Our regular contributing Ed Chanelle Clark has another weight-loss recipe for us this week and it’s a beautiful Insalata di Arance.
I adore this traditional salad, and fortuitously for me, it is on the menu at most Sicilian restaurants. At only 66 Calories a portion, packing a huge nutritional punch, it is a shrewd choice. I add Beetroot to it as there are so many health benefits to this standard and oft overlooked, root vegetable.
1 Large Orange
½ an Onion
1 Tbsp grated Ginger
Generous glug of either Balsamic Vinegar or Red wine vinegar, as you prefer.
1) Firstly chop the Onion, Slice Carrots and Beetroot Julienne Style.
2) Grate the rind of the Orange and the Ginger on a side plate.
3) Peel the Orange and cut into segments, add any excess juice to the side plate too, in order to add to the dressing.
4) Toss it all together, adding the chosen dressing.
Vegan Potato Salad
I truly don’t know anyone that doesn’t like Potato Salad so I have made one with a healthy spin. I have swapped the Mayonnaise for Fat Free Vegan Yogurt. Ideally I would have used Sweet Potatoes too but alas there were none available.
Personally I adhere to the Liz Hurley rule of thumb (or rule of fist in this case) and never have a portion of carbs larger than your fist size. Now we all know how amazing she looks in a bikini at 54; so if it’s good enough for Liz…..
750 kg of New Potatoes/ Sweet Potatoes
3 stalks and the bulbs of Spring Onions
1 stalk of Celery
250ml of Fat Free Yogurt
Few sprigs of Chives
Salt & Pepper to Taste
1) Thoroughly wash the potatoes and half or quarter depending on the size, put these on to cook medium heat for 20-30 mins. You can tell they are ready when you can pierce skin easily and they slide off fork. DON’T OVERCOOK – That is a sure fire way of ruining your salad, it will be too watery.
2) Whilst they are cooking chop the onions, celery and chives.
3) When potatoes are ready, drain then mix it all together; a fait accompli. N.B. Tastes even better the day after.
To balance it out and give my body some protein I make hummus, which is literally the easiest thing ever to make. It astounds me that anyone would buy prepared hummus. This way you know exactly what is going in it and can tailor to your tastes. I add my ubiquitous chillies of course!
1 tin of Chick Peas 400g – (Everyone has these in their cupboards I am quite sure).
2 cloves of Garlic
Half a lemon squeezed
Pinch of Salt & Pepper
½ Green Chilli
Put this all in a blender or use a handheld blender, whizz it up and job done.
On an unrelated yet very relevant note, my dear friend, Laura is running a Rainbow Reboot in order to support the NHS. She has waived her normal fee and is asking for voluntary contributions to help these heroes. Laura is a qualified Nutritionist & Trainer; having completed a number of her reboots I can testify as to how great you will feel and look afterwards.
Dates 6 – 14th May
Book now http://www.eattrainbe.com
Please join her and spread the word! Let’s raise as much money as we can for the NHS heroes and key workers.
Laura has put together a collection of the very best meals taken from the 5 years of reboots she has ran. As always it’s a 9-day healthy eating plan designed to regain the balance and reset.
Expect however a more relaxed plan with a focus on us coming together, enjoying good food, having fun and feeling a little lighter and brighter in lockdown. If you can’t make the group dates then there’s always the option to follow the plan independently through the month of May.