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Yet another flavorful chicken salad from Larousse Salades Repas for you, weight watchers ūüôā



2 tablespoons unsweetened yogurt

Juice of 1 medium lemon

1 tablespoon dried oregano

2 tablespoons fresh mint leaves

500g chicken breasts, cut into strips

3 tablespoons virgin olive oil

150g young spinach shoots

150g yellow bell peppers

1 English cucumber, chopped

120g feta cheese, cubed

50g Kalamata olives

Salt and pepper, to taste


  • In a¬†large bowl, carefully combine yogurt, 2 teaspoons lemon juice, oregano, mint and chicken.

  • Cover with cling wrap and leave mixture to marinate for at least 30 minutes in the refrigerator.

  • Preheat grill or oven. Cook chicken at moderate heat for 10-15 minutes till cooked throughout.

  • In a salad bowl, combine spinach shoots, yellow bell pepper, cucumber, feta cheese and olives.

  • Toss well and arrange the chicken pieces on top. Dress with lemon juice and olive oil and serve.

Yogurt Chicken with Mint & Feta Salad


Do not skip breakfast, I repeat, do not skip breakfast! If you are really pressed for time, at least get into the habit of gulping down a smoothie before you head out or pour it into a handy container to drink on your way to work. Try this healthy and satisfying strawberry banana smoothie from Jessica Gavin to keep you energized throughout the day. If you prefer blueberries, this smoothie recipe from Love and Olive Oil is the one you will be making every morning.

I used almond milk for both smoothies making it suitable for vegans and lactose intolerant people as well as those wishing to cut down on calories and fat from cow’s milk. While the price tag may be somewhat prohibitive, you will be happy to know that you can often find¬†almond milk cartons¬†marked down to half price discounts at every end-of-month sales, so do keep an eye open for them in the¬†organic section of your local grocery store or supermarket.




1/2 cup plain Greek yogurt

1 large banana, sliced

1/4 cup almonds raw

1/2 cup old fashioned oats

2 cups strawberries, frozen

2/3 cup almond milk

1 teaspoon pure honey


  • Add all ingredients into a blender. Blend for about 90 seconds until the mixture is smooth.

  • Add more honey as needed. Top with chopped almonds, strawberry or bananas if desired.

  • Add more¬†milk as needed to achieve desired consistency as recipe yields a thick smoothie.




1 banana, peeled

1 cup frozen blueberries

1/2 cup almond butter

1/2 cup plain yogurt

3/4 cup almond milk

3 dates, pitted and chopped

1 cup crushed ice


  • Combine all the ingredients in a blender and¬†pur√©e on high speed until the mixture is smooth.

  • Add¬†ice cubes and blend until the smoothie¬†reaches your desired consistency. Makes 1 serving.

Almond Milk Smoothies

Almost too pretty to eat, this vibrantly colourful fruit salad from, Once Upon A Chef, will provide the ultimate {not-too-sweet} ending to any over indulgent meal. Suitable for vegetarians, you can make this ahead and chill until ready to dish out alongside a platter of dainty mignardises. It is best to keep it simple and elegant with individual portions served in verrines and topped with a cloud of whipped cream. If you want to go for a tropical twist, it won’t hurt to have a few mango or pineapple chunks in there and skip the citrus syrup for a splash of coconut water.



1 pound strawberries, hulled and halved

3 large navel oranges, skin and pith removed

1 tablespoon fresh lemon juice, plus more to taste

2-1/2 tablespoons light brown sugar, packed

1 tablespoon finely chopped mint leaves


  • Place strawberries in a serving bowl. Cut off the top and bottom of each orange so they sit flat.

  • Using a sharp knife, work your way around to remove all the skin and pith from¬†each orange.

  • Working over the serving bowl, carefully cut the segments out from between the membranes.

  • Over a separate small bowl, firmly squeeze remaining membranes to release the orange juice.

  • Add lemon juice and brown sugar to the fresh orange juice and stir until the sugar is dissolved.

  • Pour over¬†strawberries and orange segments, gently toss to combine. Sprinkle with fresh mint.

  • Taste and add more lemon juice, if required. Refrigerate for at least 30 minutes up to 6 hours.

  • Garnish with a sprig of fresh mint and serve the fruit salad in¬†dessert bowls. Makes 4 servings.

Strawberry & Orange Salad

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