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Here’s Some Of Our Favourite Healthy Recipes

Spaghetti Bolognese 

(Serves 4 people)


  • 2 medium onions, peeled and chopped
  • 1 tbsp olive oil
  • 1 garlic clove peeled and crushed
  • 500g lean mince
  • 90g mushrooms, sliced
  • 1 tsp dried oregano or mixed herbs
  • 400g plum tomatoes
  • 1 large carrot sliced into discs and cut in half
  • 2 celery sticks finely chopped
  • 300ml beef stock
  • 1 tbsp Tomato purée
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper
  • 350g spaghetti pasta


  1. Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
  2. Stir in the plum tomatoes and break them up with your spatula, beef stock, tomato purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.

Meanwhile, cook the spaghetti in a large pan of boiling water, according to packet instructions. Drain well and separate into 4 bowls and top off with the Bolognese.

Any leftovers can be stored in the fridge in an air tight container for 2 days or freeze the Bolognese for another day.


Overnight Oats

This recipe is perfect for when you’re in a rush and don’t have time in the morning. Prepare it the night before and tuck in to the delicious oats in the morning.


Overnight oats:
50g rolled oats
50g low fat Greek yoghurt
20ml of milk (almond or cow’s milk)
A hand full of frozen raspberries


Throw the Greek yoghurt, milk, and raspberries into a bowl or air tight container and mix them up. Stir in the oats and place in the fridge overnight. Enjoy your creamy oats in the morning!

You can use lots of different fresh and frozen fruit and even add a dash of cinnamon to give a sweet taste.


Lighter Carbonara



Et voila!

Lighter carbonara

Spiced chicken with roasted veg from Eat Well for Less


Eat Well For Less


1 Preheat the oven to 200°C/400°F/gas mark 6. Cut 5 pieces of foil each big enough to wrap a chicken breast 1½ times over.Instructions

2 Put 2 tablespoons of the olive oil into a small bowl or cup, add the smoked paprika, dried basil and cayenne pepper and mix well.

3 Place a chicken breast onto the centre of each piece of foil,
divide the spiced oil among the parcels and turn the chicken in
the oil to coat completely. Add a garlic clove to each one, then fold the foil up around the chicken to make a parcel, sealing it well.

4 Put the parcels onto a baking tray and place in the oven for 20 minutes until cooked through.

5 Pile the chopped peppers, courgette and onions into a roasting tin, add the remaining oil and season with salt and black pepper. Toss together then roast in the oven with the chicken.

6 Bring a large saucepan of water to the boil. Meanwhile, rinse
the rice in cold water and drain well. Tip the drained rice into the boiling water, stir well then simmer for 15–18 minutes until cooked through. After 15 minutes of cooking, lift a spoonful of rice out of the pan, drain off the water and taste it – if it’s cooked there will be no chalkiness in the centre. If there is a tiny white mark in the centre of the grain, it needs to cook for another couple of minutes.

7 Drain the rice into a colander and leave to steam while you get the chicken and vegetables out of the oven. Open the foil parcels, being careful to avoid escaping steam as you do. Check the chicken is cooked by piercing the centre of the chicken with a sharp knife. Don’t cut it in half, just slide the knife in, then out again. Any juices coming out should be clear and the tip of the knife should be very hot. If not, return to the oven for another 5 minutes and check again.

8 Tip the cooked rice onto the tray of roasted vegetables and toss together. Add the sundried tomatoes and toss once to mix thoroughly, then season to taste.

9 Serve the chicken on a bed of the roasted vegetable rice with a salad garnish, if you fancy it.