What TV chef Lorraine Pascale ate to lose four stone in weight and keep it off
Lorraine Pascale says she gained four stone when her daughter was born, but eating certain foods helped her shift the unwanted pounds. The former model had her own cooking show on the BBC for several series and is known for selling millions of copies of her cook books in the UK alone.
The 52-year-old took to YouTube to reveal everything she ate to lose an impressive four stone and how she kept the weight off. Her video, which has been watched thousands of times, is titled: "Foods I ate to lose four stone, my memory and best lunch ever!"
At the start of the video, she explains: "When my daughter was born, I put on four stone. It took me a while to lose it but I just wanted to go through the kind of foods that I eat." She lists organic black bean spaghetti, kidney beans, matcha powder, tinned tuna or salmon and gluten-free quinoa puffs as some of her favourites.
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In terms of what was in her fridge, she said: "I have sweet potatoes, miso paste and capers." She then turned the camera around so viewers could see what was exactly in her fridge.
Her shelves were lined with various fruits and vegetables, including beetroot, tomatoes, mushrooms, and spinach. There was also a pot of Greek yoghurt, some eggs, and ginger.
Holding up a pot of sauce, she said: "You can make an amazing dressing with something like tahini to add extra flavour to your vegetables." Tahini is a Middle Eastern condiment made from sesame seeds.
Halfway through the video, she shared a recipe for what she calls the "best lunch ever." To make it, you'll need sliced shitake and sweet mushrooms, a sweet potato cut in half, ginger, cherry tomatoes, and sweet white miso paste. Lorraine used a packet from Clearspring, which is made from fermented rice and soya bean paste.
She starts off by frying the mushrooms in a pan with some oil, a knob of butter, a pinch of salt and a splash of water. She bakes the sweet potatoes and then scoops out the contents of each half. She takes the scooped sweet potato, places it in a bowl, drizzles some truffle oil and adds a heaped tablespoon of miso paste before mixing all together.
She filled the sweet potato skins with the mixture and placed them on a plate of spinach. She topped them with the fried mushrooms and served.
Miso paste is widely regarded as a healthy and nutritious food. It is packed with vitamins, minerals, and beneficial bacteria and enzymes. Including miso in your diet can contribute to a well-rounded nutritional plan.
Miso is rich in vitamins that can enhance the immune system. Certain types of miso may also support the nervous system, aiding in neurological and psychological health.
Thanks to the fermentation process, miso's nutrients are broken down into simpler forms, making them easier for the body to absorb. Miso may also promote heart health, have anti-inflammatory properties, and help reduce the risk of strokes.