As promised… Another collection of views from my trip.
Long title for a laborious recipe. It is not difficult, but it does make the kitchen quite dirty since you have cook a few things separately. However it is great to prepare in advance and have it ready for later if you have invitees.
It is a vegan dish, with vegetable origin protein (chick peas & quinoa) and lots of fibre. It is also quite pretty and colorful and a great way to convince your children to eat their veggies.
Ingredients (serves 4)
For the Quinoa Salad:
50 gr. of quinoa per person
1 fresh tomato peeled and chopped
1/2 spring onion
1/2 an avocado per person
Black sesame seeds to decorate
For the dressing:
1 tbsp. Tahini
1 tsp. almond butter
1 tsp. soya sauce
1/2 tsp. curcuma
1 tsp. agave nectar
Salt & pepper to taste
For the humus:
1/2 cup olive oil
2 cups chick peas
1 tsp beetroot powder
1 tbsp. tahini
Juice of one lemon
1/2 a garlic clove.
Cook the quinoa on water with a bit of salt, boil for 16 minutes, whisk with a fork once cooked and let cool down. Add the tomato and the onion.
Blend all the ingredients for the dressing together and set aside.
For the humus, blend all the ingredients together and correct to your liking. More lemon juice if too bitter, more olive oil to make it sweeter. Prepare this in advance and let cool in the fridge.
To build the salad place some lettuce leaves or rocket on a plate, add the quinoa in the middle. Cut and place the avocado on top nicely. Place the humus in a pipping nozzle and distribute them in your plate. Add one tbsp of the dressing over the quinoa and then sprinkle with the pomegranate and pistachios.
Voila!! Lots of going around but nothing terrible right??
Have a lovely rest of the week!!
Just wanted to share a picture with you, this is a blue smoothie, tinted with blue matcha and made of vanilla protein, frozen banana, blueberries and dragon fruit.
There is something about blue food… we are love a bit of quirky! Happy end of the week.
Ok maybe not my best naming moment XD but I do think it’s funny. I am simple mind like that.
I love risotto, it’s one of my favourite things because I am a big cheese lover, but the combination of bacon, rice, and parmesan cheese well… it’s everything but scale friendly. Every now and then though, there is nothing wrong with having the real deal of course, I don’t have it with meat any more but it does come in pescetarian versions with seafood that are ok for me. Scallops and mussels are a great combo for example and they add lean protein and iron and lots of flavour. In this case I wanted to come up with a lighter version, one that you can eat 3 times in a week and it won’t make you feel bloated, gain weight or affect your goals in the slightest.
Instagram is a great source of inspiration for this things sometimes and a few weeks ago I came across this savoury porridge trend that I thought could work great for this purpose. The recipe here today is vegetarian since I used parmesan cheese, the real deal, but should you want to avoid it, there are some vegan alternatives that could work just as well.
The rice in this recipe in actually oats, in case my clever naming got you confused. Then the recipe is exactly the same as an actual risotto, only with less fat, less cheese and significantly less cooking time, which is also a plus if you are short in time.
If the oats are the right ones, this is a gluten free recipe and low carb too.
Ingredients (serves 2)
100 gr. wholegrain oats
100 gr. finely chopped onion
1 smashed clove of garlic
1 cup white wine
1 tbsp extra virgin olive oil (or half olive oil half butter)
1 cup vegetable stock
1 cup sliced mushrooms
4 chopped green asparagus
2 tbsp. grated parmesan cheese or vegan alternative
Salt and pepper
In a pot, heat up the oil and cook the onion an garlic slowly until tender and transparent. Add the chopped mushrooms and the asparagus. Two minutes later add the oats and mix well with the rest of the ingredients to mix the flavours. Add the wine when the pot is hot and let it evaporate. Then start adding the stock little by little and cook for about 5 minutes. Turn the heat off, add the cheese and let rest for one more minute. Serve immediately to avoid the oats from going too soft.
Bear in mind the texture is softer than with normal rice, but still delicious.
I promise you it is the best you will ever have. Well maybe you are very stubborn and will not be willing to admit it, but it will be at least top 3! What is special about this soup, is that is based on a traditional Finnish soup that I tried many years ago.
I had never been a massive fan of peas… I guess like most children, those mushy, green little balls were mainly something I had to patiently remove from paellas, rices, other foods that I liked…mainly an annoyance this is. Luckily for me, I developed a brain later on in life, and I became more adventurous with food, this paired with an excellent parental education that engraved in my brain the fact that “If you go to someone else’s house, you eat what you are given and you say how good it was” led me to trying for the first time the winning combination that makes this soup special. Mustard!
I know now you are still reading out of curiosity, so please know that Ham and Pea soup has been a traditional northern European speciality for centuries and traditionally, incorporates this seasoning into it, giving it a tart, vinagre like punch that is just so delicious! Since I don’t eat meat, I have developed a vegan alternative to this traditional soup, also incorporating spinach to make the traditional soup a bit lighter and removed the ham. If you are a meat eater, don’t hesitate to add a bit of ham in the cooking process and blending it together and you will get a smoky, delicious flavour.
Peas are also a very respectable source of many things. At only 74 calories per each 100 gr. of product, you get 5 to 6 gr. of fibre, 6 gr. of protein and very good levels of iron, calcium, vitamin C and magnesium along with multiple vitamins. It is also low in sugars and the carbohydrate content is of slow absorption making them perfect for weight loss diets, low carb diets, and diabetic patients (regardless of their medication of course).
What else can I say… it is also very easy to make so totally worth trying and including this soup into your every day diets, without a doubt!
Ingredients (serves 5)
300 gr. frozen or fresh peas
300 gr. frozen spinach
1 Onion finely chopped
1 l. of vegetable stock (if doing the vegan option, if going for the traditional one, just add a 200gr. clean piece of smoked ham or a ham bone)
Salt & Pepper to taste
In a very small amount of olive oil, cook the onion finely chopped until transparent. Then add the frozen peas, the spinach and add the vegetable stock (or the ham and water), salt and pepper and let cook for 15 to 20 minutes.
Remove one cup of the peas and set aside and blend the rest of the mixture correcting the level of water, it could be too dry or too liquid and therefore your soup would be too liquid or too chunky. We want the soup to be a little chunky though, kind of thick, but of course this is a personal choice! Once the soup is roughly blended is ready to be served.
In a bowl, serve the amount of soup you wish, add a teaspoon of dijon mustard on top and some drops as decoration. Garnish with some of the peas you had set aside and if you want, with a bit of mint and enjoy.
Or should I say Chile Sin Carne (which means without in Spanish as oppose to con, that means with) because there is no Carne (meat) at all in this recipe!
This is a great way to start the week and an awesome recipe to cook in advance. It is very simple to make, perfect for busy people that would like to eat a bit healthier during the week since this is a meal that you can take to the office to reheat and it will taste perfect.
Like every dish that gets its flavour from spices, it always tastes better the longer it sits together. This chili will be perfect in the fridge for 4 or 5 days.
In these cold gloomy days of winter, there is nothing better than a warm plate of this spiced mexican style platillo. I have removed the meat to make it vegan which also removed all the saturated fats and colesterol, making it very low in fat and high in protein and slow burning carbs which is perfect to keep you fuller for longer.
In case you are new to this site and you haven’t read this before, beans and beef have a very similar content in protein, even though the quality of the that protein is not as high since vegetable protein lacks some basic amino acids, making it less available for the body to use. In order to supply those missing amino acids, you add some animal protein to the dish, or some cereal. It is enough to add a small portion or bread, rice o a bit of cheese or even soured cream to make it complete.
Since I am on a permanent journey to a leaner me, I haven’t add grated cheese on top as in the tex mex versions but depending on your goals you may want to do so.
Ingredients (serves 6)
2 stalks of celery
1 red bell pepper
1 yellow pepper
2 red onions
800gr. can of chopped tomatoes
800 gr. red kidney beans
1 small can of sweet corn
1 tsp. cumin
1 tsp. ancho chili powder
1 tsp. chipotle powder
1 tsp. garlic powder
Salt to taste
Extra Virgin Olive oil
Peel and chop the onions in small squares, the peppers and the celery in small pieces and in a large pan, heat up 2 tbsp of extra virgin olive oil. Cook the onions first for a couple of minutes adding salt to it and then add the pepper and celery and cook for a further 7 minutes stirring occasionally.
Add the chopped tomatoes, the spices and taste for salt and leave simmer for another 10 minutes. Add the beans removing part of the liquid first and keeping in aside in case the pan runs dry. Cook for a further 10 minutes, add the sweet corn and after another 2 minutes turn off the heat and let sit for 10 minutes for the flavours to mix.
You can eat straight away or way until the next day. I serve it with whole grain rice (the portion is around 30gr. of dry rice per person), fat free greek yogurt and fresh coriander and chilies for decoration and you can also add a side of avocado.
Recently I went through some documentaries that enforced previous notions of what is healthy eating and how to go about it. What i didn’t know, was the impact that those decisions make in the world we live in.
The vast majority of people turn their heads to the other side, not to see. They KNOW that reality that lies within, but they do not want to acknowledge is there, because if they do, they might feel bad about themselves. They might even want to change something, and changing habits is not easy.
I have spoken about it before in this blog, you can find a long article about veganism scrolling down the page if you are interested.
However it is not really about becoming vegan, it is about gaining awareness. Awareness over the fact that according to the UN, 53% of our CO2 emissions come from the meat industry (I mean all types of meat and dairy), that is way larger than the cars, planes and industries of these world. The impact on the planet of the excessive animal protein consumption is vile. As always, there are two sides to this coin, the economic development of certain areas depends on cattle and related business so it is not about not eating meat. It is about making the meat you consume count.
Why not start by having a vegetarian/vegan day a week? Just give it a go! It is fun, it is easy and it will spark your cooking creativity. You don’t know where to start?? Here is where. Make note on today’s recipe and try it out next Monday for a good start of the week.
Also, in terms of health benefits, these way of eating tends to be cholesterol free and lower calorie/fat so it may even help you shred a few pounds.
About these burgers, I took the recipe from another blog and I have to say, it would probably benefit from a bit of egg white to hold it together since cooking them can be a bit messy, therefore the uneven shape of mine.
Ingredients (makes 4 large patties)
250 gr. butternut squash
1 can of black beans washed and rinsed
1/2 an onion finely chopped
1 clove of garlic
1 tbsp of cumin
1 tbsp paprika
salt and pepper to taste
1 cup of oats
Veggies to accompany, I used broccoli stems, lettuce leafs, avocado, hummus.
In a pan, cook the chopped onion until transparent, then add the butternut squash cut in small cubes.
Let it cook until is soft and then add the beans and spices, rinsed and let the water evaporate as much as possible, this will make the patties drier and easier to work with.
With a food processor or a hand blender, mix all the ingredients and add the oats, this will give your mixture a lot more texture. Add more if required, you want the resulting mixture to be slightly firm.
Form the patties and cool in the freezer for 30 minutes.
You can cook them in the oven for 45 minutes, or in a non sticky pan for about 15. In the oven, they could melt and become a mess, so I would rather the pan, flipping them around a couple of times and bearing in mind they will expand and become bigger so they could invade each other’s personal space. If this is something burgers feel touchy about lol.
Another solution is too cook them with metallic rings around, like the ones that restaurants use to form vertical salads.
You can use these patties to make proper burgers or just eat them with veggies and some avocado as me, because I am a low carb-er. Your choice.
I promise you, no one would be asking for a steak if you serve these.
Happy next Meatless Monday!
The word in everybody’s mouth this January, and every single January if we are being honest, because new year resolutions seem to last only as long as this first month, then the reality of a lifetime of built habits come to haunt us and drag us back to the snack section of the supermarket and to hang our gym clothes until the summer pops its head around the corner.
The problem with these so called “detox” is that they often do more harm than good.¨
So instead of talking about what is bad about detox diets that will leave you with less muscle and starving for sugar, not to mention in a perfect metabolic condition for a yoyo effect, (if you are interested on this, you can check my previous post about Bulimia and other diets) I will offer you and alternative method of detox that will help you:
If any of those appeal to you, continue reading.
This is a starters guide to a healthier life, and I will be digging deeper in the forthcoming weeks on each one of the principles of the method, which is just based on the implementation of some healthy habits in your life, just one by one. Today we will speak about the diet, since this is what will make the biggest impact on your life. You might have heard that “no amount of exercise can outdo a bad diet” this is very true, and for some of us, the percentage might as well be higher, the good part about this, is that if you cannot do exercise or sports during a particular period of your time, you still get to manage your weight just by learning to eat better and clearing some misconceptions.
The first rule of the good eater is… To know EXACTLY how much you should be eating. Nutritional recommendations have promoted the idea that most of us women need 2000 calories and day and most man 2500, this for a person that is physically very active might be true, but there are many variables that affect your nutritional needs:
In order to calculate your needs, you can find some very useful online calculators, I like one in the site bodybuilding.com. You can access it here and just fill in the information required:
Which takes me to the second rule: to know exactly WHAT you should be eating. This affects the amount of each food group you should be eating (Protein, Carbohydrate and Fats) and how much of each should you be eating, since the right split of them will do an awful lot of a difference to your body composition.
For example, someone that eats too little protein, will have trouble maintaining their muscle mass, which might make them lose weight but look sick and undernourished and not healthy and toned, which is a lot more appealing. Not eating enough fats can put your health at risk and removing the carbohydrates is not a permanent solution and most likely will just deplete you of water.
The above link will tell you the exact number of grams and calories from each nutritional group that you should be eating every day.
Wait!! Don’t get frustrated just yet, learning to count your nutrients is not for beginners, but it is good for you to know it, so you can follow it broadly when composing your meals.
A normal split for people that are trying to lose weight but not in a competitive sport, would be 40% carbs, 35% protein and 25% fats.
How do you then do this??
A simple way of calculating is by filling a small to medium size plate with: 1 portion of protein (this is about 120 grams of chicken, 100 grams of red meat, or a 150- 200 gr of white fish, same as red meat if its blue fish which has a higher amount of fat) this should occupy ¼ to 1/3 of your plate then fill up with vegetables (greens and tomatoes, peppers etc but no starchy vegetables) these should take up ½ your plate.
The rest, should the ¼ of your plate more or less, should be filled with carbs, normally this is a couple of spoonful’s.
Simple rules to choose your food:
Protein: lean sources are best!! Chicken, turkey, lean pork loin, white fish, lean beef (less than 5% fat) and cottage cheese, 0% quark and 0% Greek yogurt Other proteins that are higher in fats such as lamb, cuts of meat with a lot of fat, or even salmon and eggs are best eaten in moderation (twice a week for eggs and salmon and only occasionally for the others)
Carbohydrates: complex or slow burning carbohydrates are always the best choice, this is because their unprocessed nature respects the integrity of their nutrients and have kept all their fibre and vitamins, this makes them keep you fuller for longer and feed you better at the same time that have less impact on your weight loss plans by not spiking your blood sugar levels. This is important because when that happens, your body activates a series of metabolic processes that in the end, make your body more likely to store fat.
Good carbs: peas, beetroots, beans (chickpeas, lentils, kidney beans, black beans…) pumpkins, wholegrain pasta, wild, brown, black rice, 100% wholegrain bread particularly made of ancient cereals like spelt, oat specially oat bran and quinoa.
(most of this also have a significant amount of protein, specially the beans, but they have a lower bio availability than those of animal protein so they have to be consumed with them or cereals to complement them, this is particularly important for some on a vegetarian or vegan diet). Fruits are excellent sources of carbs, but I will comment on them separately.
“Bad” carbs: potatoes (although sweet potato can be used as a good carb), white bread, white rice, pasta, particularly fresh pasta, any refined sugar or sugary product.
Fruits: they are mainly composed of carbohydrate so they need to be eaten in moderation and avoid them after 6 or 7 pm. The best ones amongst them are the ones with higher amounts of fiber.
Best fruits: apple, pear, all berries (blueberry, blackberry, raspberry and strawberry, these can even be eaten at night because of their very low sugar content) kiwi fruits, nectarines, peaches and citric fruits.
Higher sugar fruits: mangoes, khakis, bananas, grapes, all dried fruits, fruit juices even if freshly made.
It is perfectly fine to eat a couple of pieces a day and this counts as carbohydrate so for example if you have a salad with steak for lunch, you can complement with a couple of mandarins.
Fats: always bear in mind that all the fats count, the cooking fats and the ones that belong to the food you are eating. Some foods contain little to none fat (fruits and beans or cereals) and others contain a lot like salmon and avocados. We need ALL types of fat to function correctly but it is true that from the “bad fats” we need so little that we get it in our diet regardless, what we do not get enough of if we don’t make an effort, is the omega 3 monounsaturated fats, that contribute to optimal cardiovascular function. Always prime these as sources of fat in your diet.
Best fats: avocado, blue fish (salmon, mackerel, sardines, tuna) chia seeds, olive oil, coconut oil
“Bad” Fats: animal origin fats from milk (butter and whole milk) and fatty cuts of beef, pork and lamb. Poultry skin.Bad fats can and must be part of the diet, but it is better to eat only sparingly, specially if you are trying to lose weight.
Third rule: when should you be eating?? This is a difficult questions and there are many approaches like fasting etc, some swear that their approach burns off fat but there is no scientific diet that validates one or the other, So I will simply say, do whatever works for you. As long as during the day you are eating enough of the foods that you are supposed to be eating, you are ok. If you are someone that is happy with 2 meals a day, maybe that is fine for you!
However, for a normal human being, a frequent intake of food (every 2 to 4 hours) of smaller amounts is best because:
My recommendation: Have a breakfast, lunch, afternoon snack, light dinner, after dinner snack.
Of course you could also have a mid morning snack and no after dinner, or both or eliminate one if you are not hungry… for me these food intakes happen at 9:15 am, 12:30 am, 4 pm, 7:30 pm and 9:30 pm and my bedtime is 10:30 pm. I wake up at 6:30 every morning to work out which I find easier fasted and helps me boost the fat burning effect of the exercise.
So this is the task for this week:
Eliminate unhealthy snacks, processed drinks, carbonated drinks, juices, and sugars and try to have a set of 5 smaller meals a day. Each one of them has to have a small amount of carbs, a big portion of vegetables and a portion of lean protein.
No alcohol of course and try to get 8 hours of sleep.
This will detox you way more effectively than any juice fasting out there.
In order to help you build your own menu, I have here the example for one day, all the recipes are available in the blog.
Breakfast: Oat bran porridge with light soy milk and a kiwi fruit
Lunch: Hake fillet, pan fried with green beans and boiled lentils.
Afternoon snack: Protein yogurt and a small apple
Dinner: tuna steak oven roast with green salad dressed with olive oil and vinegar
After dinner snack: 1 square of 70% cocoa chocolate with 5 almonds and a cup of tea
Breakfast: Yogurt with almond butter, ½ a banana and sprinkled sliced almonds
Lunch: Chicken paella with black rice, onions and peppers and cauliflower
Afternoon snack: a small pear and 10 almonds or 20 peanuts or 1 tbs no added sugar peanut butter
Dinner: zucchini soup and prawn skewer with lemon
After dinner snack: 1 square 70% cocoa chocolate
Next week I will take another step into our healthy lifestyle, stay tuned! And remember if you have questions about your particular case, please get in touch!
I haven’t posted for a few days because I have been travelling, specifically to Tokyo and the time difference and the workload haven’t allowed me to dedicate the time I wanted to my side activities like this blog, which I love to write. So sorry everyone!
Those of you who have ever flown long haul probably know that there are very few things to do on a plane, and one of them is watching movies. Since I don’t get much spare time to watch anything on my daily life, I always take this chances to catch-up with all the films I have missed in the last months.
One of the movies I watched on the way back was Amy, a documentary about the life and tragic death of the British Singer Amy Winehouse, you probably know the story as I did (unless you have watched the documentary) a young Jewish girl with a great talent for singing and song writing, out of a lower class suburb in north London made it to stardom only to fall into a deep hole of drug and alcohol abuse that lead to her dead at the age of 27. Sad story, not the first one of this kind, the 27 club is a highly populated one, filled with some unforgettable figures from the music scene since the 60s.
The reason why I am mentioning it, is that actually, Amy did not overdose, she died of alcohol poisoning on a very weakened body. This weakened body was in such state because she had been suffering from bulimia from the age of 15, a condition that went untreated and everybody in her environment overlooked as the least of her problems, but that did cause in the end her death. Looking for some information about this subject, I found one of the best articles I have read about eating disorders using this documentary and this particular case as an example. For those of you who might be interested, this is the link to it:
I will not go in depth into this issue because the article featured if you follow the link already said it all better than I ever could, I would like instead to talk about the part of the education and the family support of Amy Winehouse (or the lack of it) that led to her holding on to her eating disorder and how this situation is much more common that we think, with thousands of women and some men falling at a very young age into this trap.
Bulimia and Anorexia are the extreme psychological conditions, the end game that can start with any of the other diets that are out there that could actually also be considered eating disorders because they, well, “disorder” our eating. You name it, the intermittent fasting, the juice detox, the Atkins method, the paleo method, the Dukan diet, the zone, weight watchers, low carb, low fat, the cayenne pepper and syrup diet… the list is endless and all of them have something in common, they work when followed, they don’t when not.
The problem is that these are all based on extreme restrictions or suppressions of entire food groups leaving our bodies shaking.
It is amazing to read on press continuous claims saying things like “traditional diets” don’t work, we must find another way to tackle weight loss since obesity has become the new plague of our time. In this article in particular they were talking about genetically tailored diets, the new hive, trying to find a new personalised diet that will once and for all adjust our food intakes to keep us healthy and slim. Sounds like a miracle? Yet the problem is that genetically we will probably not be supposed to eat doughnuts all day long.
It is a great idea in principle to use our genetic imprint to achieve the best possible nutritional plan and use it to create our diet. A lot of people will be willing to spend a lot of money in something like this, and it might be really useful for us to get a diet profile from our childhoods to learn to eat according to our body’s specific needs but it will not give us a free pass to eat whatever we want, potentially chocolate will still be off limits for 98% of the people if your gold is trying to stay fit and healthy. It should be something to be consumed occasionally. Traditional diets say so, and genetically tailored made ones will say exactly the same thing. Though luck!!
What the media seems to fail to explain when they say “ Traditional Diets” fail, is that it is not the diet that actually fails, but the dieters. Let me explain this, if you are overweight buy a significant amount of kilos, let’s say 15 for the sake of discussion, how did you get there? Did they appear in your belly and hips overnight? Most probably not. They are the result a of a lifetime of nutritional errors and a bad diet (as in how you eat every day) and a lack of an active lifestyle (namely sports) that has taken you to this point. If you change your diet in order to lose weight, and you manage to lose 12 kilos, and then you go back to your sedentary pre diet eating habits, guess what, your 12 kilos will come back with them and probably will bring friends!! It is the law of nature, old habits, old body!!
The key to a successful weight loss, whichever diet you choose, is to make it a lifestyle, lifetime long sustainable change. It doesn’t make any sense to put your body in a state of deprivation, which could potentially compromise your metabolism not to mention your mental stability. Some of the well-known effects of a low carb diet sustained in time can be lack of energy apathy and depression, intermittent fasting can lead to drowsiness, but the worst is the feeling that you cannot eat something, because this is exactly what you will be longing for all day long.
So back to your diet, and the weight you have lost and the hunger you have developed for the things that you haven’t been eating… what happens? Well you start eating everything and bang, the dreaded yo yo effect will come and kick you in the ass. Metaphorically and physically.
The more restrictive your diet is the worse will be the bounce effect to normal. If you are not prepared to life on a low carb diet the rest of your life, simply do not start a low carb diet.
Each person is different, in this, the media and papers are correct, and there is not one correct nutritional approach that fits all. Each one of us needs to take a long honest look at one selves and make a commitment to our diet for the rest of our lives. Am I going to be a low carb? Am I going to be a low fat? Am I going to fast? Or am I going to eat less amount of food, try to keep the fat and carbs under control and increase my physical activity?? Whatever you think it will work for you in the LONG TERM is the answer to you.
Finally I would like to also put out there, that having some flesh over the bone is totally healthy and beautiful. As long as you have an active lifestyle and your BMI is between 20 and 25 you are a healthy individual. The rest is AESTHETICS, and they are not necessary. So if you think or think that you are a bit chubby, but you are healthy, and you struggle to diet and you start and finish a fad diet every week, please do yourself a favour and stop!! Accept who you are and accept the beauty of your body and enjoy the food you love, because if you want to lose weight you need to love being skinny more than you love chocolate ice cream.
And Chocolate ice cream is amazing 😉
In order to properly plan your meals, there are many different diet types out there, if someone is trying to lose weight, and slightly desperate to do so quickly, you can find a myriad of options that promise quick results all with a flat tummy as an advertising. Flat as in fitness model flat, not normal person on an empty stomach flat. This has been of some concern to me for a while, because I have been through many of these diets, recommended by friends, or advertised through a magazine, you name it, the choice is endless.
Now I am older, and I am wiser and I know better and I fight against these misconceptions on a daily basis, because some of this diets are just lies or stupid approaches to eating with minimum real impact on your body composition, but others, are straight harmful for your metabolism, your body and if sustained long term, some are life threatening.
The worst of these are the cleanser diets based on syrup and cayenne pepper. A combo that is meant to “activate your metabolism due some components on the cayenne pepper” and some other idiocies I have read. Our metabolism is not as naïve as we are, and the only thing that he is going to do in such case is slow down. All these juices, meal replacements, chemicals that people try to sell us with the promise of a beach body will certainly do something for you:
So here is what happens: you don’t incorporate the nutrient x through your diet because you are master cleansing for a week for example, but your body needs it to keep normal bodily functions such as body temperature, structural cell maintenance, your heart beat… and it will start using the reserves that are available, this might be a bit of fat, but it will also be muscle tissue. Muscle in this case is not a priority for your body because muscle is a metabolically active tissue, this means that to sustain it, it requires additional energy to be sustained, whereas fat doesn’t. You see where I am going?
Your body will burn whatever is on hand to keep you warm and alive and when you are done with your diet you will have: a compromised metabolism that will literally jump over any calorie you give him, a few less pounds of water, a little less fat and a lot less muscle. The problem is that regaining muscle takes a lot longer that regaining the fat and the water, which will be restored within 1 or 2 weeks once the starvation period is over.
Basically, you are much better off eating a varied balanced and healthy diet, not only will respect your body, it will also keep you mentally on track without those dangerous feelings of deprivation that lead to binge eating.
Today, I would like to share with you a very easy recipe for a really tasty dish, a quiche but with no crust to make it a bit lighter. The carbohydrate content comes from the vegetables in the mixture and is literally packed with protein. It is also very pretty so if you have guests and you are trying to stay on track, it helps to cook things that even though are healthy, look like they aren’t.
Ingredients (serves 6)
8 eggs (or 4 eggs and 12 egg whites for lower fat)
4 cubes of frozen spinach (fresh is better but I didn’t have any)
4/5 cherry tomatoes
1 small roulade of goat’s cheese
2 slices of smoked bacon
10 gr. of grated parmesan cheese to gratin
200 ml. light soy milk (or your milk of choice but low fat)
1/2 red onion cut in thin rings
Cut the bacon in strips and sauté them in a pan for a couple of minutes until the fat has dissolved. Add the spinach and stir well.
In a bowl, beat up the eggs and add the bacon and spinach and the milk. Mix well and pour into a quiche mold. Spread your onion rings over the surface then cut the goat’s cheese into thin-ish slices and place them nicely on over the surface of your quiche.
Finally put the cherry tomatoes strategically to give it a bit of colour and sprinkle with the parmesan cheese.
Bake in the oven for about 45 minutes at 150C.