Caren, one of our amazing Healthy Mummy consultants, is giving us her top 5 tips on how to start running. There are lots of running apps available such as the one I started with, C25K (Couch to 5km).
Make sure you warm up, cool down and have a good stretch so you don’t injure yourself and give up before you’ve even started. Yes, I love to try and improve each time I hit the pavement, but it is not always about beating your PB!
I love spreading the Healthy Mummy word to anyone who will listen, that’s why I became a Healthy Mummy Consultant.
If you haven’t gotten on board yet then jump on the Healthy Mummy train with me and discover a brand new happy, healthy you! If you are curious about the 28 Day Challenge click HERE for some our ENERGY BOOSTING recipes. For a limited time, we are offering you a HUGE DISCOUNT on the lifetime membership discount on the 28 Day Weight Loss Challenge – you can see this awesome offer here. BUT all the meals are already planned out for me, they take 10min max to prepare and even less time to eat them because they are soooooo delish that they don’t last long on my plate. The Healthy Mummy weight loss plans help thousands of mums just like Caitlin to lose weight in a healthy, balanced and sustainable way. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments. In a large mixing bowl, combine 2 tbsp olive oil, 1 tbsp lemon juice, turmeric, cumin, coriander, paprika, cinnamon, 2 crushed garlic cloves and the ginger. While the chicken is marinating, place a piece of foil on a baking tray then place the pumpkin cubes on a baking tray.
Heat a large frying pan over medium heat and cook the kebabs, turning until golden on all sides. Whilst the chicken is marinating, place the noodles into boiling water and cook for 4 minutes until tender. In a separate bowl add in the rocket leaves and mix the chicken stirfry and drained soba noodles together. Place the chicken drumsticks in an oven tray and season with some thyme and onion (chopped into pieces) and salt and pepper. Cook the mince with the rest of the ingredients then when cooked spoon into the lettuce leaves with a little hoisin sauce added – too easy! A wonderful alternative to your usual Sunday dinner, this golden, juicy stuffed chicken is perfect for serving up with roast vegetables and soft mashed potatoes. Stir the currants and orange liquor into the breadcrumb mixture and then season well with salt and pepper.
Carefully ease the skin away from the chicken with your hands, being careful not to tear it. Put a little of the stuffing into the cavity under the skin, then put the rest into the cavity of the bird. Simmer for 3-4 minutes until the vegetables are tender and then stir through the coriander and salt and pepper.
Serve the curry with wholemeal rice, basmati rice (this is low GI) or with a low-fat naan bread.
This lovely butter chicken recipe is still just as rich and creamy as the full fat version.


Add the chicken, along with the ginger, chilli powder, garam masala, cinnamon, turmeric and pepper.
Stir in the tomato puree and cook for a few minutes, then add the water and mushrooms and simmer until the chicken is cooked, around 15 minutes.
Use 0% fat plain yoghurt if you like in place of low fat yoghurt – the only difference will be that the flavour of the curry will be less rich and creamy. Honey chicken is a sweet, tasty dish and if you keep the amount of honey in the recipe quite low, the calories per serving stay low too. Put the chicken onto a foil-lined baking tray and brush with half of the honey mixture, making sure you brush around the edges. Cook at 220C for 5 minutes, then turn the chicken breasts over, brush with the remaining honey glaze and cook for another 10 minutes or until the chicken is fully cooked all the way through. Salsa is super easy to make at home but if you don’t have time to make this, use a 400g jar of salsa instead. Top with 25g low fat cheddar cheese 5 minutes before the end of cooking for extra richness.
ArabicRecipe's Recipes for Arabic food, Arabic cooking & Arabic food ingredients in one Original Arabic, middle eastern food cooking recipe. Arabic BreakfastThe Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Arabic Breakfast recipe. Zaatar (a blend of oregano, thyme, sumac and sesame) and sumac (a lemony spice made from ground dried berries) are from Middle Eastern food shops. Tabouli SaladThe Arabic Recipes Kitchen (The home of delicious Arabic Recipes and Middle Eastern food recipes) invites you to try Tabouli Salad Recipe. Lemon Chicken TagineThe Arabic Recipes Kitchen (The home of delicious Arabic Recipes and Middle Eastern food recipes) invites you to try Easy lemon chicken tagine Recipe. You will probably end up 500m in, coughing and spluttering and end up going home with your tail between your legs vowing never to do it again!
Remember to breathe, enjoy the freedom, clear your mind and be proud that no matter if you are doing 2km or 20km, you are getting out there and improving your health and wellbeing, and those very impressionable little eyes are watching Mummy setting an incredible example. Healthy Mummy changed my life and I love seeing that just a few small changes can change someone else’s life too! See the Terms of Service and Privacy Policy (Your California Privacy Rights) for more information.
Return to the oven if it is not yet cooked. Finally, sprinkle the sesame seeds over the cooked chicken, add the shallots and serve. Drizzle over 1 tbsp olive oil  Add the whole clove of garlic and wrap the foil up like a parcel to seal everything in. Then season the chicken with the rest of the soy sauce and lightly brown in a hot frying pan. For the last 5 minutes of cooking remove any foil or cover from the chicken and potatoes so they crisp up.
Add grated carrots, cooked chicken, red kidney beans, coriander, salt and pepper and chilli flakes. Spray a large roasting pan or Pyrex dish with olive oil spray,  divide mixture into 8, place into the wraps and roll up (fold side over, fold bottom up then fold other side over) place folded side down. Keep an eye on them, making sure they don’t turn black – if they do, whip them out of the oven. Tie the legs of the chicken and tuck the wings under the bird, then put onto a baking tray.


Turn the chicken over and cook for another 45-50 minutes, or until the juices run clear when tested with a skewer. Add the chicken and brown on all sides then add the curry paste, coconut milk and chicken stock. Cook for 15 minutes or until the chicken is tender, then add the sweetcorn, sugar snap peas, frozen peas and spinach.
Cook together until the chicken is sealed on all sides and the spices begin to release their fragrances. Mix the onion, garlic, soy sauce, runny honey, ketchup and ground ginger together in a small bowl. Mix in a bowl with the lime juice, vinegar, chilli flakes, parsley, garlic, salt, pepper and sugar.
Cut the eggplant lengthways into 8 thin slices, then lightly brush each side with olive oil. When eggplant is cooled but still soft, spread a heaped tablespoon of ricotta mixture at the end of 1 slice and roll up to enclose. To serve, divide the eggplant rolls, eggs, tomatoes, cucumber and olives among serving plates. I was one of those people, if you saw me running, you should be running too, because something must be chasing me!
I can compete against myself and it blows my mind how I keep improving each week and bettering my times.
If you find a comfortable pace you can maintain, you will be able to last longer and not have to stop so soon to catch your breath. So my time is very limited and I thought that the Challenge would be exactly that – a challenge.
Slice the chilli in half lengthways, scrape the seeds out with the back of your knife then finely chop the flesh.
Cover and refrigerate overnight for the best flavour or use immediately if you’re in a rush.
Cover with the salsa then cook in a 200C oven for 20-25 minutes until the chicken is fully cooked through.
Reduce heat to medium and simmer for 5-6 minutes for soft-boiled, then remove and plunge into iced water. When the chicken has been cooking for 8-10 minuted add in the green beans and red cabbage and cook for a further 2-3 minutes. Put them into the jar of the KitchenAid Artisan blender and pulse on the ‘chop’ setting until coarsely chopped. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. As in super-duper – go to bed early on a Friday night so I can get up and do Park Run early Saturday morning – CRAZY!



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