Road to Health - Motivation

One of the most difficult things about changing your lifestyle can be the motivation to get started.
I'm not talking looking at pictures of toned, gorgeous people in the gym or feeling pressured into it, but realising the benefits of getting healthy for you.

Once you've started making the small healthy changes to your life, it's likely you'll be so pleased with how your body feels as well as looks, you'll be on an upward spiral and be more than willing to continue on the road to health..

Visual stimulus can really be useful when trying to change our attitude to things.

Try putting these images around your home, in your car or in your diary. This way you are reminded of goals on a continuous basis and motivated to strive to achieve the healthy self you are capable of.

Paleo Breakfast Ideas!

Simple recipes that mean you're not held back by your dietary requirements or simply a new food venture for 2015..


Muffins

INGREDIENTS

1. 1 cup almond flour
2. 3 tablespoons coconut flour
3. 1 apple, diced
4. 3 eggs, beaten
5. 2-3 tablespoons honey
6. 1-2 tablespoons cinnamon (depending on how much you like cinnamon)
7. 1/4 cup coconut oil
8. 1/2 teaspoon baking soda

INSTRUCTIONS

1. Heat oven to 350 degrees.
2. Take large mixing bowl and add flours, cinnamon, and baking soda. Mix.
3. Once mixed, add apples, eggs, honey, and coconut oil to mixture and mix well again.
4. Prepare muffin tin with liners and add batter.
5. Place tin in oven and bake for 30 minutes or until done.
6. Enjoy once they cool off or you lose your patience while waiting.

Pancakes

INGREDIENTS

1. 3 bananas
2. 3 eggs
3. Cooking oil of your choice
4. 1/4 cup almond butter
5. Whatever toppings you want

INSTRUCTIONS

1. Place bananas and eggs in bowl and mash until smooth.
2. Add almond butter to mixture and mix again.
3. Heat oil in pan on low and place batter in pan in whatever shape you like.
4. Cook until pancakes are browned to your liking.
5. Add toppings and enjoy!

Smoothie

INGREDIENTS

1. 1/2 cup almond milk
2. 1/2 cup berries (whichever berries you like)
3. Spinach (as much as looks good - typically a couple of small handfuls)
4. 1 banana
5. 1/2 a regular avocado
6. 2 tablespoons honey
7. Ice (a couple of handfuls works well)

INSTRUCTIONS

1. Add all ingredients to blender.
2. Blend until the mixture is of the consistency that you want.
3. Enjoy!

http://ultimatepaleoguide.com/5-paleo-diet-breakfast-recipes/

Healthy and Interesting Summer Salads!

Salads are the perfect light and healthy dish for the warmer weather, but it doesn't just have to be limp lettuce with the usual olive oil dressing so read on for more exciting ideas..

ingredients:

For the salad:

8 ounces pasta (I used Rotini)
1 (15 oz) can black beans, drained and rinsed
1 cup grape tomatoes
1/2 cup diced red bell pepper
1/2 cup diced orange or yellow bell pepper
1/2 cup diced red onion
1/2 cup sweet corn (can use frozen corn)
1 large avocado, peeled, seeded, and diced
Salt and pepper, to taste
1 lime, for juicing over the salad
1/4 cup chopped cilantro

For the Creamy Avocado Dressing:

2 ripe avocados, peeled and seeded
3 tablespoons plain Greek yogurt (I use Chobani)
1/2 cup low-fat buttermilk
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onion
1 small jalapeño pepper, chopped and seeds removed
2-3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste

directions:

1. Bring a large pot of water to a boil. Salt the water and stir in the pasta. Cook until al dente. Rinse with cold water and set aside.

2. While the pasta is cooking, make the Creamy Avocado Dressing. Combine all of the dressing ingredients in a blender or food processor and blend until smooth.

3. In a large bowl, combine pasta, black beans, tomatoes, peppers, red onion, corn, and chopped avocado. Pour dressing over pasta salad and stir until salad is well coated. Season with salt and pepper. Squeeze fresh lime juice over the salad, so the avocados don't brown. Garnish with chopped cilantro and serve at room temperature or chilled.

Note-you may have leftover dressing, depending on how "dressed" you like your pasta salad. If the dressing is too thick, add more buttermilk.

ngredients:

2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
Salt and freshly ground black pepper, to taste

To make the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano

directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese.

3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl. Pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.

ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil

directions:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

3. While the quinoa is cooking, cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.

4. In a large bowl, combine quinoa, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste. Stir in the fresh basil and serve.

recipes from http://www.twopeasandtheirpod.com/20-summer-salad-recipes/