Its a tad off the topic of ‘whole-food’ but it has some beautiful principles around whole-living, which i believe, in turn, promotes more mindfull consumption of not only food but our need for posessions. So will your next slice of cake, square of chocolate, glass of wine, new shoes etc make you FEEL happier? I don’t believe we can ‘purchase’ happiness with a swipe of a plastic card as feelings are our own, thus essentially cost nothing more than perhaps a shift of perception….
I’m back! Back to work, back in Sydney and back to sharing whole-foodie love!
Upon arriving back to Sydney it was late last Friday evening and the first thing I did after I lugged my suitcase up the stairs was check out what I had in my fridge…Result: not much. That’s because before I left, I packed up all the food that wasn’t going to make the distance (i.e. expiry date of less than my time away) and gave it to my beautiful friend B, who kindly gave me a lift to the airport. The loot actually wasn’t much more than a few organic eggs and some assorted greens such as kale – perhaps not my friend’s fav foods, but I hate waste so she got it regardless! On reflection of this I was really impressed with how little I had left in my fridge to give, which cemented two key points about how I eat that I want to share with you.
1. My food is Alive!
Most of my food has an expiry date that is less than 14 days. I couldn’t be happier. This means I eat predominately ‘fresh’ and ‘real’ foods that are living. I buy small amounts a few times a week to suit my needs. This let’s me have the freshest I can get and also gives me variety. I can’t express how important it is to have foods that are ‘living’. This means that have vital force, minimal processing (often no more than just bring harvested) and hopefully short mileage-If we buy seasonal for where we live this is much easier to achieve.
2. Eat what you already have.
By this I mean, let what you already have in your fridge dictate what you’ll eat. What I mean by this is you don’t need to go and purchase an extra herb or vegetable if what you already have will do the job. That salad or stir-fry won’t be less delicious if you have carrots instead of capsicum, parsley instead of basil etc. Try and be mindful of wastage and what you have. I don’t mean sacrifice having a planned meal for leftover soggy leaves – but before you go to purchase more, look at what you have and work with that. I find this usually happens to me on day 3-4 after my last shop. I have a bit of this and a bit of that from other meals that I had planned, I actually love this as it lets me be inventive and think outside my recipe box to see what I can come up with. Most often this happens because I have left work late, it’s raining or I have just come home from the gym and can’t be bothered stopping in at the shops. This meal can sometimes be my biggest ‘OMG, this is amazing, I’m so freaken impressed with myself’ moment. Or it can turn out to be less than impressive but still kinda O.K. meal (and that in itself is OK too) The thought that give me joy in doing this is that I have used as much of what I already have. Less waste = less excess = less demand on our environment and the opportunity to purchase better quality because we are spending less.
In saying that, there are a few staples that I can’t live without in my fridge. I can always make a nourishing and simple meal from these ingredients:
▪ Organic eggs
Can be turned into omelets, frittata’s with left over baked vegetables or oven baked in a tomato/meat sauce topped with grated cheese and any herbs you have. Hard boil a few eggs, serve with olives, a chuck of cheese, and cucumber or salad.
▪ Sweet potato
I often roast up a batch of sweet potato – cut into squares and keep it in the fridge. This is a great way to amp up a salad or add to scrambled eggs for extra flavor and depth.
Another thing that’s easy is chop it up and add one can of coconut milk, 2 tablespoons of curry paste, add any other vegetables, frozen peas, chickpeas etc – cook it up for a quick nourishing sweet potato curry that can also be taken to work for lunch the following day. I like to serve this over kale or mix it through just before serving.
Add this to a smoothie, sprinkle some toasted nuts, coconut shavings and berries on top for a easy dinner (who says you can’t have breakfast foods for dinner!) or add a tin of tuna through ½ a cup and its an instant filling dip, serve with cucumber/carrots/celery etc. NB I only buy full fat natural or Greek yoghurt.
Do I need to elaborate? (this stuff is delicious!)
The point to all this is; ‘you will survive a day without shopping’. You have enough and probably great food in your fridge to feed the family a nutritious meal. I know its tempting and easy to just order take-away but have you noticed it takes just as long and as much effort to do that anyway? And if you’re like me I always feel ill after any ‘quick’ meal options. It’s OK to have meal that doesn’t look like a traditional meal too. Food is whatever you make or want it to be. Aim for less wastage and more creativity.
Practice this non-planned or shopped for meal once a week and see what you come up with, I’d love to know what your ‘go-to’ quick, back up meals are!
PS. I’m having scrambled eggs with pesto for dinner tonight, what are you having?
Hi everyone. Happy New YEAR!!! And Happy Health for 2013
I had the most sedate and quiet new year of my life last night. I had a few party invites ranging from big blow-out party bash, local house party to a casual camping party. But it felt a bit more right to just hang at home with my family and considering I haven’t seen them much in 2012, it was kinda Awesome! So Mum, Dad, Nat (sister) and I had dinner, chatted, I watched the sun set for the final time in 2012 and set my intentions for the year to come.
The follow on from a quiet evening = clear mind and no fuzzy hangover! What a great way to begin the first day of the new year. I began my day with waking to see the first sun-rise for 2013, put my new trainers on and went for a walk in the bush. Magical!
After returning about an hour later I whipped up a quick and simple breakky for my family and thought that I really should share it with everyone! Its quick and simple super paleo friendly breakfast that can be eaten right away or easily stored and taken with you.
Chia pudding w natural yoghurt + berries
What you’ll need
- 2 tbs chia seeds
- 3 tbs (heaped) natural yoghurt – soy, cows, goat, sheep’s milk are all ok
- berries and coconut shavings.
- Mix chia seeds with 1/2 cup of water – let this stand for 5-10min
- When chia seeds have gone thick and slimy-like, mix in yoghurt
- Top with berries and coconut shavings…
There you have it – a 3 ingredient paleo friendly breakfast option.
You can get creative and mix in spices such as cinnamon or vanilla etc.
And I find this is great to put into Tupperware if you are eating after a training session or are simply not ready to eat first thing (which Im finding happens more and more when you switch from burning glucose to using fat as your primary energy source)
I also love this if I’ve had larger meals though out the day – i.e. a work lunch, and just want something simple and light in the evening.
The yoghurt makes this a very cooling meal, which is great for summer months and also if you tend to have a ‘hot’ constitution (Ayurvedic theory – more on this later).
So be gentle to your digestion on the first day of the new year, especially if you have been over indulging over the past few weeks!
New year, new health, new whole-food options. My (free) Freedom With Wholefoods; Healthy Eating Program will be released in the next few weeks. Its a 2 week guide to understanding your body and how you best operate on various foods. It will help you discover more about what foods your body responds to and the why and how behind it. It is so empowering and gives you more freedom in your food choices.
Lets start the year with a goal of wellness rather than diets, calories, carbs and counting.
Follow me on this blog and share with anyone you think might get some benefit out of this too!