Healthy eating: Not as boring as it seems

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Once upon a time, many many years ago, I was under the impression that eating healthy meant giving up everything and surviving on salads. Not your funky delicious salads but the ones with tomatoes, cucumbers, lettuce (lots and lots of lettuce!) and onions. Very appetising. Not. And I wondered why I would feel hungry barely an hour later. Thankfully, those times are long gone.

Ever since I decided to change my lifestyle, I realised that everything is okay as long as it is in moderation. I have said it many times before and I’ll say it again: I don’t believe in cutting things out completely. However, this winter, I kinda went a bit beyond moderation. Especially with the sweet stuff. To the point where I ended up getting a cavity that was filled last week. Needless to say, my dentist wasn’t very pleased with me. The only reason I didn’t put on too much weight was because I continued to exercise.

I think my love for sweets finally reached breaking point at the ProBlogger event. The desserts were to die for! I kid you not. And when I got back from ProBlogger, I found that I had gained a couple of kilos. Three days of no exercising and well, binging, brought it on. Sigh. Just an example of what I ate when I was away:

 

 

As I landed in Sydney on the Sunday I made up my mind. It was back to the drawing board for me. Which meant one thing: Meal planning! I realise that when I plan my meals, I am more likely to eat healthy and not binge or snack on junk food. Of course, I also had to make a decision to not buy any junk food like sweets and chips because it was only going to tempt me further. Anyway, I made some amazing meals in the last week and I thought I’d share one of the recipes with you. Easy but good.

Roast chickpea, pumpkin & carrot salad

Ingredients: 

• 2 x 400 gms no added salt chickpeas (drained)
• 800 gms kent pumpkin (chopped in cubes)
• 3 carrots
• Olive oil spray
• Spices to your liking {I used paprika, cumin and coriander}
• 50 gms feta

Method

• Roast the pumpkin in the over until it is slightly tender and the skin can be peeled off. Wait until it cools a bit before you peel off the skin.
• Roast the carrots and the chickpeas until slightly tender
• Mix the above in a bowl and add the spices
• Sprinkle with feta on the top

This can be served warm or cold. It’s so simple and yet, so tasty. It’s one of those recipes that you can leave in the over and keep busy while occasionally checking it.

Who says salads have to be boring?

What’s your secret to healthy eating?

Do you need to plan your meals to stick to a healthy diet?

Do share!

Until next time,

Cheers!!!