Michelle Bridges means business. If you’ve ever tried her workouts and weight-management plans—or watched The Biggest Loser—you’ll know what I mean. As a personal trainer, she’s tough. But, she also knows how to get results and sustain them.
When it comes to maintaining a healthy lifestyle, she knows that—for most people— food needs to be two things: tasty and easy. So, that’s what she’s focused on in her latest cookbook, Food For Life. The name says it all. It’s filled with delicious, easy to prepare, everyday meals, just like this one.
When it comes to maintaining a healthy lifestyle, she knows that—for most people— food needs to be two things: tasty and easy. So, that’s what she’s focused on in her latest cookbook, Food For Life. The name says it all. It’s filled with delicious, easy to prepare, everyday meals, just like this one.
“This has got to be one of the easiest meals around. Plus it has peas, fresh seafood and three kinds of sprouts – your body will thank you,” says Michelle Bridges.
Sprouts & Peas With Lemon Pepper Squid
Serves 4
Prep: 15 mins | Cook: 5 mins
Total Calories: 697 (172 Per Serve)
Ingredients
finely grated zest and juice of 1 large lemon
1 teaspoon freshly ground white pepper
500 g cleaned baby squid, scored
200 g mixed crunchy sprouts
1⁄2 cup alfalfa sprouts
200 g Brussels sprouts, finely sliced into rounds
1⁄2 cup frozen baby peas, at room temperature
1 tablespoon avocado oil
Method
- Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.
- Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.
- Heat a large chargrill pan over high heat. Add the squid and cook for 2 minutes, turning occasionally, until just tender and light golden.
- Divide the sprout salad among four plates, top with the squid and serve warm.
FOOD FOR LIFE by Michelle Bridges is published by Macmillan Australia, RRP $39.99. Available from Dymocks.
