Recently at a conference I discovered a trade display with this great tasting hummus dip and was told it was made with lupins. I had heard of lupins but didn't really know what they were or why I would want to eat them. I did know I wanted to make the dip so I thought I should find out a little more!
Lupins are a legume as chickpeas are however they are:
Click on the picture of Simone to see her making these delicious biscuits!
My most used cook book is one my very dear friend Janice and I put together as a school fund raiser when our children were in their first year of primary school (they are now in their final year of high school).
It has everyone's classics they submitted including a chocolate chip biscuit recipe I often vary. This macadamia nut and extra virgin olive oil recipe is one of the many variations.
WHAT DOES COMPLETING YEAR 12 AND A PROFESSIONAL ATHLETE HAVE IN COMMON? NUTRITION TIPS TO PERFORM AT YOUR BEST TO THE END.
It is my debut year as a parent of a VCE student and my advice to my son from the start has been that this is like training for a sporting event with finals time being exam time….. that first week of November. As a sports dietitian working with professional athletes in the AFL, I can see lots of similarities with completing year 12.
As an athlete, your focus is on improving your physical skills to perform at your best during a game. For a student, skill development is gaining knowledge to perform at your best on assessments. I have a few nutrition tips that might come in handy.
Cooking together has so many more health benefits than just the nutrition it provides. I want to share a little about what I have recently observed about benefits of cooking together.
To start it makes me think about other cultures and how they eat and prepare food. What is it about the Mediterranean diet that makes it so healthy? What is it about the Japanese culture? We know the food is part of the equation in the Mediterranean diet with
What a great event I worked at yesterday where having fun while being active was on the agenda. A lot of money and effort had gone into this family sports day. Full soccer and netball portable courts had been set up, running, walking and cycling events. Healthy eating also got a guernsey, that was my stand, then came the challenge.
My challenge was my healthy snacking stand and a pile of free bananas didn't quite balance out the free meal tickets everyone was given upon entry. It enabled everyone to free:
I would love to see choice available at these type of events so people can make healthier choices to nourish and fuel themselves.
#healthyworkplace #healthyeating #health #snacks #helathysnacks #balance #bananas
My favourite meal of the day is breakfast!
I am always hungry in the mornings, I love the food choices and it gets me set for the day. Over the years breakfast has changed from everyone sitting together at the table, to (often) being on the run, at varying times from early to mid morning. It’s also become an event to go out for with meetings and particularly on weekends and holidays.
Not so attractive looking are legumes, but nutritionally they are very attractive. If I was giving out superfood ratings, legumes would score! Here are a bunch of reasons to start, loving your legumes and the McKenzie's Mediterranean Salad recipe people have asked for!
They are cheap to buy, high in dietary fibre, protein and carbohydrate and provide iron, zinc, magnesium and loads of other vitamins and minerals. Legumes are an important food, for their nutrients, particularly protein for vegetarians and vegans.
It can be hard to find a nourishing snack, to go with a coffee or cup of tea or to have for recovery after exercise. Here is one a friend shared with me. Her family look forward to this muesli slice in their lunches. If dark chocolate is added to the bottom, it is like a delicious Florentine. read on for the recipe and to see why this is so nutritious!
My Kangaroo mince 3 in 1 creation
It is great when you can find a recipe that can be modified easily to make, a different meal. Time saver and keeps the excitement of dinner alive.
This is an easy, economical recipe, packed with lean protein and plenty of vegetables!
Have a go and let me know!
As it was cold, between -7 degrees celsius and 7 degrees celsius, going out for a meal sometimes was not that enticing after a day of site seeing, or early in the morning. Not to mention the expense, and being sick of eating out at times.
Pack a cheap, $7.50 toasted sandwich maker. We picked ours up from Target and it was a prize possession.
A toasted sandwich with:
We could also 'toast' bread in the mornings and top with Vegemite we had brought with us from home.
We left the toastie maker behind at our last hotel, it had served us well but other prize possessions had now been purchased along the way!
If going to Europe in particular pack a kettle, again a cheapo one is fine and you can leave it behind at the end. Lots of hotels do not supply a kettle. We used it for mum and dad to enjoy a tea or coffee and the kids and I a hot chocolate. Some instant noodles and soup were also consumed along the way. May not be the nutritious of food choices, but handy, with weary travellers and better than some types of take away.
Visit local supermarkets and markets for produce. I found the staples like fruit, vegetables, dairy and breads to be cheaper and some of better quality. We purchased fresh raspberries for 1 euro a punnet, bargain! Yoghurts and bread were particular standouts in quality and variety for price. Yoghurt with muesli at breakfast, bread for our toasted sandwich or for lunch.
It was fun to see the different foods.
Eat a range of cuisines and ask around for recommendations. You don't have to stick to local cuisine all the time. My son, Matthew loves trying New foods so he would check out Trip Advisor's recommendations for the local area and we would go there. Very much like in my home town of Melbourne you can eat a variety of cuisine in most of these cities. We ate Japanese in Prague at a very hip new restaurant, Vietnamese in prague and in Budapest, Italian in Salzburg and of course some local national dishes too.
Food is such a part of life and culture that is a fun part of travelling. I think part of my luggage on long trips will always include a toasted sandwich maker.
Some of you may have seen some of my Facebook and Instagram posts, with holiday snaps of the recent family trip to parts of Europe.
We covered some gorgeous towns in Germany between Frankfurt and Munich looking at the famous Christmas markets, as well as Berlin and then on to the cities of Salzburg, Prague and Budapest. A fair bit of ground covered in just under one month, with my parents and two children.
It was a return home after 63 years after immigrating to Australia for my mum and my dad's first trip to Europe at the age of 80 years. It was a wonderful trip.There are a few food related tips I thought I would share with fellow travellers.
Simone likes to share her expert nutrition advice. Read more