Fresh and peppery arugula is topped with ripe, juicy plums, grape tomatoes, spiced pumpkin seeds and toasted pine nuts with a maple curry vinaigrette. Simple, delicious and flavourful--what's not to love? If desired, add a salty, creamy and chunky blue cheese or a few slices of mild, soft rinded uniquely tangy goat cheese to make it more satisfying and exciting. I used red plums here, but it would work with most plums.

Curry Vinaigrette
60 ml Apple cider vinegar 1 Small shallot, minced 1 tsp Fresh ginger, peeled and minced 1 1/2 tsp Curry powder 1 tbsp Maple syrup 90 ml Extra-virgin olive oil 3/4 tsp Salt	3-4 Plums, cut into wedges 100 g Grape tomatoes, halved 70 g Arugula Fresh herbs, optional 2 tbsp Spiced pepita 2 tbsp Dry toasted pine nuts

1. Combine ACV, shallot, ginger, curry powder, and honey in a blender. Let stand 15 minutes for curry powder to bloom. Process on high speed until smooth, about 1 minute. With blender running on low speed, slowly drizzle in olive oil until emulsified. Season with salt, and set aside.
2. Arrange tomatoes, plums, arugula and fresh herbs if using, in a large serving platter. Drizzle 2-3 tablespoons of dressing over and sprinkle with some pepita and pine nuts.

With just a few of quality ingredients, these savoury crackers are so good for you and contain Omega fatty acids and a bunch of fiber. They are gluten-free, sugar-free, egg-free and keto friendly. If you don't have chia seeds handy, substitute with crushed flaxseeds.

100 g Hazelnut, finely ground 75 g Chia seeds 2 tbsp Za'atar spice blend 1 tsp Black sesame seeds, optional 120 ml Water 15 ml Extra virgin olive oil

1. Preheat the oven to 180C/350F. Mix the ground hazelnut with chia seeds, za'atar and black sesame seeds if using. Add in olive oil and water. Mix until the mixture comes together and forms a dough.
2. Place the dough between two pieces of parchment paper and roll gently with a pin until it is about 3mm thick, trying to make as much of a rectangular shape as possible.
3. Remove the top parchment paper, and slide onto a baking sheet. Use a pizza cutter to to cut the dough into 24 equal squares.
4. Bake for 20-25 minutes until lightly browned and crisp. Once they are dry and crispy it should be easy to remove them from the parchment. Remove to a cooling rack to cool completely.
5. Enjoy with dips, cheese, chutney or just on their own. Store in an airtight container, keeps for a week.

Low calorie diets have been all the rage for decades for those trying to lose weight and maintain a healthy lifestyle. Diets like the Keto diet, Paleo, intermittent fasting etc etc have increased in popularity exponentially over the last few years, fuelled by celebrity endorsements and peoples desire to lose weight. There have been plenty of creative chefs that have turned their hand to creating wonderful balanced recipes that have one defining factor, they are low in calories but taste delicious. In this article we’ll take a look at some top dishes that have been created in the recipe boxes sector for you to enjoy.

Fruity Middle Eastern Lamb Stew

Available from Hello Fresh, this lamb stew is packed full of delicious protein in the form of lamb mince. Whilst Dill and yoghurt add a sweet tanginess to the sauce. CousCous adds a modest amount of carbohydrate to help give you that all important energy. The best bit about this dish? It only takes 10 minutes to make. What’s more, new customers can get this recipe box for just £2.50, now that’s what we call a bargain.

Thai Chicken Ginger Greens and Brown Rice

This tasty dish from Gousto offers all the delicious flavours from the far east, with plenty of umami flavours and a hint of fire and spice from the ginger. The complex carb comes from the brown rice which ensures that you stay fuller for longer. Chicken and green beans are the ingredients that really take this dish to the next level though, providing an excellent balance of sweetness and spice. If you like your Thai food, then this dish will not disappoint.

Piri Piri Chicken with Roasted Vegetables Recipe Kit

For those that want no fuss and no prep then this Piri Piri chicken with roasted vegetables ready meal from Muscle Food ticks all the boxes. All you need to do with this recipe is simply stick it in the oven and then 30 minutes later you have a sumptuous low calorie paleo meal. At £4.50 we reckon it’s a bargain too. The heat in this is loud enough to get your tastebuds tingling, but not overpowering enough to have you reaching for a glass of water the second you take your first bite. For the more time pressed amongst you, this one really is a winner.

These chicken-einkorn-egg stuffed mixed peppers are packed with flavour and add a burst of beautiful colour to your meal, not to mention a boost of Vitamin C. I used chicken mince because I happened to have some on hand, you can also use other ground meat (pork, beef or lamb) in the place of chicken. Don't like eggs or have egg allergy? No problem, just omit them entirely or sprinkle some cheese on the top of ground meat filling instead. The great thing about stuffed peppers is how well they take just about anything and make it tasty.

3 Mixed sweet bell peppers, halved, deseeded 2 tsp Olive oil 1 Shallot, finely chopped 1 Large garlic clove, crushed 2 tsp Finely grated lemon zest 1 tsp Cumin powder 1 tsp Cinnamon powder 200 g Chicken mince 100 g Einkorn, cooked 150 g Canned diced tomatoes 2 tbsp Walnuts, toasted and crushed Salt and pepper 2 tbsp Fresh flat-leaf parsley, chopped 6 Eggs, small Fresh herbs for garnishing Balsami glaze, optional

1. Preheat oven to 200C/180C fan forced/400F. Line a large baking tray with baking paper. Place bell pepper halves on prepared tray and bake for 10 minutes.
2. Cook einkorn in a pot of salted simmering water until al dente, about 25 minutes. Drain and set aside.
3. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook chopped shallot, stirring, for 4 minutes or until softened. Add crushed garlic, zest, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Add chicken mince and cook, breaking mince up with a wooden spoon for 3-4 minutes or until just cooked.
4. Add in einkorn, diced tomatoes and walnuts and cook, stirring, for 2 minutes. Season with salt and pepper and stir in the parsley.
5. Drain any liquid from bell peppers. Spoon filling into capsicums and make an indent in each half. Carefully crack an egg into indent and bake for 10-15 minutes or until eggs are cooked to your liking. Serve sprinkled with fresh herbs. Drizzle a bit of balsamic glaze over the egg if using.

With just a few of simple ingredients from your pantry and a baking tray, this dish is much easier than it looks and makes an amazing side dish that is a comforting and fun addition to any Fall meal or holiday table and will wow your family and guests. The aromatic, earthy oregano and sage pair really well with that slightly sweet flavour of the butternut squash.
Hasselback is a technique of slicing a vegetable or fruit thinly while still leaving it connected, opening it up like an accordion. It’s visually appealing and it’s also a great way to insert more flavor into the dish.

1 / 800 g Butternut squash, halved lengthwise, peeled, and seeded 2 tbsp Olive oil plus more to coat 80 g Maple syrup (or honey) 1/2 tsp Chilli pepper flakes 1 tbsp Wholegrain Dijon mustard 1 tbsp Sage leaves, finely chopped (or marjoram, rosemary or thyme) 1 tbsp Oregano, finely chopped (or marjoram, rosemary or thyme) Sea salt Freshly milled black pepper A handful of walnuts, chopped

1. Preheat your oven to 200C / 180C fan-forced / /400F. Cut the butternut squash in half lengthways, then scoop out the seeds and pulp and discard. Remove the skin with a vegetable peeler.
2. Coat the pumpkin halves with oil and season with salt. Place pumpkin halves, cut-side down, on a baking tray. Roast for 20 minutes, then set aside to cool slightly (par-cooking makes the pumpkin easier to cut).
3. While the squash is in the oven, combine tpgether the olive oil, maple syrup, chilli flakes, Dijon mustard, chopped herbs, salt and pepper and mix well with a small whisk until completely combined.
4. Using a thin metal spatula, transfer pumpkin to a cutting board. Place a chopstick along each long side of pumpkin. Using a sharp knife, cut slits into pumpkin crossways about 4mm apart, cutting through to chopsticks to prevent cutting all the way through. Return the pumpkin to the baking tray. Repeat with remaining pumpkin half.
5. Brush about 1/2 of the maple syrup mixture over the pumpkin halves and roast for about 45 minutes, brushing pumpkin every 15 minutes with the pan juice. At the last 15 minutes, add the chopped walnuts to the remaining syrup glaze and stir to combine. Spoon the nut mixture over the top of the pumpkin halves and bake until golden and tender.
6. To serve, carefully remove the squash from the baking sheet with a spatulas and transfer them to a platter. Drizzle the pan juice over and sprinkle with extra herbs and walnuts. Enjoy!

With a combination of creamy, decadent Mascarpone cheese and full fat Greek yoghurt, you can easily imagine how rich, tender and delicious this raisins studded loaf cake would taste. It is very moist and has just the right amount of sweetness from the naturally sweet raisins. You certainly can add some sugar to the batter if you have a sweeter teeth. Or apply a coat of icing over the top after baking which would do the trick too.

150 g Refined spelt flour 100 g Wholegrain spelt flour 2 tsp Baking powder 1/4 tsp Baking soda Large pinch of salt 200 g Mascarpone 150 g Greek yoghurt, full fat 2 Eggs, medium 1 tsp Vanilla 250 g Raisins, soaked in port, drained 2 tsp Sesame seeds for topping

1. Preheat the oven to 190C/375F. Line a small cake tin with baking paper.
2. In a bowl, combine spelt flours, baking powder, baking soda, and salt. In a separate large bowl, beat the mascapone, Greek yoghurt, eggs and vanilla together until smooth.
3. Fold the dry ingredients through the mascarpone mixture until just combined. Add in raisins and fold until just combined.
4. Pour the batter into the prepared cake tin. Sprinkle the top with sesame seeds. Bake in the middle of the hot oven for 40 minutes until golden-brown. Remove and set aside for 5 minutes to cool before turning out onto a wire rack to cool completely.

Chicken breast from the roasted chicken (homemade or storebought) tossed with a Greek yoghurt dressing for a fuss free, midweek meal that's high in protein, big on flavour and low in calorie. Enjoy it in a sandwich, wrap, or over a bed of pak choi greens or lettuce.

	Greek Yoghurt Dressing
2 Chicken breast leftover from a roasted chicken, diced 300 g Seedless red grapes - halved 150 g Pak choi, white chunky stalks, chopped 2 stalk Spring onions, thinly sliced 1 Red onion, peeled and finely diced 100 g Peanut nuts, salted and toasted	250 g Greek yoghurt, full fat 1 tbsp Lemon juice 2 tsp Honey or maple syrup Sea salt and freshly milled black pepper to taste 2 tbsp Dill, frozen or fresh

1. Place the diced chicken, grapes, chopped pak choi white stalks, spring onions, red onions and peanuts in a large bowl.
2. In another bowl, whisk together the Greek yogurt, lemon juice, honey or maple syrup, salt, and pepper until smooth. Pour over the chicken mixture and toss to coat. Taste and season. Cover and chill for at least 1 hour or up to overnight for flavours to meld.
3. When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.