Comparison is the death of joy and looking at what others are eating, their body shapes and their lives will only make you unhappy and exhausted. It causes you to lose your special shine because you feel less valuable based on a flawed system determining success and worth. You matter, just the way that you are. Gaining health, self worth, good self esteem, energy and happiness in your life is something that you deserve.
If you want to be healthier then you need to take control of the aspects that you can control. It’s that simple. Don’t overcomplicate things and break your victim mentality through thought swapping. When you hear a negative comparison pop up in your head replace it with something that you are grateful for. If you repeat this three times a day for a week you will start to feel things change. Practice patience with yourself.
Everyone needs a good pasta in their arsenal. Whenever you eat something that is classified as an indulgence such as a pasta, not only can you substitute the pasta with a healthier option, but you can also load it up with as many veggies as possible to keep the balance. Eating more vegetables reduces the risk of chronic diseases and provides the body with vital nutrients to maintain homeostasis.
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
2 teaspoons coconut oil
400 g cherry tomatoes, halved
1 teaspoon paprika
1 teaspoon dried oregano
1 medium-size aubergine, cut into small cubes
2 cobs sweetcorn
1 cup vegetable stock
250 g buckwheat pasta
salt
4 kale leaves, stalks removed and leaves torn
zest and juice of ½ lemon
2 tablespoons nutritional yeast (or grated Parmesan)
2 tablespoons olive oil
1 handful fresh parsley leaves
Heat the coconut oil in a medium frying pan over medium heat. Once the oil is hot, add the cherry tomatoes and sauté for 10 minutes. Add the paprika, oregano and aubergine cubes and stir well.
Remove the kernels from the sweetcorn by slicing down the length with a sharp knife. Add the kernels to the tomato mixture and stir well. Add the vegetable stock and bring to a simmer for 15 minutes.
Meanwhile, cook the pasta in a saucepan of salted water as per the packet instructions. Once ready, drain, reserving ½ cup of pasta water, and set the pasta aside.
When the sauce is ready after 20 minutes, add the pasta and gently mix in along with the torn kale leaves, lemon zest and 1 tablespoon of the nutritional yeast. If the sauce is too thick, add a splash of the reserved pasta water.
Serve the pasta in a bowl, drizzled with olive oil and a squeeze of lemon juice and topped with parsley and the remaining tablespoon of nutritional yeast.