Here is a list of some of the foods I regularly eat and love. I have included some of their benefits and uses. Enjoy!

Coconut Oil – also available in odourless if you don’t like the scent. Use for cooking or as a spread.
Avocados– the only fruit that is a fat! Loaded with beneficial fats and full of energy. Try making your own guacamole or have with baked eggs or salmon. It’s often referred to as nature’s butter!
Tahini – light or dark. Made from sesame seeds. Full of calcium.
Beetroot cooked or uncooked. Make your own beetroot slaw by mixing with raw red cabbage.
Carrots – buy in bulk and use in smoothies and juices. Great for your skin. Full of antioxidants.
Hummus – make your own with chickpeas, lemon juice, garlic and olive oil. Easy!
Sesame seeds – sprinkle on salads or breakfast, adds a nice crunch and nutty taste.
Pumpkin seeds – keep in fridge due to high fat content. Blend for longer life and store in your used tahini jars.
Linseed – can be used as a topping on breakfast or salads, again adds extra texture. Keep in fridge after blending. Flaxseed oil better if available. Found in the fridge in good health stores.
Lentils – all kinds. Best to soak overnight before cooking. Use in soups to thicken. Good alternative to grains and a comfort food.
Chickpeas – Buy good quality in pack rather than a tin. Soak overnight before cooking.
Sweet potatoes –low-glycaemic and can be used in a wide variety of sweet and savoury dishes.
Blueberries – very tasty and great on cereal or after a workout for anti-inflammatory benefits.
Celery – great addition to soups, chilli, stews or salads for all round anti-inflammatory benefits. Also great for dips and easy to fit in lunchbox.
Gluten free oatcakes – healthy snack – top with tahini, hummus or avocado.
Buckwheat – use as alternative to oats at breakfast. Soak overnight with lemon juice. Drain in sieve and rinse through with water before cooking for 10-15 mins. Add your own toppings.
Eggs – high in protein, cheap, full of nutrients. Experiment by poaching, baking, scrambling. Have cold in salads.
Dark chocolate (85%)/Cacao – as a tasty snack (2 squares)! or in baking.
Spirulina/Chlorella – full of protein, iron, amino acids and minerals. Add to water and drink or mix into smoothies. Best to have separate from meals for better absorption.
Mackerel/sardines – good choice for lunch. Full of protein and Omega 3’s. Add to salads.

Here is a list of some of the foods I regularly eat and love. I have included some of their benefits and uses. Enjoy!
Not forgetting…

Apple Cider Vinegar – so many benefits. Digestion is main one. Prevents colds and flus and alkalizing too.

Cinnamon – sprinkle on porridge in the morning. Evens out blood sugars and helps prevent cravings.

Turmeric – all round anti-inflammatory, helps prevent colds. Can be used in curries or as a replacement for chilli.

Ginger – anti inflammatory, good mixed with cinnamon or honey in flu season.

Lemon – very cheap form of Vitamin c, good for the liver and alkalizing too.

(Credit: Hillary Mc Gee)