Having walked the agonising road of weight fluctuation, fad diets and insecurity, Wanda du Toit finally repaired her relationship with food and found freedom in new lifestyle choices. Now she brings transformation to the lives of others.
Through reading, education and experimentation, Wanda du Toit, founder of MamaWanda Life, meal planner and nutrition coach, learnt that a diet of low carbs and good fats was enough to regulate her weight as well as conquer diabetes, improve her health and give her loads more energy than before!
The mother of three, who’s been on a 36-year journey to heal as naturally as possible, is so passionate about gut health she spends her days educating people about the freedom that comes with eating, cooking, and shopping. And recognising what’s easily digested for your gut and at removing fear of good fats that actually fuel you so you don’t gain weight.
Through consultations, with everything from personalised meal plans, to recommended vitamins and supplements, through to treats and the ever important inspiration, she helps bring healing so those around her can thrive.
“I keep things simple and make life as easy as possible, while understanding that we live in a busy world. My meal plans, supplies and support are made with convenience in the back of my mind at all times and for all women.”
Wanda Skypes, Facetimes or WhatsApp Video Calls to facilitate consults, and she meets face-to-face in Durban for those who need a little help when it comes to food.
“My greatest desire is to see people become the very best versions of themselves; to see them free from the guilt cycle, with more energy, fun, the ability to enjoy shopping for clothes again and generally feeling younger. Not to mention with a healthy gut your immune is so much stronger to fight off dreaded disease, viruses and infections.”
While Wanda says that good gut health involves short term pain and long term gain, there’s no denying that some sacrifices must be made, but the results are worth it all.
“Your gut is your other brain. Once released by the brain, in other words you believe that clean eating works, it is able to be fed right and get great results that are sustainable.”
She says the best way to take care of your gut is to …
- Know your blood type so you can feed yourself food that is easily digested
- Be kind to yourself
- Be organised and plan your weekly meals on the weekend
- Taking the necessary vitamins and tonics to aid the healing process of your gut
- Enjoy the benefits of looking better, sleeping well and no more foggy brain!
- Know how to shock the body with different foods and exercise
Chicken Noodle Soup
Serves 6 to 8
You’ll need:1 kg Farm chicken pieces with skin – browned; 8 cups water; 1 bunch celery stalks and leaves; 2 medium onions chopped; garlic, 2 tsp fresh thyme leaves; 2 small carrots halved; salt and pepper to taste; 1 cup cream or coconut cream; 1 x 320gm packet shirataki noodles
To make: Place browned chicken pieces in a large pot. Add water, celery, onions, garlic, thyme and carrots. Cook until the meat falls off the bones, adding more water when necessary. Simmer on medium heat. Discard bones and season to taste before stirring in cream and shirataki noodles. Allow to heat through for a minute and then serve.
8 servings = 4g per serving
Combine: 1 cup Almond flour (or a mixture of seed and nuts); 1 cup desiccated coconut; 3/4 cup roughly chopped walnuts; 2 tsp baking powder; 1 tsp cinnamon, pinch of Himalayan salt
In Nutribullet or blender mix: 3/4 cup pitted & chopped dates or 1/4 raw honey; 3 Jumbo farm eggs; 3 large ripe Bananas; 1/4 cup coconut oil, melted; 1/4 cup double cream yoghurt/fermented coconut yoghurt; 1 tsp Chia seeds to drizzle on top of muffins before baking
To make: Heat oven to 180°C. Combine dry ingredients in large bowl. Blend wet ingredients in blender. Combine wet and dry ingredients. Spoon into silicone casings of a muffin tray. Bake for 30 to 40 min until golden brown.
Baked Salmon Patties with Pepper Mayonnaise
You’ll need: 415g can salmon; drained;1 cup mashed sweet potato (2 medium sweet potatoes); 2 tbsp. coconut or almond milk, 1 small (80g) onion, grated; ½ tsp grated lime rind; 1 tbsp. chopped fresh chives; 1 tsp chopped fresh dill; 1 egg white; ¼ cup (40g) almond flour
Pepper Mayonnaise: 1 medium (200g) red pepper; ½ cup (125ml) MamaWanda salad dressing; 1 tsp Xylitol; ¼ cup (60ml) double cream yogurt; 1 tsp chopped fresh dill
To make: Combine salmon, potato, milk, onion, rind, herbs and egg white in a bowl. Mix well. Shape mixture into eight patties, coat with polenta, place on oven tray coated with coconut oil; refrigerate for 30 minutes. Bake, uncovered, in hot oven for about 15 minutes or until browned and hot, turn over halfway through cooking. Serve with pepper mayonnaise.
To make: quarter pepper, remove seeds and membranes. Grill pepper, skin side up, until skin blisters and blackens. Peel skin, chop peppers. Blend or process pepper, dressing and Xylitol until smooth. Add yogurt and process until combined. Stir in dill.