Politics
‘I ate pancakes and cheese but still lost a stone in six weeks, here are my recipes’, says Amber Gill
TAKEAWAYS have been many people’s lockdown pleasure – and Love Island winner Amber Gill was no exception.
Six in ten under-35s spend more on takeaways than their weekly food shop and 23-year-old Amber, who admits being a bad cook, ordered plenty in.
Amber Gill is sharing her secrets after losing a stone in six weeks[/caption]
In seven months Amber went from a size eight to a size 12[/caption]
Her once-speedy lifestyle had stopped too and she struggled to find motivation to exercise.
In seven months, she went from a size eight to a size 12.
Yesterday, Amber shared the fitness routine that helped her lose more than a stone in six weeks.
But her diet was just as important as her workouts.
Yesterday, Amber shared the fitness routine that helped her lose more than a stone in six weeks but her diet was just as important[/caption]
She says: “I swapped takeaways for healthy options like avocado on toast for lunch and stir fry for dinner.
“I am not a good cook but once I got the hang of quickly preparing easy, tasty dishes, I felt so much healthier.”
Amber now shares her meal plan and seven recipes all on the Amber Flexx Six-Week Blast Plan (£39.99 for three months, amberflexx.com).
Breakfast
BANANA AND YOGHURT PANCAKES
Banana and yoghurt pancakes are perfect for breakfast[/caption]
YOU NEED:
- 1 egg
- 50g plain flour
- 1 medium banana, sliced
- 100g plain Greek yoghurt
- 2 tbsp toasted sliced almonds
- 2 tsp vegetable or olive oil
METHOD:
In a bowl, beat the egg, a pinch of salt, most of the yoghurt (reserve a couple of tablespoons for topping), a teaspoon of oil and the flour.
Heat a pan with the remaining teaspoon of oil. Divide the mixture and keep half for tomorrow.
When the pan is hot, use a ladle to dollop spoonfuls of the mixture into a non-stick pan to make small pancakes and cook for around a minute on each side.
Top with the remaining yoghurt, a tablespoon of almonds and slices of banana.
SMASHED AVOCADO ON TOAST AND SMOKED SALMON
Smashed avocado on toast and smoked salmon is yummy and easy to make[/caption]
YOU NEED:
- ⅓ avocado
- 1 slice of wholemeal bread, toasted
- 84g smoked salmon
METHOD:
Smash ⅓ of an avocado and add to your bread/toast. Top with smoked salmon and serve.
Snacks
ORANGE AND BANANA GREEN SMOOTHIE
An orange and banana green smoothie is a great, healthy snack[/caption]
YOU NEED:
- 1 banana
- 150g baby spinach
- 5 ice cubes
- 120ml water
- 1 tbsp plain Greek yoghurt
- 100ml orange juice
METHOD:
Peel the banana and put it in a blender. Add the orange juice, yoghurt and spinach. Use another type of juice if you prefer.
Pour the ice and water over the fruits and vegetables.
Secure the lid tightly on the blender and start at a low speed, working your way higher and higher until the mixture has been processed completely and is the consistency of a smoothie.
Add more water if necessary.
Freeze half in an ice-cube tray for blending straight from the freezer another time.
Amber’s plan involves doing four 20-minute workouts which combine cardio and combat training every week. See amberflexx.com.
Lunch
FETA AND SPINACH OMELETTE
Amber’s feta and spinach omelette is super easy to make[/caption]
YOU NEED:
- 2 eggs
- 50g feta cheese
- 2 handfuls baby spinach
- ½ tsp olive oil
- 1 slice wholemeal bread
- ½ tsp butter
METHOD:
Heat the oil in a non-stick frying pan.
Whisk the egg and pour into the pan, swirling the pan so the egg covers the bottom.
Once the egg starts to solidify, crumble the feta cheese over half of it and add the spinach on top.
Fold the other half of the omelette on top and cook for another minute or two.
HALLOUMI AND COUSCOUS SALAD
YOU NEED:
- 70g couscous
- 100g roasted peppers from a jar
- ½ a cucumber
- 100ml vegetable stock
- 50g halloumi
- 2 tsp olive oil
- 2 spring onions
- 1 tsp lemon juice
- 10 black olives
- 150g tinned chickpeas
METHOD:
Boil the water in a kettle and crumble half a stock cube into a bowl.
Pour over the hot water, stir the stock in and tip in the dried couscous. Leave it to absorb the water.
Meanwhile, slice the halloumi and fry it without oil in a non-stick pan until it is browned on both sides.
Chop the peppers, the cucumber and spring onion.
Once the couscous has absorbed all the liquid, add the oil, vegetables and lemon juice, olives, chickpeas and mix well. Serve with the halloumi on top.
This makes two portions.
It will keep in the fridge for three days and makes an easy packed lunch.
Amber’s meal plan
WOMEN should choose one breakfast, one lunch, one dinner and either one 200-calorie snack or two 100-calorie snacks = 1,400 calories per day.
Men should choose one breakfast and either two lunches, one dinner and one 100-calorie snack, or one breakfast, one lunch and two dinners = 1,900 calories per day.
Pregnant or breastfeeding women should add in an extra 500 calories and always consult their doctors before starting.
Dinner
GRILLED CHICKEN BURGER AND SALAD
This grilled chicken burger and salad is a great takeaway alternative[/caption]
YOU NEED:
- 120g chicken breast
- 1 medium burger bun
- 1 tsp olive oil, divided
- 1 pinch dried oregano (optional)
- 2 tsp mayo
- 20g cheddar cheese
- 1 handful lettuce
- 6 cherry tomatoes
- 30g cucumber
- 50g roasted peppers from a jar
METHOD:
You can use ready-cooked chicken breast from the supermarket, but if you want to make it yourself, coat chicken breast with half of the oil then sprinkle salt, pepper and oregano (if using) all over both sides of the chicken.
Set the grill to medium-high heat. Once hot, add the chicken and cook for 3-5 minutes on each side or until cooked through and no longer pink in the middle. Spread mayonnaise on both sides of the bun.
Top with grilled chicken, slices of cheese and lettuce and cover with the top bun.
Halve the tomatoes and slice the cucumbers and roasted peppers. Drizzle the remaining oil over the salad.
Most read in Celebrity
THREE-BEAN CHILLI
Amber’s three bean chilli is a delicious, easy to make dinner[/caption]
YOU NEED:
- 2 tsp olive oil
- 1 onion
- 1 red or green pepper
- 2 cloves garlic
- 1 sachet shop-bought chilli seasoning mix
- 400g tin red kidney beans
- 400g tin black beans
- 400g tin chopped tomatoes
- 2 tbsp fresh coriander, chopped (optional)
To serve:
- 1 wholewheat tortilla
- 30g cheddar cheese (or vegan-friendly alternative)
METHOD:
Heat the oil in a large saucepan over medium-high heat. Chop the onion, peppers and garlic and add to the pan to soften for 3 minutes.
Add the spice mix and cook for another minute. (If you can’t find any spice mix, you can use 1 tsp mild chilli powder and 1 tbsp ground cumin.) Stir in all the other ingredients except the coriander, cheese and tortilla.
Bring to the boil, reduce the heat, and simmer for 15 mins or so. Stir in the coriander, if using, at the end.
Divide the chilli into four and freeze three portions individually for another day.
Serve one portion with a wholemeal tortilla and grated cheese.
