Losing weight after pregnancy can be a battle at times. With huge lifestyle changes, lack of sleep and conflicting priorities, it’s easy to let your eating habits slide into unhealthy territory due to fatigue, cravings and lack of imagination when it comes to cooking and shopping for ingredients.
Turkey is an ingredient that features in many weight loss recipes because it is a lean meat that is high in protein but low in fat. Turkey is also a good source of iron, zinc and vitamin B6.
Aim to include simple, clean salads like this one into your diet as much as possible. This easy to prepare salad is delicious, and packed with protein and nutrients to keep you going through the day.
Most supermarkets now stock skinless turkey breasts in the meat section, so choose to include turkey in your diet around once a week. It can be used as a substitute for chicken in most recipes, and its mild flavour makes it a winner with kids too.
Ingredients:
- 1 x turkey breast fillet steak (skinless)
- 1 tablespoon of slivered almonds
- 5 cherry heirloom tomatoes, cut in half
- 8 raspberries
- Half a cup of baby spinach leaves
- Half a cup of mixed salad leaves
- 1 x tablespoon of olive oil
- Squeeze of a lemon
Optional Extras:
- Substitute the turkey breast for chicken breast
- Add sliced cucumber, carrot or celery for added nutrients
- Dress with balsamic vinegar if preferred
- Add some crumbled feta for added calcium
- Any tomatoes work well in this recipe. Use vine-riped, chopped tomatoes if you can’t find the cherry heirloom variety
Method:
- Heat olive oil on a frying pan or griddle until hot.
- Add the turkey breast and sear the breast on high heat until brown (this should take about 5 minutes). Then turn the turkey breast over and cook the other side for about 4 minutes or until golden brown and cooked through.
- Remove the turkey from heat and set aside.
- Arrange baby spinach, mixed lettuce, tomatoes and raspberries on a plate or in a bowl.
- Cut the cooked turkey breast into cubed pieces and add to the salad.
- Top with a sprinkle of slivered almonds and a squeeze of lemon.
Serves: 1. Calories per serve: 396
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