BACON, EGG & POTATO LETTUCE CUPS

I occasionally find myself intensely craving a BLT club sandwich. I cannot for the life of me tell you where this desire comes from. This craving can never be completely and wholly satisfied, as I cannot eat the gluten-packed mayonnaise or thick white bread due to allergies and the fact that when served at restaurants this whopper of a sandwich can be very fattening. So when one cannot do, they create! Consequently this gluten & dairy-free spin on a BLT was made. Cherry tomatoes can be added to make it a more traditional BLT, however they would have to be oven-baked or pan-fried and on this particular day I wasn’t yearning for their acidity. Quite a light meal, protein-packed with eggs, low-fat bacon and ham, this little baby of mine will now serve all of my BLT future hankerings.

INGREDIENTS

Bacon, Egg & Lettuce cups 

• 75g weight watchers or low-fat bacon, fat removed, cut into small pieces
• 50g gluten-free ham, cut into small pieces
• 2 eggs (preferably free-range), hard boiled and roughly chopped 
• scant handful of fresh chives, finely chopped
• 500g potatoes, peeled and quartered
• 1/4 iceberg lettuce

Aioli

• 1/2 garlic bulb
• 1/2 teaspoon olive oil
• 1/2 cup 99% fat-free & gluten-free mayonnaise 

COOKING 

1. Preheat a fan-force oven to 180 degrees celsius (200 non fan-forced). Bring a large saucepan of water to the boil. Add potatoes and cook for 15-20 minutes or until tender. Drain well in a colander with cold water. When cool, cut into small pieces. 

2. Meanwhile, make aioli by drizzling olive oil over garlic and wrapping completely with al foil. Place in the preheated oven and bake for 20 minutes or until garlic is roasted and tender. Remove from oven, leave to cool for 5 minutes, then remove garlic from skins by squeezing gently. Place in a small bowl with mayonnaise and whisk well to combine. (Note - you will only need to use 1/2 of the aioli for this recipe - save the rest to use as a dipping sauce for another dish). 

3.  Combine 1/2 of the aioli, potato, ham, bacon and chives in a large bowl. Stir well to mix. Serve on top of lettuce whole leaves with sea salt scattered on top and/or parmesan cheese shavings if not dairy-free. 

Serves / 4 
Total Preparation time /  10 minutes (not including boiling the eggs)
Total Cooking time / 30 minutes

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SWEET POTATO CAKES

 Oh how I wish I could take credit for these amazing sweet potato cakes! Sadly all the acclaim must go to Yotam Ottolenghi, an Israeli-born chef, restaurant owner and writer of inspiring cookbooks. Ottolenghi has had an exceptional career, working as a pastry chef, opening four very successful deli & cafes in London and establishing his very own restaurant, NOPI, in Soho London. I discovered one of his cookbooks ‘Plenty’ in my local library last week and have not been able to put it down since. Ottolenghi is one of the few chefs I have come across that can make Vegetarian food exciting, satisfying and FUN. Not a vegetarian himself, Yotam encountered much disapproval when he began writing a weekly column in the Guardian magazine titled ‘The New Vegetarian’. However, Ottolenghi explains that his company ‘Ottolenghi’ upholds a vegetarian image as he was brought up in Israel and hence were exposed to multitude of vegetables, pulses and grains. Yotam’s writing is endearing, unsystematic and unique, much like his cooking. Stay tuned for more of his recipes. 

INGREDIENTS

Sweet Potato Cakes

• 500g sweet potato, peeled & cut into small pieces
• 25g gluten-free plain flour
• 2 teaspoons gluten-free soy sauce or tamari sauce 
• 1 teaspoon heaped ground coriander
• 1 tablespoon fresh coriander, finely chopped
• 1/4 teaspoon chilli flakes 
• Optional- 2 green onions, roughly chopped
• Gluten-free & dairy-free butter, such as Nutalex, for frying

Dipping Sauce 

• 100g extra light sour cream
• 1 garlic clove, finely chopped
• 2 tablespoons lime juice
• 1 tablespoon fresh coriander, finely chopped

COOKING 

1. Steam the sweet potato pieces under tender and soft. Leave to drain in a colander until no liquid remains (at least 1 hour). Meanwhile, mash the garlic pieces and fresh coriander for the dipping sauce either with a strong fork or with a mortal & pestle. Add sour cream and lime juice and whisk well to combine. 

2. When you have drained the sweet potatoes place them in a large bowl and add the plain flour, soy sauce, ground coriander, chilli flakes and 1 tablespoon fresh coriander. Mix well with a mixing spoon (or with your hands) until all the ingredients are well combined. The sweet potato mixture should be sticky; if it is too runny add more flour to thicken. 

3. Melt a scant tablespoon of butter in a medium frying pan over medium-high heat and swirl to combine. To shape each cake, take a heaped tablespoon of the potato mixture and place into the pan, flattening with the back of a large mixing spoon to create a circular shape (it does not have to be a perfect circle!). Try to cook 4 cakes a time, making sure that you are not overcrowding them in the pan. Cook the cakes for 4-5 minutes on each side or until the cakes are nicely browned. Remove from heat, and place cakes between two thick sheets of paper towels to soak up residual butter. Repeat cooking method until all the potato mixture is used up and all cakes are browned and cooked. Remove paper towels and serve with green onions scattered over the top of the cakes, if desired. 

Serve warm or cold, with dipping sauce on the side or on top of each individual sweet potato cake.  

Serves / 2 
Makes  / 12 cakes 
Total Preparation time / 15 minutes (plus at least 1 hour to drain sweet potato)
Total Cooking time / 25 minutes 

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PILATES HELPS MIRANDA KERR KEEP HER ANGEL STATUS

This busy, technology driven and sometimes impersonal world spins so fast on this axis that it barely stops for anything. One of the prized events that many people on this universe do stop to view is the annual Victoria Secret Fashion Show, which aired a few days ago on November 7. I actually  know more men that watched this show than women. And its not hard to see why at all. 

29-year-old Australian Victoria Secret Angel Miranda Kerr stole the famous show, looking more incredible with every elaborate costume she wore. Miranda strutted down the runaway for three individual segments as the music played 'Circus', Dangerous Liaisons' and 'Silver Screen Angels'. 

It is very hard to believe that Kerr has given birth before, looking at her spectacularly toned body. When asked after the show how she maintains her fabulous body and her angel status, Miranda swore by Pilates, yoga, resistance training and healthy eating. Clearly this fitness routine has been working for her. The famous model recently joked that carrying her young son, Flynn, was a workout in itself, as he weighed a solid 10 pounds at birth and tipped the scales at 35 pounds by 15 months! Kerr revealed that running after her energetic son, as well as dancing around the house and keeping active all day everyday all helps her continuing reign as a Victoria Secret angel. 

Kerr reveals that consistency is the key to achieving her slim physique. Miranda discovered Pilates when she was trying to shed the baby weight she gained after giving birth to Flynn in January 2011. Kerr noticed instantly that these sessions had a positive effect on the toning of her body and has become a Pilates advocate ever since! 

In addition, Miranda makes sure that she drinks lots of water and can often be found juicing her own fruits and vegetables. Kerr believes that healthy eating is of upmost importance to staying trim. Interestingly, Miranda studied nutrition before making it big as a supermodel and is a certified health coach. 

Want to feel as confident as Miranda in lingerie? Get started with Pilates today and start reaping the toning and health benefits! Call Premium Pilates Studio on 0402 680 724 or visit us online at www.premiumpilatesstudio.com

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SWEET POTATO & DUKKAH WITH AVOCADO & LEMON

You may be a little surprised to hear that this sweet potato dish I served for breakfast. Normally I would add a poached egg or two to the mix to make it seem like an early morning meal. Here’s the riveting story behind this creation; my boyfriend had attended a gentleman’s sauvey the night before and was feeling very hungover. Being the wonderful woman that I am, I asked him what he wanted for breakfast/brunch. All Chris could mutter was that he wanted ‘something really really healthy please’, as he had consumed crap the night before. Hence this dish!

Dukkah is a delightful spice blend that you can make your own or purchase at many markets or specialty food stores. The blend that I used consisted of sesame seeds, coriander seeds, cumin seeds, hazelnuts, mint and sea salt, which I purchased from the Jan Power New Farm markets in Brisbane. The great thing about dukkah is that there are so many different blends that can be created; some are cashew based, almond based or hazelnut based, like the one I used. A goal of mine before 2013 rolls around is to make my very own dukkah creation- all it involves is obtaining the herbs, spices and nuts and dry roasting and finely chopping them.

INGREDIENTS

• 300- 350g sweet potato, peeled & cut into even sized chunks
• 2 heaped tablespoons dukkah seasoning
• 4 pieces gluten free bread, toasted
• 1 scant teaspoon olive oil
• 1/2 a ripe avocado 
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh lemon juice

COOKING 

1. Preheat a fan-forced oven to 200 degrees celsius (180 degrees non fan-forced). Line a large baking tray with baking paper. 

2. Combine sweet potato chunks, dukkah, garlic and olive oil in a medium bowl. Toss well to combine. Place on prepared tray, without potato pieces touching each other. Bake for 20-22 minutes or until sweet potato is tender but not mushy. Remove from heat. 

3. Slice avocado and mash or place onto of toasted bread. Top with sweet potato and drizzle with lemon juice (1 tablespoon per serving). Serve warm. 

Serves / 2 

Total Preparation time / 12 minutes 

Total Cooking time / 25 minutes 

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ELLE MACPHERSON IS PILATES PRETTY IN LONDON

Australia's own Elle Macpherson was spotted on Thursday leaving a Pilates class in London, England. Keeping up with her busy fitness regime, the famous model, actress and businesswomen looked content and casual as she braved the cold UK weather. Elle seemed to be in a good mood  after her Pilates session, as she smiled for the many camera's on her way to her car. 

The women famously dubbed as 'The Body' (for appearing in a record breaking five Sports Illustrated Swimsuit Edition cover shoots in the 1980's) has defined gravity and somehow managed to stay super fit, toned and trim throughout her 48 years. Elle's reveals her top five health and workout secrets in a recent interview with Fitness magazine UK.

1. Be Active & Rehydrate.

 Elle makes sure that wherever she is in the world, she does one hour of physical activity every day. This could be skiing if Ms Macpherson is lucky enough to be in the mountains, a Pilates or Yoga class, Spinning or Running. Elle makes it a habit to take her iPod and sneakers with her everywhere. 'Running is not only a really effective way to stay fit, but it is also a sort of moving meditation' says 'The Body'. 'I do Pilates, and when abroad I surf and paddle-board. Water is my biggest beauty tip: I drink three litres a day!'.

2. Worry about how you feel, not how you look. 

Elle openly admits that she is more inspired by wellness than beauty. 'My motivation is feeling joyful, inspired, passionate, patient, strong, and healthy. That's more important to me than hitting X number of pounds on the scale, and it's what drives what I eat and how I work out'. 

3. Do what you love. 

Many people forget that in addition to being an incredible model, Elle is a savvy businesswoman. Elle is the creative director of not one, but two very successful companies: Elle Macpherson Intimates lingerie and Elle Macpherson The Body, her own line of bath products. Elle also co-creates, produces and hosts Fashion Star, a new NBC designer reality-TV show. Ms Macpherson, a single mother of two boys, has a simple wish: to be healthy and happy and to do what she loves in life. 'I'm passionate about lingerie and Fashion Star, and I'm passionate about my sports -- skiing, surfing, biking' says Elle. 'I don't see a sport as something I have to do to be thin, the same way I don't see my business as something I have to do to make money'. 

4. Embrace your age. 

At 48 years of age, Elle knows that she does not have the same body that she had when she was 20. However Elle embraces her age, as wisdom comes with the added years. 'I don't have the same mind-set now as when I was 20. Back then I was wracked with self-consciousness and insecurity. Now I appreciate my maturity, my depth of spirit and soul, and my understanding of who I am and what's important to me.'

5. Motivate Yourself. 

Elle struggles with motivating herself to exercise sometimes, which we can all relate to. When feeling particularly uninspired to workout, Elle asks herself one question: 'Will I feel better or worse after doing a sport? I can't ever remember doing something physical and feeling worse after.' 

Want to be fit, toned and happy like Elle is at 48 years old age? Try Pilates today! Call Premium Pilates Studio on 0402 680 724 or visit us online at premiumpilatesstudio.com. 

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ANDY MURRAY CREDITS PILATES FOR MAKING HIM A BETTER PERSON!

2012 US Open winner and Olympic Gold medalist Andy Murray has had a grand slam of a year! The British tennis player defeated Novak Djokovic at the US Open in September this year before taking on Roger Federer at the Olympics to win the gold medal in the men's singles (and a silver in the men's doubles). These wins made Murray the first British champion to win the Olympic Gold in 100 years and the only man EVER to win the US Open and the Olympic Gold back-to-back. Not bad at all for a 25 year old! 

After all these accomplishments, Andy Murray certainly has a lot to smile about. It is no secret to tennis fans that Murray has not always been the most happy-go-lucky athlete. Dubbed by a former coach as 'the most negative person I've ever met', Murray's on-court meltdowns and sour post-match interviews did not help him shake off this reputation. However, Murray has recently made tabloids for his smiling face and vast improvement in demeanour. Many may say that this is due to his tennis achievements, however Andy has a different theory. In several interviews this past week, Murray credits regular Pilates classes with making him happier, less moody and overall a better person! Andy's close friends and family agree, saying that he is now a 'delightful, sensitive, happy and funny young man' who is finally enjoying himself.

Murray discovered Pilates after the end of his intense tennis season a few months ago. Andy reveals that he had to pull out of the recent tennis competition in Basle because of a continuing back problem. Murray turned to Pilates in an effort to stay fit and for rehabilitation of his back, which he is hoping will assist him with the last two tennis tournaments in 2012. Andy spoke openly about his new exercise regime at the Paris Masters earlier this week. "Right now I feel good. I've practised well the last few days and not been waking up with soreness or stiffness. I started doing Pilates a few weeks ago, which I think has already helped. I did three or four Pilates sessions and my body feels good compared to the last few years when I've come here. So hopefully I'll be good to go for the next two weeks."

Murray has been a regular at a Pilates' studio in Oxshott, Surrey for the last few months. He has been attending classes with his girlfriend Kim Sears, who has been coming along for moral support (see middle photo). Incidentally, Sears' body is looking super fit and toned as well! 

The founder of Pilates, German born Joseph Pilates, created this exercise regime around the concept that physical and mental health were interlinked with one another. Murray has certainly unearthed the mental benefits of Pilates; "I feel like when my mind isn't free of anything that might be frustrating me away from the court, I can't focus as well as I need to. 'When my mind's clear, I can go on the court and play, not worry about anything else, I can play much better and think a lot better on the court." 

Regular practice of Pilates results in numerous benefits, such as building strength, endurance and flexibility as well as improving posture, reducing stress and creating long, lean and toned muscles. 

Want a better outlook on life like Andy Murray? Try Pilates today! Call Premium Pilates Studio on 0402 680 724 or visit us online at www.premiumpilatestudio.com 

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CORN, CHICKPEA & CHICKEN SALAD

Another corn recipe! Here I use the leftovers from my previous Steamed Corn dish 2 days ago. You can also use leftover corn or can just plop the corn rounds (corn cobs that have been cut into smaller pieces) in a boiling pot of water for 4 minutes. Get creative with this corn salad and use different meat, such as smoked turkey or chorizo, or toss other vegetables in to the mix; capsicum, beans, tomatoes, etc. I wanted a salad that was super protein packed and would keep me going for hours, hence my ingredient choice of chickpeas and chicken. A perfect summer salad! If you have a bbq, take the opportunity to grill your corn cobs.

INGREDIENTS

• 350g chicken breasts, fat removed and cut into even 5cm strips
• 1 teaspoon olive oil
• 1 x 400g tin chickpeas, washed & drained
• 1 small red onion, cut into thin strips
• 1/2 a ripe avocado, scooped into small pieces & combined with a few teaspoons of lemon juice 
• 20-25g goats cheese, crumbled 
• 2 generous handfuls iceberg lettuce, roughly chopped
• 2 medium corn cobs, cut into 5cm rounds and steamed for 4 minutes in a boiling pot of water until tender. 
• Mango dressing / vinaigrette 

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. Line a large baking tray with baking paper.

2. When corn has been cooked, remove the kernels by standing the corn round on its end and using a sharp knife to run down the length of the round. Place in a large serving bowl. Add red onion, avocado, chickpeas and lettuce. 

3. Toss the chicken strips with the olive oil.  Cook chicken for 12-14 minutes or until cooked and no pink flesh remains in the middle of the strips. Remove from the oven and cut strips into quarters. Toss chicken in serving bowl. 

4. Add goats cheese and mango vinaigrette to the vegetables and chicken. Toss until well combined and serve warm or cold. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 20 minutes 

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