Fast, healthy recipes with none of the guilt? We asked all your favourites from Jamie Oliver to Matt Moran, and added a few of our own.
Choc-raspberry chia brownies
These all natural brownies are laden with pretty raspberry jam jelly, yet they're only sweetened by dates and natural maple syrup. Cacao powder adds a kick of antioxidants.
Matt Preston's tomato and plum salad
The sweet plums, salty ricotta and ripe tomatoes combine the best flavors of summer in one vivid dish.
Valli Little's zucchini slice
A kind of banh mi update on our favourite zucchini slice.
Ginger and sesame bars with passionfruit tahini drizzle
These ginger and sesame bars have all the lovely spice of festive gingerbread, plus some. They’re also paleo, dairy- and gluten-free, and full of fibre.
Green mango salad with chilli school prawns
The best thing about this Thai-inspired tangy prawn salad? You can skip the messy prawn peeling step by using school prawns and eating them whole.
Cured trout with fennel salad and fish crackling
Fish crackling? If Alla Wolf-Tasker says so, we're in.
Warm salad of carrots, coriander and chilli salt
"I love carrots! The combination of frying and baking brings out the best flavour of root vegetables. Give your carrots a good sniff before buying – if they smell sweet and earthy, they’re good to go." - Matt Wilkinson
Matt Preston's sashimi tuna with wasabi avocado
This Japanese-style sashimi tuna salad is best prepared as close to serving time as possible, so the nori sheet doesn’t lose it’s crunch. Adjust the wasabi based on personal preference.Matt Preston’s sashimi tuna with wasabi avocado
Raspberry, lemon and coconut slice
After the excesses of the festive season, guilt-free desserts and snacks are top of mind. It's time to cook Shannon Harley's healthy, refined-sugar-free, work-lunch appropriate raspberry, lemon and coconut slice.
Farro, lentil and goat's cheese salad with avocado dressing
Try adding grains to your salads for the texture, like in this healthy farro, lentil and goat's cheese salad.
Raw pad Thai
This raw pad Thai is a crisp, nutrient rich take on the classic Thai noodle dish making it a perfect vegetarian alternative to the universally adored chicken version. You can access this recipe in delicious. Feel Good Food (ABC, $39.99) by Valli Little, available now in bookshops nationally.
Zucchini carpaccio
This is an extract from our new book, Feel Good Food.
Tuna with sorrel juice
This simple seared starter is all about letting the quality of the tuna shine through.
Savoury custard with pickled eschalots, chargrilled cos and buttermilk dressing
Step up your Saturday night dinner party game with this savoury twist on custard.
Sardines stuffed with kale, pine nuts and raisins
Served with sweet potato fries, these sardines stuffed with kale, pine nuts and raisins are surprisingly simple to make. This is an extract from our new book, Feel Good Food.
Kingfish carpaccio with green chilli paste
Add some heat and freshness to your table with a kingfish carpaccio that's dressed to impress.
Colin Fassnidge's pea, fennel and feta salad
This easy, fresh pea and fennel salad showcases the best of Spring produce.
Pan-roasted wild barramundi with caramelised lemon
Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully. A dinner party showstopper, or to make weeknight dinners special.
Flaxseed crisps with goat’s curd and nettle puree
These flaxseed crisps are a cinch to make - pair them with creamy goat's cheese and you're ready for a drink.
Mahi mahi, coconut and lime ceviche
Matt Moran nails effortless entertaining with this simple white fish ceviche.
Toasted berry granola
This toasted berry granola is Katie Quinn Davies' favourite weekend breakfast. It also makes an ideal Christmas present when packaged into glass jars.
Raw raspberry slice
This raw raspberry slice tastes just as good as it looks, making it the perfect mid-afternoon treat that you don't have to feel guilty about.
Roast chicken with cauliflower and tahini
In this low-GI recipe, Jill Dupleix roasts the cauliflower with the chicken. Roasting is a much lighter way to enjoy the nuttiness of cauliflower than the usual cheese sauce; it seems to intensify the flavour, too.
Paleo cherry ripe
Only good things go into this guilt-free cherry ripe, one of our favourite chocolate bars.
Coconut pine-lime pops
This is the (wholefood) lovechild of the Splice and the Weis Bar.
Strawberry cheesecake bars
After the excesses of the festive season, guilt-free desserts and snacks are top of mind. These raw cheesecake bars are free from refined sugar and are packed with nutritious nuts, cacao nibs, coconut, and cinnamon. This is guilt-free indulgence at its best.
