Sweetened naturally with ripe banana, these lower-sugar oat and chia muffins are packed with dark chocolate chips – perfect for a grab-and-go breakfast on the morning run
Pesto-coated courgettes, creamy butter beans and a zesty lemon-mint dressing create a bright, no-fuss bowl intended for long garden lunches and sunlit patio suppers
What is lutein and its pal zeaxanthin? Are they really important for healthy vision? We shed light on the science behind lutein for eyes, how to get it from food and more
A gluten-free twist on a classic comfort dessert – this peach cobbler combines juicy, cinnamon-spiced peaches with a soft, buttery almond and oat biscuit topping for a nostalgic bake
Brighten up your plate with our kid-friendly rainbow pasta salad that’s as fun to look at as it is to eat – packed with veggies and mini mozzarella pearls, all tossed through a honey vinaigrette
A dessert that looks every bit as good as it tastes – these high-protein pots are layered with biscuit crumbs, silky chocolate mousse and a fruity, Black Forest chia compote for a no-bake sweet treat
Rich and deeply indulgent, this chocolate olive oil cake is made with Greek yoghurt and extra virgin olive oil for a fudgy crumb and decadent icing with less sugar
Fresh and full of zesty flavour, this mixed bean and corn salad combines crunchy veg, hearty beans and a smoky lime dressing for a satisfying sharing dish that's perfect for gatherings
Spotted dextrose on the ingredient list of your protein powder or favourite snack? We look at what it is, why it’s used and when it might be useful
Losing your appetite can be frustrating and tiring. Our nutritionist recommends foods for when you’re not hungry, plus tips on getting your appetite back
High in protein and full of flavour, these fricy mango chicken skewers are coated in a super-simple homemade glaze of sweet, dried mango, honey, lime and a kick of sriracha – perfect for grilling
Ginseng tea could be the next addition to your drinks cupboard. But does it have any benefits and how do you make it at home? Our scientist weighs in
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