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Three Healthy Diet Changes

Ha! Sorry about my very odd expression in this photograph – it was the best screen-grab from the video that I could find! I’m writing this very late on Saturday night in lieu of the usual Sunday Tittle Tattle – I’m going to publish that post later on today when I’ve had a chance to draw the winners from the Manuka Doctor giveaway. For now, you can watch me pottering about in my kitchen making unprocessed versions of commonly purchased processed foods: pasta sauce, salad dressing and frozen yoghurt.

Cooking from scratch as much as possible is one of the biggest efforts that I make, health-wise. It’s not just a matter of counting calories or fat content, it’s about eradicating artificial colourings and flavourings and just generally eating in a healthier way. Most of the ingredients I use here can be classed as “store-cupboard” ingredients, so it should be really easy to knock up a little bit of pasta and salad without having to make a trip to the shops. None of this is rocket science, but if you can get it together to make a quick sauce to go with meat or chicken or pasta then you might just tempt yourself away from that easy takeaway or ready meal. I hope that at least a few of you find this helpful!

Those you can’t see the video pane, click HERE


3 Cloves of Garlic
Extra Virgin Olive Oil (about 1.5 tbsp)
Dried chilli or fresh, to taste. None if you prefer!
Two tins of chopped tomatoes
2 x 1/4 tins of water (swill out the tomato juice and bits!)
Salt and pepper
Fresh basil, if you have it. Not dried, it tastes odd.

Heat oil on a low/medium heat and add crushed garlic, do not let it burn! It only needs to cook for twenty seconds or so, longer if your heat is very low. Add chilli if using and stir.
Add chopped tomatoes and the water that you swill the cans out with. (Only about one quarter of the tin volume, max.)
Simmer for as long as you have time to! An hour is good, half an hour is OK; make a load in advance. It freezes REALLY well!
Serve with pasta, chicken, lamb, fish, whatever you like. Also makes good pizza topping!

RECIPE FOR LOW-FAT PEACH FROZEN YOGHURT – from Cuisinart Ice Cream Pro cookbook

350g canned peach slices
675g low fat yoghurt
75g Granulated Sugar

Drain peaches and reserve 100ml juice
Blend peaches until smooth
Add yoghurt, sugar, juice and blend again until smooth. Cover and refrigerate for at least two hours then churn in your machine!


The best extra virgin olive oil and balsamic vinegar that you can find, a little garlic and salt and pepper to taste. Use about 2/3 oil to 1/3 vinegar, but keep experimenting until you like the taste. Shake it up in a jam jar and remove the garlic before pouring the dressing!

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  1. Made me hungry… I think it’s an excellent idea Ruth, thanks for sharing.XX

  2. Heya Ruth, thanks for uploading this video. I do think that now there really isn’t a need to go out and spend £2 on a pasta sauce when I can make it from scratch at a much cheaper cost! My bolognase still taste just as nice and I can really tailor it to my taste. I’ve been meaning to make a balsamic dressing and VIOLA! Your video has saved the day, I’ve bought some spinach leaves for this evening and I can’t wait to try out your dressing, I’m sure it’s going to taste wonderful :)
    On other things which is more beauty related: I started using this Organic Surge Overnight Sensation cream and I’m very happy with the results. I know that you’ve previously written about it and I agree with you that it can be a tad greasy but it’s nonetheless VERY moisturising and when I wake up in the morning, my cheeks feel more plump and soft! Also, I recently bought my second tub of Good Things Body Butter (I bought the first one after your review earlier in the year) and I’m so thankful that you recommended it! It dries to a wonderful matte finish and doesn’t greasy at all, but at the same time you can still feel it’s “there” the next day, which is great as I suffer from eczema and I need something that can stop the itching! So thank you for those recommendations!! Really pleased with them both!
    Have a lovely Sunday, Ruth xx

  3. Hey Ruth, love the cooking videos! Your spinach and prawn curry recipe is now a staple and will definitely give these guys a whirl! Pls keep them coming! xx

  4. Love your cooking videos, Ruth! Inspiring! Please do more : )

  5. hi ruth, i want to get a new set of skincare (cleanser, toner, serums, moisturisers, creams, eye cream… )
    you have so many recommendations.. and i dont know which to go for.
    recently i have some breakouts around the chin area, so I watched your skin breakout video, and old acne/ spots related videos. again, there were too many recommendations.
    is it possible that you recommend me one product for each category, so i will just go ahead and purchase them.
    many thanks!

    p.s. i have combination skin, oily t zone

  6. Zoe 'AMR addict' Pyrah

    LOVING your cooking Ruth! You even do things suitable for me, a vegetarian which is good :)
    Everyone can learn so much from

    Keep up the good work, we all adore you, you

    Ps. eagerly awaiting this weeks STT (sunday tittle tattle)

    Zoe x

  7. Great ideas as always Ruth. Quick question as it turns out that I have a big occasion coming up this week and I need to look as young and fresh (insert hollow laughter) as possible. Which facial might lift me best – a Caci or a Carita pro-lift firming facial .Both of those use use electrical pulses. Or another kind of facial like microdermabrasion? Thanks!! x

  8. Hi Ruth!

    I’ve been going around your blog for a few months now, and I really have to say that it’s pretty, interesting and distracting! :)
    And just because I’m french, I find it so… well let’s just not put any word here. Let’s just say that salad dressing is our second nature ;)

    Enormes bisous


  9. Hi Ruth! I think it’s great on how you keep reminding us to live and eat healthy. This is a great video and I will make an effort to make my own pasta sauce and salad dressing! Thank you!

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