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Welcome to Jennifer's Healthful Tips for Transformation

Updated: Feb 12

TIP #1 MINDFUL EATING

You have heard of the quote "You Are What You Eat!" right? While GIF below may be funny, many people are guilty of giving very litter thought to what they are putting into their bodies. They go to the store and shop based upon what looks and smells good, what they grew up eating, what's cheap and on sale, or based upon whatever commercials they have stuck in the back of their minds.


I'm here to encourage you to make Mindful Eating your new normal.


What is Mindful Eating? Mindful Eating is thinking about and planning what you are going to eat. Most people tend to eat the wrong things when they simply react to being hungry instead of planning to become hungry.

Before you next meal, you should know what you are going to get.

1. Make a menu for the day that includes your breakfast, lunch, dinner, and snacks. Oh yea! Don't forget about snacks.

2. Then make sure you have the ingredients to prepare the food on your menu.

3. Last, make your meals and snacks in advance.

If you not the type of person that desires to be this thoughtful everyday. That's okay. Plan and shop for the entire week. Pick a day to meal prep and cook. Then for the rest of the week, you can relax and have healthy meals ready to go.


#bloggingtips #WixBlog

I don't know about you but a warm bowl of homemade soup is just what my body ordered on a cold winter day. Ummm! I've put the recipe below for you to try. Let me know how you liked it.


Butternut Squash and Sweet Potato

Soup

[Serves 4]

INGREDIENTS

1 butternut squash, peeled, deseeded and diced

1 sweet potato, peeled and diced

2 carrots, trimmed, peeled and sliced

1 fennel bulb, trimmed and chopped

6 shallots, peeled and finely sliced

1 gluten-free vegetable stock cube

1 garlic clove, peeled and chopped

4 tbsp chopped fresh parsley

1 bunch of radishes, trimmed and chopped

4-6 tbsp pumpkin seeds



Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.


Remove from heat and add the garlic. Allow to cool, and then strain the vegetables into a large bowl to keep the stock.


Add half the stock to the vegetables and blend in a food processor or with a hand-held blend to desired consistency.


Reheat the soup gently, adding more reserved stock if necessary.


Divide between warmed soup bowls and serve garnished with the parsley, radishes and pumpkin seeds if desired.



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