Food
Trisha’s Transformation is published by Gill Books, priced at €19.99.
Beat the bulge and still indulge When Trisha Lewis stood on the scales in February 2018 and saw 26 stone on the display, she knew she had hit rock bottom. In her new book Trisha’s Transformation, the popular Instagram star and professional chef shares her moving story, her lessons learned, along with 60 delicious recipes which have kept her fuelled and motivated to beat the bulge. In the book, Trisha speaks about her childhood and growing up on a dairy farm in Limerick where she was one of nine sisters. Her instant sibling-community would stay with her every step of the journey, from childhood bullying, to backing out of being a bridesmaid, from milestones missed to WhatsApps left on “read”, they were by her side through it all. On writing the book and sharing her recipes Trisha says, ‘I wanted to help anyone who may have been in my position and show them that you have never gone too far. The recipes in the book are simple, tasty, and cost-effective. I picked them because I find the food you need to eat in the typical diets boring and unsustainable. I would like to lose weight, but I do not want to lose flavour’. Since that day in February 2018, Trisha has lost 8 stone and each day, she is changing her life for the better. Trisha Lewis is 32 years-old, from County Limerick. In February 2018, she tipped the scales at 26 stone. Since then, she has successfully lost eight stone. Having studied Professional Cookery in CIT, Trisha is now Executive Head Chef at Jacobs on the Mall in Cork City. Her passion is food and she’s always believed you can lose weight without losing flavour. Trisha is now on a mission to overcome obesity in the most public way possible – documenting her weight-loss journey on her Instagram page, @Trishas.transformation. With over 108,000 Instagram followers – lovingly known as her Transformers.
BAKED POTATOES WITH A CHILLI CHICKEN FILLING
Trisha Lewis reveals her delicious recipes in this new cook book Use a sharp knife to prick your spuds all over then score with a cross on the top about 2cm deep. Sprinkle with sea salt and drizzle with olive oil, massaging everything in with your hands. Pop into the microwave for 3 minutes on full power, turn over and continue cooking for a further 5 minutes. Pop onto a tray and crisp them up in your preheated oven for 12 minutes. To make your filling, sauté the onion and garlic in a pan with the oil until soft, and then add in your chicken, mushrooms and red pepper. When your chicken is cooked, bind the mix together with your sweet chilli sauce. Remove the potatoes from the oven, cut open and scoop in the hot filling. Garnish with some chopped fresh parsley and serve.
HUMMUS
This is a great dip to have in the fridge. You can either use it as a snack with some crudités or you can toast some pitta bread and have it as your lunch. It is vegan friendly, high in protein and a great substitute for mayonnaise. 1 400g tin of drained chickpeas 4 tsp extra virgin olive oil 1 tbsp lime juice 2 tsp ground coriander 1 tsp paprika salt and black pepper 10g tahini 4 garlic cloves Pop all of your ingredients in a blender and mix
FETA, BROCCOLI, HAZELNUT AND TOMATO SALAD
This dish is a favourite of mine because you just cannot beat having a nice baked spud! This recipe has everything going for it – it is quick and simple, the mix can be ready in the fridge and double up as a filling for a wrap, you can make it in advance and kill two lunches with the one stone! Serve with hummus on the sidefor a more substantial meal . 2 baking potatoes, washed, sea salt, olive oil, salt and black pepper For the filling: 2 tsp olive oil 1 onion, finely diced 3 garlic cloves, chopped 1 skinless breast of chicken, chopped 3 button mushrooms, sliced 1 red pepper, deseeded and diced 4 tsp sweet chilli sauce
To garnish: fresh parsley, chopped Preheat your oven to 200˚C.
26 Senior Times l September - October 2020 l www.seniortimes.ie
This colourful, nutritious salad is ideal for a quick lunch on the go. It is really tasty and can be eaten on its own, as a side to a more substantial dinner, or you can big it up with some cooked chicken or salmon. 5 minutes preparation, 15 minutes cooking time, Serves 4 Vegetarian & Gluten free 1 head of broccoli, broken into florets 50g hazelnuts, blanched (no skin) and crushed
