Bright ideas for easy meals and express recipes

It's time to eat clean, eat green

Go green with these super-healthy, wholly delicious ideas and recipes

ONE

A fresh juice provides an invigorating start to the day. Ensure sugar and GI levels stay low by focusing on green vegetables (think kale, broccoli, spinach and celery) and adding a small amount of fruit, such as an apple, for sweetness.

TWO

It might comprise just three ingredients, but a plate of dense, nutty, fibrous brown bread topped with (super food) grilled asparagus and a perfectly poached, protein-packed egg delivers serious nutritional benefits.

THREE

When there’s an antioxidant-rich avocado at home, you’re halfway to a nutritious speedy meal. Drape with smoked salmon, mash and spread on toast or top with sesame seeds, torn basil and a drizzle of olive oil and enjoy as is.

FOUR

A piece of baked, grilled or roasted white fish is a fantastic lean, low-fat meal base that’s high in vitamins and minerals. Sometimes the simple things are best; serve with steamed Jersey Royals and asparagus scattered with lemon zest.


SPICED SPINACH FALAFEL AND AVOCADO HUMMUS WRAPS

Serves 2
Prepare 15 minutes
Cook 15 minutes

  • 1 lemon
  • 1 avocado, roughly chopped
  • 2 tbsp natural yogurt
  • 2 tsp tahini
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 x 400g cans SpinneysFood Chick Peas, drained
  • 100g SpinneysFood Baby Spinach
  • 1½ tbsp SpinneysFood Fine Cumin
  • ½ tsp chilli flakes
  • 1 bunch coriander, leaves and stalks separated
  • 2 SpinneysFood Wholewheat Wraps
  • mixed salad leaves, to serve (optional)
  1. For the hummus, finely grate the zest of the lemon and set aside. Cut the lemon into wedges and squeeze half the juice into a food processor.
  2. Add the avocado, yogurt, tahini, 1 tbsp olive oil, one-quarter of the garlic and half the chick peas. Blitz until smooth and creamy. Season the hummus, transfer to a small bowl and set aside until needed.
  3. Wash the food processor. Tip in the remaining chick peas and garlic, the lemon zest, spinach, cumin, chilli flakes, half the coriander leaves and all the stalks. Blitz to a coarse paste and shape into 8 equal-sized patties.
  4. Set a frying pan with the remaining oil over a medium-high heat. Cook the patties for 5-7 minutes on each side, or until crisp and golden.
  5. Divide the falafel and hummus between the wraps and garnish with the remaining coriander. Serve with mixed salad leaves, if you like, and the remaining lemon wedges.

GREEN SMOOTHIE BOWLS

Serves 2
Prepare 10 minutes
Cook No cook

  • 40g SpinneysFood Baby Spinach
  • 2 tbsp rolled oats
  • 60ml unsweetened almond milk
  • 100g strawberries, hulled and chopped
  • 1 large banana, sliced into 1cm rounds
  • 40g mixed nuts and seeds, chopped
  1. Put the spinach, oats, almond milk, strawberries and all but 12 banana slices in a blender. Blitz until smooth.
  2. Pour into two bowls, top with the remaining banana and sprinkle with the nuts and seeds.

CRAB, CHILLI, LEMON AND ASPARAGUS WHOLEWHEAT SPAGHETTI

Serves 2
Prepare 10 minutes
Cook 10 minutes

  • 1 lemon
  • 3 tbsp olive oil
  • 250g asparagus, trimmed
  • 180g wholewheat spaghetti
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 150g white crab meat
  • 1 bunch coriander, leaves picked and finely chopped
  1. Finely grate the zest of the lemon and set aside. Cut the lemon into wedges and squeeze half the juice into a bowl. Add 2 tbsp olive oil and whisk to combine. Set aside.
  2. Chop the trimmed asparagus into 4cm lengths, keeping the tips and stalks separate.
  3. Cook the spaghetti according to pack instructions. After 4 minutes, set a large frying pan with the remaining olive oil over a medium-high heat. Cook the asparagus tips for 4 minutes, until just tender. Remove from the pan and set aside.
  4. Add the asparagus stalks, garlic and chilli to the pan and cook for 1 minute.
  5. Drain the spaghetti, reserving a little of the cooking water. Add the pasta to the pan, toss to combine, then pour in the lemon oil. Stir through the crab, lemon zest and coriander. Loosen with a splash of pasta water, if needed.
  6. Divide the spaghetti between two warm plates. Top with the asparagus tips and serve with the remaining lemon wedges.