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Delicious Lamb Recipes to Try

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Try these delicious, healthy lamb recipes from registered dietitian, Sophie Claessens

Lamb skewers with sun-dried tomato cous cous

This is a great recipe to get the kids involved in – they’ll love building their own skewers. Be careful of the spikes though! Lamb is a great source of iron and B vitamins, important for energy, and the recipe contains 2 of your 5-a-day (or more if you use more veggies on your skewers).

Serves 4 (1 skewer each for the kids and 2 each for the adults)

Ingredients:

For the skewers:
400g diced leg of lamb
2 tbsp olive oil
1 tsp smoked paprika
1 tsp harissa
24 cherry tomatoes
6 skewers (soaked in water for 30 mins if wooden)
For the cous cous:
100g couscous
400g tin chickpeas, drained
300ml hot vegetable stock (only ½ stock cube needed)
½ bunch spring onions, chopped
6 sundried tomatoes, chopped
3 tbsp fresh coriander, chopped

Method:

Ensure wooden skewers have been soaked in water for 30 minutes to prevent catching fire on the hob. Start by adding the spices and 1 tbsp olive oil to the lamb and mixing through thoroughly – the longer you leave to marinate, the better.
Skewer a piece of lamb, followed by a cherry tomato onto each skewer until you have about 4 pieces of lamb and 4 cherry tomatoes on each skewer. Set aside on a plate.
Place a griddle pan on a medium heat and add the rest of the olive oil. Whilst waiting for the pan to warm through, add the vegetable stock and sun-dried tomatoes to the cous cous in a bowl, cover and leave to soak for 5 minutes.
Once your pan is hot, place your skewers on, cooking for about 5 minutes on each side until cooked through. Whilst cooking your skewers, check the cous cous after 5 minutes and fluff with a fork once all water has been absorbed. Mix through the chickpeas, spring onions and coriander, cover and put on the table ready to be served.
Once the skewers are cooked through, you’re ready to enjoy! Serve each plate with some cous cous and skewers. Add a side salad to finish off if you’d like.
Remember – the more veg the better. Swap the cherry tomatoes for peppers or courgettes or try a mix.

Leftover lamb flatbreads

If you’re wondering what to do with your leftover lamb this Easter, make a tasty flatbread for your first day back at work and all your colleagues will be jealous! The lamb is a good source of protein and the wholemeal flatbread is a low glycaemic index carbohydrate, meaning that they’ll both keep you full all afternoon so you won’t be reaching for the usual mid-afternoon chocolate pick-me-up. Add plenty of leafy salad and you’ve got yourself a gourmet, healthy, delicious lunch.
Serves 1

Ingredients:

1 plain, wholemeal flatbread or tortilla wrap
2 tbsp yoghurt-style dip
Large handful leafy salad
1 small carrot, grated
75g leftover lamb (chunks or slices)
Sprinkling of smoked paprika

Method:

Place your flatbread or tortilla wrap onto a board. Spread evenly with the yoghurt dip and then layer the carrot, salad and lamb on top.
Roll up your flatbread, wrap in foil and store in the fridge (maximum 24hrs) until ready to tuck in. Easy peasy!

Top 3: healthy jacket potato filling ideas

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Are you partial to a lunchtime jacket potato, but not sure how to make it healthier?  Look no further…

We’re looking at some healthy jacket potato inspiration.  As much as we love a hot steaming spud, they often come with a side-order of creamy fillings or piled high with baked beans (full of hidden sugar) and lashings of melted butter and cheese…, not the healthiest lunchtime option.

However, we’re huge fans of the humble spud here,  as overall, they’re a good option, packed with vitamin C.  A medium potato (150g) with the skin provides 27mg, almost half of the recommended daily intake, for example. Interestingly, their moniker as a ‘comfort food’ may actually be based in science as potatoes are exceedingly rich in Vitamin B6, a substance needed for cellular renewal, a healthy nervous system and a balanced, happy mood.  Indeed, 100g of baked potato contains 21% of the daily value of the vitamin.  Additionally, keeping the skin on your spud will deliver you 12% of your of your recommended daily fibre.

Adding a protein-based filling will mean the carbohydrate in the potato is broken down more slowly, making you feel fuller and energised for longer. Or why not try baking a sweet potato instead? The same comforting, warming lunch but with less of an effect on your blood sugar levels.

Our 3 favourite fillings:

Chickpeas are a great, filling source of plant protein. Try this tasty, quick hummus recipe:

Ingredients:

200g/7oz canned chickpeas (drained and rinsed)
2 tbsp lemon juice
2 garlic cloves, crushed
1 tsp ground cumin
Salt
100ml tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil

Method:

Simply add all the ingredients into a food processor and blend on a medium speed until a smooth consistency. Taste and add more lemon juice, garlic, salt or cumin if needed. If it is too thick, add another tbsp of water.

Nothing beats a slow-cooked chilli – made with beef or Quorn as you prefer. It’s the perfect dish to make in a big batch and freeze in portions to eat later.

Ingredients:

1 tbsp oil
1 large white onion, finely chopped
1 red pepper, diced
2 garlic cloves, peeled and finely chopped
1 heaped tsp of hot, or 1 level tbsp mild chilli powder
1 tsp paprika
1 tsp ground cumin
500g lean minced beef (or Quorn equivalent)
400ml stock (beef or vegetable)
400g can chopped tomatoes
2-3 squares of 70% dark chocolate
2 tbsp tomato purée
410g can red kidney beans
2 large carrots, grated

Method:

Heat the oil and add onion – stir until soft and translucent.

Add in the garlic, red pepper, carrot and all the spices – stirring occasionally for 5 mins.

Add in the beef or Quorn – the pan should be hot enough to add colour to the meat. Stir until all the beef has broken up and browned.

Now add in the liquids – your stock, tomatoes and a squirt of tomato paste.

Give everything a good stir and once brought to the boil, reduce the heat and simmer with the lid on for 20 mins. Check and stir occasionally to ensure it hasn’t stuck to the bottom of the pan. If it is drying out add another tbsp or so of water.

Finally, drain and rinse your beans. Add them in and bring back to the boil, then bubble gently for 10 minutes. At this stage, add the secret ingredient – good quality, dark chocolate. It will give a rich depth to the flavour to compliment the spices and richness of the meat.

To intensify your flavours, leave to stand with the lid on for 10-15 minutes – it’s hard to resist but worth the wait!

A healthy-twist on a tuna mayo filling – this smoked trout pâté has a delicious added kick from the horseradish!

Ingredients:

120g Greek yoghurt
1 tsp creamed horseradish **check the label for hidden sugars!**
zest and juice ½ lemon
1 tbsp finely chopped dill
2 smoked trout fillets

Method:

Using a fork, mix together the Greek yoghurt before adding horseradish and lemon juice in a bowl until combined. Flake in the trout fillets, into bite size pieces. Depending on the size of your fillets you may need an additional tbsp of yoghurt. Lastly, stir through the dill and serve!

We hope this has given you some much needed inspiration.  For more delicious meal ideas, check out the recipe page on our blog.

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Quick Fix – smart swaps for a diet-free life!

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The VavistaWellness ethos is all about ditching denial. As soon as you go on a conventional diet you are immediately faced with a list of foods you’re ‘not allowed’ to eat. Says who? It should be about taking back control of what you eat and when. By denying yourself something, the chances are it will make you want it more and, when you do eventually ‘cave in’, your feelings of guilt and failure will be worse.
We want you to feel confident that you have the knowledge and skills to regulate your own food choices in an intelligent, sensible way that you can stick to long-term. We now know that fad diets are not sustainable and don’t actually succeed in helping you lose weight, long-term. A major factor that dooms diets to failure, is the sense of denial we all feel when we can’t eat our favourite foods.
We believe in smart swaps rather than banning anything from your diet, so you can still eat crisps, pizza and chocolate but in smaller amounts, or using tweaked recipes, or more nutritious alternatives wherever possible. That way you never feel deprived of your favourite things, yet you get to ditch the calorie and fat-dense junk and nasty, chemical-laden convenience food.
Ditch denial – you can still eat food you love by making these savvy swaps to your food choices……

Swap potato crisps to kale crisps

Wash and dry one bag of prepped kale or use whole kale leaves.
Tear into large pieces, removing any very thick central stalks.
Scatter in one layer on a baking sheet.
Spritz or drizzle very lightly with olive oil (or use garlic or chilli oil).
Add a sprinkle of sea salt and black pepper.
Cook at 190 degrees C for 7-10 mins until crisp, slightly coloured but not browned – watch closely as they can burn quickly and turn bitter.

Peel one large sweet potato per person and cut into wedges.
Lay out in one layer on a baking sheet.
Spritz with olive oil spray or drizzle very lightly.
Add a sprinkle of sea salt and black pepper.
Optional: mixed herbs, chilli flakes, Cajun seasoning.
Cook at 150 degrees C for 45mins or until coloured and soft.

Swap chocolate bars to Nakd bars

Chocolate, mint chocolate or chocolate orange – there is no need to forgo a serious chocolatey hit when it comes to snacks. Furthermore, these are dairy, wheat and gluten free – so a great ‘sweet’ alternative for those with an intolerance or allergies. We’re hooked!
Cold-pressed to preserve nutrients and protein-packed to keep hunger at bay for longer, these healthy, no ‘nasties’ bars may be smaller than your average bar of chocolate but pack a tasty (and nutritious) punch, without the heavily processed sugars and preservatives found in conventional confectionery.

Swap usual biscuits to chocolate coated rice cakes

Rather than a quick hit of processed sugar from your morning biscuit, switch to a dark chocolate covered rice cake instead. Less sugar means you are less likely to have a sugar ‘crash’ and need a further snack later, while the dark chocolate has health-boosting properties, too.
If you made all of the changes we suggest above, and maintain them for a year, you could be almost a stone lighter…by doing nothing else. How easy is that?! Easy weight loss, without denial, dissatisfaction or desperate dashes to the late night supermarket when the cravings hit. Who misses crash diets? We certainly don’t!

Homemade Pasta Sauce

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Ready-made pasta sauces can be handy in reducing the time it takes to cook a meal, but they often contain lots of sugar, compared to the homemade alternatives. This homemade sauce contains just a trace of added sugar from the balsamic vinegar, and is fresher and healthier too. Have as either a veg and lentil sauce or add mince (meat or soya) as you prefer.

You can quickly make your own tomato pasta sauce at home using this recipe:
Ingredients:
  • 1 tbsp olive oil
  • 2 cloves garlic (crushed)
  • 1 large onion, diced
  • 1 carrot, peeled and diced
  • 4 sticks celery, chopped
  • 2 tbsp tomato puree
  • 1 tsp tarragon (dried)
  • 1 tsp rosemary (dried)
  • 1 tsp thyme (dried)
  • Vegetable stock cube
  • 1 x 400g tin of tomatoes
  • 200g tinned green lentils, rinsed and drained (optional)
  • 1 courgette, peeled and grated
  • 1 tbsp balsamic vinegar
  • Extra: 200g extra lean beef mince, turkey mince or soya mince
Method:
  1. Heat the olive oil over a medium heat in a large saucepan or deep frying pan.
  2. Add the diced onion and soften, stirring occasionally.
  3. Add the garlic, celery and carrots and stir through for 3 minutes.
  4. Add the dried herbs (or use fresh basil, oregano or marjoram if you have them) and stir through along with the tomato puree, stock cube and tinned tomatoes.
  5. Finally, add the grated courgette and lentils along with the balsamic vinegar. Bring to a slow bubbling boil and then reduce the heat to simmer for at least 10 minutes.
  6. If adding meat or soya mince, add after the celery and carrots and brown, then add the herbs and tomatoes and stir regularly for 10 minutes to allow the meat to take up all the flavour. Bring to the boil and either simmer for 20 minutes or put in the oven at 150 degrees C for up to 1 ½  hour for a tender meat dish.

Vegetarian Cottage Pie

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One serving of this vegetarian-friendly cottage pie provides a whopping 5 portions of vegetables; perfect for some #MeatFreeMonday inspiration! It’s also a great recipe to make in bulk and freeze for the week ahead.

Hearty comfort certainly meets compassionate dining with this scrumming vegetarian cottage pie.  It’s a timeless classic reinvented with wholesome plant-based ingredients. Whether you’re a seasoned herbivore or simply looking to add more meatless meals to your repertoire, this savory sensation promises to satisfy even the most discerning palates. Join me as we explore the art of crafting a flavorful, nutrient-packed vegetarian cottage pie that’s undoubtedly going to become a staple in your kitchen.

Quorn cottage pie with swede topping

Feeds: 2

Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 celery sticks, diced
2 carrots, diced
200g button mushrooms, halved
300g Quorn mince
200g canned chopped tomatoes
2 tbsp tomato paste
2 sprigs fresh thyme
60ml made-up vegetable stock
Dash of soy sauce
Freshly ground black pepper
600g swede, peeled and cubed
2 tbsp chopped parsley

Method:

1.Firstly, preheat the oven to 180°C, Gas Mark 4.
2.Next, put oil in pan and place over a low heat. Add the onion, garlic, celery and carrots and cook for 10 minutes until tender. Stir in the mushrooms and cook for 3 minutes. Add the Quorn and cook for 2–3 minutes, stirring occasionally, until browned.
3. Add the tomatoes, tomato paste, thyme, stock and soy sauce and cook for 10 minutes until the sauce reduces. Season with black pepper.
4. Meanwhile, cook the swede in a pan of boiling water for 10 –15 minutes until tender. Drain well and mash. Season with black pepper then stir in half of the parsley.
5. Finally, spoon the Quorn mixture into an ovenproof dish. Cover with the swede, roughing up the top with a fork, and bake in the preheated oven for 15-20 mins. Finally, scatter with the remaining parsley and serve.

Enjoyed this recipe?  Why not check out some of our others, here.

Disclaimer: Articles are for general information only – customers should always seek their own independent advice. Vavista is not affiliated with the organisations/businesses mentioned and does not recommend or endorse any of the included products or services. For more information, click here.

 

 

Five great reasons to sleep well

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Tiredness from lack of sleep doesn’t just make it hard to function the next day. Sleep problems like insomnia can increase our risk of health problems such as obesity, type 2 diabetes, heart disease and depression. Being tired also reduces will-power, making it harder to lose weight and keep up healthier behaviours.

Here are five great reasons to get a really good kip…

Sleep yourself slim

Studies have shown a link between the quality of our sleep and our waistlines.

Research suggests that when we have a bad night’s sleep it changes the body’s hormones that regulate appetite – leaving our hunger levels at an all-time high. But it gets worse – we not only feel hungrier, but studies show that we specifically reach for high-calorie/high-fat foods, in an attempt to boost our energy levels that have been left depleted by poor sleep. What’s more, a poor night’s sleep can significantly raise the level of cortisol that can increase belly fat and put us at risk of metabolic diseases like type 2 diabetes, heart disease and more. Read more here.

Be a safer driver

It’s no surprise that people who are sleep deprived are more likely to nod off at the wheel and have a greater risk of car accidents. Sleep apnoea, often associated with being overweight, is a condition where people wake up frequently at night, often keeping their partners awake with their snoring too, and then fall asleep during the day from exhaustion. If you recognise this pattern, chat to your GP as it can be treated, reducing your risk of accidents – as well as high blood pressure, heart disease and other problems too. Read more about preventing drowsy driving here.

Reduce your risk of dementia

It seems that there is a link between poor sleep and dementia, including Alzheimer’s disease. Scientists think that sleep provides time for the brain fluid to wash away the abnormal proteins that are associated with these problems – so aim for around 7-8 hours a night to let your brain catch up with the housekeeping!

Beauty sleep isn’t a myth

We all feel worse after a bad night’s sleep, but hope that a touch more make-up, dark glasses or even a smile may disguise it. Not true, I’m afraid! Studies show that poor sleep really does show in our face and can be picked up by others – who find us less attractive than when we are well rested. What’s more, when we are sleep deprived we find it more difficult to interpret the emotions of others – which could land us in some tricky social situations.

Reduce your risk of heart disease and diabetes

Sleep of less than 5 hours a night may more than double your risk of type 2 diabetes, an increasingly common problem which can lead to further complications of its own, as well as require dietary restrictions and long-term medication. Poor sleep can lead to increased blood pressure, which is associated with strokes and heart attacks too.

So, aiming for 7-8 hours of restful sleep a night could do us more good than we realise. We may feel we are too busy to spare the time for another hour or two in bed…but fear not. It seems that people who get adequate sleep tend to live longer – so we will have lots more time in the long run!

Read more about how to improve your sleep here.

8 health benefits of spicy foods

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Curry has long been a favourite food in the UK with 9,000 curry houses and over 23 million people eating curry regularly.

However, how many of us associate curry with large takeaway portions of greasy food, plates of white breads and poppadum’s? Not really the first meal we think of when we decide to increase our healthy eating!

A curry can be a great way to eat a vegetable-packed and tasty meal. If you love your spicy foods, there are lots of benefits! Cooked at home, where levels of fat, salt and sugar can be kept under control.

So without further ado, here are 8 health benefits of spicy foods.

Spices curry contains can help our health. Of course, the relative benefits obtained by a quick shake of these fragrant spices into the cooking pot are small – but nonetheless, read on and be inspired to spice up your dinner tonight!

1. Might help immune system

Turmeric, that bright yellow spice that stains the fingers contains curcumin – which may help boost our immune system. It does this by increasing levels of a vital protein that helps fight infection, according to Adrian Gombart, an associate professor of biochemistry and biophysics in the Linus Pauling Institute.

Combining turmeric with black pepper is the best way to make sure it gets absorbed into your body – a tip worth remembering.

2. Can increase libido

Most would link the increased libido of their partner on a Saturday night with the beer they have consumed rather than the curry! However, one study from the Centre for Integrative Clinical and Molecular Medicine in Australia has shown that fenugreek extract increased libido by 25% in a group of men who took the extract two times a day for six weeks.

3. Could reduce joint inflammation 

Turmeric has been shown to reduce inflammation in an experimental model of human tendons in a study from the University of Nottingham. If this can be used to good effect in treatments for arthritis and similar joint conditions needs further study. But it’s a good excuse to eat a delicious spicy foods.

4. May inhibit cancer growth

The amazing Turmeric once again showing us the health benefits of spicy foods! Cancer Research UK reports that some trials have shown that turmeric (or the curcumin in it) may prevent pre-cancerous changes from becoming cancerous.

Also, some countries with high turmeric intake have lower levels of certain types of cancer – possibly reflecting a protective effect. In addition, some trials are looking at possible treatment of established cancers with turmeric extracts.

5. Possibly reduces pain

Capsaicin is the compound found in hot peppers and is used in creams and gels to help pain from shingles and other aches. It causes pain and burning in itself (as anyone who has had a hot curry knows all too well) and, in small amounts, interferes with the pain pathways back to the brain, reducing the pain felt from other causes. Clever!

6. Acts as an antiseptic

In India, turmeric may be rubbed on cuts and burns to reduce infection and improve healing.

7. Might help improve brain function

Studies from India and elsewhere show that cinnamon and curcumin have both been associated with reducing the brain deposits that contribute to Alzheimer’s disease.

8. Could reduce liver disease 

Cinnamon has been shown in animal studies to improve the action of insulin and reduce the amount of fat deposited in the liver.  Of course, protecting your liver with a bit of cinnamon in your curry will be negated by too much alcohol washing it down! Ginger may also have some protective effects on the liver according to other studies.

With so many more spices present in such a huge variety of curries there are even more health benefits to be found than the ones described above.

8 Benefits of Spicy Foods - a bowl of curry with two bowls of spices, fresh coriander and a wooden spoon.

Whilst some of these spices appear to have beneficial effects, large amounts of these spices and some supplements that contain these spices may have side-effects. As with our general ethos at Vavista, we recommend eating real food in moderation and avoiding supplements unless specifically indicated or recommended by your own doctor.

If you want to cook up a storm, check out some great Indian recipes here and take advantages of the health benefits of spicy foods.

Sources: National Curry Week

How to eat healthily on a budget

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It’s easy to see how a limited budget can lead to a poor diet. As soon as you walk into a supermarket the two-for-one offers or BOGOFs (buy one, get one free) are positioned in front of your face and invariably consist of cakes, chocolates or other low nutrient foods.

Fast food chains proudly offer burgers for £1 and super-size options for free. And even my hospital canteen sells plates of chips at a fraction of the price of the salads. So, it’s hard to focus on losing the pounds around your waist when you see the pounds adding up at the till.

But eating healthily is such a big priority and doesn’t have to be unaffordable if you follow these tips…
Choose quality over quantity

Most of us eat too much…as evidenced by the fact that two thirds of us are overweight. So cutting down on the volume of food you eat means you can choose better quality food in smaller amounts without paying more.

Plan ahead

It’s easy to pile up the trolley with food we think we may need, or get tempted by extras that we don’t need at all. We overdo it and then throw lots away. In fact, we throw away almost 200kg of food per person per year. Instead, spend time planning your healthier meals and buy exactly what you need. Perhaps shop online to avoid added temptation. Or, make sure you fill up on a healthy snack before you shop to avoid buying more than your waistline or wages can afford!

Check out the discount section

Expired sell-by dates don’t mean the food is unfit for consumption but it’s often a fraction of the price. Pick up meat, fish, dairy and other basics for your home cooking.

Make friends with your local shopkeepers

Steer clear of the supermarket with its aisles of expensive processed junk and head for your friendly local butcher, fishmonger or veg shop. You can buy what is in season, locally sourced, in the quantity you need and without all the packaging. Plus, it’s often a fraction of the price. If you become a regular, you may be able to pick up older veg and meat bones for free – great for making hearty and healthy soups and stews.

Cook from scratch

Not only can you control what goes into your food and avoid the salt, sugar, bad fats and chemicals that make up much of the pre-prepared food on offer in the shops but it’s a much cheaper way to eat as you aren’t paying for production and packaging costs either. And with imagination and planning, leftovers can be strung out to a further meal or two. Until you try you won’t believe how easy it is to make your own bread, yoghurt, soups, smoothies and much more. Easy recipes abound online.

Grow your own

OK – you can’t get the full range of fruit and veg that you find in a supermarket…. but it’s better to eat seasonally and avoid the carbon footprint of a pineapple flown from Costa Rica. And home-grown, picked that day provides more nutrients without the pesticides and other toxins of industrially farmed crops. Even a window box can produce some decent herbs to flavour salads and omelettes, a tub can be used for carrots, salad leaves or beetroot and a hanging basket can produce a great crop of cherry tomatoes. An allotment can be used to grow a whole lot more – as well as providing you with the opportunity to fit in some valuable exercise!  The Royal Horticultural Society has some great advice on how to successfully ‘grow your own’ here.

So, don’t worry about the pennies – just focus on eating healthily and the pounds will be lost all by themselves!

 

Hidden health benefits of your Christmas dinner

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Did you know we consume as much as three times our recommended daily calorie intake on Christmas day?  But it’s not all doom and gloom…

Although the traditional Christmas dinner gets a bad rep, it’s actually a pretty healthy meal if we strip it back. We just need to be careful of how much we have.

Sprouts

Your mum was right, don’t ditch the sprouts. They contain more than your daily requirement of vitamin K and plenty of B vitamins such as folate which is important for energy production – you’ll be thankful for that during the mid-afternoon Christmas slump! Steam them to retain as many nutrients as possible.

Turkey

A great source of lean protein (particularly the white meat, so go for the breast and steer clear of the fatty skin). Turkey also contains an amino acid called tryptophan, important for serotonin production (the ‘happy’ hormone).

Potatoes

Potatoes themselves are a good source of potassium and starchy carbohydrate. However, they are best boiled in their skins. Be careful with the portion size of your roasties, just 2-3 will do. The downside of roast potatoes is that we often remove the skins (and that’s where all the fibre is). Plus, lots of calories are added when they’re cooked in fat.

Parsnips

Parsnips are another great source of fibre, potassium and also vitamin C. The cooking methods are where things can go awry…be mindful about adding honey or parmesan which add calories to an already hearty meal.

Red Wine

Red wine is rich in anthocyanin, an anti-inflammatory antioxidant. But don’t think this can give you free reign – alcohol is ’empty calories’ and more than a glass or two will add to an already food-heavy day.

Cranberries

Cranberries also contain anthocyanin (giving them their bright red colour) and plenty of vitamin C. Sadly though, not much can be gained from the cranberry sauce so just have a little as it has a high sugar content.

Christmas Dinner survival guide

Portion control:

Everything looks so tasty that you want to have it all. Do, but only have a little of each. Don’t pile your plate upwards. Try to think about the size of your stomach and be kind to it – don’t stretch it too much!

Go light with the sauces:

Sauces not only add flavour, but also salt, sugar and calories. So, just add a touch of gravy, bread sauce, cranberry sauce or redcurrant jelly.

Eat slowly:

The more slowly you eat, the easier it will be to tell when you’re full so that you avoid that horrible ‘I can’t move’ feeling.

Drink slowly:

The slower you drink your wine, the less likely someone is to top it up and the less you’ll drink. And alternate with water to keep you well hydrated and fuller with fewer calories.

Go for a walk between lunch and pudding:

Allow some time for your meal to digest. The walk will also help to stabilise your blood sugar levels and should help to wake you up a little. Plus, the later you have pudding, the less likely you are to snack later on.

Hopefully these tips will help to reduce the guilt associated with Christmas day. Make sure you enjoy and don’t restrict yourself too much – it only happens once a year after all!

Disclaimer: Articles are for general information only – customers should always seek their own independent advice. Vavista is not affiliated with the organisations/businesses mentioned and does not recommend or endorse any of the included products or services. For more information, click here.