First just let me say this: nutrition is a touchy subject. I studied it at uni for two and a half years and it did my head in. No really it did. Everything I learned I applied to myself. I thought I was just being ‘healthier’.
But what is ‘healthy eating’? I’m sure if you were to ask five different people you’d get five completely different answers. But it might be along the likes of eat less fat, and eat more wholegrain foods, fruits and vegetables.
I was definitely a proponent of the ‘eat less fat’ thing. Because if low fat is good for you, then no fat is probably better, right? I couldn’t have been more wrong. We need fat!!! According to Michael Green of Aston University in England, “the brain is 60 percent fat,” and very low levels of cholesterol have been associated with depression, aggression and anti-social behavior. While most people in developed countries need to limit their fat intake, “zero fat is definitely not the way to go,” he said.
Fats play an essential role in the proper functioning of our bodies. They provide an energy source, help with absorption of fat soluble vitamins, form parts of a cell’s membrane, and have roles in cell signaling.
One of the more important functions of fat is the production of cholesterol. Cholesterol is produced mainly by the liver and used as a precursor for bile acids and steroid hormones. And this is one of the biggest reasons you should fall in love with fat. Steroid hormones help control metabolism, inflammation, immune functions, salt and water balance, development of sexual characteristics, and the ability to withstand illness and injury. Yes that’s right ladies and gentlemen, fat makes you sexy!
And let’s face it, fats make things taste better too. I will choose crisp oven roasted vegetables over steamed any day. And to me peanut butter is pretty much a food group on its own (and yes I will eat it out of the jar by the spoonful).
Or just make these Paleo Chicken Burritos and call it a day.
Paleo Chicken Burritos (grain free, Low FODMAP)
Technically speaking this is more of a stuffed omelette, but it still tastes amazing! If you cook the eggs for long enough in a small pan, the ‘wraps’ should be sturdy enough to hold and eat.
- 4 whole eggs
- 1 medium avocado, roughly mashed
- 1 lime
- Sea salt and fresh ground black pepper
- ½ cup salsa or enchilada sauce, medium or mild heat
- 2 chicken breasts, cooked & shredded
- 1 cucumber, sliced
- ½ cup fresh cilantro leaves
- 2 cups salad leaves
- 2 large carrots, cut into sticks
- Scoop out the flesh of the avocado and place in a small bowl. Add about 2 tbsp of lime juice, and roughly mash with a fork. Season with salt and pepper.
- Preheat a nonstick pan and lightly coat with oil or butter. Crack one egg into a small bowl and whisk gently. Pour egg into pan and swirl to evenly coat. Cook for several minutes until egg wrap is completely firm and set. Invert onto a plate covered in baking paper. Repeat three more times to make a total of four egg wraps.
- Lay wraps out on a flat surface and spread ¼ mashed avocado on each.
- Top avocado with salsa or enchilada sauce, and follow with the chicken breast, cucumber, cilantro, and salad.
- Roll up your wrap and secure by folding it in wax paper or aluminum foil.
- Enjoy with a side of crunchy fresh carrot sticks, and extra salad.
Bonus! Download a printable version here: Paleo Chicken Burritos Download
- Human Nutrition, Eleventh Edition, Edited by Catherine Geissler and Hilary Powers
- Do you prefer creamy or crunchy peanut butter?
- What is your favourite healthy fat? Any favourite recipes?
Leave your comments below!