If you’re anything like me, you have to give this recipe a chance.
I used to be the kind of guy that would scoff at the notion of couscous, but what is admittedly a rather dull-tasting ingredient can be combined with other ingredients to make a delicious meal.
I implore anyone who is unfamiliar with Greek cuisine to try this recipe. While I’m not going to say that it’s authentic Greek (after all, I’ve never even been to Greece), it does provide a nice little introduction to Mediterranean eating. And as always, it’s good for you and easy to make.
Continue reading Greek Chicken With Vegetable Couscous and Tzatziki
If you associate salads with a lack of flavour, this recipe will knock you for six. In reality, it is about as far removed from a salad as a meal can be while still being called a salad. I’m no salad fan but this is one of my lunchtime staples – that’s the greatest endorsement I can give it.
Jamie Oliver provided the original inspiration for this recipe, but I have taken his creation and drastically simplified it. What’s left is a meal with a depth of flavour that defies its simplicity.
Continue reading Chicken Tikka, Lentil, and Spinach Salad
Poached eggs, in my opinion, are at the pinnacle of egg gastronomy. They represent that perfect culinary mix of healthy (exceptionally healthy in fact) and tasty. They can help you to lose weight too. But that’s not all – they’re also really easy to make, despite what you may think.
While there’s something about poaching an egg that puts the fear of God into many people, in reality there is a very simple process you can follow to nail poached eggs every time. I’m going to share that process with you below.
Continue reading How to Poach Eggs Perfectly (Every Time)
Many people view herbs as more trouble than they’re worth, but they’re missing out on a world of flavour. While dried herbs are okay (and certainly better than nothing), you cannot beat fresh herbs.
With that in mind, in this brief article I want to reveal the easiest way to chop fresh herbs. I hope that by doing so, you are encouraged to incorporate them into your cooking more often.
Continue reading How to Chop Fresh Herbs
This quick and easy meal is a regular at lunchtime for me, but with one simple addition it is versatile enough to enjoy for dinner too.
Speaking of versatile, although I have included my preferred list of vegetables below, you can chuck practically anything (within reason) in this and still produce a delicious meal. While the ingredients list may look imposing, don’t worry – it is really easy to make.
Continue reading Simple, Healthy, and Tasty Chicken Stir-Fry
I know of only a few meals that are easy to make, truly healthy, and absolutely delicious. That’s why I tend to make my sausage and lentil one-pot casserole once or twice per week without fail – it has all three bases covered. I have to stop myself from eating it more often so that I don’t grow bored of it.
Continue reading Sausage and Lentil One-Pot Casserole
I’ll soon be featuring my favourite recipes on Healthy Enough. Each one will be damned good for you without any compromises on flavour. No bland Weight Watchers crap – I’m talking about easy-to-make food that tastes great and makes your body happy. I can say this with confidence, as each meal I feature will be one I eat on a regular basis.
But before I get started with the recipes, I want to run a few things by you in this article – my principles for cooking, if you will. My reasons for doing so are twofold:
- To give you the freedom to cook as you please (not necessarily as my recipes dictate).
- To persuade you that cooking can actually be enjoyable if you’re not currently a fan (or think you don’t have the ability to cook).
If you’re already on board with the notion that cooking is fun, read on so you know how to tackle the upcoming recipes here on Healthy Enough. On the other hand, if you’re skeptical about the idea of cooking for yourself, it’s about time you learned just how much fun and rewarding it can be.
Continue reading The Healthy Enough Guide to Cooking