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Digital Subscriptions > Healthy Magazine > September 2016 > HOW TO EAT WELL NOW


Take two big healthy eating trends and give them a late-summer spin. Delicious!

Big up your breakfast

No more cornflakes and toast – breakfast as the star meal of the day is a trend that’s now firmly established. As summer draws to a close, include seasonal berries and invest some time in making a seriously beautiful bowlful – it’s like starting your day with a big smile.


Quinoa: the lighter, more filling alternative to oats

Serves 4

100g quinoa

2 tbsp chia seeds

400ml tin reduced-fat coconut milk

2 tsp vanilla bean paste, or vanilla extract

125ml of water

2 tbsp honey

1 mango, diced

250g raspberries or blackberries, halved

30g pistachio nuts, toasted and roughly chopped

The protein in chia contains all nine essential amino acids, meaning it’s a ‘complete’ protein

❶ Combine the quinoa, chia seeds, coconut milk, vanilla bean paste and water in a saucepan. Bring to a gentle simmer over medium-high heat, then reduce the heat and cook for 12-18 mins, until the quinoa is tender and the mixture has thickened.

❷ Remove the quinoa from the heat and stir through the honey. Spoon on to four plates. Top each with mango, raspberries and pistachios; serve.

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About Healthy Magazine

This issue, healthy is packed with expert know-how and inspirational ideas to keep your wellness on track throughout late summer. Meet the winner of our nationwide Face of healthy competition: we’ve picked a real-life beauty to be our cover star. We’ve also explored what it means to #Loveorganic in the real world, including how and when to buy organic produce. Plus, we’ve hunted far and wide for 33 tempting eat-well ideas for you to experiment with. Restore your balance and wellbeing with your digital issue of healthy.

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