Do you ever get bored of eating the same thing? Fed up cooking, or just feel uninspired about food? Maybe it’s time to give things a bit of shake up.
We have moved into fresh new season, with a whole menu of new ingredients springing up, so it is the perfect time to make some changes. If you find yourself eating foods just because they are good for you, but you don’t really like them, then stop. Change things up and eat the sort of food you really do like. It is time to bring the joy back to eating.
SHAKE UP YOUR WAKE UP
Yoghurt and berries with a low sugar granola and a tablespoonful of milled flaxseed or chia is a great breakfast but if you are not enjoying it, you are likely to find yourself in search of a ‘wee treat’ of something less healthy mid-morning.
If you prefer savoury, why not have eggs for breakfast instead. Any way you like – boiled, poached or scrambled. Just remember to strive for your more-than-five a day and get some veggies in there too. Tomatoes, avocado, spinach, rocket, watercress or asparagus are good vegetables to pair with eggs at breakfast, or why not whip up an omelette with some red onion, mushrooms and broccoli and add some herbs or feta cheese. That will definitely keep you going until lunchtime.
CHANGE WITH THE SEASONS
It is time to freshen things up with seasonal salads and spring veg. In late April we have some lovely seasonal ingredients to add in to our everyday meals.
Purple sprouting broccoli: I love it simply steamed and served with a drizzle of olive oil and a little sea salt and black pepper.
Kale: Try it finely shredded and used in salads with some grated or chopped apple, grated carrot, a handful of walnuts and a dressing of apple cider vinegar and olive oil.
Rhubarb: The taste of spring – roasted or stewed with a little ginger and sweetened with honey or maple syrup. Delicious with Greek yoghurt, or as a topping on porridge for breakfast on colder springtime mornings.
Wild garlic: Go foraging and get it while you can. Wild garlic makes the best pesto, is delicious with your Saturday night steak or finely chopped and added into a stir-fry.
Watercress and rocket: These make a great base for springtime salads, packed with flavour and nutrition, this pair are a much more nutritious choice than other lettuces.
Scallions: Surely one of the best ways to eat scallions is with freshly dug new spuds and some butter. Spring onions are so versatile – you don’t need me to feel you how to use these favourites.
EAT WHAT YOU LIKE
Make your meals work for you as a person – not what a nutritionist, diet or Irish News article thinks you should be eating.
Why not take a little time this weekend to find a new recipe that will help you add some variety and interest to your midweek meals? If you did that once a week, your diet could be transferred over the next few weeks.
Take time to enjoy cooking a meal – whether it is just for yourself, or for family and friends. Put a little love into your food.
Take time out to sit and enjoy your meals, Rather than wolfing your food down without a second thought. Take a moment to notice what’s on your plate. Tune into your senses and notice what your food smells like, feel the texture of it in your mouth as you chew, and really taste the different layers of flavour of the food on your plate.
