Eat a rainbow!

We know by now that the minimum intake of fruit and vegetables we need each day is five, so why do we find it so hard to get the basic requirements into our diet?

Here in Northern Ireland, we lag behind the rest of the UK and Ireland, with 82% of adults and 96% of teenagers not reaching the 5 a day target.

Come on NI, we can do better than that!

 

Plant foods like fruit and vegetables form the foundation of any healthy diet. If you struggle to get your 5 a day, here are a few ideas that you might find useful:

 

•   Start as you mean to go on. Chop a banana onto your cereal, add some berries to yoghurt or slice a tomato and have on toast for breakfast.

•   Soups or salads at lunchtime are a great way to increase your intake of vegetables.

•   There are lots of creative new ways to eat veggies – try spiralised courgette, cauliflower rice, or sweet potato wedges for something different with dinner.

•   Frozen vegetables are just as nutritious as the fresh stuff, so keep your freezer stoked with the basics like frozen peas, spinach and broad beans.

•   Carrot sticks with houmous is a tasty snack and an ideal way to up your veggie intake.


Are you fuelled on sugar?

Are you in control of your sugar cravings, or is your urge for sugar so strong you’d do anything for the next chocolate fix?

 

Too much sugar will leave you feeling fat, flat and fed up!  It can affect your mood, waistline and energy levels.

 

Here are my top 10 tips to help you reduce your sugar intake…

 

1.    Instead of cutting sugar out of your diet completely, start by reducing your intake.

2.    Keep a food diary for a week to find out when you are eating sugar, and how much.

3.    Check food labels for a maximum sugar content of 12g per 100g.

4.    Try swapping biscuits for oatcakes and sugar-free nut butter.

5.    Swap sweets for fresh fruit, or trail mix.

6.    Swap sugary drinks for pure, fresh, clean water.

7.    Fruit juice contains as much sugar as fizzy drinks, so eat fruit instead of drinking fruit juice.

8.    Check the sugar content of your breakfast cereal. Low sugar options like Weetabix, Shredded wheat or porridge are ideal.

9.    You can calculate the amount in your favourite snack simply by dividing the total grams of sugar in one portion by 4, to see how many teaspoonfuls it contains.

10. Allow yourself an occasional treat once or twice a week, but instead of munching mindlessly, sit down and enjoy every mouthful.


Healthy hydration

Most of us know we need to drink 6 to 8 glasses of pure, fresh, clean water every day, but not many of us drink that much.

If you are not a water drinker, here are a few easy ways you can up your intake.

1.    Start your day with a mug of hot water and a slice of lemon to hydrate you first thing.

2.    Set a bottle of water on your desk and sip it throughout your working day.

3.    Swap one or two cups of tea or coffee for herbal teas. Try peppermint or lemon and ginger for change.

4.    Drink a glass of water as you wait for the kettle to boil for your tea or coffee.

5.    Flavour your water with fresh orange slices, some strawberries or mint for a refreshing change.

Don’t set your challenge too high. Just a couple of extra glasses of water every day will help to hydrate you. Increase your intake gradually and before you know it, drinking water will be a healthy daily habit. 


Jane’s Satay Chicken with spinach, sweet potato and tomato

Jane's Satay Chicken with spinach, sweet potato and tomato
Jane's Satay Chicken with spinach, sweet potato and tomato
Warming, hearty and healthy too! Pop the chicken and vegetables on skewers if you're serving for a party.
Servings:6
Preparation Time:20
Cooking Time:30
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Ingredients

  • 2 chicken breasts
  • 1 large sweet potato cut into bite-size chunks (or 2 medium)
  • 15 cherry tomatoes
  • 1 red pepper
  • 1/2 red chilli chopped
  • 1 tbsp reduced salt soy sauce
  • 1 tsp sesame seed oil
  • 1 tsp no-added-sugar peanut butter
  • 100 g spinach
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 190/fan 170/gas 5.
  2. Make the marinade for the chicken by mixing the chilli with the soy sauce, sesame seed oil and peanut butter in a bowl. Place the chicken in the bowl and leave to marinade for 10 minutes.
  3. Layer the sweet potato and red pepper on a roasting dish and drizzle with a little olive oil. Bake for 10 minutes, then add the cherry tomatoes and bake for another 25-30 minutes until the sweet potato is cooked through.
  4. Place the chicken on a separate baking tray with the marinade and bake for 25-30 minutes until cooked through.
  5. Steam the spinach for 5 minutes.
  6. Serve the chicken on top of the steamed spinach with the roasted vegetables.

Oaty Banana Bread

Oaty Banana Bread
Oaty Banana Bread
Grab those over-ripe bananas you’ve left in the fruit bowl and make some Oaty Banana Bread!
Servings:4
Preparation Time:15
Cooking Time:60
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Ingredients

  • 200 g self raising flour
  • 2 tsp ground cinnamon
  • 50 g porridge oats
  • 3 Bananas mashed
  • 2 Eggs
  • 3 tbsp Natural low-fat yogurt
  • 1 tbsp honey

Method

  1. Preheat your oven to 180C/350F/Gas 4.
  2. Line a 2lb loaf tin with baking paper.
  3. Sieve the flour with the cinnamon into a large mixing bowl and stir in the oats.
  4. Add the banana, eggs, yoghurt and honey and mix together well using a hand mixer.
  5. Pour the mixture into the loaf tin and bake for about an hour (55-60 minutes).
  6. Use a skewer to test it is cooked in the middle – when it is, the skewer will come out clean.
  7. Remove from the oven, cool slightly in the tin and then transfer to a wire cooling rack to cool completely before serving.

Salad Pot

Salad Pot
Salad Pot
Think outside the (lunch) box and use jam jars or kilner jars instead of your usual lunch box.
Servings:1
Preparation Time:15
Cooking Time:
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Ingredients

  • Salad leaves
  • tomatoes
  • peppers
  • grated carrot
  • beetroot
  • red onion
  • rice
  • pasta or couscous
  • tuna, chicken or feta cheese

Method

  1. Layer salad leaves, tomatoes, peppers, grated carrot, beetroot, red onion on top of rice, pasta or couscous and top with tuna, chicken or feta cheese for a well balanced, tasty and nourishing lunch.
  2. Dress it with a drizzle of extra virgin olive oil and a squeeze of lemon juice for a taste of the Mediterranean.

Honey Flap Jacks

Honey Flap Jacks
Honey Flap Jacks
These flapjacks are a great easy snack for you and your family.
Servings:8
Preparation Time:10
Cooking Time:25
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Ingredients

  • 275 g porridge oats
  • 70 g walnuts
  • 150 g chopped apricots
  • 4 tbsp honey
  • 125 g butter

Method

  1. Preheat the oven to 180C/350F/Gas 4 and line a 30x20cm baking tray with baking parchment.
  2. Chop the walnuts and put into a large mixing bowl with the oats and chopped apricots.
  3. Melt the honey and butter together in a small saucepan and pour into the dry ingredients.
  4. Stir until well combined and pour the mixture into the lined baking tray. Press down well and bake for 20-25 minutes until golden.
  5. Allow to cool in the tin, cut into squares and store in an airtight container.

Chicken & Veg Pesto Pasta

Chicken & Veg Pesto Pasta
Chicken & Veg Pesto Pasta
This Chicken & Veg Pesto Pasta is the perfect, quick and easy lunch recipe for your leftover chicken.
Servings:2
Preparation Time:5
Cooking Time:12
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Ingredients

  • 50-75 g Pasta
  • 1 tbsp pesto
  • 2 tomatoes
  • 1 red pepper
  • 1/2 can sweetcorn
  • 2 leftover chicken breasts

Method

  1. Cook the pasta for 10 minutes in a large pan of slightly salted, boiling water, until al-dente.
  2. Chop the tomatoes, red pepper and chicken breast and place in a bowl with the sweetcorn.
  3. Drain the pasta and rinse under the cold tap.
  4. Add the pasta to the bowl with the chicken and vegetables and stir in the pesto.
  5. Divide into 2 lunchboxes and get your bags packed for your mountain adventure.