The big day is looming and, amidst the chaos of sending invites, choosing cakes, dress fittings, location finding (and generally organising the biggest shindig of your life!), you've somehow forgotten about one very important thing... you. Isn't it funny (or perhaps ironic) that in the lead-up to our weddings we let ourselves take a backseat and prioritise everything else? The minutiae of table decor take precedence over how we fine-tune our minds and bodies in preparation for walking down that aisle.
Many of us end up losing sight of the bigger picture as we get swept up in the details and leave ourselves so emotionally and physically frayed we can barely enjoy it when the date finally arrives. Weight loss is usually at the forefront of our minds, but diets just seem to add to the never-ending to-do list, which doesn't exactly make us feel in control of our bodies or our psyche. Thankfully though, there is another way to combat stress, get in shape and lose a bit of weight in the process - and all with a few tweaks to your already existing routine.
Now is not the time for a total lifestyle overhaul, so instead of reaching for the stars settle for the moon in the form of a daily smoothie bowl. Like your typical smoothie, only a tad thicker, this is a mighty breakfast that will give you oodles of energy for wedding planning, as well as put pay to any mid-morning hunger pangs into the bargain. It's crucial to set yourself up first thing in a positive, colourful way, and give your body that vital nutritional kick-start with the hope it will influence the rest of your dietary decisions throughout the day. However, even if this is the only good eating decision you make, be rest assured it will eventually have a trickle effect on your mindset and your waistline.
Lunches can admittedly be a little trickier, especially if you're on the go, which is where being a bit organised comes in mighty handy. Dishes that can be easily made ahead (like this 'cauliflower couscous' recipe) are perfect for packed lunches and will thwart any McDonalds notions in the process. Sometimes just knowing you have something healthy in your bag is enough to sway you away from bad food choices. But, of course, we are but human and that means we will inevitably be craving something sweet, which is where this seriously delicious 'gluten-free banana bread' comes into play. Containing no refined sugar and packed full of superfood goodness, this is all the armour you need to fight off those cupcake whims or occasional urges to consume a Mars Bar in one.
A common theme running throughout all these recipes is the inclusion of coconut oil and almonds - both of which can aid in digestion, keep you fuller for longer and help alkalise the body. You've probably heard the hype surrounding coconut oil and we're here to tell you it's all true because, not only will this miracle food increase your metabolism, it can also clear up any skin issues you may be experiencing such as rosacea, eczema and acne, which can frequently flare up when you're under stress. Like a well-oiled machine, how you feel on the inside will shine through on the surface and - as any former bride will tell you - having clear skin on the day is half the battle. Mineral rich almonds (sometimes referred to as the 'king of nuts') can also equip you with countless physical benefits to help you get Zen before you say 'I do'. Just a handful a day can help lower cholesterol, regulate blood sugar and give you a much-needed protein boost that will have you chanting 'Ommmmm' before you know it. So put those seating worries to one side, grab a spoon and dig in.
COCONUT, MANGO AND SPINACH SMOOTHIE BOWL
Even if you're a total 'green smoothie' novice, this is possibly the best recipe to ease you in because, above all else, you can't taste the spinach at all. Hurrah, says you! Here, you're getting all the benefits without the strange veggie aftertaste and just one of these will see you zipping around like nobody's business and feeling fit as a fiddle before the big day. Packed full of good fats such as coconut oil and yoghurt that will aid weight loss in the long run (they are known to decrease hunger and increase energy levels), you'll soon be hooked on their clean-eating credentials that'll have you glowing from the inside out. Swap that straw for a spoon and get eating.
Ingredients
1 mango
2 heaped tbsp coconut yoghurt
1 heaped tsp coconut oil
2 medjool dates
50g spinach leaves
Juice 1/2 lime
150ml unsweetened almond milk
to serve
slice mango
blueberries
flaked almonds
desiccated coconut
Peel and slice just over half the mango and place in a blender along with the coconut yoghurt, coconut oil, medjool dates (remember to remove the stone), spinach leaves, lime and almond milk. You could also add a few ice cubes if you wish but I prefer not to.
Blitz until completely smooth and serve in a shallow bowl with the remaining mango, a handful of fresh blueberries and a generous sprinkling of flaked almonds and coconut.
CRUNCHY CAULIFLOWER COUSCOUS WITH ROASTED FIGS AND A TAHINI DRESSING
Carbs come pretty high on most women's weakness list so it's great to know there are alternatives out there that can curb those pangs and still taste good. But, seeing as we're not ones to settle for just 'good', we've devised a way of injecting flavour into the most unsuspecting of ingredients (in this case, cauliflower) with some pretty impressive results. Not exactly the most inspiring of vegetables, cauliflower has a long-held reputation for being bland, boring and maybe a wee bit soggy; however, that misguided image could very well soon change. While most of us associate cauliflower with cheese, this dish couldn't be further from those school dinner days thanks to a vibrant array of flavours that are less 'Sunday roast' and more 'Middle Eastern promise'... oo-er missus! Packed full of crunch, texture and that elusive 'umami' - thanks to some delicate spice additions, sweet roasted figs and the creamiest tahini dressing you're likely to come across - this simple side is bound to become your new favourite way to serve a comfortingly familiar ingredient. For that carb-like experience without the calories or typical bloated aftermath (we've all been there), make this grain-free couscous your go-to dinnertime dish - something tells us you won't look back.
Ingredients
For the couscous
1/2 small cauliflower, broken into florets
1 small carrot
1 tsp coconut oil
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp cider vinegar
1 tbsp lemon juice
Handful toasted flaked almonds
Handful raisins
Sea salt and pepper
For the roasted figs
2 ripe figs
1 tsp coconut oil
Drizzle of agave
Sea salt
For the tahini dressing
1 heaped tbsp tahini
Juice 1/2 lemon
1 tbsp agave or pomegranate molasses
1 tbsp water
1 tsp cider vinegar
Sea salt
Method
Pre-heat the oven to 180 degrees Celsius.
Run a knife through the figs so that they form quarters but be sure to leave them attached at the bottom. Grease a small ovenproof dish with the coconut oil. Place the figs in the dish, drizzle with agave and sprinkle over a little sea salt. Roast for around 25-30 minutes or until they are soft and have exuded some juices.
Meanwhile, place the broken cauliflower florets into a food processor and pulse until it becomes like couscous.
In a dry skillet, toast the flaked almonds over a medium heat for around 10 minutes - stir frequently and be sure to keep an eye on them, as they turn from toasted to burnt in a matter of seconds. Set aside until later.
Finely dice the carrot and heat the coconut oil in a heavy based skillet. Add the carrot and fry on a medium heat until it begins to soften. Season with a little salt and add half the cumin and coriander, as well as the cider vinegar. Fry for a further 5 minutes before adding the cauliflower couscous.
Add the remaining cumin and coriander, as well as the turmeric. Season and stir-fry for around 10 minutes. Spritz over a little lemon (around a tablespoon), stir through the raisins, check for seasoning and set aside to cool for a few minutes before finally adding the flaked almonds, reserving a few for serving.
For the tahini dressing, place all the ingredients in a jar or bowl and whisk (or shake) until it becomes totally smooth.
Remove the figs from the oven and divide into quarters. Pour the remaining juices into the tahini dressing and whisk until combined.
Serve the couscous in a wide bowl or plate and top with the roasted figs. Drizzle over some of the tahini dressing and sprinkle on a few flaked almonds. Finish with some cress or freshly chopped coriander.
GLUTEN-FREE BANANA BREAD
This banana bread is an absolute lifesaver thanks to its gluten and (refined) sugar-free status... in fact, you could go as far as to say, it's good for you. Moist, crumbly and ridiculously delicious, it flies in the face of everything you've ever thought about gluten-free goods, which, let's face it, are often bemoaned for their dense, stodgy texture that taste more like sand than cake - not appealing, not now, not ever. So, even if you think gluten-free isn't your thing, we urge you to let this banana bread change your mind because - healthy eating or not - this recipe officially 'rules'.
Ingredients
130g gram flour
70g ground almonds
1 tsp gluten-free baking powder
1/2 tsp bicarbonate of soda
Pinch salt
2 ripe bananas
3 medjool dates
1 tbsp maple syrup
1 tbsp coconut oil
70g raisins
30g flaked almonds
Method
Pre-heat the oven to 180 degrees Celsius and prepare a medium-sized loaf tin by greasing it with a little coconut oil.
Place the flour, ground almonds, baking powder, bicarb and salt in a bowl and whisk together.
Soak the medjool dates for 10 minutes in warm water.
Meanwhile, mash the bananas with the back of a fork to form a smooth pourable puree.
Remove the stone from the dates and place in a small chopper or hand blender along with the maple syrup and blitz to form a thick, sticky paste.
Melt the coconut oil in a small pan on the hob. This will take mere seconds so be sure not to let it boil.
Whisk the pureed banana, date paste and melted coconut oil together, along with two tablespoons of water, until thoroughly combined.
Stir the raisins into the flour, ensuring they are evenly dispersed. Make a well in the centre of the flour and pour in the banana mixture. Fold gently until everything is combined before transferring to the loaf tin. The batter will be quite thick so spread it out using a spatula before sprinkling over the flaked almonds.
Bake for 30-35 minutes. Let it cool for 10 minutes before removing from the tin. Place on a cooling rack for a further 30 minutes. Cut into thick slices and serve.
Aine Carlin's book 'Keep it Vegan' is available on www.amazon.co.uk
