Here are this month’s top picks - including a delicious, nutritious recipe and practical info you won’t want to miss!
A fantastic body positivity resource I have come across…
These ‘Don’t weigh me‘ cards allow people of all body sizes to give consent to their health care provider before being automatically asked to be weighed. The cards say, ‘I’d rather not be weighed unless it’s medically necessary. And if it is medically necessary, let’s discuss why so that I can give my informed consent.’
Many of my clients have unfortunately experienced weight stigma when seeking help from a health care provider. They have found all too often that the focus has been directed to their weight when other diagnoses may perhaps be overlooked. Feelings of anxiety and shame are frequently a result of being told they must be weighed and this can lead to individuals avoiding seeing their doctor altogether.
If this is something you have experienced, using the card will help to empower you to seek informed consent if what you weigh is necessary for your treatment.
What I’m eating this month – plus how to cook it!
Just because we’re done with Christmas doesn’t mean we can’t enjoy the benefits of Brussel sprouts. Still very much in season this month, they belong to the group of vegetables known as the brassica family which share many special health properties; however, it is thought that the Brussel has certain antioxidant nutrients that are unlikely to be found in any other food.
This recipe is perfect for using up sprout leftovers but as we head into January it’s works just as well with fresh Brussel sprouts too. What’s more, this delicious recipe will have you coming back for seconds!
Serves 4
250g flat rice noodles
1 tbsp soy sauce*
juice of 2 limes
2 tsp palm sugar or soft brown sugar
2 tbsp vegetable oil
1 garlic clove, chopped
2 spring onions, finely sliced
1 red chili, sliced
200g cooked Brussels sprouts, sliced
100g beansprouts
30g peanuts, chopped (to serve)
Lime wedges (to serve, optional)
Place the noodles in a large heatproof bowl, cover in boiling water and leave for 10 mins. Drain and rinse with cold water, then set aside. Mix together the soy sauce, lime juice and sugar. Heat the oil in a large frying pan or wok. Fry the garlic, spring onions, chilli and the cooked or leftover sprouts for around 2 mins, then add the noodles and beansprouts and fry for 1 min more.
Pour over the sauce and toss well, working quickly to coat all the vegetables and noodles. Once everything is heated through, season and divide between four bowls. Scatter with the nuts and serve with lime wedges to squeeze over.
The wonders of green tea that may surprise you……
Green tea contains powerful nutrients called polyphenols and as with all types of these special nutrients uniquely found in plants, they are an important source of food for the beneficial bacteria in our gut. The catechins in green tea have a specific effect on a strain of bacteria called Akkermansia muciniphila. An abundance of this helpful bacteria strain is associated with weight loss, improved insulin sensitivity and reduced inflammation.
Though green tea is naturally caffeinated, unlike coffee, it won’t leave you with the jitters. The amino acid theanine is thought to be responsible for this due to its calming, anti-anxiety effects and has been found in studies to support a balanced stress response. If you’re thinking of making the switch, be sure to go for an organic green tea to avoid unnecessary pesticide exposure. My personal favourite is Pukka Supreme matcha green tea
P.S If you are struggling with your eating, don’t battle with it alone. It is possible to find food freedom and create balance in your mind and your life.
I work with people just like you, who need a new approach to transition to a balanced approach to eating and live life to the fullest!
Book in a complimentary call HERE to find out how I can help.
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