In my last post, I wrote about how after years of being sceptical about the gym environment, I now find myself shamelessly addicted and quite the convert. I admitted that my scepticism came from my preconceived ideas about gym-buff stereotypes and not liking some of the trends that sweep through the fitness industry.
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I never thought I’d become a gym junkie!
Keeping in theme with 2017 – the year of fun! Today I’m talking about recent obsession; the Les Mills classes at my local gym.
I never thought I had it in me to become a gym junkie (or whatever the correct title is for someone addicted to group atmospheres and endorphin rushes), yet here I am, quite the convert. I’ve always preferred outdoor sports; jogging, walking, hiking, swimming and team sports, such as netball and tennis. Sure I played badminton indoors in eighth grade, became quite a stickler for my fave pilates DVD, and wasn’t opposed to using the treadmill on rainy days, but that was the extent of my ‘indoor training’.
I had this stigma that gyms are for people that …
Sex-noise Salmon with Seductive Veggie (s)Mash
This meal is seriously worthy of it’s kinky title. The salmon alone will induce the foodgasm of a lifetime. No joke, you’ll be hard pressed to contain the urge to happy dance in your seat and grunt with delight as you savour each flavour-bomb mouthful. Then you discover the seductive bed of mixed vegetable mash. The playful side dish keeps drawing you back for more as you take time to appreciate the moorish creaminess, subtle spiciness, addictive sweetness and grounding saltiness. The crispy skin garnish takes the presentation and texture to another level – who doesn’t love a well-seasoned, absurdly crunchy and deliciously fatty salmon skin?
Continue reading Sex-noise Salmon with Seductive Veggie (s)Mash
A Random Game
Detoxinista.com. What a glorious resource. I gig the innovative recipes and conversational tone. My fave posts are Megan’s What-I-Ate-Wednesday musings, where she shares what she eats in a day with an explanation as to why. As a nutritionist (and curious human), the psychology and sociology of how and why we eat intrigues me.
2017 Is Going To Be The Freakin Bomb!
This year I want to have LOTS of fun. 2016 was far, far, FAR too serious for my liking. I felt like I was always studying and if I wasn’t studying, I was working and if wasn’t doing either of those things, it was because I was unwell (thanks to this dilemma) and I felt like absolute shit.
Spongy Carrot Cakes to Impress
I’m stoked to share these cakes with you. A lot of my recipes are “nice” and I really like them, but they aren’t all cookbook worthy. Some of my cakes lack the “perfect” consistency. I’m weird and enjoy denser consistencies because they’re richer. Some of my mains are just so super-simple they don’t really qualify as a recipe. Serving suggestion perhaps? My basics are just that; broths, fermented veg, yoghurt, nut butter etc. it’s virtually a universal method, I can’t take much credit for their invention, apart from perhaps a few unique flares here and there. If I was on the 2017 season of MKR, Amy and Tyson would be dropping “average-bombs” all over the place.
Cool Banana(s) Bread
I say cool bananas a lot! “Rach, I’ve washed your favourite pair of shorts” … “Cool bananas, thanks Mamma bear!”. (Text message from friend) “I’m going to the Wednesday night CX class at the gym … see you there?” … “Cool bananas, see you then”. (On best friend’s Facebook Timeline) “Happy Birthday you Cool Banana“.
Lot’s of events in life deserve the approving phrase; Cool Bananas … and this scrummy baking creation is no exception.
Bang-For-Your-Buck Raw Vegan Protein “Peanut Butter” Brownies (nut-free)
Damn that title is long. But I couldn’t just say “boring old brownies”. No point of difference there. I couldn’t simply label them “raw vegan chocolate brownies” – the internet has enough of those making the rounds at the minute. I needed to add in the (nut-free) specification, because although these treats smell like they have peanut butter in them (thanks to to addition of inca inchi seeds), I assure you they don’t – hence air quoted “peanut butter”. I like the bang-for-your-buck prefix because it’s playful and sums the recipe up dandily.
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Inca What?
My new favourite food is the inca inchi seed. I am so glad that Cyndi O’Meara from Changing Habits has gone to the effort of making this delicious nutritional powerhouse available to the everyday Australian.
I don’t loosely use the term “superfood” because frankly, most real foods are “super” in their own right. However, this seed is pretty damn special, whether we dub it with the “super” label or not.