Improving Energy and Productivity for the Working Week

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When we eat is a fairly debatable and controversial concept in the nutrition world; this is ultimately an individual choice based on body cycles, sleep patterns, work and energy levels.

The first rule is to eat only when we are hungry, it’s very important to not eat too late in the day ideally in daylight, say 7pm at the very latest, so that by the morning you’re hungry for a nourishing breakfast.  Breakfast is ideal before 9am and is to ‘break’ the ‘fast’ after not eating over night, often nearly for 12 hours.

Eat the most before you do the most is the best principle therefore physical activity demands a heavier meal inclined towards protein and some complex carbs. Light eggs or a porridge that has been soaking from the day before with a squeeze of lemon juice or apple cider vinegar to break down the phytic acid you can add cream or organic Greek yogurt, fruits, cinnamon, nuts and seeds if desired.

Eat for the energy you will need. If you’re work demands a clear head perhaps consider a lighter meal, focusing on some vegetables and fruit, then fish or grass fed meat at lunch time. Stews soups and light Broths with Sea vegetables and miso make great early evening meals or light lunches. Lunchtime should be taken an hour before an important task to give your body time to digest and convert the food into fuel.

Fish with salad or vegetables are light but energising or grass fed meat with salad or steamed vegetables are easy on digestion without the heavy carbs.

Avoid bread, pasta and wheat products unless fermented such as sourdough bread but only in moderation. Quinoa an South American gluten free grain is also a healthier choice for carbs. It is a complete protein and is considered to be an energy grain.

Contact Charlotte Palmer for more advice or use the Quick Contact Email at the bottom of the page

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