With the long weekend of Easter eggs, hot-cross buns, and long family lunches behind us, many Aussies are getting back to routine this week with their health and wellbeing.
Making healthy choices during a holiday period can be more challenging, but for those wanting to keep track of what they’re eating – portion sizes are key.
As we return to routine, the number one global nutrition and food tracking app, MyFitnessPal is encouraging Aussies to be informed on portion sizes as new research reveals less than a quarter (24%) of us are paying attention to portion sizes.
When it comes to eating a balanced diet, Aussies could be over-eating as less than one-third (24%) think portion sizes are important, according to research from MyFitnessPal. In fact, over one-third (38%) of Australians admit to rarely even reading the recommended serving sizes on a food package nutrition label.
Rather than measuring ingredients or tracking their food intake, time-poor home cooks are relying on eyeballing (i.e. guessing) their portions, with 40% saying they use this method. A third of Aussies (34%) surveyed said they find it challenging to determine the appropriate portion sizes when they are cooking or eating.
“As we return to our regular eating habits, it’s important to continue to be mindful of what we’re eating and how it impacts our health. Weighing and measuring your food can be a challenge but tracking your food intake for even just a few days or a week can provide valuable insight into the portion sizes that are right for you and with this knowledge, you can make more informed decisions.” said Katie Keil, Chief Marketing Officer at MyFitnessPal.
Nutty Cherry-Strawberry Crumble Recipe
Ingredients
For the crumble
1/2 cup (54g) gluten-free rolled oats
1/4 cup (40g) gluten-free all-purpose flour, such as Cup4Cup or Bob’s Red Mill brands
1/4 cup (42g) salted roasted almonds, chopped
1/4 cup (23g) unsweetened shredded coconut
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup (60ml) melted coconut oil
For the filling
2 cups (340g) pitted Bing cherries
2 cups (400g) hulled strawberries, halved if large
2 tablespoons gluten-free all-purpose flour
1 tablespoon light brown sugar
1 teaspoon almond extract
1/4 teaspoon kosher salt
Method
- For the crumble: In a medium bowl, mix the oats with the flour, almonds, coconut,
sugar, cinnamon and salt. Pour the melted coconut oil over the top and toss to coat.
Refrigerate while you assemble the filling. - For the filling: Preheat the oven to 350°F and grease a 9-inch cast-iron skillet or 1
1/2-quart baking dish. In a large bowl, combine the filling ingredients. Scrape into
the prepared skillet and smooth to evenly distribute. - Break the chilled crumble into small chunks and scatter over the fruit. Bake for 50
minutes–1 hour or until the fruit is very juicy and tender and the crumble is crisp and
golden brown. Let cool for 10 minutes. Serve warm or at room temperature with a
dollop of coconut milk yogurt.
Serves: 4 | Serving Size: 1/4 of the crisp
Nutrition (per serving): Calories: 393; Total Fat: 26g; Saturated Fat: 18g; Monounsaturated
Fat: 3g; Cholesterol: 0mg; Sodium: 169mg; Carbohydrate: 39g; Dietary Fiber: 7g; Sugar: 13g;
Protein: 6g
About MyFitnessPal
MyFitnessPal is the number 1 global nutrition and food tracking app. Since 2005, MyFitnessPal has empowered over 200 million users in over 120 countries to achieve their health and well-being goals through logging food intake, recording exercise activity, and tracking their wellness habits.
MyFitnessPal is on a mission to support Australians to manage their health goals on their own terms. Through personalised data-led insights, nutritional guidance, and unwavering support, MyFitnessPal provides users with tools for positive, healthy change.
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