Meats

It is a myth that all meat is harmful. Unprocessed, gently cooked meat is one of the healthiest and most nutritious foods you can eat.

Lean Beef

Lean beef is among the best sources of protein in existence, and loaded with highly bioavailable iron. Choosing the fatty cuts is fine if you’re on a low carb diet.

Chicken Breasts

Chicken breast is low in fat and calories, but extremely high in protein. It is a great source of many nutrients. Again, feel free to eat fattier cuts of chicken if you’re not eating that many carbs.

Lamb

Lambs are usually grass-fed, and their meat tends to be high in Omega-3 fatty acids.

Antoine Griezmann

No one would have been surprised if the 25-year-old had been too jaded to shoulder his country's attacking burden at Euro 2016. After all, he went into the tournament on the back of a hyper-productive club campaign, scoring 32 goals in 57 matches as Atlético Madrid took the La Liga title race to the line and reached the final of the Champions League. Griezmann was instrumental in both those odysseys, providing much of the art and sharpness to Diego Simeone's dynamic machine. He scored goals in the Champions League quarter-final win against Barcelona and the semi-final elimination of Bayern Munich but missed a penalty in extra time of the final against Real Madrid before netting in the losing shootout. After all that he made a slow start to Euro 2016, deployed wide on the right in France's first match and dropped for the second. But in the third he took charge of his country's attack and ended the tournament with the golden boot and a host of new admirers.

Chunky butternut mulligatawny

This spicy soup with basmati rice and apples is chunky, warming and wholesome - plus its low in fat and calories to boot.

Ingredients

1. 2 tbsp olive or rapeseed oil
2. 2 onions
   

   Onion

    un-yun

   Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
   , finely chopped
3. 2 dessert apples
   
   , peeled and finely chopped
4. 3 celery
   
    sticks, finely chopped
5. ½ small butternut squash, peeled, seeds removed, chopped into small pieces
6. 2-3 heaped tbsp gluten-free curry powder (depending on how spicy you like it)
7. 1 tbsp ground cinnamon
8. 1 tbsp nigella seeds (also called black onion or kalonji seeds)
9. 1½ l gluten-free chicken or vegetable stock
10. 140g basmati rice
11. small pack parsley
    
    , chopped
12. 3 tbsp mango chutney, plus a little to serve, if you like (optional)
13. natural yogurt, to serve

Method

1. Heat the oil in your largest saucepan. Add the onions, apples and celery with a pinch of salt. Cook for 10 mins, stirring now and then, until softened. Add the butternut squash, curry powder, cinnamon, nigella seeds and a grind of black pepper. Cook for 2 mins more, then stir in the tomatoes and stock. Cover with a lid and simmer for 15 mins.
2. By now the vegetables should be tender but not mushy. Stir in the rice, pop the lid back on and simmer for another 12 mins until the rice is cooked through. Taste and add more seasoning if needed. Stir through the parsley and mango chutney, then serve in bowls with yogurt and extra mango chutney on top, if you like.

• 
  

Paleo Pecan-Maple Salmon

"This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!"    

• 4 (4 ounce) fillets salmon
Salmon Sockeye Fillets, Fresh
1 lb For $13.99 - Expires in 4 days


• salt and ground black pepper to taste
• 1/2 cup pecans
• 3 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle pepper powder




• 1/2 teaspoon onion powder

     Directions

• Prep
  15 m
• Cook
  12 m
• Ready In
  2 h 27 m

1. Place salmon fillets on a baking sheet and season with salt and black pepper.
2. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

Baked Halibut Steaks

"An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut."      

Ingredients

30 m 4 servings 259 cals

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• 1 teaspoon olive oil
• 1 cup diced zucchini
• 1/2 cup minced onion
• 1 clove garlic, peeled and minced
• 2 cups diced fresh tomatoes
Tomatoes Heirloom
1 lb For $3.99 - Expires in 7 days

• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 (6 ounce) halibut steaks

• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Turkey Cabbage Rolls

"This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish."

Original recipe makes 8 servings Change Servings

• 1 cup water
• 1/2 cup uncooked long grain white rice
• 16 large cabbage leaves
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1/3 cup chopped onion
• 1 egg, beaten
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1 (8 ounce) can tomato sauce
• 2/3 (6 ounce) can tomato paste
• 1 cup water
• 3 tablespoons brown sugar
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
•  
• 2 cups baby carrots, sliced lengthwise

Directions

1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

Shrimp

Shrimp

While shrimp may be small, they certainly are anything but shrimpy in their appeal. In fact, these deliciously clean and crisp tasting crustaceans are the most popular seafood in the United States, not counting canned tuna fish. The firm, translucent flesh of raw shrimp comes in a wide range of colors depending upon the variety. It can be pink, gray, brownish or yellow. Once cooked, the flesh of these crustaceans becomes opaque and cream or pinkish in color. 

• Shrimp is an excellent source of selenium, this neutralizes the injurious effects if free radicals which is the main cause of cancer and other degenerative diseases.
• Shrimp has low-fat and low-calorie protein, a four ounce serving of shrimp supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat.
• Shrimp is a very good source of vitamin D. This vitamin regulates the absorption of calcium and phosphorus, which is essential for strong teeth and bones.
• Shrimp has anti-inflammatory qualities that can help reduce gum swelling.
• Shrimp is a good source of vitamin B12. This vitamin is important for the proper brain function and essential for the formation and maturation of blood cells.
• Shrimp is also a good source of omega-3 fatty acids which reduce the risk of cardiovascular problems because it reduces cholesterol in the blood.
• Omega-3 fatty acids can also ease the symptoms of premenstrual syndrome, avoid blood clots, prevent the development of rheumatoid arthritis, slows the growth of cancerous tumors, and helps prevent Alzheimer's disease.