Jamie Oliver, cookbook author, uses simple ideas and healthy recipes. He is changing palates from desiring fast food to home-cooked meals. Jamie Oliver has also challenged around 20,000 cafeterias across London to serve healthier meals by heading up his Feed Me Better campaign to try to improve Britain's school cafeteria lunches. He believes meals can be healthy and economical at the same time. He has started a food revolution.
Salad
Salads are always a hit. Jamie Oliver suggests skipping the fancy bowl, tongs and mess and just use a cutting board that you enjoy. Cut up the vegetables, the romaine lettuce, one red chicory on the . Jamie Oliver suggests that you keep chopping until everything is cut fine. JamieOliver.com states to squeeze the juice of two limes onto the salad and quarter of a red onion. Add extra virgin olive oil, according to the same recipe and season to taste. Snip one punnet of cress over the top of the salad before serving the entire cutting board filled with salad at the table.
Corn on the Cob
Corn is an extremely versatile vegetable. Keeping it on-hand frozen in your freezer will make it no worse for wear than having it fresh. Frozen foods have been flash-frozen, thus sealing in the flavor and nutrients. Corn is also often the favorite vegetable for children, which makes it an easy vegetable to serve. However, corn served the same way all of the time makes it easily looked over. Corn on the cob if boiled, can lose the nutrients. Steam corn on the cob, grill it or try it chargrilled. JamieOliver.com suggests placing it in a pan with a pinch of salt and cover it with boiling water. After it is cooked, move it to a hot griddle and drizzle it with extra virgin olive oil, turning frequently until it is charred.
Chicken Breasts
On JamieOliver.com, one suggestion for cooking chicken breasts (skin on) is to coat the chicken breasts with olive oil and then sprinkle them with salt and pepper. The recipe suggests that you lay the chicken breasts with the skin side down, onto a hot griddle and cook them until that side turns golden. Drizzle 1 tablespoon of honey, some sprigs of rosemary and thyme. Bake on the top shelf in the oven for 15 minutes, or until cooked through, as advised by JamieOliver.com. Pour off the oil carefully, away from the griddle pan and then place the chicken back into the oven on high heat. Sprinkle some coriander leaves over the chicken before serving and some of Jamie Oliver's jerk sauce, if desired.
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