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~ Monday, January 13 ~
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5:2 The First Week

So there are a few things that I’ve learnt during my first week of 5:2. 

Don’t do fasting days when you have a busy day ahead. My first fasting day was completely manageable. I was doing easy chores for the day and also sleeping off a cold. My second fasting day was such a fail, I just gave up counting the calories because I knew I went way over the limit. The second day I was working all day, then had a million things to do after work, and to keep up with the physical and mental stress I just ate whatever junk was around. The plus was, I wasn’t eating because I was craving the junk food, more so just to keep me awake. During the normal 5 days, I felt I had improved my overall eating habits really really well! I would consciously choose the orange rather than the bread! 

I felt I didn’t get hungry as quickly as I used to, or stay hungry even after I had eaten. What I found surprising was that I wanted to drink more water, which has always been an issue for me, I just simply forget to drink.

I haven’t yet weighed myself…I think it would be better to weigh in every 2 weeks to see longer lasting results. Also I wouldn’t be working on such short term basis (like weighing every day, which doesn’t accurately show you’re progress at all). To ward off any temptations, I have since removed the scales from my house and into my parents. This way I make sure I visit them on a fortnightly basis :) 

So far so good, with one day fail, lets see how week 2 goes!


~ Tuesday, January 7 ~
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5:2 the start

I’m not one to go on diets, I would usually much prefer to make healthier lifestyle choices and eat good foods. However the holidays really did a number on my weight! Usually I choose not to eat too much meat but I indulged in it almost everyday, also including chocolates, fried foods, and alcohol. So I need something to kick start my 2014 and get myself back on track.

I didn’t want to get into anything where I would worry everyday about what I can/cannot eat, or else it would never work for me. I actually got the idea to start 5:2 from my Dad, he’d been on it for almost 5 months and looks really fantastic. Since he’s been losing the weight slowly, so it’s staying off! He hardly gained any weight during Christmas season. (Jealous)

If you don’t know what 5:2 intermittent fasting is, it basically means you eat your normal food intake 5 days of the week and for the other 2 days you only consume 500 calories (600 calories for men). You can do the fasting days whenever you wish, I’ll be having mine Tuesdays and Fridays.

So I started the fasting day today, not too difficult. I was asleep for most of the day, as I am currently getting over a cold, so food wasn’t really on my mind. The end of the day is always hard for me, just can’t resist the snacking!

I had 1x pear, 1x tuna rocket tomato salad, 80g rockling fish fillet with zucchini. Oh and coconut water.

I’m starting out at 62kg, haven’t get measured myself. This is more important to monitor as the weight loss is mostly fats, therefore it will not effect the scales as much.

Tomorrow is my day off, let’s hope I don’t go crazy and eat a block of chocolate!

Ps: super sore abs right now, which kind of feel like hunger pains so I’m not sure which is which! I started Pilates again and will be doing it 3 or 4 times a week

Tags: 5:2 intermittent fasting 2014 resolution weight loss
~ Saturday, October 6 ~
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Organic Yogurt and Blueberries
A simple way to start your day with pro-biotics from the yogurt and a healthy dose of antioxidants from the blueberries! 
1 cup Organic Yogurt
1/2 cup blueberries
1tbsp Flaxseed

Organic Yogurt and Blueberries

A simple way to start your day with pro-biotics from the yogurt and a healthy dose of antioxidants from the blueberries! 

1 cup Organic Yogurt

1/2 cup blueberries

1tbsp Flaxseed

Tags: healthy breakfast healthy eating recipes
18 notes
~ Wednesday, July 25 ~
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Beetroot Salad from Crabapple
Choosing the healthy options while going to restaurants. This was a delicous salad from Crabapple, a new cafe that poped up around the corner from my place :)

Beetroot Salad from Crabapple

Choosing the healthy options while going to restaurants. This was a delicous salad from Crabapple, a new cafe that poped up around the corner from my place :)

Tags: restaurant food healthy
3 notes
~ Tuesday, July 24 ~
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(Source: laboomeria)


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reblogged via simple-gf-living
~ Monday, June 11 ~
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Epsom salts are amazing!
They are made up of a naturally occurring mineral that is found in water. More properly known as magnesium sulfate, Epsom salts derives its popular name from the town of Epsom, England, where the compound was first distilled from water.
Epsom salts are easily obtained at any drug store or supermarket. Inexpensive and versatile, the salts can be used for a number of different applications around the home. Many of the applications have to do with expediting healing, as well as improving the quality of the skin and helping with basic grooming.
Relaxing and sedative bath: Soak in warm water and 2 cups of Epsom salt
Homemade detox bath: Minerals and salts make the bath water feel silky and leave your skin cleansed and soft.
1 cup sea salts2 cups baking soda1 cup Epsom salts1 to 2 tablespoons glycerin per bath
Combine the sea salts, baking soda, and Epsom salts in a bowl. Stir to blend. Pour 1/4 cup or so into the bath while the tub is filling. Add 1 to 2 tablespoons glycerin to keep your skin from drying out (more for dry skin, less for oily skin) and essential oils of choice.
Preparation time: 2 to 3 minutesShelf life: IndefiniteStorage: Glass jar with a screw top
Soak sprains and bruises: Epsom salt will reduce the swelling of sprains and bruises. Add 2 cups epsom salt to a warm bath, and soak. 
Face cleaner: To clean your face at night, mix a half-teaspoon of epsom salt with your regular cleansing cream. Just massage into skin and rinse with cold water.
Homemade skin mask: Apply the mask to damp skin.
For normal to oily skin, mix:
1 tablespoon of cognac,
1 egg,
1/4 cup of non-fat dry milk,
the juice of 1 lemon, and a
half-teaspoon of epsom salt.
For normal to dry skin, mix:
1/4 cup of grated carrot
1 1/2 teaspoons of mayonnaise
half-teaspoon of epsom salt
Skin exfoliator: Massage handfuls of epsom salt over your wet skin, starting with your feet and continuing up towards the face. Have a bath to rinse
Remove excess oil from hair: Epsom salt soaks up excess oil from hair. Add 9 tablespoons of epsom salt to 1/2 cup of oily hair shampoo. Apply one tablespoon of the liquid to your hair when it is dry; rinse with cold water. Pour lemon juice or organic apple cider vinegar through the hair, leave on for 5-10 minutes, and then rinse. 
Remove hairspray: Combine 1 gallon of water, 1 cup of lemon juice, and 1 cup epsom salt. Combine, cover and let set for 24 hours. The next day, pour the mixture into your dry hair and let it sit for 20 minutes. Then shampoo as normal.
Hair volumizer: Combine equal parts of deep conditioner and epsom salt. Warm in a pan. Work the warm mixture through your hair and leave on for 20 minutes. Rinse.

Epsom salts are amazing!

They are made up of a naturally occurring mineral that is found in water. More properly known as magnesium sulfate, Epsom salts derives its popular name from the town of Epsom, England, where the compound was first distilled from water.

Epsom salts are easily obtained at any drug store or supermarket. Inexpensive and versatile, the salts can be used for a number of different applications around the home. Many of the applications have to do with expediting healing, as well as improving the quality of the skin and helping with basic grooming.

Relaxing and sedative bath: Soak in warm water and 2 cups of Epsom salt

Homemade detox bath: 
Minerals and salts make the bath water feel silky and leave your skin cleansed and soft.

1 cup sea salts
2 cups baking soda
1 cup Epsom salts
1 to 2 tablespoons glycerin per bath

Combine the sea salts, baking soda, and Epsom salts in a bowl. Stir to blend. Pour 1/4 cup or so into the bath while the tub is filling. Add 1 to 2 tablespoons glycerin to keep your skin from drying out (more for dry skin, less for oily skin) and essential oils of choice.

Preparation time: 2 to 3 minutes
Shelf life: Indefinite
Storage: Glass jar with a screw top

Soak sprains and bruises: Epsom salt will reduce the swelling of sprains and bruises. Add 2 cups epsom salt to a warm bath, and soak. 

Face cleaner: To clean your face at night, mix a half-teaspoon of epsom salt with your regular cleansing cream. Just massage into skin and rinse with cold water.

Homemade skin mask: Apply the mask to damp skin.

For normal to oily skin, mix:

1 tablespoon of cognac,

1 egg,

1/4 cup of non-fat dry milk,

the juice of 1 lemon, and a

half-teaspoon of epsom salt.

For normal to dry skin, mix:

1/4 cup of grated carrot

1 1/2 teaspoons of mayonnaise

half-teaspoon of epsom salt

Skin exfoliator: Massage handfuls of epsom salt over your wet skin, starting with your feet and continuing up towards the face. Have a bath to rinse

Remove excess oil from hair: Epsom salt soaks up excess oil from hair. Add 9 tablespoons of epsom salt to 1/2 cup of oily hair shampoo. Apply one tablespoon of the liquid to your hair when it is dry; rinse with cold water. Pour lemon juice or organic apple cider vinegar through the hair, leave on for 5-10 minutes, and then rinse. 

Remove hairspray: Combine 1 gallon of water, 1 cup of lemon juice, and 1 cup epsom salt. Combine, cover and let set for 24 hours. The next day, pour the mixture into your dry hair and let it sit for 20 minutes. Then shampoo as normal.

Hair volumizer: Combine equal parts of deep conditioner and epsom salt. Warm in a pan. Work the warm mixture through your hair and leave on for 20 minutes. Rinse.


Tags: epsom salts beauty health
4 notes
~ Sunday, June 10 ~
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Left over pasta salad
How to make last nights left over pasta into a delicious and nutrious salad for todays lunch!
Ingredients:
Last nights pasta (in my case it was salmon, feta and broccoli bow tie pasta)
1 cup flat leaf parsely
1/4 cup chickpeas
1/4 cup organic white quinoa
3 organic home grown cherry tomatoes
sprinkle of walnuts
season with salt & pepper
drizzle with olive oil

Left over pasta salad

How to make last nights left over pasta into a delicious and nutrious salad for todays lunch!

Ingredients:

Last nights pasta (in my case it was salmon, feta and broccoli bow tie pasta)

1 cup flat leaf parsely

1/4 cup chickpeas

1/4 cup organic white quinoa

3 organic home grown cherry tomatoes

sprinkle of walnuts

season with salt & pepper

drizzle with olive oil

Tags: recipes quinoa healthy lunch healthy eating pasta salad organic
3 notes
~ Saturday, June 9 ~
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Balsamic baked field mushroom with salad
Ingredients:
1 field mushroom
balsamic vinegar 
baby spinach
4 slices haloumi 
half cucumber, sliced
basil
olive oil
salt & pepper 
lemon juice
Method:
Preheat oven at 200 degrees Celsius.  Season mushroom with salt and pepper, drizzle with olive oil and balsamic vinegar. Place in oven for 15 - 20 minutes until cooked.
Heat small frying pan, place haloumi cheese slices onto hot pan with now oil. Drizzle with some lemon juice and bring out of pan once both sides are slightly browned. 
In a bowl place washed baby spinach, cucumber, haloumi and basil. Toss with lemon juice and olive oil. Place mushroom on top and season with salt and pepper

Balsamic baked field mushroom with salad

Ingredients:


1 field mushroom

balsamic vinegar 

baby spinach

4 slices haloumi 

half cucumber, sliced

basil

olive oil

salt & pepper 

lemon juice

Method:

Preheat oven at 200 degrees Celsius.  Season mushroom with salt and pepper, drizzle with olive oil and balsamic vinegar. Place in oven for 15 - 20 minutes until cooked.

Heat small frying pan, place haloumi cheese slices onto hot pan with now oil. Drizzle with some lemon juice and bring out of pan once both sides are slightly browned. 

In a bowl place washed baby spinach, cucumber, haloumi and basil. Toss with lemon juice and olive oil. Place mushroom on top and season with salt and pepper

Tags: Healthy lunch mushrooms haloumi easy cooking recipes
2 notes
~ Friday, June 8 ~
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Fresh Chicken Salad
Ingredients:
1/2 cup Chicken (steamed)
1/2 cup chickpeas
2 celery stalks, sliced
4 cherry tomatoes, quartered 
1 small bunch flat leaf parsely
olive oil
salt & pepper
lemon juice 

Method: 
Mix all into a bowl 

Fresh Chicken Salad

Ingredients:

1/2 cup Chicken (steamed)

1/2 cup chickpeas

2 celery stalks, sliced

4 cherry tomatoes, quartered 

1 small bunch flat leaf parsely

olive oil

salt & pepper

lemon juice 

Method: 

Mix all into a bowl 

Tags: healthy lunch weight loss recipes salad chicken
4 notes
~ Monday, April 30 ~
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This is a very quick breakfast but will keep you energised and full until lunchtime. 
Banana and Sesame breakfast
2 large Bananas
1 tablespoon Sesame seeds
mix ingredients together and enjoy. 

This is a very quick breakfast but will keep you energised and full until lunchtime. 

Banana and Sesame breakfast

2 large Bananas

1 tablespoon Sesame seeds

mix ingredients together and enjoy. 

Tags: breakfast recipes bananas healthy eating
5 notes
~ Sunday, April 29 ~
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Pumpkin soup with a twist
Ingredients
1.5L Chicken or Vegitable stock
1 whole pumpkin, chopped 
3 cloves of garlic, minced
1 onion, diced
1 nob of ginger
1 cup coriander 
handful of parmesan cheese 
Method
oil in pot and saute onion, ginger and garlic until aromatic. Add all the pumpkin and make sure to coat the flavours through out the pumpkin. After a few minutes, pour in stock and cover pot with lid. 
Cook until pumpkin is soft. Add 1 cup of coriander then take off heat and blend all the ingredients. Once completely smooth put back onto heat for a few minutes. Mix in parmesan and also garnish on top. 
enjoy this wintery meal!

Pumpkin soup with a twist

Ingredients

1.5L Chicken or Vegitable stock

1 whole pumpkin, chopped 

3 cloves of garlic, minced

1 onion, diced

1 nob of ginger

1 cup coriander 

handful of parmesan cheese 

Method

oil in pot and saute onion, ginger and garlic until aromatic. Add all the pumpkin and make sure to coat the flavours through out the pumpkin. After a few minutes, pour in stock and cover pot with lid. 

Cook until pumpkin is soft. Add 1 cup of coriander then take off heat and blend all the ingredients. Once completely smooth put back onto heat for a few minutes. Mix in parmesan and also garnish on top. 

enjoy this wintery meal!

Tags: recipes pumpkin soup healthy dinner
2 notes
~ Saturday, April 28 ~
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TCL (tomato, cheese, and lettuce) on lunch slices
1 tomato, sliced
2 slices of coon tasty cheese
Iceberg lettuce
2 Vita-Weat lunch slices: sunflower Oats & Chia

TCL (tomato, cheese, and lettuce) on lunch slices

1 tomato, sliced

2 slices of coon tasty cheese

Iceberg lettuce

2 Vita-Weat lunch slices: sunflower Oats & Chia

Tags: recipes healthy eating lunch
2 notes
~ Friday, April 27 ~
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Fruit and Yogurt
1 Banana
4 Strawberries
1/2 cup of grapes
1/2 cup low fat plain yogurt 

Fruit and Yogurt

1 Banana

4 Strawberries

1/2 cup of grapes

1/2 cup low fat plain yogurt 


Tags: breakfast fruit healthy eating yogurt recipes
2 notes
~ Wednesday, April 18 ~
Permalink
Soft boiled egg on avocado covered rye toast
Ingredients:
1 x Rye bread slice
1 x egg
1/2 avocado
salt & pepper to season 
Method: 
The perfect egg: 
Pour cold water into a pot. Place egg into the pot. Turn heat on high and wait until water starts to boil. When water is boiling, turn heat off and rest in water for 1 minute. Tak out and rinse under cold water
Spread avocado on toast, place boiled egg on top and season with salt & pepper.

Soft boiled egg on avocado covered rye toast

Ingredients:

1 x Rye bread slice

1 x egg

1/2 avocado

salt & pepper to season 

Method: 

The perfect egg: 

Pour cold water into a pot. Place egg into the pot. Turn heat on high and wait until water starts to boil. When water is boiling, turn heat off and rest in water for 1 minute. Tak out and rinse under cold water

Spread avocado on toast, place boiled egg on top and season with salt & pepper.

Tags: eggs breakfast healthy eating recipes
7 notes
~ Tuesday, April 17 ~
Permalink
Marinated lamb salad with home made tzatziki 
Serves 2
Ingredients:
Lamb sirloin
1 tsp ground cumin, paprika, white pepper, black pepper, minced garlic  
pinch of salt
Juice of 1/2 lemon
1 tablespoon olive oil
Spinach leaves
1 x tomato, sliced
1/2 cucumber, sliced
tzatziki:
1 cup light Greek yogurt 
1 minced garlic clove
salt & pepper
1 tsp olive oil 
1 tablespoon diced cucumber
Method:
Rub cumin, paprika, white pepper, black pepper, minced garlic, lemon, salt, and oil. Marinate for 30 minutes to 1 hour. Heat grill with no oil. Sear lamb 2 minutes on each side. Take lamb off heat and leave on a board for 5 minutes to rest.
In a small bowl, combine greek yogurt, garlic, cucumber, salt and pepper. Mix well and ready to use.
Combine all ingredients to spinach. Enjoy 

Marinated lamb salad with home made tzatziki 

Serves 2

Ingredients:

Lamb sirloin

1 tsp ground cumin, paprika, white pepper, black pepper, minced garlic  

pinch of salt

Juice of 1/2 lemon

1 tablespoon olive oil

Spinach leaves

1 x tomato, sliced

1/2 cucumber, sliced

tzatziki:

1 cup light Greek yogurt 

1 minced garlic clove

salt & pepper

1 tsp olive oil 

1 tablespoon diced cucumber

Method:

Rub cumin, paprika, white pepper, black pepper, minced garlic, lemon, salt, and oil. Marinate for 30 minutes to 1 hour. Heat grill with no oil. Sear lamb 2 minutes on each side. Take lamb off heat and leave on a board for 5 minutes to rest.

In a small bowl, combine greek yogurt, garlic, cucumber, salt and pepper. Mix well and ready to use.

Combine all ingredients to spinach. Enjoy 

Tags: lamb salad tzatziki salad healthy recipes
4 notes