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Low Fat Recipes

Revamp your eating habits to smooth out those dimples. Here are some quick, easy recipes for low- fat meals that anyone can try, containing foods that will help improve your cellulite.

Can't cook, won't cook? Of course you can, it's easy and quick, and cooking with fresh ingredients means you get more of the vitamins and nutrients that help your body keep dimply flesh at bay.

The big principles of eating to beat cellulite are having more fresh and fewer processed foods and ready-made meals, loading up with fruit and veg, cutting down on fat and avoiding too much salt. Oh, and try not to over-eat. Cellulite is fat and fat is what you get when you eat more calories than you can use up in energy. Not rocket science, but there are foods that do more to help you diminish cellulite than others. These are the foods that help boost circulation, sending nutrients to improve skin condition; help strengthen tissues around fat cells to stop them bulging out; diminish water retention; and assist the body's natural waste disposal systems.

To give you a helping hand here are some anti-cellulite foods, followed by easy-peasy recipes with an emphasis on fresh veg to get you started. All recipes should serve two, adjust quantities for fewer or more people.

Onions: good for circulation and detoxing, high in antioxidants that help improve the skin

Garlic: ditto, plus helpful for metabolism

Oranges: top for vitamin C, which keeps connective tissue between fat cells under the skin strong and supple

Blueberries, raspberries, strawberries and other blue or red berries are high in antioxidants, good for skin and lymph system; vitamin C for collagen

Apples: good source of pectin fibre for detoxing, potassium for fluid-flushing, vitamin C for skin

Bananas: potassium for anti-ageing and fluid retention, fibre for waste disposal

Grapefruit: vitamin C, fibre, detoxifying

Tomatoes: vitamin C, antioxidants, good for skin

Broccoli: helps avoid water retention, good for detox, antioxidants for skin

Spinach: good for circulation (vitamin K) and skin, ant-ageing

Celery: helps avoid water retention

Red peppers: high in vitamin C and antioxidants

Carrots: detoxifying, antioxidant for skin

Chicken and turkey: lean protein for collagen production, helping strengthen connective tissue around fat cells

White fish: high protein, low fat

Salmon, tuna and other oily fish, for omega-3 fatty acids that improve skin

Eggs: low-fat protein, good for skin

Tofu: low-fat protein

Spices: circulation boosters include cayenne pepper and chillies

Root veg in tomato and herb sauce

You can throw in whatever root vegetables you have for this, and the potato and sweet potato make it filling.

What you need

Two carrots

3-4 potatoes

1 medium sweet potato

1 large courgette, sliced

1 onion, finely chopped

1 clove garlic, crushed

1 400g can chopped tomatoes

1 dessert spoon tomato puree

1 teaspoon fresh torn mixed herbs (eg thyme, oregano, basil)

2 tbsp extra virgin olive oil

Black pepper

Peel and chop up carrot, potato and sweet potato into 2-bite size chunks, put in boiling water for 10 mins. While veg are cooking heat oil in large heavy-bottomed pan with lid and cook onion and garlic for few mins to soften and brown, then add courgette and cook for 5 mins. Add can tomatoes, tomato puree, herbs and black pepper, simmer for two mins. Drain veg and add to other ingredients in pan, stir and simmer five mins and serve.

Chicken or tofu stir-fry with noodles

You'll need a wok (a good investment), and you can adjust quantities of veg to suit.

What you need

1 red and green pepper, in strips

1 clove garlic, crushed

1 carrot, in strips

Handful shredded spinach or cabbage

Handful broccoli florets

Handful beanshoots

(OR if pushed for time buy a bag of pre-prepared stir-fry veg)

Noodles for 2, fresh or dried

1 chicken fillet, diced small, or equivalent amount of tofu, diced

1 packet chow mein stir-fry sauce

1 tbsp vegetable oil

Heat oil in wok on high heat and sizzle chicken or tofu for a few minutes. Stir in all veg and garlic - veg should only need a few minutes to cook. Add noodles and stir in (if using dried noodles simmer for 4 mins in water first, then drain). Stir in sauce for 1 min, serve.

Onion and pepper omelette

Serve with lightly cooked broccoli and carrots.

What you need

2 left over boiled potatoes, chopped

1 red pepper, diced

1 onion, finely chopped

3 eggs

Dash of milk or soya milk

Black pepper

2 tbsp vegetable oil

Heat oil in frying pan or omelette pan and cook onion and pepper until soft; meanwhile beat eggs in a bowl and add dash of milk and black pepper. Add chopped potato to pan, cook for a few mins then pour egg mixture into pan. Shake pan while cooking to avoid sticking, and turn omelette when one side cooked. Serve when underneath side cooked.


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