A must-listen, podcast….

“To eat in the modern world is often to eat in a state of profound sensory disconnect”

This fascinating podcast covers all the ways we have, lost our sensory connection with food over time and discusses how we can re-establish it. Eating at our desks and on the go, purchasing food online and pre prepped pre-packaged and processed foods all contribute to this.

There is a reference to yo-yo dieting – and how being more engaged with our own senses can help us to become more balanced mindful eaters.

seasonal recipe to make your mouth water…..

Spinach & Halloumi Salad with Blueberries

The saltiness of the cheese goes perfectly with the tannins in the spinach and the sweetness of the berries.

Serves 2

250g Halloumi cheese

100g Fresh blueberries

1 cup fresh spinach

1 tbsp olive oil

For the dressing

1 tbsp extra virgin olive oil

½ tsp lime juice

1 tbsp balsamic vinegar

Freshly ground black pepper and a pinch of sea salt to serve (optional)

METHOD

Cut the halloumi into slices or cubes.

Heat the olive oil in either a frying pan or a griddle.

Gently fry the halloumi until golden on each side.

Remove from the heat.

Mix the salad dressing ingredients.

Place the spinach in a bowl and dress.

Put the Halloumi cheese pieces on top of the spinach and sprinkle over the blueberries.

Season to taste and eat immediately

What you need to know about binge eating……

Binge Eating Disorder is the most common eating disorder but widely misunderstood. In my article for in Happiful Magazine, I’ve highlighted the common misconceptions and some critical considerations to help you move forward

If you struggle with binge eating, have been desperate to shrink your body size and have tried diet, after diet, after diet, you are not alone. But how would you feel if I told you that the action might actually be causing you to gain weight?

I’ve broken down the most common myths and misconceptions in an easy to digest download, bringing some clarity to the murky messaging that we are subjected to on a daily basis.

It felt positively chilli for August where I was this week, so I needed a warming meal that was quick, easy and adaptable to suit the varied tastes of all the family.

The beauty of this is that you can use either home-made or good quality organic bought chicken stock (such as this ) or miso soup as the base (using miso paste such as this)

Then add the nourishment to your hearts content- spring onion, leafy greens, fresh herbs, mushrooms, tofu, boiled egg and noodles work particularly well. But you can improvise with almost any veg you have left in the fridge.

Check out the video below to show you how…….

To make chicken stock/soup base

This is super-easy and can be made in advance and stored in the freezer in portions

Ingredients

1 x chicken (ideally organic) or whole chicken caracass
2 medium onions, peeled and roughly chopped
2 leeks well washed and trimmed
3 carrots, peeled
3 sticks of celery
4 cloves of garlic, peeled
4 bay leaves
1 parsnip, peeled
fresh thyme if you have it
1 small bunch of fresh flat-leaf parsley finely chopped
1 tablespoon of black pepper corns

Method

1. Wash your chicken in cold water and place it in your largest pot. Cover with cold water to come about 10cm above the chicken. Bring to the boil, then turn the heat down and simmer for 30 minutes. Skim the froth off the top of the chicken.

2. Add the veg, garlic and herbs garlic and season with a good pinch of sea salt. Bring it to the boil and then leave it to simmer for 1 hour.

3. When the soup has cooked for 2 ½ - 3 hours transfer the chicken or carcass to another dish. Leave to cool, uncovered, for a few minutes.

4. Remove the soup from the heat and strain it through a large sieve. Take out the carrot carefully and chop and return to the soup.

5. When your chicken has cooled shred the meat off the bone (or any meat from the carcass) and put aside. Add shredded chicken to the soup when you are ready to eat it.

Alternatively, you can transfer all ingredients to a slow cooker or electric pressure cooker – I like to use my Instant Pot for this.

I would love to hear what you think of this idea- just hit reply and let me know!

If you are someone who battles with sugar cravings, find yourself on a diet rollercoaster, perhaps emotionally eat or binge, there is a way to free your body and mind from the endless misery it brings.

Introducing foods that will support your physiology is just one piece of puzzle alongside building a healthy mindset, eating psychology and appetite and satiety reconnection to name a few.

Until next time

Marcelle x

P.S. Are you longing to find food and body freedom?

Would you love to make peace with your body and build a happy relationship with food?

Come and join us in the FOOD FREEDOM COLLECTIVE, Facebook community- a safe place where you can question, share, learn + feel supported without judgement, comparison and shame. In the group my aim is to help you cut through the confusion and anxiety you feel around food and eating along with sharing motivation and steps you can take to get off the diet rollercoaster for good. And what’s more it’s free to join!

If you would love to leave your years of dieting behind you and create positive change in your life then come and join us now!

JOIN THE COMMUNITY

Simple, seasonal mouth-watering recipe + more in my top picks for May

I’m regularly asked for recipe recommendations along with nutrition related books, programmes, new research and podcasts etc, so I share some of the things I think you’ll find helpful every month- here are my top picks for May!