grilled chicken tortillas
serves 2
2 skinless chicken breast fillets;
1/4 cup lime juice;
2 cloves garlic, crushed;
1 cup bean sprouts;
1 cucumber, peeled into ribbons;
1/4 cup coriander leaves;
1/4 cup mint leaves;
1 red capsicum, sliced;
2 spring onions, sliced;
1/4 cup roasted peanuts, chopped;
1/4 cup sweet chilli sauce;
juice from 4 limes;
2 tortillas.
Combine chicken with the lime juice and garlic then marinate for 30 minutes. Grill the chicken until cooked through and set aside. Wrap tortillas in foil then warm for 5 minutes in a moderate 180C oven or quickly over a hot grill. Combine all the salad ingredients then drizzle over the lime juice. Fill warm tortillas with salad, then top with sliced chicken and a little sweet chilli sauce.

baked apples stuffed with apricots & almonds
serves 4
1/2 cup flaked almonds;
1/2 cup dried apricots, chopped;
2 tsp maple syrup;
1/4 tsp ground cinnamon;
4 apples, cored;
2 cups unsweetened apple juice.
Combine nuts, fruit, maple syrup and cinnamon. Fill the apples with this mixture and place in a baking dish. Pour over apple juice and bake in a moderate oven 180C for 20 to 30 minutes until apples are golden and slightly collapsed. Serve warm with a little low-fat yoghurt or ice-cream.

yellow fruit & raspberry salad
serves 4
4 nectarines, cut into wedges;
2 mangoes, peeled and sliced;
pulp from 4 passionfruit;
1 punnet raspberries.
Combine all the ingredients and eat.