We all know (despite what we may say…) how important looking our best on our wedding day is, and by best we usually mean the smaller, more toned version of ourselves. Whilst we are not advocating or encouraging losing weight before your big day, we are suggesting that eating well and exercising will help with the inevitable stress of wedding planning and will ultimately make you feel glowing from the inside and out. We have done some research into recipes that we think are balanced, healthy and not too tricky to make to help you look and feel your best in the lead up to and on your wedding day. Here are some of our favourites:

Hot Smoked Trout with Fennel, Peas and Ricotta

Put the oil, lemon juice and dill in a large bowl, add half a teaspoon of salt and some black pepper, and whisk. Add the fennel, stir and leave to marinate for about 30 minutes. Put the cheese in another bowl and mix in the fennel seeds, lemon zest and an eighth of a teaspoon of salt.
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Quick Quinoa Stew

The main ingredient in the recipe, quinoa, is one of nature’s most “complete” plant foods as it contains amino acids, enzymes, vitamins, minerals, fibre, antioxidants and phytonutrients, all of which remain in high levels even after cooking.
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Green Goddess Sandwich

This sandwich starts by blending good mayonnaise with garlic, anchovies, lemon, and a mess of herbs: basil, tarragon, and chives being my favoured combination. This gets slathered on some bread and topped with all the green things:
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Grilled Chicken and Tzatziki Salad

The chicken magic starts with a Greek yogurt marinade. A little smoked paprika, cumin, cardamom, cinnamon, oregano, lemon juice, salt, pepper, and olive oil combine with a cup of yogurt to marinade some cubed boneless skinless chicken breast pieces in. Marinade for at least 30 minutes, up to overnight.
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Prawn, Mango and Avocado Salad

This dish features a Vietnamese-style sauce known as “nuoc cham” that traditionally includes fish sauce, lime juice, chilies, and sugar. Your avocados should be ripe but still slightly firm so they’ll slice easily and not break apart as they grill. Leaving the skin on helps them maintain their shape—remove skin before serving, if you like.
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Courgette Lasagne

By replacing the lasagne noodles with thin sliced courgette you can create a delicious, lower carb and gluten-free lasagne that’s loaded with vegetables, and you won’t miss the pasta.
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Pan Roasted Salmon with Leafy Greens and Radish Raita

Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper.
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Spring Whole Wheat Pasta

One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavour to the pasta.
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Chimichurri Steak Salad

Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare.
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Pulled Pork Sandwich

The eight-hour wait for this pork to become “pullable” is possibly the most worthwhile eight hours you’ll ever spend.
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