About a week ago I have started Intermittent Fasting again. I’m getting a bit tired of my weight and want to be a bit more proactive. I’m one of those people that refuse to change my diet but expect for everything else to change despite it! So by attempting IF I am hoping to shift a bit of the stubborn fat I have on me.
I like IF (I’m doing 16:8 which means I eat within an 8 hour period and fast for 16 hours). It’s not a huge change which is what I like. I guess the idea behind it is to realise that eating so much food (you know dinner is the biggest haha) so late at night isn’t that great. Why do we eat dinner? It’s yummy, yes. But we don’t exactly need these calories to sleep. So the waste of calories before bed is a bit useless, and it’s also my biggest food-risk time. If there’s a time for me to mindlessly snack, it’s in the evening. So by fasting, I have an actual reason not to eat.
In case you’re concerned, I’m still eating food, but it’s just limiting it to a smaller window. The body is given a proper amount of time to digest my food. My hormones can balance, and I will control my cravings for sweet in the evening.
Chris is also doing the 16:8 because he wants the hormonal help – frequently eating can mess with your insulin levels. He also wants Human Growth Hormones, which is a big part of this fast – the idea of “lean gains”.
Well, that’s the plan, anyway.
Now what is this food you see before you? Firstly, it’s a bit of a cheat because I’ve gone out and purchased some almond “feta cheese” and that’s what the weird white stuff is on top. You don’t have to add this, but I enjoyed the saltiness and the flavour of the almonds.
Secondly, only half of the spaghetti pictured is actually pasta; the rest of it is spiralised beetroot! Beet spiralises well because it is short and fat and therefore makes a good, long noodle. Although I only buy healthy pasta made from beans and whole-grains, there’s always a benefit to adding more veg into the mix! And beetroot was the theme of the dish anyway.
Usually a pesto makes me think of basil flavours, but I decided to not do that here. The focus is more on the beet flavour. It would have been beautiful with basil as well, although now I think about it, the colour would have been gross. Whereas this pesto makes a purple mashed-organ colour. I’m thinking that this year I will do a lot more dishes like this – veggies, pasta and pesto. It’s super simple, and can be served hot or cold. The pesto can be packed in with veggies, herbs and nuts. There’s really no downside! Unless you just hate food.
- 2 medium beetroots, cubed
- 2 cloves garlic, roughly chopped
- ½ cup walnuts
- ½ cup nutritional yeast
- ½ cup olive oil
- 2 TB lemon juice
- Bake the beetroot and the garlic together on a baking tray for 35 minutes at 200*C. Once cooked, set aside and allow to cool.
- In a blender, combine the oil, walnuts and lemon juice. Blitz. Add the cooled garlic and beetroot and then nooch. Blend into a thick paste. Season
- Serve immediately or store in a clean jar in the fridge for 2-3 days.