INSPIRED SIMPLE NUTRITIOUS RECIPES
Fat flush water
- 1 slice grapefruit
- 1 tangerine
- 1/2 cucumber sliced
- 2 Peppermint leaves
Ingredients per glass serving of water. Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, water and ice) into a large pitcher. Stir & enjoy!
You should drink at least three glasses per day, the longer it sits, the better it tastes. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!
- 200g (7 oz) chicken breast fillet
- Olive oil spray
- ½ cup plain reduced-fat yoghurt
- 2 teaspoons chopped chives
- 1 tablespoon chopped basil
- 2 teaspoons lemon juice
- ½ teaspoon Dijon mustard
- 4 handfuls rocket (arugula)
- 10 cherry tomatoes, halved
- 1 Lebanese cucumber, sliced
1. Lightly spray a non-stick frying pan with oil and heat on medium-high. Cook the chicken for 5 minutes each side or until cooked through.
2. Meanwhile, combine the yoghurt, chives, basil, lemon juice and mustard in a small bowl. Season with pepper.
3. Combine the rocket, tomato and cucumber.
4. Thinly slice the chicken and serve with the salad and yoghurt sauce.
Red curry of pumpkin and green beans
- 600g (20oz) peeled seeded pumpkin, cut into 3cm cubes
- 1 teaspoon olive oil
- 1 tbs red curry paste
- 400ml light coconut cream
- 200g (6oz) green beans, cut into 3cm lengths
- 100g (3½ oz) broccoli, cut in florets
- 2 fresh kaffir lime leaves, thinly shredded
- 1 tbs brown sugar
- 1 tbs fish sauce
- 1 tbs fresh lime juice
- 1 cup fresh Thai basil leaves
Yes, it uses coconut cream so it has a bit of fat in it but because there is none elsewhere in the recipe, it’s not horrendously fattening and the flavours are divine. This is one to save for a treat meal.
1. Preheat oven to 200C (392F). Line a baking tray with non-stick baking paper. Place the pumpkin on the tray. Brush lightly with olive oil and toss to coat. Bake for 40 minutes or until tender.
2. Place a heavy-based saucepan or deep frying over medium heat. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Be careful of the paste spitting. Add the coconut cream and stir until well combined.
3. Add the pumpkin, beans, broccoli and kaffir lime leaves. Reduce the heat to low and simmer for 5 minutes or until the beans and broccoli are tender. Stir in the brown sugar, fish sauce, lime juice and basil.