Tag Archives: low fat

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.


Spicy Asian Noodle Soup with Low Fat Meatballs

I’ve been craving something like this for a while and after a rainy, grey Monday here in London and a pretty hardcore workout with my trainer at the gym, tonight was the night to try this.

The soup is light but punchy with chilli heat and I used 2% turkey mince for the meatballs, partly because I couldn’t find chicken mince in Sainsburys but also because turkey is leaner and better for protein content than other meats so good for after a workout.

Serves 2
1.5l chicken stock
1 onion – finely diced
1 carrott – finely diced
1 glove garlic – grated
3tbsp Sriracha chilli sauce
200g Turkey Mince
2tbsp Light Soy Sauce
2tbsp Sesame Oil
Sprinkle of white pepper
2 Nests Fine Egg Noodles
1 Red Chilli – sliced
2 Spring Onions – sliced
Sesame Seeds for serving

Slowly fry the onion, garlic and carrot in some oil until softened. Mix in the sriracha chilli sauce to coat the vegetables and then pour over the stock and leave to simmer.
To make the meatballs mix the mince, soy, white pepper and sesame oil together and then mould into 10-12 small meatballs. Lightly fry in some groundnut oil until cooked through and lightly browned on the outside – this shouldn’t take more than 8-10 minutes.
Pop the meatballs and noodles into the broth and leave to simmer until the noodles are cooked – should take about 6-8 minutes.
To serve, split into bowls and scatter the fresh chilli, spring onion and sesame seeds on top.