Tag Archives: dietitian

What I Ate Wednesday

A lot of my blends (blogger friends) have this thing where they post what they ate on Wednesday.

I think it’s genius. For one, we get to see what others eat (c’mon, I know we all secretly want to know this). And secondly, we get inspiration from others. Let’s be honest there is nothing new under the sun, and all of us lose a little inspiration or creativity sometimes. “What I Ate Wednesday” is here to help us all.

So here’s what I had.

Breakfast:

1/3 cup of rolled oats cooked with 1/2 cup of almond milk, 1/2 cup of water and 1/2 a pear. Topped with chia seeds, almonds, and walnuts with a dash of agave syrup. My favourite kind of breakfast for a cold rainy day.

Snack:

1 small banana cut into wheels and topped with 1 tablespoon of peanut butter. Sorry I didn’t take a picture, I was in a hurry!

Lunch:

This is my new favourite. Two slices of the life changing loaf of bread topped with 1/4 of an avocado mashed, a handful of microherbs, 1 tsp of homemade almond dukkah and a drizzle of fresh lemon juice. I had a side of freshly chopped tomatoes and orange capsicum! So yum!

Snack:

As I said, it was a cold and rainy day. What is a girl to do in this kind of weather? Well, have chocolate of course! This was in the form of warm liquid chocolatey goodness! It is called my Hot Choconana, and is made from 1 teaspoon cacao powder, half a small banana, 1 cup of almond milk and a date! All you do is blend and then heat on the stove or with a coffee machine milk frother. Or, you can do both simulaneously if you have a thermomix (which is the coolest kitchen gadget you will ever use). Top with extra cacao powder and a few cacao nibs. Chocolate heaven!

Dinner:

This is such a quick meal to make if you had a long day and can’t be bothered to spend a lot of time cooking a healthy meal. It’s a Tomato, Kale, and Lentil Pasta topped with goats cheese fetta and fresh coriander. I made the sauce from organic canned tomatoes, freshly chopped onion and garlic, and lots of different spices (chilli, turmeric, coriander, sumac, paprika, cinnamon). Then added a whole bunch of washed purple kale and a tin of organic brown lentils. I then let it simmer for about 10-15 minutes while the pasta cooked (made from wholemeal spelt flour) and then combined with the pasta. Dinner time!!

Dessert:

Yep, I eat a lot. Dessert was a medjool date filled with a teaspoon of almond butter and a cup of rooibos tea. The perfect sweet end to a busy, cold and productive day.

Question:

What do you think of “What I Ate Wednesday” blog posts. Yay or Nay?

Link of the day:
Creamy Almond Milkshake
Creamy Almond Milkshake – perfect for breakfast, a snack, or dessert!

Food prep for the week!

I recently showed you (here) part of my food prep and organisation that I like to get done on the weekend so that I’m ready to go for the week. Part of that routine is to go to the fruit and veg markets to get all my supplies for the week at a reasonable price. I also like to prepare a few foods on the weekend to make the process of creating meals easier. Here are a few of my favourites!

Breakfast:
It’s a real treat to wake up in the morning without having to think what you’re going to make for breakfast. That’s why I like to make a big bowl of homemade granola to last us a week or two. I like to do gluten-free sprouted buckwheat or an oat-based granola mixed in with various goodies. Perfect with almond milk and fresh chopped banana. Watch this space – recipes to follow!

Dips/sauces/spreads:
I get so much use of out making these and they are so versatile! They’re perfect as a spread on a lunchtime sandwich, a dip with veggies or a few wholegrain crackers for a snack or to mix through quinoa or steamed veg for a main.
– Hummus
– Tahini Yoghurt
– Chargrilled capsicum relish
– Pesto

Here I made a baked sweet potato, radish and tahini yoghurt lentil salad topped with chargrilled capsicum relish. Lentil salad

Poached chicken:
It works really well to poach a few pieces of lean chicken breasts, shred them and flavour them with lemon juice, pepper and herbamare. This can be kept in the fridge for up to 2 days, or I like to freeze them in portions. When you make your salad for lunch in the morning you can take it out of the freezer, pop it on top of your salad and it will be thawed and ready to eat by lunch time!

Quinoa: This is my absolute favourite staple as mentioned before. It behaves like a grain (so you can substitute it for rice/couscous/pasta) but it is actually a seed and a complete protein source. This beauty is perfect tossed through salads or to bulk up soups and curries. I also like to make quinoa pilaf and use it as a foundation for my meals. Here I mixed quinoa with pesto and brocolinni. Quinoa salad and scallops

Frozen fruit:
I love to freeze ripe bananas and mangoes. Whenever I feel like a healthy frozen treat during the week I throw them into my thermomix to make 100% fruit ice cream! They’re also really handy for making smoothies. I love to freeze grapes for a cool summer snack.Frozen yoghurt blocks:
I take this as a perfect opportunity to use up the last bit of my yoghurt from the week before it goes off. I like to combine it with honey/agave/maple syrup and any kind of chopped fruit.

Snacks:
Trail mix – I like to combine raw almonds, walnuts, goji berries, pumpkin seeds, sunflower seeds and some chopped dried apple. You can leave this in a jar and grab as you go, or you can make them into little snack packs.

Super snack balls – these are one of my favourite snacks. So easy to make and very tasty!20130114-175701.jpg

Remember, 80% of your success is going to be nutrition – whether it is to tone up, bulk up, maintain or improve your general wellbeing. Exercise is vital, but eating the right foods is going to be the secret key to unlock the door to that level you’re aspiring to! And being organised forms part of the key.

Success motivation quote
Question: What kind of foods do you like to prepare to be organised for the week?