November’s top picks {including simple, tasty, veggie recipe} (Copy)
I’ve got some interesting picks for this month- I would love to hear what you think……
New research I’m interested in …….
COVID-19 lockdowns, health behaviours and weight gain
This longitudinal study from the United States found that lockdowns during the pandemic had a negative impact on health behaviours with increased consumption of processed foods and snacks, high stress levels and resulting weight gain.
This is not likely to come as a surprise, but If you have been struggling with your eating since the pandemic struck, knowing that this has been part of the human experience and that you are not alone, can be especially valuable in helping you to implement change and break free from the cycle of emotional eating.
Read the study HERE
What I’m eating this month – and a tasty veggie recipe
Aubergine is still in season and, besides it’s delicious versatility, it is packed with nutrients (including vitamins K, B1, B3, B6 and copper, manganese, folate and potassium). Nasunin, a phytonutrient found in the skin of the aubergine, can protect the fats in our brain cells, helping them to work more effectively. Aubergines are also rich in antioxidants, which ‘mop up’ detrimental circulating free radicals. Infact, some of these antioxidants are thought to have antiviral, antibacterial, and anti-cancer properties.
To reduce the aubergine’s bitter taste, sprinkle with salt when cut and leave to sit for half an hour before washing the salt off. Include your aubergine in a roasted vegetable dish or bake then puree with garlic, olive oil, tahini and lemon juice. Try stuffed the aubergines with a delicious combination of feta, pine nuts and peppers or this tasty vegetarian recipe which makes a great weekend brunch option…..
Aubergine hash
Serves 2
INGREDIENTS
55g onion, finely chopped
1 tbsp olive oil
110g halloumi cheese, cut into small cubes
500g aubergine, cut into cubes
Salt and pepper, to season
2 large eggs
Worcestershire sauce, to serve (optional)
METHOD
1. Fry the onion in the olive oil on a medium heat until soft.
2. Add the halloumi cheese and aubergine and fry until everything is golden brown. Salt and pepper to taste.
3. Make the eggs the way you like them and serve on top of the finished aubergine hash. Add a dash of Worcester sauce (optional) to finish.
‘The Over 40 & Sexy Podcast’
I was delighted to be a guest on this fabulous podcast show talking about disordered eating. Over the years I have worked with many women, who in their determination to lose weight have developed an unhappy relationship with food and find themselves within the spectrum of disordered eating. If you think this maybe you do have a listen HERE