It’s been a while since my last “a day on my plate” post and I figured, I’ve actually got time to do a blog post (this chicken is up-to-date with her uni assignments). Let’s take a peek at my veg-a-licious eats.
Tag Archives: anti-inflammatory
Fifty Shades of Vegan
Okay, so I’m actually only going to be talking about 3 or so shades of vegan today, but I wanted a captivating, snazzy title and “two-to-three shades of vegan” doesn’t sound anywhere near as thrilling.
Those of you that have been loyal readers since this blog’s very beginning – way back in late 2014, will know that I’ve had quite a rollercoaster ride with my health. I’m a firm believer that diet and lifestyle play a huge role in health outcomes and so this is always the area I come back to when thing’s aren’t right. I’m not against medications in all instances, but was on so many for so long, that if I can avoid them, I will – simply so that my liver and kidneys have less to deal with. I’ll also avoid surgery wherever possible, especially after the gallstone dilemma of 2016! Which brings me to today’s topic of discussion – where am I up to now?
A Day On My Plate: Easy Faves
The thing that helps keep me on track with eating nutrient-dense meals is having key ingredients on hand. When we a) love a recipe, b) have the ingredients available to us, and c) find said recipe easy to prepare, we can say winner, winner broccoli for dinner!
Here’s what I’m obsessed with lately …
Rice Pudding Brekkie
Cooked and cooled rice is a source of resistant starch. Resistant starch (as the name suggests) resists digestion in the small intestine, instead acting as more of a fibre. It’s an incredible fuel source for our gut bugs to keep them thriving and healthy (super important for digestion, amazing skin, immunity and mental health).
The coconut milk is a brill source of fatty acids for nourishment and energy and the warming spices help to balance blood glucose levels. Pair this with the fibre- rich dates and the zinc-loaded pumpkin seeds and you’ve got yourself a pretty snazzy make-ahead brekkie.
Stay Well This Winter (no supplements required!)
Most of us see a cold, flu or sniffle and an inevidable part of the Winter season. I used to think it was the cold weather that made us more susceptible. Not directly apparently. It actually has far more to do with how our lifestyles change in Winter. We spend more time inside, so we’re breathing in more recycled air, thats likely full of germs. The heating systems don’t do much to help and can dry out our mucous membranes (remember that mucous is one of our first lines of defence against pathogens).
We may become more sedentary, as we think it’s too dark, cold and miserable to get outside. This also means we’re getting less Vitamin D – a hormone that has immune-modulating effects. Then there’s the craving for comfort foods that might be a bit stodgier and less nutritious that our Summer and Spring cravings for smoothies and vibrant salads.
Continue reading Stay Well This Winter (no supplements required!)
‘Hug in a bowl’ Amazeballs Stew
This stew came about because I had way too many beef marrow bones in the freezer and needed to use them up.
In the nineteen months I spent on GAPS, I craved slow cooked meats, particularly the connective tissue from around animals bones. I kid you not, I happily ate little bowls of slimy, creamy connective tissue for dessert while my family ate chocolate cake around me. I thought that THEY were the ones missing out!
A Day On My Plate: My Latest Obsessions
Ages ago (and I mean ages), I wrote this post where I was all like “I’m going to do a regular-ish post series sharing what I eat from day to day, because I find what others eat fascinating and figured maybe you do too”. I got the idea from Megan and her “what I ate Wednesday” posts. Is it totally tragic that I enjoy perving on what she’s been eating of late? Don’t answer that.
Heart(y) Beetroot and Macadamia Salad
Beetroot would have to be the prettiest veggie right? Even if you aren’t rapt in the earthy taste, you’ve got to dig the pinky-purple vibes.
That’s why I love cooking with beets. They make meals damn attractive. I also love that thanks to their nitrate status, beets boost exercise performance, lower blood pressure and improve endothelial dysfunction (Lidder & Webb, 2012).
Black-belt Bowl
Holy Moly this meal is a winner! Black bean noodles are a brill pasta or noodle replacement and taste so authentic. I love how rich in protein and fibre they are, plus the antioxidant content helps combat the oxidative stress of everyday wear and tear. Paired with a funky broccoli smash plus the totally addictive sweet and salty combo of coconut aminos-roasted almonds, pepitas and dates, this Black-belt Bowl is a nutrient-dense flavour bomb.