Looking for a quick and easy, carbohydrate and sugar-free snack?
Take a stick or two of celery and fill them with some almond butter. The protein and the healthy fats in the almonds will fill you up for longer than a sugar-laden biccie. High sugar snacks only provide very instant gratification and usually leave you hankering for something else 5 minutes later.
Snacking helps to keep your blood sugar levels more stable which helps with energy, weight loss and headaches. Just be sure to include a good source of protein will all your snacks, such as nut butter, houmous, avocado or seeds. Combine these with some vegetables instead of a carb-based cracker and you’ve also got yourself a grain-free, paleo friendly snack!
I am loving nectarine season. This really is the only time of year to enjoy these sweet and juicy yellow-fleshed fruits. As with all fruits and vegetables, nectarines are an excellent source of vitamin C and antioxidants which support the immune system. These fruits also supply lutein in abundance which is an important nutrient for eye health, as well beta-carotene – a precursor for vitamin A – which protects the skin from UV damage.
Nectarines, along with other stoned fruits such as peaches, apricots and plums, are also a low GI fruit. This means they do not cause as great a spike in blood sugar as some of the sweeter fruits like bananas, grapes and watermelon. Managing blood sugar has an impact on energy levels, stress management and weight.
The best way to enjoy a nectarine is to stand over the kitchen sink and devour it whole. If you fancy something a little less dribbly serve it sliced with a dollop of Greek yoghurt, a drizzle of honey and a...
This delicious gluten free coconut bread is so easy to make and so versatile. It has an almost cake-like texture so you can eat it as a sweet or a savoury bread. It is equally delicious smothered in avocado or houmous as it is with a cheeky bit of jam. You could probably grate cheese onto it and stick it under the grill, though I’ve not tried this!
I was given this recipe from a homeopath, though I’m not sure where she originally obtained it. As I am gluten free, and now dairy free as well, I am always on the lookout for delicious recipes that can emulate some of the foods that I cannot have. Not that I really miss bread and cakes, but this coconut bread certainly hits the spot!
The first time I made this coconut bread was to take to lunch with two nutritionist friends. I made the fatal schoolboy error of not greasing the loaf tin and most of it stuck to the bottom of the pan. I managed to rescue most of it, and it was still delicious. My nutritionist friend...
As summer is well and truly upon us, the month of June brings us one of my favourite ever fruits: cherries. I just adore the rich sweetness of them as they burst in your mouth. They evoke my childhood where we used to count our stones to ‘Tinker, tailor, soldier’. To this day I am still superstitious about only ever eating five cherries at a time! (work it out!!)
Cherries are without a doubt a potent Superfood packed full antioxidants which help to fight cancer and heart disease. They contribute to lowering cholesterol, reducing inflammation, providing relief for osteoarthritis, and cherry juice can help combat insomnia.
So fill your punnets and fill your faces with juicy sweet cherries whilst they are in season. Just don’t swallow a stone, or you’ll grow a cherry tree in your tummy.
These date and almond energy balls are hugely popular in our house and have even been named ‘coconut balls’ to make them more palatable for the children! They think they’re having a sweet treat but I’ve actually sneaked in a load of really wholesome ingredients that they don’t even know are doing them good! I do this quite a lot with the kids. If they had any idea what I put in most of their meals they’d probably never eat them, but it’s all about the sneaking and the subterfuge.
These energy balls are just delicious, very filling and packed with protein and good fats for those growing bodies and brains. Be warned though, more than 2 or 3 at a time could cause a small case of the trouser trumpets.
10 pitted medjool dates (or if using dried dates, soak them beforehand)
100g seeds and nuts of your choice – sunflower/pumpkin seeds, cashews, walnuts, pecans and almonds all work well
35g dessicated coconut, plus extra for dusting...
British asparagus season is upon us which can only mean one thing: summer is around the corner! This delicious seasonal vegetable really is best served as the star of the show – perfect steamed with melted butter and eaten with your fingers, or griddled for that delicious summery chargrilled flavour. It is also great dipped in a soft boiled egg, or drizzled in a little balsamic vinegar with parmesan shavings.
You may not know that asparagus is a fantastic source of inulin which acts as a ‘pre-biotic’ in the gut, helping good bacteria to populate and keep our digestive systems working well. It is also a good source of vitamin C, beta-carotene, zinc and selenium which makes asparagus a wonderful anti-inflammatory and anti-oxidant food. Asparagus is also very high in vitamin K and folic acid.
But don’t forget, it can make your wee a little odorous – this is completely normal and nothing to worry about!
photo credit: woodleywonderworks...
I wish I was an accomplished enough chef to dream up baked treats such as these, but I’m more of savoury specialist, so I scour the internet searching for gluten free delights so that I can bring them to you! These cookies are from one of my favourite wholefood websites, Petite Kitchen. I aspire for my family to eat like this all the time, and we are transitioning to a completely gluten and sugar free household, so these are the perfect tasty morsels to get the kids on board.
These gluten, dairy, sugar and egg free cookies (yes, you CAN achieve deliciousness without these ingredients!) are packed full of protein and essential fats so you don’t need to eat many to feel full, and they are a perfect lunchbox accompaniment.
1 cup ground almonds
4 tbsp organic cashew butter (you can use any type of nut butter)
1/2 cup shredded/dessicated coconut
4 tbsp honey
zest of 2 lemons
juice of half a lemon
1/2 tsp bicarbonate of soda
about 1/2 cup...
Whilst I am enjoying my new work challenge as a lecturer and clinic supervisor at the College of Naturopathic Medicine, I may have a come across a little too keen to impress the boss. I made the rookie error of happily volunteering to take 167 exam papers home to mark. Don’t get me wrong, that’s a nice little bit of remuneration, but boy is it monotonous. I’ve taken to timing myself. My personal record is 9 minutes 42 seconds, but that poor student had left so many blank spaces, I’m not actually sure they turned up on the day. And then there’s the super-students who have clearly revised so hard, they want to make sure they fill every line, even if the information they are providing is a little superfluous. Sadly, there are no extra marks for extra knowledge. Just answer the question.
ANYWAY! (can you see how I’m procrastinating?)
I needed a break from the marking, and something delicious and energy-boosting to get me through the rest of the pile...
I am currently a little bit obsessed with the incredible and inspirational Kris Carr and her Crazy Sexy movement. I am devouring her lifestyle book Crazy Sexy Diet and and the accompanying cookbook Crazy Sexy Kitchen at every opportunity and trying her sensational plant-empowered recipes and enjoying the side effects of a much greener diet – I am sleeping better, have more energy, clearer skin and may even have lost a couple of pounds! Veggies Rock!
So my latest discovery from her cookbook had my tastebuds in a tailspin this afternoon and turned a simple salad into a flavour sensation. I followed the recipe in her book and used the dressing on a salad of shredded kale (run the kale leaves through the slicer attachment of your food processor), celery and carrot, but I think it would go on almost any salad. I have converted the measurements from American cups. I urge you to give this dressing a try – you may never go back to bog-standard olive oil and vinegar!
Happy Valentine’s Day everyone! Actually, I’m not a massive fan of Valentine’s Day. I spent the best part of my twenties cursing all the couples as I drifted in and out of unsuitable ‘relationships’ but mainly remained single (TMI?!) So I don’t really see the point of an over-commercialised ‘holiday’ designed to make single people feel inadequate and couples feel as though they have to gaze into each other’s eyes in a check-tableclothed Italian restaurant being overcharged for a plate of spaghetti carbonara.
Having said that, I still expect a card from the other half ;)
So my lovely husband and I tend to just make each other dinner at home and tonight it’s my turn for pudding. I have just whipped up these little chocolate mousses with a surprise healthy ingredient. They tasted pretty good when I licked the spoon so here’s hoping the afternoon in the fridge will make them super-yummy.
Simply whizz up 1 tablespoon of...
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