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Our Favorite Connie Simmonds’ “Can’t Be Arsed To Prepare dinner” Recipe

Have you ever ever picked up a cookbook, flicked via it and located a bit referred to as “Can’t Be Arsed To Prepare dinner”? Nicely now we have – in a recipe guide by Connie Simmonds, whose weight reduction story caught the creativeness of many final yr. After being recognized with a fatty liver and advised by her physician to drop some pounds, Simmonds launched into a 12-week programme along with her PT brother Bradley (who you could recognise from numerous interviews, exercises and recipes on Coach).

Now she’s all the way down to a wholesome weight and selling wholesome dwelling by way of her Instagram and Wholesome Eternally, subtitled “the happiest weight reduction guide ever”, the fundamental rules of which make us exceptionally glad. That features issues like not reducing weight as quick as you may or depriving your self of sure meals, and cooking easy meals from scratch and being conscious of what you eat and the way a lot of it you’re consuming.

It’s all very easy – identical to the recipes within the guide, which make it a strong introduction to cooking for individuals who up until now might have relied on takeaways and prepared meals, particularly because it contains that part. The “Can’t Be Arsed” part is good for when, in Simmonds’ phrases “you forgot your packed lunch, otherwise you’ve had a collection of late nights, otherwise you simply haven’t bought the power to prepare dinner.”

We took a glance via the part and this easy-to-whip-up salad jumped out at us, and Simmonds kindly agreed to share it solely with Coach readers.

King Prawn Quinoa And Edamame With A Ginger French dressing

Components (Serves Two)

  • 250g pouch ready-cooked quinoa
  • 200g ready-cooked prawns (search for marinated ones)
  • 175g tub ready-cooked edamame beans (look within the salad part)
  • 4tbsp sesame oil
  • ½tsp floor ginger
  • 1tbsp balsamic vinegar


  1. Warmth up the quinoa pouch within the microwave, following the directions on the packet.
  2. Put the prawns, edamame and quinoa in a bowl and blend collectively.
  3. Mix the sesame oil, floor ginger and balsamic vinegar in a cup or jug, stir nicely and pour over the salad. That’s it!