Summer Drinks
Summer parties are often filled with sweet, alcoholic drinks that can lead to weight gain and unbalance your blood sugar levels.
It’s not always easy to know what to drink instead without feeling deprived. I’ve got a few delicious and refreshing alternatives for you to try.
Strawberry lemonade
Serves 8
2 litres water
8 lemons, squeezed (around 280 ml)
½ -3/4 tsp liquid stevia (try NuNaturals)
250g strawberries, sliced
In a large jug combine water, lemon juice and stevia. Simply stir in sliced strawberries and serve over ice.
Cucumber, mint ##plus## lemon fizz
Serves 6
1.5ltr sparkling water
half a cucumber, sliced
10 mint leaves
1 lemon, sliced
Put all the ingredients in a large jug, chill and serve.
Sparkling cherries
Serves 2
4tbsp Cherry Active
500ml sparkling water
Add sparkling water to the Cherry Active and serve with ice.
Sparkling lime water
Exactly as it sounds … Sparkling water with a good squeeze of fresh lime juice over ice. Simple and refreshing – and you can guarantee a pub with have the ingredients (but likely you’ll need to remind them about the fresh lime and not cordial).
Garden Sour
Seedlip Garden (a distilled, non-alcoholic drink*), 50ml
Cloudy apple juice, 35ml
Lemon Juice, 15ml
Cider vinegar, 5ml
Sprig of rosemary & thyme
Seedlip is premium distilled non-alcoholic drink. The price may make you wince (it’s no cheaper than buying alcoholic spirits) but it’s hot news this year and making an appearance in all the top bars… Find it at www.seedlipdrinks.com
Sparkling kombucha
Kombucha is a healthy alternative to sparkling soft drinks known for being full of naturally occurring vitamins, acids, and beneficial bacteria. Making it is a labour of love. Learn how to make it here https://happykombucha.co.uk/pages/how-to-make-kombucha. Alternatively, you can buy it ready-made.
Want to try before you invest your own time in making it? I like Equinox Kombucha (www.equinoxkombucha.com).
MEDITERRANEAN CHICKEN TRAY BAKE
This is a quick and easy recipe perfect for mid-week meals. Chicken is a great source of protein, particularly tryptophan which is a precursor for the feel-good neurotransmitter serotonin.
Serves 4
Ingredients
2 red peppers, deseeded and cut into chunks 2 red onions, cut into wedges
1 tsp coconut oil
4 skin-on chicken breasts
75g full fat garlic and herb soft cheese
200g pack cherry tomatoes
Handful black olives
Method:
Superboost Sesame Salad
A quick and easy fibre-filled salad just perfect for weekday lunches, and perfect for feeding your friendly bacteria!
Serves 2
Ingredients:
1 x 400g can of chickpeas, rinsed and drained
2 celery sticks, finely chopped
6 pieces of marinated artichoke hearts, roughly chopped
6 spring onions, finely chopped
1 tbsp sesame seeds
1 tsp toasted sesame oil
½ lemon, juiced
¼ bag watercress
¼ bag baby leaf spinach
Handful of basil leaves
Extra virgin olive oil, to drizzle
Extra lemon to serve
Method:
Low carb chicken (or tofu) curry
This is an easy midweek meal, and perfect if you’re watching your carb levels. Pair with cauliflower rice to keep those carb levels low and veggie levels high!
Serves 2
Ingredients
1 tbsp coconut oil or olive oil
2 chicken breasts, sliced into strips (or 400g pack firm tofu, chopped into cubes)
1 tsp ground cumin
½ tsp turmeric
4 cloves of garlic, crushed
1 mild red chilli, deseeded and finely chopped
2 onions, chopped
2 tsp reduced salt vegetable bouillon powder, dissolved in 210ml (8fl oz) of water
210ml coconut milk
1 sm bag baby leaf spinach
Optional:
Cauliflower rice
Side salad of sliced cucumber, tomato and coriander leaves
Method
Teriyaki Salmon Bowl
If you're looking to add some healthy omega 3 fats to your diet, salmon is an excellent way to do it! And this salmon bowl is a quick and easy midweek dinner, that you'll be keen to add to your weekly rota.
Feel free to switch up the veggies to what's in season over the year, and don't forget that frozen veggies are just as healthy.
Serves 2
Ingredients
2 salmon fillets
2 tbsp tamari (soy sauce)
2 tbsp mirin (rice vinegar)
2 tbsp sherry
1 tsp honey
1 tsp water
1 tsp cornflour
180g cooked quinoa
60g fresh spinach
1 avocado, sliced
40g edamame, shelled
1 carrot, grated
1 tsp sesame seeds
1 sheet Nori (or roasted seaweed snack) cut into thin slices
1 spring onion, sliced
Method:
1. Preheat the oven to 200°C. Prepare a baking sheet with greaseproof paper on top of foil.
2. In a small pan, combine tamari, mirin, sherry and honey and heat gently over a low-medium heat.
3. In a separate bowl, whisk together the cornflour and water. Add to the tamari and bring to the boil. Reduce the heat and stir until the teriyaki reaches desired consistency (about 2-3 mins).
4. Place the salmon skin side down on the prepared baking sheet, brush with teriyaki sauce. Reserve any unused teriyaki sauce. Place in the oven and cook for approx. 12-15 mins until pink.
5. While the salmon is cooking, heat a large pan, drizzle a small amount of water and cook the spinach until it wilts, season with salt and pepper.
6. To assemble, divide the cooked quinoa between bowls. Top with the almonds, spinach, carrot, edamame, avocado, sesame seeds, onions and Nori strips. Drizzle the remaining teriyaki
sauce over the bowls.
7. Enjoy!
Everyday Lentil and Vegetable Soup
If you’re looking for the perfect batch cook recipe, here it is! You can make several portions in one go and pop them in the freezer for near-instant lunches.
Plus, this delicious, warming soup is perfect for the dreary January recipe.
Ingredients:
2 tbsp coconut oil
4 cloves garlic, crushed
2 shallots, diced
4 celery stalks, sliced
4 large carrots, sliced
2 litres vegetable stock (homemade or using 2 stock cubes)
4 sprigs rosemary or thyme
200g uncooked green lentils - rinsed and drained
160g kale, sliced
Black pepper
Fresh parsley, to serve (optional)
Method:
Please get in touch and find out more - I offer a free 30-minute exploratory call.