Davina McCall reveals her easy recipes to help you keep your weight down in lockdown

FAMED for her love of home workouts, good health and well-being, TV host Davina McCall is keen to keep everyone in shape during lockdown.

She says she knows how important it is to eat well — for mind and body — and hopes her ­delicious home-made recipes will help the nation reap the benefits of a well-balanced diet.

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David Cummings - The Sun

Davina McCall is on a mission to keep the nation fit during lockdown[/caption]

From keeping your waistline in check to boosting your nutrient intake, Davina has your breakfast, lunch and dinner covered, plus tasty snacks.

And that’s not all. Today she is giving away a FREE 14-day ­membership to her website Own Your Goals to keep you motivated ­during lockdown.

Davina, 52, says: “Taking the time to make nice food and eat healthily is an act of self-love.

“During this time, when looking after your body is so important, we have to fall back in love with the food that’s good for us.

David Cummings - The Sun

She’s been providing great home workouts and is now giving away a FREE 14-day ­membership to her website Own Your Goals[/caption]

“When we’ve got more time to ourselves we can do amazing things — that can be being more experimental with food, finally trying out baking or making chocolate.

“Make it social, get your kids involved, your partner, whoever you are with. Nourish your mind and your body in lockdown.”

Davina, isolating with her children Holly, 18, Tilly, 16 and 13-year-old Chester, admits being at home without many distractions can have us reaching for the snack drawer.

She says: “At the start of lockdown I was comfort-eating a lot.

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Revealing her homemade recipes, Davina says ‘I hope these recipes inspire you to get back into a healthy routine — they are delish too’[/caption]

“I was worrying about what was happening and what was going to happen with the kids and their exams and not being able to give my parents a hug.

“I went through a little stage of boredom-eating too. I was filling my time by ­wandering into the kitchen and picking at sugary treats.

“Now we’ve been in lockdown for eight weeks, we have more of a routine and I know I can’t keep reaching for sugar and cakes all the time if I want to stay healthy.

“I hope these recipes inspire you to get back into a healthy routine — they are delish too.”

• Sign up to Davina’s online fitness, nutrition and well-being ­platform and start your free 14-day trial at ownyourgoalsdavina.com. There’s no contract and you can ­cancel any time.

Breakfast – frittata

226 cals

Serves 4

OwnYourGoalsDavina.com

Davina’s delicious breakfast frittata is packed with healthy veggies and is best served fresh from the oven[/caption]

You need:

• 1 tsp olive oil
• 2 red peppers, sliced
• 1 red onion, halved and sliced
• 250g chestnut mushrooms, sliced
• 4 plum tomatoes, seeds removed and diced
• ½ tsp sea salt
• ¼ tsp black pepper
• 8 eggs, beaten
• 100g grated cheddar cheese
• 2 tbsp chopped chives

Method:

1. Pre-heat the oven to 200C/gas mark 6 and pour the oil into an ovenproof frying pan (or set an oven grill to high and use a frying pan, ­taking care to wrap the handle with wet paper towels and then tin foil).
2. Place the frying pan over a high heat and add the peppers, onion and mushrooms. Stir for four to five minutes to soften.
3. Add the diced tomato, seasoning and eggs to the pan and begin to swirl around until the base starts to set. Sprinkle over the grated cheese.
4. Place the pan in the oven (or under the hot grill) and continue to cook for a further six to seven minutes until the eggs are just set.
5. Scatter over the chives and cut into eight wedges. Serve immediately between four plates.

Lunch – tuna salad and lemon croutons

450 cals

Serves 2

OwnYourGoalsDavina.com

This tuna salad goes great with crisp slices of sourdough and shredded basil[/caption]

You need:

• 2 thick slices of sourdough or wholegrain bread
• 4 tbsp olive oil
• ½ lemon – juice and 1 tsp lemon zest
• 155g tin of tuna steak, flaked into chunks
• 1 small red onion, diced
• 150g cherry tomatoes, halved
• 170g radishes, thinly sliced
• 2 sticks of celery, diced
• ½ cucumber, de-seeded and diced
• 5-6 basil leaves, shredded

Method:

1. Preheat the oven to 200C/gas mark 6 and line a baking tray. Cut the bread into thick chunks and drizzle with 1 tbsp of the olive oil and sprinkle on the lemon zest.
2. Place the bread on to the baking tray and bake for eight to ten minutes, until toasty, coloured and crunchy. Leave to one side.
3. In a large bowl, mix together the tuna, red onion, tomatoes, radishes, celery and cucumber. Mix the remaining olive oil and lemon juice together and drizzle over the salad. Toss together to coat.
4. Divide the salad between two plates and top with the crisp bread pieces and shredded basil.

Dinner – black bean burger and slaw salad

366 cals

Serves 4

OwnYourGoalsDavina.com

It’s key to avoid overmixing when putting together the bean burgers so they still retain some texture[/caption]

You need:

• 1 x 400g tin of black beans, drained
• 1 carrot, grated
• 4 spring onions, shredded
• 2 tbsp hemp seeds
• 190g brown rice, cooked
• 2 tsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp sea salt
• 1 tbsp olive oil
• 4 wholemeal buns, sliced

For the slaw:

• ½ white cabbage, shredded
• 1 red onion, peeled, halved and sliced
• 2 tbsp coconut yoghurt
• ½ tsp sea salt

Method:

1. Mix all the slaw ingredients together and place in the fridge. Add the black beans, ­carrot, spring onions, hemp seeds, rice, vinegar, paprika and salt to a food processor and pulse until just combined. Don’t overmix as you still need the burgers to have some texture.
2. Roll into four burger shapes and place in the fridge for at least an hour to firm up.
3. When ready to cook, heat the oil in a frying pan and, when really hot, add the burgers.
4. Cook for six to seven minutes on both sides until browned and cooked through. Serve the burgers in the buns, with a portion of slaw.

Snack – raw chocolate bark

218 cals

Serves 2

OwnYourGoalsDavina.com

Raw chocolate bark is a great craving-satisfier and won’t make your daily calorie intake rocket[/caption]

You need:

• 125ml coconut oil, melted
• 60ml agave syrup
• 65g raw cacao powder
• ½ tsp sea salt
• 1 tbsp goji berries
• 1 tbsp cacao nibs
• 1 tbsp sesame seeds
• 1 tbsp sunflower seeds

Method:

1. Line a baking tray with parchment paper. Whisk the coconut oil and agave syrup together. Quickly whisk in the cacao powder and salt. It will start to solidify, so work fast!
2. Pour the mix on to the parchment paper and spread out thinly. Sprinkle over the goji berries, nibs and seeds and place in the freezer for 30 minutes to set.
3. Break into pieces and serve.

Snack – beetroot and dill hummus

213 cals

Serves 2

OwnYourGoalsDavina.com

This healthy homemade hummus pairs wonderfully with fresh bread or veggie sticks[/caption]

You need:

• 250g cooked beetroot
• 1x 400g tin chickpeas
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp dill, chopped
• ½ tsp sea salt
• 2 tbsp capers
• Mini breadsticks to serve

Method:

1. Place all ingredients into a food processor, apart from the capers. Process until smooth (add a little more oil if you like it thinner).
2. Spoon into bowl, top with capers, serve with breadsticks.

Snack – garlic tortilla crisps

249 cals

Serves 2

OwnYourGoalsDavina.com

Tip: These crisps only need five or six minutes in the oven, so watch them in case they burn[/caption]

You need:

• 2 garlic cloves, crushed
• 1 tbsp olive oil
• Sprinkle of salt (optional)
• 2 flour or gluten-free tortillas

Method:

1. Put a baking tray in the oven and heat it up to 200C.
2. Meanwhile, put the crushed garlic and olive oil in a bowl and mix well. Brush both sides of each ­tortilla with the garlic oil mixture. Sprinkle on the salt. Cut each tortilla into eight wedges – the easiest way is to cut into quarters then cut each quarter in half.
3. Carefully remove the baking tray from the oven and place the wedges on it. Bake for five to six minutes until a pale gold colour. Keep your eye on them so they do not burn.
4. Allow to cool and crisp up before eating.

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