3 Healthy Recipes To Try Now
When I think of the title of this book, Live to Eat, it’s more than just a phrase to me – it’s an ethos, a way of life and an overarching philosophy that has shaped everything I do both in and out of the kitchen. It’s about celebrating food, loving every bite and understanding that healthy eating doesn’t have to mean sacrificing incredible flavours or joyful dishes. Eating well should be something we can look forward to, not a monotonous chore we dread. I truly believe that good nutrition and delicious food can and should go hand in hand.
Growing up, food in my family was never something to be feared or restricted. My first job as a child was in my granny’s restaurant kitchen, observing the magic of cooking and learning about ingredients and combinations to create dishes that brought smiles to people’s faces. Food was her way of life, her language of love, and I still take so much inspiration from her in what I do today. Having a heavy interest in science, I was also fascinated by the inner workings of the body and how what we eat can affect everything from our energy levels to our gut health and our overall wellbeing. That combination of curiosity for what was on my plate and what was happening inside me was the start of my journey.
But there was a time when my relationship with food became complicated. After a period in the modelling industry, food started to feel like the enemy – something I had to control rather than enjoy. It was during this time that I realised how much misinformation was out there about nutrition, and how damaging a negative relationship with food could be. That’s what pushed me to leave the modelling behind and pursue something that I truly loved and had a passion for. So I studied nutrition at university, to dive deeper into the science of food, and to learn how to nourish the body properly without losing the sense of joy that food should rightfully bring.
So when I say Live to Eat, I mean embracing food as a source of pleasure, with its ability to fuel and nourish all at once. I want to help people understand that food isn’t just about calories, nutrients or ‘good’ versus ‘bad’. It’s about balance, enjoyment and creating a sustainable, healthy relationship with what’s on your plate. I absolutely love food, and I don’t believe that good nutrition should ever come at the cost of flavour. My mission with this book – and with everything I do, really – is to show that healthy eating doesn’t have to feel like deprivation. You don’t have to give up your favourite meals or settle for bland, dull ‘health food’. With the right approach, eating well can be the most satisfying part of your day. I want you to feel inspired, not restricted, when you think about food. I want you to look forward to every meal, knowing that what you’re eating is good for your body and for your soul. Because, at the end of the day, we all deserve to enjoy our food.
Inspired? Try the recipes below...
Tikka Cod With Caramelised Onion
This is one of my favourite recipes I have created to date, combining the rich, spiced flavours of tikka-marinated cod with the sweetness of caramelised onions, using a touch of mango chutney. It’s aromatic, fragrant and simple to make. Paired with a refreshing mint raita, this is a dish I eat all year round.
In a small bowl, mix together the marinade ingredients, with salt and pepper to taste. Coat the cod fillets in the marinade, and let them sit for at least 30 minutes.
Preheat the oven to 220°C/200°C fan/Gas Mark 7, or the air fryer to 200°C.
In a large pan, heat the olive oil over a medium heat. Add the red onions and mango chutney, and cook until caramelised, about 10-15 minutes, adding a splash of water if they start to catch on the bottom of the pan. Stir in the garam masala and tomato purée, and cook for another 2 minutes until aromatic.
Add the frozen peas and chickpeas, and sauté for about 3 minutes, until everything is heated. Then add the precooked rice and spinach, mix until coated, and cook for a final few minutes until the rice is hot and the spinach is wilted.
Place the marinated cod fillets on a baking sheet, and bake in the oven for 10-15 minutes – or in the air fryer for 12-15 minutes – until cooked through and the cod flakes easily with a fork.
Meanwhile, mix the raita ingredients, with salt and pepper to taste, in a small bowl.
Place a generous portion of the caramelised onion rice on each plate. Top with the cod fillet and a dollop of mint raita. Serve with a side of greens, if desired.
Thai Red Coconut Gyoza Soup
This aromatic but quick lunch is both filling and light, and will help you avoid the afternoon slump. Add your vegetables and gyoza to the coconut soup base, and simmer until cooked. You can use whatever vegetables you have at home, and it’s ready in under 10 minutes.
In a deep pan, combine the curry paste, soy sauce, ginger paste, coconut milk and water. Bring to a gentle simmer, season with the fish sauce and simmer for 5 minutes.
Add the gyoza, carrot, broccoli, red pepper and spring onion (reserving some to garnish). Simmer until the gyoza are cooked and the vegetables are tender but still vibrant and crisp, about 5-7 minutes. Taste and season with more soy sauce if needed.
Pour into a serving bowl, drizzle with crispy chilli oil if desired, and garnish with the reserved spring onion.
Sesame Soy Noodle Salad With Shredded Chicken
This refreshing and nutritious salad is perfect for a light and satisfying lunch. Served cold, it combines egg noodles with fresh vegetables and a flavourful tahini-soy dressing. It’s also great for office lunches.
Cook the noodles in a pan of salted boiling water, according to the packet instructions. Drain, saving a cup of the cooking water, then rinse under cold water to cool. Set aside.
In a large bowl, combine the cucumber, carrot, spring onions, red pepper, edamame, coriander and shredded chicken breast.
In a small bowl, whisk together the dressing ingredients until smooth.
Add the cooled noodles to the vegetable and chicken mixture. Pour the dressing over the top, and toss everything together until well combined. Loosen with some of the reserved cooking water if needed. Serve immediately or refrigerate for up to 2 hours to allow the flavours to meld.
Eat To Live is available to buy here.
For more, follow @EMTHENUTRITIONIST & visit EPETOME.COM
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.
/https%3A%2F%2Fsw18.sheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Fwebsite-images%2F2025%2F03%2Fsign-up-pop-up.jpg?itok=TZtXX_xL)
