350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle
4 tablespoons olive oil
6-8 cloves of garlic, peeled and sliced
10 tinned anchovies, chopped
1-2 pinches of dried chilli flakes
2 tablespoons chopped parsley
Good squeeze of lemon juice
Fill a large saucepan with water, add a teaspoon of salt and bring to the boil. Add the spaghetti, linguine or tagliatelle, whichever you are using, and cook for 10-12 minutes, or according to the instructions on the packet, until al dente.
As the pasta is cooking, place another large saucepan on a medium heat. Add the olive oil, followed by the sliced garlic and fry for two minutes, then stir in the chopped anchovies and the chilli flakes, and cook for a further minute.
Drain the spaghetti, reserving some of the liquid, then add the spaghetti to the anchovy mixture with a few tablespoons of the liquid. Tip in the chopped parsley and the squeeze of lemon juice and stir to mix. Taste, adding some more lemon juice if you like. Grind over some black pepper and serve immediately.
Donāt you just wanna eat these everyday? I absolutely do! š„° Give all the love to the creator of these Banana MuffinsĀ @juli_swirlĀ šĀ #bakewithchiquita1w
This tomato, cucumber and avocado sandwich is the perfect light and easy lunch. With just a few fresh ingredients, you can have a satisfying meal in just 10 minutes. Creamy avocado and hummus provide plant-based protein and healthy fats, while juicy tomatoes and crisp cucumbers bring refreshing crunch and flavor. Layer it all on whole-grain bread for an extra boost of fiber, and youāve got a quick and wholesome sandwich at the ready!
Refreshing, light and satisfying, our Cucumber-Avocado-Tomato Sandwich is an easy and delicious lunch that will really hit the spot. Every sandwich starts with and needs a good condiment. For this one, we amplify store-bought hummus with the sweet tang of honey mustard and fresh dill for a hit of herby brightness. Then we stack on the fiber-packed veggies: cucumbers and onions give a nice crunch and contrast to the creamy, heart-healthy avocado and the juicy tomato; the alfalfa sprouts add great texture. Cheddar cheese adds bone-boosting calcium and a salty, sharp flavor that complements the fresh veggies perfectly, and hearty toasted whole-wheat bread is the perfect vessel for all these wholesome toppings. Keep reading for our expert tips, including recommendations on swapping out hummus flavors.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Experiment with different flavors of hummus for your spread. Try garlic hummus, dill pickle hummus or even make your own. To prepare a batch of our Classic Hummus, use a food processor and add a handful of ingredients: garlic, chickpeas, lemon juice, olive oil, tahini and salt. Best of all, this flavor-spiked hummus takes just 10 minutes to make!
While a chefās knife can cut cucumbers, a serrated knife is more effective for slicing tomatoes. The serrated edge easily cuts through the skin and flesh without damaging the soft interior.
Nutrition Notes
Cucumbers arenāt brimming with the typical vitamins and minerals that youāll find in many fruits and vegetables, but they are an important vegetable because they contain antioxidant phytonutrients that can help protect against inflammation. They are also more than 95% water, which makes them a hydrating vegetableāgreat for your skin.Ā
Avocados are known for being high in fat, but itās the type of fat that your heart loves: monounsaturated fat. Avocados are also brimming with fiber, which has been shown to improve the health of the microbiome, and impacts your health in many ways, including strengthening your immune system, improving cognition and lowering inflammation.Ā
There are few things tastier than a really good tomato, and they are really good for you. Tomatoes are high in vitamin C, which is essential for healthy immune function. They are also high in a carotenoid called lycopene, an antioxidant that helps maintain healthy cells throughout the body, and eating foods with lycopene regularly can help lower your risk of heart disease.Ā
Whole-wheat bread is a heartier choice of bread for this sandwich and youāll get the benefit of more nutrients and more fiber. Eating more fiber can lead to better digestive health. Whole-wheat bread is also a source of important B vitaminsāessential for your working metabolism.
Ingredients
Ā¼ cup plainĀ hummus
1 tablespoon choppedĀ fresh dill
1Ā½ teaspoons honey mustard
2 thin slices whole-wheat bread, toasted
1 (1-ounce) sliceĀ sharp Cheddar cheese
Ā½ small tomato, thinly sliced
Ā¼ medium avocado, thinly sliced
Ā¼ cup alfalfa sprouts
Ā¼ cup thinly slicedĀ English cucumber
1 tablespoon thinly slicedĀ red onion
Pinch of salt
Directions
Stir Ā¼ cup hummus, 1 tablespoon dill and 1Ā½ teaspoons honey mustard together in a small bowl until well combined. Spread the hummus mixture on 1 side of each of 2 toast slices. Layer 1 cheese slice, tomato slices, avocado slices, Ā¼ cup alfalfa sprouts, Ā¼ cup cucumber and 1 tablespoon red onion over the hummus on 1 toast slice; sprinkle with salt. Top with the remaining toast slice, hummus-side down. Cut the sandwich in half diagonally.
450g/18oz baby potatoes
3 tbsp. mayonnaise
Ā½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional
The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of SlĆ”inte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writersā Guild. You can find Kristenās original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.
Step 1
Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly ā just so they stop steaming.
Step 2
Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.
Step 3
Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.
Oatmeal bars (or just oats in general) are great for boosting your energy and giving you a much-needed top up of fibre, known to lower cholesterol and reduce the risk of heart disease. And apart from being full of health-benefits, added with flavours of cinnamon and vanilla, these oatmeal bars make a tasty snack to eat on the go anywhere.
Ingredients:
2 sticks (226g) unsalted room temp butter
2 x 2/3 cups of white sugar
2 cups rolled oats
2 cups all purpose flour
1 tsp vanilla extract
1 tsp grounded cinnamon
1/4 tsp salt
2/3 tsp baking powder
1 big jar black cherry preserve
Method:
Pre-heat the oven to 350ĀŗF / 175ĀŗC.
Grease a baking pan (I used a 20 x 20 cm / 8 x 8 in) with butter and leave to the side.
Cream the butter and sugar together really well.
Add the rest of the ingredients and mix well.
Press half of the mixture into the bottom of the baking pan.
Spread the preserves over it in an even layer.
Crumble the remaining mixture, with your hands, over the raspberry preserves.
Bake for 40 minutes, or until lightly golden brown.
Cool completely before cutting.
If you can’t get hold of any Black Cherry preserve then it’s just as easy to make your own – if not easier as you don’t need to leave the house! All you need is pitted black cherries, sugar and lemon. Glaze the cherries with sugar and leave for a couple of hours then simmer on a low heat for 1 hour.
No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats
Method: For the Pizza Bases: Pre-heat the oven 200C Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended. Heat a small heavy based frying pan over a medium heat. Add one tsp of vegetable oil. Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up. Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through
The Recovery Festival is our annual celebration of mental health, recovery, wellness, and community. Itās a space where service users, supporters, and staff come together to share experiences, promote mental health, and build an inclusive, supportive environment for everyone.
Foodaware 
Ingredients
Serves 4
Salt and freshly ground black pepper
350g (12oz) dried spaghetti or other pasta, such as linguine or tagliatelle
4 tablespoons olive oil
6-8 cloves of garlic, peeled and sliced
10 tinned anchovies, chopped
1-2 pinches of dried chilli flakes
2 tablespoons chopped parsley
Good squeeze of lemon juice