There’s no denying that weight loss doesn’t come easily to everyone. It takes hard work but it doesn’t have to be as hard as what a lot people think. I prefer a more sustainable approach which means smaller changes over time that will help teach you healthy habits for long term success. Here are four easy steps you can implement straight away that don’t require a lot of effort but can make a big difference to your health, and get you seeing the results you want!
Aim to make at least half of each meal you have vegetables, by the time you add some protein, healthy fats and a small amount of complex carbohydrates, there isn’t a lot of room in your diet for anything else! You don’t have to stop at meals either. If we’re aiming to get in as many vegetables as we can then using snacks to do this is a great idea also. Try veggie sticks with dip, savoury muffins, green smoothies or mini frittatas.
Cook double the serving size and freeze for next time. You will be surprised how many meals are okay to be frozen and the time it saves you is a no brainer.
Many people are wary when it comes to frozen and pre-cooked foods wondering if they are still a healthy option. The reality is that not everyone has time to cook everything from scratch so absolutely the pre-cooked or frozen foods are the next best option. Frozen veggies in particular are actually very nutritious as freezing is like snap locking the nutrients in, as compared to veggies that may have travelled many miles and lost a lot of their nutritional value before they get to you. Make use of frozen veggies, canned legumes and pre-cooked grains to significantly cut down your cooking time.
Start small and then build your way up, for example, if you drink 2 soft drinks and 2 coffees per day then just pick 1 to replace with water for two weeks. The following two weeks swap a second drink to water and so on until you are drinking mainly water, or ideally only water. Herbal tea is another good option you can use to replace soft drinks, juices, energy drinks, alcohol or coffee as they add to your hydration for the day plus have other benefits.
Want a taste of 28? Give this day on a plate a go, or even try working some of these recipes into your existing diet, you’ll quickly learn that eating healthy can taste delicious, and getting results doesn’t mean depriving yourself.
1 teaspoon olive oil (extra virgin)
2 free range eggs
salt & pepper to taste
Preheat a fan-forced oven to 180°C/350/Gas Mark 4.
Prepare cauliflower toast by cutting into 2cm thick pieces. Place the steak of cauliflower on a lined baking tray, drizzle with half of the extra virgin olive oil and sprinkle with salt and pepper. Place in the oven for 25-35 minutes, until cauliflower has browned.
Remove from the oven.
Meanwhile prepare the eggs. Heat a small skillet over medium heat and crack in the eggs. Cook to your liking. (well cooked if pregnant).
Spread the avocado on top of the cauliflower steak and top with the fried eggs.
1 cup cabbage (red) finely shredded
1/2 tablespoon ginger (fresh) grated
3 teaspoon apple cider vinegar
1/4 teaspoon sesame oil
1 teaspoon tamari (or soy sauce)
20 grams rice noodles (vermicelli)
1/2 carrot shredded
1/2 cucumber chopped
1/3 cup edamame beans defrosted
1/4 avocado chopped
1/2 teaspoon sesame seeds
Ingredients for Miso Tahini
1 teaspoon miso paste (white)
1/2 tablespoon tahini
1/2 teaspoon apple cider vinegar
1.5 tablespoon water boiling
In a large bowl, combine the cabbage, ginger, vinegar, sesame oil and tamari. Using tongs, coat the cabbage in the liquid. Put a bit of “elbow grease” into it, bruising and breaking down the cabbage until it is wilted and shrunken in size.
Plunge the vermicelli noodles in boiling water and leave to soften for about 5 minutes.
In a small bowl or jar combine ingredients for the Miso Tahini with 30ml of hot water and set aside.
In the bowl with the cabbage mix, add in the carrot, cucumber, edamame, avocado and sesame seeds and toss to coat. Drizzle with the Miso Tahini to serve.
1 teaspoon olive oil (extra virgin)
150 g pork loin chops (or steaks)
1/2 onion (red) sliced into 2cm thick wedges
1/2 potato finely sliced into 0.5cm discs
1/2 apple (red) sliced into wedges
1/2 bunch broccolini (baby broccoli) sliced in half longways
1/2 teaspoon rosemary (dried or fresh)
1/2 teaspoon thyme (dried)
1/4 cup chicken stock (or bone broth)
1/2 tablespoon mustard (dijon)
Preheat oven to 200°C/400°F/Gas Mark 6.
Heat olive oil in an ovenproof frying pan over high heat. Once the oil is hot, add in the pork chop and cook for 2 minutes on each side, or until nicely browned. Remove from the pan and set aside.
Place the frying pan back over the heat and add in the onion and potato. Cook for 3–4 minutes, until starting to soften. Add in the apple, broccolini, rosemary and thyme and cook for another minute, or until fragrant.
Pour in the chicken stock and nestle the pork chops in between the vegetables (if you don’t have an ovenproof frying pan, transfer everything to a baking dish). Place into the oven and bake for 10 minutes, or until pork is cooked through and veggies are tender.
Serve with Dijon mustard and a generous seasoning of salt and pepper.
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