It's not every day you wake up with bruises on the inside of your thighs. Don't think I've gone all Fifty Shades on you, but riding a mechanical bull will do that.The LH and I were at a rather fabulous birthday party — cocktails, canapés …. and an inflatable bullring.Who could ask for more? What better way to celebrate 40 years of life than by getting your mates drunk and then flinging them around the garden on a pretend animal?There is surely no better way to prove that you are not in fact, grown up. Our hostess had thought of everything — down to the cowboy hat and a wide range of modesty-preserving leggings for the girls.I am sure the lads were disappointed in the latter. I could have kissed her. By the time I had been thrown off, my dress was practically over my head.The next day, I was smugly feeling rather perky. Good job too as the children woke up with their usual quota of hyperactivity and we had friends over for dinner. Short on time, I rolled out this tasty crowd-pleaser.This is one of my all-time favourites as it feels a little like fast-food, but it's barely fried at all. It's also incredibly versatile.I used tofu to accommodate the vegetarians, but you can swap this for chicken, shrimp or even Niman Ranch ham steak.The ham goes beautifully with the pineapple and you can always replace the rice with super-healthy quinoa to compensate.If you prefer your cashews toasted — roast them for 20 mins at your lowest oven setting (approximately 170F). This helps preserve the healthy fats and bumps up the flavour. As always, I serve this with a healthy dose of steamed veg or green salad on the side. Enjoy!Not-So Fried RiceIngredients (serves 4):· 1 14oz pack organic, extra firm tofu (drained)· 2 tbs low sodium soy sauce (or gluten-free tamari sauce)· 1 ½ c diced fresh pineapple· 1 tbs light olive oil· 1 red onion, thinly sliced· Sea salt· 2 cloves garlic, minced (optional)· 2 tsp curry powder· 1 tsp ground coriander (cilantro)· 1 tsp chili flakes· ¾ c raw cashews or pine nuts· 1 large carrot, peeled and grated· ¾ c frozen peas, cooked· ¼ c raisins· 3 c cooked brown rice (or quinoa)· 2 tbs waterMethod:1. Preheat the oven to 325F. Spray a small baking sheet with non-stick spray (olive/coconut/safflower/canola)2. Cut the tofu into ½ in cubes and place in a bowl with the soy sauce. Gently stir so the cubes are evenly coated.3. Place the tofu cubes in one layer on the baking sheet and cook for 45 mins, turning the pieces a couple of times. Remove from the oven and set to one side.4. In a wok/skillet, heat the oil over a medium heat and sauté the onions until soft and lightly browned.Add a pinch of sea salt, the garlic (optional), curry powder, coriander (cilantro), carrot and chilli flakes. Allow to cook for a few more minutes.5. Add the cashews, peas, raisins, rice (or quinoa), pineapple, tofu and 2 tbs water. Toss together till well mixed and cook until heated through.6. Serve with steamed green veg or salad on the side.The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details visit www.natural.bm or call 236-7511.