Crunchy prawn & noodle salad

Crunchy prawn & noodle salad

This is for our Dairy-Free readers!

Ingredients

  • 100g rice noodles
  • 2 small carrots, cut into thin matchsticks
  • 2 spring onions, thinly sliced
  • small handful each coriander and mint, chopped
  • 140g cooked prawns in chilli, lime and coriander (we used Waitrose)
  • 2 tsp reduced-salt soy sauce
  • 1 tsp fish sauce
  • 2 tsp light soft brown sugar
  • zest and juice 1 lime

 

Method

  1. Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
  2. In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.

 

Review: Bodytox Detoxing Foot Patches

This Gets: 3 out of 5 rating

 

Bodytox: Detox Foot Patches

So, when I heard about the ‘detox foot patches’ I thought – Why Not?

The instructions said to use every night for 3 nights, obviously some people differ so they may have to use for longer. My initial thought was that this was just like any other detox product, they make you believe it will work and at the end of the day you don’t feel any different and the only thing that lost weight was your purse (or wallet – men are included in this, we don’t discriminate).

 

When I opened the packaging, I noticed a very familiar smell… Soy Sauce. I found this very strange but I was sure it was just the mix of special detoxifying ingredients that gave this peculiar aroma. The packaging included a handy leaflet which shows you which part of the foot is connected to certain parts of the body…

I did what any other person would do… Stuck the pad right in the middle and hoped for the best. I was pleasantly surprised that the pads on my feet didn’t bother me during my sleep. I hardly noticed them (thumbs up to that!)

The instructions said the next morning when the pads are removed there will be dark patches on the pads where the toxins had been drawn out of the feet. The darker patches means there are more toxins on that part of the body.

As I peeled them off, I was happy to see that it did what it said on the tin. Dark patches? Yes. Still smelling of Soy Sauce? Definitely.

 

I did as recommended, 3 nights in a row, each morning checking the foot patch and seeing whether it made any difference. There was a noticeable difference in colour by day 3. It was lighter, still patchy but definitely lighter.

I was happy that my money hadn’t completely gone down the drain, I admit I did not feel too different, but I suppose if I had maybe carried on for another 3 days I would have…

 

For those who want to try this – I would say go for it, it’s not very expensive and you can find them in your local super markets.

Gluten Free Parsnip Hash Browns

This is for our beautiful Gluten Free readers, we look after you too <3

Serves 6

 

Ingredients

  • 450g waxy potatoes (such as Charlotte)
  • 350g parsnips or other root veg
  • 1 small onion, halved and thinly sliced
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
  • 4-5 tbsp sunflower oil

To serve

  • 6 rashers of streaky bacon or slices of prosciutto
  • 6 stems of cherry tomatoes on the vine
  • 6 eggs

 

Method

  1. Peel and coarsely grate the potatoes and parsnips – if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
  2. Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.

 

How to Know if Your Diet is Plotting to Kill You

diets

 

This guest post was written by Michael Volkin, inventor of Weight Loss Stack 52 (currently undergoing crowdfunding), the most unique and fun way to lose weight.

How to Know if Your Diet is Plotting to Kill You

Is your diet actually bad for your body? It’s possible! Diets that restrict calories, and even some fad diets, can be harmful to your health in many ways. Don’t let the appeal of quick weight loss take trick you into harming your health.

A starvation diet is where you don’t consume the required calories and nutrients your body needs on a day to day basis.The fad starvation diets that are popular now include the Master Cleanse, the Ultra Extreme Calorie Restriction Diet, and the Clear Liquid Diet. Among other health concerns, each of these diet plans can lead to malnutrition. Malnutrition can cause emotional swings in the near term and liver and heart issues in the long term.

As an alternative to a starvation diet, you could try a healthier detox diet. Some of these include the Dr. Oz’s 48 Hour Cleanse, Clean Program Diet and the MediFast Diet.

But let’s be honest, diets suck. Here is a general rule of thumb to help you know if the food you have on the plate in front of you will contribute to your weight gain, or help you lose weight: The more humans have monkeyed around with your food, the worse it is for your body. By that statement I mean, is your food processed? Does it contain ingredients on the label you can’t read easily? Is the expiration date on the package past the next scheduled Olympics?

To lose weight, and keep it off, don’t overthink it. A balanced diet of fresh foods containing healthy fats, protein and carbs, mixed with a little exercise will do the trick every time.

 

We Made It To 6 Months!

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We started as an idea and a dream 6 months ago, and we’re live and kicking 6 months later!

 

Thanks to our readers and followers!

<3

Low-fat moussaka

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Ingredients

  • 200g frozen sliced peppers
  • 3 garlic cloves, crushed
  • 200g extra-lean minced beef
  • 100g red lentils
  • 2 tsp dried oregano, plus extra for sprinkling
  • 500ml carton passata
  • 1 aubergine, sliced into 1½ cm rounds
  • 4 tomatoes, sliced into 1cm rounds
  • 2 tsp olive oil
  • 25g parmesan, finely grated
  • 170g pot 0% fat Greek yogurt
  • freshly grated nutmeg

 

Method

  1. Cook the peppers gently in a large non-stick pan for about 5 mins – the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
  2. Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred – you may need to do this in batches.
  3. Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

 

BBC Good Food

Foods to Keep You Full!

I hate that feeling of having just eaten and not even 40 mins later, I start feeling peckish – So I walk to the kitchen, open the fridge about 10 times as nothing in there seems like it will satisfy that peckishness…

Here are some foods that will fill you up for longer which will in turn help you lose weight!

1. Porridge

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Porridge is a great breakfast choice for keeping you full until lunchtime.

Oats are a wholegrain, which means they contain all three parts of the grain – the nutrient-rich inner germ, the starchy endosperm and the fibre-rich outer bran layer.

Top tip: to keep calories down make porridge with water or semi-skimmed milk and sweeten with an artificial sweetener rather than syrup or honey. Adding fresh fruit such as berries or a banana will add even more fibre to keep you going for longer.

2. Potatoes

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The humble spud is often seen as a dieting enemy, but research reveals that potatoes actually help to fill you up thanks to them being packed with starchy carbohydrates.

When looking at the Satiety Index and which 38 foods kept us the most full for two hours after eating them, boiled potatoes came in at the top spot, beating wholegrain bread, brown rice and bananas.

Top tip: as an alternative to chips, make wedges. Simply cut a medium potato into eight wedges, spray with a spray oil and bake until the inside is soft and the outside is crunchy.

 

3. Soup

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There’s heaps of good research to suggest that eating soup before a meal improves satiety so you eat less and take in fewer calories as a result. It’s far more effective – and a whole lot tastier – than drinking a glass of water with a meal to help fill you up.

Tip tip: opt for low-fat varieties, rather than filling up on rich, creamy soups. Good soup choices include vegetable, bean, lentil, mushroom, chicken, carrot and potato soup.

4. Eggs

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Research shows that eating eggs for breakfast can help to stop hunger kicking in so that you eat less for the rest of the day, and lose weight as a result. In one study, overweight or obese women who ate eggs rather than bagels for breakfast reported greater feelings of satiety during the morning and consumed significantly less calories, protein, carbohydrates and fat at lunchtime

Top tip: avoid fried eggs and instead go for boiled, scrambled, poached or make an omelette using a spray oil.

 

5. Oranges

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When it comes to foods to fill you up, most of you might think bananas would be the number one fruit choice. But according to the satiety index, oranges are almost twice as filling as bananas for the same amount of calories.In developing the satiety index, Australian researchers gave volunteers 240 calories worth of food – that equates to around 240g of banana (two large bananas) or 650g orange (four oranges).

Top tip: choose a whole orange rather than orange juice. It contains more fibre, and research shows that drinks don’t fill us up as much as food.

Thinking about all of these foods is making my mouth water….! :)

Red lentil, chickpea & chilli soup

We’re BACK! Due to recent activities getting in the way (work, kids, easter, instagram, facebook…..) we had to tend to life’s demands..

But we’re apologising for the break to our followers with a yummy recipe because we love you all so dearly! :)

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What you need:

  • 2 tsp cumin seeds
  • large pinch chilli flakes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes, whole or chopped
  • 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
  • small bunch coriander, roughly chopped (save a few leaves, to serve)
  • 4 tbsp 0% Greek yogurt, to serve

 

How to prepare:

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

 

And there you have it! Love in a bowl!

 

BBC Good Food

Steak Salad with Blue Cheese Vinaigrette (390 kcal)

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Ingredients

  • 1 fillet or rump steak, 300g/11oz, trimmed
  • 140g green beans, trimmed
  • 1 head chicory, leaves separated
  • 25g walnuts, roughly chopped

For the dressing

  • zest and juice ½ lemon
  • 1 tbsp walnut or olive oil
  • 1 tbsp tarragon, chopped (optional)
  • 1 small shallot, finely chopped
  • 1 tbsp blue cheese, crumbled (we used Danish Blue)

Preparation

  1. Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
  2. For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
  3. Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
  4. Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.

 

Thanks to BBC Good Food