Late-Shift Brekky – Banana Pancakes Topped with Peanut Butter & Raspberries!

Late shifts are undeniably the perfect opportunity to disconnect the alarm clock and have a bit of a sleep-in. OK, let’s face it. Anything after 4 am is classified as a sleep-in if you work 24/7, so when you actually get to see the sunrise (and you’re not at work) – that gets really exciting!

However, one of the downsides of a late-shift, especially if you’re starting your shift around midday, is that it can mean missing out on lunch, or having a really late lunch where you become so famished that you inhale anything in sight!

I’m talking the chips, burgers, donuts, choccy bars – you name it as I’m sure you can relate.

So what’s the best strategy to overcome those mid-afternoon munchies?

By delaying your breakfast.

Because delaying your breakfast is going to provide you with two benefits:

  1. It lengthens the time that your digestive system can rest and repair.
  2. It helps to reduce the time that you may be feeling hungry, soon after starting your shift.

Let’s talk about the first one – the digestive system.

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A Post Early Shift Hangover Cure: Pad Thai With Kelp Noodles & Mystery Beetroot Juice …

Well here it is, my post early shift hangover cure (not to be confused with the alcoholic-beverage-type-hangover cure of course), just the “sleep-deprivation hangover” cure thanks to a 0415am start this morning!

Ahhhh … as a fellow shift worker I can here your sighs of empathy as you know exactly what I’m talking about. Or should I say – feeling.

Because whether it’s an early shift, night shift, or just a regular late shift they can all be physically and emotionally draining.

So I thought I’d share with you this easy (and incredibly tasty) recipe which is going to help put some zing back into your energy-depleted body courtesy of the One Ingredient Chef.

Now I know what you’re thinking. Kelp. Isn’t that seaweed? Yes it is but don’t worry, these noodles don’t taste fishy at all. They take on the flavours of this pad thai dish perfectly.

Ingredients (First)

½ cup light coconut milk
3 tablespoons peanut butter
1 tablespoon agave
2 tablespoons tamari or soy sauce
1 jalapeno
1 teaspoon coriander
1 tablespoon grated ginger
Juice of two limes
1 green onion

Ingredients (2nd)

1 packet kelp noodles
1 cup shredded carrot
1 cup shredded red cabbage
2 tablespoons basil, thinly-sliced

Step One

Begin cooking the noodles according to package instructions. If using kelp noodles, simply soak them in warm water for several minutes.

Meanwhile, add everything from the first list (coconut milk – green onion) into a blender to make the sauce. Once everything is well-combined, give the sauce a taste and adjust any ingredients as needed.

Step Two

Drain the noodles and return them to the pan. Then, pour in 90% of the sauce and toss to coat. In two separate bowls, mix the carrots and cabbage with the remaining sauce. Plate all the ingredients, sprinkle with lime juice and garnish with sliced basil.

Step Three (Optional) – but strongly recommended because this makes tofu taste sensational!

Cook some tofu and coat with agave garlic sauce as described in One Ingredient Chef’s link on – How to Cook Tofu.

Nutritional Benefits of Kelp

Kelp is a seaweed containing iodine which helps protect our immune system (shift workers are notorious for suffering from an impaired immune system). It also helps the thyroid gland to secrete thyroid hormones which regulate our metabolism. A well functioning thyroid helps speed up the metabolism thereby helping up us to lose weight. Another struggle amongst shift workers around the world.

P.S – If you’re wondering about the ingredients of the Mystery Beetroot Juice – I’ll have to get back to you on that one because hubby made it for me when I came home after work. How nice is he?