I’m towards the end of my first week on a holistic health program I’m reviewing called W8less. It’s run by Kate Troup, Aussie naturopath and nutritionist of 20 years who believes that no supplements, drugs or wishful thinking is going to make you feel good if you’re not eating good food.
I thought I’d share an adapted recipe from the program as a snapshot of the kind of food Kate recommends. In sum, it’s all to do with eating wholefoods, that is, foods as close to its natural state as possible.
A big focus is on incorporating lots of veggies (antioxidants, vitamins, complex carbs and phytonutrients), healthy fats (essential for optimal brain function, absorption of fat-soluble vitamins, a healthy nervous system and hormone production), and protein (needed for muscle building, repair, maintenance and metabolism). Going sugar and grain-free is encouraged.
This muffin recipe is super simple and can be eaten for breakfast or as a snack. I’ll admit, they’re not gourmet, they taste mostly like an egg muffin, but they’re incredibly easy to do and add variety to the smoothies I’m having on the program.
Makes 5 muffins
Prep time: 5 mins
Cooking time: 20 mins
1 tbsp water
Pinch of salt
Pinch of pepper
Pinch of paprika
A handful of baby spinach leaves
**Kate recommends spring onions and grated cheese instead of the spinach and paprkia**
1. Pre-heat oven to 180C.
2. Whisk all the ingredients together.
3. Pour the mixture evenly among five muffin holders.
4. Bake in oven for 20 minutes.
5. Serve immediately or store in an air-tight container and keep in the fridge for up to three days.