Our recipes are specially created to be healthy, nutritious and family friendly. Tuck in!
All in Recipes
Smoothies are often requested by our clients when we design personalised meal plans. In spring and summer they are a great breakfast option if put together properly and hit your micro and macro nutrients needs. This smoothie will give you very adequate protein for breakfast and also contains your first portion of veggie for the day! A double win. Who can resist the pineapple coconut combo?
We love the lebanese salad tabbouleh and here we have paired it with quinoa and halloumi to ensure more protein. The added protein will help to keep you fuller for longer and keep those blood sugars stable.
This plant-based bean and avocado salad is one you will adopt and make over and over again. Perfect as a lunch prepped ahead for a couple of days, where you can add a different source of extra protein (boiled egg, feta cheese, leftover roast chicken, poached salmon). It is also a fab salad to make to work alongside those summer BBQs we are all looking forward to!
Bonus, it’s super quick and made from everyday affordable ingredients!
The beauty of this lentil salad is its versatility! Some elements (lentils and salmon) can be added warm, and all can be made ahead or already in the fridge and cupboard so you can assemble this beautiful salad at the last minute. It makes a perfect starter for 4 or a balanced lunch for 2. The lentils and salmon provide a good source of protein and healthy fats to keep you full for longer. This can be made with any type of lentil - but I think those beluga lentils are perfect and sturdy for this salad. Second favourite to use are Puy lentils.
Who else loves a pretty smoothie? We love a colourful smoothie but especially when mornings get brighter and warmer. This berry smoothie is very simple and versatile and makes a prefect pre or post-workout fuel. It can be dairy-free, made from fresh or frozen berries, and even turned into healthy ice cream. What's not to love?
A salad with halloumi is always a winner for us. Easy to put together and can be enjoyed on its own or added to a lunchbox and taken to work.
Omelettes or frittatas are your friends! They can be breakfast, brunch, lunch and can be eaten hot or cold! Eggs are a great natural, simple, complete and affordable source of protein teamed up with any seasonal vegetable you may have to hand. An omelette takes 5 minutes to make for a quick lunch at home. Made ahead, they are ideal cold in a wrap with extra salad leaves.
It’s no secret that we love salads here at The Health Boost. A good dressing though is essential as it can make or break a salad. Here we have our favourite 6 salad dressings. If you are looking for a salad to go with those dressings we have lots under our Soups and Salad section. Or else head to our Instagram account - The Health Boost - where we post our lunch salads daily.
This almond butter salad dressing is so good you almost don’t need to pair it with a salad. We could happily devour from the spoon! However if you do want it go with a salad make a salad with robust leaves such as kale and then it’s a match made in heaven.
This dressing is inspired from the flavours of Asia. Pairs perfectly with thinly sliced cucumber for an accompaniment to a table of salads and grilled meats and fish.
This salad dressing is a classic and a favourite from the French member of our team. You can add as much or as little garlic as you like depending on who you want to scare away. You can choose whichever herbs you have to hand.
A delicious spicy harissa paste salad dressing that’s mellowed with the addition of creamy Greek yoghurt. We use the Belazu rose harissa paste which we have found is very popular with our families.
A lovely nutty salad dressing that’s lifted with the tang of the Dijon mustard. Pairs perfectly with a robust grain salad or roasted vegetables. If left to sit it might thicken up, so just loosen again with a splash of water.
A lovely warm salad that will take you through from Autumn to Spring. I used a jar of Brindisa chickpeas but these can be substituted with tinned to keep the cost down. I have used raw beetroot that I have grated. However you could use a pouch of ready steamed beetroot that is now available from supermarkets.
A dahl is a super quick and easy vegetarian one pot that warms you from the inside out. The addition of chickpeas helps to increase the protein content, even if it’s not entirely traditional. If you have a well stocked store cupboard this makes a great meal when the fridge is empty and the prospect of a trip to the supermarket doesn’t appeal. If you need help stocking your store cupboard download our handy shopping list from the Resource section.
Winter may not seem the time you fancy a smoothie, but they are so handy for packing so much goodness.
When I set out to create a new smoothie recipe, I was aiming for at least one vegetable, high fibre content, high in vitamin C, a good morning boost, a light textured and a pretty colour! Oh and why not include that daily dose of flaxseed (really helps with the hot flushes). I think I managed to tick all the boxes and it’s delicious! Give it a try and let me know!
We love cooking with lentils - super cheap, high in protein and can be used in so many ways depending on the type of lentil you choose. In this dish we have used green lentils, which hold their shape and are perfect for spiced dishes. We always soak our lentils before using, this helps to remove the phytochemicals which can prevent absorption of minerals such as zinc and magnesium.
Good habits start with breakfast. Making ahead is one of the best advice we can give. Those overnight flaxseed and chia breakfast pots take 10 minutes to prepare the day before and keep in the fridge for 2-3 days. Ideal to make on a Sunday afternoon and that’s Monday and Tuesday’s breakfast sorted. They are balanced, high in protein to keep you full until lunchtime and just delicious.
Although we are not vegetarians we often eat vegetarian meals especially as we get a bit older. A vegetarian meal with puy lentils and mushroom is perfect for a midweek meal or meat free Monday meal. The mushrooms and miso paste hit the unami spot perfectly in this recipe. For a more substantial meal you could serve with some wild or brown rice - but it’s hearty enough without.
