Dinner Advice
Ever arrive home from work starving? Reach for convenience? A couple of slices of toast or a sandwich? Try not to fall into that trap. Plan your day. Know what you are having and you will not raid the presses. Have some raw cut up veg ready or a cup of soup. Something to tide you over until you have has a chance of put the dinner on. You choose what you put into your body.
Know Your Fats
- We burn fats for energy (not just carbs!)
- Fats keep us insulated in every way – from our nerve cells to every cell in your body
- Fats can help us feel full, increase our metabolism and don’t spike our blood sugars like glucose does
- Eat natural unrefined fats. We need them for our cells, brain function and hormones
- Some fats are essential for living – like omega 3 fats. Our bodies cannot make them
- Only a small amount of good fats are necessary
- Purchase local and organic
- Avoid trans fats
Using Oils
- Store in a dark place
- Chose a dark glass bottle
- Choose cold pressed unrefined oils if possible
- Avoid hydrogenated oils
- Avoid heating oils at a high temperature
Dinner Plate
- Plan your meal
- Avoid ready-made meals
- Use a slow cooker and/or steam your food
- Eat fresh and unprocessed
- Lightly wash veg
- Leave skins on if possible
- Use cast iron or glass
- Combine good fats, carbs and proteins
- Choose a smaller plate
- Include fish
- Add variety
- Add pulses
- Add herbs and spices
- ½ plate should be vegetables (frozen vegetables are fine)
Recipes
Bad Boy Chilli Con Carne (serves 8) – Joe Wicks
Cosy Butternut, Sweet Potato, and Red Lentil Stew – Oh She Glows (serves 6)
Pad Thai – Happy Pear (serves 4)
Grilled Marinated Salmon Steaks/Darnes (serves 4)
Chicken and Lentil Casserole – Derval O’Rourke (Serves 4)
Simple Curry – Derval O’Rourke (Serves 4)