When it comes to making healthy decisions, temptation often can be the killer of good intentions.
Putting what we should do ahead of what we want to do can be a great challenge for many of us. Life gets in the way and being busy, stressed and tired means we invariably fall off the wagon.
Nutrition expert Claire Turnbull has a solution.
Her new book, Lose Weight for Life, is the complete guide to making effective, long-term changes to your food choices, eating habits, exercise regime and overall well-being.
The book is a hands-on manual that explains common traps and sorts fact from fiction.
Turnbull turns a simple tip, such as the importance of including Omega-3 fatty acids in the diet, into delicious and easy recipes.
One is New Zealand King salmon sashimi with coleslaw and brown rice - jam-packed with Omega-3s.
A hundred grams of tasty Regal King salmon provides half your weekly Omega-3 needs, helping to combat the many common health-problems facing New Zealanders today such as diabetes and heart disease.
Omega-3s found in salmon also help with achieving supple skin, healthy nails and shiny hair - meaning you'll look every bit as good as you feel.
REGAL KING SALMON SASHIMI WITH COLESLAW AND BROWN RICE
(Serves 4)
1 cups brown rice
3 cups water
400g fresh Regal King salmon fillet, very thinly sliced
Dressing: 2 tsp oil, 2 tsp sesame oil, 2 Tbsp sushi vinegar (cider or white vinegar is fine also), 1 tbsp reduced-salt soy sauce, 1 tbsp toasted sesame seeds, 1 clove garlic, crushed, 1 tbsp white sugar dissolved in 3 tbsp water
Crunchy coleslaw: 1/4 white cabbage, very finely sliced, 1 large carrot, peeled and grated, 1/2 small red onion, very finely chopped, Small handful of finely chopped fresh mint and parsley, 1/2 red chilli, very finely chopped (optional)
Cook brown rice as per packet instructions.
While rice is cooking, prepare coleslaw ingredients and toss together.
Put dressing ingredients in a screw-top jar and shake until well mixed.
To serve, divide cooked rice among four plates, followed by a handful of coleslaw and sliced salmon.
Pour dressing over each portion and serve immediately. Alternatively, serve dressing in a dish on the side.
Adapt it: You can cook the salmon if you prefer. Divide the 400g into 4 portions, place on a tray lined with baking paper and pop into an oven at 180C° for 8-10 minutes or until cooked to your liking.
Lose Weight for Life
by Claire Turnbull, Penguin, $30