Jamie Oliver celebrated his 50th birthday last year. This significant birthday prompted him to reflect on his health and how to sustain it as he ages.
“I’m considering what steps I need to take to ensure I’m in the best shape moving forward,” he mentions in his latest book, “Eat Yourself Healthy: Food to Change Your Life.” This cookbook captures his reflections on health and well-being.
“It’s all about bringing meals to life with color, excitement, and, of course, lots of flavor,” he shares, emphasizing the joy of hearty, nutritious dishes that leave you feeling energized and fulfilled.
The cookbook includes a variety of recipes ranging from breakfast to dinner, as well as healthier dessert options. There’s even a two-week meal plan designed for those ready to commit to healthier eating.
Oliver also shares a couple of his favorite recipes from the book.
Smoked Salmon and Rye Omelette
“This illustrates what a balanced plate looks like,” Oliver explains about this breakfast option. “It features protein, dairy, and carbs.”
In a large, non-stick frying pan over medium heat, crumble a thick slice of dark rye or pumpernickel bread and spray with olive oil. Sprinkle some black pepper over it and cook until it’s crispy.
Meanwhile, whisk together two medium eggs in a bowl. Once the bread is crispy, remove half of the pieces from the pan for later garnish, leaving the rest in the pan.
Add about three cups of baby spinach to the pan, stirring until it’s wilted, then turn off the heat. Pour in the beaten eggs, gently swirling to coat the bottom of the pan. Let it cook from the residual heat.
Add two ounces of smoked salmon, torn into pieces, along with the zest of half a lemon. Chop a few chives and sprinkle the reserved bread crumbs on top, finishing with a generous scoop of cottage cheese.
Slide the omelette onto a plate, roll it up, and enjoy it with a wedge of lemon.
Serves one.
Healthy Fish and Chips
“I’ve always had a passion for fish and chips, but I wanted to see if I could create a healthier rendition,” Oliver explains. “This recipe lets you enjoy that classic taste while nourishing your body. The Curry Sauce is a fun twist to elevate regular fries and is made quickly.”
Start by preheating your oven to 425°F, or use an air fryer if you prefer.
Wash two pounds of sweet potatoes, slicing them thinly lengthwise. In a large frying pan, fry them in a tablespoon of olive oil, adding a pinch of sea salt and a lot of black pepper. Arrange them in a single layer and roast for 40 minutes until golden brown, flipping halfway through.
On a plate, spread out about one and a third cups of breadcrumbs. In a shallow bowl, whisk one egg and dip four skinless white fish fillets in it, ensuring they’re well-coated with the breadcrumbs.
Place the fish on a greased baking sheet and roast alongside the wedges for the last 20 minutes.
For the sauce, blend one can of chickpeas (juice included) with two tablespoons of curry paste, three-quarters of a cup of water, and the juice of one lemon until smooth. Transfer to a small saucepan, simmering for about ten minutes until it thickens, and season to taste.
For a side, boil two cups of frozen peas in water for two minutes, drain, and toss with freshly chopped mint.
Serve everything together with a lemon wedge and pickles on the side.
*Air Fryer Instructions: Preheat the air fryer to 400°F. Cook the sweet potatoes for 20 minutes, stirring halfway through, and cook the fish for ten minutes until golden and cooked through.
