Archive | March, 2012

Confessions Of An Addict

18 Mar

I’m going to let you in on a little secret, and I don’t want you to judge me too hastily until you understand all the facts.

I once had an addiction. Yes me, and it wasn’t just one substance…

For the last 2 years I have had it under control. Well, maybe not 100% under control because you know the saying… once an addict always an addict, so let’s just say I have been in rehabilitation since I made the conscious decision to lead a better, healthier lifestyle.

But 3 days ago, for one reason or another I fell off the wagon. Actually crashed it, flew towards the ground and face planted into a big bowl of sugar, Ben & Jerry’s to be exact. Two tubs and yes they were large, followed by some pizza and other such simple-sugar laden foods not fit for online publishing.

The reason I am telling you this and possibly tarnishing your view of my holier than (I don’t know… think of the healthiest and fitness person you know) lifestyle, is because I want you to know that I too am human who side steps off the health path for time to time. It happens. The only difference now is how I react after it happens.

The old addicted me would have continued to spiral into negativity (and continued to eat whatever I knew I shouldn’t eat), not even thinking that all I have to do is stop, walk away from the poison of choice, and change direction.

Now I know to change my mindset at that exact point from, ‘I’m a failure, fat and might as well keep going until Monday when I can be healthy and exercise again’ to, ‘Shit, that got a bit out of hand- that food make me feel like crap and obviously isn’t good for me. I’ll go for a walk and then prepare a healthy vegetable soup for dinner.’

Easy, positive, and you don’t spend another 3 days binging until Monday comes to start that elusive new diet.

Just eat clean people. That is how I have learnt to fight my addictions and overcome negativity. Eat clean at least 80% of the time and then really enjoy what ever you want the remaining 20% of the time (and if that happens to be healthy ‘bad’ food like dark chocolate and fruit then even better!).

So there you go, it’s not a cure to cancer but it is just a gentle reminder that no one is perfect. Not even someone who works (or moonlights…) in the nutrition and the fitness world. You fall off the wagon, just dust yourself off, put down the candy bar and walk away feeling good that you changed direction.

P.S… if you need a helping hand to quit sugar, then do yourself a favor and buy the e-book on the right hand side of this page from Sarah Wilson for only $15.

You’re welcome.


Home Made Almond Milk

14 Mar

I place Almonds in the high achiever category… not only do they boast good levels of folate, Niacin, as well as vitamin A, E and vitamin D, almonds also make a great milk alternative to those who are lactose intolerant or people like me who simply choose to follow a paleo way where dairy is off limits.

What makes the humble little nut and its milk even better, is the fact that making it yourself is seriously simple, gratifying and more healthy than buying the carton version (which can contain sugar) because you can control the exactly what goes into it.

Lets also not forget, you can increase your ‘healthy’ smug factor by using raw almonds (not processed) and soak them over night to encourage easier digestion while also activating their nutritional content (go you!)

Homemade Almond Milk

Simple to make, homemade almond milk is a great alternative to cow’s milk. Use only raw, unpasteurized almonds for optimum nutrition.


300 grams raw, unpasteurized almonds

6 cups (1.4 liters) cold, filtered water

Vanilla or few drops of Stevia (optional for sweetening)


1)   Place almonds in a large container (with lid on tight) and cover with the water. Refrigerate for 18-24 hours.

2)   Pour almonds and water into a high-speed blender and process for 90 seconds on high. Start slow and build up the speed so you don’t splash it everywhere. Use or refrigerate up to a few days.

Some recipes strain the almond milk through a nut milk bag to make it more silky smooth, but this step isn’t essential.

Note – For sweetened or flavored almond milk, use a little vanilla or almond extract and a little agave or brown rice syrup.

image from ‘A Food Centric Life’

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