Ben’s goal this summer is to help everyone feel empowered to live a balanced, happy and healthy lifestyle. This week on the blog Ben shared his top 5 tips for mindful Christmas eating. Focusing on mindful eating will help you to embrace what Christmas is really about; precious time spent with loved ones and an enjoyable day full of festive celebration.
“Focus on eating foods that are right for you.”
Focus on eating foods that are right for you. Christmas day often comes along with tempting simple carbohydrates and problems arise when we eat too many of these. So to ensure you are feeling happy and healthy, fill your Christmas plate with food portions to your macronutrient profile. Nourishing your body this way will sustain your full feeling for longer and keep your energy levels high. Take our macronutrient profile test.
Throughout December the BePure team has put together a delicious spread of Christmas recipes, full of nutrient rich whole foods. Our nutritious recipes highlight that eating a wholefood diet does not mean you have to compromise incredible taste.
“Be inspired to practice mindful eating, be kind to yourself and most importantly enjoy the meal.”
Remove the lamb from the fridge and leave it to warm up to room temperature.
Make the marinade by adding zest of 1 lemon, a handful of chopped rosemary leaves, and 3 finely chopped garlic cloves to a bowl. Add ¼ cup olive oil and mix well.
Place leg of lamb in a large oven dish, drizzling 4 tbps olive oil to grease the dish. Chop another 3 cloves of garlic into small slices and peirce these into the lamb leg.
Rub marinade mix into the lamb leg.
Chop 1 whole garlic in half horizontally plus a few extra garlic cloves around the oven dish.
Season with salt and pepper.
Place in the oven for 30mins per 500 grams of lamb.
Chop kumara into long chunky pieces leaving the skins on and place these around the oven dish to roast for the 40-50 minutes or until golden brown.
Handful of mint leaves chopped - ½ cup
Pinch of salt
8 tbsp of boiling water
2 Tbsp Manuka Honey
10 tbsp Apple Cider Vinegar
Chop the mint leaves finely and place in a jar.
Season with salt.
Pour boiling water over and set aside to cool.
When warm add honey and stir to combine.
Once combined add apple cider vinegar.
Set aside for an hour or overnight.
Serve in jar and drizzle over roast lamb and veggies.
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Disclaimer: This blog post is for educational purposes only. It is not designed to diagnose, treat or cure. We are all unique, for your individual health concerns it is important to discuss these with a BePure Holistic Health Consultant or relevant health professional.