Eating green. Literally.

I am back on Citalopram again but that does not mean that I have thrown all my other mental health maintenance tools out of the window. Eating well and exercising helps me a LOT so 10mg of Citalopram a day or not, I will still exercise on most days of the week and I will eat the way that makes my body and mind feel the best. Lately I’ve been on a green kick for some reason. Maybe because of all the green smoothie photos I keep seeing on Instagram, maybe because it’s spring and the colour green is so dominant everywhere right now.

This is my new favourite quick breakfast – almond milk, banana, frozen spinach cube (I puree and freeze spinach in ice cube trays), oats, ground flax seed. On working days it’s easy to whiz it up quickly in the mornings and take it to work (I never have time to eat breakfast at home). For lunches and dinners I’ve been having something a bit weirder – pasta made from mung beans. Sounds totally strange but as a non-fan of any kind of pasta that’s not actually pasta, like spaghetti squash or zucchini, this stuff is totally edible and actually has a texture very close to that of pasta.

On this picture: chicken breast crumbed with egg, ground chia seeds and almond meal, fried in coconut oil + mung bean pasta + broccoli + more coconut oil + pink Himalayan salt.
I found the mung bean fettuccine in my local health shop, it only has two ingredients – mung beans and water. Mung beans are all kinds of good for you – they are low in cholesterol and high in soluble fiber; they have a low glycaemic index, a lot of protein and something called isoflavone nutrients which help to regulate hormonal activity. A new ‘superfood’, me thinks 🙂 Anyone else find any interesting edible greens lately? [signature]