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So you need to decide what you can afford to sacrifice: time, money or health.
I personally believe health should be at the top of your priorities list, no matter what your circumstances. If you don’t have your health, everything else falls away.
So it comes down to what you have to give, or are willing to give, time or money.
If you have the time, meal planning, prepping and making items yourself instead of buying them is the way to go.
Make your own sauces to avoid the added sugar and yellow oils in store-bought sauces. Make nut milks and ferments.
Prep breakfasts such as granola and chia pudding. Batch roast vegetables and batch cook grains to have on-hand for easy lunches.
Make the most of your local farmers market to buy what is in season (it’s always more affordable!) and think ahead and buy more of what is affordable now to freeze for use in coming seasons.
Nab seconds when you see them as they are cheaper and often still of great quality.
If you are time poor, but have the means, the healthy choice could look quite different. Quality potions and powders to whip up nutrient dense smoothies to ensure you start your day right; collagen powders, MCT oil, maca, ashwagandha, chia seeds, hemp seeds, greens powders, the list goes on.
Meal subscription boxes can also be a great option. There are health-focused boxes available which take the stress out of meal times and make end-of-day, tired, last-minute runs to the local takeaway a thing of the past. They can also provide enough food for lunch the following day, depending on the size you order and the number of mouths you are feeding.
Store-bought kombucha, healthfood bars and salads can be good grab-and-go options for the time poor, but be aware of added sugar - not all advertised ‘‘healthy options’’ are the best choice.
No matter your circumstances, start with what you have, and make it your goal to make one more good choice today than you did yesterday. Be it time, or money that you are willing to pay, either are a better sacrifice than your health.
Whole baked moki with cucumber salsa
1 whole moki
salt and pepper
3 Tbsp olive oil
½ cucumber, cut into 1cm cubes
zest of 1 lime
juice of 2 limes
1 bunch coriander, finely sliced
¼ of a red onion, finely diced
1 cayenne chilli, finely sliced
pink salt to season
1.Heat the oven to 180degC.
2. Line a roasting dish.
3. To prepare the fish, remove the guts and clean with cold water. Using a sharp knife scrape the scales off the fish. Once cleaned and scaled, cut diagonal slices through the body of the fish to the bone about 5cm apart.
4. Place the fish in the oven dish, season liberally with salt and pepper.
5. Cut the lemon into slices and place on top of the fish.
6. Drizzle with olive oil.
7. Place the fish in the oven and bake for about 45min. The cooking time will depend on the size of your fish. You will be able to tell when it has cooked by checking the colour of the liquid at the base of the cuts. Once the flesh is white and the juices are clear, it is cooked.
8. To prepare the salsa, combine in a bowl the cucumber, lime zest and juice, coriander, red onion, chilli, and a pinch of salt. Mix and taste. Season as desired.
9. Serve the fish whole with the salsa piled on top.
Slow-roasted beetroot and heirloom carrot salad with watercress and creme fraiche
4 large beetroot, ends sliced off, and quartered
1 bunch heirloom carrots, greens removed and carrots washed
3 cups watercress
4 Tbsp garam masala
4 Tbsp coconut oil, melted
2 Tbsp creme fraiche
1 Tbsp finely chopped herbs (I like chives or dill)
juice of ½ a lemon
salt and pepper
1.Heat the oven to 150degC.
2. Place the beetroot in a roasting dish and toss with 2 tablespoons of the coconut oil and 2 tablespoons of the garam masala.
3. Bake for 90 minutes, turning a couple of time while cooking.
4. In a separate roasting dish place the carrots, and toss them with 2 tablespoons of the coconut oil, and 2 tablespoons of the garam masala.
5. Bake the carrots for 40 minutes or until soft all the way through.
6. While they bake, prepare the dressing by combining the creme fraiche, lemon juice, and herbs.
7. Arrange the watercress on your serving plate or bowl.
8. Once cooked, and cooled slightly, arrange the roasted vegetables on top of the watercress and dress with the dressing.
9. Serve immediately.