New Year, New Ideas, recipes and tips for a New You

What’s cooking with Chef Noel Cunningham

BY: NOEL CUNNINGHAM

2019 is finally here and as usual we are all making our own new year eating resolution or setting body goals. Usually in January the gym is packed then things start to fade by March the latest. However, a gym instructor will tell you that abs are built in the kitchen so is a good body. For the month of January, I will be sharing recipes and tips for a new you, then I’ll be taking you on a culinary journey throughout the remaining of the year.

Eating healthy is a lifestyle, not just an overnight change. I believe that small steps can lead to big growth. I have prepared five tips that can easily start you on your way.

Portion control

Before we start changing our diet, I believe that controlling portions is the beginning of change. Once you can control how much you eat then you are pretty much on your way to a better body.

Balanced meal

I believe the more colors you have on your plate the better your meal is. Once you cover portion control it is time to now ensure your meal is balanced. A balanced meal consists of protein, starch, dairy, fruits and vegetables, fats and sugar. Having at least five at once is considered balanced.

Breakfast

This is the most important meal for the day. The term literally means break your fast. We often skip breakfast and then we try and catch up with lunch or dinner which is very wrong. Breakfast helps to boost our metabolism and set the mood for the day ahead.

Sleep

As much as eating and cardio are important so is our sleep. Sleep helps to burn fat while you rest. So, add extra rest to your new year’s plans.

Eating on time

Make sure you eat on time to prevent cravings. When you starve yourself, your body goes into a panic and starts to crave sweets and unhealthy foods

Spicy Roasted Chickpeas & Kale Salad with Creamy Avocado Dressing

Try this quick healthy and delicious kale salad pack with all the nutrients you need to refresh and restart your body.

Ingredients

Salad:

• 1 bunch kale (washed, stalks removed & coarsely chopped)
• 14 oz can kidney beans, drained and rinsed
• 14 oz can roasted chickpeas
• 1 cup sweet corn
• 2 large red bell peppers, diced
• 1 cup cherry tomato, halved
• 1/2 red onion, Diced

Dressing:

• 1 large avocado
• ½ cup olive oil
• 1 tsp lime,
• 1 pinch tsp salt and pepper
• ¼ cup rice wine vinegar

Directions

1. Season chickpeas with a drizzle of olive oil, 1 tsp cayenne pepper, 1 tsp smoked paprika and salt and pepper then put to roast for 15 to 20 minutes, then set aside to cool.
2. Combine all the ingredients for the dressing in a blender and blend until smooth and creamy then put to chill.
3. Toss together all the ingredients for the salad in a large bowl then toss with dressing.