Eat Yourself Healthy is one of my favorite Jamie Oliver cookbooks. More than a cookbook, it is a guide to helping your body be the best it can be – starting with the food you put in it. He starts the book with a shopping list of pantry staple items you should have (and that feature in many recipes). He also includes a 2 week meal plan (so you don’t have to think about what to make) and each recipe is broken down into macros. Let’s clear one thing up, it’s not a diet book – while the recipes are all “healthy” ie. made with good ingredients, they’re don’t feel or taste restrictive, there’s even baked goods with flour (not protein powder and mashed bananas).
Dietary Notes
It’s a very well rounded cookbook, but dietary wise is primarily pescatarian with loads of vegetarian options.
Best For
Those who want to eat better but don’t know where to start or busy people who want a wholesome and easy meal plan laid out for them.
Cooking Level
Beginner – recipes are simple to follow and made largely with pantry staples.
I’ve made a number of his recipes and all have been delicious, but when it came to picking one to share there was an obvious choice. His batch it up Protein rolls. Protein has become the #1 macro everyone and their mother is obsessing over and these are actually delicious. The protein content comes from eggs, cottage cheese and nuts and each roll gives you 17g grams of protein and 6.6g fibre.
Jamie Oliver’s Big Batch Protein Rolls
Ingredients
- 1 sachet yeast
- 150 g mixed unsalted nuts (cashews, almonds, walnuts etc)
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 3 large eggs
- 850 g wholemeal self-raising flour
- 300 g cottage cheese
- 1 tsp marmite
Instructions
- In a jug, stir the yeast into 300ml of warm water and leave for 5 minutes.
- Place the nuts and seeds in a food processor and pulse to roughly chop them. Crack in 2 eggs, then add 1 tsp salt, the flour, cottage cheese and marmite. Pour the yeast mixture and blitz until just combined.
- Tip onto a clean work surface and knead for 5 minutes, then cover and leave to proof in a warm area for 1 hour, or until doubled in size.
- Divide the dough equally into 12, roll each piece into a long roll-shape and line them up on a large greaseproof-paper-lined tray (you may need to work in batches). Score lengthways down each one, then beat the remaining egg and egg wash each roll. Proof for 1 more hour, or until doubled in size.
- Preheat the oven to 190?. Bake the rolls for 20 minutes, or until golden and hollow-sounding when tapped on the bottom. Cool on a wire rack.
Eat Yourself Healthy is published by Penguin Random House. It is available here.
