Healthy eating tips

As grocers, we're aware of our responsibilities towards our customers. That's why we'd like to help you achieve a healthy, balanced diet. For this, you need a combination of fats, vitamins, proteins, carbohydrates and minerals.

Vitamins

Vitamins play an essential part in healthy living. Eat plenty of fruit and vegetables as these contain high quantities of vitamins. These substances are also found in animal products such as fish.

Minerals

Minerals include calcium, phosphorus, iodine, iron, sodium and potassium. These help build healthy teeth, bones, muscles, nerves and maintain your body's supply of oxygen.

Unsaturated fats and proteins

The key to healthy eating is getting the balance right. Ideally this means as little animal or vegetable fat as possible. Proteins, on the other hand, are particularly important. They can be found in eggs, fish, poultry and dairy products, but also in potatoes and pulses.

Carbohydrates

Carbohydrates, our body's energy providers, are contained in sugars and starches in the diet - in rice, fruit and pasta, for example. Make sure you eat foods that are high in fibre.

Healthy Eating Recipe

Rosemary chicken with oven-roasted ratatouille

Prep time - 15 minutes - Cook time - 45 minute

 

Ingredients: -

1 aubergine, cut into chunks

2 courgettes, cut into half moons

3 mixed peppers, deseeded and roughly chopped

2 tsp finely chopped rosemary, plus 4 small sprigs

2 large garlic cloves, crushed

3 tbsp olive oil

4 skinless, boneless chicken breasts

250g cherry or bably plum tomatoes halved

 

Serves 4 people

 

Method: -

  1. Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
  2. Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
  3. After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

 

Upload your pictures to our Twitter page and use #Junehealthyrecipe

 

Recipe from BBC Good Food, click on title for full details.

 

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