PHEW. Anyone else feeling a bit overwhelmed lately? It has been pretty darn busy for us lately with work, study, blogging, kids and attempting a social life, and things are starting to take a toll on my energy levels. I am really really tired. So tired in fact that I have made a few decisions about my diet to try and attempt to get some of my energy back.
You may remember a while ago I blogged here about listening to your body, and then last week I talked about tuning in to your intuition. My intuition has been telling me loud and clear that I really need to up my protein intake big time, or I won’t be able to keep this pace up.
I have also been learning a lot lately in my nutrition study at Institute For Integrative Nutrition about the theory of bio-individuality – the concept that no perfect way of eating works for everybody, and we have been encouraged to really experiment and listen to our bodies over our year of study.

Soooooooooooo

I have decided to try adding a little bit of fish and some organic eggs to my diet, and see if this improves my over all energy levels.
I considered eating a little dairy, but this instantly causes my eczema to flare up, so that is simply not an option.
I have absolutely no doubt that a vegan diet can provide everything you need to remain healthy, but right now I am struggling to do the ground work and preparation require to maintain a varied healthy vegan diet.
I am not sure whether it will help, how long I will trial it for, or even whether I will be able to stomach it, but I firmly believe in listening to your body and it’s individual needs, and intuitively this is where I feel I need to be right now.

I will keep you posted!

Question: What foods do you find help you most when energy is flagging?

It’s Monday Meal Day!!
For your gastronomic delight Mark whipped this up for us last night. I was busy studying, so I asked him to do some searching on the Internet and find something gluten-free, dairy-free and vegetarian. I must have him well trained as he mosied over (without gritted teeth this time at the various food restrictions outlined)  to my go-to site The Healthy Apple and made a variation of Aimee’s Pistachio Orange Pad Thai. He swapped around a few ingredients to match what we already had in the pantry and fridge, and I’ve gotta say it’s a winner!
Here is what you need.

Ingredients:
4 Tbsp almond butter
2 tsp agave syrup
1/3 cup gluten free soy sauce
juice of two limes
juice of two oranges
1/2 tsp chili flakes
1 chopped onion
1/2 tsp minced garlic
2 cups mung bean sprouts
1 packet pad thai noodles
1 small bunch of spring onions
small handful pistachios
zest of one orange
1 Tbsp finely chopped fresh basil

Directions:
Prepare the pad thai noodles as per instructions.
In a mixing bowl combine the almond butter, agave syrup, soy sauce, lime juice and orange juice.
In a wok or large pan stir fry the garlic in a splash of olive oil, then add the onion and stir fry until lightly browned.
Add the almond butter mixture, chili flakes, bean sprouts and noodles. Keep stirring until the mixture thickens.
Serve into bowls, and sprinkle chopped spring onions, orange zest, a handful of pistachios and fresh basil.

Serves approx 4 adults.

Super simple, and so good!

Enjoy
Cheers
Ali

Question for today: Who is the cook in your family? Do you have a partner or family member that is happy to cater to your dietary needs/restrictions when they cook?