Have you heard of Intermittent fasting?
Unlike fad diets, this approach, is the way our ancestors ate before the overconsumption, overproduction and preservatives became predominant in everyday life.
The idea is that, with intermittent fasting, we would eat about 3 meals a day, without snacking during the breaks in between the meals, and fasting from 12 -16 hours overnight (early dinner/late breakfast).
The breaks in between meals let our digestive system rest and digest, it stabilizes our sugar, balances out our hormones and keeps inflammation in check.
It sounds pretty good and pretty doable with people reporting feeling energized, younger, and leaner as a result. However, it is not a fit all solution.
What I learned recently, and experienced first hand not long ago, but might have been in a bit of denial about, and needed someone else’s validation, is that after a woman gives birth, the 2 immediate years that follow, are the most stressful in her life.
Well, I had 2 kids within what was less than 2 year period. 10 years later, my adrenals and thyroid are still too weak for intermittent fasting. It sends my body straight into fight or flight and back to stress, I am trying to manage, which is counterproductive.
However, I do feel better if I do not continuously aimlessly snack and I am generally not very hungry at night or right away in the morning. So, my meals evolved into more supportive of longer periods without snacks. But I do listen to my body and snack if I need to.
Here is breakfast that I love because it is quite nutritious and it can keep me going for a while without needing to break for another meal/snack. It is easy and quick to put together and if I do not have to eat soon after, it saves me time in a long run.
We are still away on vacation in Florida, Ponce Inlet. And I make this dish a bit different when at home, where I have access to my cast iron pans and other things I am used to.
But here, it’s warm and there is an advantage of an outside farmers market with fresh produce! So, I made it work with what I had!
This meal was for 2 people – me and my love! Our kids don’t really like it.
I started frying a cut up into cubes onion in a bit of grape seed oil. In a couple of minutes, I added some minced garlic.
To that, I added half of a large sweet potato and about 4-5 cut up white mushrooms and fried for up to 10 minutes until the potatoes were ready.
If I was at home, I would cover it with a lid and let steam on low for a few minutes. I would, then, add some sweet peppers and make a few “holes” in the hash to place eggs in and cover it back up with a lid until the eggs are ready. I like them runny.
But there are no lids big enough here! So, I fried them until potatoes were ready and fried the eggs separately.
I love sweet potatoes! I love the taste and the texture! They go so well together with runny eggs and are full of fiber and vitamin C. The mushrooms are full of vitamins B and are very uplifting. The sweet peppers (even though I did not have any this time) add nice crunch to the meal!
And I love some cilantro and green onions on any meal!
This meal goes really well with a bit of kimchi. It is not only delicious but gives you some needed pro-biopics for your gut for better digestion and stronger immune system! I did not have any but should get some. We usually get some from Asian markets or from a generous Korean friend who makes the best kimchi!
If you’d like to check out how to make kimchi from scratch, here is an amazingly captivating and peacefully relaxing video from a Chinese YouTuber, my kids and I love to watch.
According to Ayurveda (ancient Indian science of life), my dominant dosha is Vata, which means I thrive in hot and humid climates. Since I live in the North, though, I do need to keep myself warm through consuming warm and moist food and I tend to stir fry or bake my vegetables and fruits in the winter to accomplish that.
I thought, my cravings for fried or baked vegetables and fruits would change on our vacation to fresh salads, but I still do crave cooked meals.
So, for desert, to satisfy my taste buds, I fried up some apples in some butter with a bit of honey! Yum!
Here are the recipes:
Sweet Potato Hash with Eggs
1 tbsp Grape Seed Oil
1 Garlic Clove
½ Large Sweet Potato
5 White Mushrooms
1 Sweet Pepper
Cilantro and Green Onion for garnish
Heat up a pan.
Add grape seed oil to warm up.
Add cut up onion and fry for a couple of minutes.
Add garlic and fry for another minute.
Add cut up sweet potatoes and continue frying on medium.
Add cut up white mushrooms and fry for a few more minutes.
Add sweet pepper and fry until potatoes are ready.
Add salt and pepper to taste.
Fry some eggs and serve with cilantro and green onions on top of potato hash.
Fried Apples with Honey
2 small or 1 big apple
½ lemon (juice)
1 tbsp honey
Heat up a fry pan
Cut up the apple in cubes and add to the pan.
Add lemon juice
Fry until the apples get some colour.
Add honey and mix.