Summer is Coming (and our 5 tips for being healthy!)

Summer is Coming (and our 5 tips for being healthy!)

The beginning of spring is probably one of the craziest time for weight loss diets. Everyone’s coming out of their winter hibernation with a nice comfy layer of warmth (particularly around the middle). But don’t reach for the weight loss pills just yet (or, you know, at all). The key to healthy weight loss is balance and consistency. You need to eat your YOUR body. For the activities YOU do. For the types of food YOU like. Do you see what pattern here? It’s about you. So whatever info we provide for you, it’s just a guideline, and you need to make sure it’s suitable for you and your situation. For example, a high carb diet isn’t going to be suitable for someone who sits at a desk all day. However, someone who runs a lot will want to increase their carb intake (not drastically) so ensure they have the energy to run. Or mum’s who run around after kids all day, might want to include some low GI foods in their diet, to keep them going all day long. But the one thing that’s (usually) universal, is eating enough fruit and vegetables, lean meats or proteins (go the vegetarians!) and having a small portion of healthy fats in your daily diet. It’s so easy to just reach for chips and dip (ahem, guilty), but with a bit of preparation, you can make something much more satisfying (and better for you!) than chips and dip. Here are our top 5 tips that we use to keep ourselves healthy: Always eat enough. It’s so easy to just grab one  piece of fruit as you’re running...
Fennel, Radicchio & Pear Salad

Fennel, Radicchio & Pear Salad

Hello Spring! I can’t believe it’s September already! How is it only 16 weeks until Christmas? Time to start thinking about what to cook, who’s coming and what they’ll be bringing to a Christmas feast. Luckily I have a recipe to share today that no one will be able to complain about – it’s a nice light salad. It’s super quick and easy, and it’s also really healthy. In my opinion, it’d go nicely with a scrumptious roast pork dish. Ingredients (salad) 2 heads of radicchio ½ bulb fennel, thinly sliced 1 Corella pear 100g Persian feta 1 eshallot, thinly sliced 1 tbs toasted pine nuts Handful of rocket   Ingredients (dressing) 20ml balsamic vinegar 80ml olive oil 1 clove garlic 1 tsp mustard (grain or Dijon) salt and pepper   Method: Thinly slice fennel and pears and soak in water with lemon juice till needed. This prevents it from oxidising. Cut radicchio in quarters, remove core and shred finely. Allow fennel and pears to drain all water off before serving. Excess water will dilute flavour of the dressing. Combine salad ingredients in serving bowl. To make dressing, place all ingredients in an airtight container and shake hard. Dress salad immediately before serving....
Kumera, Kale and Quinoa Superfood Salad

Kumera, Kale and Quinoa Superfood Salad

ingredients. 1 1/2 cups quinoa, rinsed if needed 2 1/2 cups vegetable stock 3 tbsp olive oil 3 cups peeled and diced sweet potato 4 cups chopped kale, discard the ribs 1/4 bn parsley – chopped 1 large apple 1/4 cup Goji berries 1/2 tsp salt 1/4 cup balsamic vinegar 1 shallot, finely diced 1 tsp honey dijon mustard 1 tbsp honey 2 – 3 tbsp olive oil 1/4 tsp salt Method. Add the quinoa and vegetable broth to a medium pot, and turn on to high heat. Once it starts to boil, reduce the heat to a simmer and cover. Simmer until cooked, about 12 – 15 minutes. While quinoa is cooking — add olive oil to a large skillet over medium-high heat. Once heated add the diced sweet potatoes and salt, then cover. Stir occasionally, and if it starts to brown too much, add a little water or broth. Cook until almost tender, about 7 minutes, then add the kale and continue to stir until it wilts, about 2 minutes. Remove from heat and let it cool slightly. Check on the quinoa — should be almost done at this point. Add the diced apple and goji berries to the sweet potatoes. Once quinoa is cooked and cooled slightly add it to the sweet potatoes. Spoon in the vinaigrette, add in the parsley & salt...

Kumera, Kale & Quinoa Superfood Salad

Kumera, Kale and Quinoa Salad ingredients. 1 1/2 cups quinoa, rinsed if needed 2 1/2 cups vegetable stock 3 tbsp olive oil 3 cups peeled and diced sweet potato 4 cups chopped kale, discard the ribs 1/4 bn parsley – chopped 1 large apple 1/4 cup Goji berries 1/2 tsp salt   Vinagarette ingredients 1/4 cup balsamic vinegar 1 shallot, finely diced 1 tsp honey dijon mustard 1 tbsp honey 2 – 3 tbsp olive oil 1/4 tsp salt   Add the quinoa and vegetable broth to a medium pot, and turn on to high heat. Once it starts to boil, reduce the heat to a simmer and cover. Simmer until cooked, about 12 – 15 minutes. While quinoa is cooking — add olive oil to a large skillet over medium-high heat. Once heated add the diced sweet potatoes and salt, then cover. Stir occasionally, and if it starts to brown too much, add a little water or broth. Cook until almost tender, about 7 minutes, then add the kale and continue to stir until it wilts, about 2 minutes. Remove from heat and let it cool slightly. Check on the quinoa — should be almost done at this point. Add the diced apple and goji berries to the sweet potatoes. Once quinoa is cooked and cooled slightly add it to the sweet potatoes. Spoon in the vinaigrette, add in the parsley & salt...