Jamie Oliver is back with more healthy meals to kickstart the new year, this time featuring nutrient-dense legumes in every dish.
Check out the full recipes below.
Serves 2
Time: 18 minutes
"Cooked avocado paired with spice, black beans and caramelized tomatoes will make you smile," Oliver said of this simple breakfast recipe.
Plus, this versatile dish works equally well with other beans such as chickpeas, cannellini beans or borlotti.
Ingredients
2 whole wheat tortillas
1 small ripe avocado (6 ounces)
4 scallions
6 ounces ripe tomatoes
15-ounce can black beans
4 eggs
1 teaspoon smoked paprika
1/4 cup cottage cheese
1 tablespoon jarred sliced jalapeños
4 sprigs of cilantro
Directions
Preheat the oven to 350 F. Place a large nonstick ovenproof frying pan over high heat, briefly toasting the tortillas as it heats up, then remove. Halve, pit and peel the avocado, then cut into quarters. Trim the scallions. Halve the tomatoes.
Drain the beans and add them to the hot pan to char and pop, then remove and set aside. Spritz the pan with olive oil, add the avo, scallions, and tomatoes, cut-side down, and season with sea salt and black pepper. Cook for 5 minutes, or until starting to char, turning as you go.
Crack the eggs into a bowl, add the paprika and a pinch of salt, and beat well. Return half of the popped beans to the pan, pour the eggs in and around the veg, then sprinkle with the remaining beans. Dollop with spoonfuls of cottage cheese, sprinkle with most of the jalapeños, then transfer to the oven for 5 minutes, or until the eggs are cooked to your liking.
Finely chop the remaining jalapeños, pick the cilantro leaves, and sprinkle over the omelet, before serving with the tortillas. Heaven.
Serves 1
Time: 11 minutes
Ingredients
3 ounces each pomegranate seeds, yellow bell pepper, ripe tomatoes, red onion, cucumber, drained canned chickpeas, radishes, ripe avocado, little gem lettuce
1 ounce dried mango
1/2 a bunch of mint (about 1/2 ounce)
1 lime
Directions
Leaving the pomegranate seeds and chickpeas whole, trim, peel, or seed and finely chop all the veg and fruit, along with the dried mango and the mint leaves, then dress with the lime juice and 1 tablespoon of extra virgin olive oil. Season to perfection with sea salt and black pepper, and serve. Delicious just as it is, or paired with couscous or a steaming baked potato.
Serves 6
Time: Prep - 40 minutes; Cook - 1 hour
Ingredients
1 pound ground beef
1 good pinch of ground cinnamon
3 red bell peppers (1 pound)
3 onions (1 pound)
3 large carrots (1 pound)
6 stalks of celery (8 ounces)
6 cloves of garlic
Two 15-ounce cans borlotti or Roman beans
14.5-ounce can whole tomatoes
1 bunch Italian parsley (about 1 ounce)
Directions
Place a large, shallow Dutch oven over medium-high heat and add 2 tablespoons of olive oil, the beef, cinnamon and a very generous pinch of black pepper. Stir regularly while you seed and finely chop the peppers, and peel and finely chop the onions, carrots, celery, and garlic, adding them to the pan as you go. Cook until softened and golden, stirring regularly.
Add 2 tablespoons of red wine vinegar and let it cook away, then pour in the beans, juices and all. Pour in the tomatoes, breaking them up with a spoon, and a can full of water, then a good pinch of sea salt. Cover, bring to a boil, then turn down the heat and simmer for 1 hour, stirring occasionally and uncovering for the last 10 minutes.
Use a potato masher to mash up half of the ragù, stirring it back in for a better texture, then loosen with a little water, if needed. Taste, then season to perfection with salt, pepper, and a little more red wine vinegar, if you like.
Finely chop the parsley, stems and all, and stir into the ragù. Now, you can serve it as is, with pasta or rice, hunks of bread, or in a baked potato, or you can turn it into a casserole, whether right away or by stashing it in the fridge (up to 3 days) or the freezer (up to 3 months) for a future meal.
Tip: Make it vegetarian by swapping in ground meat alternative for the ground beef, and cook over medium heat in step 1.
Reprinted with permission from "Eat Yourself Healthy" by Jamie Oliver, Flatiron Books, copyright 2025.
Later, on "GMA3," Oliver shared two simple sweet treats. Check out the recipes below.
Makes 6
Time: 12 minutes
Ingredients
1 cup pitted Medjool dates
3 tablespoons skinned hazelnuts
10 ounces silken tofu
1/4 cup unsweetened cocoa powder
1 orange
6 generous tablespoons Greek or plant-based yogurt
Seasonal fruit, such as oranges, cherries, strawberries, raspberries, to serve
Directions
In a bowl, just cover the dates with boiling water and let soak for 5 minutes, then drain. Toast the hazelnuts in a small frying pan until lightly golden, shaking regularly, then crush in a mortar and pestle until fine.
Add the dates to a blender with the tofu and cocoa. Finely grate in the orange zest, squeeze in the juice, add 1 ice cube, if you have it, and blitz until super-smooth, stopping to scrape down the sides with a spatula a few times.
Divide the mixture between little pots, glasses or cups, and either eat right away or cover and stash in the fridge until you want them (up to 3 days). Serve each pot with a spoonful of yogurt, a sprinkling of crushed hazelnuts and some extra fruit of your choice.
Makes 10 portions
Time: 12 minutes, plus freezing
Ingredients
2 ounces dark chocolate (70%)
1 teaspoon vanilla bean paste
2 tablespoons runny honey
1 generous cup plain yogurt
2 tablespoons tahini
1/2 cup pitted Medjool dates
1/2 heaping cup mini pretzel twists
Directions
Line a 9-by-13-inch baking dish with a sheet of parchment paper. Break the chocolate into a heatproof bowl, then melt in the microwave or over a pan of gently simmering water, making sure the water doesn't touch the bottom of the bowl, stirring occasionally until smooth.
Mix the vanilla paste and honey into the yogurt, then spread it over the bottom of the lined dish and evenly ripple through the tahini. Finely chop and sprinkle on the dates, crumble on the pretzels, then erratically drizzle with the melted chocolate to finish. Freeze for at least 2 hours, or until solid.
Once frozen, break into portions and stash in an airtight container, where it will keep happily in the freezer for up to 3 months -- if it lasts that long!
'GMA' kitchen picks
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