© 2017 by Healthier with Hannah 

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Yummie, healthy weekend meals

November 23, 2017

Here's 2 delicious and nutritious recipes for your weekend. Bon appetite or smaklig måltid as we say in Sweden! 


Turkey burger with sweet potato wedges































Prep 15 min

Cook 25 min



  • 1 large sweet potato (about 190g), cut into wedges

  • 260g turkey breast mince (under 5% fat)

  • 1 small red onion, diced

  • 1 garlic clove, grated

  • 1 large egg, beaten

  • 1 apple (about 70g), peeled and grated

  • 2 tsp dried oregano

  • 1 tsp paprika

  • 15g coconut or vegetable oil



  1. Heat oven to 180C/160C fan/gas 4. Zap the sweet potato wedges in the microwave for about 6 mins on full power until just turning soft. Leave to rest for 30 secs.

  2. While the sweet potato is spinning in the microwave, mix the mince in a bowl with the onion, garlic, egg and apple. Get your hands stuck in and work the ingredients together with a good pinch of salt and pepper, the oregano and paprika. Shape the mixture into two burgers about 3cm thick. Place on a baking tray in the oven for 15-20 mins until cooked through.

  3. Heat the coconut oil in a large frying pan over a high heat. Add the sweet potato wedges and shallow-fry for about 3 mins each side until they are nicely browned all over and cooked through to the centre. (Alternatively, toss in the oil and roast in the oven for 15-20 mins.) Drain on kitchen paper, then season with a good pinch of salt.

  4. Serve the burgers with the sweet potato wedges and a portion of green veg either steamed, blanched or boiled.



Chicken korma 
































Prep 15 min

Cook 20 min



  • small knob fresh ginger, peeled and finely sliced

  • 1 garlic clove

  • 1 onion, sliced

  • 1 tbsp vegetable oil

  • 4 skinless chicken breasts, cut into bite-size pieces

  • 1 tsp garam masala

  • 100ml chicken stock

  • 3 tbsp low-fat fromage frais

  • 2 tbsp ground almonds

  • handful toasted, sliced almonds, to serve

  • coriander leaves, plain rice, naan bread or chapatis, to serve



  1. Cook the ginger, garlic and onion in a large pan with the oil until softened. Tip in the chicken and cook until lightly browned, about 5 mins, then add in garam masala and cook for 1 min further.

  2. Pour over the stock and simmer for 10 mins until the chicken is cooked through. Mix together the fromage frais and ground almonds. Take the pan off the heat and stir in the fromage frais mixture. Sprinkle over sliced almonds, garnish with coriander and serve with boiled rice, chapatis or plain naan bread.

Original recipes at BBC Good Food.


Have a good and hopefully tasty weekend! 

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