When you picture the fridge contents of a dietician, nutritionist or I Quit Sugar team member, what do you imagine? Stacks and stacks of kale?
What about butter, Parmesan cheese and mangoes? We asked several health experts (as well as a few of the IQS staff) which foods they’d take with them to a desert island, and the answers were a little unexpected.
The smellier the veg, the better.
Cruciferous vegetables were a popular choice with expert and foodie alike. And we can see why – cruciferous veg are super rich in vitamin C, fibre and anti-inflammatory green pigments. Oh, and they taste amazing, there’s that.
Diana Tencic, personal trainer, food coach and 8-Week Program expert: “I love the humble Brussels sprout. It’s part of the Brassica cruciferous family and it is the bomb! They look like mini cabbages and my favourite way of eating them is slicing them in half, lightly sautée them in a fry pan with butter and garlic, and serve with a tahini avocado lemon sauce.”
Matt, program coordinator: “It’s a bit of a running joke how much I love cabbage, as I always have one in the fridge at work to add to almost anything. I often fry it up with some butter, veggies and meat and it is the perfect winter dish. In summer, I eat it raw and just thinly slice to add to salads.”
Not-so-forbidden fruit.
You might think that we’re anti-fruit at IQS, but we’d never give up having a few pieces of fresh fruit every day. Our experts agree with us.
Kerith Duncanson, dietician and IBS expert: “Your followers might see dietitians as the “food police” but in reality most of us come to the profession from a love of food, and a secondary interest in the nutrition side. While the “dietitian” in me says nuts – the most nutritious and tasty snack I know – the “foodie” in me says mango for the pure indulgent pleasure.”
Claudette Freeman, natural healthcare practitioner and 8-Week Program expert: “I would choose red paw paw because it’s versatile in both sweet and savoury dishes. It has the added benefit of a digestive enzyme called papain, so you can also use it as an aid with digestive function!”
A fat lot of good.
In case you haven’t heard, fat isn’t the devil, at least judging the amount our resident dietician and nutritionists slather on every meal!
Natalie, IQS dietician and customer service team: “I could eat butter off a spoon. Who am I kidding, I do eat it off a spoon. Put it in your coffee, spread it on some IQS paleo bread, use it for a slice base, and my all time favourite – melt it on top of sweet potatoes.
“On a nutritional note, it is a wonderful addition to your veggies in general as it helps you absorb the fat soluble vitamins contained in your greens. It’s also one of the highest sources of vitamin K2 and conjugated linoleic acid. Winning!”
Meg, in-house nutritionist and recipe developer: “I would swim in extra virgin olive oil if it was cost effective to do so. I use it for everything – baking, frying, salad dressings. (And yes, you can fry with it!) I’ll also do a good glug over any meal I have in front of me that’s looking a little lack lustre.”
Mary, office coordinator: “I put Parmesan cheese on everything – sprinkled on top of fried eggs to get a nice melted cheesy top, popped in with cooked polenta, or just melted on a tray in the oven for Parmesan crisps (in moderation!). I always have a bag handy in the fridge.”
No carbs? No fear.
While a low-carb diet does have its merits, we do include some carbohydrates in our diets to ensure we’re getting variety and not demonising certain food groups.
Ray, senior developer: “I’ve been eating soba noodles a lot lately, they’re cheap and you get that carbs feeling with a good hit of protein. They taste great in a broth, as a pasta alternative or served cold in a noodle salad.”
Rachel, writer: “Coming from an Irish heritage, is it at all surprising I have to say potatoes? Potatoes can be fried, roasted, boiled, baked and mashed to incredibly tasty results. As long as you pair them with loads of vegetables, healthy fats and protein, you can’t overdo it. Spuds are our buds.”
What food could you not live without?
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