‘No crash dieting!”: Vicky Pattison reveals Day 2 of her delicious meal plans to get YOU in shape
There's no need to slave away in the kitchen with these simple recipes
IT’S Day Two of Vicky Pattison's ultimate summer body guide — and today she’s sharing even more mouth-watering recipes that will keep you feeling full and fab.
The Geordie Shore babe has learnt that to maintain a healthy weight — and feel great doing it — you have to plan well and be patient.
She explained: "Don’t do a liquid crash diet or try to starve yourself, because you’ll fail.
"All my recipes are amazing because they taste great and will fill you up.”
Got a sweet tooth or a love for spice? Today’s recipes are bound to get your tastebuds tingling...
Breakfast: Vanilla and cinnamon granola (6 servings)
INGREDIENTS
50g whole oats
50g pumpkin seeds
50g sunflower seeds
50g whole almonds
50g pecans
50g unsweetened desiccated coconut
1 tbsp whole flax seeds
1 tbsp whole chia seeds
1 tsp cinnamon
3 tbsp coconut oil
2 tbsp honey
1 serving of vanilla protein powder (30g) – Vicky recommends: Mini: Shake Vanilla
METHOD
Preheat the oven to 160C and line a large baking tray with greaseproof paper.
Mix together the oats, nuts and seeds in a large bowl.
Gently melt the coconut oil and mix in with the honey, cinnamon and protein powder.
Pour over the oat mix and mix in thoroughly.
Spread thinly over the baking tray and bake in the oven for 25 minutes, stirring halfway through.
Once cooled, store in an airtight container and serve 75g of granola with 100ml semi-skimmed milk or unsweetened almond milk.
Lunch: Grilled asparagus, quinoa and feta salad (serves 1)
INGREDIENTS
80g baby asparagus spears, cut into 1in pieces
2 garlic cloves, crushed
1 tbsp olive oil
40g feta cheese, cubed
50g quinoa, rinsed
80g cherry tomatoes
1 dash of lemon juice
METHOD
Preheat the grill to a medium-high heat.
Place the quinoa in a small saucepan and cover with 130ml of boiling water.
Bring to the boil, reduce the heat and simmer for about 12 minutes until all the water has been absorbed.
Meanwhile, drizzle the asparagus pieces with the olive oil and then mix in the crushed garlic.
Spread thinly over a grill pan and place under the grill for 4-5 minutes, turning the asparagus halfway through.
Combine the asparagus pieces with the quinoa, add the tomatoes and crumble over the feta.
Squeeze with lemon juice and serve.
Dinner: Spicy chicken breast with sweet potato and minted peas (serves 1)
INGREDIENTS
1 chicken breast
For the spice-mix:
Zest of 1 lemon, grated and juice of ½ lemon
1 tsp paprika
½ tsp garlic powder
1 pinch of sea salt
¼ tsp ground ginger
¼ tsp cayenne pepper
On the side:
1 medium sweet potato
80g frozen peas
2 tbsp mint, chopped
1 tsp olive oil
METHOD
Preheat oven to 180C, lightly coat the sweet potato with olive oil, prick with a fork and bake for 45 minutes.
Meanwhile, mix the spice ingredients into a paste and preheat grill to medium-high.
Rub the paste on to the chicken and grill, roughly halfway through the sweet potato cooking time.
Cook for 15-20 minutes, turning once until chicken is cooked through.
In the final few minutes of cooking time, steam the peas and, once cooked, mix in mint and olive oil.
Serve with the baked potato and the minted peas on the side.