PART TWO

The come back story was too long that I had to split it in two parts.

In the previous post I have started talking about my new diet that it is not longer plant based.
Changing diet made me realised that I have probably went a little bit too far with this ‘healthy life’.

For the past two years I replaced every junk food with ‘healthy’ alternatives, thinking that they were better for me. They are certainly better than processed foods but they are still really high in calories, fats and sugars.

Think about a piece of raw, paleo, vegan, grain free, gluten free, refined sugar free, treat. It is made with all natural ingredients: nuts, dates, oils and more. You think you are doing a favour to yourself eating a raw snickers slice instead of the actual snicker bar, but you are not. You are still indulging in a super high calories treat.

It’s ok to have it one once in a while to treat yourself but when these ‘healthy alternatives’ become part of your daily life because ‘they are good for you’ is where the problem starts.

I took a step back from all of this and really start thinking and tracking what I was putting into my body. The answer was a really unbalanced diet packed with lots of fats and not enough carbs and proteins.
Our bodies are beautiful machines that need that right fuel to work properly and it’s up to us to make conscious decisions.
There is a misconception that vegan, gluten free, refined sugar free, dairy free etc. is considered healthy or perceived as healthy options. But healthy is not that, healthy for me is a balanced diet with a healthy mindset.

This is the most important thing that I have learnt in the past months.

As you can tell, this post and the previous one are not just recipe focused posts. This is because I owned you an answer to my absence but also because this is where I would love to bring this blog in the future.

Creating healthy recipes is an hobby of mine but there are other things in my life that I am passionate about and that I would love to talk, write and share.

I will slowly shift this blog from a food blog to a more lifestyle type of blog that will still include food, health but also fitness, ways to find your balance, fashion, design and everything that it is part of my life.

So get ready to see this space taking life 🙂

Here the recipe to the easy yet tasty salad that I made for my guests last Sunday.

Dukkah Turmeric Roasted Cauliflower Salad with Kale and Goat Cheese

SERVE: MAKES 6 PORTIONS

GRAIN FREE, GLUTEN FREE

Ingredients

1 whole cauliflower broken into small florets
100gr mixed kale and baby spinach
80gr goat cheese
1 tbsp dukkah
3 tbsp Australia dried currants
1 tsp turmeric powder
3 tbsp olive oil
3 tablespoons of vinegar balsamic glaze
Himalayan pink salt
Black pepper

Instructions

Preheat oven to 180 degrees.

Mix the cauliflower with 1 tablespoon of olive oil, 1 teaspoon of turmeric, 1 tablespoon of Dukkah, pinch of Himalayan pink salt, and black pepper. Spread out in a roasting pan an roast on the top oven rack for 30 minutes, until the cauliflower is crisp and golden.

Transfer the roasted cauliflower to a large mixing bowl and add kale, crumbled goat cheese and Australian currants.

For the dressing use 2 tablespoons of olive oil, 3 tablespoons of vinegar balsamic glaze and a pinch of Himalayan salt.

Mix all together and enjoy!

Notes

Serve warm.