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.

1 bag uncooked penne or medium tube pasta
1 medium onion, chopped
1 tbsp olive oil
3 cloves garlic, minced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1/4 cup sliced black olives
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese
splash lemon juice

Cook pasta according to package directions.

In a large skillet, saute onion in oil for a minute or two. Add garlic and continue to saute. Add bell peppers and continue for 2-3 minutes, or until lightly cooked. Add olives, oregano, basil, salt, cayenne and water. Bring to a boil. Add cooked pasta and lemon juice. Remove from heat and add feta.

Editor’s Note:

This is excellent with whole grain pasta to really help keep things healthy. Some like it a little spicier than this.

1/2 cup lime juice
1/4 cup olive oil
2 tbsps honey
1/4 tsp thyme
1/4 tsp rosemary
1 clove garlic, crushed
4 boneless, skinless chicken breasts

In a medium bowl whisk together lime juice, oil, honey, thyme, rosemary and garlic. Marinate chicken breasts in lime mixture for 1 to 2 hours. Preheat oven to 350 degrees F.

Place in a baking dish and bake in the preheated oven for about 45 minutes. Baste once or twice in the first half of cooking time.

2 tbsp butter, melted
1 tbsp olive oil
3 tablespoons Dijon mustard
1 tablespoon honey
2 tsp lemon juice
1/4 cup dry bread crumbs
1/4 cup finely chopped walnuts
basil to taste
oregano to taste
1 clove garlic, minced
1 lb salmon filet, cut into individual servings
salt and pepper to taste
Brush salmon filet with the lemon juice, butter, honey and mustard. Marinate salmon for 30 minutes. Preheat oven to 400 degrees F.

Combine bread crumbs, walnuts, oregano, basil and garlic in a bowl. Sprinkle filets with this mixture and place on cooking tray. Bake 12-15 minutes or until salmon flakes easily with a fork. Season with salt and pepper.

Editor’s Note:

Other kinds of nuts work well too, and some prefer them more ground up than chopped. You can cut the butter out if you like too.