Cellulite is a real confidence zapper, but don’t get too disheartened if you’re a victim of the unsightly lumps and bumps.
But don’t get too disheartened as cellulite is not invincible.
One way of beating cellulite on your quest is through your diet.
We have got a selection of recipes from Carol Vorderman’s ‘Eat to Beat Cellulite’ book, one for breakfast, lunch and dinner, and even a tasty desert!
Breakfast
Oat muesli with berries
This simple recipe of mixed fruits and oats will kick start your day in great form with its rich soluble fibre and vitamins!
Serves: 2
Per Serving:
Fat: 15g
Cals: 364
Carbs: 49g
Ingredients:
85g (3oz) porridge oats
150ml (_ pint) skimmed soya, rice, almond or oat ‘milk’
2 tablespoons (30ml) raisins (or other dried fruit)
2 tablespoons (30ml) chopped brazils or walnuts
1 tablespoon (15ml) ground linseeds (optional)
125g (4oz) blueberries, raspberries or strawberries
Method:
Mix together the oats (or other flakes), milk, dried fruit, nuts and ground linseeds in a large bowl.
Cover the bowl and leave in the fridge overnight. Serve the oat muesli the following morning in individual bowls and top with the mixed fruit berries.
Lunch
Tuna on lentils and mushrooms
If you want to dress your fresh fish with a bit of style, then this is the perfect dish for you, as it tastes yummy and is so simple to make!
Serves: 2
Per Serving:
Fat: 8.8g
Cals: 433
Carbs: 36g
Ingredients:
400g (14oz) can brown lentils, drained
400g (14oz) can cherry tomatoes
125g (4oz) button mushrooms
125g (4oz) fresh tomatoes, halved or quartered
2 x 150g tuna steaks
Small handful fresh basil leaves
Method:
Mix together the canned lentils, mushrooms and fresh tomatoes in a saucepan. Once it was come to the boil, turn down the heat and simmer until slightly thickened (this should be around 10 minutes).
Get the tuna steaks and cover them with a little olive oil. Heat a non-stick pan until hot, then add the tuna and fry for 2-3 minutes and finally turn the steak over and fry for a further 3 minutes. Remove from heat.
Split the lentil mixture onto two plates, scatter over the basil and then lay the tuna steak over the top.
Dinner
Thai chicken salad
This tasty salad is ideal for a hot summer’s day as its light and includes a variety of delicious vegetables which helps promote healthy skin, sounds good to me!
Serves: 2
Per Serving:
Fat: 7.5g
Cals: 268
Carbs: 17g
Ingredients:
400ml coconut milk
Juice and rind of 2 limes
2 x 150g (5oz) skinless chicken breasts
_ romaine lettuce
_ bulb of fennel
15cm (6in) cucumber
1 large tomato
_ red or yellow pepper
2 spring onions
A handful of fresh mint, roughly torn
A small handful of peanuts
Method:
Combine the coconut milk, the juice and the rind of the limes in a saucepan. Add the chicken breasts and then after bringing to the boil, reduce the heat and poach the chicken gently for about 20 minutes. Remove them from the saucepan and leave to cool, then tear the chicken into large pieces.
Cut the lettuce into wide ribbons. Halve, then thinly slice the fennel, discarding the tough inner ‘core’. Slice the cucumber and cut the tomatoes into quarters. Remove the seeds from the pepper and slice thinly, then finally slice the spring onions.
Mix the prepared salad vegetables with the chicken pieces in a large bowl. Add the mint leaves and scatter over the peanuts.
Desert
Baked apple with fruit and nuts
This is the healthier option to traditional favourites such as apple crumble, but tastes just as good! The Bramley apples also contain lots of vitamin C and potassium, which is a bonus!
Serves: 2
Per Serving:
Fat: 5.7g
Cals: 215
Carbs: 41g
Ingredients:
2 Bramley cooking apples
1 tablespoon (15ml) raisins or sultanas
6-8 ready-to-eat dried apricots, chopped
2 teaspoons (10ml) clear honey
1 tablespoon (15ml) pecans, chopped
Method:
Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Take out the core from each of the apples. Using a sharp knife, lightly score the skin around the middle, just enough to pierce the skin.
In a small mixing bowl, combine the dried fruit, honey and pecans. Fill the cavities of the apples, then place them in a baking dish. Add 2 tablespoons of water, cover loosely with foil then bake for 45-60 minutes.
Whilst the apples are baking, check at regular intervals, adding a little extra water if the dish becomes dry. Serve warm with plain live bio-yoghurt.
By Victoria Elmore