Eat Yourself Fit

Following on from the success of her debut release, Eat Yourself Beautiful, Rosanna Davison is back to help you get fighting fit, fast! With over 100 powerful recipes that complement and enhance your fitness routine, a sample diet, exercise plans and tricks to keep you motivated, Eat Yourself Fit has everything you need to look and feel your very best.

The recipes are designed to aid your fitness goals, with muscle building, antioxidant, mood-enhancing, sleep-enhancing, calorie-controlled and antioxidant-rich recipes. They include Rawnola Parfait with Raspberry and Vanilla Coconut Whip; Omega-3 Gingerbread Energy Bars; Coconut, Chickpea, Spinach and Sun-Dried Tomato Stew; Skinny Cauliflower Tabbouleh; and treats such as Pecan Pie Truffles.

Eat Yourself Fit breaks down exactly what and when you should eating to fuel your body and make your workout work harder, with Rosanna’s personal tips and advice, including her own pre-wedding food and fitness routine.

Here are some delicious recipes to feast your eyes on:

Spicy Tomato, Chickpea and Courgetti Bolognese

Light, summery, healthy and fresh with a hint of chilli, this dish is so easy to whip up for a light lunch or dinner. It’s ideal for those trying to tone up and lose body fat as chickpeas are a perfect food for anyone watching their weight.They’re low in calories and filled with protein and fibre to help repair torn muscle fibres and stabilise blood sugar levels. I add cubes of avocado for an extra dose of heart-healthy fats and minerals, including potassium and magnesium.

Serves 2

Ingredients:

• 2 medium courgettes 2 tbsp fresh lemon juice
• Himalayan pink rock salt and freshly ground black pepper
• 2 tbsp low-sodium tamari or water
• 1 red onion, finely sliced 2 garlic cloves, minced 180g cooked or tinned
• chickpeas, drained and rinsed
• 125ml tomato passata 2 tbsp nutritional yeast 1 tsp coriander seeds
• 1 tsp ground cumin
• 1 tsp smoked paprika, plus extra to garnish
• pinch of cayenne pepper
• 2 handfuls of fresh basil leaves
• ½ ripe avocado, pitted, peeled and cut into cubes
• dash of tamari

Method:

1. Use a spiraliser or vegetable peeler to create the courgetti Add the lemon juice and a pinch of salt, toss it all together and set aside.
2. In a saucepan set over a medium heat, heat up the tamari or water and cook the onion and garlic for 3–4 minutes, until the onion softens. Add the chickpeas and stir for 1 minute, then add the tomato passata, nutritional yeast, coriander seeds, ground cumin, smoked paprika, cayenne pepper and Allow it to simmer gently for about 10 minutes, stirring frequently. Remove the saucepan from the heat and add the basil, stirring to allow it to gently wilt.
3. Serve the Bolognese over the courgetti, topped with avocado cubes, a drizzle of tamari and a sprinkle of smoked paprika. Leftovers will keep in a covered container in the fridge for up to two

Chocolate Cheesecake

It tastes just like the real thing, but uses healthier ingredients, free from refined sugar, gluten and dairy. It’s so easy to make and keeps very well in the fridge.

Ingredients:

FOR THE BASE:

• 150g dates, pitted and soaked for 20 minutes in hot water to soften
• 100g raw unsalted pecans
• 2 tbsp unsweetened desiccated coconut
• 2 tbsp smooth or crunchy almond butter
• 1 tbsp coconut oil, melted
• tsp vanilla extract or powder

FOR THE CHEESECAKE FILLING:

• 2 x 400ml tins of full-fat coconut milk, chilled overnight in the fridge
• 6 tbsp raw cacao powder or unsweetened dark cocoa powder
• 6 tbsp pure maple syrup or honey
• tsp vanilla extract or powder
• ½ ripe avocado, halved and stoned
• 1 tbsp coconut oil, melted
• 1–2 tbsp unsweetened almond milk, to blend
• 70g mixed fresh berries, to decorate

Method:

1. To make the base, place the soaked and drained dates, pecans, desiccated coconut, almond butter, melted coconut oil and vanilla in a food processor fitted with an S Process for 2–3 minutes, until a thick, sticky dough has formed. Press the base mixture into the bottom of a 20cm circular springform tin or silicone cake pan, ensuring the top is smooth and even.
2. To make the cheesecake filling, carefully open the tins of coconut milk without shaking them.The coconut cream should have separated from the coconut water and set in the Spoon out 6 tablespoons of thick coconut cream into a blender or food processor. Add the cacao powder, maple syrup, vanilla, avocado
3. and melted coconut oil. Blend into a smooth, thick mixture, using a dash of almond milk to help it blend if needed.
4. Pour the cheesecake filling on top of the prepared base and smooth the top with a spatula to ensure it’s Place the cheesecake
5. into the freezer to set for 30–45 minutes, then remove from the freezer, top with fresh berries, slice into pieces and serve chilled.
6. The cheesecake can be stored in an airtight container in the fridge for three or four

About the author:

Rosanna Davison is a model and nutritional therapist. She leapt to international prominence at the age of 19 when she was crowned Miss World 2003. In the years since earning that accolade, she has established herself as one of Ireland’s most recognisable media personalities. Her website, RosannaDavisonNutrition.com, has grown rapidly since its launch in March last year. Rosanna has a huge social media following, which includes over 100,000 Instagram followers, 65,000 Twitter followers and 45,000 Facebook fans. Rosanna’s debut release, Eat Yourself Beautiful, was a No. 1 bestseller.