Monthly Archives: January 2013

Two weeks in – Craving carbs


It’s funny how awful sweets look when you think of all the sugar, oil and chemicals they contain. But how suddenly they all look sooooo good and you have to have them when you’re craving carbs. Don’t you agree? (these or bread, or pasta or pizza, etc)

I would be lying if I said this adjustment has been easy so far. Some days, yes, I feel good for eating well, I have lost a few kilos, I sleep really well and feel lighter. I eat as much as I want because I do not want to be hungry! I’m not “on a diet”, I am just making healthier choices. But let me tell you…

The first 2 days, I felt like a drug addict! I got a carb-craving headache both evenings! I promise you this is true. If anyone has experienced the same withdrawal symptoms, please let me know! I’m curious to know if it happens to other people than me. It’s weird, I could tell it was from the craving. Not really “craving”, because my mind didn’t really crave carbs, but my body certainly did! I do get headaches sometimes, and I can tell this wasn’t like the ones I usually get.

Anyway, past the headache stage, I have been enjoying it. I noticed I don’t feel sleepy in the afternoon after lunch, which is already a huge improvement!

Tip: for each recipe that I have cooked, except the salad of course, I cooked a large amount of it and froze the rest in portion size freezer bags. I now have 4 different home made frozen dishes in my freezer. That is very good for when I haven’t got time or simply don’t want to cook.
(4 dishes and an average of three bags of each: ratatouille, chilli con carne, green vegetable soup, and butternut squash, curry and chorizo soup)

Chilli Con Carne


Photography by Peter Hawley

This recipe takes about half an hour to make.

Ingredients: 1 onion, 2 cloves of garlic, 1 red pepper or 1 carrot or both, 500g to 750g mince beef, hot chilli powder (1 or 2 tsp), cayenne pepper (half a tsp), turmeric (half a tsp), salt, pepper, beef stock (500 ml hot water), 1 can of chopped tomatoes (400g), 1 can of kidney beans (400g) and olive oil.

I fried the onion in olive oil and quickly added the carrots. Then browned the meat with all the spices and garlic. I then added the chopped tomatoes and stock and cooked for about 20 minutes. Added the kidney beans and cooked for another 5 minutes and done. You can add half a square of dark chocolate, like I did, following a recipe I had found online but it didn’t make much difference to be honest.


Photography by Peter Hawley

Can be served with rice and sour cream or Greek yoghurt works well too. However, chilli con carne is nutritious enough on its own to not add rice if you don’t feel like it. Kidney beans provide 14.6g carbohydrate/100g. They are also a good source of fibre and potassium. If you do wish to add anything, you could have a small green salad or avocado salad to go with it.

I made too much on purpose and froze the rest in portion bags for other days.

1st healthy recipe of 2013: My big lunch salad


Photography by Peter Hawley

Done in 15 minutes!

Ingredients: mixed leaves, gem lettuce, 2 boiled eggs, a few walnuts, 4 cherry tomatoes, cucumber, parsley, lemon, olive oil, salt and pepper.

I just put everything in the bowl while the eggs were cooking. Then let them cool under running water for a couple of minutes. Added a drizzle of olive oil and squeezed half a lemon. And added salt and pepper.

Very tasty and refreshing. Can be served with a slice of toasted wholegrain bread if you want a bit of carbs.

The eggs can be replaced by a salmon fillet or chicken breast. It tastes really good too :-)