This week Miss K has started school! Oh My Days, how did she get to be so grown up? We’ve spent a couple of weeks getting all the uniform ready and talking through what happens when you go to school, preparing as best we can. She went from extreme excitement, to being anxious, full of tears and needing a lot of cuddles, back to being excited. Thankfully so far the first week has gone well. A few tears but nothing major.
So now with quieter house and the “crackers and cheese” girl out for lunch I’ve started to focus more on making our lunches more exciting and more delicious. I’m also on a move to make the hubster eat healthily. Wish me luck 😉
I pretty much love quinoa. It’s wheat free, it’s got a great texture and it is high protein which makes it filling. So this lunch is a perfect one if you have a busy afternoon and need fuel to keep you going. Both hubby and I had lunch and literally sat there saying “Wow that was delicious and filling”. I ate it before teaching my many Pilates classes and was full until teatime (which is a small miracle).
I cooked the quinoa at breakfast time whilst we ate our cereal and left it with the lid on until after the school run. It was then a doddle to chop up all the veggies, mix in and leave in the fridge until lunch.
Tuna, Avocado and Quinoa Salad
A filling, satisfying and tasty lunch for home or lunchboxes.
Amount Per Serving
Calories from Fat 205
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Total Carbohydrates 59g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 cup quinoa
- 1 cup water
- 1 avocado peeled and chopped
- 2 beetroot chopped
- 2 tomatoes chopped
- 1/2 inch cucumber chopped
- 1 tin tuna
- 1/2 tbsp olive oil
- 1 juiced lemon
- salad leaves
- Cook the quinoa in the water, simmer for 10 minutes and then leave to steam and cool with the lid on the pan.
- Chop the veggies up and mix into the cooled quinoa.
- Flake and add in the tuna.
- Mix the lemon juice and olive oil together and pour over the quinoa salad.
- Toss gently and serve on a bed of salad leaves.
Dietitian UK https://www.dietitianuk.co.uk/
Carbohydrates are often seen as the baddies of the nutrition world. There are so many low carb diets out there and lots of claims about carbohydrates being the reason people can’t lose weight.
Carbohydrates are actually the bodies favoured energy source. Given a choice of protein, fat and carbohydrate the body will always choose to use the carbohydrate first. Why? Because carbohydrate foods easily break down to simple sugars that are the fuel the body needs. Proteins and fats needs to be converted to sugars in order to be used, a time consuming process that uses energy up. However you will put on weight if you OVEREAT carbohydrates or eat too much of the wrong kinds.
So where do these anti-carbohydrate claims come from?
After we eat carbohydrates, blood sugar levels increase and insulin is released. Insulin moves the sugar in the blood into the bodies cells and it will be used as fuel or stored as glycogen to be used later on. Eating too much carbohydrate in one go or more white, processed carbohydrates cause a larger, rapid peak in blood sugar levels. In response lots of insulin is released, which can cause a problem. After the insulin has done it’s job it takes a while to drop back down to normal levels, so you have insulin in the blood stream asking the body for more sugar. It’s this lag phase that can lead to you craving sugary food or wanting to eat a short while after a meal. If you eat like this you are likely to put on weight. Those hunger cravings will get the better of you and you’ll eat more than you need.
What happens if you avoid Carbs:
If carbs are the bodies preferred energy source then it makes sense that avoiding them can lead to you feeling tired, grumpy, lethargic, perhaps dizzy and shaky. Ever had that energy slump after skipping a meal?
How to eat Carbohydrates without gaining weight:
- Eat carbohydrates at every meal. Just watch your portion size. If you are trying to lose weight keep those carbs to 1/3 of your plate, steer clear of adding creamy sauces, butter and oils to them.
- Go Wholegrain. Wholegrains have been shown to protect against cancer, obesity, diabetes and obesity. Choose wholemeal, granary or multi-grain bread, whole oats, weetabix, shredded wheat, bran flakes, rye bread, oatcakes,brown rice and pasta, bulgar wheat, quinoa, pearl barley and anything with the word whole/wholegrain in from of it!
- Lower the glycaemic index of meals. Adding lower GI foods (many of which are wholegrains too) will help stabilise your blood sugars, preventing the peaks and dips that can cause those sugar cravings. Also try adding beans and pulses to your main meals.
This post was written for Slimsticks and can be seen on their website here.
I love vegetarian food, though I’m not actually a vegetarian. I love the colours, flavours and creativeness of it. We tend to have meatless meals 3-4 days a week and use lentils, beans and pulses a lot.
Last week I really fancied having a go with Quinoa, its not something we eat that often but being wheat free I can’t eat cous cous and had had an urge for making stuffed peppers, plus the baby hadn’t given Quinoa a go yet.
These came our really well, even if my husband had to take his in a plastic tub back to work to eat as his on-call phone rang! His comments were that it was difficult to eat without a knife but the Quinoa was delicious and nutty. The baby managed to eat hers all without a knife 😉 fingers sufficed and the whole lot went quite quickly, so I’m taking that as a compliment.
Remove the stalk and seeds from the pepper and then halve them, roast in the oven for about 30 mins at Gas Mark 5.
Saute a mix of veggies (I used mushrooms and courgettes), cook the Quinoa using stock and then add to the veggies with a little stock and plenty of fresh herbs.
Stuff it all in the pepper and top with grated cheese, bake until the cheese bubbles (Use Cheezly if you are dairy free as it melts best). Yum yum.