Little Green Dot

Tag: ResetEatClean

Feed Your Gut Beautiful
When I was first introduced to Pooja at The Nutrition Clinic, my gut had become compromised. I felt it because even though I was eating a healthy diet, I wasn’t feeling my best. There was a lot of grumbling after eating, I felt tired and my skin looked stressed. When your digestion is not optimal, you’re not absorbing the nutrients that your body needs in order to thrive. You might see dull skin, hair breakage – it’s really common and some simple changes can make a big difference.

I did a food reset which really helped, and now I focus on healing my gut, rebuilding with probiotics and lots of bone broth. Pooja shared this recipe with me, it’s part of her reset program and I think you’ll love it too! Together, we’re building up a series of recipes, #RESETEATCLEAN created by a nutritionist to nourish your body, with simple and delicious food.

This gingery apple-cider drink is for your gut health.

It’s great for the morning to give your system a good boost, or you can drink it before a meal. With better digestion, you’ll feel the difference and it shows from the inside out!

Unprocessed apple cider vinegar (ACV), with the mother, is full of healthy probiotics that support a healthy gut and system.

Ginger, cinnamon and cayenne are spices that load your body with antioxidants and give your system a kickstart.

The combination tastes like Fall, warm and spicy – it’s not overpowering at all. I think it’s delicious! I’d love for you to try it too, hopefully it helps you if you happen to have a gut disorder, but remmeber that you can also visit the IBS Clinic for more tips regarding this health condition!
Ginger Digestive Drink
1 glass of water

1 Tbsp apple cider vinegar

1 Tbsp fresh lemon juice

Pinch ground cinnamon

Pinch ground ginger

Sprinkle cayenne pepper

½ Tsp coconut palm sugar or yacon syrup to sweeten (only if required)
Mix all ingredients, stir and drink 20 minutes before lunch or dinner to help aid digestion
November 1, 2015
#RESETEATCLEAN // Indonesian Chicken Soup Recipe
This #RESETEATCLEAN recipe is amazing for an easy lunch – make a big batch of homemade soup, split into jars. So easy to grab and go. It’s the most flavourful meal, so gratifying. It has chicken, chunks of veg – it fills you up, but feels light and healthy – so you don’t end up slumped over your desk.

The recipes in this series are all created by the nutritionist at The Nutrition Clinic, to help you eat well. It’s the holy trinity of a recipe: easy to make, delicious and good for you! When I heated this chicken soup up at work, people came up to me just to comment on how good it smelled.

Perfect for lunches or dinners. It stores well in the fridge or you can freeze it in small batches. After a long day, just heat yourself up some soup, dice in some raw crunchy greens and you’ll have a hearty, healthy bowl of comfort food.

Indonesian Chicken Soup (Soto Ayam)

There are 3 parts to this recipe — the broth, the yummy spice paste and, of course, the final soup.

Making the broth

Broth Ingredients:
- 1 whole chicken
- 2 yellow onions
- 2 carrots
- 2 stalks of celery
- 2-3 bay leaves
Broth Directions:

Chop up the vegetables and boil with the chicken in a big pot of water. When the meat is cooked, remove the chicken and take off all the meat. Add back the bones into the pot for as long as you can or for 3-4 hours.

Soto Ayam Spice Paste

Spice Paste Ingredients:
- 8-10 shallots
- 4-5 cloves of garlic
- 1 inch piece of ginger
- 1 inch piece of turmeric
- 4-5 pieces of candlenuts (kemiri nuts) — soak for half an hour. Do not eat these raw. You can substitute with cashew nuts
Spice Paste Directions:

Blend all of the above with some water so that it becomes a paste. Fry the paste on low heat for 15-20 minutes, till the paste becomes darker in colour

Putting it all together

Soup ingredients:
- 1 stalk lemon grass
- 4-5 lime leaves
- 1 cup sliced cabbage
- 2 handfuls of bean sprouts
- 2 handfuls spring onion
- Fresh chilis or Chinese pickled chilis (optional, to taste)
- To garnish: coriander leaves, fried onions, 1 lime
Soup directions:

Add spice paste to broth, as well as lemon grass and 4-5 lime leaves and boil for half hour for all the flavours to blend into the broth.

In a separate frying pan, fry the sliced cabbage, bean sprouts and spring onion. You can also fry some fresh chills if you like at this stage. This soup is also really good with Chinese pickled green chilies. Keep the vegetables crunchy and add to the soup. Also add the cooked chicken.

Assemble the soup by adding the broth-chicken-vegetables mixture into a bowl. Add coriander leaves and fried onions. Squeeze lime juice and enjoy!
October 1, 2015
Go Skinny Dipping
These dips make the perfect party food! They’re begging to be shared. Whizz them up and serve with your favorite seasonal veg, pita breads or veggie chips and tuck in. They’re all delicious!

The recipes are part of the ResetEatClean series – created by a nutritionist to offer you a really simple way eat well. These make great snacks too – the Cilantro Pistachio Pesto and Red Pepper Hummus keep well in the fridge, so you can snack on it throughout the week, or use it to make a really quick pasta for dinner. Tons of options to enjoy!

Red Pepper Hummus

ingredients:
- 1 can white beans (cannellini beans) or ⅔ cup dried beans, soaked overnight and boiled
- 1 large red pepper
- 2-3 tbsp. of extra virgin olive oil
- Juice of one lime
- 5 basil leaves
directions:

Blend all the ingredients until smooth. Add salt and paprika to taste.

Cilantro Pistachio Pesto

ingredients:
- 2.5 cups cilantro leaves
- 1 cup pistachios
- 2 large garlic cloves
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice 1/2 teaspoon salt
directions:

Blend all the ingredients until smooth.

Aubergine and Tahini

ingredients:
- 2 large aubergines
- 1 Tbsp tahini paste
- 1 garlic clove, crushed
- 1 Tbsp lime juice
- 1/2 tsp cumin
- 1/4 cup ground almonds
- 2 Tbsp olive oil
- 1/2 pomegranate
- 2 Tbsp fresh mint leaves
- salt & pepper to taste
directions:

Preheat the oven to 180C. Prick the aubergines and bake for 20- 30 minutes until soft. Split in half and remove all the flesh. Grind the almonds. Put all the ingredients, except the olive oil, into a food processor and blitz until smooth. Drizzle with olive oil and dress with pomegranates.
September 8, 2015
#RESETEATCLEAN // Instant Pot Noodles Recipe
Of all the #RESETEATCLEAN recipes, I’m probably most excited to share this one. I know it’s only the second one of the series, and I know I said that about the first one… but wow!

This series is nutritionist designed, so that you have a few really simple recipes on hand that help you eat well and feel good.

When The Nutrition Clinic first handed me their recipe for “instant” pot noodles, I thought – oh, that’s a good idea – recreating a healthy version of fast food. And then I actually tried it… it tastes like something you slaved over!

The idea is simple: you fill the jar with your veggie noodles (more on that below), vegetables, herbs and cooked chicken. Then the flavours go in: ginger, garlic, coconut milk and Tamari sauce. Close the lid and it’s waiting for you in the fridge.

When you come home, tired and hungry – or when you’re at the office tempted by bad choices – pull out your jar and fill it with piping hot water. It warms everything up and creates this rich, delicious broth. You have to try it for yourself!

The noodles are actually ribbons of carrots and courgettes. How clever is that! I used a vegetable peeler, which I think worked really well.

You can do a bit of batch cooking with this – that’s where the you with time and energy, takes care of the future you who’s tired and hungry! Make a few pots of instant noodles ready to go for the week ahead. Store them in your fridge for and when you’re ready to eat, just add water.

Instant Pot Noodles

ingredients:
- 1 small handful coriander leaves, chopped
- 1 pinch chili flakes
- 1 small clove garlic, finely minced
- 2 Tsp freshly grated ginger
- 1 Tbsp Nama Shoya
- 1 finely sliced carrots (spiralized if you have one)
- 1/2 finely sliced courgette (spiralized if you have one)
- 1 portion of cooked chicken, finely sliced
- 2-3 mushrooms, sliced
- 2-3 Tbsp coconut milk
directions:
- Place all the ingredients into a mason jar and refrigerate.
- When ready or lunch or a quick dinner pour in 250ml boiling water
- Leave for 5 minutes to heat through.
- Mix well and squeeze some fresh lime to serve
I hope you enjoy this recipe and make it! I think you’ll love it as much I have!

It’s completely customisable, I think this recipe is a good start – but you can add in any veggies or flavourings that make you smile!
August 13, 2015
#ResetEatClean // Salmon Cauliflower Rice Recipe
I’m thrilled to share this new wellness series with you – #ResetEatClean! Here you’ll find recipes that can become staples for you throughout the week and help you take the guess work out of planning meals.

Here’s the thing – sometimes we feel tired and rundown. We feel like we don’t have the time to prepare a good meal, or even know what to eat to feel better.

The key is to have recipes in your toolbox that you can rely on – recipes that are easy to make, taste amazing and help you feel your best – light and full of energy.

So to build up our own wellness toolbox – I teamed up with the The Nutrition Clinic – the creators of RESET, a 10 day detox that’s really unique. Instead of focusing on deprivation – they help you focus on nourishment, so that you fill your body with nutrient dense meals. In this way you not only eat clean and feel amazing during the program – but you also learn how continue eating well!

You get the recipes! I’m so thrilled – The Nutrition Clinic are sharing a bundle of recipes straight from their RESET program in this new series #ResetEatClean.

I feel so lucky to share them with you and it means that I get to try them along with you! The first recipe of the series is this Salmon Cauliflower Rice. My husband and I loved it – and I think you will too.

This dinner takes 20 minutes to put together! There’s a bed of cauliflower rice, oven baked salmon topped with a fresh avocado salsa. I’ll show you the steps below:

Salmon

Start by turning on your oven, season the salmon and wrap it in a baking paper packet. It cooks quickly and comes out all lovely and tender – but you can pan fry it too!

I like the crispy skin of pan-frying it, but I also like the easy clean-up of the oven packet… depends on what you’re in the mood for! Check out that seasoning! So flavourful!

Cauliflower Rice

This idea is brilliant! Have you tried cauliflower rice before? It makes perfect sense – it acts like rice, but you get your veggies in. Just shred it up and then sauté it while your fish is cooking….

Avocado Salsa

So, you have your fish in the oven. Your Cauliflower rice on the pan… Go ahead and dice up some fresh avocado, onion and herbs and you have a complete meal.
Salmon & Cauliflower Rice Recipe
salmon ingredients:

1 piece salmon

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon black pepper

cauliflower rice ingredients:

1/4 grated cauliflower

handful coriander or parsley

1/2 clove garlic (minced)

juice from 1/2 lemon

coconut oil

avocado salsa ingredients:

1/2 avocado (chopped)

1 small red onion (chopped)

juice from 1/2 lemon

handful coriander or parsley
Heat oven to 180c/350f (if baking your salmon)

Coat salmon with coconut oil and spices. Bake for 15 minutes or pan fry until no longer translucent

Place the grated cauliflower and minced garlic in a pan with a splash of coconut oil. Gently fry until soft, around 10-15 minutes. Add chopped coriander and squeeze of lemon juice

Mix avocado salsa together and set aside

Top the cauliflower rice with salmon and avocado salsa, season with lemon as required
Follow TNC.RESET on Instagram and use #ResetEatClean to share what you get up to in the kitchen!
July 23, 2015