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Health is our greatest wealth

Lucy Hyland combines her unique knowledge of health and nutrition to offer nutritional 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 her face to face nutritional advice sessions and online nutritionist support. She unravels what is nutritional health for each individual and helps them in building a diet plan to suit their needs.

Looking for a healthy meal plan? Want to build your own healthy nutritional diet or need healthy recipes ideas? 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.

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“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


Warm Roasted Vegetable Salad

April 21, 2010 12:05 pm
posted by Lucy

Wednesday 20th April

Even if it starts getting a little cooler, you can still have salad but just make them a little warmer!! This is perfect for the bright evening and I’d place a fillet of salmon under the grill for 5 minutes each side and place it on top of this for a full healthy evening meal – delicious and great for a healthy eating plan.

Warm Roasted Vegetable Salad

Serves 4

500g sweet potato, peeled, cut into 4cm pieces
4 garlic cloves, peeled
1 tablespoon Extra Virgin Olive Oil
1 large (185g) red pepper, thickly sliced
1 large (180g) red onion, cut into thick wedges
1/2 cup toasted pine nuts
100g baby spinach leaves

Dressing

2 tablespoons lemon juice
1/4 cup Extra Virgin Olive Oil
2 teaspoons wholegrain mustard
2 tablespoons chopped fresh oregano leaves or 2 teaspoons of dried oregano leaves

Method

Preheat oven to 200°C fan-forced. Place sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.

Turn sweet potato. Add capsicum, red onion and pine nuts to tray. Roast for 20 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.

Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.

Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.

Wheat free, gluten free, dairy free and sugar free

Contact me on lucy@foodforliving.ie if you are interested in making an appointment for a nutrition consultation, helping you to address your health needs.

Hope you enjoyed this post. Remember that keeping on top of your health and eating habits takes ongoing support and motivation.

Do you want to develop a balanced diet plan to suit your health and lifestyle? My healthy eating update service might be just what you need: Lucy's Living Digest.

Or if you are looking for more of a plan than a one-off recipe, try one of my specially designed meal pans Lucy's Meal Plans giving you everything you need to stay on track