This light chicken soup with added cabbage is an immune-boosting power combo that helps improve hydration, reduce inflammation and ward off bacterial infections.
INGREDIENTS
2 Tbsp. olive oil or butter½ celery stalk, sliced finely
1/2 medium onion, diced
1/3 cup mushrooms, sliced
1 tsp minced garlic
½ tsp each dried onion and parsley
A pinch of salt and ground black pepper
225 ml chicken broth
½ medium sized carrot, sliced into rounds
120 g shredded rotisserie chicken
2 cups green cabbage sliced into “noodle”
strips
Slices of fresh lemon
METHOD
Add the oil to a large pot on medium heat. Add the dried onion, diced onion, celery, carrots, mushrooms and garlic into the pot and saute for 3-4 minutes until translucent and fragrant. Add the broth, parsley, salt, and pepper. Simmer until vegetables are tender. Add the cabbage and simmer for an additional 8 to 12 minutes until the cabbage “noodles” are tender. Lastly add the cooked and shredded chicken and allow to heat through. Top with fresh lemon slices.
The cocoa and berry mix offers a healthy hit of disease fighting antioxidants – all without a gram of added sugar in sight!
INGREDIENTS
250g cream cheese, softened
1/3 cup powdered low carb sweetener
(xylitol/erythritol)
4 sachets sweetener (stevia/sucralose)
1 ½ tsp vanilla extract
1 Tbsp. cocoa powder extract
1 cup heavy cream
Fresh raspberries, strawberries or blueberries
to garnish
METHOD
Beat cream cheese until smooth. Mix in erythritol, sweetener, cocoa and vanilla extract until well combined. In separate bowl, beat heavy cream with mixer until stiff peaks form. Fold half of the whipped cream into cream cheese mixture until well incorporated. Fold in the other half of the whipped cream. Beat with an electric mixer on high until light and fluffy. Refrigerate for at least two hours. Pipe or spoon into individual serving dishes. Top with fresh berries or fruit of choice.
A warm, decadent and dense dessert all made in the microwave and without any refined sugar? Um, yes please!
INGREDIENTS
2 Tbsp cocoa powder
2 tsp coconut flour
1/2 tsp baking powder
2 Tbsp granulated sweetener e.g. xylitol or
erythritol
1 1/2 Tbsp heavy cream, coconut cream* or
milk
1 1/2 Tbsp water
1 tsp olive oil
1 Tbsp chopped dark chocolate of choice
METHOD
In a microwave-safe mug (that holds at least 250 ml of liquid) add cocoa powder, coconut flour, baking powder and sweetener. Mix with a small whisk or fork to break up any clumps and mix until evenly combined. Add in heavy cream, water and oil. Whisk until batter is smooth. Sprinkle surface with dark chocolate. Cook brownie in the microwave at full power for about 60-80 seconds. For a fudgier brownie, keep cooking time closer to 60 seconds. Allow brownie to cool a few minutes before eating. Brownie is best eaten warm. Top with chopped chocolate and nuts, whipped cream or fresh fruit.
Swap out the chicken for steak or try using mushrooms for a vegetarian alternative.
INGREDIENTS
2 chicken breasts or any protein of choice
1 Tbsp oil
Jalapeno, chopped (according to taste) OR 1/2
tsp chili powder
1 tsp garlic powder and cumin
1 cup quinoa, or brown rice cooked
1 cup lettuce, chopped
1/2 cup tomatoes, chopped
1/2 cup black beans, rinsed and drained
1/2 avocado
2 Tbsp. salsa
2 Tbsp cheese of choice, grated
Lime wedge for serving
METHOD
Preheat grill or a large frying pan to medium-high. Combine jalapenos, oil, garlic powder and cumin in a small bowl. Oil the grill rack or frying pan. Season chicken with salt. Grill the chicken for 5 mins. Turn, brush with the jalapeno mixture and continue cooking, 3 to 5 mins more or until chicken is cooked through. Transfer to a clean cutting board. Chop into bite-size pieces. Assemble each burrito bowl with ½ cup quinoa, ½ cup chicken, ½ cup lettuce, ¼ tomatoes, ¼ cup beans, ¼ avocado, 1 Tbsp salsa and 1 Tbsp cheese. Serve with a lime wedge.
When I talk to other people about yoga, more often than not I get a response similar to this – ‘I would love to try it but I’m just SO inflexible!’. And while I try my best trying to explain that this truly doesn’t matter, it doesn’t help that every picture we see online or in social media of ‘the modern yogi’ is someone doing the splits, or folding themselves like a pretzel.
There are enough ways we all judge ourselves and compare against others. And yoga isn’t another form of exercise we do to hopefully, one day, feel better about ourselves. Doing the perfect headstand, or a perfect backbend is not the end goal. And even if it was, it wouldn’t guarantee that we love ourselves anymore.
As Judith Lasatar so aptly says – ‘Yoga is not about touching your toes, it is what we learn on the way down’.
But what exactly are we learning when we show up on our mat to practice?
Yoga is an inward journey
Let’s take a step back and remember that the practice of yoga is believed to date back over 5,000 years. It truly is an ancient discipline, that was practiced to cultivate a strong and supple body so that one could be able to sit still in meditation for long periods. Having a strong core, supple spine and open hips was necessary to ensure the body stayed relaxed and comfortable, without being a disturbance or distraction.
The ultimate goal for the Yogi was to be still. To be able to master their mind, achieve inner peace, and ultimately – enlightenment.
Western culture has glorified the physical practice, yet the heart of yoga remains – as a tool to guide us on an inward journey so we can find true harmony within ourselves.
In our fast-paced, distracted modern lives, wouldn’t it be a joy to interact with people who are calm, centered, and present? Who can navigate all changes and challenges from a place of grounding?
Lessons from the mat
Each time you step onto your mat, you show up for yourself. Although yoga is often practiced among a group of people, it is very much an individual practice. The focus is within your four corners of your mat. As you move silently, you are guided to tune into the sensations of your body and to move with intention. Where the body goes, the mind follows, and so by focusing and controlling the physical self, we, in turn, can experience calm and ease in our thinking mind.
Yoga means to ‘yoke or unite’. What are we uniting? Our body and our mind, through a focus on our breath.
Every moment on your mat is a time to tune in and connect. In building strength through movement, we cultivate a stronger sense of self. As we stretch and lengthen our bodies, we also learn to expand our mindfulness and awareness. It is an all-encompassing practice that leads us on a path to our true self.
And while we may not achieve enlightenment like few of those ancient yogis, with a real commitment to our practice, the lessons we learn on our mat impact who we become off our mat, and we begin to show up in our lives with greater compassion, empathy, self-acceptance, and joy!
A journey begins with a single step
If touching your toes is no longer a reason to hold you back, the only next step is to decide to start. I have a range of pre-recorded videos to follow along, for free, in the comfort of your own home. There’s something for everyone including beginner classes, guided meditations, yin, vinyasa, and more.
Whatever you decide, the joy is in the journey. You can start yours today.
It doesn’t matter whether you’re a half-marathon runner, triathlete or simply a newbie getting ready for your first 10km race – if you’re an endurance athlete, your body is no stranger to the strain of working out for long stretches of time.
Proper nutrition is perhaps the most essential ingredient when it comes to keeping your body going, getting you through your workouts and ensuring that you recover properly.
That’s why, in this week’s blog, we give you our top 5 nutritional tips to help you keep optimal energy levels and ensure peak performance during your endurance training journey.
Is there a magic diet for endurance training?
There is no specific “endurance diet” for athletes looking to build stamina and better their performance. However, there are some basic guidelines that health and wellness professionals tend to recommend for those building up to compete or participate in upcoming races or long-distance events.
Nutrition for endurance is all about experimenting with a range of meals and eating plans to see what works best for your body and what combination of foods will help you reach your peak athletic performance. At the end of the day, whether you are an elite athlete or a weekend warrior, it all comes down to fueling your body properly so that you can truly perform at your best.
5 game-changing nutrition tips for endurance athletes
1. Eat carb-centered
We’ve all heard of carb-loading, and while we wouldn’t recommend scarfing down a whole bowl of pasta pre-race, fueling your body with high-quality, carbohydrate-rich foods such as wholegrains, healthy fruits and hearty vegetables is a great way to fuel your body for more intense exercise.
A high-carb diet will enable your body to absorb workouts with less stress and allow your body to better support the high volume of glucose needed for this level of physical exertion during training.
So, exactly how many carbohydrates should you be eating as you gear up for an upcoming month of exercise and get ready to put your stamina to the test?
Typically, endurance athletes report that the total amount of carbohydrates in their diet account for 60% to 80% of their total calories, but the recommended intake of carbs in any athlete’s diet can differ depending on the type and duration of training. In general, a good rule of thumb is to increase your carbohydrate consumption to make up 70% of your total daily calories.
2. Eat quality food
The bottom line is that what we eat matters, and the role it plays in our performance is undeniable. It’s easy to eat well when preparing for a race, but the trick is to keep your body fueled and healthy during training and off-time too.
While most elite endurance athletes can and do eat everything, they don’t eat equal amounts of everything. Instead, dedicated athletes tend to focus heavily on high-quality foods and eat low-quality foods in moderation only – since high-quality foods tend to be more nutrient dense, richer in vitamins, and contain more beneficial antioxidants.
In general, your meal preparation should focus on diet diversity, with a variety of fruit, vegetables and whole grains as the centerpiece of every meal and only a moderate amount of unsaturated fats, meat and dairy. The idea is to get more overall nutrition from fewer calories which, in turn, will allow you to maximize your performance while still maintaining a healthy weight.
3. Eat as an individual
No two athletes are the same, and whether you’re a newbie athlete or a more experienced individual, learning how to listen to your body is essential when it comes to getting ready for an upcoming week of intense training.
Try to pay attention to what changes occur in your body and the difference in your energy levels when you eat a specific food or consume more of a particular food group. Different athletes tend to benefit from different diets, so it’s important to adjust your meals accordingly. You might find that cutting dairy out of your diet reduces bloating, while another athlete may choose to limit their red meat intake to increase both their energy and their focus.
Learning to listen to your body’s reactions to food can do much more than just help you lose weight. It can also help replenish energy quicker after training, build and repair tissue better, maintain an ideal body weight and boost your immune function.
4. Replenish electrolytes with healthy food
Replacing electrolytes is an instrumental part of endurance sports training – especially when training sessions exceed an hour per session or when training conditions are particularly hot or humid.
Consuming foods with a lot of electrolytes is essential for basic cell and muscle functioning, and an electrolyte imbalance could cause some pretty serious symptoms such as dehydration, nausea, vomiting, muscle weakness, cramping, and overall fatigue.
So, how electrolytes do you actually need?
Athletes can require anywhere from 100 to 2,500 milligrams of sodium per hour, but every athlete’s particular sodium needs depend on individual factors such as how much sodium their body is putting into sweat (aka their “sweat rate”).
Electrolyte supplements, drinks and foods that contain a good amount of sodium should be a key part of every athletes training regime to prevent hyponatremia during long endurance events. Athletes who experience frequent cramping or muscle pain should also be sure to increase their salt intake for a few days leading up to a big race.
5. It’s not just about the calories
While many athletes do choose to count calories for personal weight or training goals, when getting ready for weeks of endurance training it’s important to focus on eating enough to fuel your body and give yourself enough energy first and foremost.
The dangers of under-fueling are real, and not eating enough can actually harm endurance performance just as eating too much does. Number crunching calories can prevent optimal nutrition and hydration – both of which are important for preparing and recovering from training. That’s why it’s important for any enthusiastic endurance athlete to figure out what works best for their particular body so that they can eat well without letting calories be the centre of their focus at all times.
A simple recipe to get you started
Asian beef noodle salad
This dish is just loaded with delicious and vibrant flavors, as well as a healthy hit of inflammatory antioxidants too.
INGREDIENTS
250 g/ 8.8 oz pack of rice noodles
4 Tbsp soy sauce
Juice of 1 lime (approx. 1 Tbsp)
Knob of ginger , peeled and grated (approx 1 Tbsp)
3 Tbsp oil
200 g/ 7 oz steak, sliced into strips
1 red bell pepper , de-seeded and sliced 1/2 medium carrot, grated
1⁄2 cucumber , sliced
Handful coriander leaves, chopped Fresh chili pepper, sliced (optional)
Salt and pepper to taste
1/4 cup roasted peanuts, for serving
METHOD
Heat 1 Tbsp oil in a large frying pan on medium high and cook the steak until done to your liking. Season to taste. Soak the rice noodles according to pack instructions. Whisk together the soy sauce, lime, ginger and remaining oil in a large serving bowl. Drain the noodles well, then tip into the bowl. Add the cooked beef to the bowl along with the remaining ingredients. Toss everything together, and serve topped with the chili and peanuts.
A final word
Essentially, following these expert tips and tricks will help you feed your body with adequate fuel for endurance activity, maximize your endurance fitness and improve your all-around performance.
A word from WellBe&Co
This blog was written by WellBe&Co in collaboration with RunMalibu. RunMalibu is taking virtual running to the next level with their US-based virtual races hosted between 7th and 8th November 2021.
A plant-based meal option perfect for vegan’s and meat-eaters alike.
Ingredients
1 tsp oil
1/2 red onion, diced
2 tsp garlic, crushed
250 g butternut chopped
1 red bell pepper, chopped
1 can chickpeas, drained
1 can chopped tomatoes
250 ml vegetable stock
1/2 tsp each cinnamon & cumin
1 tsp each turmeric & paprika
Pomegranate seeds and chopped coriander to serve
Quinoa: 140 g quinoa + 40 g dried apricots, chopped + 10 g flaked almonds
Dressing: 2 Tbsp tahini + 3 Tbsp milk + splash of lemon juice and honey, whisked together
Method
Heat oil in a large frying pan and cook the onion over medium heat for +/- 3 mins. Add the garlic and butternut and cook for a further 7 mins. Add the remaining vegetables and cook for a further 3 mins before adding the chickpeas, tomatoes, stock and spices. Season to taste. Simmer for 30 mins uncovered. Meanwhile bring 400 ml water to simmer in a small saucepan, add quinoa and cook for 20 mins. When cooked stir in apricots, almonds and a pinch of salt. Serve with pomegranate seeds, coriander and a drizzle of the tahini dressing.
Feel free to use leftover and already cooked roast vegetables from your fridge.
Ingredients
80-120 g chicken, cooked (1-2 chicken breasts)
1-2 cups roast vegetables, cooked e.g. zucchini, butternut, pumpkin, red onion, bell peppers, mushroom, asparagus etc.
2 Tbsp oil for cooking
8-10 small cherry tomatoes, halved
1 handful baby spinach leaves
1 Tbsp pesto
1 Tbsp crumbled feta* (omit for Paleo)
Salt and pepper to taste
Method
Roast vegetables with 1 Tbsp oil until done to your liking. Heat a pan with the remaining oil and cook the chicken until done. Season to taste. Chop the cooked chicken into chunks and toss together with the roast vegetables, tomatoes, baby spinach leaves and pesto. Crumble over the feta (if using) and serve.
While the holidays are usually a time for joy and cheer, for some of us they can be a time of heightened stress and anxiety as we face unhealthy temptations during holiday meals.
That’s why, in this week’s blog, we want to share our top tips for recognizing and coping with the food-related anxiety during the holidays. It’s time to ditch that food guilt and have a wholesome, happy Christmas without letting diet-obsessions get in the way!
What is mindful eating?
Mindful and intuitive eating is about developing an awareness of your relationship with food. This approach has nothing to do with diets, meal plans, discipline or willpower. Instead, it is about developing a more conscious, healthier and balanced response to food, and teaching yourself how to get in touch with your body’s cues like hunger, fullness and satisfaction.
Tips for mindful eating during the holidays
The holidays can feel like a minefield for many of us, with large family meals presenting many delicious temptations. Food equals comfort and togetherness for many families but research shows that one-third of holiday stress is due to fears of overindulgence and food-based anxiety.
So, for those struggling with stress and guilt about food this festive season, here are some tips for enjoying holiday gatherings without derailing your health and wellness goals.
1.Eat more healthy, hearty foods
The fear and guilt associated with breaking a restrictive diet or eating foods we’d normally avoid during the year can prevent many of us from really enjoying a meal with our family. The key to coping with food anxiety during the holidays is to reject this diet mentality and encourage yourself to focus on healthy, balanced eating rather than restricting yourself during this time.
Remember, it’s okay to enjoy a mince pie and some delicious Christmas pudding, but it’s equally important to stack your plate full of veggies and greens.
Eating plenty of whole fruits, vegetables, and grains along with Christmas treats can help curb cravings and prevent you from overeating. These “high volume foods” also tend to leave you with an increased feeling of fulfillment and satisfaction after a meal.
2. Savour what you’re eating
While it may be tempting to wolf down three servings of turkey in one sitting, it’s important to take a moment and really appreciate what is on your plate. Try to employ all your senses while you’re eating your food, and eat slowly to really take-in the flavour. Eating slowly increases the levels of hormones responsible for feeling full, which may help reduce calorie intake and encourage you to eat more mindfully and intuitively. Chewing slowly can also encourage better digestion and leave you feeling more satisfied after a meal.
3. Don’t channel your stress into eating
Even under normal circumstances, tensions can run high at holiday gatherings – and that was before a global pandemic was thrown into the mix.
It’s important not to channel the stress from this kind of large family gathering into eating. While it may be tempting to take this as an opportunity to self-sabotage and rely on emotional eating to cope with your feelings, try to develop healthier ways to deal with emotional triggers during this time instead.
People tend to panic if they move away from a more restrictive diet and stop calorie-counting. While breaking a diet or strict eating plan can be a source of anxiety for many people, the holidays are a time to say goodbye to this guilt and start listening to your body instead.
Your focus should always be to listen to our body’s hunger and fullness cues – with the goal of eating until you’re comfortable, full and satisfied in mind. A good idea is to try and focus on the difference between true hunger cues that encourage you to continue eating and non-hunger triggers for eating (such as tase, emotional stress or habitual eating) which could cause you to over-eat even when you’re already feeling full.
This is the perfect example of mindful eating. Instead of overindulging, try to observe how the food makes you feel and the signals your body sends about taste, satisfaction, and fullness.
5. Bring something of your own to share.
The fear and guilt associated with unhealthy eating can prevent many of us from really enjoying a meal with our family. So, why not bring along some of your own healthy but delicious treats like these chicken and bulgar wheat salad or these delicious raw chocolate brownies instead.
This is a great way to have better control over your food choices at this kind of social event, and you can guarantee that there will always be something on the table that works for you.
Enjoy the holidays with WellBe
Here at WellBe&Co, we believe in easy-to-implement, lifestyle-focussed health and wellness habits. The key to living a healthy, balanced life starts with good nutrition – which is why we want to share all our top nutritious and delicious recipes with you this holiday season.
Why not try some ofthese tasty recipesthis Christmas day and enjoy some healthy, hearty food while still indulging in a treat or two. And, if the stress of the holidays is getting to be a bit too much to handle, check out our simple guide to mastering mediation and developing better emotional awareness during this time.
Want to learn more? Check out our Instagram page or contact one of our friendly WellBe team members for more information today.
Free from refined sugars, this healthy and quick Christmas pudding is packed with all the flavours and smells of Christmas and it only takes a few hours to make!
Ingredients
1½ whole, sweet oranges roughly chopped with the skin
300g medjool pitted dates
200g pitted prunes
⅓ cup coconut oil
1¼ cups water
1½ cups dried currants
200g organic dried apricots, finely chopped
100g pitted prunes, roughly chopped
4 eggs, lightly beaten
350g almond flour
1 tsp vanilla essence
1 tsp cinnamon
¼ tsp clove
½ tsp ground nutmeg
¼ tspsalt
Method
Preheat oven to 190C. Grease a medium sized pudding bowl. Combine dates, prunes, orange and water into a saucepan and bring to boil. Simmer for 10mins or until the water has evaporated and the dates have formed a thick paste. Stir through the coconut oil and set aside to cool. Place the cooled date mix into a food processor and process until smooth. Transfer to a large bowl and add apricots and prunes, currants, almond flour, vanilla, cinnamon, clove, nutmeg and the eggs. Mix well. Pour the mixture into your prepared pudding bowl. Place the pudding bowl into a deep baking tray, then pour in hot water until it reaches ½ to ¾ of the way up the roasting tray.
Cover the tray and pudding with a layer of baking paper and foil. Make sure it is completely sealed so no steam can escape. Bake for 1 hour and 30 minutes. Carefully remove from oven. Serve with coconut cream.
