1: Prep day
On Mondays I prepare all of my extras and sides to go with my pouch meals. I cook roughly 1.5kg of mixed fibrous vegetables and 1kg of mixed roasted or steamed sweet potato and carrot. This is the food that I add to my Dineamic meals throughout the day. More carbohydrate based vegetables during the day and more fibrous at night.
This saves me time and energy during the week because all my meals are ready to be heated and eaten. It also ensures that I don’t stray from my healthy eating plan, because everything is ready and waiting to be eaten in the fridge.
2: Mix it up
Variety is the key, so to stop myself from getting bored of my diet. I rotate all my meals. My favourites are the casseroles because I can add what I need to the meal. It also means that defrosting one pouch gives me two meals.
3: Healthy snacks
If I am craving something sweet (like we all do from time to time) I make an almond-milk quinoa pudding . Quinoa has more protein and dietary fibre than rice, plus doesn’t cause a big spike in blood sugar or carb cravings like white rice does.… for me at least.
Otherwise I will have a small serving of berries and natural yoghurt. These ‘sweetstitutes’ or ‘healthy treats’ are nutritious and prevent me from breaking my eating plan.
Luckily for us Dineamic now also offer a range of healthy snacks (including a delicious chia pudding).
But again all things in moderation.
Jess’s Quinoa and Almond Milk Pudding
— 1 3/4 cups nut milk (almond)
— 1/2 teaspoon pure vanilla extract or paste (or a vanilla bean, split and scraped)
— 1/4 cup Stevia
— 1/8 teaspoon salt
— 1/2 cup quinoa
— Other flavours or toppings (Cinnamon, nutmeg, raisins, pumpkin pie spice, lemon or orange zest, brandy extract, etc. )
Rinse quinoa in a fine sieve and drain well, add vanilla.
In large saucepan, over medium high heat, bring milk to a boil. Add other ingredients. Reduce heat to simmer, uncovered, for 45 min, stirring frequently. Then cool