How NOT to gain weight over Christmas.

I’m about to give youimage the best piece of advice ever on how NOT to gain weight over the holiday period (unless of course you’re trying to). It runs contrary to the advice I give for the rest of the year but when we’re all sitting looking at booze, chocolate, cakes, big family dinners, office parties etc, etc, desperate measures prevail. So what is it????Pull out those scales and stand on them every day at the same time, preferably last thing at night as that’s when we tend to be at our heaviest. Trust me on that one…..many years of weight watching taught me that one.  If you let it go for a couple of days, a few pounds can easily creep on. If you see your weight daily, you’ll be much more in tune with your body. In fact, I find that it acts as a food deterrent. Go on, give it a try. You’ll be conscious of what you’re eating!

Oh and remember to get plenty of sleep and drink a few glasses of water before you go out and before you have a big meal.

Whilst I’m hear, why not make a big bowl of something tasty and nutritious and keep it in the fridge to chow down on. Life gets out of sync during the holidays so try to keep a healthy snack in the fridge. Try my delicious quinoa


  • For the quinoa, use 2 cups of water to 1 cup of quinoa. (I used 2 quinoa/4 water for the quantity in the picture so I can stock pile!)
  • 4 cloves of crushed garlic
  • thumb sized piece of grated ginger
  • 1 teaspoon of ground tumeric or 2cm of fresh grated tumeric
  • 1/2 teaspoon of chili flakes or 1 small fresh hot pepper
  • 1 cup of toasted sliced almonds
  • 1/4 cup of toasted sesame seeds
  • 4 to 5 leaves of shredded kale (stocks removed)
  • 3 finely chopped spring onions or 1/4 of a red onion finely diced
  • a handful of fresh chopped basil
  • juice of 1 lemon
  • 4 tablespoons of olive oil
  • salt to taste if desired


  • Warm 1 tablespoon of olive oil in a pan and add 1/2 of the garlic, 1/2 of the ginger and all of the tumeric. Mix through. Add the chili and then add the uncooked quinoa and stir through the spices.
  • Bring the water to a boil. Add the quinoa and spices to the water, bring back to the boil, turn down to a simmer and put the lid on the pot. Allow to cook for about 15 minutes. The quinoa should develop white ‘tails’.
  • Remove the pot of quinoa from the heat. Add the rest of the spices to the quinoa and mix through.
  • Add the almonds, kale, onion and basil and mix through. Stir in the sesame seeds. Stir through the oil and pour over the lemon juice.
  • Season if you like. 

You can eat this warm or box and put in the fridge for later.

I love to add chopped avocado to this too.


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