My love for food makes me want to write about it. What makes me passionate about healthy living is the change I see in myself and my family through this journey. I had bit of a giggle though, when I realised the image I may have portrayed.
Perhaps a mix of hippy, health conscious, passion filled foodie? Or a health freak? Either way, I want to share that eating right and moving right is not rocket science (although there is science behind it!). It is an effort. Though an effort worthwhile. It is also simple. Yes we avoid gluten, processed food and added sugar mainly.
We embrace protein, vegetables and fruits. We also adore dashes of dairy, rice and even some legumes (mmm…peanut butter) from time to time. Simply put, we listen to our bodies and eat accordingly. There isn’t any right or wrong. What we do know is that we feel the best when we eat heaps of vegetables, some meat and seafood.
I haven’t put out my meal plan for ages but our meals typically look like this with different options:
2 soft boiled eggs with smoked salmon and sauerkraut. (Or if u r Asher, sometimes he wants 3 eggs)
Greek yogurt with passionfruit or blueberries with my home made granola
the boys might have my home made banana bread/loaf that I made
Asher might have avocado and banana or grilled mushrooms with avocado
Whatever we had for dinner before
Chia pudding with berries or with home made granola
handful of nuts
or whatever I baked/make
nearly always with my almond milk coffee
Roast chicken + Roast vegetables
Curry + stir fry vegetables + 6 hour slow cooked chinese clear soup of some form (radish and chinese mushrooms last night)
Pulled pork + spag squash + roasted kale chips
“Pad thai” Pork with kelp and zucchini noodles
Pork Hock Kale, Carrot and Capsicum Soup
Grilled fish with spinach and avocado salad
Fruits + tea
The other day, I made a greek yogurt cheesecake. YEP! Totally not paleo. Maybe borderline being clean but it was so yummy. I love a good cheesecake but often find them too sweet and heavy. I also like my raw desserts but I think it is bit of an overkill of nuts. I had a sense of achievement when it came out with NO cracks!
Now, I just have to replicate this again and again!
- 3/4 cups of walnuts
- 1/4 cup of pistachios
- 1/2 cup desiccated coconut
- 3 medjool dates (soaked and pitted)
- 1 tsp vanilla paste
- 2 tbsp water
- 2-3 tbsp of coconut oil
- Yogurt Cheesecake
- 3/4 cup greek yogurt (I used mundella)
- 250 grams cream cheese
- 1/2 cup of 125 grams ricotta cheese
- 4 eggs
- 1 tsp vanilla
- 1.5 tbsp rose water
- 1 tbsp honey
- Rhubarb and Strawberry Compote
- 3 stalks of rhubarb diced
- 1 cup of diced strawberries
- 2 tsp honey
- 1 tsp vanilla
- 1 cinnamon stick
- 1/4 cup water
- 1 rose water
- Preheat oven to 180C. Line 9 inch round baking tin with baking paper. Wrap with aluminium foil for the base to prevent water from sipping in.
- Make the base: Whiz everything in the food processor. Press base into tin. Bake for 15 minutes or till slight brown. Cool.
- Yogurt Cheesecake- Whiz all ingredients in. Spoon into base. Place tin into another tray and fill it with warm water till half way to the tin. Bake for 1 hour and 10 minutes. Turn off oven and let it cool in oven completely.
- Compote- Simmer everything in the saucepan for around 10 minutes.Using a stick blender, blitz it. Cool