Healthy Balance magazine
Read the autumn edition of Healthy Balance – along with all past issues – in the app.
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150g beef tomato slices and 80g light mozzarella, drizzled with a little balsamic glaze, seasoned with black pepper and dressed with fresh basil.
Cut 200g cucumber into thick slices, hollow out the top of each a little. Mix together 100g drained tuna, 1 tbsp whole-kernel corn and 10g light mayonnaise. Top each cucumber slice with a little tuna mix.
Top 1 lightly salted rice cake with 60g low fat cottage cheese, 50g smoked salmon and 3 cucumber ribbons. Season and top with chopped spring onion.
Lay out two large lettuce leaves. Top each with 15g lighter cheddar cheese slices, 20g ham slice, 2 tomato slices and 5g light mayonnaise. Roll each up into a wrap and enjoy.
Mash up half a large banana and mix with 1 medium egg beaten. Cook in a frying pan over a low-medium heat like a pancake – for 1-2 minutes on each side. Serve topped with the other half of the banana thinly sliced and 30g fresh raspberries.
Place 250g chopped mixed fruit onto skewers and serve with 100g crème fraîche.
Core a medium apple and slice into 3 thick slices. Top the slices with a little low fat peanut butter (12g in total), some mixed nuts (10g total) and some dark chocolate drops (5g total).
Nutritionist Beth Furness (ANutr), holding a BSc in Nutrition and Health, is deeply dedicated to applying evidence-based knowledge to all aspects of nutrition. Her passion lies in fostering healthy relationships with food, ensuring that everyone maintains a balanced and sustainable approach to nutrition.
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