How to Eat Healthy and Stick to It

We all know how difficult it can be to eat healthy and stick to it.

However, a balanced diet is incredibly important if you want to maintain good health and feel in tiptop condition – and it's easier than you think to fill your plate with nutritious and tasty meals.

While you must match your calories to how active your lifestyle is, it's also vital to eat a wide variety of food to make sure your body is getting all the nutrients it requires.

To help get you started, here's a range of quick and easy recipes you can rustle up at home ...

Porridge with Blueberry Compote

Ingredients

6 tbsp porridge oats
Approximately 100ml of 0 per cent fat Greek-style yogurt
175g of frozen blueberries
1 tsp honey (optional)

Method

1. Place the oats in a non-stick pan and add 400ml water. Cook over the heat and stir occasionally for around two minutes until it thickens. Take it off the head and add in a third of the yogurt.

2. In the meantime, add 1tbsp of water and honey to a pan and add the blueberries, poaching until they're tender.

3. Pour porridge into your bowl and add the remaining yoghurt before topping with the blueberries.

Red Lentil and Carrot Soup

Ingredients

1 finely sliced white onion
2 tsp olive oil
3 sliced garlic cloves
2 scrubbed and diced carrots
85g red lentils
1 crumbled vegetable stock cube
Chopped parsley sprigs (about 2 tbsp) and a few extra leaves

Method

1. Boil some water in the kettle and finely slice an onion. Add oil to a medium pan and fry the onion for two minutes. Slice the garlic and dice your carrots before adding to the pan and cooking briefly.

2. Add one litre of boiling water to the pan before stirring in your lentils and the stock cube. Cover the pan and cook on a medium heat for 15 minutes until your lentils are tender. Finally, take the pan off the heat, stir in the parsley and serve.

Chorizo and Prawn Fried Rice

Ingredients

1 tbsp olive oil
100g sliced chorizo
150g king prawns (raw)
1 x 250g pack cooked basmati rice
150g halved cherry tomatoes
5 finely sliced spring onions
Finely chopped flat-leaf parsley,

Method

1. Heat olive oil in a frying pan over a medium heat. Add chorizo and cook for five minutes, or until golden.

2. Add prawns and cook until just pink.

3. Stir in rice, tomatoes and spring onions, and leave to cook over a low heat for around 10 minutes until a golden crust forms on the bottom of the pan and tomatoes have softened.

4. Break up your rice with a fork and season. Sprinkle over the parsley, serve and enjoy.

Keep an eye out, as we'll be adding more healthy recipes to this page on a regular basis. If you'd like to suggest your own recipe, please feel free to get in touch with a member of the team today.

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