Tag: healthy foods

Tuesday Tip

Tuesday Tip: why you’re not losing fat

Dr Nancy P

Tuesday Tip: why you’re not losing fat 😆

Sometimes we feel like we’re doing everything right but we just don’t seem to be losing fat. In my experience it comes down to 4 main reasons.

# You’re not aware of what you eat

Are you tracking your food? If not then how do you know if you are over eating or not? Studies show that people underestimate the number of cals they think they’re eating. Easy solution – track what you eat, weigh your portions, add up those calories.

# You’re less active than you think

Studies also show we usually over estimate cals burnt and how active we are. Even if you’re working out every day you may not be as active as you think if you spend the rest of the day sat down. NEAT (non-exercise activity thermogenesis) is vital – it’s the cals burnt through every day life (fidgeting, walking, cleaning, etc). If this is low then you’re probably not as active as you think you are. The solution – get an activity tracker and measure your steps to see how active you actually are. Also don’t be tempted to eat those calories back – even the trackers over estimate the cals burnt, so treat them as bonus cals rather than something to eat back.

# You’re sleeping badly and/or stressed

Lack of sleep and stress in themselves won’t make you gain weight, but they impact on your cal requirement, energy levels, hormone production, and ability to make good choices. If you’re tired you’re likely to crave sugar etc. So get to bed in good time, turn off your devices etc, try to reduce stress, look for alternative ways to cope (adult colouring books, have a bath, walk etc).

# You’re not consistent

Consistency is key. It’s not about perfection, there will always be blips etc. Being 100% only 40% of the time won’t get you results, but being 80% compliant 100% of the time will. You may have the odd bad meal etc but if you don’t let it derail you you’ll get to your goal. e.g. if you end up having a pizza as there’s no low cal options you could write off the whole day and over eat, or you could enjoy a slice of pizza, and eat normally the next day…Focus on nutrition, be as consistent as you can, track and stick to the plan whenever you can.

Happy Tuesday 🤗 xx

Recipes

Veggie ‘steak’ casserole

Dr Nancy P

I spotted these quorn veggie steak strips in the supermarket so thought I’d whip up a quick casserole. This is a another easy weekday dinner option, perfect for the cooler evenings. I cook up a batch for the week and then it’s nice and easy to quickly heat it up for dinner (or lunch!).

I’ve used frozen veg for this one as I was running short on time. Never be afraid to use these sorts of frozen veg – they actually have more vitamins and minerals in than the fresh variety so you’re not doing yourself any harm and they’re brilliant if you’re busy and short of time. Obviously use fresh veg if you prefer. Also it’s worth noting that Lea & Perrins Worcestershire sauce contains anchovies so if you’re vegetarian then double check – Biona and other companies make one without the use of animal products and it’s widely available.

This serves at least 8 at about 223 cals per portion.

You will need:

2 pack of quorn steak strips (or any alternative vegetarian product you fancy)

1320g passata (2 bottles at 680g each, but just get approx the same amount)

1 kg mixed vegetables (either 2 packs (500g each) or 2 onions, 2 carrots, 2 sticks celery, 2 peppers, 2 courgettes, 1 small aubergine)

1/2 tsp Paprika

1/4 tsp chilli powder (optional – adjust for taste)

1 tsp mixed herbs

1/2 tsp cayenne pepper

2 vegetable stock cube

1/2 tsp Worcestershire sauce (optional)

A dash of Balsamic vinegar

1/4 tsp of sugar

Salt and pepper

If using fresh veg then prepare it and chop it up. Heat a little oil in a pan, add onions first and allow to soften, then the carrot and celery. Otherwise add the frozen soffito (onion, carrot and celery) mix and allow to soften.

Add the steak strips to the pan and allow to brown. Then add the pepper, courgette and aubergine (if using a pack then just throw it all in at once once the steak strips have browned).

Cook for a couple of mins until the veg start to soften and then add the passata. Stir well and bring to a slow simmer. Add the stock cube, all the spices, balsamic vinegar and Worcestershire sauce and stir well. Add the sugar (this brings out a richer tomato flavour).

Bring to a simmer and allow to cook through for about 10-15 mins.

Serve on its own, with green veg and grains, or with a jacket potato etc.

enjoy 🙂

Xx

Tuesday Tip

Tuesday Tip: Calorie tracking 101

Dr Nancy P

Tuesday Tip: Calorie tracking 101 📝

When people tell me “calorie counting doesn’t work for me” I’m a bit skeptical… why? because the ONLY way to lose weight/bodyfat is through a calorie deficit. So if you’re counting your calories and not losing fat then something is going wrong somewhere – and unfortunately that’s usually human error.

The most common problems are either not tracking consistently (or not doing it for long enough to see an actual result) or not tracking accurately. Consistency is fairly self explanatory – you’re either being consistent or you’re not – and if you’re not well then you know exactly how to change that. The accuracy though is slightly trickier.

It’s actually very easy to make errors in tracking calories. Now for things like fruit and vegetables if you’re estimating cals then it’s no big deal. But for foods like nuts, seeds, oil, avocado, hummus – and other high cal food then small errors can impact massively on your calorie intake.

So if you’re trying to count calories then it’s really vital you are weighing and measuring your food – using digital scales. As well as ensuring you’re eating as much as you think you are, it will also help you learn what portion sizes actually look like which means when you HAVE to guess you’ll be much better at it.

Do you have to weigh your food forever? Not if you don’t want to. You’ll get to the point where you don’t need to. I don’t anymore – but every now and then I go back and recheck my portions to make sure they’re still what I think they are. But if you’re trying to lose fat sustainably with a modest deficit each day then I’d definitely recommend you weigh as much as poss.

Happy Tuesday 🤗 xx

Recipes

Peanut butter and Jam Porridge

Dr Nancy P

Nothing beats a yummy bowl of porridge on a chilly day! And this one combines two of my favourite things – peanut butter and jam! Yum!

I actually tend to have this for lunch as it’s quite a filling portion. If you wanted you could also add a scoop of vanilla protein powder to make it even more filling. My current favourite protein powder is Missfits Vegan Vanilla powder – super yummy and available from amazon and Ocado (and other places!). I like my porridge made with water – but obviously use any type of milk if you prefer (though bear in mind the protein powder and milk will increase the calories).

This comes in at approx 384 cals of warming yumminess!

You will need:

50g jumbo oats

1 tbsp raspberry (or any flavour) jam

15g peanut butter

Raspberries and blueberries to top

1 scoop vanilla protein powder (optional)

Place the oats in to a saucepan (also add the protein powder if using) Add enough water to cover (I like my porridge quite dry so adjust the amount of water to suit you) – heat gently and stir well. If I’m rushed I just pour boiling water on to the oats, stir and add a little extra water then blast in the microwave for a min.

Once cooked pour the porridge in to a bowl and add the jam and stir through.

Drizzle the peanut butter on top next.

And then pop the berries on top.

Enjoy!

🙂

Xx

Tuesday Tip

Tuesday Tip: Watch the Weekends

Dr Nancy P

Tuesday Tip: Watch the weekends 🥂

If you’re trying to lose bodyfat then consistency is key; a consistent calorie deficit over weeks/months to see a sustainable change.

Often we are great at achieving a calorie deficit during the week but weekends signal downtime, changes in routine and relaxation – which means relaxing on the food side of things too; allowing yourself what you want, or just not being mindful about tracking.

It’s very easy to blow your calorie deficit in one night, even when you think you’re being good. You’re out to dinner, but you’re going to be ‘good’; you have a small healthy starter, for main you go for the fish, with veg and you only have a little potato – fine right? But you have a few of your friend’s chips, and a few mouthfuls of your other friend’s dish.. oh and a few olives (but you didn’t have the garlic bread so that’s good)… and only one glass of prosecco… so that’s good? There is NOTHING wrong with any of that. BUT if you’re convincing yourself that you’re only a little over your cals and you’re not bothering to even try to track it because you don’t know where to start then you’re in for a bit of a surprise. In reality you’ve just clocked up over 1300 cals on a ‘good’ meal and BOOM you’ve just eaten or drunk away your deficit from the whole week.

The choice is yours, but the only way you can make that choice is by acknowledging what you’re consuming over the weekends and by continuing to log. You want to aim for an average deficit over the entire week so you need to know what you’re doing at the weekends.

So here are a few tips to help.

⁃ Check the menu in advance and decide what you want

⁃ Estimate the cals in your meal (using similar foods and then add a little extra for oil/butter etc)

⁃ Don’t dip in to others’ plates

⁃ Have slightly smaller breakfasts/lunches the day before and after to buffer the meal out

⁃ Remember those foods will all be there once you reach your goal so decide what matters most to you now – if it’s the meal then just have what you want and enjoy it, but log it so you can see where the extra calories are coming in. If it’s reaching your goal then consider pulling back a bit.

Happy Tuesday 🤗

Xx