Having severely restricted not only my overall food intake but the foods I dared eat for so many years the list of foods I never used to eat could go on forever. There are however a fair few that were even more strictly off limits, ones I thought I’d never dreamed I’d eat.
Actually I’m sure there were probably times when I swore and promised myself would never pass my lips.
I remember being encouraged to eat full fat products when I was in hospital by dietitians, namely dairy, to consume a handful or so more of nuts here and there, to be generous with the spread on my bread even if it was of the low fat variety…
There are some foods/food ingredients that I eat now that whenever I do consume them I have a moment of sheer appreciation with a pinch of relief…I’m still kind of in awe of how far I’ve come and those final steps/leaps were achieved with relative ease.
My nutritional opinions have changed quite a bit…
- I’m no longer afraid of fat, in fact I embrace it, crave it and quite happily and readily consume quite an amount of it!
- I always choose less processed foods even if it means more fat/sugar/calories…in the past I bought low fat and sugar free everything; food laden with additives and chemicals that did my digestive system way more harm than good.
- I don’t count calories anymore, nor do I recommend it. Read this post for a better insight…my mantra “a calorie is not a calorie…”
Baking up to about two years ago was 100% fat free and all vegetables were roasted or fried with zero oil. Then I discovered awesome sweet potato fries and the joys of a loaf of banana bread cooked with a bit of fat!
Not only that but coconut oil has some fantastic health benefits making it a great addition to any diet…
• Improving your heart health.
• Boosting your thyroid.
• Increasing your metabolism.
• Promoting a lean body and weight loss if needed.
• Supporting your immune system.
Made up of mainly medium chain fatty acids there much more readily digested and help you burn fat as opposed to storing it. Great for baking and cooking at high heats, it’s the only oil stable enough to withstand high temperatures without becoming oxidised/damaged.
Incorporating more fat in general means I feel more satisfied, meals feel more complete and are a hell of a lot more tasty!
How did I ever live without them!? I remember when I started blogging I began to dabble a little in nut butter consumption but never more than a weighed teaspoon at a time! Now they’re a store cupboard staple…homemade are by far the best…from cookies, to brownies, no breakfast feels fully complete with a couple of tablespoons of the good stuff sitting pretty on top (pancakes without nut butter is like bread without…well in my case nut butter!)
I’m feeling 100% fantastic having started eating eggs back in January! Read more about my decision here.
Before I went vegan it was extremely rare that an egg would ever pass my lips and on the occasion that they did it was more often than not no more than the egg white.
Whole eggs are amazing! Far from the cholesterol raising, keep it to no more than two a week, almost dangerous advice I was once subjected to, I now eat two most days.
- A great source of protein with approximately 6grams in one whole large egg.
- Vitamin A, potassium and many B vitamins like folic acid, choline and biotin, are also packed into this oval-shaped staple.
- They have antioxidant properties due to the presence of two amino acids, tryptophan and tyrosine. Two raw egg yolks contain nearly twice as many antioxidant properties as an apple.
Would water not do the same job? A curry with added fat in the sauce was unimaginable and highly unnecessary. That was until I discovered the wonders of a creamy rich yet dairy free sauce.
Coconut whip was a later discovery and coconut yoghurt even more recent. A full fat tub of high calorie yoghurt, comparable in consistency to cream…licked clean without an iota of hesitation! Pure bliss!
I hadn’t ever tried one and had no intention of doing so! I guess on some level they didn’t appeal to me but I think that was quite heavily influenced by my mums distaste for them. Why eat something so high in fat and calories when I can just have an apple?!
Because they’re amazing! Incredible in sauces, for topping veggies and for cooling a spicy taco in one creamy plant food “mayo” equivalent in one fell swoop!
Salad Dressing and Sauces
High calorie, nutrient less in some cases, I avoided them like the plague. Always on the side and never willingly drizzled by my own hand. Now I love creating whole food, nutrient dense dressings and sauces loaded with flavour.
I never realised how bland my food had become! My recent Thai Peanut Butter Salad is a fine example of a delicious nutritious dressing!
I NEVER used to add salt to my food. I felt almost virtuous in refraining from sprinkling on the flavour enhancer.
Like organic and non organic produce, sugar in it’s various forms…all salt is not created equal. I use Himalayan rock salt which contains up to 93 trace minerals, helping me stay hydrated as well as…
- Improving my digestion; Salt activates an enzyme in the mouth called salivary amylase allowing you to better taste your food as well as assisting in the breaking down of it further down the line as it supports the creation of hydrochloric (stomach acid).
- Cope with stress…potentially! It’s been shown that salts helps clear the body of cortisol.
- Enhancing the flavour of my food! Sweet potato fries just wouldn’t be the same without a generous sprinkle!