Chef, cookbook author and television personality Jamie Oliver joined "Good Morning America" on Tuesday to help home cooks kickstart the new year with a healthy meal plan.
Oliver shared several recipes and tips from his new cookbook, "Eat Yourself Healthy," to prep nourishing meals for breakfast, lunch and dinner.
Check out the full recipes below.
"A quick batch of overnight oats that will sit happily in the fridge for up to 3 days, ready to be transformed with all kinds of different flavors, is a really helpful, nutritious, delicious thing to have in your life," Oliver writes in his book alongside this recipe.
Makes 6 portions
Time: 10 minutes, plus overnight soaking
Ingredients
2 ripe bananas (12 ounces)
3 cups reduced-fat milk or your favorite unsweetened, fortified plant milk
2 teaspoons vanilla bean paste
3 cups old-fashioned rolled oats
2 apples (12 ounces)
Directions
In a blender, blitz the peeled bananas with the milk and vanilla until smooth, then pour over the oats in a bowl. Coarsely grate in the apples, mix well, then cover and pop into the fridge overnight to do its thing.
The next day, stir well, correct the consistency with a little extra milk, if needed, then either dig in as it is, adding a handful of your favorite seasonal fruit, unsalted nuts or seeds, or choose one of the epic flavor combos on the next pages -- each makes one tasty portion when paired with 1 cup of Mothership Overnight Oats. Fill. Your. Boots.
Helpful Hint
Prepping for one? It's easy to halve the recipe here, giving you 3 portions (1 cup each) for the days ahead.
Serves 1
Time: 14 minutes
Ingredients
3 ounces each cucumber, apple, carrots, raw baby beets, red bell pepper, radishes
1/2 a clove of garlic
1 tablespoon mixed seeds
1 bunch of mixed soft herbs (about 1 ounce), such as dill, mint, parsley, basil, tarragon
1/2 ounce feta cheese
Sea salt
Red wine vinegar
Extra-virgin olive oil
Directions
In a mortar and pestle, pound the peeled garlic with the seeds and a pinch of sea salt, then muddle in 1 tablespoon each of red wine vinegar and extra-virgin olive oil, and season to perfection. Trim and roughly chop the veg and fruit, then either smash it up in the mortar and pestle, or wrap it in a clean kitchen towel and give it a good bashing with a rolling pin. Toss with the dressing and herb leaves, then crumble on the feta. Delicious with crusty whole wheat bread.
"Here we're jazzing up a handy grain package, meaning you get big flavor, fast," Oliver writes.
Serves 2
Time: 13 minutes
Ingredients
1 small bunch of broccolini (6 ounces)
Two 5-ounce boneless, skinless chicken breasts
16-ounce jar roasted red peppers
2 cloves garlic
1/2 a bunch of basil (about 1/2 ounce)
1/4 cup kalamata olives, with pits
1 lemon
2 tablespoons tahini
8.5-ounce package cooked mixed grains
15-ounce can cannellini beans
Directions
Place a large shallow Dutch oven over high heat. Trim the broccolini, halve any thicker stems lengthwise, and dry fry while you score deeply across the chicken breasts at 1/2-inch intervals. Spritz with olive oil, rub with sea salt and black pepper, and cook for 3 minutes on each side, or until the chicken is golden and cooked through and the broccolini is lightly charred.
Meanwhile, pour the peppers into a blender, juices and all, then peel and add the garlic. Add the basil, stems and all, reserving a few nice leaves, and blitz until smooth. Smash, pit and finely chop the olives. Finely grate and reserve the lemon zest. Squeeze the juice into a bowl with the tahini, which will thicken it, then loosen with splashes of water and season to perfection.
Transfer the chicken and broccolini to a board to rest. Pour the pepper sauce into the pan along with the grains. Drain and add the beans, mix together, boil for a couple of minutes, or until reduced, then season to perfection and divide between plates. Scatter on the broccolini, slice and add the chicken, spoon on the lemon-tahini sauce, then sprinkle with the olives, lemon zest and reserved basil leaves.
Reprinted with permission from "Eat Yourself Healthy" by Jamie Oliver, Flatiron Books, copyright 2025.
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