Poached Eggs with Avocado Smash on Toast

5_avo and eggs instagram

This makes for a super filling breakfast or lunch. I love this meal combo as it’s super tasty and satisfying. The combination of protein, healthy fats and wholegrain carbs make for a nutritionally balanced meal that’s bursting with nutrients which fuel our body and mind.  The ultimate ‘good mood food’!

Ingredients (serves 1)

  • 1-2 eggs
  • 1 slice of bread, toasted (rye, wholegrain or sourdough work well)

Avocado Smash

  • ½ a ripe avocado (or use all & refrigerate the other half of the smash for following day or freeze)
  • A good squeeze of lime juice
  • A good pinch of sea salt
  • A sprinkle of chilli flakes/paprika/mild chilli powder

Optional extras

  • 1 tbsp. Feta Cheese, crumbled
  • 4 cherry tomatoes, halved
  • A handful of mixed salad leaves

Method

  • Peel & mash the avocado with a fork, season with salt & chilli flakes, add a good squeeze of lime juice.
  • Poach egg/s in boiling water to your liking (I add vinegar to the boiling water)
  • Spread the avocado smash on a slice of toast & top with the poached egg/s.
  • Add crumbled feta and cherry tomatoes and serve with a mixed leaf salad, if desired

elsa jones logoElsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie

 

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Balsamic Chicken With Roasted Veg

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This is my kind of food – colourful, flavoursome and nutritious. A nutritionally balanced meal in terms of protein, carbs and fat content and packed with Mediterranean goodness. This is my go to mid- week dinner because it’s all done in the one tray and so requires minimal prep & clean up.

Ingredients (serves 2)

  • 2 Chicken Breasts
  • 4 baby potatoes, quartered
  • 1 red onion, cut into wedges
  • 1 yellow pepper, cut into chunks
  • 1 courgette, halved and cut into chunks
  • 6 Cherry tomatoes
  • 2 large flat mushrooms, halved
  • 4 tablespoons of olive oil
  • 3 tablespoons of balsamic vinegar
  • ½ tsp. garlic powder
  • Leaves of 1 rosemary sprig or ½ tsp of dried rosemary
  • Good pinch of Salt & Pepper

Method

  • Preheat oven to 200 degrees.
  • Place all the prepared potato & vegetables (except the tomatoes) in a large bowl and set aside.
  • Pour the oil and balsamic vinegar into a cup and mix in the garlic powder, seasoning and rosemary. Pour two thirds of the marinade over the vegetables and mix well.
  • Spread the vegetables across a baking tray. Put the chicken breasts in the bowl and pour over the remaining marinade, coating both sides. Nestle the chicken breasts onto the tray of veggies and roast in the oven for approx. 30 minutes. Half way through, turn the potatoes and veggies and add the tomatoes. Once out of the oven, allow to rest for 5 mins then serve immediately.

elsa jones logoElsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie

Banana Protein Pancakes

The high protein content of these pancakes makes them super filling so they’ll keep you full & energised for hours. Eggs, banana and oats are rich in mood boosting nutrients so if there is such a thing as ‘good mood food’ these pancakes definitely qualify!

protein banana pancakes instagram(makes 2 large pancakes)

Ingredients

  • 2 eggs
  • 1 banana
  • ½ cup oats
  • ½ tsp. cinnamon

Method

  • In a wide bowl, mash the banana very well with a fork. Add the eggs & whisk together until well combined.
  • Add the oats to a blender/bullet and blend to a flour consistency (you can also skip the blender & just use fine/quick oats).
  • Add the oat flour and cinnamon to the mixture and stir to combine.
  • Heat a little oil/butter in a non- stick pan. Pour in half the mixture for a large pancake.
  • Cook for 2-3 mins on each side. Allow to cool for a few mins before tucking in.

Serving suggestion: press blueberries into the pancake during cooking or serve berries on the side with a drizzle of maple syrup.

elsa jones logoElsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie

Top Tips For Runners—beginners, marathoners, and everyone in between!

Last Thursday I donned my brand new Asics trainers and headed out to the Blanchardstown indoor arena with over 100 other runners to meet and run with the gorgeous Paula Radcliffe. My goodness she really is a superstar. Lovely and open, she posed beside each and every one of us would-be marathon runners for a picture and seemed very happy to do so.  She then answered our questions in an informal Q&A session bestowing upon us her in depth knowledge of the sport that is endurance running.

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Her main take home points were:

  • Quality not quantity running- obviously putting in the miles is important but what is more important is varying the route, surface and pace at which you run.
  • Eating very soon after a long run is a must- prepare a meal before you go out for your run so that you just have to reheat it. Paula said she always eats within 5 minutes of returning home from a run. She advises not to forget to include protein in this meal for muscle recovery- even if this only involves a handful of nuts.
  • Ice baths are great for reducing inflammation in the limbs after a run and allow the muscles and joints to recover much quicker. Paula said that at the height of her training she would get into an ice bath as soon as possible after a run with a nice cup of hot tea!

Paula has had ongoing problems with arthritis in her foot for many years but since she started taking Revive Active Joint Complex she has felt a considerable reduction in the pain that this causes her.

I myself have run long distances on and off over many years. I tend to pick it up a bit more during the spring and summer months and retire my trainers to the wardrobe during the winter due to the shorter daylight hours. I do try to muster a 10k every couple of weeks though as I absolutely adore the freedom of running.  The endorphins that flood my body after a long run are like no other exercise. I also practice yoga to keep my ligaments and muscles long, lean and strong and swim for cardio. I find that both of these activities compliment my running, particularly yoga as one definitely needs a weight bearing exercise (says Queen Paula!) and yoga provides me with this. I also take Revive Active everyday as it gives me the energy that I need to work, be a Mum and do the occasional 5k run with Paula Radcliffe!

It is very important if you are a newbie to running that you take it easy at first and build your distances up gradually. There is no point over doing it at the start as you are highly likely to injure yourself. Start with one, two then three kilometer distances every couple of days. You will be surprised how quickly your stamina and fitness will build (the downside of this of course is that your fitness reduces quickly too if you miss a couple of weeks-you have been warned!) Make sure you get plenty of sleep. A nap in the middle of the day is ideal, but you would probably not be considered an ideal employee if you were doing this regularly! Of course you also need to fuel your body with the right nutrients- a diet rich in fresh fruits, vegetables, whole grains and lean meat is perfect. A high quality Vitamin and Mineral supplement can only compliment this. Finally, enjoy it! Running can help you to look AND feel great. It’s the perfect exercise for your mind, body and soul!

Written by Laura Dowling, Pharmacist in LloydsPharmacy Stillorgan S.C

Antioxidant Blueberry Smoothie


There are lots of great smoothie recipes available these days, and for the most part it, if you combine any fruit or veg with a liquid, you’ve got a great meal. But I wanted to create something that has a little more nutritional purpose using foods that are truly evidence based as being effective in supporting the immune system, brain function, energy levels and reducing inflammation.  Each of the ingredients here has been carefully considered for their nutrition density – leafy greens, blueberries, walnuts and cacao contain potent antioxidants that protect our cells and tissues from damage, omega-3 fatty acids (DHA, EPA and ALA) in Eskimo Fish Oils and Walnuts (respectively) support brain health and reduce inflammation, and plain Greek yogurt is a great source of protein. Shine plant based protein powder provides an added protein boost, along with its other ingredients such as spirulina  which provides a number of essential B vitamins and iron.  The fish oils are of course optional, but I guarantee there is no strange taste and is a great way of including fish oils in your diet if you find it hard to take directly off the spoon! Serves two as a meal or divide into four as an accompaniment to breakfast or as an afternoon snack

Serves 2-4 | Preparation Time: 5 minutes | Rating: Easy

Nutrition: approx. 323 calories per serving. Protein-rich, a source of omega-3 fatty acids and antioxidants.

Ingredients:

*you will need a blender / hand blender

  • 2 cups cold water (ice optional)
  • 2 cups baby spinach leaves (washed)
  • 125g blueberries (fresh or frozen, washed)
  • 150g 0%-fat plain Greek yogurt
  • 1 banana, peeled and sliced
  • 1 heaped tablespoon Shine Protein (available in LloydsPharmacies nationwide)
  • 1oz (about 28g) raw walnut halves
  • 2 squares (20g) 85% cacao dark chocolate
  • 1-2 teaspoons of Eskimo-3 Pure Omega Fish Oil (available in LloydsPharmacies nationwide)

Method:

  1. Pour the water into a a large blender cup, add the spinach and blueberries and pulse to break down.
  2. Remove the lid, add the remaining ingredients, and blend again until smooth.
  3. Divide between 2 glasses and serve (can be stored in the fridge for up to 2 days)

Created by: Pamela Ryan Qualified Nutritionist*

Website: www.thehealthonist.com

Instagram: @the_healthonist

* Pamela Ryan (Dip.NT, NTOI) is a Qualified Nutritional Therapist recognised by the Nutritional Therapists of Ireland (NTOI), the professional association supporting qualified nutritional therapists. All NTOI members study biomedicine and nutrition for a minimum of 3 years at a recognised college, are trained in clinical practice and must comply with NTOI requirements for Continuous Professional Development (CPD). Nutritional Therapy is an evidence-based approach to maximising health through individually formulated nutrition and lifestyle strategies. Pamela continues to attend training and lectures on a regular basis through various bodies including The Institute of Functional Medicine and The Institute of Health Sciences. These trainings help her to gain increased expertise in the ever advancing field of nutrition.

Barbecue Turkey Skewers with Tahini Dip

These Middle Eastern inspired turkey skewers are ideal for a summer barbecue or picnic, and can be packed into lunch boxes for a work week lunch served with grilled pitta breads, fresh leafy greens and gut-loving kimchi (fermented vegetables). The recipe makes between two and four servings as a light lunch or larger meal. Serving suggestions are optional of course so free to improvise. A big green salad, fresh hummus, and a bowl of tabbouleh (a herby salad made with bulgur wheat, tomatoes, lots of fresh mint and parsley) are great healthy options for a summer feast!

Serves: 2-4 | Cooking Time: 15 minutes | Rating: Simple

Nutrition: High Protein, Low Fat, Low Saturated Fat

Free From: Gluten, Wheat, Dairy, Refined Sugar

Ingredients:

  • 1 tbsp olive oil
  • 1 large clove garlic, peeled and crushed
  • Juice and rind of half a large lemon
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon of dried or finely chopped oregano
  • A good pinch of sea salt
  • 3 large skinless turkey breasts cut into strips
  • 6 wooden or metal skewers

Tahini Dip

  • 2 tbsp light tahini
  • 2 tbsp water
  • Juice of 1 whole lemon
  • A good pinch of sea salt
  • 1 garlic clove peeled

To Serve:

Rocket leaves, diced cucumber, kimchi, grilled pitta pockets or flatbreads.

Method:

  1. If using wooden skewers, soak them in cool water whilst marinading the turkey (about 20 mins).
  2. In a large mixing bowl combine the olive oil, garlic, lemon juice, lemon rind, cumin, oregano and sea salt. Add the turkey strips and mix to combine. Cover and leave to marinate for at least 20 minutes (or overnight in the fridge).
  3. Preheat the grill or barbecue to a medium temperature. Remove the turkey from the marinade and thread onto the six skewers (you can discard the marinade).
  4. Place the skewers directly onto the barbecue grill and cook for about 8-10 minutes until cooked and slightly charred.
  5. To make the dip, put the tahini, water, lemon juice, salt and garlic into a small blender and pulse until combined (or whisk together with a fork, making sure to chop and crush the garlic into a paste with the back of a knife first). The dip should have a yogurt-like consistency.
  6. Transfer the dip to a bowl. Remove the turkey skewers from the grill and transfer to a plate lined with parchment.
  7. Serve with grilled pitta pockets or flatbreads (if coeliac or gluten-intolerant you can buy gluten free pittas in most supermarkets), piles of fresh rocket leaves, some fermented vegetables like kimchi or finely diced cucumber.

Nutrition Information

Created by: Pamela Ryan Qualified Nutritionist

Website: www.thehealthonist.com

Instagram: @the_healthonist

Beef + Mushroom Celeriac Lasagne – Main

The final recipe in the Lloyds Pharmacy Change Your Health Direction program is a vegetable and protein packed twist on a traditional lasagne. For lasagne sheets I use finely sliced rounds of celeriac.  It’s a little ugly….a bit knobbly and odd shaped but it’s what’s inside that counts…lots of fibre and antioxidant vitamins.  I’m using beef mince for the ragu sauce, but this can be replaced with lamb or 2 cans of puy lentils if you’re plant-based. Good quality beef is rich in protein, iron, omega-3 fatty acids, vitamin A, niacin, Vitamin B6 and selenium. Even so, you won’t lose out if you use lentils as they are one of the best sources of plant-based protein, fiber, folate and iron.

Serves 6

Dairy Free | Gluten Free | Grain Free | Vegetarian Options

Ingredients

For the Ragu

  • 500g lean minced beef (for vegetarian option use 2 cups of cooked puy or beluga lentils)
  • 1 tbsp Optima raw organic coconut oil*
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves of garlic, finely chopped
  • 6 sage leaves, finely chopped
  • 2 bay leaves
  • 1 can chopped tomatoes
  • 1 can tomato passata
  • 250ml beef stock (or mushroom stock)

For the Creamed Mushrooms  

  • 1 tbsp coconut oil*
  • 250g chestnut mushrooms, sliced
  • 1 clove garlic
  • 1 sprig fresh thyme
  • 200ml oat or almond cream

Celeriac ‘Lasagne’ Sheets

Celeriac x1 whole, peeled and sliced into very fine round pieces with a good knife of mandolin.

Spinach Layer: 300g spinach leaves (remove the stalks, chop finely and add them to your ragu… no waste!)

To Serve:  2-3 handfuls of rocket, 5-6 small vine tomatoes finely sliced

Instructions:

This is a lot easier than it might look. You can prepare and assemble this dish the night before and store in the fridge. It also freezes quite well and you can cook from frozen if time isn’t on your side.

  1. Preheat your oven to 160C.
  2. Start with the Ragu.
  3. Season the beef mince. Melt the coconut oil in a heavy casserole or skillet. Add the beef and cook until brown all over. Transfer to a place and set aside.
  4. In the same pan, add the onion, celery and garlic. Sauté over a medium heat for about 10 minutes until soft.
  5. Return the beef to the pan. Add the sage and bay leaves and cook for a few minutes before adding the tomatoes and beef stock. Cook gently for 20 minutes. If the sauce gets too thick, add more water.
  6. In a separate pan melt a little coconut oil and tip the sliced mushrooms, crushed garlic and thyme into the pan.
  7. Sauté for 10 minutes and then add the oat cream. Simmer gently for 10 minutes and season with black pepper and a pinch of sea salt.
  8. Whilst the ragu and mushrooms are cooking. Prepare the lasagne sheets. Peel the celeriac and use a sharp knife to slice into very-fine circular ‘sheets’. Set aside.
  9. Wash and dry the spinach. Remove the stalks, chop finely and toss into the ragu.

Assembly:

  1. Melt some coconut oil and use a pastry brush to spread it onto an oven proof dish.
  2. Start by layering the celeriac sheets in one layer onto the base. Top with half the ragu mixture, then a layer of spinach and pour over half of the creamed mushrooms.
  3. Add another layer of celeriac, ragu, spinach and creamed mushrooms (in that order). Finish with sliced tomatoes (optional) and some freshly grated parmesan (or vegan alternative such as cashew cheese).
  4. Transfer to an oven and cook for about 45 minutes until bubbling.
  5. Remove from the oven and top with freshly ground black pepper and rocket leaves. Serve!
NUTRITION INFORMATION (approx. per serving)
Calories Fat Protein Carbs Sugars Fibre
351 20.5g 21.5g 19.4g 10.4g 6g

PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA

Website: www.thehealthonist.com

Instagram: @the_healthonist

*Available in LloydsPharmacy Stores