Feeling guilty lately?
I certainly am.
Not because i haven’t unpacked the last boxes of our big move to our new flat (Pics to come), but the enormous amount of indulgence in sugar that i have consumed with the stress of it all …
Not just for convenience sake either. I’ve been really craving. For anyone who has been following me lately on my Twitter @wbites i have been noting my bad habits and today i noticed it had gotten too far.
“It’s bad to eat M&M’s for breakfast. but they do have peanuts in. and people have peanut butter/Nutella on toast. I’m really trying here…”
So i am stood in my bedroom unpacking remaining boxes, nibbling M&M’s (other sweets are available), and whilst trying to work out the Feng Shui of it all…there was the guilt. Hit me all at once. If i can Feng Shui my bedroom, i really should be doing it to my internal body. Then there was @KymGertLush tweeting about how good she felt after the gym this morning, good endorphins and what not, so i just had to put dowwwnn the M&M’ssss and GET OUT; like the glass in the F.R.I.E.N.D.S episode when Phoebe tries to get Monica over Richard.
So a counterbalance was in order. The brighter the food the better it is for you. Then i had thought. M&M’s were bright. This is where someone needed to slap me.
The first is classical; Insalata Tricolore, my husband Rob’s absolute favourite. Although the mozzarella and avocado combo is not completely good for the waistline, use less and add salad greens like i did to make it a very nutritious lunch; full of potassium, B-vitamins and Folic Acid. This was Rob’s plate i made..avocado, fresh baby tomatoes, silky mini buffalo mozzarella, balsamic vinegar and extra virgin olive oil. The best you can get.
My favourite salad of late must be however, my
Fresh Spinach, Sweetcorn, Cucumber and Fried Halloumi with a Garlic, lemon and Tarragon dressing.
For the dressing: put one garlic clove, the juice of half of a lemon and two strands of fresh Tarragon into a mortar and pestle and grind to a paste.
Pour 100ml of olive oil into the paste and leave to infuse.
Fry your Halloumi in thick slices in a flat skillet with no oil, until brown on either side whilst you prep the rest of your salad ingredients.
Mix a bunch of Spinach with chopped cucumber and freshly boiled – off the cob sweetcorn and drizzle over half the dressing. Mix well.
Place your Halloumi and pour over the remaining dressing.
Sharp, tangy and sweet, with excellent textures of crunch from the sweetcorn and cucumber with the chewy Halloumi and Spinach.
Now for cake.