Tag Archives: glutenfree

Cleanse Weeks 2 and 3

Sorry for the delay in posting this but work and my new house combined with seeing friends and being away etc have made me a very busy bee the past two weeks.

So…..the cleanse….week one was a breeze, far easier than i imagined. Week two was slightly harder – being the only one on our work trip away not drinking lovely red wine with our tapas dinner and starting off life in my new house without chocolate to get me through the stress of it! I had a couple of nice meals out which were gluten, sugar and grain free including Jin Juu’s Jap Chae Noodles and a simple Flat Iron Steak with a side salad of green beans, heritage tomatoes and a light citrus dressing at Bordelaise in Toots.

On top of that my meals and snacks have been easy to include in the cleanse. Cauliflower Rice and Courgetti have been fabulous substitutes for regular rice and pasta. Elix was shocked the other day when I announced I would never have rice again as I love the cauli stuff so much! Fruit and Veg smoothies for breakfast with eggs, avocado and salmon at weekends as a treat has also been easy to continue with. Packed lunches at work have involved chicken, walnut and apple salad, tuna nicoise and roast vegetable salad. Whilst rooibos and peppermint tea are delightful I continue to pine for cappuccinos and a milky earl grey cuppa!

My weight loss has continued – nothing huge but a little nip and tuck here and there which my skinny jeans have been grateful for! Most importantly my skin is in a far better state now with some little irritable patches I used to suffer from now completely clear and my face pretty much free from blemishes.

To confess, I did take my best friend Bex for afternoon tea for her birthday at The Goring. We enjoyed sandwiches, scones and pastries aswell as a glass of champagne. I felt ok afterwards, fuller than usual (i would normally devour extra servings of sandwiches and scones and I didnt!) and a little bloated but nothing too concerning. I think this showed me that everything in moderation, for me, is ok although I do think I have a slight intolerance to milk which I will investigate.

My favourite recipe from the past couple of weeks has been Seafood Stew with Tomato and Saffron.

Serves 2
200g Mixed Seafood including prawns, mussels and squid
6 Scallops
1 Onion – diced
4 cloves Garlic – crushed
1/2 Carton Tomato Passata
1 tin Plum Tomatoes
Sprinkle of Saffron
1tsp Chilli flakes
1tsp Turmeric
Flat Leaf Parsley
Lemon Juice

Start by slowly frying the onion and garlic in some olive oil in a saucepan. As they begin to soften, add in the spices and mix. Pour in the passata and tinned tomatoes and stir together – leave to simmer gently in the pan for 30 minutes.
If you need to sweeten the sauce add a little sugar or agave – I found that mine didn’t need it.
Add the seafood for a couple of minutes to cook through and stir through the chopped parsley. Finally add a little lemon juice and mix again.
When the sauce has a good balance of chilli heat, sharpness from the lemon and sweetness from the tomatoes and the seafood is cooked through you are ready to serve.
I served mine with kale, tenderstem broccoli and cauliflower rice.

Mediterranean Roast Lamb &Veggies

The bikini diet continues as does the no-sugar and no-carb phase! 

This recipe achieves both of the above as well as being super nutritious. Lamb contains a good amount of Vitamin B12 which is good for a healthy nervous system and glowing skin. Lamb is lower im cholesterol than some other meats and is a good source of omega-3 and omega-6 fatty acids. Protein meats are healthiest and easiest to digest when eaten with non-starchy vegetables as they are in this dish. The original recipe I was inspired by, roasted lamb chops for 20minutes with the veggies but I used lean lamb leg steaks – as these cook quicker, i lightly fried and caramelised them in a pan for a couple of minutes and then left them to roast for 10 in the oven. 
Serves 2
2 portions lean lamb leg steaks
2 Cloves Garlic – smashed
1tsp dried oregano
Olive Oil
Juice of 1 Lemon
1 Aubergine
1 Courgette
1 Red Onion
1 Red Pepper
1 Yellow Pepper
200g Cherry Tomatoes
100g Feta
Handful Black Olives
100g Peas
Handful of Mint

Marinade the lamb in the garlic, oil and oregano and leave to rest for at least 30 minutes – all day is better!
Roughly chop the veggies (not the tomatoes) and mix with olive oil, salt and pepper and pop in an 200 degree oven for 30 minutes.
After 30 minutes, throw in the tomatoes, feta and olives and pop back in the oven (if using lamb chops pop them in now aswell).
Lightly fry the lamb steaks for a couple of minutes on each side until sealed and caramelised. Pop into the oven for 10 minutes on top of the veggies- this will let the lamb cook through and allow the cooking juices and marinade to flow into the veggies.
Meanwhile make the pea and mint puree by pulsing together the blanched peas and mint with some olive oil until mixed together.
To serve, place the pea puree on top of the lamb and veggies.