//READY TO GO// Do you need a healthy snack ready to go? Would you like to boost your breastmilk naturally?
Breastfeeding mummas you have come to the right place!! Our toasted mumma muesli is full of natural & nourishing ingredients that may boost breastmilk supply such as almonds, cashews, dried pineapple, mango, pepitas, brewer's yeast, flaxseeds, organic oats and so much more!
It's so yummy it can be eaten straight from the bag or pop it in a jar with some berries and yoghurt for a super delicious, fill your tummy kind of snack
Bakin n waitin 😉 Soaking up my spare time finding my love for baking healthy treats again 🙌🏼 It's SO easy to get tied up in the hustle of everyday living we can forget to do the little actions that keep us happy & grounded 🍃 On another note I'm going to revamp my blog webpage this week to start sharing all my little creations again! #gettingshitdone#watchthisspace
| ARTICHOKES w/ CRISPY POLENTA & FRESH SALAD | A delicious and fresh summer dish. Use a serrated knife to chop off the top third of the artichoke (it’s inedible) and cut off most of the stem, leaving about an inch. Add the artichokes to a pot of boiling water. Cover with a lid, bring the water back to a boil and then reduce the heat to a simmer. Cook until tender, about 30 minutes. The artichokes are done when you can easily insert a knife into the stem with no resistance. Drain the artichokes stem-up in a colander until they're cool enough to handle. Slice in half and either pan fry for some colour or serve as they are. Dress with a good quality cold pressed extra virgin olive oil, I use @scoopwholefoods Organic Toscana, Himalayan salt, freshly cracked pepper and ground dried rosemary in pestle and mortar.
To make the polenta heat 250ml stock of your choice with 250ml milk of your choice ( I used fresh cashew), add a good pinch of salt and pepper, 2 tbsp nutritional yeast and 1 tbsp ground dried rosemary (use pestle and mortar). Then add 130g polenta and stir continuously on medium heat for approx 15mins until creamy and delicious, season more if needed. Pour into container and place in fridge for 10-15 mins until firm. Flip out and cut into whatever shape you like. Fry on med-high heat in oil of your choice, I use coconut, macadamia or ghee. Once golden, flip. Organic polenta available @scoopwholefoods.
For the salad I just had cherry tomatoes, chopped spinach, avocado and broccoli sprouts dressed with caramelised balsamic and lemon juice. Gorgeous 😊🌿
Stepped foot back in my regular gym today!! 🏋🏼😁🙌🏼 -
Even though I made a conscious effort to train on our honeymoon, no gym compares to my second home @mingaraone😍 Keen to get back into a consistent routine and shed some holiday fluff 😉👌🏼
KALING ME SOFTYL (seriously)
I'm really not a big fan of kale....the texture just does absolutely nothing for me
I know..I know, it is super nutritious BUT so are other greens
If your like me and can't seem to enjoy kale and it's price tag then try other greens like spinach, rocket, Swiss chard, silverbeet/chard, watercress and good old broccoli
If you insist Kale is simply the best option...let me know how you cook it!
Sundays spent at home with cute doggos and a Protein Multitasker are days very well spent ❤️ Take the your pup for a run/walk, soak up some fresh air and refuel your body with a delicious protein shake #MissFitter ⠀
We accept that we can swallow a pill and it can treat or suppress symptoms so it should be easy to accept that every mouthful of food we put into our bodies affects the body/mind positively or negatively.
Make positive food choices.
Trust in your body’s ability to heal, especially from autoimmune diseases such as eczema. If the body is supported and given the necessary nutrition, it can heal.
With regards to nutritional biochemistry, everything we eat reacts with our body, positively or negatively. If we have nutritional deficiencies it will compromise how we function.
Low iron literally changes blood composition.
Low iodine disrupts the thyroid gland, our master hormone gland.
Excess carbohydrates creates an insulin response and over time reduces insulin sensitivity.
I encourage you to think about what is on your fork.
When people say “nourish” your body with food they mean this, food is so much more than calories so choose positive food choices to support good health.
🇮🇹Ultimi scorci d'estate in questa prima domenica d'autunno. Torta salata con base all'olio evo, semola rimacinata di grani duri antichi (100g di #floriddia ), semola di grani duri antichi (100 g sempre floriddia) e farina di sorgo (100g), ripiena con un composto di cipolle di Tropea (una medio/grande) sfumate in aceto di mele e caramellate nel loro sugo, e un cucchiaio di burro d'arachidi, toma valdostana e una spirale di zucchine e carote profumate alla menta e alla maggiorana, cosparse con granella di arachidi. Per farla venire esteticamente bella, bisogna usare zucchine il più possibile curve, tagliarle con una mandolina non troppo sottili e dare una scottata a vapore (almeno 3/4 minuti le zucchine, 5/6 le carote), prima di decorare la torta. Io questo week end con i pezzi di famiglia più vicini a noi, tra grida di bambini, confusione e tanta voglia di stare un po' insieme. E voi? Buona domenica alternativi! 🇬🇧savory pie with whole durum wheat semolina and whole sorghum flour crust, filled with caramelized onions and peanut butter and topped with zucchini and carrots, mint and majoram scented and chopped peanuts. Enjoy your Sunday!
Another vibrant, colourful and tasty brunching sesh, this time at the recently opened @marymillercafe with @peachwater. The spicy hummus in the Vegan Brunch dish was absolutely delicious... so was the non vegan grilled haloumi I added 🤤
New Blog by @iamjillwright 👉 When it comes to getting creative with nutritious foods, I have always thought I was a bit of a Jedi in the kitchen. Being gluten free, vegetarian and allergic to eggs it has been lifelong challenge but one I quite enjoyed. Recently discovering I have hypothyroidism meant I could no longer eat dairy either, not that I had consumed much prior anyway, but this did throw an additional spanner in the works. You could not understand my joy when I discovered there was a food delivery service that could easily cover all these needs!! Enter, Eat Fit Food. 🙌
Check out the #linkinbio for full post >> http://bit.ly/2fbEs1r
body woke me up at 445am so decided to venture out and take the time to make baked oats and verdict is....i hated them haha. i hated the texture, they didn't taste good, blah. never again lol. but instead of freaking out, i just recooked it on the stove and it tasted waaaay better. i've learned to keep my expectations low when it comes to ~new and popular~ food trends and such haha. so yea, i'm just gonna stick to my usual oaties from now on 😋
Since starting Crossfit my body has been able to do plenty of movements I didn't think possible. At the moment I'm working on pull ups, handstand push ups and toes to bar. Physical activity which requires skill, technique and strength can help cultivate body positivity. New tights from @bhaktiniwear 🐘