Eating healthy....a complicated subject. I am a fan of nutrition and science. So I have read hundreds of books about how to eat well. And I am more confused now than ever. There are as many trends as there are people. I have followed many of them, and while all had some good I eventually stopped and felt somehow unfulfilled.
I was a vegetarian for about a year and a half and had to stop due to severe anemia, and yes I was getting "enough" iron through my diet. It seems that my body uses iron better coming from an animal source. I tried low fat, low protein plant-based as well and always felt hungry. I did no carb (not even fruits and many vegetables) and healthy fats for about half a year, this one was actually great until my brain started feeling super slow. I have detoxed and fasted. I found out my blood group and ate according to foods that would nourish me most. I have eaten whatever I felt like, trying to listen to my body.

While I have not come to any strong, unchanging conclusions yet, I can say that it is a journey to get back in touch with your body's true signals. Sometimes craving something can mean an allergy and not a true "need". Some strict lifestyles work for a while but become unnatural over long periods of time. It is hard to forever avoid sugar, wheat, dairy etc...especially if you love eating out and having delicious food.

I am currently reading Mark Sisson's "Primal Blueprint", and Dave Asprey's "Bulletproof". I have started to dabble with their guidelines, mainly lots of vegetables, lots of fat and some protein and I have been feeling pretty satiated (and some intense sugar cravings in between).
So in that spirit, here is a delicious salad I love to have for lunch. Warming yet still fresh, perfect for getting a healthy dose of fresh vegetables in the cold winter months!

Warm octopus, arugula salad

Serves 1

Ingredients
1 Can of cooked octopus (substitute for tuna, calamari or any seafood can)
1 cup cherry tomatoes
1 clove of garlic
2 cups of arugula
3 tablespoons of extra-virgin olive oil
half a lemon
salt, pepper.

Now let's get cooking

1. Heat 2 tablespoons of the oil in a pan over medium heat, do not let the oil burn.
2. Add the clove of garlic (minced if you like garlic, crushed if you want to take it out). Sautee for about 1 minute.
3. Drain the can of seafood and add contents to pan. Let saute for 4 minutes.
4. Add cherry tomatoes to the pan for another 4 minutes.
5. Pour all contents of the pan over the arugula season with more olive oil, salt, pepper, and lemon.

PS: How can I center an image ???? 😳