Happy New Year and a Raw Choc recipe

Wow.

It has been ages since I've done a post. Sorry bout that. ekk.
I'll do a quick update for you.
Life has been fairly much the same, netball season finished, I started a business called 'The Organic Unbakery' where I make raw paleo treats that are gluten free, grain free, dairy free, refined sugar free and egg free. So that, along with the hectic schedule of having a 4 year old and 1 year old, has prevented me from dedicating much time to the blog. my bad, sorry.
Pip's off to school this year, so I'm hoping I might have a bit more time to dedicate to the blog. Hoping....

So this year I have some big goals to achieve, both personally and business wise. I'm looking forward to being more creative, finding balance in my life and learning a ton of new information in the world of health and nutrition.

 Here's a couple of pics of my creations from The Organic Unbakery.

and my little cherubs...

Best share a recipe with you while you're here!

Raw Chocolate

Ingredients

1/2 cup cacao butter

1/2 cup cacao powder

1/4 cup of maple syrup (more or less to taste)

1/2 teaspoon vanilla powder

pinch of salt 

You will need-

Pot of simmering water

Heat proof bowl

Spatula

Chocolate moulds or pattie cases (whatever you want your chocolate to go in)

Method

Gently melt together the cacao butter and maple syrup It's just as easy to pop a heat proof bowl over a small pot of just simmering water. (I use my thermomix on 37 degree spd 2 until melted so it's still 'raw')
once melted, stir in the cacao powder, vanilla and salt.
pour into moulds and pop in the freezer to set.

I like to add in some nuts and coconut for a bit of crunch.
Hope you enjoy!
Clair

Summer salad with quinoa, peach and sweet dukkah chicken

It's really hot here.
We've not had a day under 28 degrees for about 2 weeks.... TOO LONG! Today we're sitting on a cool 35 degrees, with the next 7 days expected to be between 35-40. Delight. The amazing CFA have been doing it tough battling fires that continue to burn in our area. Hats off to these awesome people who are keeping us all safe.

This hot weather has me pining for a refreshingly light salad and simple protein to keep me satisfied. And since peaches and nectarines are in season here I thought I'd throw them in for that lovely fresh sweetness.
The dukkah chicken is also great- since it's baked, you don't need to stand next to a hot pan. Pop them in the oven for 12-15 min and you're done.
This salad is so delicious- the dressing is a light vinaigrette which matches perfectly with sweet peach, creamy avocado and nutty quinoa, and that satisfying crunch of cos lettuce. Top with the dukkah chicken (hot or cold) and you've got a scrumptious lunch or dinner that everyone will love!

Summer salad with quinoa, peach and sweet dukkah chicken

Serves 2

Dukkah chicken

1 chicken breast, cut into 2 cm strips 

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

3 cloves

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cracked black and white pepper

1/4 cup almonds

1 teaspoon sesame seeds

1 tablespoon pistachos 

Method

Preheat oven to 180 degrees.

Grind spices together in spice grinder (or mortar and pestle) until finely ground. Add in nuts and seeds and pulse (or smash up) until chunky. 

Toss chicken through dukkah mix, coating evenly. Spread evenly onto a lined baking tray. Pop into oven for 12-15 min (depending on how thick you've cut your chicken).

Tip- I find using whole spices and grinding them myself gives a better flavour and fills your kitchen with a delicious scent. But pre bought ground spices will do just fine.

Quinoa and peach salad

1 head of cos lettuce (or use whatever you like, spinach leaves, rocket, lettuce will also work well)

1/2 cup quinoa

1/2 avocado diced

1 peach or nectarine (or even mango would work well) finely sliced

Method

Rinse and cook quinoa in 1 cup water, simmer gently with lid on until you can see 'tails'- about 12 min. Add more water if it's not cooked and you've run out of water (test a little bit- if it's still crunchy it's not cooked).

Once cooked, spread out on a plate to cool.

Wash and drain lettuce, cutting up into bite sized chunks. Add in avocado and peach.

Vinaigrette Dressing 

(enough for 4 serves, so keep some aside)

2 tablespoons apple cider vinegar

1 clove of garlic, crushed

1 teaspoon of maple syrup/ rice malt syrup

1/2 cup olive oil/ avocado oil.

Whisk together ingredient until combined.  

Add cooled quinoa to salad, drizzle dressing over and toss through salad. 

Plate up salad, and top with chicken and some lightly roasted almonds if you like :)

Clair xx

Turkey burger

We survived! Christmas and New Year are behind us- hooray! Our Christmas was 2 days of non stop eating, family, fun and water! We packed up after Boxing day and headed to the beach (hence my quiet blogosphere!) 

beach fro

New Years morning at the beach

'shameless selfie' 

Get in ma belly

 

 We had a wonderful time at the beach, eating fresh fish, shark, abalone and crayfish everyday. It was delicious! Nothing beats fresh seafood!









Anyway! Onto my turkey burger recipe! This is very simple, tasty and full of goodness to nourish your body post Xmas/ New Year festivities.... Perfect for a light dinner, and easily refrigerated for lunch the next day, so go ahead and make a double mix. It has a great mix of protein, carbohydrates and fats to perfectly fill your belly and keep you satisfied. Choose your own salads to go in your burger- anything tastes great (more tips below).

Turkey burger on a sweet potato 'bun' with seasonal salad and tahini dressing

Ingredients-

Turkey burger (makes 2 burgers)
300gms turkey mince
1/2 onion
1 clove of garlic
1 egg
1/2 carrot, grated
1 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
pinch of salt and pepper.
1/2 teaspoon chia seeds ground in mortar a pestle

sesame seeds and poppy seeds to top the burgers.

Feel free to mix up the spices- add extra or omit, depending on your taste.

Sweet potato 'bun'
1 sweet potato, cut into 5mm discs.
1 teaspoon of melted coconut oil to coat

Tahini dressing
1 tablespoon of tahini (sesame paste)
1 teaspoon of lemon juice
1/2 teaspoon of water
sprinkle of cayenne pepper (optional)
Mix all together until well combine. Add more water if too thick.

Method.

Preheat oven to 180'
Coat sweet potato in coconut oil, place on lined oven tray and pop in oven for 40min
Meanwhile, make your turkey burgers-

Turkey burger
In a small pan, cook onion and garlic until soft. Put onion and garlic mix in a large bowl and add all other ingredients. Combine well.
With slightly wet hands, shape into two round burger patties with flat tops
Place on an oven tray lined with baking paper/ silpat mat.
Top with sesame seeds and poppy seeds.
After 20min have gone by on the oven, pop your turkey patties into the oven. At the same time, remove, flip, and return your sweet potato discs to the oven.

Once time is up (20 min) check your patties are cooked through (please adjust depending on your own oven) remove and plate up sweet potato on the bottom followed by salad/veggies of your choice, turkey burger then a big dollop of tahini dressing. Sprinkle with nuts if you like (I used activated pepitas in the picture)

On my burgers I had grilled zucchini (i used the same pan as the onion and garlic was cooked on), tomato, avocado and spinach, but you can put what ever you like (think cucumber, beetroot, or even some sweet mango, avo and mint goes deliciously with spicy foods)
My garden is over flowing with zucchini and tomatoes so they go in everything I eat at the moment!

Enjoy

Clair xx

One Nourished Life guest post with sweet-spud and coconut coleslaw recipe

For those who follow my Instagram account, you'll often see me posting pics of food by a lovely friend of mine Jodie. This wonderful lady is a foodie extraordinaire and health yogi and has just had her first book published. She encompasses everything I believe in regarding food, exercise and holistic health and I cannot recommend her book highly enough!

You can buy it HERE or follow her on Instagram HERE or also on Facebook HERE

I asked Jodie to do a guest post for me, so here she is to tell you more about her wonderful book. 

Hi, my name’s Jodie and here’s a little introduction to my book One Nourished Life…

"When friends started suggesting I turn my healthy cooking passion into a book I thought they were crazy! My reaction was always, “But I’m not famous!” Golly, I’m not even a qualified chef or nutritionist. I’m just an everyday person! I work, sleep, and endure the same life stresses and trivialities as much as the next person. My respite from this however, is in my love of food, food that nourishes the body and satisfies the taste buds. Sourcing it, preparing it, cooking it, and of course, eating it!

As a full time gym owner and personal trainer, working in the health and fitness industry has inspired me to take this love of food and use it to complement my efforts in the gym. My passion is to enhance the health outcomes and fitness goals of not just myself but clients too, ensuring optimum nutrition as part of a holistic healthy lifestyle. I gain incredible satisfaction from what I do, helping people to reach their health and fitness goals, but have found the battles of my clients are often only half won. The imperative of diet and quality nutrition often fall by the way side compared to all those hours spent in the gym.

One Nourished Life highlights the ease and simplicity with which nutritious and delicious foods can be incorporated into your everyday life menu. These foods will not only liven up your dinner table and lunch box with new delicious and exciting tastes and textures but will nourish you from the inside-out! Nourishing your body will ignite a new, vibrant lease on life. One which nourishes self, mind, body and soul to permeate a new, healthier way of living."

I’d like to share with you Clair’s favourite recipe! This is just one of my Nourishing recipes:

Food Styling & Photography –

Kate Olsson www.fingerforkknife.com

Kirsty Bryson www.kirstybrysonfoodstylist.com

sweet-spud with coconut coleslaw

Nourish:

This is my DIY version of the much loved festival ‘baked jacket potato’ with healthier flavours that really pack a punch!

Sweet potato is a superior nutrition alternative to the traditional white potato and boasts a lower glycaemic index (gi) and carbohydrate content while containing greater amounts of fibre & vitamin A.

Serves 1

1 whole small sweet potato

½ cup red cabbage, finely shredded

½ cup fennel bulb (or green cabbage), finely shredded

½ cup carrot, grated or noodled

1 tablespoon lemon juice

¼ cup organic coconut cream

1 teaspoon fresh mint leaves, finely chopped

1 small (or ½) clove garlic

1 tablespoon raw almonds, roughly chopped

drizzle of cold pressed extra virgin olive oil

                                     

Pre-heat fan forced oven to 200 degrees. bake whole sweet potato (uncut and skin on) on baking paper lined oven tray for 1-hour.

Meanwhile, throw shredded veg into a mixing bowl and squeeze with lemon juice. Leave to sit while completing the next step.

In a separate bowl, mix coconut cream (tip: shake can well before opening), mint and garlic. Add to veg mix and combine well.

Once cooked, remove sweet potato from oven and cut in half. Top with coleslaw veg mix, sprinkle with almonds and drizzle with olive oil.

Feel free to add your favourite palm size portion of sustainable and organic fish, chicken or meat for added protein!

Nourishing your body from the inside-out will allow you to give more positive energy to your days and enable you to live a One Nourished Life! xx

Clean eating FAQ and a progress pic

Afternoon!
Today is Wednesday, which means my 3 1/2 yr old is at family day care. And I get to spend half my day without having to answer 250 questions… why Mummy… but why… but why!!! Her little brain is piecing together this wonderful world, and I must admit, I'm reminded daily of how confusing and magical it is. Trying to explain things like steam from the hot water, rain from the sky, and why some moths have 'eyes' on their wings.
Anyway! I digress…
I was out shopping, buying a birthday present for my 5 year old niece, when I went into my favourite kids shop in town (Kawaii Kids). Lovely Andrea, the owner, and I were discussing my love of clean eating, and how to implement in into our lives easier.
It's a question I get asked the most.
Where to start.
In a world full of easily accessible information, we seem to have been overloaded with information, ideas, fads, gimmicks and lots of bad, misinformed advertising. And now we are now all confused.
We really all know what we should and shouldn't eat. If we be honest with ourselves. But the 'quick fix' sells a lot better than the real answer. We all want our cake and be able eat it too.
"The best diet shake…….
Is the shake your booty makes when you run."

So I'm going to try and simplify it for you.

1. You need to get real about why you want to start eating clean.

Are you overweight, have bad skin, always tired, have no energy, on medication for lifestyle illness (type 2 diabetes, high blood pressure, high cholesterol etc). Do you sleep poorly, struggle with moodiness, depression? Are you constantly getting sick? Do you suffer irritable bowel syndrome (constipation-diarrhoea, bloating, gas, pain)?
Your diet effects everything listed above (and more).
What you put in your mouth either fights disease, or feeds it.
What is your goal. And you need one.

Personally, mine was a combination.
I wanted to have more energy, sleep better, cure my IBS, and stop being so moody!

2. You need to get rid of the excuses. Period.
You need to own your behaviour.
I think this is the part where people struggle the most. We have excuses for everything. "It's too hard/I'm too busy/I don't have time/its too expensive/I'm too tired".
You need to be honest with yourself. How bad you do want your goal?
Stop the excuses. You're only cheating yourself. Changing your life is hard.
I came across a great little quote on instagram the other day-
"What fits your busy schedule better, exercising one hour a day or being dead 24 hours a day?"

3. Preparation. 
Throw out all your unhealthy food- or donate it to a shelter if you don't want to waste it.
Fill your cupboards with healthy foods and snacks. Get rid of anything processed and packaged. If you don't recognise and ingredient, chances are your body won't either. Chuck it.
Put aside 5 min each weekend and plan you meals for the week. Know you're going to a function? Think ahead and offer to bring a salad/ fruit platter- full of foods that fit your lifestyle.
Organise family activity which includes incidental exercise (walk to the park, swimming). Instead of catching up for coffee- grab a take away and talk and walk.
"The better I eat, the better I look. The better I look, the better I feel. The better I feel, the better I eat. I could get used to this cycle"

4. Commitment.
You're doing this for you. It may be hard in the beginning, but hang in there. Little by little you will notice your life changing.
Don't give in to the haters. People who mock you for wanting to change your lifestyle are only jealous of your commitment, dedication and motivation to better yourself. It's time to be selfish. It's not a bad thing. Look after yourself. It takes courage to step out from what you've always known and been taught. The old ways are not always the right ways. Look where they have gotten you. You starting may be the light switch for everyone else around you. Be that person. Keep going, you never know who you are inspiring.

5. Knowledge is power
I cannot emphasise this enough. We are never to old to learn new things. The more you learn about why clean eating is so important, the more likely you are to embrace it. I know how good the bread basket would taste. But I also know how horrible I will feel afterwards. Learn what all that sugar and processed food is doing to your liver, your brain, your bowel. You'll find it easier to pass on the jam doughnuts once you know what they are really doing to your body. Find and learn new recipes that are easy to cook. Ask questions. Lots of questions!!

What to read?
Some of my favourite books are
It starts with food by Dallas and Mel Hartwig
I quit sugar by Sarah Wilson
The paleo solution by Robb Wolf

Blogs
http://theholisticingredient.com/blog/
http://www.mindbodygreen.com
http://www.mynewroots.org/site/
http://www.whole9life.com
http://www.adashofcompassion.com
http://www.petite-kitchen.com

Do I practice what I preach. Damn straight I do.
Here's some proof.

Me 40+6 days pregnant. And then 14 weeks later. I put on 18kg this pregnancy.
Clean eating and exercising. No shakes, no starving and no counting calories. I ate wholesome food. It was not easy, I work hard for my health. I'm still breastfeeding and running after a 3 1/2 year old and my husband works long hours. I'm committed. It's simple. And I LOVE how my lifestyle makes me feel.
                        Clair xx

Raw chocolate nut truffles

Sorry I've been a bit M.I.A on here lately!
I'm still alive, and still living and loving my paleo lifestyle- although, if you ever come to my house, do not expect to see a clean kitchen! I'm always cooking (which I love) but I don't love the mess! Oh well, you can't have everything!

Here's a recipe I threw together today for on of my most favourite things to eat! Raw chocolate nut truffles. It's pretty much a combination of everything I love!
They are sweet and satisfying, plus full of great fat, vitamins and minerals. Just try not to eat the entire mixture before rolling- like everything- moderation is the key ;)

Recipe mades approx 14 little balls
1/2 cup medjool dates, pitted
1/4 cup cashews
1/4 cup macadamia nuts
1/4 cup almonds
1/4 cup walnuts

1/4 teaspoon cinnamon
1/4 teaspoon vanilla essence
1 tablesp cacao powder (extra for dusting on top)
1 tablesp desiccated coconut
1 tablesp cacao nibs
1 teaspoon mable syrup
1 tablespoon chia seeds
pinch sea salt

Blitz everything in food processor until sticks together when pressed.
Roll into 14 little balls (approx a heaped teaspoon each ball)
Put in fridge to set.

Raw chocolate caramel cheesecake

Another cake! Yep. I love making these delicious raw creations! Full of nutritionally dense ingredients, this cake tastes naughty but doesn't have any nasties in it that you get with traditional cheesecakes.
It is dairy free, gluten free, egg free, grain free, refined sugar free and vegan friendly!
The cake has a slight banana taste to it, if you're not a fan of banana's omit them and add another cup of cashews (preferably soaked) and increase the coconut oil to 1/2 cup.

Recipe

For best results, use a spring form pan. You can line it if you like.

Base

1 cup walnuts

1/2 cup hazelnuts

1/2 cup macadamia nuts (or almonds)

1 cup dates

1 tablespoon cacao

big pinch of sea salt flakes

Process all ingredients in food processor until ingredients stick together when pressed. 

Put into spring form pan, pressing down to make a firm base layer, going up the side of the pan slightly.  Put in freezer to set while making the cheesecake.

Cheesecake

2 Bananas

1/4 cup coconut oil, melted

1 cup cashews

1 cup macadamia nuts

1/4 cup rice malt syrup

1 teaspoon vanilla

1/3 cup cacao

1/2 cup coconut cream

Blend all ingredients in food processor until smooth. Pour on top of base, and put in freezer to set for 1-2 hours.

Caramel sauce

1 cup medjool dates, soaked (discard water before use)

1 teaspoon mesquite powder (optional)

1 tablespoon almond butter

2 tablespoons coconut cream

Blend all ingredients until smooth. Pour on top of cheese cake, smooth out top. Return to freezer to set for 4 hours, or overnight.

Cut with a hot knife while still frozen. Allow to soften a little before eating...if you can wait.

Top with raw cacao nibs. Nom nom nom.

Raw carrot cake with 'cream cheese' cashew frosting

I love carrot cake. Sweet and moist with a hint of cinnamon spice and a sneak of coconut. I also love cream cheese- cashew cream cheese that is! Smooth, lemony, creamy goodness.....mouth watering deliciousness!!! Ommnomnom get in ma belly.
I found a good recipe and have changed it up to suit my way of eating- gluten free, grain free, dairy free. It is also egg free and refined sugar free too.
It is wonderfully moist, dense, and totally satisfying.
So here it is!

 Don't mind my lack of food styling skill....

This is before it was covered in the cashew frosting

 Wala! My old cake decorating skills have come in handy....

The cake above is made in a very small (12cm diameter) spring form pan- so I halved the recipe below. Since I'm terrible at not eating the entire cake in one go, I thought I'd better make a small version...

Recipe
Use a spring form pan about 25cm diameter

Cashew frosting-
2 cups cashews (preferably soaked overnight, or for at least 4 hours, then discard water)
2 tablespoons lemon juice
2 tablespoons coconut oil
2 tablespoons of agave (or sweetener of choice)
2 tablespoons of coconut

Blend everything up in the food processor until smooth- if it seems too dry, add a little water. Set aside. Try not to eat...

Cake
2 carrots, roughly chopped
1 1/2 cups almond meal
2 cups pitted medjool dates
1/2 teaspoon cinnamon.

Process carrots until very fine. Add everything else, process until combined.
Press 1/2 mixture into bottom of spring form pan. Spread cashew frosting over top 1cm thick. Put in freezer for 2hours. Press the rest of the mixture on top. Freeze again for 2 hours.
Open spring form pan carefully, cover with rest of cashew frosting.
A small slice is perfect accompanying a cup of tea.
Enjoy!
Clair

Whole 30

The past 6 months or so I have been a food journey, discovering healthy new ways to enjoy my food- 'have my cake and eat it too' type journey. I've been incorporating super foods into my diet, finding healthy alternatives to heavily processed, sugar laden desserts, and eliminating gluten from my diet. I've also slowly been eliminating diary from my diet- now only occasionally having greek yoghurt 2-3 times a week. I've been using soy in my coffee and almond milk on my oats. It's been an awesome journey- and I'm happily sharing it with all of you who follow my little blog (thanks for reading!)

I feel wonderful, my skin in the clearest it's been forever, my energy levels are good (not perfect- but hey, I've got a 2 month old baby!) and my moods are more stable. I also believe my healthy eating has contributed to my fast recovery after giving birth to Jimmy (after Jimmy was born I had a massive post partum haemorrhage and nearly died, but that story is for another day).

I feel it's time for a new chapter in my journey book. Time to get serious about how I view food. Sadly, like most of us out there, food and I, we have a pretty poor relationship. Food has a hold on me. We constantly fight. I've lost the 'I'm full' signal mechanism. I have cravings. I give in to them. Sometimes I binge. I feel horrible. And one bad food choice can leave me feeling guilty and shit for the rest of the day. I get grumpy, look for comfort, find something yummy, and it feels good for the first bite. But then it's followed by shame and guilt... and the cycle continues. This doesn't happen everyday. Maybe one or twice a week, and luckily the food choices in my cupboard are mostly healthy (but that is not the point). There was a time in my life where it was an everyday occurrence. Especially when I was stressed- like high school, UNI, new job... lets just say the first half of my 20's were spent eating disorderly and binge drinking on the weekend....

I know I'm not the only one like this. I may be the only on that admits it... I'm hoping this may resonate with some of you. 

This isn't how our relationship with food should be. It is not healthy. 

We should be eating to nourish our bodies. Because we love ourselves. And yes, we should love ourselves. It's not selfish. Like that old saying 'No one can love you if you don't first love yourself'. We need to love ourselves enough to want to look after this body we have been given. And the best way to do that is nourishing it with the best foods possible.

So I'm going to be doing a whole lot of self loving from now on. Starting by doing the Whole 30.

I'm not sure if you have read about the Whole30 before- but basically you eat real food. Yep. Real food. For 30 days. NO CHEATS. Nutrient-dense foods like meat, fish, eggs, fruits, vegetables, nuts, seeds, and healthy oils that have been raised, fed and grown naturally. Foods that are full of naturally occurring vitamins and minerals. Read more about it here

Things that are not allowed are sugar, alcohol, grains, legumes and dairy- all of which may not contribute positively on your health- aka- sugar crashes, alcohol binges, bread basket overload etc. 

Also, the way these foods are broken down in your gut can be the cause of, or exacerbate a myriad of disease like high blood pressure, high cholesterol, type 1 and type 2 diabetes, asthma, allergies, skin conditions, PCOS, infertility, migraines, depression, bipolar disorder, heartburn, reflux, joint pain, ADHD, thyroid dysfunction, Lyme disease, fibromyalgia, leaky gut syndrome, Chron's disease, IBS, Celiac disease, diverticulitis, and ulcerative colitis.

It's NOT a diet- It's not about weight loss. You eat as much as you need to maintain strength, energy, activity levels and a healthy body weight. 

I have some lagging IBS issues, even after cutting gluten, which I want to find the source of and eliminate (hence me already cutting back on dairy), but for me, the whole 30 is more about changing my long-standing, unhealthy patterns related to food, eating and my body image. Another bonus is that most people will see a dramatic reduction or elimination of food cravings, particularly sugar and carbohydrates. 

I've got a good start on the Whole30- since most of the no-go list I've already discovered for myself  negatively impacts my health- I don't drink alcohol (sober for 1 1/2 years) I don't eat gluten, I've minimised dairy and I don't eat much sugar. I will miss my healthy desserts (which although fit into the foods allowed- still psychologically have the same effect as naughty foods, so I'm steering clear for now). So hopefully I won't have as many sugar crashes/ carb cravings as people who eat all these foods to begin with and I can focus on my relationship with food- eg hunger cues (am I hungry enough to eat steamed fish and broccoli? No, then it's a craving, not real hunger).

Don't be afraid that I won't be getting enough carbs or other nutrients- all the foods I have to eat are full of everything I need. Vegetables and fruits have carbohydrates. Meat has protein, nuts and oils have amazing amounts of essential vitamin and minerals. Food manufactures just like to spin it that their bread/milk/chocolate is full of the best whole grains/calcium/antioxidants  around. It's a big money making scheme (don't get me started!!). 

So essentially it's about empowering myself again (do I sound like Oprah?! haha!). I want to be in charge of my wants and needs, not be a slave to food and how it makes me feel. I'm hoping this experience will be the learning tool to gain awareness of how the foods I use to eat were actually affecting how I look, feel, live and perform. I can then carry that knowledge forward, and use it to change the way I eat for the rest of my life (since it's a whole30, not whole365, you can incorporate no-go foods back into your diet if you like, after the 30 days).

The website www.whole9life.com is full of wonderful and interesting topics related to Paleo eating. The book 'It starts with food' is a wonderful eye opener and a must read if you want to try Whole30. Personally I'm fascinated by nutrition, so I'm very excited to see how my body responds to this primal eating.  

So I hope you don't mind, my next few blog posts will be about my journey on Whole30. I'll be posting recipes along the way too.

Cheers,

Clair