When it comes to Christmas, over indulging can be the name of the game. Rather than seeing it as a trial you need to get over, or gettign stresed by how many calories you've eated and how little you've moved I like to think about balance. If you look to create a bit of balance in each day, or every couple of days, the holiday season won't have you feeling too off kilter or like all your healthy living plans have gone out the windown.
For me that means starting the day with a great breakfast, like a protein packed smoothie, protein pancakes, bircher museli or overnight oats. A slice of wholemeal toast (gluten free for me) with eggs, salmon, spinach, mushrooms or greens is another firm favourite. It means that if the rest of the day goes off track, I know i've had some fruit and vegetables, vitamins and minerals and complax carbs to kick start my day.
If i'm going to friends and have no idea what's on the menu i'll ask if I can bring something to contribute and rock up with a healthy salad or pud. This Quinoa and Prawn salad with it's fresh yuzu citrus dressing is perfect to take with you, if it's just you you're feeding, or increase the quantities to feed a crowd. It's interesting how often all the healthy, vegn or vegetarain food i've taken to parties is eaten immediately, even in a house full of carnivores. Proving that if you make healthy tasty and fun, it's alswyas on trend,
Quinoa and Prawn salad
300ml vegetable stock
180g raw king prawns
4 tsp yuzu juice
5 tsp cold-pressed rapeseed oil
1 tbsp white balsamic vinegar
2 tbsp parsley, finely chopped
4 spring onions, finely sliced
1/2 avacado peeled and sliced
1 small ripe mango, diced (approx. 200g)
50g pine nuts, toasted
2 tbsp mixed seeds (25g)
First wash the quinoa in a sieve under running water to remove any soapiness.
Cook the quinoa in the vegetable stock for 15 minutes, drain and cool. Keep an eye on it and add more liquid if it is running dry before fully cooked.
Meanwhile, mix the prawns with 1 tsp of yuzu juice and set aside to marinade.
For the dressing, mix 1 tbsp yuzu juice with 1 tbsp rapeseed oil and the balsamic vinegar.
Heat 2 tsp rapeseed oil in a wok or small frying pan and fry the prawns on a high heat for 2 minutes until pink and cooked.
Tip the cooked quinoa into a large bowl and add the parsley, spring onions, mango, avocado, pine nuts and mixed seeds, then pour the dressing over the top.
Mix it all together.
Spoon the quinoa mixture into a serving bowl, then top with the prawns.
Serve straight away.
Yuzu is a Japanese citrus fruit. If you’d like a substitute for this, use lemon, lime or mandarin juice or a combination of these in the same volume.
Here’s a link to yuzu juice so you know what you’re looking for. It’s quite a new ingredient in the UK but is beneficial as an antioxidant, anecdotally it is said to improves blood flow, inflammation and mood!