I have visions of kale.
Mountains and mountains of half-cooked curly kale, featuring prominently, with all other ingredients taking on a supporting role.
My weekly food daydreaming helps me to plan ahead, save money and eat responsibly to support my health, combat my fibromyalgia symptoms and help me on my way back to my healthier weight range. It’s also been key in helping me to improve my relationship with food too.
Years ago, when my depression was at its worst, I developed bulimia. It was a very difficult time – I was struggling with walking again, my pain levels were high and my then GP refused to change my pain meds from the infamous Pregabalin, which caused me to gain over 20kg in weight. My low self confidence took a blow. I started binging primarily on junk food to feel better, which exacerbated my fibromyalgia symptoms and didn’t help my mental health either.I still struggle at times but a huge part of getting better has been preparing my meals with love and care (mindful cooking), connecting what I eat with what my body will benefit from, and mindful eating. Click To Tweet And because I put so much effort into my meals I want to eat mindfully – chew properly, take in the flavours… The knock on effects have been incredible – aside from my pain and overall wellbeing, it’s also helped my gastritis and anxiety.
This week, I was looking for a dish with lots of protein (to keep me filled and off too many mince pies), vitamins to give my immune system a kick (I’ve been sleep deprived for a week) and something healthy to balance out the Christmas dinners this week.
Enter kale!A leafy veg packed with protein, fiber (great for IBS), vitamins A,C and K, omega-3 fats and nutrients. I thought it would be odd if I whipped out a bowl of just kale for lunch, so I've put this in a stir fry with tofu and leeks but kale holds… Click To Tweet