Healthy tips for Eating:

Always grill meat and sausages rather than frying. Trim off excess fat before cooking
Always remove the skin from chicken and don’t eat the crackling on pork!
If you do fry, use a little sunflower oil. With many meats there is no need to add any extra fat. Cook over a low heat to start with to release the natural fat to fry in. Drain foods well before serving.
Keep a supply of canned fish like tuna or sardines. Sardines make a very good lunch dish on wholemeal toast or used as a jacket potato filling.
Poached fruit like apples, pears, plums and peaches make ideal desserts. Peel, core and slice. Poach in a little fruit juice such as apple or orange. Freeze any left over for another day.
Add extra chopped vegetables like celery, carrots, mushrooms or peas to stews and casseroles. Add mashed swede or carrot to mashed potatoes.
Unsalted nuts make a very good snack or add them chopped to homemade stuffing, toppings with cottage cheese, salads and desserts.
Stir-fry dishes are quick to make and save on washing up. Stir-fry thin strips of beef or chicken with lots of colourful vegetables like carrots, leeks, broccoli, courgette, mushrooms, peppers, spring onions and French beans in a large frying pan or wok
If you do not feel like cooking, pile salad and a mixture of fruit like banana and apple, on a piece of wholemeal bread.
Dried fruits like sultanas, apricots, prunes are light and easy to eat. Soak some dried prunes over night for a delicious breakfast treat served with plain yoghurt