I’m always harping on about “Eat More Veggies”, because they are good for you.
Right now, eat more veggies might be a bit more challenging than usual, thanks to limited shopping opportunities and people not exactly buying what they need… (Are people hoarding fresh produce? You might actually still be ok on this one.) The whole “going outside” thing isn’t as much fun as it used to be either.
If you’re in Brisbane, I’ve got a solution for you. A good friend of mine is pivoting his business. Hay Gurl cafe is moving from storefront vegan/plant-based cafe to plant-based meal prep and delivery service. No contact home delivery, delicious (seriouslydelicious) food made from so many plants, that you don’t have to cook yourself. Heat and eat is a great option when everything else is not so great. (By the way, I get nothing for posting this. I just love the food and want to support local businesses.)
They make a Breakfast Toastie that I would literally break-and-enter for. Check out their stuff:
It was 12 degrees this morning as I headed in to see my first client. Twelve degrees on the scooter! That’s fresh, baby! (That’s also just over 50 degrees Fahrenheit, and the sun was shining. I am definitely spoiled.)
I made sure I had a warm breakfast to get me through the morning though. I love this as a winter breakfast option, especially since it’s an easy, make-ahead-and-assemble-as-needed breakfast AND full of vegetables, my favorite thing. By pre-roasting your veggies, you can just scoop what you want into a bowl, throw it into the microwave, cook up an egg or two, and you’re good to go!
Warm Winter Breakfast Bowl
This will make several breakfasts’ worth, perfect for a fast weekday breakfast with loads of veggies. And you can’t go wrong with the goodness of a runny egg yolk.
1 medium butternut squash
2-3 red capsicum (bell pepper)
1-2 cups cherry tomatoes
1 tablespoon extra virgin olive oil
½ teaspoon salt
1 clove garlic, minced
4-6 cups loosely packed fresh spinach
1 block (appx 400g) Danish feta cheese
Eggs (as many as you like)
Fresh black pepper to taste
Preheat oven to 400°F / 200°C. Chop butternut squash and capsicum/pepper into two cm/one inch pieces, and halve the cherry tomatoes. Combine these in a large bowl with olive oil, salt, and garlic. Mix well. Add vegetable mixture to roasting pan, and roast 25-30 minutes, until vegetables are soft and have delicious brown spots. While vegetables are roasting, heat spinach in a frying pan with a sprinkle of water until just wilted.
Mix the roasted vegetables and spinach together gently. If you’re making ahead, all veggies can be stored in the refrigerator for several days (if they last that long!).
When you’re ready to eat, scoop 1-2 cups of the veggie mix into a bowl and reheat if needed. Fry an egg or two (or whatever your protein needs require). Flake off approximately ¼ cup of feta onto the veggies, and slide eggs on top. Finish with a grind or two of black pepper, and enjoy!
This is the sort of recipe that ticks all the boxes: Healthy, Easy, and Delicious. This is what HealthFit Coaching’s Healthy Eating Support is all about! Check it out at this link.
Ok, for anyone who’s lived anywhere colder than the subtropics, it’s not really that bad. Brisbane mornings aren’t below freezing even before the sun comes up, and darn if we don’t have the most beautiful winter days anyone could ask for. It’s why I live here. Brisbane houses though, aren’t often built for the cold… What a great excuse to crank up the oven!
Enter this quick and easy side dish, helping you eat more veggies and perfect to have along side a Sunday roast or BBQ. If you want a quick and easy weeknight dinner, pre-roast a whole pan of these beauties, keep in the fridge, and reheat with 1-2 cups of white beans, drizzle with some olive oil, and done!
Oven Roasted Cherry Tomatoes and Green Beans
4 cups fresh green beans, ends trimmed and chopped into bite-sized lengths (appx 500g)
Preheat oven to 400°F / 200°C. In a large bowl, combine greens beans, 2½ cups of the cherry tomatoes, olive oil, salt, and garlic. Mix well. Add green beans and tomato mixture to roasting pan, and roast 20-25 minutes, until vegetables are shriveled and have brown spots.
Transfer to heat-proof serving bowl and stir through remaining cherry tomatoes, basil, and lemon zest, and pepper. Enjoy!
This is the sort of recipe that ticks all the boxes: Healthy, Easy, and Delicious. This is what HealthFit Coaching’s Healthy Eating Support is all about! Check it out at this link.
It seems like there’s always a diet going around that promotes itself as the best way to lose weight, or to detox for health and more energy, or… something.
Actually, at any given time, there are always several diets claiming to be THE right way to eat. Diet plans like keto, paleo, the alkaline diet, or Whole30 are way more varied than the old school grapefruit-type diets. They are usually based around a single simple guideline, with expected results including anything from fat loss and revved metabolism to decreased inflammation, improved gut health, and overall better health.
Many of these diets can provide health benefits or support weight loss, and providing a single guideline to follow often makes it easier to stick with the plan. But the simplicity can also create complications. Dietary limitations can inadvertently decrease the intake of some essential nutrients, or allow excessive intake of others. Depending on your body’s specific needs, these diets can actually backfire – even if you see short term results.
Taking a smart approach to a new diet includes figuring out whether it’s a fad or there are established, science-based benefits. If the diet falls into the second category, you also need to figure out whether the diet will be good for you.
Is It A Fad Diet or a Fact?
There are fad diets, and fad diets – some are worse for your health than others. You can generally tell if a new diet is going to be an unhealthy fad if:
It promises dramatic, fast, extraordinary results.
My momma always told me: If it sounds too good to be true, it probably is. The truth is, if there an easy, healthy, surefire way of eating that was sustainable over the long term, no one would need a diet for weight loss or any other health reasons. While it’s tempting to think of quickly reaching your goal weight with either little effort or lots,
It centers on, or cuts out, a single type of food.
Whether suggesting you always eat it or never eat it, any diet that is wholly focused on a single type of food can lead to health problems. This single focus may mean missing out on essential nutrients, or especially if maintained over time:
Low carb diets (Atkins, Keto) focus on higher protein and fat intakes. High levels of some dietary fats are associated with higher levels of heart disease, and high protein diets can be harmful to people with kidney disease, diabetes, and other health conditions (though it’s important to note that for most health people, a high protein diet isn’t harmful).
Cutting out entire food groups can lead to the same problems: missing out on key nutrients. For example, many vegetarians become anemic because they do not eat red meat, one of the highest sources of dietary iron.
It lacks high-quality scientific evidence. Ok, most people aren’t going to go and read the original research – and that’s assuming there is some! Many diets have little or no scientific backing. It’s also not uncommon to find that the existing studies present only weak proof, or have been funded by the companies whose products are being researched. Human nature makes it hard to be impartial in these cases!
Most people will not have access to the majority of research, or may not want to wade through the scientific jargon and statistics. You’re best bet to get simple, straight answers about whether a diet has scientifically been proven effective will be to speak to a registered dietitian.
Dieting For Your Body
The other benefit of discussing a new diet with a registered dietitian is that they can help determine if a given diet will meet your specific needs. This is especially important in certain circumstances:
If you have an ongoing or chronic health condition. Some foods or food types may worsen health conditions. It can also be a good idea to check with your doctor if you are at high risk for a health condition or have a family history.
If you have specific physical needs. The most common example: People who exercise a lot or at high intensities have different dietary needs than those who exercise moderately or not at all. Additionally, some medical conditions require closely controlled diets in order to maintain normal physical function.
If you want to make a significant change to your eating habits. People aren’t always aware of nutrient deficiencies or potential risks caused by a high nutrient intake. Jumping into big dietary changes may inadvertently increase health risks, even if you’re trying to do the right thing by your body. So do the right thing by your body and chat to your doctor before making big changes.
The Real Winner
In the end, the best diet comes down to the diet that works for you.
That means one that helps you feel and look the way you really want to, and that your body thrives on. Many of the most popular diets may not be harmful over a short period of time, but the existing research has generally shown that they aren’t much more effective than a general plan of healthy eating and most people end up regaining the weight they lost once back into their regular eating patterns.
Given all this, it seems like the real winner might be making fresh choices. Eat lots of fruit and vegetables. Eat lean proteins (poultry, fish, lean red meat, eggs, and dairy). Eat your healthy fats in small doses (nuts and seeds, avocado, olive and flax oils, just to name a few). Eat less than you think you might need. And enjoy it!
It’s so good, and as a two-for-one recipe for lunch, dinner, or even breakfast, it’s really versatile. You can make this into a cold salad (perfect summer recipe) or a hot soup (perfect winter recipe). It’s also easy and fast. I go overboard on veggies, which means more prep time, and I can still have it ready in about 10 minutes.
Soba noodles definitely do not fit into a wholly low-carb diet, but carbs are not the enemy. If you prefer to keep your diet low-carb, substitute zucchini noodles (or “zoodles”) for the original soba noodles. To make gluten-free, also substitute tamari for the soy sauce.
Soba Noodle Salad/Soup – Per serving
90g/3 oz soba noodles
1/3 – 1/2 cup each of at least four of the following:
Thinly sliced red or yellow capsicum or bell pepper
Thinly sliced cucumber
Snow peas, sliced diagonally
Thinly sliced red or green cabbage
One small chicken breast, thinly sliced
Dressing – Makes enough for four servings
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
Juice of 1/2 a small orange
Zest and juice of one lime
1/2 teaspoon sugar
1 clove garlic, minced
1 coin-sized round of ginger
1 tablespoon sesame oil
2-3 cups chicken stock
Make dressing by combining all ingredients and mixing well.
Tip: To easily mix salad dressings really well, keep an old glass jam jar with a tight fitting lid. Place all dressing ingredients in the jar, tightly close the lid, and shake well.
Chop desired vegetables and chicken, and then cook noodles according to package directions. Combine all ingredients in a large bowl with 1/4 of the dressing, and combine well. For soup, add desired amount of warm chicken stock.
Watch it disappear!
For low-carb, substitute zucchini noodles.
For gluten free, substitute rice or zucchini noodles and tamari.
We all know that eating nutritious food helps keep you healthy. Now a research study in California is aiming to demonstrate just how much your diet can actually impact you.
Over the next three years, researchers from the University of California San Francisco and Stanford will evaluate how a healthy, nutritious diet and nutrition education will impact the treatment, prognosis (or likely course or outcome of a condition), and overall cost of medical care for people with chronic disease. This study will build on the results of earlier smaller and less rigorous studies that have had positive results, including substantial decreases in the cost of medical care.
The food-as-medicine concept is being increasingly accepted and promoted by doctors and other facets of the western medical system. This approach has long been advocated by natural and allied healthcare providers, but in the past there has been little research and scientific evidence to back up recommendations for diet as an adjunct or supportive element of medical care.
The evidence is growing now though, and quickly – at least relatively quickly, as high quality research takes a long time. I’m excited that there is more of this research occurring, and that more attention is being paid to it. The New York Times piece tells the story much better than I do, so head over and read for yourself: Cod and ‘Immune Broth’: California Tests Food as Medicine.
Whether you need something for to take the edge off a cold spell, or are looking for a quick, easy, healthy dinner, this soup will do the trick! You might be surprised at how healthy and delicious this is, given the simple ingredient list and easy instructions (they might look long but they’re straightforward). And don’t forget to check out the recipe notes at the end of the page – you’ll find some helpful tips for turning this into a five-star dinner that will quickly slide into your standard list of healthy meals.
Red Lentil and Spinach Soup with Lemon Paprika Chicken
Adapted from Donna Hay’s 10 Minute Meals
For the soup:
1 medium onion, diced
1 clove garlic, minced or put through a garlic press
Zest of one lemon (see note)
1 tsp ground cumin
1 cup red lentils, washed and picked through (see note)
4 cups/1 litre chicken stock
2 cups packed fresh spinach (see note)
Juice of one lemon (approximately 2 tablespoons), or to taste
For the chicken:
1 chicken breast
Zest of half a lemon
1/2 tsp smoked paprika
Small pinch of chili powder
1 tsp olive oil or coconut oil (see note)
1/4 cup chicken stock
Prepare the chicken: Turn the breast on it’s side and cut down the length to get 2-3 pieces of about equal thickness. Combine lemon zest (half of a lemon), smoked paprika, chili powder, oil, and stock in a medium bowl and mix well. Add chicken pieces and coat thoroughly. Set aside.
Start the soup: Spray a medium pot with oil and add the onion, garlic, lemon zest (whole lemon), and cumin. Cook over medium heat, stirring occasionally, until onion is soft and translucent. Add lentils and stock. Bring to a boil, then turn heat down and simmer 10-12 minutes or until lentils are soft.
Cook the chicken: While soup is simmering, spray a non-stick pan with oil and put on high heat. After 15-20 seconds, place the chicken strips into the pan, leaving a little space between each, and turn down heat to medium. Cook for 4-5 minutes on each side, or until the meat is no longer pink and the juices run clear. Remove from heat and let rest while you finish the soup.
Finish it off: When lentils are soft, stir through spinach, allowing it to wilt and mix through evenly. Stir through lemon juice. Slice the chicken into strips. Ladle soup into bowls, top with chicken, and enjoy!
Lemon zest is a great way to add flavor without additional calories. The easiest way to zest a lemon is with a microplane, but you can also use the smallest setting on a box grater.
Dry lentils, beans, and other pulses can sometimes hide small rocks that stems from the processing. This is normal, but you still want to pour everything onto a plate and check it over to make sure you’re only eating what you want to.
If you don’t have fresh packed spinach on hand, try whole leaf frozen spinach.
Olive oil has a relatively low smoke point, which means that over anything but high heat, the oil can break down and lose it’s health benefits. Coconut oil has a much higher smoke point, has positive health benefits, and won’t impart a coconut flavor to your food.
Ever thought you’d hear someone tell you that you could lose weight and get healthy by eating a huge plate of food at every meal?
We are hard wired for survival, and to our brains, that means food. Though it’s a small percentage of your body weight, your brain uses approximately 20% of your daily energy! And in order to keep itself and the rest of you going, it drives you towards food. Lots of food, if possible. While that’s great for survival when food is scarce, we live where it generally isn’t scarce. Good for us, but your subconscious brain is not good at recognizing this. So the drive to eat will continue, which means even when you’re working hard to lose weight or body fat, you can still be outsmarted.
The good news is that we can turn the tables, and use this survival drive in our favor. I’ve long been a supporter of “eat more good stuff” rather than the “eat less of the bad stuff/everything” approach that is the hallmark of most diets.
Your eating experience is about far more than putting food in your mouth. In fact, scientists are still unclear about exactly what factors cause us to feel full, though the best theories propose a combination of visual and scent cues, the amount you chew your food, and the overall time you take to eat a meal. Vision is super important in this. Part of our drive for food means that we’ll subconsciously gravitate towards food as long as it’s available. This means a full plate. Probably second servings, even if that means just picking at leftover bits. Your subconscious wants it all!
Satisfy that drive for more by giving yourself more of the good – or good for you – stuff. This will not be the first time you’ve been introduced to the concept of Eat More Vegetables, but that concept has stuck around because it works. Find vegetable or fresh fruit dishes that you enjoy and load up on them, or learn to pad the steak and potato dinner with half a plate of broccoli and green beans. This is what allows you to have a huge plate of food without the big calorie counts.If you’re working to lose weight, it’s a major factor in eating healthy meals without feeling deprived. It’s how you keep enjoying that delicious mashed potato without the guilt that comes from eating it out of the pot (I’m sure I’m not the only one who does that, right?!?!).
For a big meals thats filling, satisfying, and still healthy and supporting weight loss, fitness, or health goals, try these
BIG Salads: Lots of greens, with enough beans, hard cooked eggs, steamed and fresh veggies, and small pieces of chicken, steak, or pork. Aim for mostly leafy greens with each bite, but enough of the other stuff that you actually get some flavor with it! Bonus – no dressing needed.
Half a plate of veggies: Steamed is the most common “healthy” suggestion, and it’s a good one. But I’m especially taken with roasted everything: Broccoli, cauliflower, Brussels sprouts, zucchini, peppers, pumpkin – anything you might steam will go well in the oven. Your taste buds wont know what hit them.
Extra steamed veggies tossed with some stock and a pinch of fresh pepper.
Homemade coleslaw with a vingear dressing for crunch and a bit of bite.
And anything else you can think of! This works best when your loading up on what you enjoy. Have a favorite veggie style? Please, share in the comments!
Many people stay away from traditional folded omelets because flipping them can be a delicate operation at best, and a total disaster at worst. To take the “pain” out of this pain-in-the-butt, this recipe gives you an open-style omelet that requires no flipping at all! Once done, all you have to do is slide it onto your plate and enjoy!
Veggie and Cheddar Open Omelet
1/2 C mushroom slices
1/2 C zucchini slices
1 clove or 1/2 tsp minced garlic
1/4 C loosely packed grated cheddar
Salt and pepper
Fresh parsley – optional
Spray small non-stick pan with spray oil and heat over medium heat. Cook mushrooms, zucchini, and garlic, stirring frequently, until soft. Meanwhile, beat eggs in a small bowl, with a pinch of salt and pepper. Re-spray pan and veggies with oil, give a quick stir, and pour in eggs. Sprinkle cheese evenly over the eggs. Turn heat down to medium-low or low, and put the lid of a large pot over the pan (see note). Let cook for 5-7 minutes or until eggs are set. Use a spatula to lift and slide omelet out of the pan and onto plate. Sprinkle with fresh parsley, if using, and an extra crack of black pepper.
NOTE: Using a pot lid or something similar to cover the pan helps the eggs cook evenly as they will be heated from the top and the bottom. The lid to a large stock pan will work well for this, or if unavailable, a cookie sheet also works in a pinch.
An easy, satisfying salad that’s packed with flavor and won’t leave you feeling hungry again in an hour, this salad is a great opportunity to maximize your veggie intake. It’s equally good as a one-off dinner or lunch, or you can prep a big batch and assemble when you need a quick meal. Best of all, this is easy to individualize – if you don’t like something, leave it out!
Greek Beef Salad
400g / 1 lb Ground beef
1 Tbs Fresh oregano, or 1 tsp dried oregano
1 large clove of garlic
1 small zucchini, grated
1 small onion, diced
4 cups of lettuce (torn) or fresh spinach
½ – 1 cup halved cherry tomatoes
½ – 1 cup diced red capsicum or red bell pepper
½ – 1 cup chopped cucumber
¼ – ½ cup finely diced red onion
¼ – ½ cup chopped Kalamata olives
¼ – ½ crumbled feta cheese
¼ – ½ Tzatziki
½ large cucumber, finely chopped or grated
1 cup plain yogurt, regular or greek style
2 gloves garlic, minced
2 Tbs dill or mint – optional
Using a medium to large pan over medium heat, cook the beef, garlic, zucchini, and onion until the meat is browned and the vegetables are soft. Mix in the oregano.
Split the remaining salad ingredients between two bowls, using as much as you like of each one. Health tip: The feta will be the most calorie-dense, and has a big flavor, so start small with it. Both the feta and the olives are high in salt and can be omitted if you are limiting your sodium intake.
Spoon half the beef into each bowl, and top with tzatziki for a healthy salad dressing. Yum!