Have you decided to change what you eat in 2016? New Year is often the time when we think about losing weight and eating better, however, it can be a struggle to find recipes that are satisfying are simple to prepare. These Breakfast Burritos are delicious, filling and healthy too.
Dannii Martin made those changes and shares her Principles of Losing Weight, her own journey and the recipes that helped her get healthy and fit in this new book Hungry, Healthy, Happy: How to nourish your body without giving up the food you love.
Despite our best intentions, there are days when we all feel like abandoning the diet and succumbing to our cravings; but eating the food that you love does not have to mean eating unhealthily. In this book, author of the celebrated healthy eating blog Hungry Healthy Happy, Dannii Martin, shows us that, with a few small changes, we can still enjoy all of our favourite foods, whilst nourishing our bodies with a nutritionally balanced diet.
Featuring over 100 recipes, from protein-packed breakfasts to hearty main courses and delicious desserts, there are dishes for every appetite and occasion; including everything from light, summery salads through to takeaway favourites such as burgers, kebabs and curries. The ethos of Dannii’s recipes allows us to rediscover our love for all of our favourite foods, reinvented as more nutritious and wholesome versions of themselves. Transform your relationship with food and eat the Hungry Healthy Happy way today.
Breakfast Burritos (see recipe below) I love all Mexican food but never thought of eating burritos for breakfast, I was really impressed with this tasty recipe and delighted that I was able to include as my evening meal in the 5:2 Fasting Diet as it’s just over 300 calories. It’s quick and easy to make and I’ve been given permission to share the recipe with you.
Healthier Chocolate Bars, have got to be good news, even though they are relatively high in calories, Dannii recommends that they can be enjoyed as an occasional treat.
Raw Carrot bites don’t need any baking and sound totally delicious.
I love that Dannii has included a healthy version of my favourite Club Sandwich (makes note to make one soon) I’ll be able to eat it more often using this healthy recipe.
Favourite comfort foods feature in healthier versions including Burgers, Fish and Chips, Shepherd’s Pie and Chicken Kiev, as well as the most incredible Chicken Tikka Masala which I adapted to make the sauce in the slow cooker.
Desserts are not forgotten with everything from Ice Lollies to a Chocolate Avocado Mousse. Dannii finishes with drinks and smoothies including a guide for How to build the perfect green smoothie.
Pros: Over 100 recipes all of which have great pictures to help you see what you are trying to achieve. I liked the recipes with variations, like the Porridge 6 ways, On Toast, How to build the perfect Salad, 6 Easy Salad Dressings, How to build a perfect Beef Burger and How to build the Perfect Green Smoothie, the point being that once you understand the basic recipe you can go ‘off piste’ and start creating your own healthy recipes.
Cons: If you are looking for a quick fix diet book, this isn’t it, it’s all about changing your lifestyle, exercise and eating habits for life.
It doesn’t matter whether you need to lose weight or get healthy, these are great tasting recipes although if you do have health goals, the book has plenty in it to help you work towards them. Hungry Healthy Happy is full of really good recipes for all the family, those I have tried have been easy to make and I would make them again. This one is going to have to find a place in my overstuffed bookshelf.
- 1 tsp olive oil
- 2 red bell peppers, diced
- 1 red onion diced
- 8 eggs beaten
- 4 large wholemeal tortilla wraps
- 200 grams can pinto beans drained x salsa recipe (see page 65)
- 50 grams mature cheddar cheese grated
- 1 avocado mashed
- 2 tbsp finely chopped fresh coriander cilantro
- juice of 1/2 lime
- 1 red chilli chopped, to taste
- To make the guacamole, combine all the ingredients in a bowl and stir to combine. Set aside until needed.
- Heat the oil in a pan over a medium heat a then add the red (bell) pepper and onion and cook gently for 3 minutes. Pour the eggs into the pan and scramble for 2-3 minutes, until only just firm. Remove from the heat and set aside
- Divide the wraps between 4 plates and spoon some of the egg mixture into the centre of each. Spoon over some beans, salsa, guacamole and cheese and fold each wrap over itself to form a burrito.
- Serve while the eggs are still warm.
Mexican Style Recipes from Farmersgirl Kitchen
Hungry Healthy Happy by Dannii Martin
Published by Jacqui Small on 21st January 2016
Available for Pre-order direct from Jacqui Small or at Amazon, Waterstones and the Book Depository