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SUNSHINE COAST SUNDAY

BY DONNA FRIEND MAY 12TH 2013


Sunshine Coast Sunday

NOT just another self-help, quick fix, lose weight fast cookbook, The Metabolic Clock Cookbook explores the idea that when you eat is as important as what you eat for health and wellbeing. Apparently the old adage: “Eat breakfast like a king, lunch like a prince and dinner like a pauper” is true. Julie suggests that eating a large breakfast to wake up your metabolism and provide fuel for the day’s activities, a large meal (including your carbs) at lunchtime to sustain you for the afternoon and then a light meal of veges and protein (no carbs) to help your body wind down for the day and signal your body it is time to sleep and repair itself is the best way to maximise your metabolism and hopefully lose body fat. Couple this with exercise and hopefully you will have a recipe for good health and vitality that will stand you in good stead for many years to come, along with the added bonus of reducing body fat.

The recipes are tasty, nourishing, affordable and easy to prepare, so what have you got to lose?

Author Julie Rennie has a background in elite sport and 10 years in the personal growth industry, she works with everyday people, professional athletes and celebrities, coaching them to discover their personal best.

 

VEGETABLE STIR-FRY WITH QUINOA

 1 tbsp olive oil

 ½ salad onion

 ½ red capsicum

 125g mixed vegies

 ½ tsp ginger

 ½ red chilli (or 1tsp sweet chilli sauce)

 1 tbsp tamari

 1 tbsp lime juice

 12 almonds

 ½ cup cooked quinoa

 ½ tsp lemon zest

 1 tbsp mustard and orange dressing (see below)

 1 sprig coriander

Mustard and orange salad dressing: 1 heaped tsp Djion mustard; ½ cup fresh orange juice; ¼ cup olive oil; 1 tsp honey

Method: Place mustard, orange juice, oil and honey in a jar with a tight-fitting lid. Shake to combine then season with salt and pepper. Store in fridge.

Heat oil in wok, stir fry the onion and capsicum for 1 minute. Add mixed vegetables, ginger, chilli and tamari, lime juice and almonds. Stir fry for 2 minutes. Place cooked quinoa in a small bowl, add the lemon zest and dressing and stir. Grease the inside of a small plastic cup and pack the quinoa into the cup, pressing down firmly. Place the cup upside down onto a plate and gently tap so that the quinoa forms a stack-like cup on the plate. Arrange the stir-fry next to the quinoa. Top with coriander.




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