Her dad had the right idea. If you read this blog with any regularity, this won’t be new to you, and you’ll also know why.
At this point, I should clarify something. To save myself immense frustration, I’ve learned over the years that when a nutrition topic comes up over the dinner table, unless my professional opinion is directly asked for, I sit back, keep quiet and pretend I know nothing.
A couple of days ago I was in a restaurant in a town called Cassino, about 140km south of Rome. We go there often so the waiter knows us well.
Two seats to my left was a middle aged Italian man. While he didn’t speak English, it didn’t take a rocket scientist to see that he was on a diet.
As a joke, the waiter brought our dieting friend (as I’ll call him) a plate of sliced tomatoes adorned with nothing but a single sprig of basil.
The sixth issue of the Expatriates magazine is now out. I have the pleasure of being a contributing writer and their nutrition in Paris expert; and I’m sharing my latest article with you here:
Early one morning, around 10 years ago, I found myself lugging my backpack through a small town in north-east Italy, tired, hungry, and in an awfully grey mood. I’d only been in Italy a few days, but after multiple meals of hand rolled pasta, delicate risotto, full bodied wine and creamy gelato, my body was completely worn out from the onslaughtof refined carbs, sugar and a serious lack of all those nutrient dense foods that usually bring so much energy.
When I was 15, I left school to train as a chef. Back then, I was somewhat of a wild child. My art teachers thought I was crazy, but most people weren’t surprised.
I loved food. I loved eating it. I loved coking it. I loved talking about it. Not much has changed.
I devoted the first 4 years of my working life building my career in hospitality. I worked in 2-3 restaurants at a time, all around Australia (plus a few in Cyprus), either in the kitchen, or front of house as a waitress or manager.
And then there’s the super omega-3 fats, EPA & DHA. Now we’ve got research telling us that all these omega 3’s can help prevent heart disease, lower blood pressure, cholesterol, quench inflammation, ward of Alzheimer’s, depression and make us a whole lot smarter overall….
In a perfect world, change would be a linear process. You’d start out somewhere you don’t what to be, make a few tweaks, follow through every day and pretty soon you’d soon be a new person and live happily ever after.
But change, as much as we’d love it to be, is not a linear process. And it will never be.
I agree. In some ways, it would be great if we all lived in a nice stable little bubble.
The fith issue of the Expatriates magazine is now out. I have the pleasure of being a contributing writer and their nutrition in Paris expert; and I’m sharing with you guys my latest article below. I hope you enjoy it!
Spring is in the air and you’ve probably started thinking about how you can look your most fabulous on the beach this summer. To achieve that, you’ll need to eat lots of fresh healthy food and start moving your body regularly, but this can be tough if carvings for not-so healthy food keep undermining your best intentions.
No, it’s not how well you can stick to that new fancy diet you’ve read about in the paper, how much willpower you think you have, or how long you spend sweating it out at the gym each week.
What really determines the size of your waistline is the quality of meals you turn to when you’re tired, busy, or just feeling lazy. I call these your default-meals. We all have them. Your default lunch might look different to your default dinner, or breakfast.
Who’s Behind FYAM?
I’m Melanie Stephens a qualified nutritionist, chef and workout enthusiast who’s wildly passionate about helping people get healthy, lean and energised so they can lead truly exceptional lives of their own design.
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