Sustainability and More healthy Consuming | Motivation Weight Administration

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Sustainability and Healthier Eating+4

Sustainability and healthier nutrition are issues that are closely related. Without a doubt, many of you have spoken to your family and friends about sustainability and healthier eating. Here at Motivation, too, we talked more and more about reducing our carbon footprint, becoming more sustainable and how we should combine this with healthier nutrition.

Eating healthier is an integral part of our weight loss program and all of our customers receive personalized guidelines for their customized weight loss programs.

Let's take a look at how we (together) can be more sustainable and eat more healthily.

Obviously, growing and using our own food resources is an ideal facility, but with a busy lifestyle and also for many who do not have a really suitable space, it may not always be possible.

However, eating foods that are locally produced and produced in season is an excellent way to reduce the overall environmental impact of what we eat.

Why is it so good to buy local and seasonal food?

  1. Energy. Energy and resources are required to grow, package and transport food in a global food system. Keeping it local and in season can reduce energy consumption and reduce your environmental footprint.
  2. Food grade. Fruits and vegetables that are transported around the world are often picked before they are fully ripe and lose nutrients when we buy them. Local sourcing helps keep this to a minimum.
  3. Money. Money spent on local food goes back to the local economy, which can only be good. Help Irish businesses now more than ever!
  4. Waste. Locally produced food shortens the supply chain and limits the likelihood of spoilage in transit. As a result, less food is wasted overall. Wasted food, wherever it comes from, is a waste of resources.

In Ireland we have a long growing season for many vegetables due to the mildly humid climate. Robust vegetables like cabbage, cauliflower and beetroot are in season all year round.

Currently in autumn and just in time for Halloween, bright orange and deep gold pumpkins are coming onto the market. Pumpkin and pumpkin meat are ideal for smooth, tasty soups, spicy curries and autumn casseroles.

Currently, more root vegetables or restricted vegetables such as carrots, parsnips and beets are also in season. You can use your limited serving of vegetables by grating raw carrots to add color, crispness, and sweet flavors to winter or coleslaw. Grate raw carrots and seasonal Irish apples and mix them with finely chopped green onions. Add plain lemon vinaigrette and toss in a tablespoon of lightly toasted seeds for a crunch. A healthy alternative to coleslaw.

There's still some spinach for autumn greens, albeit not as tender as summer's baby leaves. Broccoli, kale and celery are also in season and the main potato harvests are now arriving. So try to get some nice local Kerr & # 39; s pinks.

For protein, lamb is good at this time of year, with a sweeter, more developed flavor.

Autumn is also a good time for fish. Colder water gives locally caught hake, haddock, halibut, plaice, sole and monkfish firmer meat and more intense flavors.

With that in mind, take a look at the EPA's seasonal grocery calendar and our recipes which are currently seasonally friendly!

Fall / winter recipes

All of these recipes can be found in our Deliciously Healthy cookbook, which you can buy at your local clinic or in our online shop.

  • Broccoli and zucchini soup (p. 58)
  • Carrot and lentil soup (p. 60)
  • Bell pepper and beetroot soup (p. 72)
  • Fishcakes Fired (p. 90)
  • Bell pepper hake and seasonal vegetables (p. 100)
  • Shepherd cake (with minced lamb) (p. 104)
  • Fried Garlic Lemon Broccoli (p. 122)
  • Fried Garlic Cauliflower (p. 124)
  • Healthy vegetable salad (p. 130)
  • Cauliflower Rösti (p. 134)
  • Apple compote (p. 144)
  • Carrot cupcakes (p. 150)

Recipes on the motivation website

Sustainability and healthier eating are important, and I hope you've discovered some recipes that you like and that you will try as soon as possible. The seasonal food calendar is a good guide.

I would recommend that you prepare your grocery list with the seasonal vegetables. This will then help you choose the most suitable recipes. Of course, everyone has their favorite vegetables and food, so this in itself greatly influences the selection of recipes from the lists above.

For any motivational client reading this, your food booklet is a must-have tool as it provides you with your allocation guidelines. Use it when making your weekly grocery list.

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