Makes: 4 servings
Preparation: 30mns
Total: 60mns

Benefits:
This is one of my favourite dishes ever! Its very easy to make at home, and in my opinion the whole recipe hangs on the type of green curry paste you use. Be sure to go for a very good brand and add it in gradually, as some brands are more spicy and you will need less. 

Ingredients:
1 tbsp vegetable oil
2 tbsp  Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g chicken breast cut into strips
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
1 tablespoon Thai fish sauce or light soy sauce
A few basil leaves chopped fine
Small handful of chopped coriander to serve  (optional)
1 Zucchini sliced
½-1 lime, juice only

Directions:

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. 
   
2. Reduce the heat slightly and stir in the chicken pieces and lime leaves until coated in the paste.
   
3. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Add in the zucchini in the last 10mns.
   
4. Stir in the lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
   
5. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
   
6. Serve with chopped coriander if desired and Thai jasmine rice.
   

Makes: 4 servings
Preparation: 30mns
Total Time: 60mns

Benefits:
This is a recipe that my daughter made for us from one of her cookbooks and its become a staple in our kitchen! It is such an easy, quick and delicious curry, especially for those of you who have never attempted to make a curry. the real goodness here comes from the great spices, all of which have great nutritional qualities. The Turmeric in particular, often referred to as 'liquid gold', is a vey powerful anti-inflammatory. I sometimes add vegetables to this recipe so that my kids can get their 5-a-day...

Ingredients:
4 skinless and boneless chicken breasts
2 level teaspoons of cornflour
300ml of thick plain yoghurt
1 onion, chopped
2 tablespoons of coconut oil
2 cloves of garlic, crushed
Half a teaspoon of ground Ginger
Half a teaspoon of ground Turmeric
2 teaspoons of ground Coriander
1 teaspoon of ground Cumin
150ml of coconut milk
75ml of chicken stock (I suggest making your own, I always make it in bulk and freeze it. On a day when you're planning to cook a chicken dish, simply boil a full chicken with celery, carrot and onion, cinnamon, cloves and a little salt. Use the chicken for your recipe and store the stock in several glass containers in your freezer.)
A pinch of salt and ground black pepper
2 tablespoons of chopped fresh coriander 

Directions:

1. Cut each chicken breast into 3 pieces.
   
2. Mix the cornflour with 2 tablespoons of yoghurt in a bowl, then gradually add the rest, a little at a time.
   
3. Fry the onion on low heat with oil for about 10mns.
   
4. Add the garlic, ginger, turmeric, coriander and cumin. Gently heat the mixture for 2mns, stirring continuously.
   
5. Turn the heat down low and add the chicken. Add and stir in the yoghurt mixture, 1 tablespoon at a a time.
   
6. Stir in the coconut milk and stock, a little at a time. Add the salt and pepper, then cover the pan and cook for 30mns on low heat, stirring the curry often.
   
7. Check that the chicken is cooked by cutting a piece in half. If its not, cook for a further 5-10mns.
   
8. Finally stir in the chopped coriander and serve with rice (brown rice is always better!).
   

Makes: 4 Servings
Preparation: 20mns
Total time: 30mns

Benefits:
All kids love Chicken Nuggets and these are filled with amazing nutrients!

Ingredients:
1 cup whole-wheat breadcrumbs
1/2 cup flaxseed meal
1 tablespoon grated Parmesan
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg , lightly beaten
1 pound boneless skinless chicken breasts or chicken tenders , rinsed, dried and cut into small chunks
1/2 teaspoon salt
Nonstick cooking spray
1 tablespoon olive oil

Directions:

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
2. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
3. Sprinkle the chicken chunks with the salt. 
4. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
5. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. 
6. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Source: Jessica Seinfeld

Makes: 6 Servings     
Preparation: 30mns
Total time: 60mns

Benefits: 
This recipe is a very smart take on traditional meatball spaghetti and is a great one for fussy kids! The meatballs are made with turkey mince and ground walnuts amongst other things, making them full of Omega 3's, a great brain food!

Ingredients: 
Meatballs:
1 cup fresh, whole wheat bread crumbs
1/4 cup milk
1 large egg, beaten
1/2 cup finely chopped California walnuts
1/2 cup grated Parmesan Reggiano
2 tablespoons minced flat-leafed parsley leaves
1 clove garlic, very finely minced or pressed
Scant 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound ground turkey, mixture of both white and dark meat
1 to 2 tablespoons olive oil, for brushing meatballs
Tomato Sauce:
1 tablespoon olive oil
1 large onion, finely chopped
1 tablespoon minced garlic
1 teaspoon dried oregano, crumbled
1/4 teaspoon red pepper flakes
1 can tomatoes, 32-ounce whole plum tomatoes including juice
Salt and freshly ground black pepper
1/2 pound spaghetti
1/4 cup tightly packed basil leaves, chopped for garnish
2 tablespoons minced fresh flat-leafed parsley leaves, for garnish

Directions: 

1. Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.
   
2. In a large bowl, combine the bread crumbs and milk; let sit for 10 minutes.
   
3. Add the egg and mix well.
   
4. Add the walnuts, cheese, parsley, garlic, salt, pepper, and nutmeg; mix well.
   
5. Add turkey and using one hand, lightly mix and squeeze together, to combine well. Don't over mix or the meatballs will be tough.
   
6.  Form mixture, using clean hands rinsed with cold water to prevent sticking, into 18 walnut-size balls and arrange on prepared baking sheet. Brush the meatballs with the oil, or roll them in your oiled hands and set them back on the parchment.
   
7. Bake until firm when squeezed, but before they are overly browned, 15 to 20 minutes -- they will continue cooking in the tomato sauce.
   
8. While the meatballs are cooking, heat the oil for the sauce in a large pan over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes.
   
9. Add the garlic, oregano, and red pepper flakes; cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
   
10. Add the tomatoes and their juice; bring to a boil.
    
11. Reduce the heat to low and simmer gently for 5 minutes. Season to taste with salt and pepper.
    
12. Transfer the meatballs to the sauce and bring to a boil. Reduce the heat to low and simmer gently for 15 minutes.
    
13. While the meatballs are cooking in the tomato sauce, cook the spaghetti according to the package directions.
    
14. Drain well and serve hot, topped with meatballs and sauce and garnish with the basil and parsley.