When it comes to total body transformations there are few people we admire as much as dietitian nutritional consultant Lyndi Cohen.
While we enjoy a models day-on-a-plate on Instagram as much as the next person, when it comes to taking real bonafide advice on eating and living well we appreciate real-talk from someone who has experienced life on both sides of the dieting fence.
And that is exactly Lyndi’s story. She started out just like the rest of us with yo-yo dieting, cleanses, fads and only to end up in the exactly the same place. It wasn’t until she shifted her mindset and looked at her entire lifestyle did she see dramatic changes. And kept the weight off.
Here she shares one of her favourite healthy-lunch recipes that’s as delicious as it is good for you, as well as her tip for staying trim while travelling.
And it’s not hard to include it in your diet because it’s so tasty and easy to prepare. I’d say I eat salmon 2-3 times a week as it’s heart-healthy fats are also really great for your brain health, helping to keep your mind nimble, delaying cognitive decline while boosting concentration.”
“A few years ago I went through a major body and life transformation and it wasn’t without its challenges.
Finding a balance in health is so hard. With so many before and after photos and extreme diets, it’s really hard to stay level-headed in a health-crazed world.
But after a decade of yo-yo dieting which lead to me use food as comfort, I decided that going to bed feeling at peace with myself and feeling comfortable in my body was more important than looking good in a bikini.
Health isn’t about looking good. It’s about feeling good and having the energy to do the things you love. I had to redefine what health looked like to me. Some things that are critical to help me stay balanced is to be really strict about who I follow on social media. I regularly do a social media detox when I unfollow anyone who posts photos that show the extreme side of health.”
“Sometimes health is a salad. Sometimes health is enjoying cake with your friends.
I also stopped weighing myself and instead, did things that made me body feel good. Taking the emphasis away from my weight, and focusing on how you felt really transformed my relationship with food and health. Once I made this shift, I didn’t fall off the bandwagon and never felt like I had to start another diet on Monday.”
“Travelling is renowned for derailing even the healthiest eaters.
When I travel, it’s important to me to enjoy everything and taste the local foods. There are a few strategies I rely on to stay healthy while I travel.
‘Crowding’ is one of my main strategies. It’s tough to get enough vegetables on the road so I’m constantly scouring menus for salads and vegetables. Then I’ll share another dish of something I want to try. That way, I naturally crowd in more vegetables and don’t miss out.
I’ll also actively snack on fruit and veg buying cherry tomatoes for a car ride, fresh fruit from the service station and even pickles vegetables, if there isn’t anything else available.”
Prep time: 15 minutes
¼ purple cabbage, shredded
1 carrot, shredded
2 cups mixed leaves
1 punnet cherry tomatoes
¼ small red onion, sliced
½ cup edamame beans
1 handful of coriander leaves
300g raw Huon salmon, cubed
1 teaspoon sesame seeds
3 tbs soy sauce
½ tsp sesame
Juice of 1 lime
1 ½ tsp grated fresh ginger
1. In two serving bowl, arrange salad ingredients equally in row. Finish by adding the raw Huon salmon and a sprinkle of sesame seeds.
2. Mix dressing ingredients together, serve and enjoy!
Tip: To save time, buy pre-sliced vegetables or use a mandolin.