Another new year brings another batch of resolutions. However, if you're anything like me, the main resolution may be similar to the one decided upon last year, and possibly even the year before that. The most common one, which I'm sure many of us vow to on January 1st, is to eat less and move more. Never is this sentiment more concreted in my mind than after an indulgent fortnight of festive feasting. After many years of striving for smaller dress sizes it’s clear to me what I need to do. A little bit of regular exercise is essential and staying clear of cakes and snacks is paramount. It sounds so simple, doesn't it? However, experience reminds me, that keeping the hand out of the cookie jar can sometimes prove a little harder than it sounds, and sticking on the trainers, when all I want to do is collapse on the sofa, isn't an easy task either. If I’ve to have any hope of success with my New Year’s pledge I have to choose my lunch and dinner dishes carefully. My mealtimes are normally filled with nutritious dishes, and I know that this is essential to a healthier life. Certainly for me when I’ve enjoyed a nutritionally filling meal, I’m a little less likely to scoff a pile of biscuits after. This soup recipe I’m sharing with you today is one of my children’s favourites, and it happens to make a delicious lunch. Serve it with a few slices of brown bread and a little green salad for a satisfying, calorie-conscious meal. To anyone who’s en route to their health kick 2015, the very best of luck!

Potato, Leek & Sage Soup

Serves 4

Ingredients

30g butter

2 leeks, whites only, sliced

450g potatoes, peeled and diced

1 onion, diced

Salt and Freshly Ground Pepper

Handful of sage, about 15 leaves, plus a few for serving

1 lt chicken stock

150ml milk

Method

1. Melt the butter in a large saucepan. When it begins to foam add the leek, potato and onion stir to combine with the butter.
2. Sprinkle with a little salt, a few grinds of pepper and the sage leaves. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
3. When the vegetables are soft but not coloured, and the stock, and continue to cook for another 15 minutes until the vegetables are soft.
4. Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. Pour in the milk and stir well to combine.
5. Pour the soup into serving bowls and garnish each with two sage leaves and, for those who aren't watching calories, add a little drizzle of cream. 

If ever there was a time to get motivated about living life a little healthier, no time is better than at the beginning of the New Year. The front of almost every magazine cover is a recommendation for a diet plan that seems to be a guarantee to lose a significant amount of weigh within a week. It's hard not to be drawn to such an enticing possibility but in reality most are advising the same; cut out junk food, don't eat to excess, eat plenty of fresh fruit and vegetables and on top of this exercise daily. It all makes perfect sense and even sounds pretty reasonable, but what is never listed, and is most important, is the huge willpower needed to ditch the old diet and follow these simple steps. Personally, even though I know I shouldn't I find it rather difficult to resist a few biscuits with an after dinner cuppa. Even when on a healthy eating plan I don’t like to deny myself these, as I think it is important to have a little treat each day and somehow makes adjusting to my new diet plan that little bit easier. 

At this time of year where I find wonderful inspiration for losing weigh is on RTE's Operation Transformation. I felt so motivated after watching last week's show that I decided to follow their programme. The exercise regime is easily achievable, while there are also many different recipes to choose from. A week in and I've lost a few pounds and I'm starting to feel more energised. 

As well as making an effort to exercise I'm trying to fill up on meals that are completely flavoursome but aren't so calorie laden. The fresh crisp flavours from this salad are rather refreshing. For salad dishes I like to use vermicelli noodles, which are available to buy in Asian food markets and also from some of the larger supermarket. If you can't get your hands on them, egg noodles would also work perfectly for this dish.   

Ingredients

100g vermicelli noodles

100g cooked chicken, roughly chopped

2 roasted red pepper, finely chopped

1/2 red onion, finely diced

Handful of fresh coriander and fresh basil, torn 

Dressing -

1 tbsp sweet chilli sauce

1 tbsp soy sauce

1 tbsp olive oil

Juice of 1 lime

½ tsp sugar

25g sesame seeds

Method

 1. Place the vermicelli noodles in a large heat proof bowl. Cover completely with boiling water and leave to stand for 5 minutes. Drain using a colander and leave to cool.

2. When the noodles are cool add the chicken, peppers, red onion, coriander and basil. Combine well.

3. To make the dressing place the sweet chilli sauce, soy sauce, olive oil, lime juice and sugar into a bowl and combine using a fork. Pour over the chicken noodle salad.

4. Mix all the ingredients together, and then sprinkle over the sesame seeds. Serve straight away.