Wednesday, 8 January 2014
This recipe is for people who have no time for January guilt.
We all over indulged over the holidays, you're not alone. But do you want to know one of the best things about over indulging? Getting back into a healthy, happy routine. That feeling of YEESS I DID IT after pushing your arse out of the door and going on a run. That realisation that you actually don't want to eat another heavy mouthful of roast meat/chocolate and are so excited to kick back into some fresh food. When you realise that keeping those feelings up and keeping positive is just the next great chapter after a lovely Christmas of relaxation.
I'm the kind of person who has absolutely no time for bathroom scales, limp bowls of lettuce leaves and regret (cause after all, that turkey was worth it). My mindset is get up off the sofa, whack your trainers on and exercise in whatever way makes you happy. Dance, run, play netball, squash, football. Just get up and go! Keep eating. Eat fresh. Eat green but remember to keep eating tasty food. Don't starve yourself, don't punish yourself, just start restoring the food:exercise balance.
So in January this is how I feel:
YES to: that wonderful feeling of having tired, exercised legs when you get into bed, green smoothies and a pintrest board full of inspiration.
NO to: fad diets, January guilt and adverts for Easter.
Also, who wants to sacrifice bacon? As my friend Victoria Sponge Pease Pudding says: balance.
So here is my unapologetic January Salad. Spinach and avocado meets tomato, eggs, bacon, croutons and happiness. It's also super easy, pocket friendly and attractive enough for an instagram.
Keep eating, keep moving, keep happy.
Positive spiel over, let's cook up a storm.
For January Salad (serves 2):
4 BIG handfuls of spinach
2 handfuls cherry tomatoes
The end of a fresh loaf of bread
4 rashers of bacon
Drizzle of olive oil
Begin by preheating the oven to 180c. Put your tomatoes in a baking tray, drizzle in a tiny amount of olive oil and grind over some pepper. Roast for 30 minutes.
You can put your tomatoes in fresh, but I like the warmth they add to the salad when roasted.
Tear up your bread and cover in a little olive oil, salt and pepper. These go in ten minutes after the tomatoes and will crisp up in the oven for 20 minutes.
Now slice up your bacon into pieces and dry fry (with no oil) until super crispy. I like mine particularly crunchy, this takes 15-20 minutes.
Slice your avocado into strips and set aside.
Boil your eggs for 7 minutes and then plunge straight into cold water until cool enough to handle, then peel off the shells. Wait until your salad is assembled to slice in half, the yolk should be slightly runny still.
Assemble! Spinach + avocado slices + roasted tomatoes + croutons
Slice your egg over the salad and sprinkle the crispy bacon over everything.
Grind over pepper and drizzle olive oil if desired (personally, I prefer it without).
Happy eating and happy January!