Food for thought…

 

I am not a nutritionist, but like researching new diets and understanding how people eat. The problem is that we, as a modern community, like fatty food and sugar. But, our bodies do not. With copious amounts of healthy food (veggies/fruit) and exercise, it is fabulous to feel invigorated and happy.

However, it is very difficult to do this isn’t it? The answer is to almost cut out sugar and bad carbs such as white bread, red meat, chocolate (although partial to some dark chocolate) for most of the time.

What seems to work is to eat when hungry.  Devour lots of fresh vegetables, pulses, fish and chicken and the odd fillet steak and pint of beer for a treat.  Stop eating when nearly full and only eat when hungry.  Tricky with a family, but focus on the outcome and try the best you can.

Some people think eating a healthy diet is synonymous with being boring.  This is ostensibly a blocking method and not facing reality.  The food you eat does not have to be tasteless, in fact, far from it.  What can be tasteless is the same tedious meat and chips dinner, week after week.  Look on YouTube for inspiration and cook away.

This week’s lunches are pasta with chicken, vegetables or a boiled egg.  All packed up again.  This really stops the hunger and helps with the afternoon munches.  My other piece of wisdom is this.  Don’t follow recipes just go with the flow.  Do some research for creativity and vision, then go for it!

Chicken/Egg Pasta Lunch

Pasta, olive oil, ground pepper, herbs, lemon juice with veggies (onions, broccoli, mushrooms, spinach, pepper)

 

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The Veggie Experiment

Food is a passion and I enjoy cooking.  In fact, I cannot grasp the latest concept of “cooking from scratch” because, to me, there is no other way.  You are either cooking or not.  Warming up does not count.

There are minimalists who are on a vegetarian or plant based diet.  This is not for me.  However, I have become interested in the subject and explored the possibilities of eating meat free meals.  Weight is a battle for a lot of people and it is best to eat less bread, pasta, red meat and the worst culprit, sugar.  But most people don’t want to cut them out completely do they?

Eating an abundance of vegetables, lentils, chickpeas, couscous may be the answer, but it is harder to make them interesting.  Because of this, I came up with the idea of preparing packed up food for lunches for the following three reasons.

  • Health
  • Variety
  • Fulfilment (Cooking process and satiety)

Is is not about eating copious amounts of processed food and then regretting it and feeling like a blob or starving yourself.  It is about eating well.  Aim to have tasty recipes and enticing food by spending time on the food creation.  Buy locally sourced cabbage, sprouts, spinach, tomatoes, onions, apples and so on.  They will be far fresher, tastier and maybe cheaper.

Being a minimalist is not about owning less, it is about owning what you need to enjoy life.  I cannot claim to only own a few things, but I am on the journey.  What is fascinating, is the whole ideology of enjoying experiences and so have spent a few weekends exploring and experimenting with food prep for work lunches.

Here are some of the ones that I have enjoyed.  A few ingredients, prepared simply so that I can eat mindfully and feel satisfied.

Lentil Salad

Lentils, onion, pepper, lemon juice, olive oil, carrots, orange oil (by scrapping orange with fork), orange segments and mix.
Chickpea Winter Stew

Chickpeas, onion, passata, broccoli, spinach, mushrooms, pine nuts, herbs, ground pepper.  Serve with couscous.

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Bean Salad

Kidney and mixed beans, passata, spinach, herbs, chilli, red pepper.  Serve with rice.

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They were packed up and frozen for the week’s lunches and enjoyed by all!

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