Wellbeing: Recipe Ideas Click here for healthy recipe ideas from the Heart Foundation. Lusciously Nutty Holiday Logs Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that will be a lovely addition to any holiday cookie platter. 1 cup finely chopped walnuts 1/3 cup plus 5 teaspoons sugar, divided 1 tablespoon freshly grated orange zest 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 8 sheets phyllo dough, (9-by-14-inch), thawed Canola oil cooking spray 1/3 cup semisweet chocolate chips     Preparation Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar. Bake the logs, in batches, until golden, about 25 minutes. Let cool completely. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring after each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.   Grilled Citrus Chicken with Vegetable Salad Burritos Ingredients for Citrus Chicken (4 servings): 4 boneless, skinless chicken breast halves, about 150 g each 2 large garlic cloves, crushed 60 ml fresh orange juice (¼ cup) 60 ml fresh lime juice (¼ cup) 5 ml chili powder (1 teaspoon) 0.6 ml crushed red pepper flakes (1/8 teaspoon) Ingredients for Salad Burritos: ½ medium green bell pepper, seeded and diced 20 g finely crushed celery (2 Tablespoons) 20 g finely sliced red onion (2 Tablespoons) 8 g crushed cilantro (2 Tablespoons) 30 g light mayonnaise (2 Tablespoons) 1 medium avocado, seeded, peeled, and diced 4 x 15 cm fat free flour tortillas How to cook the chicken: Rinse chicken breast halves and remove all visible fat. Pat dry with paper towels. In a shallow dish, whisk together remaining ingredients. Add chicken breast halves and turn to coat. Cover and refrigerate for several hours. When ready to cook, light a grill. Grill for about 5 minutes per side, or until cooked through. Serve at once. How to make it: In a medium bowl, combine tomatoes, cucumber, bell pepper, celery, red onion, cilantro, and mayonnaise. Cover and chill until ready to assemble. Just before serving, prepare avocado and stir into vegetable mixture. Using a slotted spoon to drain off any liquid, divide the mixture between the 4 tortillas, placing the vegetables just off-centre, near the edge where you're going to start rolling. Roll up and cut each burrito in half. Serve at once. Source: From the Accu-Chek Active Cook Book. Recipe and picture taken from the low GI, low fat recipe book by registered dieticians Gabi Steenkamp and Liesbet Delport, Eating for Sustained Energy 4 (Tafelberg).