A Sydney dietitian’s quick and healthy meals for best corporate nutrition

Working extensively with many corporate clients and companies to educate and up skill in nutrition has proven to us that quick and easy meals can be a struggle. Before you hit that button for Uber Eats, check out some of our suggestions below.

Healthy balanced breakfast recipes

Breakfast smoothie:

300mL milk, frozen banana, 1xcup berries, ½ cup Greek yoghurt, 1xtsp cacao, tbsp of chia seeds, tbsp peanut butter, ice

Tip: Add all the ingredients to the blender the night before

Option: Add a shot of expresso. Trust me, it tastes amazing!

Peanut butter toast on grainy sourdough with a high protein yoghurt

Tip: Wrap your toast facing inwards to each other in aluminium foil. Buy the squeezie yoghurt options like Chobani Fit for less fuss. Lactose free? No worries, choose YoPro instead.

Healthy balanced lunch recipes

Rice, pre-packed salad & hot smoked salmon

Tip: Use ½ packet of re-heat able rice (~1 cup). My favourite is currently the Brown Rice and Buckwheat infused with Hainanese flavours. Coles and Woolies have many salad mix options like Kale Slaw, Coleslaw and leafy mixes.

Falafel wrap with tabouli and hummus

Tip: Buy some pre-made falafel (ie. Yumi’s) and use grainy wraps which are of a lower glycaemic index. This means they fill you up more and provide a steady stream of energy to the brain. If you can, why not leave all these ingredients in the fridge for the week at work?

Healthy and balanced dinner recipes

Frypan frittata

Tip: Use up all your veggies at the bottom of the fridge. Make sure to add some corn of sweet potato, as some carbohydrates at dinner can actually help with a good sleep J

Crispy red rice and lentil bake

Tip: You literally throw this all in to bake, walk away and 20 minutes later its done! You can access our recipe here: https://www.bodyfusion.com.au/blogbodyfusiondietitiansydney/2019/10/8/baked-fish

Iron rich red lentil and pesto chicken pasta recipe

Serves 4

Ingredients

·      Garlic infused olive oil

·      ¼ squeeze of lemon

·      1-2 tbsp Jamie Oliver Pesto – Chili Tomato OR regular

·      Bunch of asparagus, bottoms chopped off

·      Bunch of broccolini cut into thirds OR 300g baby spinach

·      Zucchini, chopped

·      400g chicken breast

·      ½ cup of green peas

·      Packet of Barilla Red Lentil pasta

·      Parmesan cheese

·      Pepper

Method:

1.  Put a kettle on to boil and prep water for pasta

2. Heat a little oil in a pan and then lightly cook vegetables, set aside

3. Put pasta on to cook as per instructions on the box

4. Thinly slice chicken and fry over medium heat for 3-4 minutes, set aside

6.  When pasta is cooked, drain and add back to the saucepan

7. Add in the chicken and vegetables as well and cook over medium heat

8. Add your pesto

9. Serve with parmesan on top and some cracked pepper

Nutrition

High in fibre to fill you up, assist with digestion and keep you full

The lentil pasta has 2xprotein as regular pasta and 2xfibre as regular pasta, it is also high in iron (1 cup = 3 mg)

Vitamin C in the lemon helps with iron absorption

Baked fish with crispy rice and veggies

Serves 5

Ingredients

• 4-5x 150g white fish fillets

• 1x 400g can of lentils (drained and rinsed)

• 1x 250g microwave pack of brown rice or quinoa blend

• 250g punnet cherry tomatoes

• 1x bunch of broccolini

• 1/2 cup frozen green peas

• 1x bunch of asparagus

• 2x large zucchini

• 1x small red onion (optional)

• 4-5 cups baby spinach and rocket

• Herbs and spices - rosemary, paprika, basil, turmeric, ginger, garlic, etc

• 1 tbsp. extra virgin olive oil

• t tsp. lemon zest

• Balsamic vinegar

How to prepare and bake?

• Preheat oven to 180°C.

• Place brown rice and lentils (drained and rinsed) into a baking tray and arrange so it covers the bottom of the pan

• Dice cherry tomatoes and onion and keep asparagus and broccoli long - arrange all the veggies across the rice and lentil base + the fish fillets across the top

• Dress with olive oil, garlic, lemon and herbs and spices of your choice

• Bake for 15-20 minutes or until the flesh is flaky and cooked through the middle of each fillet

• Serve with rocket/spinach and spiralled zucchini as a side salad with balsamic vinegar

Nutritional Benefits!

• High source of dietary fibre and prebiotic fibre!

• Rich in antioxidants from the array of coloured vegetables

• Great source of protein (both animal and plant-based!)

Inspired by: Aimee, Lane Cove, Wahroonga, Hunters Hill Dietitian

Red Lentil and Pumpkin Soup

This lovely recipe comes from one of our amazing Balgowlah clients Pam. Pam reports that it absolutely delicious! Pam has been enjoying eating the soup as a good way to pack more veggies in. Thanks for sharing Pam :)

Serves 4

Ingredients

450g pumpkin, peeled, chopped (oven roasted)

2 teaspoons olive oil

1 brown onion, chopped (or 1 leek, sliced)

2 cloves garlic, crushed

1 large carrot, grated

1 cup dried red lentils, rinsed, drained

3 cups reduced-salt vegetable stock

400g can no-added-salt diced tomatoes

1 teaspoon turmeric

1 teaspoon ground ginger

Pepper to taste

4 slices grainy sourdough bread

1 small avocado, sliced

1 tablespoon finely chopped fresh flat-leaf parsley

1/3 cup low-fat natural yoghurt, to serve 

Instructions

1.     Preheat oven to 200oC / 180oC fan-forced.  Place cut pumpkin in a bowl and mix with a little olive oil.  Line a large baking tray with baking paper and add pumpkin.  Bake for 40 minutes or until pumpkin is golden and tender. 

2.     Heat oil in a large saucepan over medium heat. Add onion / leek and cook for 5 minutes or until soft. Add garlic, carrot, lentils, stock, 2 cups water, tomatoes and pepper to taste.

3.     Bring to the boil, reduce heat and simmer, covered, for 15 minutes.  Add warm cooked pumpkin and simmer for another 10 minutes.

4.     Remove from heat and puree using a stick blender.

5.     Meanwhile, toast bread and top with sliced avocado. Sprinkle soup with parsley, dollop with yoghurt and serve with avocado toast.

Nutrition:

Kilojoules: 1,842kJ               Total fat: 16g                           Dietary fibre: 12.8g

Calories: 440cal                   Saturated fat: 3.6g                Sodium: 958mg

Protein: 23.2g                        Carbohydrates: 45.3g         Calcium: 138mg

Sugars: 15.2g                         Iron: 5.1mg

Moroccan Chicken Cous Cous Salad

Ingredients

Chicken

·       Olive oil – 2xtsp

·       2 cloves of garlic, crushed

·       ½ brown onion, finely sliced

·       1 tsp. paprika

·       1 tsp. cumin

·       1 tsp. turmeric

·       ½ tsp. black pepper

·       ½ tsp. red chili flakes

·       600g chicken breast (100g chicken/serve) – diced thinly

Cous cous

·       250g packet of Israeli (Pearl) cous cous

·       1xveggie stock cube

·       ½ butternut pumpkin, cubed

·       1xred capsicum, sliced

·       1xlarge zucchini, sliced

·       1xpunnet of cherry tomatoes, cut in half

·       ½ packet of finely chopped fresh mint

·       1xlemon/lime – juice squeezed

·       100g Danish feta – Finely cut into cubes

·       8-10 dried apricot halves, finely diced

·       Greek yoghurt to top

Optional: Drain a can of chickpeas or lentils and run through the mix to make it go a bit further

Method

1.    Steam pumpkin in microwave with dash of water for 4 minutes until soft

2.    Add pearl cous cous to 2.5 cups of water over medium heat, add in 1xstock cube – cook for 5-10 mins until soft and no water left. Remove and leave to cool

3.    Add oil to a pan over medium heat. Add garlic and onion, cook until brown.

4.    Add in the chicken and cook for 4-5 minutes until lightly browned. Just before removing add in all spices (paprika, cumin, turmeric, pepper). Remove chicken from pan and set aside

5.    Add a little oil back into chicken fry pan and add in capsicum, zucchini, and cherry tomatoes

6.    Finally add all ingredients together in large serving bowl: Pumpkin, cous cous, chicken, cooked veggies, feta, fresh mint, apricots and Danish feta. Mix and season with pepper.

7.    Serve with generous dessert spoon of greek yoghurt on top

Nutrition – Did you know?

·       Keeping water when you steam veggies means you retain the nutrients in the water. Don’t throw it away and use

water sparingly when steaming!

·       Pepper increases the bioavailability of turmeric by 2000 %

·       Spices contain large amounts of anti-oxidants which are thought to prevent ageing in our cells

·       Pearl cous cous is lower GI than normal cous cous, keeping us fuller for longer

·       You can reduce the salt in this meal by adding in your own home made stock or perhaps its salty enough with the

Danish Feta

Three tops tips for the time poor corporate: Increasing vegetable intake to boost health, longevity and work performance

Back to back intense meetings, extended work hours, skipping meals whilst adding copious amounts of caffeine – sound familiar? What if nutrition could be quick, tasty and practical to make everything easier? Well it CAN and not only will this reduce your risk of chronic health disease such as diabetes, cancer and heart disease, but also help improve body function and increase energy.

The stats: Lettuce tell you

Did you know that in 2014-15 that only 7% of Australian adults met the guidelines for recommended intake vegetables?

Similarly, in a recent survey conducted in a leading Australian bank by our business Body Fusion, 85.5% of employees were not meeting their recommended serving.

Fact: Healthy employees have been found to be three times as productive than unhealthy employees!

So what are these “guidelines” ?

Taken from the Australian Healthy Food Guide Portion Sizing Poster

The implications: Lettuce tell you more

 Not meeting your brightly coloured intake of rainbow veggies means:

·      Less fibre, negatively influencing digestion and increasing risk of colon cancer

·      Decreased satiety = hungry worker = impacted mood and interaction with team plus reduced  ability to concentrate

·      Insufficient intake of vitamins and minerals, which support body function. For example vegetables are an excellent source of potassium which aids in electrolyte balance, regulation of blood pressure and supports nerve and muscle function (including the heart!)

·      Compromised immunity, which influences energy, enjoyment of work and sick days needed

Help me solve this creatively and simply: Now!

1.    Be organised

This means from the get go on a Monday and yes a shop is crucial over the weekend! We suggest bringing healthy snacks to work that include vegetables: veggie sticks (carrot, cucumber, red capsicum) and hummus, savoury muffins or a small snap lock bag of cherry tomatoes.

2.    ALWAYS make sure there are vegetables in your lunch

What’s the easiest way to do this? Take food from home that has been cooked in advance. A huge vegetable frittata, vegetable lasagna or spinach and ricotta pie at home will make multiple serves. Salads are also always a winner!

Like to purchase on the run? Alternatively look to add veggies to your lunch in other quick ways. How about you match a veggie-based juice (carrot, celery, beetroot, ginger and apple) with your grainy ham and cheese toastie?

3.    Use tools and cues as reminders to eat

When things get busy, eating goes to the end of the priority list. Putting your snacks or lunch near your keyboard, setting a phone alarm or having another healthy buddy in the office to keep accountable will all work.

Another option is the new amazing App VegEze app by Hort Innovation https://horticulture.com.au/ which gives your hot tips and reminders to encourage you to get to your goal of 5 serves in the day.

So there you have it: Get started today by doing a big healthy grocery shop or better yet check in with a Dietitian to help guide you on your own personalised journey!

Ash, Vegetable and life enthusiast

Flour Guide: Nutrition, Baking & Best Uses

With the number of flours available in the supermarket today, it can be overwhelming (What the hell is TEFF?!). This guide looks at some of the most popular flours used in everyday cooking and mentions some new flours that are available in stores. We share our top picks at the bottom of the blog to keep your delicious baking producing healthy outcomes too!

Grains 101

·       In Australia, wheat based flour is commonly used by food manufacturers and individuals at home. Wheat grains are ground down and sifted in a process called milling, to produce flour.

·       There are three major parts of a cereal grain: the endosperm, bran and germ.

·       Different components of any grain may be left in or taken out depending on how it is milled. This will produce different kinds of flour.  

WHITE FLOUR

In white flour, both the bran and germ have been removed via milling. As the bran and germ contain more dietary fibre than the endosperm, white flour has a light consistency. Many micronutrients including B vitamins, iron and magnesium are found in greater concentrations in the bran and germ layers of the grain. Therefore, white flour contains less of these nutrients. However, flour may be restored with some of these lost nutrients and may also be fortified with additional nutrients such as folic acid and iodine.

Uses: White flour is commonly used to make bread, pizza dough or sweet bakes such as cakes, muffins and scones. White flour is often used as a thickener for gravies and sauces.

Nutrition

 WHOLEMEAL FLOUR

Incorporates the bran layer of the wheat grain, which makes this flour higher in fibre, protein as well as vitamins and minerals (e.g. niacin (B3) and iron). This flour may also be fortified with additional micronutrients.

Uses: Like white flour, wholemeal flour may be used to make sweet/savoury breads or doughs or cakes, muffins and scones

RYE FLOUR

Derived from the rye grain, rye flour is milled in a similar fashion to wheat. A little harder to find and more expensive than wheat flour, you may have to venture outside major supermarket chains to find rye flour. Rye flour comes in both dark and light varieties. Light rye is lighter than dark rye and contains less calories, fibre and protein per.

Uses: Rye flour may be used to make breads, pumpernickel, crispbreads, or biscuits.

SPELT FLOUR

Spelt is an ancient grain, cultivated over thousands of years. This grain is rich in several vitamins and minerals including B vitamins (thiamin, niacin and folate), magnesium, copper, iron and manganese. Spelt is a high protein, high fibre flour making it a great alternative to wheat flour.

Uses: May be used to make dense breads, biscuits or pastas. Spelt is quite flavoursome so is best for savoury dishes.

GLUTEN FREE FLOUR

Gluten free flour is generally a mix of various gluten free flours including corn and tapioca starch and rice flour. Due to the ingredients, this flour is quite low in protein compared to other flours.

Uses: Gluten free plain or self-raising flour can be used to make a variety of dishes including breads, cakes, muffins, batters and can be used as a thickener for sauces/gravies.

COCONUT FLOUR

Derived from the pulp of the coconut, coconut flour is a soft, light flour. It is a by-product made during the coconut milk making process. Coconut flour is also extremely high in flbre and a good source of protein. This flour absorbs a lot of liquid, therefore much less is required to make a certain product (e.g. muffins) than wheat flour.

Uses: Coconut flour may be used to make cupcakes or muffins, cakes, biscuits, pancakes and breads. It may also be used as a gluten free alternative for batter.

QUINOA FLOUR

Derived from another ancient grain, quinoa flour is high in fibre and protein, and contains a variety of vitamins and minerals including B vitamins, magnesium, iron and phosphate.

Uses: Quinoa flour produces quite a moist bake, and is good for muffins, cakes, pastries or sweet/savoury breads.

CHICKPEA FLOUR

You may or may not have seen chickpea flour in your local supermarket. As this flour is derived from chickpeas, it contains a significant amount of protein along with B vitamins and dietary fibre.

Uses: Chickpea flour may be used to bake cakes, breads and biscuits or for pancakes, fritters or batter

LENTIL FLOUR

Like chickpea flour, lentil flour is relatively new to the supermarket. Made purely from uncooked lentils, this flour provides a nutty flavour to dishes. Lentils are a great source of protein, dietary fibre and micronutrients such as iron, phosphate and copper.

Uses: Like chickpea flour, lentil flour may be used in a variety of dishes including sweet or savoury breads, cakes, muffins, fritters and to make batter.

TEFF FLOUR

Teff has long been used in Ethiopia as a staple grain, but it is relatively new to Western. Like quinoa, Teff is a good source of dietary fibre and protein. This gluten free flour is also rich in several micronutrients including B vitamins, calcium and iron.

Uses: Teff flour has an earthy, nutty taste and is a great gluten free alternative to wheat flour in cakes, muffins, breads and other bakes.

BUCKWHEAT FLOUR

Surprisingly, buckwheat is not a type of wheat. In fact, the buckwheat plant is related to rhubarb. Buckwheat flour is gluten free, and often used as a replacement for wheat. Buckwheat is available as both dark and light flours. Dark buckwheat is more flavoursome than light. Another high protein flour, buckwheat also contains several micronutrients including iron, magnesium, potassium and zinc.

Uses: Dark buckwheat flour is great for making crepes or pancakes, whilst lighter buckwheat flour may be used to make biscuits, muffins, rolls and bread. As buckwheat is quite strong, it is best used along with another flour (e.g. rice flour) to reduce the nutty taste.

OUR TOP PICKS NUTRITION WISE

Rye Flour: Particularly dark flour which is higher in protein than the light variety. With 300 calories/cup (vs. 500 in white and wholemeal), 10.5g of protein and 9.1g of fibre as well as being of a moderate glycaemic index it could be a good baking option, particularly if you enjoy making your own bread. Its also relatively cheap $3/kg.

Lentil Flour: With 333 calories/cup (5th lowest out of 15 compared) its high in protein 25.4g and fibre 15.9g and comes in at a medium price range, $9/kg.

Teff Flour: Teff was the flour highest in protein with 39g/cup! It also rated high in terms of fibre (12.5g) and was sitting at 225 calories. However it is a little more expensive, $13/kg

To learn more about the nutritional composition of flours best to talk to us in the clinic - we love baking!!

References/Further Information

Most this nutritional information was obtained from calorieking.com.au. Nutrient information on lentil flour was taken from mckenziesfoods.com.au

Note: The nutritional information provided on this guide refers to uncooked flour

[1] Honest to Goodness foods

[2] https://thesourcebulkfoods.com.au/shop/cooking/organic-buckwheat-flour-gf/

[3] https://www.tooshfoods.com.au/shop/cooking-and-baking/organic-teff-flour/

Christmas Recipe: Healthy Christmas Cake Muffins

Serves: 12

Ingredients

• 400g mixed fruit
• 2 eggs
• 130g almond meal
• 50g walnuts
• 2 tablespoons olive or macadamia oil
• 1/2 teaspoon ground cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tablespoon lemon zest grated 
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract/essence

Method

1. Preheat oven to 150 degrees Celsius
2. Spray a muffin tin with oil (12 muffins)
3. Combine eggs, dried fruit, spices, vanilla and lemon
4. Add the almonds and walnuts and mix through
5. Spoon into tin, split into 12
6. Bake for 1 hour and 30 minutes. Check with skewer and cook longer if neede

Note: Cover the top if necessary to prevent over-browning.

Nutrition:

Calories: 200 calories/serve (perfect snack size with a cup of tea!)

Fat: 9.5g

Protein: 6g

Carbs: 22g 

Nutrition for Mental Health

According to the Mental Health Commission in Australia adequate mental health is “a sense of wellbeing, confidence and self-esteem”. It enables us to fully enjoy and appreciate other people, day-to-day life and our environment. This allows us to deal with life’s challenges, use our abilities to reach our potential and form healthy relationships.

Fact: One in Five Australians suffer from a mental illness every year such as bipolar, schizophrenia, depression, anxiety and eating disorders.

Fact: Along with high blood pressure, depression is the number one cause of early death

Now I don’t know about you, but I am a pretty proactive and happy person who sees that there is much joy for many of us to experience in a lifetime. Sure the rollercoaster of life is going to present its challenges but I’d like to think we could learn, grow and overcome many of our obstacles. Easier said then done.

Working as Dietitian’s we have a phenomenal opportunity to influence our client’s lives in positive ways to improve their enjoyment of their lives.

One example that comes to mind is an old client of mine who gave up his addictive drinking, started eating healthily and lost weight. Not only did he then have a huge improvement in his health, but also increased energy and productivity, an improved relationship with his wife and most noticeably never hung over and missing his kid’s soccer games on a Saturday ever again.

When it comes to mental health nutrition can be a powerful influencer.

Here are a couple of examples of foods that support mental health:

Omega-3: Omega 3 is a polyunsaturated fat that is commonly found in fatty fish such as mackerel, salmon, ocean trout and sardines. It can also be found in nuts and seeds, some of the highest sources being flaxseeds and walnuts.

B Vitamins (Includes folate): Sources of folate include dark green leafy vegetables such as spinach, broccoli and asparagus, as well as legumes and lentils. Folate plays a crucial role in healthy brain development. It also helps to form red blood cells and produce DNA.

Zinc: Deficiencies in zinc in both men and women has been associated with a greater incidence of depression (Vashum KP et al 2014). Zinc can be found in lean meats such as beef, oysters, whole grains and seeds (particularly pumpkin and sesame).

Probiotics for a healthy gut: Modulation of gut microbiota may prove to be a therapeutic target for the treatment and/or prevention of mood and anxiety disorders. A recent randomised control trial (Steenbergen L 2015) has stated that “participants who received the 4-week multispecies probiotics intervention showed a significantly reduced overall cognitive reactivity to sad mood, which was largely accounted for by reduced rumination and aggressive thoughts.”

Although this is emerging research, I would not be surprised if we see more studies proving the same. We already know that the gastrointestinal tract can activate neural pathways and central nervous system signalling systems in the brain.

 Mental Health for children and adolescents: Nutrition in early life

Emerging research suggests that early in the lifespan a healthy diet has an important relationship with mental health risks. This is especially because the onset of anxiety and mood disorders is on average from age 13-16 years.

A recent systematic review that included 12 studies (Adrienne O’Neil et al in 2014) found evidence of a significant cross-sectional relationship between unhealthy dietary patterns and poorer mental health in children and adolescents.

In align with the above research this study also noted that diets of a poorer quality were missing essential nutrients that played a role in mental health:

• The dietary intake of folate, zinc, and magnesium were inversely associated with depressive disorders
• Dietary long-chain omega-3 fatty acids were inversely related to anxiety disorders

Of mention physical activity here also played a significant role and was positive for mental health.

Take home message:

Everybody deserves the right to good mental health and a happy life. If you feel like you could benefit from increased mood or mental health support with nutrition, then we would be more than happy to support you in our clinic at Body Fusion.

References:

J Affect Disord. 2014, Dietary zinc is associated with a lower incidence of depression: findings from two Australian cohorts. Sep;166:249-57. doi: 10.1016/j.jad.2014.05.016. Epub 2014 May 23.

Steenbergen L1, Sellaro R2, van Hemert S3, Bosch JA4, Colzato LS5, A randomized controlled trial to test the effect of multispecies probiotics on cognitive reactivity to sad mood. Brain Behav Immun. 2015 Aug;48:258-64. doi: 10.1016/j.bbi.2015.04.003. Epub 2015 Apr 7.

O'Neil A1, Quirk SE, Housden S, Brennan SL, Williams LJ, Pasco JA, Berk M, Jacka FN. Relationship between diet and mental health in children and adolescents: a systematic review. Am J Public Health. 2014 Oct;104(10):e31-42. doi: 10.2105/AJPH.2014.302110.

Tips for a healthy, guilt free Christmas

We are constantly surrounded by food during the Christmas and holiday period, with busy schedules and late nights it can be hard to feel healthy enough to enjoy all of the festivities. Here at Body Fusion we believe in a balanced approach to life, this includes the party season. Hence we have a few recommendations that’ll help you enjoy yourself without blowing out or feeling too restricted.

Never arrive too hungry

Arriving at a function ready to eat an entire Christmas ham is never a good idea. Always eat a balanced breakfast with low GI carbs like sweet potato, grainy bread or oats with eggs, yoghurt and either vegetables or a little fruit. Eat regularly throughout your day, have a light fibre rich meal or snack before you go like some snowpea & cucumber sticks with hummous or 1 scoop plain greek yoghurt with 1 piece of fruit so you arrive level headed and not devour your days worth of kilojoules from the cheese and chip platter.

 Choose what you LOVE, not what you like.

Big festive meals are a joyous event however this doesn’t have to equate to a big festive weight gain. Instead of saying ‘no’ all the time only choose the item or couple of items you truly LOVE and forgo the ones you only ‘like’. For example I love pavlova, but I only just like potato salad. So I will choose to eat a piece of pavlova after dinner but swap the creamy potato salad for baked vegetables and salad. Changing the way you think will reduce the amount of guilt associated with food decisions and allows you to enjoy your meal because you are eating the foods you love!

Eat just a little less

Once you have chosen your ‘LOVE’ food/s consider your portion sizes. If you are trying to lose weight or simply maintain then eat whatever you like just in a smaller portion. This will keep your total kilojoule (energy) total in check and prevent a binge. Try having half a piece of fruitcake with fresh fruit instead of a big slab with trifle as well.

Be alcohol wise

It is a time of celebration and in Australia that often means free flowing bubbles and beers. Remember moderation! If you choose to drink then opt for a shot of a clear spirit with a soda water/ diet mixer instead of beer & cider. If you’re a wine drinker then slow yourself down by finishing one glass at a time then chase it with a non alcoholic drink (like the fruit flavoured sparkling waters).  Always aim for at least 2 alcohol free days per week.

Make sleep a priority.

There is no replacement for a good nights sleep, it will reset your appetite hormones, helps stabilise stress levels and reenergise the body. Make a conscious effort to get at least 7-8 hours sleep per night, limiting blue light from mobile phones and computers at least half an hour before bed.

 Keep moving

This is especially important if you are taking a break from your normal exercise routine. Replace your workouts with outdoor activities like walking, bike riding, swimming (especially at the beach), maybe even trying some water sports like surfing or paddle boarding. Exercise is particularly important for keeping your metabolism working efficiently and improving insulin sensitivity. 

 Remember that a few extra treats over a couple of days can be tolerated by the body but don’t let it those habits carry into the New Year. Remember, one fruit mince pie over 4 weeks can add up to an extra 1kg of weight, that’s not something many want to start a new year with.

Wishing everyone a very safe, happy and healthy Christmas and New Year!

Katrina :)