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Healthy recipes for all the family

11 MIN READ • 25th June 2021
Health and Wellbeing by Health and Wellbeing

‘What’s for dinner tonight?’ If you’re a parent, this is no doubt a question you hear on repeat! However, here at H&W, we know how hard it can be to find easy, healthy recipes for family and friends. Here, we’ve gathered the best family recipes that will help you use up your pantry staples or help your kids reach their five-a-day, like this tasty tomato sauce recipe with hidden veggies that’s perfect for the picky eater in your brood.

Healthy breakfast recipes

They say it’s the most important meal of the day, so make sure you get off on the right foot with these family-friendly recipes that are perfect for the morning, using simple ingredients.

Breakfast smoothie

Looking for a healthy kid-friendly recipe? This is an easy, quick one to help you and your family reach your five-a-day.

  • Handful of blueberries
  • 1 banana
  • Handful of raw walnuts
  • 1 tbsp cashew butter
  • 1 tbsp rolled oats
  • 200ml almond milk
  • Crushed ice

Place all of the ingredients into a blender and blend until smooth.

Recipe from Nutribullet

Overnight oats

Prep this easy recipe the night before and wake up to a delicious breakfast.


  • 50g jumbo rolled oats
  • 1 tbsp chia seeds
  • 2 tbsp almond or peanut butter
  • 1 tbsp maple syrup
  • 2 tbsp sultanas
  • 185ml almond milk
  • Pinch of Himalayan salt


  1. In a bowl, mix the oats, chia seeds, nut butter, maple syrup, sultanas, milk and salt together. Cover and refrigerate overnight.
  2. In the morning, stir the oat mixture to combine everything. If it’s runny, simply stir in one additional tablespoon of chia seeds and place the mixture back in the fridge until it has thickened up. If the oat mixture is too thick, add a splash of milk and stir to combine.

Recipe taken from The mymuybueno Cookbook by Justine Murphy.

Easy lunch recipes for family

Whether it’s a tasty weekend meal or a quick midweek bite, these cheap recipes for families are sure to satisfy your taste buds and go further than just a simple salad.

Mediterranean chickpea soup

Soups are perfect for a quick lunch as you can make them days in advance, so if you’re searching for healthy soup recipes, look no further than this delicious meal from Dr Katerina Vasilaki.


  • 600g chickpeas
  • 1 tsp baking soda
  • 3 large onions, chopped
  • 2 tbsp rosemary
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 4 tbsp olive oil
  • Squeeze of fresh lemon juice


  1. Soak the chickpeas overnight, then drain and add the baking soda and mix well (this helps soften the skins and rehydrate them). Leave for a few minutes.
  2. Add the chickpeas to a pan of cold water and bring to the boil, and add the onions. Remove any scum that forms and lower the heat.
  3. Cover and cook for at least one hour, adding more boiling water if needed. In the last 10 minutes, add the rosemary, salt and freshly ground black pepper and stir.
  4. Add the olive oil and fresh lemon juice just before serving.

Smoky halloumi tacos with tomato salsa

For this speedy lunch recipe, you’ll grill halloumi, zap tortillas in the microwave, whip up a fiery chipotle yoghurt and homemade salsa, and let everyone make their own tacos if you’re sharing!


  • 1 lime
  • 1 little gem lettuce
  • 6 white tortilla wraps
  • 125g cherry tomatoes
  • 1 tsp smoked paprika
  • 5g coriander
  • 200g halloumi cheese
  • 80g natural yoghurt
  • 1 Chipotle Paste Sachet (20g)


  1. Preheat the grill to a high heat. Slice the halloumi into 12 slices.
  2. Add the halloumi slices to a baking tray. Drizzle with vegetable oil and sprinkle over the smoked paprika.
  3. Put the tray directly under the grill for 4-5 minutes or until warmed through and softened.
  4. Meanwhile, pick the coriander leaves, discarding the stalks. Chop the cherry tomatoes roughly and chop the coriander leaves and tomatoes together for 30 seconds until combined.
  5. Transfer the chopped tomato and coriander to a bowl. Add the juice of half a lime and season with a pinch of salt and pepper – this is your tomato salsa.
  6. Combine the chipotle paste and natural yoghurt in a small bowl – this is your chipotle yoghurt. Add the tortillas to a plate. Put the plate in the microwave and cook for 1-2 minutes, or until warmed through.
  7. Shred the little gem lettuce and cut the remaining lime into wedges.
  8. Set the warmed tortillas, shredded lettuce, grilled halloumi, tomato salsa and chipotle yoghurt in the centre of the table, ready to share.
  9. Garnish with the lime wedges and let everyone dig in.

Recipe from Gousto.

Healthy dinner recipes

From healthy salmon recipes and a family curry, to healthy chicken recipes and healthy pasta recipes, we’ve got plenty of ideas to keep your brood happy and healthy. In need of more cheap dinner recipes for large families? Try these decadent ideas from ITV’s Dr Ranj and feed your family for under a fiver!

Pesto-topped salmon with rocket

With just six ingredients and ready in under 20 minutes, this omega-3-rich meal is positively enlivened by the Sacla’ Classic Pesto crust, and is one of the best easy dinner recipes for family. The fresh Italian basil in this recipe not only tastes delicious, but also fills the kitchen with the fragrant bouquet of Liguria while the peppery rocket is perfect alongside the nutty Grana Padano and Pecorino Romano cheeses and pine nuts.


  • 2 salmon fillets, skin on
  • ½ jar Sacla’ Classic Basil Pesto
  • 25g fresh white breadcrumbs
  • Small handful Parmesan, grated
  • 6 asparagus stalks
  • Fresh rocket, to serve


  1. Preheat the oven to 200C/400F/Gas 6. 
  2. Arrange the salmon fillets on a non-stick baking tray.
  3. In a small bowl, mix together the breadcrumbs, Parmesan and Sacla’ Basil Pesto.
  4. Press half of the mixture on top of each fillet.
  5. Bake in the middle of the oven for 10-12 minutes, until the fish is cooked through.
  6. Meanwhile, pour boiling water into a pan. Add the asparagus and cook for 1-3 minutes, until bright green and tender.
  7. Serve the salmon on a bed of rocket and asparagus.

Looking for another delicious fish meal? Try our tasty cod tray bake recipe.

Stir fried chicken with lime and coconut

Fancy a chicken stir fry fakeaway tonight? This healthy recipe from The Groovy Food Company couldn’t be easier! Fire up the wok and recreate your favourite meal in the comfort of your own kitchen.


  • 2 free-range boneless chicken breasts
  • 1 large lime, grated zest and juice
  • 150ml coconut milk
  • 1 dessert spoon The Groovy Food Company Organic Virgin Coconut Oil infused with Chilli & Garlic
  • 1 dessert spoon Thai fish sauce
  • 4 heaped tbsp of fresh coriander leaves
  • 4 spring onions, cut into 1-inch (2.5cm) shreds, including the green parts
  • 1 fresh chilli, finely sliced for garnish


  1. Firstly, chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave to marinate for an hour.
  2. When you’re ready to cook the chicken, heat the chilli coconut oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until golden.
  3. Add the coconut milk, fish sauce and half the coriander and spring onions to the chicken. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander, spring onions and chilli sprinkled over.

Butter chicken

Invoke the tastes of your favourite takeaway with this delicious butter chicken meal. This chicken curry recipe takes a little longer to make than others in our guide, but we think it’s worth it for the tasty meal. The chicken is delicately spiced, but it’s mild, so it’s still ideal for a family dinner.


  • 225g butter
  • 1 onion, finely chopped
  • 1 tbsp crushed garlic
  • 1x 400g tin Tarantella Organic Chopped Tomatoes
  • 710ml double cream
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp garam masala
  • 680g skinless, boneless chicken breast, cut into bite-sized chunks
  • 2 tbsp vegetable oil
  • 2 tbsp tandoori masala


  1. Preheat the oven to 190C/375F/Gas 5.
  2. Melt a few tablespoons of butter in a heavy-based pan over a medium heat. Stir in the onion and garlic and cook slowly and gently until the onion caramelises to a dark brown. It should take around 15 minutes.
  3. Meanwhile, melt the remaining butter in a saucepan over a medium-high heat, along with the Tarantella tomatoes, cream, salt, cayenne pepper and garam masala. Bring these ingredients to a simmer, then reduce the heat, cover and simmer gently for a further 30 minutes, stirring occasionally. Stir in the caramelised onions towards the end.
  4. While the sauce is simmering, toss the cubed chicken breast in the vegetable oil until well coated, then season with the tandoori masala and spread evenly onto a baking tray.
  5. Bake the chicken cubes in the oven for about 12-15 minutes. When the chicken is cooked through, add the cooked spiced chicken to the sauce and simmer for five minutes.
  6. Serve the butter chicken curry with plain boiled basmati rice and naan bread.

Want more family chicken recipes? Try Jessie Ware’s marmalade chicken recipe, or how about some healthy homemade chicken nuggets?

Healthy vegetarian recipes

If you’re a lifelong plant-based pioneer, you’ll know that the limits of delicious veggie food go beyond your average pack of lentils or tofu. These family vegetarian recipes celebrate the very best of National Vegetarian Week, including a light strawberry and feta tart and a creamy lemon and dill ‘tuna’ tagliatelle recipe. Tuck into these family dinner recipes this week!

Creamy peanut butter and lentil curry

In want of a veggie curry recipe? This meal will hit the spot.


  • 2 tbsp coconut oil
  • 4 garlic cloves, cut in small pieces
  • Approx. 2.5cm (1 inch) piece of ginger, cut into small pieces
  • 1 cup red lentils or green lentils (as preferred)
  • 2 vegetable stock cubes
  • 1 tin crushed tomatoes (400g)
  • 1 tin coconut milk (400ml)
  • 2 tbsp ManiLife Deep Roast Smooth peanut butter
  • Salt and pepper to taste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp curry powder
  • 1 tsp turmeric


  1. In a large pan, heat the oil and add the garlic, ginger and all the spices together.
  2. Cook for about 4 minutes, until the garlic scents the room.
  3. At this point add the lentils, the tomatoes and the vegetable stock. Mix everything together and let everything simmer for about 20 minutes.
  4. Remember to do this at a low heat for the lentils to get soft and to avoid anything burning.
  5. Once the lentils are cooked, add the coconut milk, ManiLife peanut butter and the salt and pepper to taste.
  6. Stir everything together and let it simmer for another 5-7 minutes.
  7. Serve this soul-warming meal with jasmine rice and naan bread.

Recipe from ManiLife.

Strawberry and feta tart

Impress guests with this tasty veggie meal.


  • 375g sheet puff pastry, defrosted if frozen, at room temperature
  • 200g reduced fat soft cheese
  • 1 tbsp chives, snipped
  • 2 tsp lemon thyme leaves or 1 tsp finely grated lemon zest
  • 125g feta cheese, crumbled
  • 125g strawberries, hulled and sliced
  • Drizzle of balsamic vinegar (optional)
  • Rocket or salad leaves, to serve


  1. Preheat the oven to 200C/400F/Gas 6. Unroll the pastry sheet onto a baking tray, keeping it on the paper from the pack. Score a line 2cm from the edge down each side.
  2. Combine the soft cheese, chives, the thyme or lemon zest and some pepper (the feta will add salt) and spread it over the pastry. Scatter over the feta and strawberries and bake for 25-30 minutes until golden and puffed up.
  3. Serve warm drizzled with balsamic, or top with rocket leaves and serve with a large salad.

Recipe from Love Fresh Berries

Buddha bowl

The healthy family meal makes for a delicious weeknight dinner.


  • 1 packet of Gosh! Beetroot Burgers

For the quinoa and kale:

  • 250g of quinoa
  • 1 bunch of kale, ribs removed and chopped into very small bite-sized pieces
  • ½ tsp of salt
  • 2 tbsp olive oil, plus more to drizzle
  • Juice of 1 lime

For the sweet potato:

  • Olive oil
  • 2 medium sweet potatoes, washed and cut into 5mm strips
  • 2 tsp of ground cumin
  • 1 tsp of smoked paprika
  • 1½ tsp of salt

For the dressing:

  • 1 avocado
  • Juice of 2 limes
  • Glug of olive oil
  • 1 medium chilli, chopped
  • A handful of fresh coriander

Extra bits:

  • Hummus (Beetroot hummus used here)
  • A handful of sunflower seeds and/or chopped nuts


  1. First, cook the quinoa in a saucepan of water for about 15 minutes, or according to the packet instructions.
  2. Warm the Gosh! Beetroot Burgers at 180C/350F/Gas 4. Meanwhile, warm the olive oil in a large frying pan over a medium heat and add the sweet potato. Stir in the cumin, smoked paprika and salt. Once the pan is sizzling, add 50ml water, cover the pan with a lid and reduce the heat to low. Cook, stirring occasionally, for about 10 minutes until the sweet potato is cooked, then set aside to cool.
  3. Put the kale in a large bowl. Sprinkle with salt and drizzle with oil. Use your hands to massage the kale for 2-3 minutes. Whisk together the 2 tablespoons of olive oil with the lime juice, drizzle over the kale and toss to coat.
  4. For the avocado dressing, blitz the ingredients in a small blender until smooth (or mash the avocado and mix with the other ingredients for a chunkier dressing).
  5. To serve, divide the quinoa and kale between bowls and top with the sweet potato, a Gosh! Beetroot Burger and a good spoonful of the avocado dressing. Sprinkle with nuts and seeds.

Recipe from Gemma Ogston of Gem’s Wholesome Kitchen in collaboration with Gosh! Food

Healthy vegan recipes

Whether you’re following a dairy-free diet or want to be more plant-based, these tasty vegan recipes have got you covered.

Creamy lemon and dill ‘tuna’ pasta

Up your protein with this meat-free meal.


  • 150g vegan tagliatelle pasta
  • Splash of olive oil
  • ½ clove garlic
  • 150g vegan cream cheese
  • 1 lemon, zest
  • ½ a lemon, juice
  • ¼ tsp vegan Dijon mustard
  • 1 pack Good Catch Oil & Herbs plant-based tuna
  • Small bunch of dill, finely chopped
  • Salt and pepper


  1. Cook the pasta as per the packet instructions, making sure the water is well seasoned with salt. When the pasta is cooked, remember to save half a cup of the pasta water before draining.
  2. Heat a splash of oil in a medium-sized frying pan over a low heat and fry the garlic for 1-2 minutes until fragrant and soft. Add in the vegan cream cheese and lemon juice, stirring until it has melted into a sauce. Add the pasta water, Good Catch plant-based tuna and Dijon. Stir again to combine.
  3. Remove from the heat and stir through the dill and drained pasta. Season with plenty of freshly milled black pepper and more salt if needed.
  4. Serve and enjoy!

Vegan chocolate pot

Give your taste buds a treat with this decadent vegan dessert with antioxidant-rich dark chocolate.


  • 220g dairy-free dark chocolate
  • 140g maple syrup
  • 1 lime, zested
  • 700g silken tofu
  • 1 tbsp vanilla bean paste
  • 1 large pinch of sea salt


  1. Melt the chocolate in a bowl over a low heat on the hob. Meanwhile, line a medium bowl and a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture.
  2. Add all ingredients to a blender or food processor and blend for 1-2 minutes, or until smooth.
  3. Now transfer the mixture into small pots or bowls, then place them in the fridge for 15 minutes or until serving. Decorate with fresh fruit.

Recipe from Nosh Detox.

Healthy cake recipes

Yes, you read that right! Here are some delicious healthier dessert recipes, so you can indulge without the guilt.

Healthy banana bread recipe


  • 150g porridge oats
  • 150g self-raising gluten-free flour
  • 1 tsp bicarbonate soda
  • ¼ tsp baking powder
  • 1 tsp cinnamon
  • 2 scoops Vanilla Vega Essentials or Clean Protein
  • Pinch of salt
  • 2 tbsp ground flaxseed
  • 5 tbsp water
  • 4 bananas
  • 200g maple syrup
  • 60g melted vegan spread
  • 150ml oat milk


  1. Preheat the oven to 190C/375F/Gas 5. Spread all the oats in a single layer on a baking tray lined with parchment. Place in the oven and toast for 8-10 minutes, until very light golden, stirring once halfway through. Set aside to cool.
  2. Line two 20cm x 6cm loaf tins with baking paper so that two sides overhang like handles. Lightly mist with nonstick spray.
  3. In a mixing bowl, mix together the gluten-free flour, bicarbonate of soda, baking powder, cinnamon, Vega protein and salt. Stir in the toasted oats. Set aside.
  4. In a small bowl, whisk the flaxseed with 5 tablespoons of water and leave to one side to gel for 5 minutes.
  5. Mash the banana in the bottom of a large mixing bowl. Whisk in the maple syrup, melted vegan butter and oat drink. Whisk in the flaxseed gel.
  6. Add the dry ingredients to the wet mixture. By hand with a spatula, stir slowly and gently, stopping when the flour disappears and everything is thoroughly combined. Pour the batter into the two prepared loaf tins, making sure to leave 1cm at the top.
  7. Bake for 20 minutes, then loosely cover the tins with foil and return to the oven for a further 20 minutes.
  8. Leave to cool in the loaf tins for an hour and then remove and serve.

Recipe from Vega Protein.

Black Forest beetroot brownies

Beetroots are little purple powerhouses that are packed with essential nutrients, such as iron and vitamin C. Try these delicious black forest beetroot brownies with a cheesecake swirl from Love Beets for a treat this weekend.


For the brownies:

  • 280g Love Beets Cooked Beetroot (1 pack)
  • 80g butter
  • 200g dark chocolate, broken
  • 130g caster sugar
  • 130g soft dark brown sugar
  • 3 eggs
  • 110g plain flour
  • 100g white chocolate, roughly chopped

For the cheesecake topping:

  • 80g white chocolate
  • 80g cream cheese
  • 1 small egg
  • 50g sour cream
  • 25 cherries, drained


  1. Preheat the oven to 140C/275F/Gas 1. Line a 22cm square tin with baking paper.
  2. Put the Love Beets Cooked Beetroot into a high-speed blender and blitz until smooth.
  3. Add the butter and dark chocolate to a heatproof bowl and set over a pan of lightly simmering water to melt, stirring occasionally. Set aside once melted.
  4. Add the caster sugar, soft dark brown sugar and eggs to a bowl and beat with an electric whisk for five minutes, until pale and thick.
  5. Using a large metal spoon, carefully fold in the blitzed beetroot puree and melted chocolate, then the flour and white chocolate chunks, until just combined. Be careful not to over-mix. Pour into the prepared tin and set aside while you make the cheesecake mixture.
  6. Melt the remaining white chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool for five minutes.
  7. Beat the cream cheese until smooth, then beat in the egg, sour cream and finally the white chocolate, until combined.
  8. Spoon over the cheesecake mixture, swirl through with a skewer to create a marble effect and scatter over the cherries. Bake for 35-40 minutes, until just set with the slightest wobble in the centre. Cool completely before cutting into squares.

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