Dry January, no sugar January, or just back to health living January. The New Year is here, and with it comes the collective desire to hit refresh—on our routines, our habits, and yes, our meals. After all the indulgence of the festive season, January is the perfect time to reclaim balance and nourish yourself with meals that are as wholesome as they are delicious. But let’s be real: "healthy eating" doesn’t have to mean bland salads or endless grilled chicken.

This is the season to lean into meals that make you feel good—inside and out—without sacrificing flavor or flair. Whether you’re hosting a casual lunch, prepping meals for a busy week, or simply looking to enjoy a cozy dinner at home, Mob has got you covered with over 3000 delicious recipes and fresh ideas to get you excited about eating well. Trust us, these dishes will leave you satisfied and feeling like the ultimate healthy foodie. We've picked our favourite dishes for a January reset that still feels indulgent.

Cod & Curried Chickpeas

2 tbsp Korma Curry Paste
2 Cans Chickpeas
100 gSpinach
½Lime
2 Fillets Cod Fillets
60 g Greek Yoghurt
To serve - Coriander

Step 1.

Add a tbsp of olive oil to a saucepan over a medium heat. Add the curry paste to the oil and sizzle for 2 mins, then tip in the cans of chickpeas with their water. Bubble away for 10 mins, until thickened slightly.

Step 2.

Stir in the spinach and add the juice of the lime and season to taste. Turn the heat down to a simmer and drop the cod fillets in so they’re submerged. Cook on a simmer for 2 - 3 mins, until the cod is cooked through- careful not to touch it too much so the fillet doesn’t break apart!

Step 3.

Use a large spoon to gently lift the cod into a bowl. Add a spoonful of the chickpeas and spinach over the top.

Step 4.

Top with a dollop of yogurt, drizzle with a little olive oil and finish with a crack of black pepper and coriander.

Cod & Curried Chickpeas

RECIPE

Healthy Flapjacks

2 Bananas
1 Apple
50 g Peanut Butter
50 g Maple Syrup
175 g Jumbo Oats
½ tsp Ground Cinnamon
100 g Dark Chocolate

Step 1.

Heat the oven to 180°C. Line a small baking tray with baking parchment.

Step 2.

Peel and mash the bananas in a large bowl using a fork. Grate in the apple (skin and all), then add the nut butter, maple syrup, oats and cinnamon. Stir together to combine.

Step 3.

Scrape the flapjack mixture into your lined tin, pressing it down into a compact even layer.

Step 4.

Bake in the centre of the oven for 15-18 mins until the top is nicely golden. Leave to cool completely.

Step 5.

Once the flapjacks are cold, snap the dark chocolate into a heatproof bowl and melt over a pan of barely simmering water (or in the microwave on high in 30-second blasts). Once melted, smooth on top of the flapjacks and leave to set – put into the fridge if your patience is testing you.

Step 6.

Once the chocolate is set, cut into 10 rectangles to serve.

Healthy Flapjacks

RECIPE

Quick & Spicy Noodle Soup

320 ml Coconut Cream
25 g Coriander
2 Limes
4 tbsp Thai Green Curry Paste
1 L Chicken Stock
Water
200 g Rice Vermicelli
150 g Radishes
80 g Watercress
2 tbsp Fish Sauce
2 tbsp Chilli Oil
50 g Crispy Shallots
Black Pepper

Step 1.

Put a large, deep saucepan over a medium-high heat. Once hot, add one of the coconut cream tins and cook until the oil separates and the coconut solids turn golden.

Step 2.

Meanwhile, pick the leaves off the coriander, set aside.

Step 3.

Add the curry paste and coriander stems to the coconut oil, then cook, stirring, for 2 mins. Pour the chicken stock in along with enough water to fill the saucepan, then bring to the boil. Turn the heat down to medium and simmer for 10-15 mins to make a broth (skim off any foam that comes up).

Step 4.

Meanwhile, cook the noodles following pack instructions. Trim and thinly slice the radishes (use a mandoline if you have one).

Step 5.

Strain the broth through a fine mesh sieve, then stir through the remaining coconut cream and watercress until wilted. Season with fish sauce, lime juice and black pepper.

Step 6.

Divide the noodles and soup between bowls, then top with a drizzle of chilli oil, radishes, crispy shallots and coriander leaves to serve.

RECIPE