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Diets are messing with your head
Words Talibah Simone
Quit those ‘quick-fix-bridal-diets’, says chef Talibah Simone and live a fasted life instead.
A diet means restricting yourself to small amounts of food in order to lose weight. Unfortunately, some diets are unsustainable and lead to starvation – which is not fun at all! Food should be enjoyed not despised! A great tip is to ‘eat in moderation’, this ensures that we do not overindulge in the same foods, especially the ones that we crave!
If you have a goal and a desire on how you want to look on your big day, the best way to get organised is to include your food plan and work out plan into your daily routine. It is okay to lose a bit of weight, but weight loss should not just be for the “I do”. Instead, it’s a change of mindset. We want to make eating healthy a lifestyle.
Whether you are feeding yourself or the family, these four recipes will become a household favourite and your personal go-to. I’ve chucked in a great snack idea for you to nibble on when you’re working from home or back at the office.
To feel more refreshed and for gut-health, a great tip for digestion is to drink warm water with lemon in the morning and evening – this helps keep your digestive system moving!
Tuna Steak Salad with Honey Lemon dressing
When we thought salads would be boring, I’ve created a flavoursome colour recipe in less than 20 minutes with a dressing you can store and use later.
Feeds: 2
Cooking time: 17 minutes
Ingredients:
Tuna Steaks (2 fillets)
1 tsp paprika
1 tsp garlic powder
1 tsp ground black pepper
1 tsp cumin
A sprig of dill
Salad:
Romaine, green leaf, red leaf
2 Carrots
Cherry tomatoes
Dressing:
1 tbsp honey
1 tsp dried coriander
2 tbsp lemon juice
1 tsp black pepper
¼ apple cider vinegar
Method:
Pour lemon juice over tuna steaks, swirl to ensure covered then drain in sink.
Add seasonings to the steak and gently massage, set aside.
Boil a cup of water and add to a small saucepan to boil carrots for 7 minutes.
Whilst carrots are boiling, using a skillet or griddle, add a tbs oil (per steak) and cook for 5 minutes on each side.
Prepare your salad by breaking the romaine, green leaf and red leaves into small pieces. Slice your carrots into chunky circles.
Slice the cherry tomatoes in half.
Combine all dressing ingredients into a bowl and stir.
Combine salad into a plate or bowl and place steak on top.
Drizzle your dressing over and serve!
Plantain Bruschetta
The famous Italian bruschetta with an island twist! If you’re having the girls over or you want a light lunch, this is right up your street!
Feeds: 5
Cooking time: 8 minutes
Ingredients:
1 Stone-baked boule
1 plantain (diced)
7 cherry tomatoes (halved)
½ red onion
3 garlic cloves diced
Sprig of thyme
6 basil leaves
2 sprigs coriander chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
Garnish with spring onions
3 tbsp oil (for frying the plantain)
Sea salt & pepper to taste
1 tsp cumin
1 tsp paprika
Method:
Peel plantain, then dice. Add oil to a non-stick saucepan. Fry till plantains are golden on both sides.
Prepare onions, cherry tomatoes, garlic, thyme, basil, coriander into a large mixing bowl. Add in salt, pepper, cumin, paprika, a tablespoon of olive oil, and balsamic vinegar and mix. Add in plantain and mix again. It is optional to refrigerate for up to an hour to marinate.
Slice boule an inch per slice and place flat on a chopping board ready for topping – you should get around 8 slices with a normal stone-baked boule.
Using a tablespoon, roughly add 2 tablespoons to the sliced bread.
Breakfast Croquettes
A fun breakfast and lunch idea for you and the family to enjoy either for breakfast or lunch!
Ingredients:
4 Albert Hartley red potatoes (peeled)
A handful of spinach
2 eggs (egg wash)
2 eggs (scrambled)
2 tbsp cold-pressed rapeseed oil
3 chestnut mushrooms (diced)
1 shallot (diced)
4 cherry tomatoes
Breading Mixture
1 tsp pink Himalayan salt
1 tsp black pepper
1 tsp Paprika
1 1/2 cups panko bread crumbs
1 tsp Garlic powder
1 tsp mixed herbs
Mash Mixture
1 tsp mixed herbs
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
25g Butter
Mozzarella (optional)
Parsley (optional garnish)
Method:
Boil the kettle, wash, peel and cut potatoes into chunks. Once the kettle is boiled add to a saucepan with the potato chunks and bring to boil. After 10 minutes, test potatoes with a fork or knife for softness. If still hard, boil for another 10 minutes. Drain and set aside.
Whisk 2 eggs adding salt and pepper and scramble lightly, set aside.
In a bowl combine the panko, salt, black pepper, paprika, garlic powder and mixed herbs, set aside.
To prepare the egg wash, whisk eggs in a bowl and set aside
Chop the cherry tomatoes into quarters, dice the mushrooms, shallot and spinach and set aside
Add butter, mixed herbs, salt, paprika and pepper to the potatoes and mash.
Combine the mashed potatoes, scrambled egg, spinach, cherry tomatoes, mushrooms, shallots into a bowl and mix.
In the palm of your hands scoop 2 tablespoons of the potato mixture and mould it into an oval shape. Optional - using your index finger, poke a hole and add a smidge of mozzarella cheese into the centre, remould and set aside.
Lay out your egg wash, flour and breaded mixture in its 3-separate bowls. Place the moulded croquettes into the egg wash then the flour back into the egg wash and then into the breadcrumbs and repeat the process for all croquettes.
Pre oven to 180 degrees (fan oven). Line a tray with foil and add a tsp of oil to base the tray.
Bake the croquettes for 20 minutes
Smoked salmon on Rye bread with Olives
Busy working from home or organising the big day?! This will be your healthy go-to snack!
Ingredients:
A handful of pitted olives
2 slices of Ryvita Dark Rye
Smoked salmon
Dried coriander or parsley for garnish