The secret to eating healthy is to keep it real, keep it simple and keep it fresh. The most important rule is to do a little strategic planning, having a rough idea on what you’ll be cooking up in the week ahead, you’ll be more likely to stick to eating at home and fuelling your body with the right ingredients it needs to shed a little bit of that pudding off your belly.
I love making this strawberry crumble, it takes just a few minutes to create and can be served cold or warm with coconut sorbet or a dollop of thick organic yoghurt. Strawberries are low in calories and high in antioxidants. Around 1 cup provides 46 calories, 11 g of carbs, 1 g protein, almost no fat and 3 g of fiber. A study published in the British Journal of Nutrition found that adding strawberries to your meals slowed the insulin responses by delaying the absorption of sugars in the digestive tract. Insulin is an anabolic hormone that increases storage of fat, protein and glucose. It’s main effect in regard to fat is to block lipolysis (oxidation of fat). My favourite way of eating them is simply with a dollop of yoghurt or cottage cheese and a teaspoon of honey for breakfast or throwing them into the blender with a scoop of protein powder and ground flaxseed for a delicious smoothie.
Time it takes: 10 minutes
40 g almonds
40 g pistachio nut
½ teaspoon ground cinnamon
5 fresh pitted medjool dates
500 g strawberries
¼ teaspoon vanilla bean paste
Combine almonds, pistachio, cinnamon and 3 dates into a food processor.
Process until you have a crumble like consistency. If you don’t have a food processor you can chop finely by hand.
Blend 250 g of strawberries with the other 2 fresh dates and vanilla in a VitaMix until smooth.
Cut the other 250 g of strawberries into quarters.
Combine the quartered strawberries with the blended puree.
Divide into serving bowls.
Top strawberries with the crumble.
Serve and enjoy.
Gluten free – low GI – protein - dairy free
Protein 6.5 g
Carbs 17.3 g
Total fat 10.7 g
Saturated 0.9 g
Fibre 6.3 g