ArtSHINE, we’re all dedicated to healthy lifestyle and instilling challenges and personal goals around health, exercise and diet as part of coaching our clients.
So we are happy to announce that Yves Calmette has agreed to share his secrets, tips on nutrition and staying healthy and fit while enabling you to concentrate on the Art & Design practice.
Yves Calmette is an award-winning health promotion expert, nutrition coach and Jamie Oliver Food Revolution Ambassador. A born and raised French man now based in Sydney, the art de vivre, the art of eating and the principles of food as medicine were the pillars of his upbringing, built on a long family heritage – his great grandmother Marguerite, his inspiration, was a popular cook and healing practitioner in the south west of France during the 1920s.
Want to lose weight and feel great without to live off raw kale and green juices – just like the French do?
Visit his blog and grab his free e-guide here: www.nutritionbyyves.com.au.
Follow Yves on Facebook www.facebook.com/healingnutritionbyyves
I’m sure you’ve heard it many times before – even your mum might have told you this every morning. A wealth of research shows that starting the day with a good nutritious breakfast is the MOST important thing to do to beat cravings, lose weight and give you the focus and energy you need to function properly, whatever your day holds.
So… DON’T SKIP BREAKFAST. If you take your health and your job seriously, it’s not negotiable!
What is a good nutritious breakfast?
Easy! It’s made up of clean protein (yoghurt, eggs, ham, beans, nut butter), complex carbs (wholemeal bread, sweet potatoes, quinoa, brown rice, hummus), some healthy fat (butter, avocado, olive oil, coconut oil) and a (very) limited amount of sugar. If you can, add some leafy greens, too: spinach, collard greens, rocket and kale. I know that might be a bit challenging for many of us, me included, but give it a go. You’ll notice the difference in your energy level very soon.
Here are my two favourite winter breakfasts.
During the week: homemade oats porridge with coconut milk. Use quinoa for a gluten-free option. I prepare a batch on Sunday night, heat it up every morning and serve with a few slices of pears or apples or banana, a few almonds or walnuts and a dash of crème fraiche. It only takes 5 minutes. For the weekend, when I have more time, I prepare the ‘ideal’ breakfast: 2 organic poached eggs served with a one cup of slightly steamed spinach, some wild-caught salmon (grilled or poached) with mushrooms, some wholemeal bread, some grass-fed butter, a pinch of natural sea salt and pepper. Heaven! Want more ideas? Email me here: firstname.lastname@example.org
Don’t forget to allow some time to enjoy your breakfast.
Sitting while you eat, chewing to better assimilate the nutrients and enjoying each bite will go a long way towards performing at your best.
In the next issue, we’ll talk about healthy (yummy) snacks to be at the top of your game all day long.