The beautiful, healthy recipes from Louise Parker that can help you quit the diet

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Have you ever wanted to be able to press a reset button and look for a life rich in habits and good health? I believe that anyone can reset their habits, regardless of their history, age or obstacles. As you may know, I hate dieting and the "on-it / off-it" spirit. It is a vicious circle that prevents you from defining too hard intentions, failure, sabotage and repetition. Instead, I've always talked about eating well: good food, delicious food. Your food should seduce your senses, even if it's just a bowl of porridge in the morning. It's about finding the joy of living in food and celebrating your new style of eating in every possible way. Part of your job is to find the beauty of your meals when you prepare and present them, and make it a feast for the eyes. I'm not talking about rose petals and carrot carrots here, but on a proud plate. An additional minute spent presenting your meals will make you understand that you are enjoying eating and enjoying what you eat. If you miss out on the effort, you will subconsciously say that it is miserable and that you are private when you are not. I know that the word "conscious" is overused, but eating well, is to be aware of what you are feeding yourself with. This week, start at:

  • Prepare the table for breakfast before going to bed – you will wake up in the morning quieter. Eat at a table and never move unless you have to.
  • Use your dishes, cutlery, placemats and linen napkins. Do not keep wedding gifts for special occasions.
  • Serve your snacks with as much effort as possible – a plate, a tray and a hot drink – and take at least five minutes without your phone to enjoy.
  • Assemble as you would for guests. Do not be overwhelmed by portion size and use fresh herbs, lemon, lime and toppings to give life and zest to your plate. Apply the test "Insta-test" – do not use anything that you would not be proud to put on social media.
  • During the winter months, when you need a PJ sofa-dinner by the fire, have your coffee table, including some tea lights.
  • Never eat standing or connected to appliances. Always sit down and, even if you are at your desk, move away from the screen while you eat.
  • When you prepare snacks and lunches that you will enjoy on the go, choose foods that travel well and invest in beautiful containers that you can reuse.
  • Make the ceremony wherever you can. Pots full of delicious candies can turn a bowl of porridge into something beautiful.
  • "Louise Parker: The 6 weeks program" (Octopus, £ 20) has just been released, available at £ 16.99 books.telegraph.co.uk

    Birch with orange, hazelnuts and cinnamon

    Credit: Louise Hagger More

    This citrus puree is well worth the effort, put it in batches. It's fabulous spoonful on thick Greek yogurt, pancakes or as a smoothie base. Be bold with cinnamon, these flavors love it.

    SERVED

    1, with the remains of mashed potatoes

    INGREDIENTS

  • 2 tbsp. Giant Oat Soup
  • 150g low fat Greek yogurt
  • 4 tablespoons skim milk
  • ½ teaspoon of vanilla bean paste
  • ½ c. Stevia tea
  • 1 teaspoon of cinnamon powder
  • 1 tablespoon roasted hazelnuts, chopped
  • For the mashed orange

  • 2 oranges
  • 2 lemons
  • stevia, to taste
  • METHOD

    1. To make birch, mix oats, yogurt, milk, vanilla and stevia. Cover and let soak overnight in the refrigerator.
    2. For the puree, cut the ends of the fruit and discard it, then cut it in big quarters. Pop in a large saucepan and add 2 liters of water, making sure the fruit is covered (you can add a little water if this is not the case). Bring to a boil, then simmer for 2 hours, adding water if necessary.
    3. Drain in a colander and let the fruit quarters cool. Whiz in a high speed mixer until smooth, then stir in stevia. Cool until ready to serve.
    4. Serve the birch with 4-5 tablespoons of marbled orange purée, sprinkled with cinnamon and chopped hazelnuts.
    5. Keep leftover mashed in the fridge until 3 days.

    Cod in foil

    Credit: Louise Hagger More

    I like to cook some papillotes because the foods steam, keeping them juicy and tasty. You can prepare packages up to 30 minutes in advance, but more and the paper can become quite soggy. Raw zucchini has a nice sweet flavor and a good crunch – ideal for a salad.

    SERVED

    4

    INGREDIENTS

  • 200 g cherry tomatoes, if possible in mixed colors
  • 150g of mangetout
  • 2 carrots, cut into matches
  • 4 cod fillets without skin of 125g
  • 1 C. Oregano leaf soup, chopped or 1 tbsp. Dried oregano
  • 1 tablespoon capers, rinsed
  • 2 lemons
  • 2 tbsp. To soup of extra virgin olive oil
  • sea ​​salt and black pepper
  • For the salad

  • 3 zucchini
  • leaves of 1 bunch of basil, torn
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of mustard beans
  • 100g of crumbled feta cheese
  • 50 g unsalted pistachios, chopped
  • METHOD

    1. Preheat oven to 200 ° C / gas mark 6.
    2. Cut 4 large squares of parchment paper. Fold each in half, fold, open again, and spread on your work surface. Make a pile of vegetables on one side of each piece of paper.
    3. Put the fish on the vegetables, sprinkle with oregano and capers and season to taste. Now, squeeze the juice of ½ lemon on each pile and pour over the oil.
    4. Fold the other half of the paper over the fish and, starting at one end, create a series of small, tight folds all around the open edge, inserting the fish into the skin, sealing it. You should get a curled effect all the way around the edges, besides the fold.
    5. Carefully lift the packages on a baking sheet and bake for 20 minutes.
    6. Meanwhile, cut the zucchini into ribbons with the help of a vegetable peeler, removing the inner sticky core. Put in a large bowl with basil, oil and mustard. Season to taste, mix, then gently add the feta cheese and pistachios. Put aside.
    7. Bring the sealed packages to the table and serve them with the zucchini salad. Be careful when opening the packages as the steam will be hot.

    Choi sum beef soup

    Credit: Louise Hagger More

    Do not trust the long list of ingredients, it's a kid's game to make and delicious.

    SERVED

    4

    INGREDIENTS

  • 2 fillets of 150g
  • 700ml of beef broth
  • 1 red onion, chopped
  • 1 tablespoon fresh ginger root, peeled and grated
  • 1 star anise
  • 1 small stick of cinnamon
  • 1 tablespoon of reduced sodium soy sauce, or as needed
  • 1 teaspoon of peanut oil
  • 100 g of sum of minced meat
  • 100g sugar snow peas
  • small handful of Thai basil leaves, sliced
  • juice of ½ lime
  • ½ red pepper, sliced
  • 2 onions cut in half and finely shredded lengthwise
  • lime wedges, to serve
  • METHOD

    1. Take the steaks out of the fridge and let them come to room temperature before cooking.
    2. Place the beef broth in a large saucepan with onion, ginger, star anise, cinnamon stick and soy sauce. Bring to a boil and let simmer for a few minutes to intensify the taste.
    3. Heat the oil in a frying pan over high heat and add the steaks. Bake for 2-5 minutes on each side, depending on your taste. Season and set aside, covered with foil, for at least 5 minutes.
    4. Add the sum of choi and snow peas to the warm broth and let simmer until the vegetables are tender but still have a bit of biting.
    5. Stir in Thai basil and lime juice. Taste to season, adding a little more soy sauce if you wish.
    6. Remove the cinnamon stick and star anise and pour the soup into bowls. Slice the steak and add to the soup, then sprinkle with red pepper and onions. I like mine with more zing, so I serve it with lime wedges.