Words & Photography: Flo Balderson
How I learned to eat intuitively and feel balanced in body and mind.
Over the last two years, I have been making slow, meaningful changes to my diet which promote a lifestyle which isn’t wrapped around starting diets and then quitting them – bouncing between junk food and takeaways to brown rice paired with a piece of unseasoned fish. My face felt puffy, I always felt bloated and no matter how much exercise I did, something just felt off.
My husband started to research the whole world of ultra processed food. We soon realised that the majority of our ‘easy weeknight meals’ were mostly made up of inflammatory formulas and high levels of sugar, additives and salt. An example of this was the classic ‘stir in pot pasta’: we realised that the little pot of pasta sauce had little to no nutritional value.
We started to hear the mantra: if you can’t find it in your kitchen, you probably shouldn’t eat it. We would walk into supermarkets and feel like there really wasn’t a whole lot of actual food in there. It took time, a lot of planning but we were finally starting to eat meals which really were nourishing us.
Here are a few resources which helped me find some meal inspiration:
Emily English (@emthenutritionist) on Instagram: She creates easy weeknight meals which a full of protein and taste incredible.
Blue Zone documentary on Netflix: I know this has some controversy now but the base line for the nutrition is insightful and really quite beautiful.
Olive Magazine: This subscription really helped with getting excited about seasonal ingredients and cooking locally.
FINDING BALANCE
In my past, I have had a challenging relationship with food so it was important to me that this new-found knowledge did not become restrictive nor obsessive. To this day, I will still eat a processed chocolate bar or the odd chicken Kiev! The point of the exercise is to just inject some mindfulness into your choices and start to be aware of what is actually going into your body.
Cravings, for instance, can reveal hidden needs. A desire for something sweet might be your body asking for magnesium (dark chocolate is perfect for this) or even hydration, since mild dehydration can mimic sugar cravings. Craving meat can be an indication of low iron (particularly in woman).
You can go further to see that cravings might even signal emotional needs, for example, craving salt can be linked to stress and the need for grounding and protection.
Cooking from scratch with whole food ingredients has become my new passion project which has escalated in ways I could have never imagined. Bagels were some of my earlier challenges – my initial batch was terrible – however over time I perfected the recipe. These experiments didn’t just stay personal. They led me to starting Helios Events and Catering, where I now create grazing platters, brunch boards, and bespoke menus that reflect the same mindfulness and joy I bring to my own kitchen.
The point in this for me, was to find joy in balance and healing. In my opinion, restriction will never work. We are human and have varying needs, wants and everything in between. It is important to lean into our intuition and find what works for our individual bodies.
The changes I have seen over the last two years have felt radical. My skin started to glow, I have more energy, I am happier and after a lifetime of discomfort, I am experiencing healthy digestion. I eat intuitively now, even syncing with my moon cycle and eating in balance with my phases of menstruation.
Heading into the colder Christmas months, I encourage you to be kind and considerate to yourself, your body and the earth. This can be a time to truly indulge but usually paired with a lot of guilt and then a sharp juxtaposition into ‘health January’. Maybe this year, instead of starting over, you just keep going – slower, softer, and more in tune with what you actually need.
To put these principles into practice, here’s a hearty leftover chicken noodle soup to ward offillness and keep your body nourished with a bowl of rich, golden healing goodness.
Golden Leftover Chicken Noodle Soup
Serves: 4–6 | Prep: 20 mins | Cook: 1.5–2 hrs (including stock)
INGREDIENTS
Ingredients For the Stock:
1 whole roast chicken carcass
½ onion, roughly chopped
2 bay leaves
5–6 black peppercorns
Water, enough to cover
For the Soup:
1 tbsp coconut oil
3 cloves garlic, minced
1 knob ginger, grated
1 tbsp miso paste
1 heaped tsp turmeric
1 tsp chilli flakes (more if you prefer it spicier)
300 ml chicken stock
1 tin coconut milk
1 tbsp soy sauce
1 tsp fish sauce
1 tbsp white wine vinegar
1 heaped tsp brown sugar
Any green vegetables you have (mange tout, pak choi, or spinach)
Any noodles of your choice(rice or vermicelli work well)
Cooked chicken, shredded from your roast
Garnish: lime wedges, fresh coriander, spring onion
METHOD
Make the Stock:
Place the chicken carcass, onion, bay leaves, and peppercorns in a large pan. Cover with water and bring to a boil.
Reduce to a simmer and cook for at least 1.5 hours (the longer, the more flavorful).
Strain the stock into a jug and set aside.
Prepare the Soup Base:
Heat coconut oil in a pan over medium heat. Add garlic and ginger, cooking gently until aromatic.
Add turmeric and stir for 30 seconds.
Pour in the coconut milk and about 300 ml of the chicken stock. Simmer for 20 minutes.
Add Seasonings & Vegetables:
Stir in sauces and brown sugar.
Add your chosen greens and cook until just tender.
Finish the Soup:
Add noodles and shredded chicken. Simmer until the noodles are cooked.
Taste and adjust seasoning with salt, pepper, or extra soy sauce if needed.
Serve:
Ladle into bowls and garnish with lime, fresh coriander, and spring onion.
Optional: a drizzle of toasted sesame oil or a chilli oil for extra depth.
