My approach to food...
No fat burning pills, crazy calorie restrictions, supplements, shakes or days of starving myself. I strongly believe in the statement “everything in moderation, including moderation.” I'm human....I don’t eat perfectly all the time. I like eating peanut butter straight from the jar and indulging in black liquorice and dark chocolate (to justify, chocolate does have endorphin boosting superpowers).
I believe in eating good quality, fresh and unprocessed food, and do my best to follow a primal/paleo diet. My meals include things like chicken, fish, eggs, fruits and vegetables, healthy fats from coconut, avocado, olive oil and some nuts and seeds. I eat a little bit of full fat dairy - I’m a sucker for Greek yoghurt and a good flat white. My IBS and food allergies/intolerance’s restrict me from eating lots of things - anything with soy, yeast, gluten, preservative 202, sugar, onion, garlic, cauliflower, tomatoes or pineapple to be specific. Sometimes I think even a tiny amount of one of these things will be okay - but I'm quickly reminded that these are no goes. I keep things plain and simple and try to be as creative as I can in the kitchen, using lots of herbs and spices to add flavour.
I've always struggled with when it comes to my relationship with food - having tried every diet and approach out I believe in 80/20. I don't believe in restrictions - they lead to eating disorders and unhealthy obsessions. Food is one of life’s greatest pleasures, in times of celebration like Christmas and birthdays there should be cake, wine and delicious puddings. You should also never beat yourself up for indulging in treats like these. If you’re exercising and eating clean you can have these, they’re not going to make you fat. In saying this - I think that people need to eat according to their own health, needs, goals, lifestyle, ability, access and passions. Of course this will be different for everyone, as it should be; we’re different people, with different bodies doing different things.
Photograph taken by Thomas Kay.