Rainbowl Bowl

As my clients know, I’m naaaat one for diets, ‘detoxes’ (is that not what your liver is for?) or super strict ‘clean eating. However, I do find that after I’ve consumed my bodyweight in roast potatoes, mince pies and Malteser bunnies (oh ma lord they are magical), I naturally crave healthier meals anyway… (having said that, I could eat roast potatoes all day, everyday; must be the Irish in me).

I think it can be easy to get wrapped up in feeling guilty and trying to get ‘back on track’ after all the fabulous festive food. Of course I’m an advocate for eating healthily, but becoming too obsessive over it can just make you miserable.

Eating well works for me because I choose food I actually like, and I get creative with it. I thought I would post a few healthy meals over the next few weeks, to give you some inspiration and ideas of simple dishes you can make to kickstart your 2018.


The idea behind this little creation was to get as many natural colours in as possible, and 26105127_1951772528196847_563348015_o.jpgdoesn’t it look pretty! Colourful fruits and vegetables contain antioxidants which help fight free-radicals (cell damage) in the body, as well as providing essential vitamins and minerals.

I also wanted to make something that was really quick and easy, as my diary is filled with new clients meaning I don’t have much time to spare! This could also be chucked in a Tupperware box and taken to work.


You will need:

  • Quinoa: The God of all grains, it’s super high in protein, fibre and a great source of slow releasing energy. I used the pre-cooked pack to save time, but it’s actually much cheaper to buy it uncooked and cook up a whole batch for the week!
  • Edamame beans: You can buy these in tins or frozen.
  • Beetroot: I bought it pre-cooked, but you can also get it fresh and boil it yourself.
  • Kale
  • Carrots
  • Courgette
  • Tenderstem broccoli
  • Cooked Salmon (vegan? This tastes great with tofu!)
  • 1 clove of  crushed garlic
  •  Chili flakes

For the dressing:

  • Olive oil
  • Squeeze of lemon
  • Tsp tahini
  • Salt/pepper

To make:

  1. Cook the quinoa, edamame beans and kale in a pan with a little oil (I used rapeseed), salt/pepper and a squeeze of lemon.
  2. In another pan, fry the broccoli in a small amount of oil, along with the crushed garlic and chilli flakes until crispy.
  3. Grate the carrot and courgette with a julienne peeler (or just a normal grater). I had them raw, but if you prefer cooked, add them into the pan with your broccoli.
  4. Combine all the cooked ingredients together in your bowl, and top with the sliced beetroot and salmon.
  5. Mix together the dressing ingredients, and drizzle over your bowl as you wish!



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