Healthy recipes from a Sober Club Member

If you're ditching the booze or if you've been sober ages, 
eating well is the bedrock of feeling great. Sometimes 
we just need inspiration for great simple meals. 
These recipes came from Sober Club member Gail who got them from
catstewartpersonaltraining.com 

Harissa Quinoa Salad

Serves 6 as a side

250g cooked quinoa (or a mix of quinoa and other grains such as buckwheat & spelt)

100g radishes

100g baby corn

½ cucumber

10 sundried tomatoes

¼ cup flaked almonds

1 tbsp olive oil

2 tbsp cider vinegar

1 tbsp harissa paste

1 tsp aminos or soya sauce

½ lemon

1. Place the cooked quinoa, sliced radishes, baby corn, cucumber & tomatoes in a bowl. Add flaked almonds and mix through.
2. Mix the oil, cider vinegar, harissa paste, aminos or soya sauce and juice ½ lemon in a jar and mix. Pour this dressing over the salad ingredients and mix well.

Per serving: 247 calories, 9.6g fat, 32.6g carbs,8.4g protein

Pomegranate & avocado salsa

Serves 6 as a side

100g pomegranate seeds

150g tomatoes

1 red onion

1 large avocado

2 or 3 chillis

10g fresh coriander

1 lime

½ lemon

1. Chop the tomatoes, onion, avocado, chillies and coriander and place in a bowl with the pomegranate seeds.
2. Juice the lime and half a lemon and pour this over the salsa. Mix well.

Per serving: 63 calories, 3.7g fat, 8.1g carbohydrate, 1.6g protein

Beetroot & Orange Salad With Tofu

Serves 6 as a side salad

300g plain cooked beetroot

2 large oranges

100g spinach

400g tofu

1 tbsp olive oil

½ lemon

2 tsp whole grain mustard

35g sunflower seeds

1. Drain & press the tofu and preheat the oven to 180 degrees celsius.
2. Juice half of one of the oranges and mix with olive oil, mustard and the juice of half a lemon.
3. Marinate tofu for 10-20 mins.
4. Carefully pick the tofu out of the marinade, leaving as much of the sauce in the container as possible.
5. Bake tofu on a baking tray for 20-30 mins or until golden. At the same time, bake the sunflower seeds on a separate tray for 4 minutes.
6. Chop spinach, beetroot and remaining oranges and place in a bowl. Toss the remaining marinated through this.
7. When baked, add the tofu and seeds to the salad.

Per serving: 197 calories, 10.3g fat, 16.6g carbohydrates, 11.8g protein