Looking for a simple salad that’s filling enough to be a meal? This deliciously quick recipe is full of veggies, protein, and healthy fats, keeping your GI count low, and your satiation level high! The combination of oranges, avocados, and spicy arugula lettuce makes for a delicious combination of flavors and colors.Serves 4Ingredients8 cups lettuce (arugula, butter lettuce, or romaine), chopped 2 cooked grilled chicken breasts 1/2 orange, peeled and sliced ½ avocado, sliced ¼ cup chopped walnutsFor The Dressing1 tablespoon sesame oil 2 tablespoons soy sauce 4 tablespoons lime or orange juice 3 tablespoons extra light olive oil 2 drops stevia Salt and pepper to tasteDirectionsOn four plates, divide lettuce. Top with grilled chicken, orange slices, avocado slices, and walnuts. In a small bowl, whisk together sesame oil, soy sauce, lime juice, olive oil, and stevia.

Serves 1Ingredients½ bag arugula or mixed salad leaves of your choice 1 cooked skinless chicken breast, cut into small pieces 2 teaspoons pine nuts 1 handful of cherry/baby tomatoes halved ¼ of a cucumber, diced Balsamic vinegar and a dash of olive oil Ground black pepper to tasteDirectionsAdd all the salad ingredients together (except the balsamic vinegar and olive oil). Toss. Drizzle with balsamic and olive oil. Serve.

[caption id="attachment_11712" align="alignleft" width="2508"] fresh tasty vegetarian wrap[/caption]Serves 1Ingredients1 wrap (whole grain) 1 heaped teaspoon hummus 2 tablespoon diced tomato 1 tablespoon diced peppadews (canned picante peppers) 1 handful of lettuce of your choice (rocket, spinach or butter lettuce can also be mixed in) 2.5 cm of cucumber, sliced Ground black pepper 3-4 diced Kalamata olivesExtra: Add skinless chicken slices and avocadoDirectionsSpread the hummus down the center of the wrap. Place the salad (cucumber and lettuce) on top. Evenly distribute the tomato and peppadews over the wrap. Sprinkle with pepper and roll up.

Serves 4Ingredients1 bunch asparagus, trimmed and cut into thirds 250 g peas or sugar snap peas 150 g edamame 500 g penne pasta (choose whole-wheat, spinach or brown pasta as a better choice) 3 tbsp olive oil 60 g grated parmesan cheese Salt and pepper to tasteExtra: Add a spoon of pestoDirectionsBring a large pot of lightly salted water to the boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer vegetables to a large bowl and set aside. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente. Drain. Place pasta in the bowl with asparagus and peas. Toss with olive oil, parmesan, salt and pepper (add the extra pesto if desired).

Serves 6 (pack it for lunch or have it as dinner)Ingredients4 skinless, boneless chicken breasts, cut into strips 30 ml peanut oil 30 ml sesame oil 2 cloves garlic, chopped 1–2 red or green chillies, deseeded and finely sliced 2 cm fresh root ginger, finely grated 1 tbsp sesame seeds 75 ml red wine vinegar 75 ml water 6-8 cups assorted herb salad leaves 1 cups of shredded cabbage 1 yellow pepperMarinade30 ml dark soy sauce 30 ml honeyDirectionsMarinade: mix together soy sauce and honey. Place chicken in a non-metallic bowl and pour the marinade over it. Toss the chicken well to coat it and refrigerate for 30 minutes. Heat 15 ml of the peanut oil and 15 ml of the sesame oil in a wok or large frying pan. Add the chicken and stir fry for 5–6

Serves 4Ingredients80 g raw pearl barley 1 l vegetable stock 100 g baby marrow zucchini, sliced 1 green onion, chopped 100 g corn kernels 200 g carrots, cubed 400 g split peas, cooked Fresh parsley, choppedDirectionsPlace pearl barley in a large saucepan and add vegetable stock. Bring to the boil and simmer for 10 minutes. Add the rest of the vegetables and bring to the boil again and simmer for 15 minutes. Add the split peas and heat thoroughly. Add salt and pepper to taste Sprinkle the parsley over the hot soup and serve immediately.

Serves 4Ingredients300 g carrots, cubed 150 g celery, chopped 200 g canned tomatoes 150 g red onion, chopped 250 g cabbage, chopped 100 g patty pan squash, diced 5 ml garlic 625 ml vegetable stock 100 g corn kernels 100 g baby marrow zucchini, diced 400 g canned butter beans, rinsed 250 ml pasta, uncooked.DirectionsIn a pot, combine all the ingredients except corn, baby marrows, butter beans and pasta. Bring to boil and reduce heat. Simmer for 15 to 20 minutes. Add the corn, baby marrows, butter beans and pasta. Simmer for about 10 to 20 minutes until the vegetables are tender and the pasta is cooked. Season with salt and pepper to taste. Serve and enjoy!

[caption id="attachment_11674" align="alignnone" width="1672"] Chickpeas Salad with cucumber, tomatoes, feta cheese and bacon[/caption]Ingredients1 cup canned chickpeas, rinsed Cucumber chopped 2 cups lettuce or mixed greens 3 lean bacon rashers/bacon with trimmed fat 1/4 cup goat cheese or feta. 5 grape tomatoes, quartered Balsamic vinegarDirectionsAdd  lettuce and cucumber to bowl. Trim fat and cook bacon in a non-stick pan. Pat dry with paper towel to remove excess fat. Cut bacon into strips and mix into salad. Add cheese, chickpeas and grape tomatoes to the salad. Drizzle with balsamic vinegar and serve.

[caption id="attachment_11663" align="alignnone" width="1660"] Butternut and Orange soup with cream and pumpkin seeds.[/caption]Serves 6Ingredients500 ml hot vegetable stock 500 ml water 1 kg (2 medium) butternut, peeled and cubed 2 large green apples, peeled and grated 1 large onion, peeled and finely chopped 185 ml red split lentils 5 ml curry powder 1 large orange 150 ml low-fat plain yoghurt nutmeg unseasoned pumpkin seedsDirectionsPour vegetable stock and water into a large saucepan. Add the butternut, green apples, onion, lentils and curry powder to the stock and cook over med-low until tender (about 1 hour). While soup simmers, grate the orange peel, then cut orange in half and squeeze out the juice. Set both aside. Cool the soup slightly and then puree it to the desired consistency slowly adding the orange juice, adding a little milk if it is

This salad is so delicious, you'll make it a regular a lunch, or even as a starter at dinner.Serves 4-6 INGREDIENTS1 cup dry brown lentils 1 bunch kale (roughly 6-8 cups shredded) . or spring mix if you prefer 2 tbsp olive oil ¼ -½ radicchio, grated 1 thinly sliced pear 2 tbsp shaved pecorino or parmesan cheese ½ cup walnuts 2 tbsp honey pinch cayenne ⅛ tsp kosher salt 1 tsp waterDressing2 tbsp extra virgin olive oil 2 tbsp nut oil (hazelnut or walnut) 3 tbsp sherry vinegar 2 tsp honey ½ tsp kosher salt pepper to tasteDIRECTIONSFor the Walnuts: Preheat oven to 350˚F. On a parchment lined cookie sheet drizzle the walnuts with the honey, cayenne, salt and water. Toss to combine and bake for 12 minutes.To Cook the Lentils: Bring a 3 cups of water to a