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.

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