Make Healthy Meals

2 (14 ounce) cans of chickpeas, drained and rinsed
4 ounces baby spinach leaves
1 (14 ounce) can of chopped tomatoes
1 small red chilli, seeded and finely sliced
2 garlic cloves, peeled and crushed
1 red onion, finely sliced
1 teaspoon ground cumin
2 tablespoons olive oil

Heat the oil in a  wok and add the cumin and onions, stir fry for approximately 5 minutes.  Add the garlic and chilli and stir fry a further 2 minutes.  Now add the chickpeas and tomatoes.  Reduce the heat and simmer for approximately 10 to 15 minutes.  Add the spinach 1 minute before removing from heat and stir through.  Serve with rice or noodles.

8 ounces of risotto Arborio rice
5 ounces frozen peas
2 tablespoons olive oil
4 spring onions, finely sliced
12 asparagus tips
5 cups vegetable broth
4 ounces chopped mushrooms
2 tablespoons mascarpone cheese

Heat the oil in a large non-stick pan.  Add the spring onions and sauté lightly for approximately 2 minutes.  Now add the rice and mix well until the rice is fully coated with the oil.  Add the asparagus tips, peas and 1 cup of stock.  Mix well.  Keep stirring over medium heat until almost all the liquid is absorbed, then add an additional cup of stock.  Keep repeating this process until the risotto is tender and cooked through.  You may need a little additional stock.

Add the spinach 1 minute before removing from heat.  Remove from heat and stir in the mascarpone cheese and serve immediately.

* this crumble has a greater amount of fruit and only a small amount of topping.  This is a great way to get that extra sweet fix while keep calories low.

4 plums, stoned and cut into quarters
4 apricots, stoned and cut into quarters
¼ cup brown sugar
½ cup whole oats
¼ cup whole wheat flour
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup unsalted real butter, soft

Preheat oven to 350F.  Place the plums and apricots in a non-stick baking dish (or crumble baking dish).  Pour over 2 tablespoons of water.

In a separate bowl mix the oats, flour, sugar, spices and butter.  Sprinkle this mixture over the fruit.  Now sprinkle a little brown sugar over mixture.  Place in a hot oven and back for approximately 40 minutes or until fruit is tender.

Serve with a side of natural vanilla ice cream, low-fat natural yogurt or on its own!

½ cup unsalted real butter
½ cup caster sugar
1 tablespoon clear honey
1 cup plain flour, sifted
1 teaspoon baking powder
1 pinch of salt
1 cup oatmeal oats
½ cup chopped apricots

Topping:

2 tablespoons chopped dried apricots
1/r cup toasted, chopped almonds

*note: to toast chopped almonds simply place in non-stick pan over high heat for a minute or two, tossing regularly.

Preheat the oven to 325F.  lightly grease a cookie baking sheet.  Place the butter, honey and sugar in a small saucepan and heat over low heat until the butter melts and sugar dissolves.  Remove from heat and set aside.

Place the flour, oats, salt, baking powder, and apricots in a large bowl.  Pour the butter mixture into the bowl and mix well to form the dough.  Divide the dough into small rounds.  Place each round (1/2 inch) on the cookie baking sheet.  Scatter a few apricots and chopped almonds over each cookie, lightly pressing into the dough.

Bake for 15 minutes or until lightly golden.  Cool for approximately 5 minutes and transfer to wire rack to cool completely.