Lucy’s Guide to Feeling Good, Day 7

Root Vegetable Soup with Chilli

Day 7

“Start your day with a glass of warm water and juice of ½ a lemon squeezed into it.  This is naturally alkalising – great to detoxify the liver first thing in the morning.  Also, rich in vitamin C.”

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Fitness Tip

Watch today’s fitness tip from Karl, the Lucy Bee trainer:

Breakfast

Poached Egg, Smoked Salmon and Avocado

Poached egg, smoked salmon & Avocado

My top tip to poach eggs: add the eggs to boiling water and cook for 3 minutes (seems to work well!). I love this breakfast with a splash of balsamic vinegar.

or alternatively,

Blueberry and Avocado Breakfast Smoothie

Lucy Bee Coconut Oil Breakfast Smoothie

Ingredients

  • 50g blueberries
  • 1 banana
  • 6 strawberries
  • ½ avocado
  • 100ml almond milk – see our recipe to make your own
  • 100ml coconut water
  • 1 tsp. acai powder
  • Dash of Udo oil
  • 1 tsp. Lucy Bee Coconut Oil

Method

  1. Add all of the ingredients to a blender and blend until smooth.

Lucy Loves

“Natural Cacao has numerous nutritional compounds and is one of the richest sources of antioxidant of any food on the planet! Good news for all of us chocolate lovers!”

Cacao

Lunch

Courgette and Asparagus Frittata

Courgette & Asparagus Frittata

 Ingredients

  • Half a small courgette, sliced
  • 4 asparagus spears
  • 2 eggs, beaten
  • 4 mushrooms sliced
  • 1/2 tsp. Lucy Bee Coconut Oil
  • 1 garlic clove, crushed
  • Small amount of fresh dill
  • Lucy Bee Himalayan Salt and ground black pepper, to season

Method

  1. Melt the Lucy Bee Coconut Oil in a small frying pan.
  2. Sauté the garlic, mushrooms, asparagus spears and courgettes for a few minutes until cooked.
  3. Add the eggs, sprinkle over the dill and cook until the frittata is cooked through.

or alternatively,

Root Vegetable Soup with a Hint of Chilli

Root Vegetable Soup with Chilli

Ingredients

  • 2 parsnips, diced
  • 1 red onion, chopped
  • 4 carrots, sliced
  • 2 leeks, sliced
  • 2 sweet potatoes, roughly chopped
  • 3 sticks of celery, chopped
  • 1 tsp. red chilli, chopped
  • 2 garlic cloves, sliced
  • 750ml water
  • 2 tbsp. Lucy Bee Coconut Oil
  • Lucy Bee Himalayan Salt and ground black pepper to season

Method

  1. Melt the Lucy Bee Coconut Oil in a large, heavy based pan.
  2. Add all of the vegetables and sauté for 5 – 10 minutes until soft.
  3. Add the water, season and bring to the boil then gently simmer for 35 minutes.
  4. Transfer the contents to a blender and blend together, to serve.

 Afternoon Snack

Teapigs tea plus a handful of almonds

Almonds have a higher dietary fibre and calcium content than any other nut.  They promote healthy digestion and can contribute to strong bones.

Dinner

Roasted Lemon Garlic and Tarragon Chicken

Lemon tarragon chicken

 Ingredients

  • 8 chicken thighs with bone on and the skin trimmed
  • 2 lemons, quartered
  • 1 head of garlic
  • Bunch of tarragon
  • 40g Lucy Bee Coconut Oil
  • 75ml sherry

Method

  1. Preheat the oven to 200C, 400F, gas mark 6.
  2. Melt Lucy Bee Coconut Oil in a pan which will fit the chicken thighs.
  3. Place the thighs, lemon, garlic and tarragon in the pan and pour the sherry over.
  4. Bring this to the boil.
  5. Place in the oven for 50 minutes then reduce the heat to 140C and cook for a further 50 minutes to an hour. You can turn the oven down lower and cook for longer if you prefer as chicken thighs on the bone are best cooked slowly for a longer time.

or alternatively

Pasta with Tuna or Squid

Pasta with Squid

Ingredients

  • 60g Lucy Bee Coconut Oil
  • 500g squid, sliced into rings
  • 150g red onion, finely sliced
  • ½ tsp. crushed dried chillies
  • 2 garlic cloves, finely chopped
  • 1 tbsp. sherry vinegar
  • Chopped parsley

Method

  1. Cook your pasta as per the instructions on the packet – I like to use Rizopia Organic Brown Rice Pasta.
  2. Melt the Lucy Bee Coconut Oil in a large heavy based frying pan.
  3. Sauté the onion then add the garlic and cook for a further 2-3 minutes, stirring so the onions and garlic are mixed together.
  4. Add the squid and dried chillies and cook for 3 to 5 minutes (overcooking will make the squid tough).
  5. Add the sherry vinegar and parsley. Stir into the mixture and serve. Serve with a green salad.

Beauty Tip

Eye make-up remover

“Lucy Bee makes the best make-up remover. You only need a small amount – massage in then wipe away.”

 

See all 10 Days Here.

About Lucy Bee Limited

Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.

Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.

Please note you should always refer your health queries to a qualified medical practitioner.