How to: Stop Unhealthy Snacking

I am one of those bored bingers, i.e. when I am bored that's when I begin to eat and eat and eat and I don't realise it because I'm focusing on something like the tv.
If you're like me and do this or do it for other reasons (like emotional - I do it too) then my number 1 tip to help you banish this habit is...

Cut and Box

I want you every evening (or every other if you don't get through it all) fruits and vegetables that you can snack on during the day, then put them in boxes and stick 'em in the fridge.

Why?
The reason why I recommend you do this is because when you're hungry/bored/emotional/etc. instead of reaching for that chocolate bar or that bag of crisps you will reach for the cut up fruit or vegetables. Also because it is already cut up and fresh it means no time is wasted cutting and peeling so there is no way you can make any excuses.

I do this and have found I am reaching for carrots and apples more now rather than chocolate and biscuits which is pretty good for the weight loss situation.

So simple? Then why aren't you doing it!!

Sweet Potato and Butter Nut Squash Soup

This soup is perfect for those cold wintery days we've been having in England at the moment. It's filling, so you won't go hungry throughout the day, and "souper" yummy (see what I did there).

Ingredients:
- 1 butternut squash
- 2 sweet potatoes (or 1 large)
- 2 carrots
- 2 celery sticks
- 1 onion
- 1 clove of garlic
- olive oil
- vegetable stock
- salt & pepper

Recipe:
Peel then cut butternut squash and sweet potato into large chunks, put in a roasting dish, drizzle with olive oil and roast at 180 degrees for 45-60 mins (until soft). Take out and leave to cool.

Dice the carrots, celery, onion and garlic (I crush the garlic), season with salt & pepper place in sauce pan, cover with olive oil on low heat and sweat for 20 mins.  

Add to pan butternut squash and sweet potato, add 1litre of vegetable stock, bring to boil then simmer for 30-40 mins (or until veg is soft).

Place ingredients in blender and blend until smooth.

Serve in bowl with yogurt or creme fresh and if really hungry have with toasted bread.

Enjoy x

Healthy Upside Down Cheesecake

This is a healthy breakfast idea that puts a fun twist on cheesecake and takes less than 5 minutes to prepare.
Perfect to help you feel refreshed and motivated on a Monday morning.

Ingredients:
- Fruit
- Greek/natural yogurt
- Granola/bran flakes
- Drizzle of honey

Place fruit on bottom and dollop yogurt on top. Crumble to granola/bran flakes for a crunchy texture and if like me you're not the biggest fan of plain greek yogurt drizzle some honey on top to add some sweetness.

My favourite is mango but you can do this with almost any fruit.

With Mango

With Raspberries

Light Healthy Lunch

A quick easy salad that requires cutting only one ingredient, I know pretty incredible haha! This is for those of you like my mum who love beetroot and bread so enjoy!

Ingredients:

- 2 pieces of rye bread (or any bread that doesn't contain sugar)

- Rocket (about 2 handfuls)

- 3 diced beetroot 

- Olive oil

- Crumbled goats cheese (1/2 ball)

Recipe:

Not hard at all, butter bread place rocket, diced beetroot (I do 1/4s), drizzle olive oil over the top and crumble goat cheese over the top.

Done!

*sorry for pictures running into sidebar but they look better bigger

2014

HAPPY NEW YEAR - may this be your healthiest and happiest yet!!!!

I decided after Blogmas I would take a little break just until New Years and WOW what a New Years, anyone else still feeling a bit tired? No just me... ok.

I hope you all had a lovely night and have a good list of "New Years Resolutions", I know I have, that we all hope we'll keep this year.

This post is just a "to let you know what's happening". 
So I will be sticking to posting every other day - 

Monday - fitness

Wednesday - catch up

Friday - beauty/fashion

Sunday - food

(mostly healthy with the occasional treat)

I hope this is ok with you guys as I want to be posting as much as possible without going back into Blogmas mode.

My posts will go up early in the morning on post days so those of you who wake up early and like to read blogs, or workout, or cook can see my blog before work/school/the day/whatever it may be.

What they will be:

Fitness:
Each Monday I'll post different posts relating to fitness. This will include workouts, mini workouts, diets, DVD reviews and more.

Catch up:
So this will be my "Mid-Week Rambles" which consists of me talking about my life, other people's lives, the news and whatever else has occurred in that week. 
I'm not certain yet but I may also do reviews as well, first impressions, long term review etc. 

Beauty/fashion:
This will be about make up or fashion or anything beauty related. I'll do tutorials, likes/dislikes, look-books, reviews and more.

Food:
Every Sunday I will post a healthy recipe (most of the time) that will help you on your quest for healthy balanced lifestyle. As I am a fussy eater I will make sure they taste delicious (this will be judged by me and my family) and look appealing because we all know "you eat with your eyes".

So I hope you will enjoy reading my blog this year as well as having a lovely and prosperous 2014 and I will see you next Monday!

Sunday Soup

So if you haven't noticed yet I post on Mondays (health and fitness) and Fridays (beauty). As two blogs a week isn't a lot this will be my third blog each week. I will most likely post soup or Salad recipes for you to try every Sunday.

One promise I make to you, all the soups will be healthy and hopefully you'll find them as scrummy as I do!!
Now on with the blog...

Minestrone Soup

Ingredients:

• 2 celery sticks
• 1 large carrot
• 1 small onion
• 2 garlic cloves
• 1 leak
• 1/2 savoy cabbage
• 2 large tablespoons (tbs) tomato puree
• Salt and pepper
• Mixed herbs (fresh and dried)
• 2 litres vegetable stock
• 1 tbs olive oil

Instructions:

1. Chop up all the vegetables
2. Put olive oil in a pan
3. Put the onion, garlic, carrot and celery in the pan over a high heat and stir making sure the olive oil coats it.                                                                                                                                           Once it begins sizzling turn down the heat and then leave to sweat - translation: put the lid on and leave - for 10-20 mins (dependent upon how much time you have and how soft you like your veg)
4. Season with salt and pepper
5. Add herbs
6. Add stock, bring to the boil and then bring down to a simmer.                                                         Leave to cook for 15 mins
7. Add tomato puree, leaks and cabbage
8. Stir, boil then bring down to a simmer again
9. Leave to cook for 20-30 mins
10. Serve with a side a rye bread to keep your calorie intake low ;)

*If you wanted to add pasta, to keep this soup healthy it would have to be brown whole wheat pasta, you would put it in after 15 mins of step 9 and leave for 5-10 mins.

Prep Time: 10 mins approx.
Cooking Time: 60 mins approx.
Serves: 6 approx.


Slim Tip:
You can make soups out of almost anything - stray away from potatoes and white pasta/rice (carbs) to keep it clean.