Get the Glow (8 page)

a final note from me

So you’ve got to the end of this endeavour, and you should feel very proud! Even if you only made one change, it is still a great leap in the right direction.

Get the Glow
isn’t just about losing weight or seeing better skin. It is that healthy, happy sheen that comes from within; it shines through in your habits, conviction and good wholesome nourishment.

You deserve this.

So walk with confidence, smile and

GLOW!

I hope you enjoyed yourself; please stay in touch via my website, Facebook, Twitter and Instagram, and do keep me updated on your progress!

Lots of love,

Madeleine

sample weekly meal plan

Recipes

simple overnight bircher

I really got into bircher while living in Sydney. And I love this recipe: it’s so simple – you just have to remember to prep it the night before to give the oats some soaking time. Swap the almond milk for other milks or fresh apple juice if you like. As the seasons change, pop in some seasonal fruit to give it another dimension. This is a great brekkie to make in a jam jar and bring to work; it might get a little mushed but the flavour will be just as fantastic.

serves 2

150g gluten-free oats

300ml almond milk, plus extra for serving

pinch salt

1 tsp vanilla extract

2 tsp cinnamon

1 tsp coconut oil

50g pumpkin seeds

1 green apple

1 tsp honey (optional)

50g natural yoghurt

This will keep in the fridge for 1–2 days.

The night before you want to eat the bircher, soak the oats with the milk, salt and vanilla extract in a bowl. Stir well, and put the bowl in the fridge overnight.

Pop the cinnamon, coconut oil and seeds in a frying pan over a low heat, and toast them for a few minutes. Leave to cool, then cover and set aside.

In the morning grab the oats from the fridge, grate the apple on top, stir in the honey if using, dollop on the yoghurt and sprinkle the cinnamon seeds over the top.

scrambled eggs with pesto and avocado

This homemade pesto is so fresh, and it takes to the eggs like a duck to water. Mix up the nuts – in this recipe I’ve used walnuts, but pine nuts work well too, or even cashews. When buying eggs, always get the best quality you can find: ‘free range’, ‘pasture raised’ or ‘organic’ are the key words you’re looking for. Top-quality eggs mean more goodness for you.

serves 1

3 eggs

50ml milk

1 tbsp coconut oil or butter

homemade pesto

1 lemon

1 clove garlic

40g walnuts, plus extra for topping

3 handfuls basil, finely chopped

6 tbsp olive oil

½ an avocado, sliced, to serve

salt and pepper

Leftover pesto can keep in the fridge for a week or so. Slather it over salads or more eggs.

Make the pesto. Zest and juice half of the lemon. Cut the other half into wedges and set aside. In a blender or food processor, blitz the garlic, walnuts, lemon zest and basil, slowly drizzling in the olive oil and the lemon juice as you do so.

Whisk the eggs and milk with a good grind of pepper and a pinch of salt. Heat the coconut oil or butter in a large frying pan over a medium-high heat for 1 minute. Turn down the heat slightly, then pour in the eggs and let the mixture sit for 15 seconds. With a wooden spoon or spatula start folding the outer ridge of the egg inwards to the centre. Add 2 tablespoons of the pesto, and fold the eggs and pesto together. Keep folding for a minute until the eggs are cooked through.

Serve with a couple of crushed walnuts, the lemon wedges, slices of avocado and some extra pesto if you like.

almond pancakes with grilled banana and walnuts

Pancakes are the perfect weekend treat, and you can enjoy these ones guilt free. Your skin will be glowing thanks to the vitamin E-rich ground almond that forms the base of these beauties. The bananas provide a nice dose of potassium, so this treat is perfect post-workout.

makes 9 pancakes

200g ground almonds

1 tsp baking powder

small pinch salt

2 eggs, lightly beaten

180ml almond milk (or other milk of your choice)

2 tbsp coconut oil

2 bananas

50g walnuts, finely chopped

1 tsp cinnamon, plus extra for dusting

blueberries, walnuts and honey, to serve

The batter will keep in the fridge for a few days, so you can enjoy them a few more times.

In a bowl, mix the ground almonds, baking powder and salt. In another bowl, whisk the eggs with the milk. Slowly add the dry almond mixture to the egg mixture. Stir together vigorously, and leave in the fridge for at least 20 minutes, and up to 12 hours.

Heat the coconut oil in a frying pan over a medium heat for 1 minute. Remove the pancake batter from the fridge, and pour around 60ml batter into the pan. Cook until bronzed underneath (around 3 minutes), then flip and cook on the other side for another minute. Repeat with the rest of the pancakes. Stack them and keep them warm.

Slice the bananas in half lengthways. In a separate pan, heat 1 tablespoon coconut oil and the cinnamon over a medium heat for 1 minute. Place the banana halves in the pan, and cook for 2 minutes on each side until golden.

Serve the pancakes with the bananas, blueberries, walnuts, a drizzle of honey and a dusting of cinnamon.

grain-free chocolate granola

This is a super brekkie for those who miss their cereal fix. You can make it on a Sunday to munch on throughout the week. There is no added sugar, but it relies on a slight sweetness from the banana and the nuts. Pour some delicious milk and berries over the top, and enjoy the crunch.