I don't like food fads, but I'm starting a new one...

ADD STUFF IN!!!

I'm not a fan of food fads, mainly because it can become extreme, and can often be taken out of context, rendering it less healthy because the focus is heavily on one aspect, rather than the whole, individualised picture.

Take protein for example - yes more healthy protein in your meals can be beneficial in terms of feeling fuller and there is less likelihood of grabbing quick-fix snacks later, however it's not the only thing that will do this. Like so many healthy tips, "eat more protein" as a single piece of advice, is only a small part of it.

Ensuring our diet is rich in healthy proteins, wholefoods and a variety of plant based nutrients and healthy fats is also very important, and including these aspects will allow a more balanced way of approaching your nutrition. It's also less rigid and more likely to suit your life and your system as you will find out what works for you personally.

So for example, if you feel like you are eating a varied, healthy diet, but are still constantly reaching for the snacks, it could be for all sorts of reasons, and one of them could be a lack of fibre. Another one could be that you need more protein and less "quick to digest" foods. Another reason could be dehydration. Another reason - you might be tired or bored!!

There is so much variation so it's important to focus on how you respond to certain foods, amounts, eating times and how active you are on any given day, so that you can begin to support your wellbeing in a balanced way without feeling like it's hard work or even worse, impossible to sustain.

If you're reading this thinking "aagghhh" it already feels too much, then step back and think of one step you can take now. One, simple, accessible step. Nothing more. Wait a bit and see how it feels.

And if that feels good, then you might be encouraged to add in something more tomorrow, or next week. Knowing that each nutrient dense food that you add in is the beginning of you taking really good care of yourself, can be really positive when trying to improve your wellbeing.

I truly believe that we can make a huge difference to our wellbeing by deciding to be kinder to ourselves with the food we eat and how much we choose to prioritise ourselves.

So I'll start with something well worth the time -a delicious nutrient dense soup which you can adapt according to tastes and you can make even easier and cheaper by using frozen vegetables. It can be a light meal, or you can bulk it out with extra toppings and rice, or bread if you're feeling really hungry and want it to be your main meal. Also the variaton in nutrients, textures, flavours and comfort in eating this homemade bowl of food may well be more than enough. This was the lunch I served at my last Women's Wellness Retreat Day and everyone felt full, well nourished and really, really nurtured.

As always, let me know if you make it and most importantly tell me if you love it!

Happy cooking

Lynne x

I am a yoga teacher, nutrition coach and reiki practitioner, offering classes, one to one coaching and group mini retreats at my centre The Yoga & Wellness Rooms in Shoreham By Sea, and via zoom for those who prefer to stay cosy at home, or aren't local to me. I currently have 2 x spaces for one to one coaching in Shoreham or via zoom. Get in touch directly if you think this is something you would like to start.

Details of my classes, coaching and retreats are all on my website or you can contact me directly on lynnejarrettyoga@gmail.com

CARROT, CORIANDER, LENTIL & COCONUT SOUP

RECIPE (makes at least 4 portions)

1 x large onion, chopped

1 x medium leek, chopped

2 x large carrots, grated

3 x frozen spinach discs

1 x cup of red lentils, washed and drained

Veggie stock - enough to more than cover the ingredients, adding more or less depending on how thick you like the soup

A large handful of fresh coriander - stalks in the soup, chopped leaves for sprinkling

A thumb sized piece of ginger root, grated

Spices that you like such as ground cumin, coriander, garam masala, turmeric, cinnamon, chilli.

1 x 400g tin coconut milk

A tablespoon of extra virgin coconut oil or similar

Salt and pepper to taste

METHOD

• Wash and chop all the veg so that it's all ready to go in as you're cooking

• Heat up spices in the pan until you can smell them

• Add the oil and once that's up to a medium heat, add in the onions and cook until they are softened (add a bit of water if it gets too hot/dry)

• Then add the leek, carrot and ginger

• Cook everything for a few mins and mix well so that the spices are spread evenly

• Add some salt and pepper if using

• Add the lentils and mix in well

• Add the stock and simmer until the lentils and vegetables are tender

• Whizz up with the coconut milk for a silky smooth soup

• Check the soup for seasoning and serve with fresh coriander, a scoop of roasted veg such as peppers and tomatoes, a spoonful of roasted seeds (recipe to follow) and a drizzle of a healthy oil such as extra virgin olive oil, or cold pressed flaxseed oil.

I am a yoga teacher, nutrition coach and reiki practitioner, offering classes, one to one coaching and group mini retreats at my centre The Yoga & Wellness Rooms in Shoreham By Sea, and via zoom for those who prefer to stay cosy at home, or aren't local to me. I currently have 2 x spaces for one to one coaching in Shoreham or via zoom. Get in touch directly if you think this is something you would like to start.

Details of my classes, coaching and retreats are all on my website or you can contact me directly on lynnejarrettyoga@gmail.com