Healthy eating for a healthy life
When ever I chat with people about creating a sustainable healthy lifestyle the number one question I get asked is: ' what is the easiest way to lose weight?' Without a doubt I tell them; 'it's all about healthy cooking for a healthy life.'
It's that simple. Now I'm the first to admit, sometimes that's a bloody challenge. Especially when you have a family and home to organize, a business/career to build, a love life to to smolder, and a kitty litter to clean.
It's winter 'down-under', and let me tell you that it's been a chilly winter (so far) in Melbourne. Needless to say rainy days certainly challenge our motivation to live a sustainable healthy life.
To help inspire you (a little) here are a couple of my favourite simple recipes that help with the healthy eating for a healthy life.
1 x bunch of kale
1 x avocado
1 x tablespoon sunflower seeds or pumpkin seeds
1 x tablespoon flaxseed oil
Juice and zest from ½ x lemon
Thoroughly wash the kale, and dry off before using. Remove kale leaves from the stalks.
Tear into large bite sized pieces. Add to a large bowl.
Then add rock salt to taste, avocado, flaxseed oil and lemon juice to the kale. Using your hands rub the mixture thoroughly onto the kale leaves. Once mixed add lemon zest, and stir through. Add the seeds and stir through. Chill in fridge for 30 minutes before serving.
The next recipe is straight from the Fat Be Gone Healthy Cookbook....and is great to have with gluten free pasta, or zucchini noodles.
This is fantastic in creating fast, healthy meals – such as Zucchini Noodle Pasta.
As it is 100% vegetable it should keep in the fridge for over a week in an air tight container.
1 x tablespoon of olive oil
1 x red capsicum – finely diced
1 x red onion – finely diced
10 x fresh Roma tomatoes – diced (I leave the skin on and the seeds in)
1 x tablespoon of chia seeds
1 x tablespoon of Italian Herb Mix (see recipe in Herbs & Spices section)
1 x teaspoon ground sweet paprika
1 x cup water
1 x teaspoon of Massel vegetable stock
Add the oil to a medium sauce pan over medium heat.
Add onion – stir for two minutes. Then add the capsicum and cook for a further two minutes.
Add the Italian Herb Mix and tomatoes. Stir over medium heat for approx. two minutes.
Now add the water and vegetable stock, along with the chia seeds. Bring back to the boil – stirring occasionally. Allow to simmer for 15 minutes.
If the sauce becomes too thick simply add more water – I suggest adding a couple of tablespoons at a time so you don’t make it too watery.
Turn heat off and allow to cool.
I sterilize recycled jars and lids then use then to store the sauce in the fridge.
When filling the jars ensure the jar is cool enough to handle. Fill the jar to the top to ensure hardly any air is trapped. Once you have added the lid turn the jar up-side-down to totally cool. This method helps seal the jar.
NOTE: I you prefer a richer tomato flavour you can add 2 x tablespoons of tomato paste. Make sure it is low salt, with no added flavour. There are some reasonably priced organic pastes out there.
You can do so much with both of these recipes. Both are so easy and perfect for prepping them for meals during the week - and perfect for healthy eating for a healthy life.
If you would like to discover more healthy recipes you can grab a copy of my healthy digital cookbook.
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Well darlinks, keep sharing the love.