Wellness Wednesday: How to eat better

By
Annie Gibson
Added
23 September, 2015

The theory of consuming fewer calories than the energy you expend to lose weight can be restrictive and is not always successful.

I’m not a massive fan of “dieting”, but every now and again, when the zip on my work-dress won’t quite do up, I know I need to be mindful of not only what I am eating, but how I am eating.

The theory of consuming fewer calories than the energy you expend to lose weight can be restrictive and is not always successful. We are only human and if you’ve got little self-control (like myself), Monday’s miniscule salad and pump class will quickly equal Thursday’s pizza and wine night (because you did “oh so well” on Monday). And bingo, by next Monday, the dress won’t zip up.

Feeling satiated and nourished is just as important as being happy with your body. So I’ve tossed together a few tips to help you balance the two and avoid crazy hangry attacks on loved ones, and total splurges on the naughtiest foods you can grab.  

1. Don’t skip meals!

Breakfast is super important, it stops you from gorging on junk either before or at lunch… if I skip breakfast, come lunch time the vegie soup can go packing, and a Mr Papadopoulos souva from Jimmy Grants can make himself right at home in my belly. Studies have shown that eating a nutritious breakfast cannot only aid with weight management; it can also reduce the risk of heart disease and diabetes later in life. During the week I like to opt for natural yoghurt, raw muesli and fresh fruit and berries to keep me going. Come the weekend, a nutritious treat can be found in Daniel Wilson’s Poached Eggs with salmon, a good mix of protein, omega-3 and antioxidants.

2. Preparation is key

Most of us lead very busy lives, working full time, studying or exercising after work and trying to fit in domestic duties and a social life on the side. Pre-preparing weeknight dinners can be a lifesaver as you can pretty much eat the second you get home and are not influenced by hunger pangs at the supermarket to come home with aisle six. Tossing meat, herbs, stock and vegetables in a slow-cooker before work and coming home to a finished meal is like having a maid. Pretty much any recipe that cooks for 2-4 hours in the oven can be adjusted to 6-8 hours in the slow cooker.  Try Ian Thorpe’s seven-hour lamb.  

3. Have healthy snacks on hand

Raw nuts, boiled eggs, cherry tomatoes and carrots are perfect if you are on the go or know there will be a big gap between lunch and dinner. If you’re super prepared you can be fancy like Iggy and try out Tiffany Hall’s roasted carrot hummus – it’s delicious!

Annie is a budding nutritionist from Melbourne. Not only does she love all things health and wellness, she is also a foodie who believes we eat to nourish our mind, body and soul. Get nourished at  www.nourish-d.com

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again