If your still going strong on your new year health kick, well done you. My happy 2017 is going well, and I’m trying very very hard to put myself first, a big thank you to a couple of friends who have reminded me this week!
I’ve been doing ok too on trying to avoid refined sugar; it was a little tricky yesterday when I had free reign on a three-course buffet, but I stayed strong and kept to the cheese and biscuits for desert – I find avoiding eye-contact with desserts the best way! (LOL)
This week I’ve been asked by a few about snacking in-between meals; if you are like me where your blood sugar can run low, then you do need to have snacks to keep it stable throughout the day – and this is where you can be tempted to head for sugar.
Here are a few options I use:
- A hard boiled egg (great for protein)
- Carrot sticks with hummus
- A piece of fruit (if you have fruit in your smoothies in the morning avoid this, you are only increasing your sugar levels – opt for veg instead)
- Almond butter, either on gluten free bread or medjool dates
This morning I was up early to make soup – I basically had some veg that needed using up, and within 30 mins, I made a protein rich, healthy soup.
Simply cut up onions, carrots and celery and then add any other veg you need to use up and cook in some olive oil for around 10 mins. Add a thumb size portion of ginger, half to a whole chilli (depending on your own taste requirements), 8-10 cherry tomatoes halved. 1.5 litres of veg stock and 300g of red lentils. Cook this for about 15 mins or until the lentils have softened. Add a bag of washed spinach, cook for another minute and then blitz with your hand blender.
It’s very filling because of the lentils, so you will only need one slice of bread.