I don’t know about you, but when I’m highly focused on not eating something, it just makes me want it more (give me all the wine and cheese, please!). Years ago I came across a brilliant concept on dieting that has stuck with me and forever changed the way I think about food.
A few years ago, I was on route to a weekend spin class and on a whim, decided to pop into a supplement store and take a look around. When I saw their wall of electrolytes products I became curious. As an adult, I had never consistently used electrolyte powder or energy drinks as part of my workout routine (remember when drinking Gatorade as a sporty teenager was a thing?!) I ended up picking up an electrolyte sample packet to see if it would make any difference in my performance on the bike.
Do you like spaghetti squash as much as I do? It really is the perfect swap out for noodles or traditional spaghetti. To get a low-carb, delicious alternative to pasta, all you need to do is bake it in the oven and then use your fork to pull apart the strands. Last week while I was preparing dinner, I did a quick Google search to figure out what temperature I needed to set my oven to, when I came across a brilliant and super simple hack for cooking spaghetti squash. Not only does this trick eliminate a few steps but it also saves you from washing a dish! Sounds too good to be true? Well, it’s good and also it’s true.
Have you ever heard of or tried Beachbody’s Shakeology? If you Google, “Beachbody Shakeology” you’ll find hundreds of testimonials and praise from the Beachbody community as being the gold standard of superfoods and the only shake you’ll ever drink again. After doing some of their workout videos (which are excellent by the way), I thought I’d give the vegan chocolate Shakeology a go for a month or two to see what all the hype was about.
Back in December, I started a new at-home workout program that is done in tandem with a macro-timed nutrition plan. Not only was I new to a structured workout program (hello, COVID life) but I had never tracked my macros, or calories for that matter, before. I’m now more than halfway through the 13-week program and I have seen many wonderful changes in both my performance and overall health. It’s like a completely new way of living and eating and I can’t stop telling all my friends about it.
Are you on the everything-can-be-made-with-cauliflower train? If not, I encourage you to get on! This cruciferous vegetable is a great source of fibre and vitamin C, plus it’s a low-carb alternative to grains and legumes. Some nights I’m all fired up to pull out my food processor, pour myself a glass of wine and make something adventurous for dinner. Other nights, I’m just not in the mood. Enter my favourite dinner hack – riced cauliflower. Stocking your freezer with frozen cauliflower will save you time, help you cut back on your carb intake, and allow you to add more fibre and veggies into your diet. Intrigued yet? Here’s three easy things to make with frozen riced cauliflower this week.