Tag Archives: snacks

Eat a fresh rainbow everyday!

Better than medication

Let nutrition be the focus of our eating habits.

There are so many ways to add colour to your meals, but the best way is to include a variety of fresh fruit and vegetables in your daily diet. The health benefits of eating a diet filled with a rainbow of colours is well known, but as l have tried to incorporate more vegetables into every meal, l have discovered the joy of eating food that is a range of bright colours. Not only are the range of flavours so amazing, but eating fresh colourful food is exciting, motivating and makes me feel happy.

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A green pancake for breakfast. Paleo recipe, gluten, dairy and sugar free filled with loads of parsley, bok choy, spinach and kale. Topped with activated almonds, organic coconut flakes and organic maple syrup. Served with fresh avocado and a daily magnesium drink.

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Breakfast pancake topped with fresh fruit, activated walnuts, coconut flakes and organic maple syrup.

A food as Medicine approach underpins my nutritional motivation, and everything l eat has a purpose and a high nutritional value. Eating a rainbow of fresh, healthy food will ensure you are consuming healthy vitamins, minerals, anti-oxidants and fibre that will help you on your wellness journey.

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Lunch: A beautiful fresh raw salad.

If your daily rainbow consists of peas, carrots and corn then it is time for a change. Our taste buds can get a bit lazy and are a victim of our comfort zone just like the rest of our habits are. Trying new foods can be challenging and it can take a number of goes at eating a food, or preparing it in a variety of ways before we become accustomed to its taste, texture and how it feels in our mouth when eating. There is also the challenge of learning how to prepare new foods, but if you add one in at a time then it can be exciting and an adventure.

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Lunch: Spiced beetroot & vegetable cauliflower rice, with tuna, avocado, tomato and seeds.

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Lunch: Poached free range eggs & bacon with fresh avocado and carrot strips.

The first step after deciding you want more colour in your food is to buy a selection so it is available for you when preparing meals. If you need guidance, use a recipe that appeals to you as a starting point. I have found Instagram to be an amazing source of inspiration as l can visually see what other people are cooking and eating which helps my motivation to try new foods.

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Cold pressed green juice made from bok choy, celery, green apple, lime and ginger.

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Amazing red juice of beetroot, celery, pear, carrot & fresh ginger.

Take ownership of your food intake and start experimenting with new ingredients. It can be fun and rewarding to sit down to a meal that you have lovingly prepared for yourself and family, especially if it has an array of lovely stimulating colours that gets the family talking about what you have made.

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Dinner: Baked fish on a bed of beetroot noodles with a vegetable stir fry.

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Dessert: Banana, apple & mandarin ice-cream made with the cold pressed juicer and an avocado based chocolate mousse.

I try to make my meals interesting, flavoursome, paleo friendly and highly nutritious. It takes planning, thought, time, motivation and a strong commitment to staying on track when life inevitably throws a few challenges into the mix. I live in a busy household with a husband and three children who are mostly non-paleo. This is a major challenge for me and l am educating them, but this nutritional and lifestyle path that l am following is not without its challenges.

Top tips:

  • Take an interest in what you are eating. Help with the shopping and cooking and plan your meals.
  • Be prepared. Have a plentiful supply of fresh fruit and vegetables in the house.
  • Try to incorporate colour into every meal, ideally by using mostly vegetables and some fruit with a focus on raw or lightly cooked where possible.
  • Have a positive attitude to trying something new and do some research by looking at magazines, online or speak to a friend who inspires you. Better still, study Nutrition as l have done!
  • Take it slowly. Change is difficult and our old habits are comfortable and easy to fall back into when a challenge comes our way. Slowly form new habits and incorporate them into your daily life.
  • Have fun with it! Go to local markets and explore. Experiment in the kitchen with the fresh ingredients.
  • Have a good attitude. See it as a diet of abundance rather than a diet of deprivation.
  • Think of your short and long term goals and make every bite you take a nutritious one.
  • Eat because you are hungry! Cut out the emotional, social, bored or habitual eating.

Follow these tips and you will be on the road to a healthier you!

If you have enjoyed this post please share it with a friend. I post daily on Instagram, Twitter and Facebook with pictures of the food l prepare and eat, as well as a few wellness tips and healthy resources. Thank you Carolyn

Sensational Seed and Nut bars

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Healthy, easy to make seed and nuts bars, or just seed bars if you leave the nuts out as the ones above. This recipe is very flexible and l know there are heaps of other bar recipes on the web but this one suits me, my lifestyle, tastes and food choices. The ingredients are all wonderful and you can add more or less of each seed and it wont matter. To be adventurous you could add herbs, raw cacao, cinnamon or garlic and l may start experimenting a bit now l have this basic recipe worked out. The ones in the picture above do not have nuts or coconut, but l prefer the batch l made today which included them. I use organic and activated ingredients but it is up to you and your preferences. Regular nuts and seeds will work well, but l need to support my digestion and overall health as much as possible so use the best ingredients l can.

Ingredients:

1 cup activated organic sunflower seeds

1 cup activated organic pumpkin seeds

1 cup organic sesame seeds

1 cup black chia seeds

1 cup activated mixed nuts (I used walnut, almond and brazil)

A generous 1/2 cup organic shredded coconut

8 Medjool Dates seeded and chopped (roughly chop just to make it easier for the food processor)

A good 1/2 cup raw organic honey (use organic or regular honey if that is what you have or even rice malt syrup)

A good 1/2 cup organic coconut oil

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Place the nuts, seeds, shredded coconut and dates in the food processor and chop until roughly chopped. Tip this into a good sized glass bowl. I used the same measuring cup for the organic coconut oil and raw organic honey and with both in there it should look really full. Put the coconut oil in the cup first so it is easier to remove.

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Melt the coconut oil and honey in a saucepan on very low heat. You don’t want it too hot so remove from the heat just before it is all melted. Give it a stir and then pour it into the seed, nut, date and shredded coconut mix. Stir well and taste test. It should be delicious and sweet.

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Place a sheet of grease proof paper over a baking tray and run your finger around the edge to make a crease. Pour the mix onto the tray and flatten with a soft spatula or the back of a spoon. Make sure it is quite even across the whole tray and give special attention to the corners.

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I have tried a few different oven temperatures and times but basically you don’t want the oven too hot as you will burn the seeds and lose lots of nutrients, and you want to just cook it until the edges are going golden. I cooked mine today in a Fan Forced Convection Oven at 170 Degrees Celsius for 30 minutes. You will be able to check this after your first batch.

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Remove the tray from the oven and let cool until cold. I left mine for about 1.5 hours.

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Use the edges of the baking paper to carefully remove the bars as a whole from the tray and lay it on a flat bench. Cut the bars while still on the baking paper into whatever size suits you using a very sharp knife and wiping clean after cutting a row. I think it is better to have the bars quite small as then you have more of a choice over serving size.

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Carefully lift each bar into the container for freezing unless you are going to eat them all fresh. If they are a bit crumbly you can place the whole lot into the freezer with a cutting board underneath so they harden a bit before placing in the tub.

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The best part of the whole cooking experience is eating the crumbs. Scrape them off the baking paper and into a bowl. Enjoy! You could dip something into these crumbs such as a banana or use them as a topping.

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If you enjoyed this post please share it with a friend. I am now on Instagram!, Twitter! and Facebook! which are all accessible through the webpage. Instagram: holisticwellnessforlife, Twitter: Holistic Wellness @carolynlgray, Facebook: Holistic Wellness For Life. Thanks Carolyn