Healthy January Recipes to Kickstart the New Year

The New Year gives us an opportunity for a fresh perspective and motivation. One of the most popular ways to celebrate the New Year is by setting fresh goals and introducing healthy habits to improve our life ahead, especially when it comes to diet and exercise.

A healthy lifestyle isn’t just about what you eat, it’s about how you support your body throughout the day too. Whilst nourishing meals fuel your energy and boost your wellbeing, the way you sit and how you let your body relax can have an equally powerful impact on your health. Poor posture can lead to aches, fatigue and even digestive issues, and preventing your body recover from injuries can lead to further issues down the road. This is why choosing the right chair matters. HSL Chairs are designed to provide clever comfort and proper support, helping you keep good posture whilst you enjoy these nutritious meals and embrace a healthier start to the year.

Discover our 5 delicious, healthy recipes to kickstart your New Year, featuring fresh veggies and fruit to boost your immune system and help keep colds at bay.

This recipe serves 4.

• 400g baby potatoes
• 200g green beans
• 1 bunch of fresh basil
• 200g ripe cherry tomatoes (halved)
• 10 black olives (pitted)
• Olive oil
• 4 salmon fillets
• 2 lemons

For the basil and mustard yoghurt

• 2 cloves of garlic
• ½ tsp Dijon mustard
• 4 tablespoons Greek yoghurt

1. Preheat the oven to 200°C/ Fan 180°C / Gas 6. Add your potatoes to a pan of boiling salted water over medium-high heat for 10-12 minutes, or until cooked through.
2. When the potatoes have around 2 minutes of cooking time left, trim the green beans and add to the water.
3. Drain the veg and tip into a large bowl. Add the tomatoes, olives and basil leaves. Add ½ a tablespoon of olive oil and toss together. Tip into a roasting tray, shake into an even layer and season with salt and pepper.
4. Place the salmon fillets into a bowl, add ½ a tablespoon of olive oil and squeeze in the juice of a lemon. Season lightly and toss to coat.
5. Lay the salmon fillets on top of the vegetables with the skin facing up. Slice off 4 rounds of lemon and lay on top of the fillets. Roast for 10 minutes, or until cooked through.
6. For the yoghurt dressing, bash the remaining basil leaves in a pestle and mortar with a pinch of salt. Peel and add the garlic and bash again. Scrape the mixture into a bowl and add the mustard, Greek yoghurt and a little lemon juice. Serve with the salmon tray bake.

This recipe makes 10 egg cups.

• 10 slices of bacon
• Olive oil
• 1 clove of garlic (crushed)
• 200g baby portobello mushrooms
• 90g spinach
• 6 large eggs
• 60ml milk (any milk will work)
• 60g feta cheese (or cheese of choice)

1. Preheat the oven to 200°C/ 400°F/ Gas 6. Wrap the bacon in a circle around the edges of the muffin tray and bake for 15 minutes.
2. In a pan, add ½ tablespoon of olive oil, crushed garlic and mushrooms, and sauté for 5 minutes until the mushrooms cook down and begin to turn a slight golden brown. Add the spinach and cook for another 2 minutes until the spinach wilts. In a bowl, whisk together the eggs and milk, and season with salt and pepper.
3. Take the bacon out of the oven and rearrange the slices so they’re circling the sides again. Evenly distribute the sautéed vegetables between each muffin cup, then fill each one around halfway with the egg mixture. Sprinkle the cheese on top.
4. Put everything back in the oven for another 15 minutes, or until your eggs are cooked. Run a knife around the edges of the muffin cups to remove from the tray.

These egg cups will store well in the fridge for up to 5 days. Allow them to cool completely at room temperature and add to an airtight container. Enjoy cold or reheat in the microwave for 20-30 seconds.

If you’re batch cooking for breakfast, these egg cups will freeze for up to 3 months. Store in a freezer safe bag. To reheat, place in the microwave for 45-60 seconds, or until hot in the middle.

This recipe serves 6.

• 55g butter
• 2 onions (sliced)
• 2 celery sticks (finely chopped)
• 2 carrots (chopped)
• 25g plain flour
• 1.2 litres chicken stock
• 450g boneless and skinless chicken breast
• 1 tbsp chopped fresh parsley

1. Add oil to a pan and cook your chicken on medium heat for about 8 minutes, or until there’s no pink in the middle. Remove the chicken and shred with a fork. In the same pan, melt the butter over a medium heat. Add the onions, celery and carrots and gently fry until they start to soften.
2. Stir in the flour and cook for around 2 minutes. Add the chicken stock and bring the mixture to a boil, stirring continuously. Season everything with salt and pepper, then reduce the heat until the mixture is simmering. Simmer for another 10 minutes, or until the vegetables are tender.
3. Add the chicken and cook until heated through. Season with any extra spices or herbs and stir in the parsley. Serve and enjoy.

• 4 clementines (peeled)
• 1 ripe banana (sliced)
• 1 carrot (peeled)
• 1cm ginger root (peeled and minced)
• 65g plain fat-free yoghurt
• 1 tbsp honey
• 190g ice

1. Add everything to a blender and blend until smooth. Serve in a glass or add to a bowl with fresh fruit.

Clementines and carrots help in the body’s disease-fighting ability, with vitamin C to provide antioxidative protection. Bananas are a nutritional powerhouse, packed with energy-giving carbohydrates and potassium for a healthy heart. Ginger is used for its medicinal properties, traditionally used to help relieve fevers and colds.

This recipe makes up to 12 cookies.

• 200g rolled oats
• 150g self-raising flour
• 2 tsp ground cinnamon
• ½ tsp bicarbonate of soda
• 2 medium ripe bananas
• 2 tbsp honey
• 1 large egg (beaten)
• 50ml olive oil
• 150g carrots (peeled and grated)
• 1 apple (cored and grated)

1. Preheat the oven to 180°C/ Fan 160°C/ Gas 4. Line a large baking tray with non-stick baking paper. In a large bowl, stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt.
2. In a separate bowl, mash the bananas with a fork. Whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Stir everything together until combined.
3. Roll the mixture into 12 balls and arrange on the baking tray. Flatten the balls with your fingers to form cookie shapes.
4. Bake on the middle shelf for 15 minutes or until firm. Turn the tray halfway through. Once baked, transfer to a wire rack to cool.

These breakfast cookies will store in the fridge for up to 3 days in an airtight container, or in the freezer in a freezer safe container for up to 2 months.

Enjoy these delicious and nutritious recipes this new year. Each recipe is super simple to make, packed full of vitamins and will become a fan favourite in your household. Mix up the seasonings and adjust each recipe to your taste palate by adding extra spices, honey, or even chocolate chips to the cookies.

Healthy habits go beyond the kitchen, they’re about creating an environment that supports your wellbeing every day. Nutritious meals give your body the vitamins and energy it needs, and the right seating helps you enjoy comfort and posture whilst you enjoy them. Pair these wholesome recipes with your favourite chair and you’ll be on your way to a happier, healthier life.

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