Spiced Chicken

Spices not only make a dish more flavourful, but many of them also have brain health benefits. A flavonoid in some, like thyme, contains brainboosting power that may help strengthen connections between neurons. Thyme has also been shown to increase the amount of DHA, an omega-3 fatty acid, in the brain. Garlic, along with warding off any pesky vampires, may help promote better bloodflow to the brain.

2 tsps ground paprika 1 tsp ground cumin 1 tsp dried thyme 1 clove garlic, minced

cup balsamic vinegar 2 tbsp local honey 4 boneless, skinless chicken breasts Salt and pepper, to taste

¼ Preheat the oven to 230C/425F. In a small bowl, combine the paprika, cumin, thyme and garlic. In another small bowl, whisk together the vinegar and honey. Season the chicken with salt and pepper on both sides. Place the chicken in a baking dish and pour the honey mixture over it to coat. Then cover the chicken with the seasoning mixture on both sides. Bake for 20 minutes, or until cooked through.

Preheat oven to 230C/450F. Grease a baking sheet. In a bowl, combine sweet potato wedges with olive oil, garlic powder and black pepper until coated. Spread them evenly on the baking sheet. Bake the sweet potato fries for about 15 minutes, and then turn them over and bake another 10 to 15 minutes until they are crispy. If you cut smaller fries, they will take less time to cook. Remove from the oven and sprinkle with salt to taste. Gently squeeze lemon juice over the fries to give a light citrus flavour.