Last week, I had the incredible opportunity to meet Becky, the award-winning food expert behind SimpliciB. I was really excited to meet her as our values align when it comes to wellbeing and how our behaviour – particularly when it comes to personal fuel – align and I wanted to know more! Becky’s expertise isn’t about strict diets or fleeting food trends. It’s about the daily choices we make, the foods we consume to fuel our bodies optimally, and how these choices impact our overall wellbeing taking into consideration our budgets and lifestyles.
Becky’s approach to food is refreshingly accessible and practical. Whether you’re a beginner in the world of healthy eating, aiming to cook nutritious meals for your family, on a budget, or seeking to minimize waste and maximize ingredient use, Becky’s blog posts and workshops offer invaluable guidance.
The importance of this approach can’t be overstated. It’s about understanding the ingredients we use and their impact, rather than mindlessly following recipes that lead to half-used packets lingering in our cupboards. Becky emphasizes the crucial link between our diet and our mental and physical health. Her passion for this subject is contagious, and her delightful personality makes the learning process a joy.
In a fun and educational twist, Becky and I decided to challenge each other in areas related to our businesses. My challenge was to cook a meal without any ultra-processed ingredients – a term I had heard but never fully understood. Becky explained that ultra-processed foods often contain ingredients like “emulsifier,” “modified,” or “starch.” This was a revelation, highlighting the subtleties in food labels that often go unnoticed.
My culinary venture led me to a homemade version of sweet and sour chicken, a popular takeout dish notorious for its high fat, sugar, and ultra-processed ingredients. My version, however, contained no added sugar and was cooked with natural ingredients like chicken thighs, onion, peppers, carrots, canned pineapple in juice, garlic, cornflour, tomato puree, and spring onions. The only questionable items were red wine vinegar and soy sauce, which contained preservatives but no obvious red flags. I opted for low-calorie cooking spray instead of oil and served the dish with wholegrain rice. The result? A delicious, healthier alternative to the takeout version, proving that mindful ingredient choices don’t mean sacrificing flavour or enjoyment. I even had some leftover for the following day’s lunch!
This experience has been transformative in how I view meal planning and grocery shopping. It’s not just about choosing recipes for the week; it’s about being creative with ingredients and considering their health benefits. Becky’s philosophy has inspired me to think more critically about the foods I buy and prepare.
As for Becky’s challenge, it was deeply personal and reflective. She wrote herself an open and honest love letter, not in a romantic sense, but as a way to reflect on her experiences. You can read about her inspiring journey on her page.
I urge you to visit Becky’s website and challenge yourself to think about what you’re putting into your body. It’s not just about eating; it’s about nourishing and understanding the profound impact of our daily food choices on our health and wellbeing. Thank you for reading, and I hope this inspires you to embark on your own journey of culinary discovery and mindful nutrition.