Poke (pronounced poh-kay) is Hawaiian for “to slice” or “cut crosswise into pieces” and is sometimes written as Poké. Traditionally it was diced raw fish rubbed with sea salt, served with seaweed and crushed roasted nuts.
Today poetic foodie licence allows us to make variants to these dishes and upgrade to encompass the latest super & “bling bling” foods…..Well that’s how I’m rolling anyway.
Maybe I should refer to it as Poke bespoke?
So why Poke? You can make a meal that is varied in nutrients, flavour, texture, packed with fibre and allows for busy people on the run to prepare the night before. The most appealing part is that you can cook more in the evening and use leftovers, but change them up by adding other ingredients.
The reason for this poke post is to give alternatives to the convenient lunchtime sandwich/roll/bruscetta/panini/toastie. Because if you are trying to lose weight – they are a road block! And they have to go.
A lot of my weight loss clients find it very unnerving when I suggest that they give up bread (WHAAAAAAT!)
“What will I eat” they say “bread is my life” they say.
So lets talk about Bread – Bread is made from flour water and salt – basically. Put those ingredients in a saucepan in different quantities and you make glue….are you picking it up?
Swapping out the bread for filling and nutritious low carb, healthy fat meals will see the fat flying off darling!
So what is my poke? Today it was anything that took my fancy out of the fridge, along with a squeeze of fresh lemon for added iron absorption.
FYI – adding in 1/2 a cup of sauerkraut to one daily meal makes your microbiome SING! You can make it yourself – its fun! make sauerkraut
- Mung bean sprouts
- 1/2 Diced tomato
- Left over cauliflower
- Feta – 1/4 cup
- Left over pumpkin
- Bev’s (my Mum) sauerkraut
- 1 Boiled Egg with celtic salt
- Cooked chickpeas (housemade)
- Beetroot dip (bought)
- Squeeze of fresh lemon