LIVING LEKKER HABITS . . .

. . . FOR LIVING THE LEKKER LIFE!

 

Below is a set of habits I’ve developed and adopted over time and has thus become my way of life.  They are based on Living Lekker food principles and a passion for creating ways to get those foods into us on a daily basis.

 

 

All new to you?  A bit new?

 

This is a journey.  If this is new to you, start with habits 1 through 6, as they are linked to easy recipes.  Then work your way into the others.

 

Within one month you’ll likely lose a bit of weight, have more energy, better concentration,

and just feel better over all!

GET IN THE HABIT!!
#1  HAVE STURDY SALADS ON HAND EVERY WEEK

 

I’ve specifically designed a range of ‘sturdy’ salads which use vegetables that hold their crunch for long periods of time. 

 

This means you make a big batch once, and have it on hand all week.  Take it to work for lunch, have it as a snack, a side a dinner time, or even dinner itself! 

#2  HAVE HOMEMADE VEGGIE SOUPS ON HAND EVERY WEEK

 

Soups are great weightless trick as they fill you up so you eat less. 

 

Having a homemade soup on hand means you know exactly what’s in it, you control the sugar & salt, and you have something to reach for when your hungry, need a snack, want a simple lunch, kids want a snack, like a little starter before dinner

#3  HAVE COOKED BEANS & GRAINS ON HAND EVERY WEEK

 

Beans and whole grains really are super foods when it comes to delivering a multitude of vitamins, minerals, protein and fiber in one simple food. 

 

Make a big pot of beans and/or grains as a meal or side, and then keep the leftovers to take to work for lunch, another dinner, and just have on hand to use in salads, soups and omelets

#4  KEEP NUTS AND SEEDS ON HAND

 

More superfoods.  Nuts and seeds pack a huge punch for their size.  You’ll be amazed how a small handful of walnuts or almonds, or a few teaspoons of toasted pumpkin seeds satiate your hunger.  This makes them a great option for a small snack, but also adding to fruit and yogurt, use as ‘crusts’ for fish, and/or boost a salad into a meal.

#5  OBSERVE MEAT FREE MONDAY 2+ DAYS PER WEEK

 

Meat Free Monday is a campaign started by Paul McCartney and his daughters Stella & Mary as way to highlight the benefits (to your body and our planet) of reducing your meat intake.

 

While we’re not vegetarians in our house, we do know that plant-based meals are much better for us and for the environment (see habit #1,2,3).

 

So go for a few meat-free days per week.  You probably loose weight, poop more (TMI?) and feel better!

#6  EAT SEAFOOD 2 TIMES PER WEEK

 

High in protein and omega-3 fatty acids, fish are an excellent way to fuel your brain, reduce risk of heart disease, and help you lose weight. 

 

But PLEASE go for sustainable sourced fish - there's no need to eat over-fished species!

#7  DON’T WASTE FOOD

 

LOVE YOUR LEFTOVERS 

My grandparents grew up during the depression, and the idea of throwing a single bite of food out was blasphemous.

 

When you have lentils or grains, or a small bit of green beans or broccoli left over, save it, and add it to an omelet, soup or salad the next day.  It will add taste and variety, and save you money in the long run (otherwise you pay for something else to eat for every bit of food that goes in the trash/bin).

#8  KEEP POTTED HERBS IN YOUR KITCHEN WINDOW

 

Or grow in your garden if you have that luxury!

 

Topping your dish with fresh chives, mint or basil is an easy way to elevate the taste.

 

Ok, we know that, but there’s a reason I use potted plants:  if you buy a little packet of pre-picked basil in will cost you more than a potted plant.  And then if you don’t use it right away, it wilts and you throw it out.  What a waste (of food, money, and plastic packaging).  Potted basil (and the others) will last a long time in your window, and then you always have something fresh on hand to snip over your food!

#9  STAY STOCKED WITH NATURE’S TASTE ENHANCERS

 

FRESH   

Onions, garlic, shallots - these things last a long time in your cupboards/pantry and add loads of flavor to salads, grains, soups, veggies, you name it.  There’s a reason they are a staple in all cuisines!

 

DRIED

I love fresh herbs, but don’t discount dried herbs & spices – with these you can whip up a homemade salad dressing, rub, marinade or pasta sauce in seconds.

#10  KEEP A STOCKED FRUIT ‘TOWER’ IN THE KITCHEN

 

When you see it, you’ll reach for it, and so will your kids.

 

I prefer a tower (pictured) as you can see everything (no fruit rotting at the bottom of a bowl) as well as keep the fruit separate, so you don’t get the ‘mold’ that sometimes occurs when too much fruit is piled together.

 

Also, lemons and limes feature heavily in my recipes as they add so much depth of flavor.  A famous chef once said “hardly any dish leaves my kitchen without a hit of citrus”, so having them at hand is a no-brainer.

Chickpea and Quinoa Tabbouleh