This is how I eat more vegetables…

pistachio pesto

This is how I eat more vegetables…

There’s a social media trend that gets my goat.


It’s when “fit girls” brag about eating crap while showing off their size-two waists.


Example A: Fit-girl takes a crop-top selfie, and writes,“needed to crush it in the gym today after last night’s pizza binge!”

Example B: Fit-girl tags photo of fit-friend, and writes, “What a babe! Can you believe she LOVES donuts?”


I know these types of girls, and the reality is this: they exercise like the dickens and follow STRICT diets. They are not sitting on their bums, binge-watching Grace & Frankie, and sucking on bonbons.


For them, eating donuts is the exception and not the rule, so why highlight it?

Do they think it makes them relatable?




It reminds me of rom-com scripts that have a woman pretend to be a beer-swilling, football-loving hottie, to get the guy. It’s a clichéd, anti-feminist storyline that is SO 1990s.


These days, it’s cool to both be yourself, and take your health seriously (without being a wanker about the way you eat).


You can definitely have some junk from time-to-time…IF the bulk of your food is good for you.


My husband and I balance our Friday night takeout and Sunday croissants with the Brontosaurian amount of veggies that we eat during the week. It’s called the 80/20 rule, and it’s just the way healthy living works.


This is a principle that a lot of people gloss over:


“Too simple.”

“Too boring.”

“Not sexy.”


But it’s also the principle that will keep you healthy, sane, and able to enjoy life.


So, on Sunday, while the cool kids were drinking mimosas and posting about it on Instagram, I was in the kitchen, blending up the recipes below. These three hidden-veggie hacks are a simple way to get more goodness onto your plate (and make the 80% part of the equation as tasty as the 20%).


Perhaps you’d like to give them a go?


Chickpea Carrot Hummus

Blending chickpeas with steamed carrots, ginger, and turmeric adds more nutrition and flavor.

  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled, chopped, and par-cooked in microwave
  • 1-inch piece ginger, peeled and chopped
  • 1/4 teaspoon dried turmeric
  • a decent grind of black pepper and a pinch of Himalayan sea salt
  • 3 tablespoons tahini (sesame seed paste)
  • juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • splash of water to thin, if needed

Add everything to a high-speed blender or food processor and whiz to combine. Refrigerate for up to five days (or freeze some and defrost in the fridge overnight).

Eat with veggie crudités, seed crackers, or spread on your lunch sandwich.

Beet-Berry Smoothie (serves 1)

This antioxidant-rich smoothie provides a serve each of fat, protein, and veggies at breakfast. I make three at a time and freeze them in glass jars. To defrost: place in the fridge overnight.

  • 1 small beet, peeled, quartered, and steamed in the microwave (about 1.5 minutes)
  • 1 cup frozen raspberries
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons vanilla protein powder OR 1 tablespoon cacao powder (optional)
  • 1 cup unsweetened almond milk

Add everything to a blender and process until smooth. This smoothie should be thick enough to eat with a spoon; if it’s too thick, add a little water. Feel free to top with fresh berries and nuts, if you like.

Loaded Vegan Pistachio Pesto

This recipe is lighter and more nutrient dense than store-bought pestos, as I’ve reduced the oil, omitted the cheese, and used a bouquet of different herbs. Pistachios provide potassium and magnesium, and they tend to be cheaper than the pine nuts used in traditional pesto recipes.

  • 1 bunch each parsley, basil, cilantro (fresh coriander)
  • 1/2 cup shelled pistachio nuts
  • 2 garlic cloves, peeled and squashed with the back of a knife
  • juice of 1 lemon
  • 4 tablespoons extra virgin olive oil
  • a decent grind of black pepper and a pinch of Himalayan sea salt

Add everything to a food processor and whiz until smooth. Add a little more lemon juice or a tiny dash of water if needed.

Transfer half the pesto to a glass jar and drizzle olive oil over the top. Store in the fridge for 4-5 days, and use as a dip, a spread, or to toss through veg and pasta at dinner. Freeze remaining pesto in ice-cube trays to use in soups, pasta, meat dishes, etc.


Remember, healthy doesn’t have to be complicated, and it doesn’t have to be boring. It should be simple, sustainable, doable, and desirable, and that’s precisely what I’ll teach you in my new 7-week online program, Slim Down With Self Love Bootcamp. Click here to find out more.

With love,

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