From the Editor
Spring is about positive change. The sun shines brighter, the sky is bluer and, on a personal note, I swap my knee-high boots for light and airy so-right-now sandals. We also peel off the layers and try to shed kilos that have crept on during the colder months. Change brings about a new way of thinking, and in this issue we offer a new way of eating. Making positive changes and moving your life forward is easy after you commit to the decision. Ten years ago, I was sporting an extra 45kg, but through commitment, change and setting a few goals, the weight came off and my mindset shifted. I have so many favourite features in this issue it’s hard to tell you where to start cooking! The vegetarian recipes on p24 were inspired by a little salad place on the NSW Central Coast I ducked into one day. I was so impressed I had to make my own versions. Everyone loves a makeover, and our healthy makeovers, p26, deliver – we show you how to ditch the carbs by swapping spaghetti for zucchini ribbons. Apart from main meals being the diet trigger, our cover recipe was such a huge hit at recipes + HQ. I found myself going back for thirds – who would have thought a reduced-fat chocolate cake could cause a 3pm food frenzy! Try it and let us know your thoughts on our Facebook page. On a note of change, I’m adding another name to my signature, see below. Always remember life is good, so take time to treat yourself to a little positive spring sunshine.
AMANDA KELLY-LENNON, EDITOR