RECIPE: AVOID THE 3PM SLUMP

AVOID THE 3PM SLUMP

Are you getting to 3pm each day and the sweet treats or coffee start calling you for that much-needed pick-meup? You’ve hit the dreaded afternoon slump.

If you started your day full of energy, but by mid-afternoon you feel exhausted, there are certain foods you can eat to help you avoid the post-lunch slump. Although it’s part of our normal circadian rhythm, whereby our natural reaction is to crave a sugar hit to help bring our energy levels back up, there is a healthier way to push on through.

Reaching for the right foods throughout the day can help us power on longer. Think of those slow release, low GI foods to snack on, such as nuts, cheese, nutty dips and wholegrain crackers. Make lunches based around a good serving of protein and wholegrains to fill you up without weighing you down, such a big ham and salad wholegrain roll or chicken and veggie curry with some brown rice. Junk foods will only leave you in the slump sooner rather than later, so keep a selection of more nutritionally dense snacks on hand to choose from, instead of sugary bars and biscuits.

Here are some super-easy lunch ideas to keep in the fridge at home to pack on those busy mornings.

Zucchini Slice

INGREDIENTS • 6 eggs • 1 cup grated zucchini • ½ cup self-raising flour • 1 cup grated cheddar cheese INSTRUCTIONS

1. Preheat the oven to 180°C. Line a 20 x 30cm baking tray with baking paper. 2. In a large bowl, whisk the eggs, add the remaining ingredients and season to taste. 3. Pour the contents into the prepared tray and bake for 25 minutes or until nice and brown. 4. Allow to cool slightly, then serve sliced with a simple little salad.

Make-Ahead Aloo Gobi

This is a delicious and convenient make-ahead version of Aloo Gobi, a classic Indian dish made from cauliflower, potatoes and a ton of aromatic spices. Tender and flavorful, it keeps in the fridge for up to four days.

INSTRUCTIONS

1. Heat the oil over medium heat.

5.

Sauté onion. 2. Add cauliflower and potatoes, stir in the spices, salt and pepper. 3. Cover the pot and reduce heat to low. Stir occasionally, until tender. 4. Divide mixture among four containers (or bowls). Divide the naan, cilantro, red onion slices and lemon wedges among the containers.

INGREDIENTS

1 tablespoon coconut oil 1 onion, minced 1 head cauliflower, cut into florets (about 4 cups) 2 large russet potatoes, peeled and diced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala ½ teaspoon ground mustard seed ½ teaspoon turmeric ½ teaspoon chili powder, or more to taste Kosher salt and freshly ground black pepper 4 small pieces Naan, for serving ½ cup cilantro leaves ½ red onion, thinly sliced Lemon wedges, for serving