About half of the human body’s dry weight is made up of protein. Brain cells, muscle, skin, bones, hair and nails are just some of the body parts that are protein-based.
Eating before exercise serves a very different purpose than eating post exercise but they are both equally important.
Since I was a kid I have always been active in sports. I attended weekly gymnastic classes (primary school) and I was also playing netball throughout primary and high school and into my mid 40’s. I played competition tennis for a few years but took a break from that as I developed tendonitis. I was a smoker for many years and when I stopped smoking seven years ago the inevitable happened, over the next couple of years I piled on the weight. Exercise became very sporadic and my fitness level dropped considerably, ironic as I was very active when I was smoking. Desperation kicked in when it got to the stage where I could only fit into two pairs of pants in my extensive wardrobe. That was the kick up the butt I needed to shift my focus.
Ricotta and spinach dip
- 4 plain bagels
- 1/3 cup olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 bunch English spinach, shredded
- 400g fresh ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons sour cream
- Step 1
Preheat oven to 210°C. Line 2 baking trays with non-stick baking paper. Using a serrated knife, cut bagels in half crossways. Place, cut side down, on a board and thinly slice. Place in a single layer on trays. Using 2 tablespoons oil, brush both sides of bagel slices. Bake for 7 to 8 minutes or until golden and crisp. Allow to cool on trays.
Van is one of our Epping group class clients and this is her day on a plate.
Breakfast: 2 Poached eggs on soy and linseed toast