I find sticking to a healthy lifestyle a daily battle. I have never managed to get to a point where I have felt 100% well and refreshed. I suffer from digestive problems and fatigue that never go away, just vary in intensity. This makes it really demoralising when healthy living doesn’t cure my problems and I often fall of the wagon and fuel my body with lucozade and sugary snacks. I’ve even gone as low as eating bread when I am intolerant to gluten and yeast!
This is not a rant post (well maybe a little), it is more of a post to stress the importance of keeping on keeping on because even if I never feel completely well ever again, all the sugar is destroying what health I have left. Healthy foods are what my body needs, not quick fixes that perk me up for 20 minutes.
So after a sugar packed day, and feeling pretty guilty about it, I made myself a healthy snack of a smallish avocado halved with a squeeze of lemon on top, and a green tea with a squeeze of lemon and a teaspoon of coconut oil mixed in.
I’m going to try and get up early enough to have oats for breakfast, no matter how tempting the extra time in bed is!
What healthy snacks do you enjoy? How do you keep on motivated to be healthy?
Mac n cheese sounds impossible to make gluten free and dairy free so I have never tried it, but when I saw this recipe using butternut squash instead of cheese sauce, I had to give it a go.
My brother and his wife got me the book Cook Yourself Sexy for my birthday. It is full of healthy recipes that actually look tasty and this is the second one I have tried, the first being Miso Glazed Cod with Braised Bok Choy. That was delicious too.
My little helper turned out to be more of a hinderance in the end but she looked fricking cute doing it!
And on to the dish itself. The butternut squash turned into a smooth and sweet sauce that went well with the pasta and tasted yummy cold too. I left off the crumb because I had no breadcrumbs in, and added sweetcorn to the pasta (Heinz gluten free macaroni) to bring some crunch instead. There wasn’t a great deal of cheese going on so I personally wouldn’t call it a mac n cheese but it was really tasty none the less. The recipe called for gruyere but I used lactose free cheese. I’m sure it would work well with a vegan cheese or nutritional yeast instead as the squash is the main flavour anyway. Oh, and I subbed the milk for soya milk.
Tonights dinner was simple yet delicious. This is the first time in a couple of years that I have had goats cheese but I bought some as an experiment to see how my tummy would take it. The lactose free stuff is pretty rough on my tummy but I am with small amounts. I love goats cheese and have really missed it!
Aubergine (eggplant) is another favourite that I have never tried cutting out but I don’t have it a lot because my boyfriend hates it and I struggle to use a whole one without wasting any. Tonight I griddled the whole thing in slices and saved the leftovers to have for dinner tomorrow with some gluten free pasta or something.
1 Aubergine (Eggplant)
2 tbsp Olive Oil
1 tsp Sage or other dried green herb
Soft Goats Cheese or vegan alternative
Slice the aubergine into about 8 slices, 1/2 cm thick. Mix dried herbs with oil and brush onto both sides of each aubergine slice. Cook on a griddle pan until soft and transparent with tasty grill marks.
Top with chunks of cheese and a sprinkling of fresh chopped chives. Eat as flat slices or roll up and cut into chunks for more of an appetizer style dish.
I struggle with motivation to get up and exercise, aswell as to get up and prepare food. When I do get in the kitchen I tend to make more than one thing to save time. A favourite is a pasta bake made with brown rice pasta, bulked out with veggies that need using up. I like to add red onion and carrots usually but there is sometimes a stray pepper or some greens. I normally buy a jar of sauce but make sure it has no dairy. Mediteranian is usually a good bet, plus come with chunks of aubergine and courgette.
Breakfast is important although an extra 30 minutes in bed is way more tempting. Usually suspects are a healthy smoothie or some gluten free oats. In both pictures I added coconut oil. It tasted better in the porridge than it did in the green smoothie. The porridge also contains unsweetened almond milk and chia seeds. The smoothie is banana, spinach, coconut water, coconut oil and a dash of maca.
I have also been enjoying my banana bread I made from the Cake Angels book which I posted here a little while back. I love the pecans in this. Baking them in the batter just does something amazing to them.
Here is a snack I have been enjoying too. These are organic purple carrots sliced thin on my mandolin. Yum!
I would also like to share a new member of our family with you. Her name is Lola and she is the best 🙂
I have had the Cake Angels book since christmas and have tried a few recipes from it. All have been good except the frosting recipe that involves heating milk with flour. Ugh. My favourite is the Banana Bread with Pecans and Golden Syrup. This time I used honey instead of golden syrup and half and half sugar instead of normal sugar (half sugar, half stevia). It is really delicious and lasts a few days in a tupperware box. It’s the perfect snack or lunch box addition.
You can find more information here http://www.cakeangels.co.uk
I recommend getting the book if you are gluten free, dairy free but the recipes use eggs so are not vegan.
Chinese food is one of my favourite comfort foods. The sauces are sticky and sweet, the rice is rich and oily, what’s not to like? Well it’s not exactly healthy is it. Not the way the local takeaway makes it anyway.
I love egg fried rice. As I’ve said before, I’m not vegan but I don’t have eggs very often so when I came to experiment with fried rice there were no eggs in the house. But silken tofu makes an excellent vegan substitute.
Here’s how I did it:
1 mug Cooked Brown Rice
1 tbsp Sesame Oil
1 tbsp Tamari (GF)
2-3 large Bok Choy leaves with stalks
1 Corn on the cob or 1/3 cup niblets
1-2 cloves Garlic, Crushed
Large handful Cashews
1/4 block Silken Tofu
Heat oil and add garlic and bok choy stalks, sliced up. Slice the corn from the cob and add. Stir fry for a couple of minutes. Add the rice (cooled), sliced leaves and cashews. Push everything to one side and put tofu in the gap, crumbled. Sprinkle tamari and cayenne over tofu and mash up. When it is a uniform colour, mix in with everything else. Heat through for a minute or so. Serve sprinkled sesame seeds.
This lasted a couple of days in the fridge and was nice cold but nicer freshly cooked. Try mixing it up with different veggies etc.