Quick and Easy Healthy Recipes

Do you wish you had a little bit more time in the evenings after work?

There is no doubt that little tweaks in our daily cooking routine can go along way and help you make the most of your day, so that we can spend more time doing the things we care about and with the people we love.

Chicken and Seafood Paella 

Spanish Paella - Easy and Healthy Recipes

Serves 2 | Prep Time 10 Minutes | Cooking Time 50 Minutes | Difficulty Easy

- 1/4 teaspoon saffron threads

- 1 tablespoon olive oil

- 200g chicken breast, cut into bite-sized pieces

- 250g seafood mix or prawns

- shells mixed with 300ml water

- salt and pepper, to taste

- 1 onion, diced

- 1 garlic clove, crushed

- 2 teaspoons sweet paprika

- reduced-salt vegetable stock

- 120g brown rice

- 1/2 medium red pepper, seeds removed and sliced

- 150g tinned crushed tomatoes

- 45g frozen peas

- 2 teaspoons chopped fresh parsle

- lemon wedges, to serve

Place the saffron threads in a small bowl with 2 teaspoons of boiling water and set aside.

Heat half the oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 5-6 minutes or until browned. Transfer to a heatproof bowl and set aside to rest. Season with salt and pepper if desired.

Meanwhile remove the shells from the prawns and place into 300ml of boiling water for 15mins, then remove from the heat and drain. Use the juice from the shells as your stock. You can at this point mix in a stock cube and the saffron threads. 

Heat the remaining oil in the pan. Add the onion, cook for 3-4 minutes. Add the garlic and paprika, stir for 3 minutes. Then add in the crushed tomatoes for 5 mins. 

Add the rice and red pepper. Return the chicken to the pan. Add the stock and reduce the heat and leave until the liquid has evaporated.

Add peas, the prawns/seafood mix and simmer for 5-8 minutes. Until the prawns or seafood is cooked. If the rice is not ready add 60ml hot water at a time until the rice is cooked. Stir through the parsley or rosemary. 

Serve with lemon wedges on the side.

Sweet Potato, Spinach and Red Onion Frittata

Healthy Meal Ideas - Sweet Potato, Spinach and Red Onion Frittata

Serves 4 | Prep Time 10 Minutes | Cooking Time 30 Minutes | Difficulty Easy

- 1 sweet Potato, peeled and sliced into 1cm rounds

- 3 cups of Baby Spinach 

- 1/2 table spoons olive oil for frying

- 1 red Onion, sliced

- 2 garlic Cloves, finely chopped

- 1/2 teaspoon ground turmeric

- 6 eggs

- salt and black pepper to season

- side salad and some nice crispy brown bread, to serve

Put the sweet potato slices in a saucepan and cover with water. Bring to boil over medium heat, then reduce the heat and leave to simmer for 7-8 minutes, or until soft all the way through. Drain in cold water and put in a bowl. 

Heat the olive oil in a wide ovenproof frying pan/skillet over low heat, add the onion, garlic and turmeric. Once softened, gently fold in the onions with the sweet potato and add in the spinach leaves to the mixture. 

Add a little olive oil to the same pan, whisk together the eggs with a pinch of salt and pepper. In three layers, first pour in a small base of egg mixture, then the sweet potatoes mixture and the last layer of remaining egg mixture on top. Leave to cook for 2 minutes and turn on your grill to preheat. 

Put the pan in the over for 5 minutes until nicely brown off. You can also push the top with a knife and if you see runny egg it needs more time.

Leave to cool for 5 minutes. Serve with a side salad and some crispy bread if you fancy.  

Tuscan Bean and Chicken Soup

Serves 4 | Prep Time 15 Minutes | Cooking Time 40 Minutes | Difficulty Easy

- 1 tablespoon olive oil

- 1 small onion, finely chopped

- 2 medium carrots, chopped

- 4 celery stalks, chopped

- 2 garlic cloves, crushed

- 1/2 teaspoon chopped fresh thyme or dried

- 1/2 teaspoon chopped fresh rosemary or dried

- 1 bay leaf

- 400g chicken breast, cut into bite-sized pieces

- 3 cups (750ml) reduced-salt vegetable stock

- 480g pumpkin or sweet potatoes or swede

- 300g tinned crushed tomatoes

- 3 large handfuls kale, chopped

- 300g tinned cannellini beans, drained and rinsed

- salt and pepper, to taste

- 80 g parmesan cheese, grated

Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 8-10 minutes, stir frequently.

Add the garlic, thyme, rosemary and bay leaf and cook for 1 minute. Add the chicken and cook for 5 minutes or until lightly browned.

Stir in the stock, pumpkin, tomatoes and kale. Bring to the boil over high heat then reduce heat to low and simmer for 10 minutes.

Add the cannellini beans and simmer for a further 10-15 minutes. Season with salt and pepper.

To serve, ladle the soup into plates and sprinkle over the grated Parmesan and some toasted bread.

Salmon Pesto Pasta

Salmon Pesto Pasta

Serves 2 | Prep Time 15 Minutes | Cooking Time 20 Minutes | Difficulty Easy to Medium

- 160g wholemeal pasta

- oil of your choice

- 170g salmon fillet

- 1/4 small onion, diced

- 1 medium courgette, chopped

- 6 asparagus or other green veg of your choice (optional)

- 8 cherry tomatoes, halved

- 1 large handful of rocket leaves

- salt and pepper, to taste


2 Large handfuls fresh basil leaves

1 garlic clove, crushed

20 g pine nuts

40 g parmesan or pecorino cheese

1 tablespoon olive oil 

Salt and pepper, to taste

Prepare the pesto first. I like and find it better to do it in a pestle and mortar but in a food processor is just as good.

Add the fresh basil leaves, garlic, pine nuts, parmesan cheese, salt, and pepper, 4 tablespoons of water to the bowl of your food processor. Pulse 5 times until a coarse mixture forms. Remover and slowly mix in the olive oil.

Place the salmon fillets in a baking tray in a pre-heated oven at 175 c for 10-15 minutes. No oil needed. When this is cooked use a fork to break up the salmon a little bit.

Fill up a large saucepan with water and a pinch of salt, bring to the and add the pasta. Cook until al dente. Drain and set aside.

Meanwhile, add the oil to a frying pan, add the onion and cook for 3 minutes. Add the courgette, asparagus, and tomato and cook for 5 minutes. Add the rocket at the end so that it wilts up a little.

To serve, place the pesto sa

Spanish Tortilla


Serves 2 | Prep Time 15 Minutes | Cooking Time 30 Minutes | Difficulty Easy


- 3 tbsp olive oil

- 1 onion, thinly sliced

- ½ red pepper, seeds removed, finely chopped

- 225g/8oz peeled potatoes, cut into 1cm/½in thin slices

- 4 large free-range eggs

- 1 tbsp finely chopped parsley

- salt and freshly ground black pepper

- cherry tomatoes or tomatoes on the vine

- large handful of spinach leaves

- chorizo/sundried tomatoes.olives/mushrooms (Optional)


Heat 2 tablespoons of the oil in a small heavy-based frying pan, on medium heat. Fry the potatoes for 10 mins with salt and pepper. Add the onion and peppers and fry for 5 minutes. 

Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.

Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the potato mixture. Sprinkle over some parsley. Continue to cook for 5 minutes on a medium heat until the sides and top have just set and the base is lightly golden-brown.
When the middle is set, you will know by putting a knife in the mixture and if the egg is runny then it needs a little more time, carefully slide onto a plate. Put the pan on top of the tortilla and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through.
Slide onto a plate to serve with the spinach leaves and the cherry tomatoes.

Chocolate Chilli

Serves 4 | Prep Time 10 Minutes | Cooking Time 30 Minutes | Difficulty Easy

- 400g can chopped tomatoes

- 1 onion, chopped

- 1 red pepper, deseeded and sliced

- 1 stick of celery, roughly chopped

- 4 tbsp frozen or canned sweetcorn

- 2 tsp each cocoa powder or red wine can be used and mild chilli powder

- 1 tsp each soft brown sugar and smoked paprika

- 1/2 tsp ground cinnamon

- 400g can red kidney beans and 400g can cannellini beans drained and rinsed

- 1 spring onion, roughly chopped

- Small handful of fresh coriander, roughly torn

- Juice of 1 lime

- 1 square of dark chocolate, grated

- Avocado, sliced (optional)


Add the chopped tomatoes and onion to a large saucepan over a medium-high heat. Throw in the red pepper, celery and sweetcorn. Cook for 2-3 minutes.

Spoon in the cocoa, chilli powder, sugar, smoked paprika and cinnamon. Stir through the kidney beans and cannellini beans until combined and cook for 15 minutes, stirring frequently while the chilli bubbles away.

Add in some red wine, it gives it a lovely rich taste. Remove from the heat and scatter over some spring onions, coriander and lime juice. Sprinkle over the dark chocolate and a bit of chopped fresh parsley.


Chilli Prawn & Noodle Ramen

Serves 1 | Prep Time 5 Minutes | Cooking Time 10 Minutes | Difficulty Super Easy

- 1 sachet or pot of red miso paste

- 100g ramen noodles of your choice

- 100g frozen or fresh king prawns

- 1 tbsp finely sliced red chilli

- 1/2 tsp freshly grated ginger

- 1/2 small red pepper, thinly sliced

- a handful of fresh coriander leaves

- 1/2 tsp sesame seeds


Dissolve the red miso paste in a small saucepan with 250ml hot water. Leave the noodles in hot water for 10 minutes or to the packet instructions. Drain and rinse and leave in a bowl.

Add the prawns with the red chilli, ginger and red pepper, and simmer for 1-2 minutes in a frying pan or saucepan until the prawns are cooked.

Ladle into a bowl and serve scattered with a few coriander leaves and sesame seeds.

Where we get our recipe inspiration from?


These are the amazing recipe and lifestyle books that make our lives so much easier and where we have got our recipes from, thank you to these authors and I hope you enjoy!

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