HEALTH KICK

So Summer has finally decided to make an appearance...well it soon will for me as I'm heading off to France next week with some girlfriends. I cannot wait for the sun...sunbathing, bikinis, cocktails, french food: it can't get better. However, the second item on that list requires effort as bikini season = beach body season. Therefore, I'm trying to be a healthy little bunny. I'm a working girl at the moment, and honestly I can say working in an office is doing wonders for my waistline. I make home-made soup the night before and peel and chop some carrots as day-long snacks. Add multiple cups of peppermint tea to the equation and I'm hoping it adds up. Joining a gym has helped too : )

Here's my recipe for spiced Butternut Squash soup.

Serves 2:

Half of a medium sized Butternut squash

Half a can of chopped tomatoes

1 clove of garlic

1/2 tsp chilli

Sprinkle of cumin (to taste)

About 1/2 litre of vegetable stock

A couple of spritzes of FryLight (or a glug of good quality Olive Oil)

Salt and Pepper to taste

1) Peel the Squash and chop into small cubes

2) Heat the oil/FryLight in a large saucepan and add the crushed garlic and chilli

3) Add the chopped Squash and cumin, and fry on a gentle heat for about 5 minutes

4) Add the stock and tomatoes

5) Simmer for about 20 minutes, or until the Squash is soft

6) Add it all to a blender and whizz until smooth

7) You can add a little milk at this point to make it creamier

This soup is so quick and easy to make, and there are so many variations. I often don't add the tomatoes, or use a red pepper or carrots instead. Home-made soup is the way forward. 

 As I've posted before, smoothies are such a great way to get fruit and fibre into the diet, whilst giving that kick of sweetness you crave. I love the combination of Strawberry, Mint and Apple, ever since a particularly gorgeous breakfast date during exams at Boston Tea Party. I keep a zip-lock bag full of frozen strawberries in the freezer for when I fancy whizzing up a smoothie, and mint plants make the kitchen smell yummy. Whizz all the ingredients up and add a squeeze of lemon - and voila. Also a great base for summer Cocktails.

And finally...Roasted Veg. Pretty much the same concept as the soup. Chop up all your fave veggies - I love sweet potato, red peppers, butternut squash, mushrooms, courgette, and red onion. Chop, put in a deep baking dish, coat extremely lightly in oil (too much and the veg will just go soggy and oily) and add spices if you wish. Pop in the oven for 45 minutes, shuffling the tray around a bit halfway through. Yum.