With summer now just around the corner, spring is a great time to rejuvenate your healthy eating and activity goals.

Danielle Bowman, dietitian with Jenny Craig, says smart long-term habits are the key to maintaining a healthy lifestyle and keeping your weight under control. “Don’t try to do too much, challenge yourself to implement just one new healthy habit per week,” she says. “You’ll kick off the first month of summer feeling trim and fantastic, instead of trying to shed the kilos once the indulgent festive season is over.”

For this week, why not give more fresh, seasonal fruits and vegetables a go. They’re great for filling you up and have been shown to offer anti- inflammatory benefits, reduce the incidence of heart disease, improve the management of diabetes, and can also help you lose weight! Try this tasty salad below.

Serves 4

INGREDIENTS
1 head cauliflower, trimmed
½ tsp ground cumin
½ tsp smoked paprika
1 tsp vegetable stock powder
Pepper, to taste
1 orange, zested and segmented
1 small red onion, finely chopped
1 garlic clove, crushed
1 tbsp dried cranberries
½ cup fresh coriander sprigs
Seeds from ½ pomegranate

Preparation time: 35 minutes

METHOD

1.  Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with non-stick baking paper.

2. Cut ½ the cauliflower into small florets. Place on prepared tray. Sprinkle with cumin, paprika and ½ tsp vegetable stock powder. Roast for 20-25 minutes or until golden and just tender.

3. Meanwhile, roughly chop remaining cauliflower. Place in a food processor and process until finely chopped to a consistency similar to couscous.

4. Heat remaining stock in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook for 2 minutes. Add cauliflower
couscous and cook, stirring often for 5 minutes. Add cranberries and orange zest. Cook, stirring, for 5 minutes or until cauliflower is tender, then remove from heat and season with pepper.

5. Toss ½ the coriander and ½ the roasted cauliflower through the ‘couscous’. Serve couscous topped with remaining cauliflower, orange segments, and garnish with remaining fresh coriander and pomegranate seeds.

*Recipe courtesy of Jenny Craig Australia