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Your lifestyle Diet

Your lifestyle Diet

Does the food you eat suit your lifestyle? We all have different energy and activity levels so make sure you are eating for the way you live…

Life has become much more hectic than it used to be and most of us are running around juggling work, looking after children, cramming in exercise and trying to find time to relax – and that’s just one hour in a day! Your life is probably very different to how it was a few years ago though, when you were studying for example, or at home looking after a baby, or doing more or less exercise.

It’s important to remember that you need to eat to accommodate your lifestyle now, so up your calorie intake and eat more slow-burn foods if you have a physical job or a demanding lifestyle and stick to food that feeds the brain cells and keeps you alert if you’re studying or have a sedentary, cerebral job. If you need more energy, cook a dish with chillies: your heart rate increases and it brings on a sweat.

Check out Antony’s recipes below: Oriental Salmon is great brain food, Banana bread is good for children’s packed lunches as it gives slow-release energy and will keep them going until lunch time and the Fritters have a sauce with a kick to give you a quick energy-boost.

Oriental Salmon with Asian Slaw
Makes 8 skewers

Salmon kebabs and a no-mayo coleslaw will go down a treat

For the marinade:

2 cloves, garlic, mashed to a paste with a little salt
75ml sweet soy sauce
2tbsp sesame oil
1tbsp vegetable oil
575g salmon fillet, cut into 1in cubes
Red, green and yellow peppers, diced

For the slaw:

225g savoy or white cabbage, finely shredded
1 carrot, peeled and grated
1⁄4 cucumber, peeled, cut in half lengthways, seeded and cut in 1⁄4in half moons
6 radishes, thinly sliced
12 mint leaves, thinly sliced
Small bunch coriander, leaves only

For the dressing:

4tbsp lime juice
1tbsp liquid honey
2tbsp light soy sauce For the marinade, whisk together the first four ingredients, then add the salmon and allow to marinate for 20 minutes. Thread the salmon and peppers onto 8 wooden skewers, pre-soaked in water overnight. For the slaw, combine the first six ingredients and set aside. Heat a large non-stick frying pan until it is very hot, add the skewers and cook all four sides for 1 minute each. Baste with the marinade during cooking. Keep warm. Combine the dressing ingredients and use to coat the salad. Divide between four plates, then top each salad pile with two salmon skewers.

Antony’s alternatives:

Any other meaty fish, including tuna and swordfish, can be used to replace the salmon Some children resist cabbage in their early years. Substitute blanched veg such as mangetout, Broccoli, cauliflower florets, sugar snap peas instead. Banana bread
Makes 1 x 900g loaf

This lovely moist tea bread is a great way of using up over-ripe bananas and has the added bonus of good keeping for up to four days when wrapped in parchment paper and foil

225g self-raising flour
100g butter, plus extra

for greasing

100g golden caster sugar
3 ripe bananas
2 eggs
6tbsp clear honey Preheat the oven to 1800C/ 3500F/Gas Mark 4. Lightly butter and base line a 900g loaf tin with greased parchment paper. Sieve the flour into a bowl and, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir the sugar into the flour mixture. Peel and mash the bananas and tip into the bowl with the eggs and the clear honey. Beat well until ingredients are evenly combined, then transfer into the prepared tin. Bake the banana bread for 11⁄4 hours or until the top is golden brown and a fine skewer inserted into the centre comes out clean. (If the top begins to brown too rapidly, cover loosely with foil.) Remove from the oven and leave to stand in the tin for 5 minutes. Then turn out onto
a wire rack and allow to cool completely before serving sliced with butter. Marjoram and Mozzarella Fritters
Serves 4

These are extremely moreish and you’ll find that they disappear in minutes. Try to buy good quality mozzarella as it makes all the difference. For best results cook fritters straight from the fridge

4 x 150g balls mozzarella, drained and finely chopped
225g fresh grated Parmesan
2 eggs
4tbsp plain flour
2tbsp chopped fresh marjoram
1 mild red chilli, seeded and finely chopped
Olive oil for cooking

For the spicy tomato sauce:

2tbsp olive oil
1 red onion, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
1tbsp tomato purée
1tbsp chopped fresh mixed herbs
1⁄2 to 1 mild red chilli, seeded and finely chopped
Salt and ground black pepper

To garnish:

Fresh herb sprigs Place the mozzarella in a bowl with the Parmesan, eggs, flour, marjoram and chilli. Season to taste. Fold the ingredients together. Shape mixture into
28 x 1in balls, put on a plate, cover with clingfilm and chill
in fridge. To make the sauce, heat the oil in a small pan. Add onion and garlic and cook until softened but not coloured. Add the tomatoes, purée, herbs and chilli to taste. Season well and simmer for 10-15 minutes until sauce is reduced, stirring occasionally. Transfer to a bowl and allow to cool. Cover with clingfilm; chill until needed. Heat 2in of olive oil in a large pan. Add a few mozzarella balls and deep-fry in batches until golden. Drain on kitchen paper, serve with the sauce and herbs. photos

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