One of the biggest excuses I hear when it comes to people making poor dietary choices is time – “I’m too busy to eat well/cook/meal prep/follow a recipe/grab healthy snacks”….. sound familiar? I must hear this several times a week, which is a shame because for the most part it isn’t true. Healthy eating is not impossible on the go, and the Grab and Go and Power Packs of Acti-Snack combinations are a perfect example of this. So when Acti-Snack asked me if I could create a healthy recipe using their additive and sugar-free mixes I couldn’t wait to get experimenting in the kitchen…. and the result are these Fit Food Muffins!
Spring is most definitely in the air and Easter is just around the corner which of course brings with it plenty of chocolate, hot cross buns, simnel cake…. basically lots of delicious but not very healthy treats. So when Rachel’s Organic Yogurt sent me across a booklet of healthy Easter Recipes using their delicious products I couldn’t wait to give them a go – and this particular recipe was so good I had to share. So as the perfect Easter weekend lunch to balance out all those chocolate eggs, here is Rachel’s Organic Peashoot, Goats Cheese and Pomegranate Salad with Yogurt Dressing.
Health fads may come and go, but juices and juicing are a healthy habit that has not only stayed the distance, but with the advent of the green juice movement, and juice bars popping all over London, one that is showing no signs of slowing down. But in the backlash against sugar in our diets and the shocking realisation that most adults in the UK consume way above the recommend daily intake of sugar – juices have also had their fair share of bad press. So, is juicing really as bad as the media may have us believe? Or is green juice really the wellness essential we need in our lives?
Quitting Sugar is fast becoming one of the leading health trends with more and more people trying to cut it out, or at the very least significantly lower their intake of sugar. But in reality it can be extremely tough to reduce the sweet stuff, especially when it comes to cooking and baking. So when Natvia – the 100% natural sweetener asked me if I could create a recipe for them using their diabetic friendly and virtually calorie free alternative I was intrigued to give it a go and see if a classic sweet dish would still taste the same with no added sugar. The founder of Natvia actually created the product for his wife, who suffered from gestational diabetes when pregnant and so started researching natural alternatives to sugar. Natvia is made from the stevia plant so comes from 100% natural sources, and so I couldn’t wait to give one of my favourite desserts a Natvia makeover to see how it tasted! So, here is my recipe for a Healthy Strawberry Cheesecake – just in time for Valentine’s Day!
Winter may be dark and cold but it is good for one thing – root vegetables like parsnips, turnips and celeriac being in season. As well as this, these starchy vegetables pack a nutrient punch whilst at the same time satisfying our carb and comfort food cravings on dark Winter nights. This Winter Vegetable Gratin recipe works with pretty much any root vegetable so do feel free to experiment and find your favourite combination. I personally love the taste of celeriac (which is extremely low in calories but contains plenty of vitamin K which can boost bone health) and in this particular version I combined it with parsnips, squash and sweet potato – but carrots, potatoes, swede, fennel and turnip also work really well – if you have a favourite root vegetable now is the time to let it shine! This recipe makes a great side dish – I served it last night alongside steak for my husband and tuna steak for me, but it also works well with white meat. It was also delicious heated up again today for my lunch, so it works really well as a stand alone dish as well as an accompaniment. So how do you make it?
For a variety of different reasons – health, environmental or even just emotional – more and more people are giving up eating meat, or at least limiting their intake. Personally I have been a vegetarian for over 15 years, which means in that time I have had to come up with many different ways to make meat-free dishes, and create my own recipes. When people first give up meat they can sometimes find it hard to be creative or have variety in their meals – which is hopefully where I (and this recipe) can help!
One cuisine that is super-vegetarian friendly is Indian – dhaals, ghobis, saag…. all of these dishes are vegetable based. So I’ve come up with a simple vegetarian curry recipe that is easy and inexpensive to make, and should easily last at least 3 days, so it’s the perfect dish to cook on a Sunday night to see you through midweek suppers and lunches.
So without further ado, here is my recipe for Squash, Spinach and Lentil Curry.