There are so many misleading messages around healthy eating and dieting, with new fads emerging all the time. I have always kept up to date with scientific food news and take a common sense approach to healthy eating. I have a varied and balanced diet, based on the principle of moderation in all things.
By reducing added fats and sugars as much as possible, I try to put more vegetables, fruits, pulses and legumes on my plate, as well as good proteins like fish, eggs, poultry, meat red, nuts and seeds. I also increase my fiber intake whenever possible.
By avoiding processed and pre-packaged ready meals, I know exactly what I’m eating, while saving gourmet foods and drinks as the occasional treat, which means I don’t feel like I’m missing out. It’s pretty simple, but healthy eating starts with cooking from scratch.
I know it’s not always easy – work, family and home pressures can make it feel like you don’t have time to spend in the kitchen – but there are things you can do to make it easier. cooking at home. Plan a weekly menu and shop accordingly; knowing what you are going to cook saves you the exhausting raids in the evening cupboards trying to find something to cook.
Batch cooking – if I’m cooking something that will freeze well, I’ll often try to cook extra so I have some to freeze: home-cooked meals when you need them! And finally, try to relax about the kitchen. Instead of seeing it as a chore, put on some music and enjoy the process. It’s a great activity to distract you from other worries and has the added benefit of nourishing your body.
The Slimming Foodie by Pip Payne (Aster, £20) comes out on Thursday. Order your copy from books.telegraph.co.uk.
The smoked mackerel works perfectly with the nutty grains and vegetables here, all smothered in a creamy garlic aioli.
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Source: www.telegraph.co.uk
This notice was published: 2022-05-03 17:09:28
