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Beat the bloat this summer with Clodagh's feel-good food

With 35% of us piling on the pounds in lockdown, and beach weather on its way, Clodagh is here with some easy recipes to beat the bloat. Her everyday energy boosting juice, 10-minute shrimp and courgetti and 'Clo Glow' salad are the perfect recipes to make you feel good for summer! 

Daily happy juice

Serves 2


30g baby leaf spinach

100g pineapple or mango chunks 

¼ cucumber, sliced 2 sticks of celery, sliced  1/2 inch of fresh ginger, peeled and sliced  

2 tablespoons of Greek yoghurt 

2 sprigs of fresh mint, leaves  

200ml water, approximately  

3 or 4 Ice cubes


1. Place all the ingredients in a juicer and blend until you reach a smooth consistency. That’s it! The easiest and best thing you can do for yourself to kick start your day.

10 minute prawn and courgetti

Serves 4


2 tablespoons of olive oil 

1 shallot, minced

4 cloves garlic, minced 

12 cherry tomatoes, halved 

500g medium raw prawns, peeled and deveined

Juice and zest of 1 lemon 

500g (3 medium-sized) courgettes, spiralized (noodles) 

2 tablespoons fresh Italian parsley leaves, chopped

Sea salt and freshly ground black pepper


1. Place a large frying pan or skillet pan over a medium heat and add two tablespoons of olive oil. Stir in the shallots, garlic and halved cherry tomatoes and cook for two minutes. 

2. Next add the prawns to the pan, toss and cook for two minutes, then add in the juice and zest of 1 lemon. Continue to cook until the prawns are pink and cooked through, about for a further three minutes. 

3. Lastly add the courgette noodles, chopped Italian parsley and season with sea salt and freshly ground black pepper. Toss and cook for two minutes, then serve. 

'Clo-glow' salad

Serves 4


50g pumpkin seeds

50g walnuts, roughly chopped

200g sprouting broccoli, cut into chunks 

150g frozen edamame beans 

1 x 250g pack of pre-cooked quinoa

60g kale, shredded

60g red cabbage, finely shredded

1 ripe avocado, diced

2 cooked beetroot, diced 

60g pomegranate seeds

60g mixed sprouted seeds and lentils (found in the salad section)

Citrus dressing

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

1 tablespoon apple cider vinegar

1 teaspoon raw honey

2 tablespoons extra-virgin olive oil 

1 teaspoon Dijon mustard  

Sea salt and freshly ground black pepper


1. Place the pumpkin seeds and walnuts in a frying pan and dry roast over a medium heat for a few minutes, stirring every so often, until they smell toasty and the pumpkin seeds are starting to pop.

2. Meanwhile, blanch the broccoli in a pan of salted boiling water for three minutes, adding the edamame beans for the final minute. Drain and plunge into ice cold water to stop them cooking. Once cold, drain again. 

3. Make your dressing by combining all the ingredients and whisking well. Season to taste. 

4. To assemble the salad, place all the ingredients in a large bowl, add the dressing and toss together. 

Superfood substitutesBaby spinach, cavolo nero or any other dark, leafy green would be a great, healthy addition. The walnuts and pumpkin seeds can be substituted for whatever nuts and seeds you have to hand.

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