Stress Eating and the Healthy Eating Meditation Practice

by Baxter

Breakfast of Champions by Melina Meza

Recently I had the good fortune to present an all-day workshop on Yoga for Healthy Eating at the Yoga Journal Conference in San Francisco. The workshop was in many ways a distillation of all of the ideas and information we have presented here at YFHA over the last 2+ years. And as I prepared for the day, and while I was presenting the workshop, the stories my students and workshop attendees shared with me really brought home once again how powerful our daily modern stresses are in derailing our attempts at healthy eating.

As we have addressed here previously, the stress response, which usually is NOT to a true life-threatening emergency these days, causes an immediate impulse behavior that is essential in a true emergency, when you need to act, not mull over what to do. But because we are usually at the desk or behind the wheel and not actually fleeing or fighting and expending energy, the impulse tends to override our commitment and willpower to maintain healthy eating habits. So sometimes we grab a snack as our impulsive reaction.

On top of that, the stress reaction releases extra cortisol into our blood stream, which hangs around a lot longer than the fast acting adrenalin and CRH hormone. And cortisol tends to increase our appetite, even if it is nowhere near mealtime. So we have yet another urge to eat. And since the body releases energy-rich sugar molecules into our bloodstream in those first moments of our stress response - molecules that have been stored in the body for emergencies - we tend to be more likely to want to replace them by reaching for carbohydrates that are rich in similar sugar molecules when that post-event cortisol appetite strikes. So we make another unhealthy choice by going for the snack foods and sugar-rich soft drinks so readily available at work and at the store! What’s a determined yogi to do?

Nina has suggested that a regular stress-reduction asana practice—with an active portion (such as a few rounds of Sun Salutations to address held physical tension in the body), followed by several restorative poses or even a supported easy inversion—combined with meditation and breath awareness -- is a good option for beginning to deal with the overall stress in your life. And we have also talked about how the stress response causes that immediate impulsivity, which Kelly McGonigal, PhD says reduces your willpower in the moment of the stressful event. But she also notes that a regular meditation practice tends to build willpower, possibly offsetting the stress response impulsivity and getting you through those daily stressful bumps. According to one study, even 10 minutes a day starts to do the trick after you rack up as little as three hours of total meditation time over several weeks.

All of this made me think about the times when you return home from a stressful day, fatigued and not wanting to or having the energy to do your stress management practice. So I came up with a 20 minute practice to address the general effects of stress and to support our resolve and will power to eat more healthy, that just about anyone can do when you first get home.

Before I share this fairly simple practice, I want to reiterate our recommendations on what to do in the moment of the stress event. Consider any of the following:

• Get up and take a short, brisk walk.
• Try one of our short office yoga practices, which you can do at work or just about anywhere.
• Drink a big glass of water and sit quietly, observing your breath for five minutes before acting on the impulse to eat.
• If you really feel you need to eat something, be prepared with healthy whole-food snacks you bring to work each day, or have in your purse or backpack before you leave home for the day.

For the 20-minute practice, I’m proposing a two-part meditation. You can practice this when you get home or, honestly whenever it suits your schedule. But I suggest you do it every day (we’ve said before and I’ll say it again: your bad habits never change without work and practice!).

Part 1:  This is your Stress Reduction practice, a 10-minute simple, reclined meditation. Before practicing, set a timer so you don’t have to worry about what time it is, because that is not relaxing. For this practice, lie in Relaxation pose for 10 minutes, and simply focus on your easy, natural breath as it enters and exits your body. That’s it. Try to stay gently awake. You can use a blanket support under your spine and head, or just a pillow to lift the head slightly. The purpose of this first meditation is to trigger the Relaxation Response that Herbert Benson first described back in the 70’s.

Part 2: This is your Willpower Boosting practice, a 10-minute seated meditation practice. Come up from your reclining position and sit with or without support on the floor, or use a chair if you prefer. Set your timer again for 10 minutes. Now, establish a nice inner lift from your sitting bones up to the crown of your head. Then pick a simple word or phrase to use as your mental focus, and repeat it to yourself mentally on each exhalation. You might use the phrase “healthy eating” as your intention, or pick something that works better for you. When you notice that you’ve become distracted, immediately return to repeating your phrase. This second meditation is not about relaxing, but about staying focused and concentrated on your intention. That does not mean you might not still feel relaxed at the end, but that’s not the purpose. Remember, studies have shown that meditations like this not only make meditating easier over time, but also improve a wide range of self-control skills, which is what we are after!

So there you have it—the 20-minute, two-part Healthy Eating Meditation practice! Give it a go for the next month. And let us know what changes you notice. No time like the present to make the change you want to see in 2014!

Yoga for Healthy Eating: An Overview

by Nina

Both Baxter and I have already written a number of posts exploring the topic of Yoga for Healthy Eating. But seeing that it’s the beginning of a new year—when people often make resolutions regarding their health—I thought now would be a good time to provide an overview of the topic. Basically, between the two of us, we’ve come up with a four-pronged approach to support healthy eating:

• Understand your digestive system

• Practice stress management
• Cultivate mindfulness
• Strengthen Will Power

1. Understanding Your Digestive System

Baxter has recorded a short audio tour of the digestive system (see Audio Tracks) that you can use to learn about how your digestive system works and what happens to your food as and after you eat it. It’s especially helpful for you to learn about how your digestive system interacts with your Autonomic Nervous System and higher brain function. When you’re in a state of stress (see Stress, Your Health and Yoga), your nervous system diverts your body’s resources away from your digestive system (you don’t need to be eating or digesting your food when you’re running away from that tiger or that car that looks like it’s not going to be stopping before the crosswalk!). So chronic stress can cause digestive problems. In addition, even thinking about stressful situation can have a potential negative impact on digestion!

2. Practicing Stress Management

Chronic stress may not only cause digestive problems as I mentioned above, but the cortisol that is released can cause weight gain by stimulating your appetite (Yoga, Stress and Weight Management). So one of the most important things you can do to improve digestion and move toward healthy eating is to use your yoga practice to reduce your stress levels. See The Relaxation Response and Yoga for basic information on using yoga to switch your nervous system from the Fight or Flight response (stress mode) to the Rest and Digest response (relaxation mode). It’s not called the Rest and Digest mode for nothing!

3. Cultivating Mindfulness

Many poor eating habits are just that—habits! Practicing yoga asana with mindfulness and meditating will help you tune into your body, and not to ignore it. And as you tune into your body, you may learn about foods you are currently eating that are compromising your health (see Got Mindfulness?) or notice poor eating habits, such as eating beyond satiety (see Meditation and Healthy Eating). Cultivating mindfulness can teach you to recognize:

• which foods are good for you and which are not (not just junk food, but maybe food intolerances or allergies)
• when you are full and don’t need to eat more
• when you are thirsty instead of hungry
• when you are eating for stress, not for hunger

See Yoga for Healthy Eating for more information.

Mindfulness will also help you start to recognize habitual thoughts that are getting in the way of healthy eating. You can then work on changing your perspective (see Cultivating the Opposite).


4. Strengthening Will Power

Once you’ve identified your habits or have decide to eliminate or cut back certain foods, it takes will power to change! According the Dr. Kelly McGonigal, being in a state of stress can increase impulsive behavior and decrease will power. So practicing stress management as we describe above will help with your will power (see Healthy Eating, Stress and Self Control). However, you can also use a meditation practice to intentionally strengthen your will power.  Meditation teaches you to return to your object of meditation (your focus) and tune out distractions (temptations):

“Neuroscientists have discovered that when you ask the brain to meditate, it gets better not just at meditating, but at a wide range of self-control skills, including attention, focus, stress management, impulse control, and self awareness. People who meditate regularly aren’t just better at these things. Over time, their brains become finely tuned willpower machines. Regular meditators have more gray matter in the prefrontal cortex, as well as regions of the brain that support self-awareness." —Dr. Kelly McGonigal

See Meditation and Healthy Eating for more information.

Tune in tomorrow to hear from Baxter on the same topic! He’ll discuss stress eating and recommend some specific yoga practices for you to support your goals for healthy eating.

Ceviche masterclass

By Ellen Wallwork

Ceviche is having a bit of a moment and is appearing at an increasing number of restaurants. But while this Peruvian delicacy looks a la carte, it’s surprisingly easy to make in your own kitchen – and you don’t even need to turn on the oven! In its simplest form, ceviche is chunks of raw fish ‘cooked’ in citrus juice –it’s the acid in the juice that denatures the proteins in the fish, similar to traditional cooking methods, turning them opaque.

So, with curing raw fish making it into Kenwood’s top 50 food experiences to try in a lifetime, we decided to try our hand at making ceviche. We sought out the expertise of Fernando Trocca, executive chef of the Gaucho restaurant chain where ceviche has been on the menu for more than 11 years. He shared his simple six-step guide to preparing the dish…

 1. Cut the fish into small chunks

‘Make sure you select quality fish,’ says Fernando. ‘Fresh, locally and responsibly sourced fish is always best. The fresher the fish, the better the taste.’ Cutting the fish correctly is essential, too. ‘If the chunks are too big, the cure won’t reach the middle so the fish will still be raw.’

2. Season (optional)

Traditionally, ceviche is seasoned with salt. But the good news for healthy foodies is this is very much down to taste preference, so you can use as little salt as you want, or none at all. However, if you don’t add salt you’ll need to cure the fish for a little longer.

3. ‘Cook’

‘When preparing ceviche we refer to cooking, but it is actually curing,’ explains Fernando. ‘The citrus juices marinate the fish and seep through to the middle.’

Cure the fish in lime juice, then drain. The cure time depends on the type of fish and the size of the pieces you use. It can take from 30 sec (for thinly sliced tuna, scallops, lobster and sole) up to 5–7 min (for prawns). Cod and octopus need around 3 min.

4. Prepare the vegetables

Thinly slice red onions and cut vegetables into bite-size cubes. Popular veg choices include avocado, tomatoes and steamed sweet potatoes.

5. Make the marinade

Chilli, coriander and garlic are typically used in ceviche marinades, but spicy red pepper and tomato sauce also works well. ‘Spice is incredibly important,’ advises Trocca. ‘You want the dish to pack a punch with every mouthful.’

6. Assemble

Gently combine the cured fish with the sliced onion and the marinade. Serve topped with the sliced vegetables, with a grinding of black pepper and a sprig of fresh coriander.

Enjoy!

‘Tis the season for a HFG makeover

As part of our mission to Fight the Fads: Make Every Meal Healthier, we regularly feature healthy recipe makeovers in Healthy Food Guide and on our Facebook page. And with the party season drawing ever closer, we thought we’d share a recipe with you so you can indulge in a festive treat or two without overdoing it. Our healthier sausage rolls are made with reduced-fat puff pastry and lean pork mince bulked-up with fibre-boosting wholemeal breadcrumbs – and they taste delicious…

Healthy Food Guide sausage rolls

Prep 15 min

Cook 20 min

Makes 20

Cooking oil spray, to grease

300g lean pork mince

2 wholemeal bread slices, made into breadcrumbs

1 onion, finely chopped

1tbsp chopped fresh thyme

½tsp ground mixed spice

1tbsp reduced-salt soy sauce

1 ready-rolled light puff pastry sheet (320g)

1 egg, beaten

1Preheat the oven to 220°C/fan 200°C/gas 7. Lightly spray a non-stick baking tray with oil.

2 In a large bowl, combine the mince, breadcrumbs, onion, thyme, mixed spice and soy.

3 Cut the pastry sheet in half lengthways into 2 long rectangles. Divide the meat mixture in half, then put one half along the middle of one pastry strip to form a long sausage. Brush one long edge of the pastry with the egg, then roll the pastry over the filling and seal it together to form a long roll. Repeat with the remaining pastry and filling.

4 Cut each large roll into 10 pieces, then put them seam-side down on the prepared tray. Slash the top of each roll a few times with a knife, then brush lightly with the beaten egg. Bake for 20–25 min until dark golden.

5 Serve warm or set aside to cool, then freeze for up to 3 months. Defrost thoroughly and reheat in a moderate oven until piping hot.

Healthy Food Guide sausage rolls

Per sausage roll: 96kcal, 6.4g protein, 4.1g fat, 1.8g saturates, 8.6g carbs, 0.8g sugar, 0.8g fibre, 0.3g salt, 20mg calcium, 0.5mg iron

Break the diet cycle

Diet is a four-letter word that often spells failure. In the November issue of Healthy Food Guide, our experts explain how you can lose weight for good by breaking free of the vicious cycle of deprivation and disappointment caused by fad diets.

Successful weight loss is all about creating healthy relationships with food and your body. We asked nutritionist Zoe Wilson for her top tips for healthy eating…

1 It’s OK to have an ‘imperfect’ meal or snack

You eat three meals a day, seven days a week – so if one or two of these meals aren’t great, it’s no big deal!

2 Before you eat ask yourself, ‘Am I actually hungry?’

That’s the grumbling, empty tummy hungry — not the ‘I don’t want to sit at my desk anymore’ hungry. If you’re not really hungry, is there something else you could do? Maybe you could step outside for some fresh air or make that phone call you’ve been putting off for a while.

3 Turn off the TV, computer or phone to enjoy food
By eating with distractions such as these you won’t register you’ve had your meal or snack, leaving you wanting more when you don’t need it. Take time out and sit at a table so you can concentrate on what you’re eating.

4 Have what you really want

There’s no point in choosing a yogurt or piece of fruit if you really want a piece of chocolate — you’ll feel cheated! Have that piece of chocolate (but not the whole bar) and savour every moment of it.

5 Take note of the ‘sigh moment’
There comes a point, when eating a meal, when our stomach says it’s full – we will often pause and take a deep breath. But many of us miss this cue because there’s still food on our plate. Be mindful of this cue, then put down your knife and fork.

6 Eat slowly!

Try to take at least 20 minutes to eat your meal. This gives your stomach enough time to tell your brain it’s full. Put your knife and fork down between mouthfuls, cut your food into smaller pieces and focus on tasting your food.

7 Don’t deprive yourself in social settings

Food is at the centre of many social occasions, and it’s fine to join in. But if you’re not hungry, don’t feel pressured to go to the buffet table or to take that canapé. And in restaurants, order a starter instead of a main or share something with a friend.

8 Leave the table satisfied but not full

There’s a difference between not feeling hungry anymore and feeling stuffed to the brim. Listen to your stomach as you eat and try to finish on a hunger scale of about 7/10 — with 0/10 being starving and 10/10 being full-to-bursting.

9 Pretend you’re a critic

Think about the flavour and texture of each mouthful, and assess how appealing the meal is to your eye. By appreciating the elements of your food you will feel more satisfied.

10 Use smaller crockery and glassware

This makes a smaller portion look bigger, helping you eat less but still feel satisfied. Replace dinner plates with starter-sized plates, and swap 500ml wine glasses with 250ml glasses. 

For more advice on breaking the diet cycle, check out the November issue of Healthy Food Guide magazine.

Comforting crumbles

At HFG we love finding ways to make our favourite dishes healthier. From satisfying pies to decadent desserts, we believe that with a bit of nutritional tinkering most culinary treats can be enjoyed as part of a balanced diet.

In our November issue, we put the spotlight on fruit crumbles and our chefs surpassed themselves when experimenting with healthier fillings and toppings. In fact, they managed to concoct so many delicious variations there wasn’t enough room for all of them in the magazine. But we didn’t want you to miss out, so we thought we’d share the leftovers with you here. A serving of either crumble contains one of your 5-a-day and is low in saturates and salt.

Apple and raspberry

Serves: 6

Prep: 5 min

Cook: 20 min

400g tin sliced apples

200g frozen raspberries

60g caster sugar, plus 1tbsp extra

60g self-raising flour

40g rolled oats

30g low-fat spread

1tsp vanilla extract

6 small scoops low-fat ice cream, to serve

1 Preheat the oven to 190°C/fan 170°C/gas 5. Combine the tinned apples, frozen raspberries and the 1tbsp caster sugar in a 1.25 litre baking dish.

2 Put the flour and oats into a mixing bowl, then rub in the spread with your fingertips until the mixture resembles breadcrumbs. Stir in the remaining 60g sugar.

3 Sprinkle the vanilla extract over the fruit, then add the crumble topping. Bake for 20 min or until golden. Serve with the ice cream.       

Per serving: 238kcal, 3.7g protein, 4.9g fat, 2.4g saturates, 35.1g sugar, 3.9g fibre

Strawberry and almond

Serves 6

Prep: 10 min

Cook: 25 min

125g reduced-calorie strawberry jam

500g strawberries, halved

25g toasted flaked almonds

60g caster sugar, plus 1tbsp extra

60g self-raising flour

40g rolled oats

30g low-fat spread

1tsp vanilla extract

6 small scoops low-fat ice cream, to serve

1Preheat the oven to 190°C/fan 170°C/gas 5. Warm the jam in a saucepan, then add the strawberries and stir to combine. Transfer to a 1.25 litre baking dish.

2Put the flour and oats into a mixing bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the sugar and almonds. Sprinkle over the strawberry mixture, then bake for 20 min or until golden. Serve with the low-fat ice-cream.

Per serving: 258kcal, 4.8g protein, 7.2g fat, 2.6g saturates, 34g sugar, 3.1g fibre

Pick up the November issue of Healthy Food Guide magazine for eight more variations including a classic apple and sultana and an exotic pineapple, rum and raisin.

A fresh start in food…

By Melanie Leyshon

Home-delivery food service Hello Fresh is not a takeaway, more a  ‘make-at-home’. All you do is browse online and choose three meals from their current recipe selection. Each week a box of quality ingredients (meat is ethically reared and fish comes from sustainable sources), together with step-by-step recipe cards, is delivered to your home.

Hello Fresh Butterflied Mexican Chicken

Since the launch last year, 3 million meals with an international flavour have been delivered across the UK. Hello Fresh best-sellers include prawn and prosciutto linguine and lamb kofta with almond couscous and cucumber salad. Prices start from £36 for three veggie meals for two. Patrick Drake, who started the company and heads the creative recipe team, talks to HFG.

What your background?

I was a lawyer at Goldman Sachs, but always loved cooking and teaching, so I decided to quit law and try to get a cooking show! I remember writing down this notion one day at work, along with the five steps I’d need to take to get there.

Patrick Drake founded Hello Fresh

How did you get on…?

Step one – to get as many culinary mentors as possible, so I started cooking in the kitchen of my firm at lunchtime. After work, I’d hop a cab and swap pin stripes for chef's whites on the way to the Cuckoo Club in Mayfair, while weekends were spent working for top Spanish chef Jose Pizarro. Pretty soon I resigned from my job… and, when I told my boss I wanted to get into cooking on TV, he almost choked on his cappuccino. What followed were petrifying auditions at New York’s Food Network, hours making videos for YouTube and a stint with Heston [Blumenthal] at the Fat Duck in Bray. Five years on, I’m happy to say I have a TV series in 47 countries and Hello Fresh, my food company, which teaches thousands of people to cook from the comfort of their kitchen. It's almost scary how my thoughts turned into reality.

Hello Fresh are fairly healthy meals that come in generous portions?

Yes, it’s all about healthy food, but we are not a pure health food company. We design each recipe to be nutritious, balanced and fresh, but if we think a spoonful of crème fraîche will complete the dish, we'll add add it (your readers can use reduced-fat ingredients, if they prefer). The biggest problem in the UK is the amount of processed food people buy and the gap that creates between that and our vision of preparing simple healthy meals at home. Nutritious, home-cooked food shouldn’t be seen as an indulgence but rather an everyday habit.

Are you health-conscious?

I have a busy lifestyle and need to refuel at least every two hours to keep going – as my friends and colleagues know! Many of us tend to put healthy food last, but it should be our priority. Whenever I’m tight for time, I force myself to take the time to eat and that way I work far more efficiently.

There’s an international flavour to Hello Fresh dishes…

That’s because I'm from London, although my family lives in Hong Kong and I've lived in France, Japan and Hong Kong - I love to move around - keeps life adventurous!

For details of the boxes, visit hellofresh.co.uk

Get all your five-a-day in one dish!

By Harry Eastwood

This salad is a deconstructed version of ratatouille, which makes for a delicious, fresh and full-flavoured alternative to the traditional vegetable stew. It can be made ahead – and, in fact, tastes even better. It ticks plenty of health boxes as it’s high in fibre and low in calories, fat, saturated fat, sugar and salt. Most people can enjoy it, as it’s vegetarian, gluten-free and dairy-free. And the best thing about it? One serving counts as a full five portions of your five-a-day.

Ratatouille salad with anchovies and lemon

Serves 4

1 large aubergine, cut into small cubes

2 medium courgettes, topped, tailed and cut into very small cubes

4tbsp olive oil

1 large Spanish onion, peeled and finely diced

1 medium yellow pepper, cored and chopped into small cubes

1 medium orange pepper, cored and chopped into small cubes

2 garlic cloves, crushed to a paste

3 anchovies, very finely chopped

10 medium ripe tomatoes on the vine

Freshly squeezed juice of ½ lemon

Handful of basil leaves, torn from the stem

1. Heat a large frying pan until very hot.

2. Toss the aubergine and courgette cubes in the olive oil until evenly coated. Add them to the hot frying pan and cook over a high heat for 5 min, until the edges have turned a golden colour. You may find that you need to do this stage in two batches.

3. Tip the hot vegetables into a large bowl with the onion, peppers, garlic and anchovies. Season generously with pepper, then cover with clingfilm. Set aside for 10 min, while you prepare the tomatoes.

4. Chop the tomatoes in half and scoop out the seeds and centre with the help of a spoon. Finely chop the flesh, then add to the bowl with the rest of the ingredients.

5. Finally, squeeze the lemon juice over the salad. Set aside (wrapped in clingfilm) for 1 hr in the ambient temperature of your kitchen to let the flavours mingle and develop. Scatter the basil leaves over just before serving and add more pepper if needed. Serve with crusty bread, if you like.

SWAP IN/SWAP OUT

I love the savoury flavour the anchovies bring, but you don’t have to add them – this ratatouille is delicious without. You could include pine nuts if you want the salad to be a little more hearty and reduced-fat feta or mozzarella chunks are lovely thrown in at the last minute, too.

Per serving: 210kcal, 6g protein, 12.8g fat, 2g saturates, 19.2g carbs, 17.1g sugar, 9g fibre, 0.3g salt, 77mg calcium, 2.7mg iron

 

Harry’s supporting our mission to Fight the Fads – Make Every Meal Healthier. To find out why she’s rallying against the fad diet industry, pick up our October issue.

For more substantial salad recipes, check out Harry Eastwood’s A Salad For All Seasons (Bantam Press, £20).

Beat the barbecue binge

By Juliette Kellow

Last week, I enjoyed my ninth barbecue of the year. To be fair, we started early with our first one on a very chilly and windy February afternoon (new kitchen, loads of people for Sunday lunch – and no electricity! You get the picture). But, I’m not alone in my love of the griddle. Apparently, Brits hold more barbies than any other European country, with the average family hosting nine each year.

And it’s not surprising that we love them so much – they’re the perfect opportunity for relaxing and enjoying sunny days with family and friends. But at the risk of having a burger or two thrown at me, if you want to stay looking good in your swimsuit, it’s time for a waistline warning.

A study carried out three years ago revealed the average person consumes around 3,000 calories at a barbecue – one and a half times what a woman needs in a day; twice the amount if she’s trying to lose weight. On average, we munch our way through two sausages, one and half burgers, two chicken drumsticks, one-and-a-half meat skewers, a small piece of fish, a small jacket potato, green salad, pasta salad and two spoonfuls of mayo, all rounded off with double dessert. And that’s without any booze!

So how can you cut calories without cutting enjoyment? To start with, it’s usually the sheer abundance of food and drink that makes it so easy to overindulge – as the aforementioned study showed. My advice: if you’re holding a BBQ, buy the same amount of food as you would for a dinner party and fire up the barbie just once; if you’re at a BBQ, fill your plate just once, then step away from the trays of cooked food that are constantly being added to.

Most BBQs are a meat feast, so swap fatty burgers and sausages for low-fat versions (or make your own burgers with lean beef or turkey mince). Try chicken, turkey, lean pork, salmon, mackerel, fresh sardines, white fish, prawns or tofu as alternatives – and keep portions small. A serving should be about the size of a deck of cards (see the September Healthy Food Guide magazine, out now, for my guide to portion sizes). Alternating chunks of meat with veg on skewers makes a small amount of meat go a long way. And fill the grill – and your plate – with low-cal, antioxidant-rich veggies like aubergines, courgettes, peppers, asparagus, corn on the cob and mushrooms.

White rolls and French bread are low in nutrients and fibre. Instead, I make a ‘healthier’ potato salad – new potatoes in their skins, low-fat Greek yogurt, reduced-fat soured cream, spring onions, chives and lots of black pepper. For the kids, I cook jacket potatoes – and for burger lovers, I buy granary rolls. Bowls of green leaves usually end up in the bin so I make a Greek salad with cucumber, tomatoes, green peppers, reduced-fat feta and olives. Olive oil and white wine vinegar are on the side if anyone wants to add them. The mayo stays in the supermarket.

Chips and dips can be a calorie disaster, so I buy just one or two bags of crisps (depending on how many people there are) – once they’re gone, they’re gone – and put out carrot and pepper sticks with reduced-fat hummus, tzatziki and salsa, which are lower in calories than creamy or mayo-based dips.

Finally, it’s worth remembering booze calories aren’t even included in the average 3,000 calories we consume at a barbecue. Plus large amounts of alcohol can give us the munchies so we eat even more (and forget just how much we’ve eaten). If you’re heading to a barbie, offering to drive means you can stick to alcohol- and calorie-free drinks. And if you’re hosting, stock up on soda water, diet lemonade, slimline tonic and plenty of ice – great calorie-free ways to dilute the booze.