Health is our greatest wealth
Lucy Hyland combines her unique knowledge of health and nutrition to offer practical food advice to individuals and companies through her Food for Living business.
A qualified nutritional therapist and chef based in Cork, Lucy focuses on each client’s needs during in-depth clinical or Skype consultations before creating meal plans based on each set of requirements.
Looking for a balanced weight loss plan? Do you need to avoid gluten, lower your cholesterol or do you suffer from symptoms like chronic fatigue or indigestion? Lucy can help.
Are you a food producer or business owner in need of a food consultant? Lucy can create exclusive health messages for your brand and develop health-based recipes and menus for your outlet.
Contact Us
Contact Lucy now to improve your health through food on 086 8179964 or lucy@foodforliving.ie
1 hour Skype Nutrition Consultations: Special discount Skype Rate of €80
now available for individuals on-line.
Click Here to Pay and Book Via Paypal
or contact Lucy for more details.
Client Testimonial
“Working with Lucy was not a regimented diet plan, it was about becoming aware of how foods affect our body and being held accountable for what I eat. I would highly recommend Lucy to anyone who wishes to get healthier through better eating.”
Benjamin, Cork
"URRU was looking for a good communicator with a passion for food and a knowledge of nutrition and who could translate nutritional informational into meaningful, appealing messages for our shoppers. We found the perfect match with Lucy"
Ruth Healy, URRU Culinary Store
Vietnamese Chicken Salad
Friday 23rd April
The sun is out again and its lovely and warm so lets try another fresh tasty salad for dinner tonight. I find Asian salads perfect for healthy eating as they tend to use fresh herbs and citrus fruits to flavour rather than oils.
I often turn to Asian recipes to highlight the principles of a healthy meal plan. The Asian’s tend to cook with loads of fresh herbs in their salads and also cook their food very fast – helping to keep the nutrients in. This salad is delicious…
Healthy recipes: Vietnamese Chicken Salad
Serves 4
3 pieces chicken breast fillets
1 dessert spoon olive oil
Sea salt
Freshly cracked pepper
90 grams bean sprout – rinsed
20 grams or ½ cup of mint leaves (stalks removed)
50 grams or 1 cup of basil leaves
200 grams or 4 cups Chinese cabbages finely shredded
2 medium carrots peeled and grated
Vietnamese Dressing
60 ml Lime juice
60 ml Fish sauce
2 tablespoons Rice vinegar
1 teaspoon caster sugar
2 very finely chopped Garlic Cloves optional
1/2 red onion
1 large red chilli (finely chopped)
Method
Chicken Salad
Preheat the oven to 220°C (425°F/Gas 7).
Heat a frying pan over a high heat, and while the pan is heating, brush the chicken with olive oil and season with salt and pepper.
Place the chicken skin-side down and sear for 2 minutes, turn and sear for another minute.
Put the chicken on a baking tray and cook in the oven for 8 to 10 minutes. Leave to rest for 20 minutes.
Shred the chicken into thin strips with your hands and place in a large bowl.
Add the remaining ingredients and toss to combine.
Vietnamese Dressing
- Place all the ingredients in a small bowl and stir until the sugar is dissolved
Dairy Free
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