Diary of a Mindful Eater – Day One
I have had the most amazing and satisfying week of eating. Sometimes it just goes right. I have been on this planet long enough now to know what works for me and what doesn’t. Eating late doesn’t. Eating chocolate doesn’t. Drinking alcohol doesn’t. Eating too big a meal doesn’t. Eating sugar doesn’t. I work long days with very few gaps so proper meals aren’t really an option. And as I have found, I don’t really need them anyway. Food is a joy and a pleasure to me. I enjoy planning it and cooking it but I have limited time. But since practising Mindfulness I now make good healthy choices more often than I don’t. This week it all went to plan and I felt so well as a result.
Let’s begin with breakfast. I don’t always have time for breakfast as I am up and out to the gym or swim or cycle and then to work. I always have beetroot juice with wheatgrass and spirulina and a very good vitamin supplement regardless. If I have time my breakfast choices are:
Sardines or mackerel fillets on toasted rye bread
Scrambled egg with spinach, tomato and mushroom
2 cups Nuts – almonds, walnuts, pecans, cashews
1/2 cup Seeds – sesame, pumpkin, sunflower
coconut flakes – i brought a coconut and made my own for fun and purity
1/4 cup coconut oil
1/2 cup raw honey or maple syrup
1 tsp vanilla extract
1 tsp sea salt
1 cup of dried fruit – raisins, cranberries, cherries etc.
Put nuts, seeds and coconut into a blender and pulse a few times to break into small chunks. Add orange zest, cinnamon and ginger powder.
Put coconut oil, honey and vanilla in a saucepan and heat slowly to melt and blend
Stir in the nut stuff and coat thoroughly
Spread mixture onto baking parchment and cook for about 20 – 30 minutes until lightly browned. May have to stir it a couple of times for evenness. When cooked add dried fruit and sprinkle with salt. Press to make firm so that when it cools you can break it into chunks. Will keep for a week but won’t last that long!!
Eat with natural unadulterated greek yoghurt and some berries.