healthy diet plan

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

Spicy roast chickpeas

can chickpeas,drained

tsp rapeseed oil

tsp smoked paprika

tsp cumin

tsp coriander

Heat oven to 180C/160C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure

Indian chickpeas with poached eggs

tbsp rapeseed oil

garlic cloves,chopped

yellow pepper,deseeded and diced

tsp cumin,plus a little extra to serve (optional)

coriander

turmeric

⅓ pack coriander,chopped

can chickpeas

½ tsp reduced-salt bouillon powder(we used Marigold)

eggs

Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.

Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.

Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

This healthy, easy chicken thigh one-pot needs just 10 minutes prep and saves on washing up, too. Lime, garlic, paprika and thyme add plenty of flavour

Roast chicken traybake

red onions (320 grams),

red pepper

potatoes

chicken thighs

lime

garlic cloves

thyme leaves

vegetable bouillon powder

long stem broccoli

Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don&rsquo;t dry out as it roasts for 40 mins.

As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.

Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.

Breakfast egg wraps

pack closed cup mushrooms

cherry tomatoes

parsley

tbsp porridge oats (40 grams)

mustard powder

Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.

Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our <a href="https://www.bbcgoodfood.com/howto/guide/good-foods-healthy-diet-plan-summer-2020">Healthy Diet Plan</a>, save the rest for the following day.

Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings – save half for another day if you're following our Healthy Diet Plan

Sweetcorn fritters with eggs & black bean salsa

red onion (85 grams), finely chopped

wholemeal self-raising flour

tsp baking powder

can sweetcorn

tomatoes (320 grams), chopped

black beans

Heat the oven to 200C/180C fan/gas 6 and line a large baking tray with baking parchment.

Heat the oil in a small pan and fry the onion and pepper for 5 mins until softened. Meanwhile, mix the flour, spices and baking powder in a bowl. Add the onions, pepper, corn and 2 of the eggs, then mix together well.

Spoon eight mounds of the mixture onto the baking tray, well spaced apart, then flatten slightly with the back of the spoon. Bake for 20 mins until set and golden.

Meanwhile, mix together the salsa ingredients and poach 2 of the remaining eggs to your liking. If you&#39;re following our <a href="https://www.bbcgoodfood.com/howto/guide/good-foods-healthy-diet-plan-summer-2019">Healthy Diet Plan</a>, serve four fritters on the day you make them, topped with half the salsa and the poached eggs. Chill the remaining fritters for another day. Reheat them in a pan or microwave and serve with 2 more poached eggs and the remaining salsa.

This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta – ideal to aid muscle recovery after exercise

Chunky Bolognese soup with penne

onions, finely chopped

carrots,

celery sticks, finely diced

garlic cloves, finely chopped

pack 5% fat steak mince

carton passata

thyme

wholemeal penne

finely grated parmesan, plus extra to serve

Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.

Add the meat and stir well so it breaks down as it cooks. Once it’s turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.

Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.

If you're following our <a href="https://www.bbcgoodfood.com/howto/guide/good-foods-healthy-diet-plan-january-2019">Healthy Diet Plan</a>, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it’s thickened.

Comfort food at its healthiest! This protein-rich dinner is perfect after a workout, and provides an impressive 4 of your 5-a-day along with vitamin C and iron

Cheesy seafood bake

medium potatoes (about 3), thinly sliced

tbsp milk

mature cheddar

onion (160 grams), finely chopped

tsp balsamic vinegar

can chopped tomatoes

pack basil

garlic

pack skinless cod loins

frozen small Atlantic cooked prawns

broccoli florets

Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don&rsquo;t worry if the potatoes break up a little.

Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.

Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it&rsquo;s grilling, steam or boil the broccoli to serve with the bake.

This healthy oven-baked frittata with a crunchy side salad is rich in calcium, fibre, vitamin c and makes up 3 of your 5-a-day

Feta frittatas with carrot & celery salad

leek

baby spinach

dill

tbsp natural bio-yogurt

feta

tsp tahini

celery

carrots

red onion

romaine lettuces leaves, torn into pieces

black Kalamata olive, rinsed and halved

Heat oven to 220C/200C fan/gas 7 with a muffin tin inside. Heat the oil in a frying pan and fry the leek for about 4 mins, stirring regularly, over a medium-high heat to soften it. Stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.

Beat the eggs, dill, yogurt and feta together in a jug with black pepper and the garlic. Add the leeks and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.

Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives. Pile onto plates, carefully remove the paper cases from the frittatas and serve.

Stuff chicken breasts with a creamy garlic and Parmesan filling for a special, yet super-healthy, dinner that provides folate, iron and two of your 5-a-day

Herb & ricotta chicken with mushroom rice

½ tsp rapeseed oil

leeks

closed cup mushrooms, roughly sliced

brown basmati rice

ricotta

basil

chicken breast

Heat 1 tsp oil in a large pan, then add the leeks and stir-fry until softened and charred around the edges. Tip in the mushrooms and cook until softened.

Stir in the rice and thyme sprigs with the bouillon powder, then pour in 700ml boiling water. Cover and leave to simmer for 30 mins.

While the rice is cooking, mix the ricotta with the basil, garlic&nbsp;and parmesan. Cut a slash in the top of each chicken breast, then slightly open out and spoon on the ricotta mix. Heat the remaining 1&frac12;&nbsp;tsp oil in a small frying pan, then add the chicken, ricotta-side up. Cover with a lid and cook over a low heat for 10 mins. Once cooked, turn off the heat and leave while you wait for the rice to finish cooking.

Pour any juices from the chicken into the rice, then cook for 5 mins more to get rid of any excess moisture. Stir the parsley through the rice, remove the thyme sprigs and spoon onto two plates, top with the chicken, and scatter over the basil and more parsley leaves.

These meal prep grain bowls use one base and two deliciously different toppings. Choose from avocado, olives and rocket or chickpeas, beetroot and orange

Bulgur & quinoa lunch bowls

onion

bulgur and quinoa (this comes ready mixed)

avocado

tomatoes

Kalamata olives

tsp extra virgin olive oil

tsp cider vinegar

rocket

chickpeas

cooked beetroot

mint

cumin seeds

cinnamon

orange

tbsp toasted pine nuts

Tip the onion and bulgur mix into a pan, pour over 600ml water and stir in the thyme and bouillon. Cook, covered, over a low heat for 15 mins, then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the bulgur between four bowls or plastic containers.

For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the bulgur and top with the rocket.

For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of bulghur, scatter with the pine nuts and sprinkle with extra cinnamon. Chill in the fridge until needed.

Tuck into this Portuguese-inspired dish with mussels and prawns. It's healthy, low in calories, and provides three of your 5-a-day, along with iron, folate, vitamin C and fibre

Hake & seafood cataplana

tbsp cold-pressed rapeseed oil

salad potatoes

tomatoes, chopped (150 grams)

tbsp cider vinegar (optional)

hake

pack ready-cooked mussels (not in shells)

peeled prawns

Heat the oil in a wide non-stick pan with a tight-fitting lid. Fry the onions and potatoes for about 5 mins, or until starting to soften. Add the peppers, courgettes, tomatoes and garlic, then stir in the vinegar, if using, the bouillon and 200ml water. Bring to a simmer, cover and cook for 25 mins, or until the peppers and courgettes are very tender (if your pan doesn’t have a tight-fitting lid, wet a sheet of baking parchment and place over the stew before covering – this helps keep in the juices).

Add the hake fillets, mussels and prawns, then cover and cook for 5 mins more, or until the fish flakes easily when tested with a fork. Scatter over the parsley and serve.

Cook this lightly spiced vegan dhal long and slow to a naturally rich, creamy consistency. It freezes well so you could make a double batch and freeze one

Urad dhal

urad dal (also known

garlic cloves, crushed

tbsp ginger

tbsp coriander

tsp mild chilli powder

tomato purée

tsp garam masala

coconut yogurt

coriander, roughly chopped

lime wedges

Wash the dhal in at least three changes of cold water until the water runs clear. Put the rinsed dhal in a large bowl with plenty of cold water, cover and leave to soak at room temperature for 12-24 hrs.

Drain and rinse the dhal, then tip into a large saucepan. Cover with 2 litres of cold water and bring to the boil, skimming any foam from the top. Turn down the heat, half-cover and gently simmer for 2½-3 hrs. If the water level starts to drop below the top of the dhal, add a splash more boiling water. Once cooked, the dhal should be completely soft and start breaking down into the liquid. If the liquid is still thin, simmer for an extra few mins and mash the dhal lightly to help thicken.

Heat the oil in a small frying pan. Add the garlic and ginger and fry gently for 1-2 mins to soften but not brown. Add the ground coriander, chilli powder, turmeric and tomato purée with a large splash of water. Cook for 1-2 mins, then scrape into the pan of dhal and gently heat through.

Add extra water if needed to make the dhal looser and creamy. Sprinkle over the garam masala and remove from the heat. Serve in bowls with rice topped with a swirl of coconut yogurt, a scattering of coriander and some lime wedges on the side for squeezing over.

Enjoy these full-flavoured spicy veggie pies with peanut butter mash. Loaded with protein and carbs, they're an ideal post-exercise dinner choice

Spicy veggie pies with peanut butter mash

onion (185 grams), roughly chopped

ginger,

tsp turmeric

coriander and cumin

rapeseed oil

plum tomatoes

celery grams),

aubergine (320 grams), diced

sweet potato,

bay leaf

red chilli, deseeded and sliced

black-eyed beans, undrained

potatoes,

chunky peanut butter

lime juice

tbsp unsweetened fortified almond or oat milk

coriander, finely chopped

Put the onion, garlic, ginger and spices in a bowl and blitz with a hand blender to a smooth paste. Heat the oil in a large non-stick frying pan, add the spice paste, cover and cook over a low heat for 5 mins, stirring. Tip in the tomatoes, plus a can of water, then add the celery, aubergine, sweet potato, tomato purée, bouillon powder, bay leaf, chilli and beans, along with the water in the can. Cover and simmer for 30 mins, stirring every now and then. If it looks dry, add a drop more water.

Meanwhile, heat the oven to 220C/200C fan/gas 7. Boil the potatoes for about 15 mins, then drain well and mash with the peanut butter, lime juice, almond milk and coriander. Spoon the filling into two pie dishes (ours were 24cm x 17cm), then dot the mash over the top and spread to cover. Bake one pie for 15 mins to serve straightaway. If you're following the Healthy Diet plan chill the remaining pie to eat another day. Will keep chilled for up to three days. To reheat, bake at 190C/170C fan/gas 5 for 30-40 mins or until piping hot.

Make a delicious yogurt bowl for breakfast, with a secret layer of creamy cholesterol-busting oats cooked in soya milk to make it more substantial

Orange & dark chocolate yogurt bowls

porridge oats

unsweetened fortified soya milk

pots bio yogurt or soya yogurt

oranges,

pecans

grated dark chocolate

Tip the oats into a pan and pour in the soya milk. Stir over a medium heat for 5-8 mins until the oats are cooked and the mixture thickens slightly. Pour into two bowls and allow to cool for a few minutes to thicken further.

Smooth the yogurt over the top to completely cover the porridge, then top with the oranges, nuts, chocolate and cinnamon.

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Top 37 healthy diet plan recipes from across the web

The most viewed healthy diet plan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spicy roast chickpeas

Indian chickpeas with poached eggs

Roast chicken traybake

Breakfast egg wraps

Sweetcorn fritters with eggs & blac...

Chunky Bolognese soup with penne

Cheesy seafood bake

Feta frittatas with carrot & celery...

Herb & ricotta chicken with mushroo...

Bulgur & quinoa lunch bowls

Hake & seafood cataplana

Urad dhal

Spicy veggie pies with peanut butte...

Orange & dark chocolate yogurt bowl...

Vegan jambalaya

Moroccan harira

Creamy spinach & mushroom penne

Feta & clementine lunch bowl

Tarragon roast chicken with summer ...

Prawn & harissa spaghetti

Miso noodles with fried eggs

Pasta arrabbiata with aubergine

Spicy chickpea stew

Potato frittata with pepper salsa

Halloumi pasta

Carrot & lentil soup with feta

Butter bean curry

Curried satay noodles

One-pot five-spice rice

Pesto spinach penne

Butter bean curry wraps

Almond crêpes with avocado & nectar...

Miso beansprout rolls

Giant couscous salad with charred v...

Vegan spinach & cherry tomato quich...

Lentil ragu with courgetti

Poached eggs with broccoli, tomatoe...

Top 37 healthy diet plan recipes from across the web

The most viewed healthy diet plan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy roast chickpeas

Indian chickpeas with poached eggs

Roast chicken traybake

Breakfast egg wraps

Sweetcorn fritters with eggs & blac...

Chunky Bolognese soup with penne

Cheesy seafood bake

Feta frittatas with carrot & celery...

Herb & ricotta chicken with mushroo...

Bulgur & quinoa lunch bowls

Hake & seafood cataplana

Urad dhal

Spicy veggie pies with peanut butte...

Orange & dark chocolate yogurt bowl...

Vegan jambalaya

Moroccan harira

Creamy spinach & mushroom penne

Feta & clementine lunch bowl

Tarragon roast chicken with summer ...

Prawn & harissa spaghetti

Miso noodles with fried eggs

Pasta arrabbiata with aubergine

Spicy chickpea stew

Potato frittata with pepper salsa

Halloumi pasta

Carrot & lentil soup with feta

Butter bean curry

Curried satay noodles

One-pot five-spice rice

Pesto spinach penne

Butter bean curry wraps

Almond crêpes with avocado & nectar...

Miso beansprout rolls

Giant couscous salad with charred v...

Vegan spinach & cherry tomato quich...

Lentil ragu with courgetti

Poached eggs with broccoli, tomatoe...

The most viewed healthy diet plan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine