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Lose A Stone In Two Weeks With Sam Smith’s Favourite Diet Book

Soulful singer Sam Smith has recently taken to Instagram to laud the success of Amelia Freer’s new health food book Eat.Nourish.Glow. The multi-Grammy award winning singer said on Instagram, ‘Three weeks ago I met a woman who has completely changed my life. Amelia Freer has helped me lose over a stone in 2 weeks and has completely transformed my relationship with food. Everyone go check out her incredible book, and start to live healthy.’ His post on Instagram received over 150,000 likes.

In her new book Amelia (who is a Nutritional Therapist) reveals 10 easy-to-follow principles that will apparently ‘dispatch fad diets to the distant past, whilst guiding you to a rejuvenated future’ sounds good to us! After personal struggles with her own health, Amelia took control of her diet and discovered first-hand how what we eat can transform our lives. Now she’s on a mission: to wean us all off ready-made, additive-crammed foods and get everyone eating fresh, healthy food that builds and maintains optimum health.


Sam Smith posts photos of his new healthy diet on Instagram

Eat.Nourish.Glow holds explains how to detox your store cupboards and restock with alternatives, how to understand the differences between good and bad fats, the dangers of hidden sugar in the food we eat and how to dump the wheat from your diet. Her ideas are all also apparently backed up by the latest findings in the field of nutrition and neuroscience.

There is a mouth-watering selection of easy to follow recipes in the book from delightful breakfast alternatives, such as Almond, Apricot and Rose Yogurt, to Crunchy Crab Salad and healthy Salted Caramel.  Amelia was good enough to give us her Healthy Chicken Nugget Recipe.

Chicken Nuggets with Mango and Avocado Salsa

Ingredients:

2x skinless chicken breast cut into cubes

250ml coconut milk

115g coconut flour

1/2 tsp ground cumin

1/2 tsp Tumeric powdeRecipe From Sam Smith’s Secret Diet Book

Salsa:

1 avocado, peeled, stoned and cut into small cubes

1 mango, peeled, stoned and cut into small cubes

15g fresh coriander, torn

1 red onion, peeled and finely diced

1 red chilli, finely diced

2 tablespoons coconut aminos

Method:

Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.

Meanwhile, make the mango salsa. Mix the avocado, mango, coriander, onion and chilli together in a bowl and pour over the coconut aminos. Refrigerate until needed.

Preheat the oven on to 180° C/350 Fahrenheit/gas mark 4.

Put the flour and spices in a bowl and put desiccated coconut on a plate. Take a chicken cube, roll it in the spiced flour, and roll it in the desiccated coconut until it is well coated, and put it on a baking tray. Repeat with the remaining chicken cubes.

Pour melted Coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy. To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat it like a sandwich.

Eat.Nourish Glow is £11.50 and availiable to buy here.

Follow Amelia @freernutrition

 

 

 

 

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