We are just coming into Autumn here in New Zealand and the weather seems to really be reflecting that! One day it will be a beautiful day full of sunshine and the next it is hailing.
My university studies are also getting into full swing. By full swing I mean I seem to have been given a lot of work straight away. With a combination of a very busy timetable and extremely changeable weather, I decided that it was time to clean up my eating a little bit to avoid getting sick and tired. I came up with 5 eating goals.
1. Up my vegetable intake- My fruit intake is already really good so I decided to focus on including lots of vegetables into my meals. My aim is for my dinner to have half a plate of vegetables.
2. Green tea or lemon water first thing every morning- Both green tea and hot water with lemon are supposed to have really good detoxifying effects on your liver. Very important to keep a clean liver in order to stay healthy.
3. Ground flax seed or chia seed every day- I don't eat a whole heap of fish so both ground flax seed and chia seeds are a really good way to include some more omega 3 into my diet (and cheaper than fresh fish). I have a coffee grinder dedicated to flax seeds but I seem to have gotten very slack at putting it on/in my meals.
4. 1 serving fish every week- Fish is really great for protein and nutrients. This will probably be in the form of tinned tuna or salmon as it is what I can afford. I may even become brave enough to give sardines a go... Anyone have any great recipes?
5. At least 2 bottles of water a day- I am aiming to drink 1.5 litres of water per day on top of other fluids i.e. green tea, juice.
My hope is that if I can follow these goals I can keep myself in peak condition. I'll just have to wait and see how I go.
Anyway here is the recipe that I promised in yesterday's WIAW post. It combines superfood quinoa with some great vegetables and a pretty tasty green sauce.
Makes 2 servings
Ingredients
2 cups cooked quinoa (I cooked mine in my rice cooker)
1/4 small head broccoli
1/4 small head cauliflower
1/4 cup plain yoghurt
1/4 cup dried cranberries
1 cup baby spinach
30g sharp cheddar cheese
1. Chop the cauliflower and broccoli into small florets.
2. Spray with cooking spray and then roast in the oven at 180 degrees C for 15-20 minutes or until they are tender and the cauliflower is beginning to go golden.
3. Meanwhile, in a blender or food processor, whizz the yoghurt, baby spinach and cheddar until smooth.
4. Toss together the quinoa, roasted vegetables and cranberries, then drizzle with the dressing.
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