Womens_Running_UK_Issue_86_March_2017

68 MARCH 2017 womensrunninguk.co.uk

CLEAN EATING

SPICED COD WITH

TURMERIC ROASTED

CAULIFLOWER

A diet high in cruciferous veggies such as

cauliflower has been linked to a reduction in

the risk of cancer. Cauliflower is also full of

antioxidants and dietary fibre and is therefore

a superfood that you should be including in your

diet. Paired with some delicious baked fish and

spices, this is a weeknight staple for me!

Ingredients (serves 2)

• 100g Greek yogurt


• 1 small garlic clove, peeled and minced


• 2 sprigs of fresh mint and coriander, leaves chopped


• 1 tsp turmeric, plus an extra pinch


• ¼ tsp ground cumin


• 2 large cod fillets


• 2 tbsp coconut oil


• 1 small cauliflower, cut into florets


• Sea salt and freshly ground pepper

Method

• In a bowl, mix the yogurt and garlic with the chopped
  mint and coriander, a pinch of turmeric and the cumin
  until completely combined.


• Add the cod, turn to coat and set aside to marinate.


• Preheat the oven to 200°C / Gas Mark 6


• Put the coconut oil into a roasting tray and place in
  the hot oven until melted. Add the cauliflower, sprinkle
  over one teaspoon of turmeric, season with a little salt
  and pepper and toss to coat.


• Roast in the hot oven for 40 minutes, adding the fish
  for the final 12 minutes, then serve.

Nutrition

419kcal; Protein: 38.2g; Carbs: 7.7g; Sugars: 5.5g;

Fat: 24.1

BRILLIANT BEETROOT ENERGY BALLS
Beetroots have long been hailed for their brilliant nutritional profile,
providing an excellent source of the amino acid glutamine, folic acid and
fibre. These quick and simple energy balls are therefore packed full of
goodness, and are perfect to pop in a container for on-the-go fuel.

Ingredients (serves 12)

• 100g hazelnuts


• 1 large cooked beetroot, peeled and chopped (about 100g)


• 2 ripe bananas, peeled and chopped


• 225g rolled oats


• 2 tbsp maple syrup


• 1 tsp ground cinnamon


• 5 tbsp chia seeds

Method

• Tip the hazelnuts into a dry frying pan. Place over a medium heat and toast until
  golden, shaking the pan often. Remove from the heat and leave to cool.


• In a food processor, blitz the beetroot and bananas to a smooth puree. Add the oats,
  maple syrup, toasted hazelnuts and cinnamon and blitz again until the mixture forms
  a smooth paste. Place in the fridge to chill for 30 minutes.


• Tip the chia seeds onto a plate and gently shake to evenly spread out. Line another
  plate with greaseproof paper.


• Using your hands, take small amounts of the chilled mixture and roll it into balls,
  before rolling in the chia seeds to coat. Place on the lined plate and chill in the fridge
  for about an hour. If not eating straight away, refrigerate in an airtight container.

Nutrition (per ball)
178kcal; Protein: 4.8g; Carbs: 17.3g; Sugars: 6.1g; Fat: 9g

GLUTEN FREE

DAIRY FREE, GLUTEN FREE, VEGGIE

Clean Eating Alice: Eat Well Every

Day, by Alice Liveing (Harper

Thorsons, £14.99) is out now

womensrunninguk.co.uk