kids who don’t fancy it. Oh and that little bit of bacon, if you chose to use it, makes such a difference.

curried chicken and coconut soup

curried chicken and coconut soup

Kat Bright
Recipes, Soups and salads

This is the perfect soup when you have leftover chicken. Often when we cook a whole chicken or some individual portions we add either another chicken or some extra portions for leftovers. This is such an easy win in meal prep as it takes no extra time and provides you with a great protein source for the next day. This curried chicken soup is a heart warming bowl of goodness that makes a heart lunch or evening meal. To make it vegetarian see notes below.

red cabbage, beetroot and quinoa salad

red cabbage, beetroot and quinoa salad

Kat Bright
Recipes, Soups and salads

A beautiful and vibrant red salad that’s like a slaw in texture - but packs a little more nutrition. With the quinoa, edamame beans and avocado there’s plenty of protein to keep you full until the next meal. However if you are active or having a higher protein need you might want to add some halloumi or feta as well. The ginger and tahini dressing provides a delicious taste as well as providing some calcium from the tahini.

Overnight steel cut oats and chia breakfast bowl

Overnight steel cut oats and chia breakfast bowl

Val Simpson
Recipes, Breakfast and brunch

The breakfast debate ( to have or not to have, what and when) is still going strong! The other question is whether you prefer sweet or savoury!
My answer for now is that I love a breakfast that’s made ahead, balanced delicious and nourishing. So here’s another overnight recipe to help you out! Making ahead is one of the best advice I can give if you want to ensure you fuel properly! Use any seasonal fresh fruit to top up or your go to handy frozen fruits!

Dark chocolate date and nut butter fudge

Dark chocolate date and nut butter fudge

Val Simpson
Recipes, Snacks

Dark chocolate, nut butter and medjool dates! 3 wholesome simple ingredients only and this fudge is unreal! Of course it is high in sugar (the dates) and calorie dense (nut butter) but if you’re going to treat yourself, do it with real food ingredients you know and recognise!

My tip? Cut into small squares. Go on, have a go and let me know!

One pot slow cooker miso pork & butter beans

One pot slow cooker miso pork & butter beans

Val Simpson
Recipes, Mains

This slow cooked miso pork and butter bean is super easy and the meat can easily be swapped for chicken or lamb. Who doesn't like a one pot recipe? Even better when prep is minimal and it all cooks while you’re at work to come back to your own homemade “ready meal”! I love my slow cooker all year round but especially in autumn winter. Perfect recipe to cook once and eat twice!

Miso glazed salmon and vegetable stir fry

Miso glazed salmon and vegetable stir fry

Val Simpson
Recipes, Mains

This super tasty salmon stir fry recipe is a perfect quick and easy midweek or friday night dinner. The miso marinade can be made ahead and also used with chicken. Stir fries are a quick delicious way to add a large variety or vegetables, colours and nutrients in your diet. This marinated salmon is also delicious served with steamed veggies and even eaten cold for lunch the next day with this asian style slaw.

Spinach, tapenade and feta baked filo triangles

Spinach, tapenade and feta baked filo triangles

Val Simpson
Recipes, Mains

I used to make those as a kid with my Jewish grandma in the South of France. Now I have passed this on to my 15yr old. If you have made my tapenade before and enjoyed it, this simple delicious recipe makes great use of it. It is so so quick to make. It’s a perfect starter or ideal with summer drinks or for a picnic. Spinach, black olives and feta are a classic greek combo I adore. You could swap the tapenade for a pesto and generally be creative with flavours. Great finger food for the little ones too!

No fuss marinated chicken chorizo skewers

No fuss marinated chicken chorizo skewers

Val Simpson
Recipes, Mains

Kat and I pride ourselves with how simplicity is the key to eating well and creating healthy habits for the long term. That is why, sometimes, as is the case for this recipe, it barely feels like a recipe! A marinade doesn’t have to be “chef” like or complicated with loads of ingredients. Just 2 staples here :plain yoghurt and a good quality harissa paste! In the summer, this is perfect for a BBQ and for the rest of the year, I grill those in the oven. Add to a wrap with hummus for a delicious picnic or lunch at work.

Mango lassi and raspberry ice lollies

Mango lassi and raspberry ice lollies

Val Simpson
Recipes, Snacks

Mango and raspberries are always in my freezer. Fab ingredients for smoothies, but in the summer we make ice lollies and iced desserts! Based on a classic mango lassi recipe, the cardamom brings these flavours together beautifully. This recipe is made using Greek yoghurt but also works with non-dairy alternatives such as coconut milk/cream or almond milk. Once the ice moulds are full, enjoy the leftover as a smoothie.

quinoa, aubergine, chickpea halloumi salad

quinoa, aubergine, chickpea halloumi salad

Val Simpson
Recipes, Mains

At the Health Boost we are not vegetarian but we encourage everyone to increase the consumption of mostly plant based meals a couple of days a week if possible. With some pulses providing some good quality protein such as the quinoa and chickpeas in this salad and the added halloumi we make sure to provide a balance of all macro nutrients. We also get asked often what to do with aubergines as they are a good source of fibre, vitamins and minerals and low in calories for those counting.

super berry smoothie bowl

super berry smoothie bowl

Val Simpson
Recipes, Juices and smoothies

Who does not like a smoothie? But sometimes if you’re at home it’s nice to actually enjoy it in a bowl. I find it easier to eat mindfully when sitting at a table, and using a spoon, rather than just sipping! This smoothie bowl is a total crowd pleaser at home with eaters of all ages! We always keep fruit in our freezer so we can enjoy colourful smoothie bowls all year round.

roasted red pepper & tomato pesto

roasted red pepper & tomato pesto

Val Simpson
Recipes, Dips and sauces

When my kids were little, as most toddlers do, they went through a phase of refusing everything green added to their plate. Shock horror! My way round it was to add Green Pesto to their pasta. From then on, pesto, was always going to be homemade. Over the years, I have made green pesto and red pesto alike. It is so easy and delicious. Pick and choose the vegetables you enjoy, pick and mix the nuts and have fun creating....and eating of course! This is my favourite Mediterranean combination.

red cabbage slaw with tahini ginger dressing

red cabbage slaw with tahini ginger dressing

Kat Bright
Recipes, Soups and salads

For me, a slaw, is right up there as a great salad. A red cabbage slaw with its vibrant colour is just the best. I often feature red cabbage in a salad - it provides a great crunch and helps to fill you up with the fibre - without adding many calories. This salad can be served on its own or alongside a BBQ or just some grilled chicken or salmon.

French vegetable "tian" with goat cheese

French vegetable "tian" with goat cheese

Val Simpson
Recipes, Mains

A Tian is a classic dish from my beloved childhood southern France. It is perfect served alongside grilled meat or fish, or just aside salad for a light lunch. It is perfect to use up all of your summer vegetables. I like to use mixed provencal herbs and garlic for the seasoning but dried oregano works brilliantly too. A super easy one to make vegan by simply skipping the cheese. It’s a bit like a structured ratatouille!

Lentil salad with miso yoghurt dressing

Lentil salad with miso yoghurt dressing

Kat Bright
Recipes, Soups and salads

This was inspired by a jar of Brindisa Monjardin organic lentils. The lentils looked so pretty that I wanted them to be the star of the salad. Do use whatever lentils are your favourite - although if you do find the Brindisa brand then I urge you to give them a go. This salad takes minutes to make and can be enjoyed on its own or alongside some grilled salmon or chicken.

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