Weekly food diary

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For the first time in a long time I logged a food diary. In the past it would’ve been for health reasons, gut problems…finding answers that I needed. This time it was because a lot of people ask me what I cook, eat and how much. Now I’m no nutritional expert nor dietician and will not say what to eat and what not to eat as it has to be up to you, yes I’ve been guided in my food choices and have done a lot of research into the way I eat and I have come a long way. I eat a lot of real food all freshly prepared and the whole family devours every last mouthful.

So what did I eat…..
Everyday I start my day the same way. ACV, lemon, warm water and cayenne pepper.
Oil pulling
Green smoothie (kale, Zucchini, sunflower seeds, pepitas, 1 banana, blueberries, green nutritionals spirulina, raw cacao powder, cinnamon, chia seeds, fish oil and water and or coconut water)

Monday breakfast
Eggs. I love boiled eggs and so does my daughter. We eat ours with spinach or kale, avocado and nuts and seeds. I serve mine with fermented veggies also. Accompanied by a small glass of coconut water kefir.
Monday lunch
Bone broth with Fermented veggies and coconut water kefir.
Monday dinner
Egg Pizza in a pan (always has left over sweet potato, broc, carrots, kale, and a few cracked eggs to form. Served with a slaw of fermented veggies and of course coconut water kefir.

Tuesday
Breakfast was a my granola with a smashed banana
Lunch was a raw salad with fermented veggie and tuna.
Dinner was ‘my style’ tacos. I use cabbage leaves as taco shells, turkey for mince. Seasoning and salsa homemade, guacamole, zoodles, caps, carrot, celery and tomato oh and fermented veggies

Wednesday
Another egg day like Monday
Lunch was homemade quinoa sushi of fermented veggies (seeing my ferments and kefir trend?? 3 times a day with all meals- I think you get the picture)
Dinner
broth, eggs, salad, liver pate and nuts (travelling)

Thursday
Breakfast- granola and banana on my way home
Lunch
Homemade sushi with quinoa and tuna and veggies
Dinner
Chicken curry with veggies (no rice but quinoa for the fam)

Friday
Breakfast
Chicken curry and veggies (love a royal breaky)
Lunch
Salad and meats, birthday cake taste testing and caramel popcorn taste testing. It was birthday weekend in our house. All grain free, refined sugar free and yummy.
Dinner
Grilled salmon on broc, whitebait. (We ate out)

Saturday
Eggs, kale and bacon mess in a pan.
Lunch
Cold roast chicken (I always have one in the fridge so I can broth it Sundays) with pate, raw veggies and salad.
Dinner
Steak, salad, veggies.

Sunday
Breakfast
Eggs and avo
Lunch
Choose your own adventure omelettes
Dinner
Roast goat, roasted veggies.

So that was my week. We eat different every night. It’s always a different cuisine as we get bored of the same tastes. It’s always colourful, adventurous and nutritious. Our snacks are mainly veggie sticks, a few walnuts but really we eat enough to get us through to the next meal.
I drink 3+ litres of water, pep tea, chai tea and kefir and kombucha throughout the day.

I’ll be posting my recipes too so if you want a particular one let me know.

Live, Laugh. Love and Eat Real

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Ups and Downs and what foods effect us

Lately I’ve had the ups and downs and trying to pinpoint where it is coming from.

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I think sometimes my ups and downs come from thinking and over complicating things by analysing everything I have eaten to see what it is. It has made me realise that if I didn’t eat off the straight and narrow then I wouldn’t feel down and I wouldn’t get bogged down in the analysis of food food food. So lets explore foods and how they effect us.

It’s been written over an over that gluten is the killer for everything. I’m gluten sensitive so I haven’t consumed it for a long time BUT I do eat some ‘other grains’ now and again and since talking to Pete Evans last week and researching the process of non-gluten grains I have been convinced that it’s time to ditch the grain all together. Quinoa was my last hope of pretending to eat rice or pasta but now it’s onto cauliflower rice.

Sugars…I don’t eat ‘poison’ but I do have 100% organic canadian maple syrup. I don’t crave sugar but I feel like I’m missing out on life if I don’t consume something guilt free and sweet. I’m trying to stop and have now limited myself to homemade raw chocolate so it’s good fats and superfoods in one. 

I had greek yoghurt the other day…whoa! I was a walking, talking, crazy lady. Anything and everything made me angry and I had a fuse as long as fleas leg. It was the best version of greek yoghurt I could get too and because I was not home and need something to accompany my granola I opted for it. 

Casein….it’s in butter, milk and other dairy. It can be a trigger for a lot of mood disorders. I eat butter and ghee regularly as I believe it’s important to consume saturated fats.

Corn…..Australia doesn’t seem to have the same issues with corn as the U.S and I cannot be certain what happens to our canned stuff. And yes I did eat canned corn, it was not a proud moment but I hadn’t cooked corn and was lacing salad substance.

 

There are so many foods that trigger our moods and effect our behaviours. It’s important that we look into and research these foods and think about how they are effecting us rather than thinking that we are going crazy and being fed medications.

Also another huge thing is exercise and serotonin. I will touch on this in my next blog as it was the reason why I was ‘cured’ I guess you could say of PND and am obligated to practise some form of physical activity daily to keep my levels in check.

 

Have a fabulous weekend.

 

Food is Medicine

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Sunday I had the privilege to be surrounded by some of Australia’s leading health coaches. A jam packed educational day held by Mindd (Metabolic, Immunologic, Neurologic, Digestive and Developmental) Foundation and director Leslie Embersits. I was front row, edge of my seat pen and notebook in hand ready for a day of information and education.

The presenters were insightful and I absorbed every bit of information I could to bring it back to here and do what I love….educate more people about health, wellness and nourishment for them and their families.

Dr Christabelle Yeoh spoke in length about diet and children and the diseases associated with  Mindd impacts and how all these can be treated with diet and wellbeing practises. Dr Yeoh spoke about Gut health and the importance of good bacteria and how we can eat foods that will help build the foundations for an ideal digestive system however the world we live in forces a lot of outside influences that we need educating on so that we can live a healthy life. More on that this week

Now Maria Hunt….I fell in lust. Maria is a Body Ecology Practitioner and her opening line was ‘how is your bum’. I felt the instant connection with her. Not only is she about Gut health and but she follows it from what goes in to what comes out. Her presentation included fermenting cabbage and sampling (YUM) and Coconut Water Kefir. It was so reassuring to hear that what I do and how I care for my gut NOW is what I should be doing but I will warn you I will be blogging about the forbidden No2’s so if you’re not keen to get to know your bum bypass that post ha!

Pete Evans presented a segment on food is medicine. I have been a big fan of Pete’s cooking for a long time however it is only in the last couple of years that I have fallen head over as we share the same passion and health and nourishment especially when it comes to my families health. He spoke about the importance of fermented foods and a primal diet and how sometimes we are going it alone on our journey. He cooked some yummy smelling food in miso soup and a chicken larb. Pete was great to listen to because like mostly everyone that has found their health and healing path to good food and good health and wellness, his past was not ‘clean’. He is so passionate about changing the way people cook and eat food and source not the best quality but the right foods; wild fish, organic veggies; free range, grass fed….more than anything, know where your food is coming from and how.

Helen Padarin showed us how sugar free can be yummy and fun with cauliflower popcorn….yes I know but my daughter loves it (recipe to come), gelatin gummies, liver and beef meatballs and some more yummy fermented cabbage. Helen has a facebook page at https://www.facebook.com/NourishEd?ref=ts&fref=ts  and has a great book on birthday, lunch box foods for kids called Nourishing Nippers. Highly recommend checking out some awesome recipes for the kids. Helen also talked about fuelling our bodies with nourishing foods and how herbs and spices heal us. One quote I took from Helen was ‘animal’s feed us, vegetables clean us’ so simple and so true; it’s important that we eat the best quality grass fed meat and clean our bodies with organic fresh in season vegetables.

Nicole Biljsma made me scared to re-enter my house after her talk on healthy homes and how mould exists and can kill you. Nicole is a building biologists and I am completely fascinated with her findings on chemicals mould, dust mites, electromagnetic fields and how all these contribute to our health. To hear her story of 10 miscarriages and how she looked into her house and what she was surrounded by was contributing to that and how she fell pregnant natural WITH TWINS once she changed where she was living and how. It was remarkable, makes you really think about what you are  living in and what impact it is having on your life and health.

Jacqi Deighan was the last of the day and really showed everyone that as long as you have your stables (fruit, vegetables, grains-if you eat them, and tinned tomatoes, legumes-if you eat them) you can pretty much cook everyday and night within 10-15 mins. We tasted a delicious fritatta made from left over roast vegetables, she cooked a broth with salmon and a quick and easy nourishing salad (recipes to come). For busy mums, working or not or simply when you have little time to prepare and cook it is possible to ovoid buying something, spending unnecessary money etc. Jacqi was a great and refreshing end to the day.

Mindd Foundation do amazing work with families and children all over Australia and they are doing everything they can to educate and change the future of preventable diseases but they do need support from us as a nonprofit organisation. Check out Mindd and the wonderful things they are doing for our future generations.

 

You are what you eat……REALLY!

Three years ago if someone stated you are what you eat I would’ve replied with ‘well call me a McDonalds Large Coke and Fries with a side of couch potato’ I was addicted to it and previous to that call me ‘redbull and snickers and binge drinking and clubbing’ I was a young, busy, working full time, then trying to work out this mothering business and because I was still 52kg I was ok with it. A good friend told me at my sickest time that my body was my temple and that if I didn’t take care of it then what did I expect?! I guess that is when my life really did change. Yes it started to change about 7 years ago but it wasn’t until I had my little girl that I realised someone other than me needed me in their life, I was a mum.

So since then I started to devote myself to a better way of living and eating. Yes there were hiccups and maybe it took a lot of breakdowns and illnesses to get there and maybe I was waiting for that one diagnosis that told me it was fatal and there was nothing I could do, but I am healing now. My life, my love, my health is all on the journey to greatness and I want the same for you too. I am not going to sit here and type about how you can do a,b,c and feel wonderful and stop doing a,b,c and you will heal, I’m going to say that there will come a time when you look at yourself and state ‘you are what you eat’ and really think about what that means to you?!

Do me a favour, have a fabulous weekend, think about what you are feeding your temple (food, thought etc) I want you to note how that makes you feel and think?! And then what? Change it. Make it a priority to feed yourself things that will ignite your temple. Go see a Naturopath on Monday, join a gym, sign up a workout buddy, go to the markets and buy all your produce fresh and organic. Then tell me how you fell and tell me what ‘you are what you eat’
Live, Love, Laugh

Local Suppliers

Sometimes I feel bad for finding a consumer product then reinventing it and making it my own homemade version, then I think about the cost of these products and how much I am saving by doing it myself?! It’s a bittersweet feeling really. I feel for producers trying to earn their keep for themselves and probably family so I try to buy locally owned and produced products as well as make my own.

Today I’m giving a plug to wholly granoly. They make the yummiest granola and for every dietary requirement you could think of. I bought the ‘free free free’ version on the weekend. It is gluten free, fructose free and preservative free. It was gone in three days as the husband fell in love with it and I caught him munching a bowl at nighttime every night.

So considering he loved it so much I decided that I would try and make it and see the price difference as to whether it is a great product to keep buying regularly and whether it’s a ‘when they come to market once a month’ kind of product.

Below is my GFP free Granola recipe;

What you’ll need- I didn’t measure just shook, poured

Almonds

Cashews

Pumpkin Seeds

Sunflower seeds

Quinoa flakes

Shredded coconut

Chia seeds

Macadamia nuts

Walnuts

brown rice puffs

amaranth puffs

Rice Malt Syrup/ Coconut Sugar or syrup

Cinnamon

Coconut oil

What I did-

Firstly I activated my nuts (so I soaked them, dried them, left them in the oven on low low temp for 24 hours) check out my post of activating nuts and why I do it.

Then I laid all the ingredients (but puffs, syrup and oil) onto lined baking trays.

Popped the oven at about 150c and let them roast.

After about 10 mins (once I smelled the roasting nuts and coconut) I gave the tray a good shake and turned the nuts so that they would be crunchy and golden on both sides.

This is when I added the magic flavours. Depending on the amount you make coat the dry ingredients with syrup (or sugar) oil and cinnamon.

Bake for another 10 mins and you will smell caramalised nuts and cinnamon

I tried a few nuts to see if they were done to my liking (crunchy-not soft, sweet and roasty)

I shook the tray if they weren’t done then checked again after another 5-10 mins.

I took tray out and left on bench to cool, transferred to jar and stored in pantry.

Safe to say that it was more cost effective to make it myself as I have these ingredients on hand all the time and buy bulk. But I will buy from wholly granolly and I will recommend buying them too especially if you are time poor and love granola but since changing your diet realized you can’t eat your favourite any more.

Oh my yuuuummmm!

I can’t believe I’m about to type this but I’ve found my new love, Liver Pâté. Now before you gag, write off the possibility of even thinking about the stuff bare with me. I’m not huge on different foods. Ok I lie I’m addicted to my kefir and boocha and eat spirulina by the spoonful but never in my wildest dreams did I ever think I’d eat let alone make liver pâté. My dad would be proud.

So maybe now you are curious. Thinking maybe it’s not that bad because in reality it’s got the taste of amazing (well my recipe does) and the consistency of a smooth hummus.

Try it, pretend it’s not what it is (as my husband says to me while eating a whole bowl full)

Liver Pâté

500g chicken livers or duck. (Look for deep colours) trim any white bits and rinse and dry.
2 TbS butter (organic grass fed- low in sodium)
2-3tsp of thyme leaves
1tsp chives
2-3tsp of Dijon Mustard
2 TbS Port
Himalayan salt and fresh cracked black pepper

Melt 1 of the TbS of butter in pan. Add thyme for 30 sec.
Add livers (be careful they pop and splatter) and chives.
Cook on med-high so they brown and get crispy outer.
Mix port and Dijon
Add mix and other TbS of butter and cook for 5 mins.
The liquid will halve.

Add everything from pan to food processor. Mix on high for a few mins until it’s smooth. Add salt and pepper to taste.

Transfer to bowl to cool or divide into ramekins for portions.

Pâté can be frozen.

I had mine for breakfast this morning with a hard boiled egg, fresh tomato and avocado. And of course with my green smoothie.

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