I don't know a single person that doesn't crave starchy, salty, stewed, soupy, belly inflating food not to mention warm sweat dessert treats! Wow my stomach is swelling at the thought!
The funny thing about our food cravings is they are still physiologically set to the 19th century when we needed to stuff our faces with heavy, starchy, weight gaining foods to keep us WARM. Makes sense, but today...we have central, split system, ducted and epic solid fuel heating!
Hence why my meal plan BARELY CHANGES!
Think about it...if your body is working twice as hard to keep you warm, cells vibrating together to create friction takes work. On top of your regular active routine, it stands to reason that your output has increased without you really having to do anything!
Why not take advantage of this? Keeping a winter lean figure while implementing small changes in your diet to sate those Winter cravings -
I introduced Yams, Parsnip, Pumpkin & Squash into fortnightly meals
In stews and slow cooks I opt for Quinoa instead of Barley and other heavy grains
Bright coloured veges are the basis for all of my dinners
I get my favourite yeast, gluten, sugar FREE vege stock for soups
I go for Raw Cacao with Honey or Rice Malt Syrup when I have a sweet tooth, perfect mixed with nuts and yogurt, on porridge or with warm Almond Milk
I always stew fruits like Granny Smith apples & rhubarb for a sweet breaky fix or snack with rice puffs and yogurt (recipe below)
I still avoid bread, pasta, processed sugars, yeast and regular drinking
A sweet treat for your taste buds over winter, this easy APPLE & RHUBARB STEWED FRUIT can be used on top of your muesli or porridge, under chopped nuts for a crumble or with yogurt as a snack :)
APPLE & RHUBARB STEWED FRUIT
4 Granny Smith Apples
1 Bunch of Rhubarb, LEAVES OFF!
2 Sticks of Cinnamon
1 Cup Water
Wash, core and slice the apples roughly, skin on or skin off if you're a little picky.
Wash and roughly chop the Rhubarb, and for goodness sake remove the leaves that are poisonous!
Place apple, rhubarb, cloves, cinnamon and water in a pot, with enough room to boil.
Bring mix to the boil then turn down to a low heat to slowly simmer away or about 2 hours, lid on.
When done if you find the stew a little watery, drain the excess then remove the spices and store in the fridge in a good container.