Why Healthy Eating Isn’t Realistic

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Hey guys, welcome back to the blog. In today’s post, I want to talk about something that isn’t usually addressed in the “healthy eating” world on social media. If you’ve been on social media at all in the recent years, you’d have seen how healthy eating trends have taken over millions of people, having them smash avocados on toast and bake their oats. While there’s nothing wrong with the trends promoted by fitness and health influencers, I can’t help but point out how their food content is often catered to the few. Which is to be expected as influencers can only show us their way of life.

However, this has created a discourse around what healthy eating is that doesn’t cater to everyone. It gives the impression that there is only way of eating well, a rather Western way. The healthy eating world on social media does not address how different cuisines come into play. For example, the foods in my culture never fit into the category of “healthy eating” because they are mostly carb-heavy and do not look like the foods posted by health influencers. So, where does someone who eats African, Indian or Chinese cuisine fit into the niche of healthy eating. Often times, when I’m at family gatherings, not one thing on the table fits what social media deems healthy. I realised that exposure to “what I eat in a day” content has somewhat influenced my perception on what is healthy food in a way that excludes all of our local dishes.

But, that isn’t how healthy eating is supposed to be. Healthy eating does not mean a Western way of eating with; a yoghurt bowl for breakfast, a kale salad for lunch, and salmon and asparagus for dinner. It can mean rice porridge for breakfast with, veggie noodle soup for lunch, and the same thing for dinner. One thing I found odd is that social media promotes cooking one thing for lunch and cooking another meal for dinner when I grew up eating the same meal for lunch and dinner. Similarly, the “healthy eating” category promoted on social media doesn’t allow for the different ingredients available in different areas of the world. Where I’m from, spicy pickled fruits are often added to our meals, and people use different ingredients such as cassava, breadfruit, a variety of grains, and a ton of chilli.

To put it in a nutshell, don’t let the portrayal of “healthy eating” online restrict your way of eating or your local cuisine. Instead, you can find ways to make your local dishes balanced with whole foods and substitutions. For example, by substituting regular sunflower oil in any local recipes with olive or avocado oil. The point is that there isn’t only one way of eating healthy and you shouldn’t have to abandon foods from your culture to be healthy. So next time you think about eating healthy, step away from the exhausted dishes online and make it your own.

A note from the author

I hope you enjoyed today’s quick post and found something useful from it. If you’d like to support my blog please like and follow for more and feel free to share your opinion on it. Thank you for reading, I appreciate each an every one of you, see you next time, xoxo.

Food Guilt: 5 Ways to Cope with feeling guilty after “Overeating”

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Hey guys, welcome back to the blog, today we’re talking about food guilt. You’re probably familiar with the term and with the experience of the feeling as well. I would define it as feelings of shame and regret after consuming foods we deem unhealthy or after eating what we think is too much. This is something I’ve experienced far more times than I can count and it has to be one of the worst feelings I’ve experienced. The thing is, the food doesn’t even have to be unhealthy to trigger the guilt, sometimes you can be eating healthy and nutritious meals and still feel guilty if you feel like you overate. However, food guilt is something created by our own minds, it is as real as we make it. Often times I’ve found myself struggling with regret after a full day of eating simply because I thought I had too many calories or wasn’t healthy enough. It takes a while to snap myself out of that dark hole of shame and criticism sometimes, which is why I wanted to share some tips that may help you deal with food guilt. Before we get into it, this is a disclaimer that all of these tips are based off of personal experience and are not a replacement for professional medical advice. If you are struggling with mental health or what you think may be an eating disorder, please seek help or further advice, thank you.

#1. Know Your Triggers

If you feel guilty after eating, it may be helpful to know what foods or eating habits trigger that guilt. For some people it may be eating junk food, processed foods filled with sugar, or foods they just think is unhealthy. It might be binge eating, or eating late at night for you. No matter what it is, it’s important to know what does it for you so you can analyse why you feel guilty.

My food guilt is triggered when I eat foods I do not eat on a normal basis, especially if I’ve done so over the course of a few days. This comes from a fear of overeating, which comes from a fear of weight gain. Even though there is absolutely nothing wrong with gaining weight, we’ve grown up with the idea that weight gain is something negative. It’s only now that this mindset is starting to shift but it is still easier said than done. So triggers are often foods or habits that society has perceived as negative and any guilt resulting from that is also naturalised. But guilt after eating isn’t something that is supposed to be natural. Identifying what triggers your food guilt is the first step to deconstructing the reasoning behind the guilt.

#2. Write & Reflect

One method that always helps is to journal your food guilt, writing down what you did that day and your emotions throughout. Often times you’ll find that writing it down helps you feel more accountable of what or how much you ate, helping you realise it isn’t as bad as your mind is saying it is. However, this isn’t the same as calorie or macro tracking, you would only write down the emotions in that moment, not track every day. Writing down what you regret and then throwing that paper away can help you acknowledge the food guilt and be more mindful so that you can put it past you.

#3. Validate Hunger Cues & Cravings

One of the biggest struggles when it comes to food guilt is knowing when you are hungry. Often times we reprimand ourselves for hunger, but hunger does not always mean boredom, stress, or needing water. A lot of the times you’re hungry because your body needs nourishment and it’s important to acknowledge these cues as well.

We’ve cultivated this idea that cravings are wrong, but rather than suppressing your cravings every time, it might help to give your body what it wants. This doesn’t mean mindlessly eating foods which may not be the most nutritive. Instead, it means having the occasional bowl of ice cream or pizza. If you incorporate balance into your life and listen to your cravings every once in a while, you’ll find it much easier to maintain a healthy lifestyle.

#4. Move Your Body

Moving your body after overeating or when you’re feeling guilty doesn’t mean running on the treadmill for 3 hours as punishment. Often times we feel down or lethargic because we haven’t moved our body that day and that can lead to feelings of guilt. Moving your body can mean anything from 5 minutes of stretching or dancing to a daily walk. If you suffer from food guilt, move your body not to burn calories but to feel in control of your body in that moment.

#5. Do not Punish Yourself

My last and final tip is to never punish yourself for bingeing or overeating. If you feel like you overate, then you can feel content that you enjoyed your food or simply move on from it. If you overate at a family dinner, realize that a big part of these experiences with family are tied to the food you had. If you binge ate everything and everything at 2 am and you don’t even remember what or why, then realize that your body needs fuel and you can always put that to good use layer on.

I hope you found something useful here today. Although I’m not an expert, I’ve had my fair share of food guilt and know that it shouldn’t be naturalized even though it is. Food guilt can be a habit passed down from one person to the other, but it should never limit how you live your life. At the end of the day, when you look back on your life, you won’t even remember the guilt. So ‘if it won’t matter in 5 years, don’t stress about it for more than 5 minutes’ – Dekker. Thank you for reading, xoxo.

Gluten Free Cornbread Recipe

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Cornbread is something I’ve always heard about during thanksgiving. It’s known as a staple in southern American cuisine but I had never tried it before. But the other day, I found a bag of cornmeal lying around and decided to give it a try.

This cornbread recipe is gluten and dairy free. It’s super easy to make and can be sweet or savory. With a crunchy outer crust and a soft and fluffy interior, this recipe is a must try for anyone craving homemade cornbread. Here’s what you’ll need.

Ingredients

  • 1 1/4 cup yellow cornmeal
  • 2 eggs
  • 1/4 xylitol
  • 3/4 cup gluten free flour blend
  • 2 tsp baking powder
  • 2 tbsp coconut oil
  • 1 1/4 cup unsweetened almond milk
  • 1 pinch of salt

Instructions

  1. Preheat the oven at 180°C
  2. Combine the flour, cornmeal, xylitol, baking powder, and salt.
  3. Mix in the eggs, almond milk, and coconut oil.
  4. Pour the batter in a lined baking tray and bake for 30-35 mins or until a fork or cake tester comes out clean.
  5. Allow to cool and cut before serving.

I hope you enjoy this recipe. Please like and follow for more quick gluten and dairy free recipes like this one. Thank you for reading, xoxo.

Almond Chocolate Oat Cookies

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Hey guys, welcome back to the blog. Today’s recipe is a quick and easy oatmeal cookie recipe made with whole ingredients. They’re a guilt free treat that can be altered just by adding any toppings or flavouring you’d like. You’ll definitely want to make these on the regular, so make sure to save this recipe post.

Ingredients

  • 2 cups fine oats
  • 2 eggs
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 3 tbsp coconut sugar or xylitol (for a sugar free alternative)
  • 1/4 cup chopped almonds
  • 1/4 cup chopped chocolate (I used Nova’s sugar and dairy free chocolate)
  • 1 tsp baking powder
  • 1 pinch of salt

Instructions

  1. Combine the coconut oil, sugar, vanilla extract and eggs.
  2. Fold in the oats, almonds, chocolate, salt and baking powder.
  3. Scoop out the cookie dough into equal balls and flatten onto a lined baking tray.
  4. Bake at 180°C for 30 mins.

A super quick yet delicious recipe that you can enjoy guilt-free. I like to think of it as an everything cookie where you can add any toppings; nuts, seeds, dried fruit. Definitely try out this one and like if you enjoy it. Thank you for reading and follow for more recipes like this one, xoxo.

Ginger Cookies

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Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.

Ingredients

  • 1/4 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 1 tbsp grated ginger
  • 2 eggs
  • 1 cup oat flour
  • 1 cup almond flour
  • 1 cup corn flour
  • 1tsp cinnamon

Instructions

  1. Preheat oven at 150ºC.
  2. Combine coconut oil, coconut sugar, ginger, and eggs.
  3. Fold in the different flours, cinnamon, and any other spices you’d like.
  4. Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
  5. Roll out the cookie dough into even portions, lightly pressing them down.
  6. Bake for 20-25mins or until they harden on the outside.

This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.

Healthy Orange Cake Recipe

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Hey guys, welcome back to the blog. Today’s recipe is a new one, a gluten and dairy free orange cake! This simple recipe is a twist on my usual lemon bars. It is a soft, yet denser cake, covered with a sweet orange syrup. This is my first time experimenting with fresh oranges, without any orange extract. While you can add orange extract to boost the flavour, I’d definitely recommend adding freshly squeezed orange juice to this one. The recipe yields 9 servings but you can easily double it. The cake is best served warm and would pair great with fresh fruit. Here is how you can make it!

Ingredients

  • 1/4 cup coconut oil
  • 1/3 cup erythritol sugar
  • 1 tbsp orange zest
  • Freshly squeezed orange juice (I used 3 oranges)
  • 3 medium-sized eggs
  • 1 cup almond milk (or any plant-based milk)
  • 1 1/2 cups gluten free flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 2 tbsp honey + juice from 2 oranges (for the simple syrup)

Instructions

  1. Preheat the oven at 150ºC.
  2. Whisk together coconut oil, eggs, sugar, and orange zest.
  3. Mix in the orange juice.
  4. In a separate bowl, mix the flours and baking powder together.
  5. Sift in half of the dry mixture into the wet and fold in gently.
  6. Alternate between adding in the almond milk and dry mixture until you get a smooth, thick batter.
  7. Pour the batter into a lined baking tin and bake at 180ºC for 25-30 mins, until the top turns golden.
  8. To make the simple syrup (traditionally made with equal parts sugar and water), slightly warm up some honey and mix in the orange juice.
  9. Use a fork or skewer to poke small holes in the cake, drizzle the syrup all over and cut into squares before serving.

I hope you try out this recipe and find it helpful. I have a few more recipes coming out this month so keep an eye out for more gluten and dairy free baking. Please like and follow to support the healthboss community and thank you for reading, xoxo.

The Best Healthy Chocolate Chip Cookies Recipe

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Hey guys, welcome back to the blog! It’s been a hot minute since I’ve baked some healthy cookies so to get back into it, I tried a new gluten, dairy, and sugar free chocolate chip recipe. I tried this recipe a couple of times to make sure it is foolproof and if you want a chewy, crisp cookie then this is the recipe for you. This recipe yields about 9 servings but you can easily halve or double it. They also store really well in the fridge, and they have a more soft, crumbly texture when warm.

Gluten Free Flours

The type of flour you use significantly impacts the texture of your cookie, for this recipe I used self-raising gluten free flour from Freee Farm, but you can also use any gluten free all purpose flour blend. I like using a pre-made flour mix to simplify the recipe rather than mixing different flours to achieve the right consistency. However, for this recipe I would avoid bean flour or coconut flour, which could change the taste and texture of the cookie.

Sugar Substitute

For this recipe, I used a sugar free stevia/erythritol brown sugar from Truvia. I would recommend brown sugar for this recipe rather than white sugar blends because it gives the cookie that soft texture in the middle. If you want to substitute the brown sugar, coconut sugar should also work well.

Making it dairy free

If you want a dairy free recipe, you can use coconut oil like I did. If not, you can use traditional butter. I have not tried vegan butter with this recipe, but it should work as well. Your cookies need a source of fat to stay soft and chewy, if you skip it you risk having a dry and crumbly cookie.

Tips

  • Allow all your ingredients to come to room temp to prevent the coconut oil from solidifying.
  • Do not overman the dough.
  • You can chill the dough for 15mins before baking so that the cookie expands while the fat melts when baking.
  • Avoid flattening the cookie dough balls, they should spread out when baking, otherwise they’ll just melt into one big puddle.

Ingredients

  • 1/4 cup coconut oil
  • 1/2 sugar substitute (I used Truvia Brown Sugar)
  • 1 tsp vanilla extract
  • A pinch of salt
  • 2 eggs
  • 2 cups gluten free flour
  • 1/4 cup dairy free chocolate chips

Instructions

  1. Preheat the oven at 150ºC.
  2. Whisk coconut oil and brown sugar until well combined.
  3. Add in the vanilla, salt, and eggs.
  4. Gently fold in the gluten free flour until it forms a sticky dough.
  5. Fold in the chocolate chips and chill the dough.
  6. Roll out cookie dough balls on a tray lined with baking paper, ensuring each one has enough room.
  7. Bake at 180ºC for 15-20 mins or until they turn golden.
  8. Allow them to cool on a rack and store in an airtight container.

There you have it! My favourite chocolate chip cookie recipe. I hope you try this one out and find more recipes you’ll enjoy. Please like and follow for more gluten free recipes. Thank you for reading xoxo.

Healthy Chocolate Cake Recipe

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You need to make this recipe!

I’ve always been a fan of chocolate cake, I mean who isn’t? But, as much as I love it, I don’t always feel that great after eating it. While there’s nothing wrong with indulging in a traditional chocolate cake without any guilt, I still wanted to enjoy a version that didn’t throw me into a food coma. That’s why I wanted to create a chocolate cake recipe that was rich and decadent yet light and simple. I made this chocolate cake a while back for Christmas and it’s become a personal favourite since then. It is gluten and dairy free, as well as sugar free if you use a sugar substitute like I did. Most importantly it is super quick and easy to make. So here’s what you’ll need…

Ingredients

  • 1 cup oat flour (simply blend some oats in a blender or food processor)
  • 4 eggs
  • 1 cup chocolate chips (I used pure chocolate pellets without dairy or sugar). You can also use roughly chopped dairy free chocolate (I like the one from sweet switch)
  • 2 tbsp raw cacao powder
  • 1/3 cup xylitol (or any sugar substitute)
  • 1/3 cup almond milk
  • 1/2 tsp baking powder
  • 1 pinch of salt

Steps

  1. Preheat your oven to 170ºC
  2. Over a double boiler, melt the chocolate with the almond milk, stirring gently.
  3. While the mixture is melting, separate your egg yolks from the whites.
  4. Whisk the egg whites until they become fluffy and soft peaks form.
  5. Once the chocolate has melted remove from the double boiler, allow to cool slightly and stir in the xylitol.
  6. Now take your yolks and temper them by adding a spoonful of the chocolate mixture and combining.
  7. Add the tempered yolks to the rest of the chocolate.
  8. Sift in 1/3 of the oat flour, the baking powder, salt, and cacao powder into the chocolate. Fold gently until well combined.
  9. Now add a third of the egg whites into the batter and fold gently. Repeat these steps until you’ve added in all your flour and egg whites. It’s important not to over mix, fold in the ingredients with a spatula to achieve the best results.
  10. Once fully incorporated, transfer the batter into a lined cake tin and place in the oven.
  11. Bake for about 30-45 minutes, once the cake is cooked in will be firm all the way through.
  12. Allow it to cool before removing from the tin and slicing.

Tips

  • Double boiler: to use a double boiler simply boil water in a saucepan and place a heatproof bowl over it to melt the chocolate in.
  • Oat flour: when making oat flour it’s useful to make sure your blender is completely dry and pulse the oats. I love using oats for this recipe because it’s light but keeps the cake moist. I wouldn’t suggest changing out the flour.
  • Tempering your yolks is necessary to prevent them from cooking in the hot chocolate.
  • With this type of cake, folding your flours in is better than whisking because you don’t want to over-mix. You want the batter to be airy and not dense.

I hope you try out this recipe and let me know how you find it. I know how ‘guilt-free’ treats are hard to come by which is why I try to find the best alternatives to make my own. If you’d like to see more of these recipes and other tips on healthy baking, please like and follow for more, xoxo.

Crunchy Roasted Chickpeas Recipe

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For those times when you’re craving a salty, crunchy snack and you have a can of chickpeas just laying around.

Today’s recipe is a quick one but if you want a quick snack that takes minimal effort then keep reading!

Chickpeas are packed with fibre, protein and several vitamins, which make them filling and the perfect plant-based protein snack. I love including them in recipes for a vegan protein option and you can even add them to your salads. Chickpeas are a versatile ingredient and can be used in a number of recipes. When it comes to chickpea snacks however, it’s best to make your own at home. Store-bought snacks can contain a number of unnecessary ingredients so it’s best to avoid the processed kind. The best part is that you can make any flavour combinations you want depending on which spices you use to make this chickpea recipe your own.

Nutrition facts (1 Cup chickpeas)

  • Calories: 210
  • Protein: 10.7g
  • Carbs: 35g
  • Fat: 3.8g
  • Fibre: 9.6g
  • Sodium: 322mg

INGREDIENTS

  • 1 can of chickpeas
  • 1tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1/2 tsp thyme

Steps

  1. Wash your chickpeas well and dry with a kitchen towel. I like to remove the skin to get the extra crispy.
  2. Drizzle in your olive oil, (avocado oil is also an option) and add in your seasonings.
  3. Stir until the chickpeas are evenly coated.
  4. Bake in a preheated oven at 150ºC for about 1hr. Check on them and stir regularly to ensure they do not burn. Once they harden and turn golden brown they’re done.
  5. You can store them in an airtight container for about 3-4 days.

Are Hidden Calories Hindering Your Weight Loss?

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If you’ve been diligent with eating healthy and tracking your calories for a while now, yet you still haven’t lost any considerable weight or fat, then hidden calories may be the reason why. We often think that when we’re eating ‘healthy’ then we should be losing weight. But weight loss and fat loss are a little more more complex than that.

Losing weight often comes down to calories in versus calories out. This means that to lose weight you would have to be in a calorie deficit, in other words, using more energy than you are consuming. When you are in a deficit, your body will turn towards other sources of energy, usually fat. This is where the difference between weight loss and fat loss comes in as the former usually does not focus on composition and the latter focuses on retaining muscle. But this is a bit more complicated and is meant for another post.

Moving on, if it all comes down to calories, then that means you can be eating healthy and not lose weight if you are in a calories surplus or on maintenance. This brings us to hidden calories; sometimes the foods we eat have way more calories than we think they do. This doesn’t mean they are bad for you, only that you have to be more conscious of your overall energy intake. You do not want to waste calories on certain things or think you are in a calorie deficit when the opposite is true.

So, let’s look at some of the hidden calories most common in our diets and what you may want to be aware of. Keep in mind that these foods are by no means bad for you. They are not ‘evil’, they are just higher in calories and when consumed in large amounts, add up to your overall calorie intake. I enjoy these things in moderation or I try to find lower calorie alternatives, but I do not obsess over them. The importance of your fitness goal is turning it into sustainable habits and eventually a lifestyle. So, let’s get into it!

#1. Dressings & Sauces

Salad Dressing
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Eating a salad is healthy and most salad dressings and other sauces are considered healthy. However, dressings are often higher in calories than the whole salad, especially when you are eating out. For example, on average 1 tablespoon of vinaigrette has about 75 calories, similar to ranch dressing and 2-4 tabelspoons of that can add up. So skipping out on the dressing or opting for a lower calorie version may be a better option.

#2. Cooking Oils

Cooking oil
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We cook almost everything in oil and forget to calorie track it at times. Cooking a meal in 2-3 tbsps of oil does add calories to your overall consumption and may be the reason why you are not in a calorie deficit. 1 tablespoon of olive oil has about 120 calories and the same goes for avocado oil. You can simply be more mindful of the amount of oil you use and add it in your calorie tracking to be more accurate.

#3. Smoothies/ Smoothie Bowls

smoothie bowl
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Smoothies and smoothie bowls are considered the epitome of health. It took the media by storm as every influencer started shoving smoothie bowls into their cameras. But it’s easy to loose track of how many things we’re stuffing into a blender or how many things are added to the smoothies we buy. When it comes to a smoothie, it’s best to keep things simple and aim for high protein.

#4. Almond/Peanut Butter

almond butter
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Almond butter is a staple in my grocery hauls. I love it it my oatmeal and on toast and you probably enjoy nut butters too. But they are higher in calories than you might think; 1 tablespoon of almond or peanut butter has about 100 calories. This doesn’t mean you can’t enjoy it, but do so in moderation so that you can have more control over your energy consumption.

#5. Protein Snacks

veggie chips

Last on my list of tricky foods are protein snacks. Protein snacks are often marketed as ‘healthy’ and great for your fitness goals. But processed snacks sometimes contain a lot more than just protein, they are often loaded with sugar, preservatives, and calories. Whenever you buy them it’s beneficial to check the ingredients and composition so that you know what you are consuming.

I hope you enjoyed today’s post and found something useful from it. Disclaimer: I am not a nutritionist or dietitian and the tips I share are based from personal experience. Nevertheless, I hope you like and follow to join our health boss community, xoxo.