Simplistic and sustainable secrets to feeling (and looking) great this winter + Seasonal and Hearty Lamb with Tomato, Spinach & Eggplant Recipe – by guest blogger Candice Briggs
One of the best things we can do for the health of our body and happiness of our mind is to nourish ourselves with a nutrient-rich diet of fresh foods, avoiding anything packaged or processed, and daily movement. The easiest way to do this is to buy your produce local. If you food is sourced locally, it’s highly likely to be aligned with the seasons ensuring you get the maximum nutrition out of your meals and into your cells.
Winter has arrived, but don’t let it be an excuse
Here in Australia, the weather is noticeably cooler as we transition in to our winter months, To be honest, it’s actually one of my favourite times of year because it’s grounding and comforting – a time to slow things down, cosy up and take some quieter time for yourself. Although we don’t tend to experience winters as bone-chillingly cold as some other countries do, there is still a definite drop in temperature which tends to make us gravitate toward ingredients that are heartier, richer and more dense.
The beauty about following a Palaeolithic diet is that the likelihood of weight gain over winter (usually caused by heavy dairy ladened meals, increased consumption of grains and rich sugary desserts) is far less likely for us primal devotees.
There are so many amazing health benefits to sourcing your fruit and vegetables locally, eating for the season and keeping it as fresh as possible, and the Palaeolithic lifestyle is the perfect way to support this way of eating.
There is something undoubtedly wonderful about buying produce that has been sourced from the area. Not only do you get to support local growers, but if you buy direct from the market’s you often also get the chance to chat to the farmer’s and hear about where it comes from and how they grow it.
All food has a story.
And, often a shorter shelf life too! No gases, no preservatives – just beautiful, fresh seasonal food the way nature intended. The way we are supposed to eat. Your appreciation for food and the ritualistic practice of cooking becomes more enjoyable, and you can really start to appreciate just what putting quality ingredients into your body can do for your health, it doesn’t take long to see the difference.
Eating for the Seasons
Having said all of that, I want to share with you some tips on how to eat for the season, and how to get the most out of your nutrition whilst still fitting in to your swim suit by the time Spring rolls around. Your meals should encourage a variety of vegetables (like the ones in the below list) to maximise nutrients. Soups are a favourite, as is the slow cooker (so simple and delicious). And be sure not to skip out on your exercise; put on an extra layer of clothing and keep moving rather than being scared in doors by the drop in air temperature. Not only will this increase your immunity and lessen your chances of catching a nasty flu over the season, but you will thank yourself when it starts to warm up. The sun will be shining and so will you.
What to include in your shopping basket this season
- Brussel Sprouts
- Chinese Cabbage
- Sweet Potato
I have been loving the eggplant in my kitchen lately, so I am sharing with you my recipe of the moment below – it’s so simple, delicious, and warming for the belly. Bon appetit!
Hearty Lamb with Tomato, Spinach & Eggplant
- 2 x 2 tbsp ghee, coconut oil or frying oil of choice
- 250g lamb backstrap, cut in to 2cm pieces
- 2 medium eggplant, cut in to 2cm pieces
- 2 garlic cloves finely chopped
- 2 cans of chopped tomatoes (or fresh if possible)
- 1 bunch of English spinach or silver-beet, chopped
- 3 tbsp pine nuts
- Salt & pepper
- Heat the oil in a saucepan on high and then add in the lamb.
- Cook by tossing it for 2-3 minutes and cook to your liking (i.e. medium/well done) then set aside in foil.
- Add the second portion of oil to a new pan heated to high, and add in the eggplant, tossing it often (5mins) until it softens. Add the garlic and cook for 2 more mins.
- Add the tomatoes and bring to the boil. Cook with the lid on, stirring occasionally for around 10 minutes.
- Add the spinach and lamb into the pan with the tomato and eggplant, and heat until the spinach is cooked through and the lamb is warm once again.
- Add the pine nuts, salt and pepper and toss to combine. Enjoy!
Candice Briggs is a paleo-passionate, ocean-loving, sun-kissed, small town chick, spreading her love for health and fitness to the world from the seaside paradise of sunny Byron Bay (a vibrant coastal town on the Australian East Coast). Candice works one-on-one, building her super busy clients’ seriously kick-arse health routines and teaching them that no matter how busy life gets, there’s always time to put health first. From the stunning scenery of the Bay, across the seas (and anywhere between) visit candicebriggs.com to unleash your potential and love the body you live in.