3 Ways To Avoid Food Boredom When You’re Eating Healthy

We all know the drill when it comes to dieting: you put all your unhealthy habits behind you (looking at you, 3pm choccie binge) and succumb to the meal prep life (eugh). But eating well doesn’t necessarily have to mean chowing down on chicken and broccoli for brekkie, lunch and dinner.

That’s why we hit up Paul McGrath, executive chef at The Grounds of Alexandria for his top tips to keep the boredom at bay.  

1. Switch up your classics with new flavour combinations

There are so many different ways to season your food that will make your ordinary meals taste like new dishes each time. Porridge, for example, can feel repetitive if you’re eating it day in and day out. Get creative with a naturally sweet combination of ‘date, banana, toasted almond, cinnamon and Manuka honey’ or savoury with ‘carrot, cardamom and orange’.

RELATED: 6 Tips To Up Your Meal Prep Game

My favourite brekkie spot in Sydney! Paleo pancakes from @proteinicafe post speaking at @mumbrella_aus health and wellness summit! Now it's manuscript time! ??✏️? #MumbrellaHealth #sydney #paleopancakes

A post shared by Lola Berry | Yoga | Nutrition (@yummololaberry) on Sep 5, 2017 at 6:08pm PDT

2. Make your own salad dressings and marinades

Change up your regular salad meal prep by creating your own dressings and marinades. Using Olive Oil as a base, you can mix in your favourite herbs or spices and use an acid agent (such as lemon juice, mustard or vinegar) to excite your taste buds.

Today’s salad was inspired by Beauty Food with added flathead and mustard. But the real reason for this post is all the questions I’ve been getting about my ? namaste emoji leggings! ? I got them in LA from a hip hop yoga studio called @y7studio ? #y7 #yoga #lolaberrysbeautyfood

A post shared by Lola Berry | Yoga | Nutrition (@yummololaberry) on Dec 6, 2017 at 12:51am PST

3. Play with textures

You can create so many different textures to change up your meals and make them more exciting. Spiralising vegetables like zucchini or squash is a great way to create flavour and texture while keeping your meal light and healthy.

Melbourne brekkie dates ? @andreallewellaevans got the smashed avo and I got the nutrition bomb, love this place @serotonindealer ? #melbourne

A post shared by Lola Berry | Yoga | Nutrition (@yummololaberry) on Nov 4, 2017 at 4:45pm PDT

Paul McGrath has been the Group Executive Chef at The Grounds of Alexandria (and The Grounds of the City, since opening in 2017) – bringing top-notch pedigree to its laid-back laneways and gardens. His approach calls for honest, seasonal food that brings creative flair and fine dining standards to a less formal setting. In particular, he enjoys the collaborative working style at The Grounds, which combines creativity with meticulous attention to detail. 

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