FEELING GREAT: Look after your mental health with positive thinking

In fact, almost one in five adults (19.2%) were likely to be experiencing some form of depression during the coronavirus (COVID-19) pandemic in June 2020; this had almost doubled from around 1 in 10 (9.7%) before the pandemic (July 2019 to March 2020).

This is not surprising because the whole situation is very challenging. It’s stressful. It’s uncertain.

But, we need to try and focus on the POSITIVE things.

It doesn’t matter what you think about the way the pandemic is being dealt with, we cannot change the rules. We cannot control what the government do. We cannot control what other people do.

But we CAN control how we react to it and how we handle the situation.

You can either:

Have a negative outlook... go in a huff, moan, complain, get stressed, reach for the booze, comfort yourself with takeaway foods and stop your exercise routine. All of which will not change the situation and certainly won’t make you feel any better.

Or, you can have a positive outlook... focus on the things that you can control. Your diet, your fitness, your health. Eat healthy foods to boost your immune system. Do just 10 minutes of exercise a day to clear your mind. Avoid junk food and excess alcohol. Speak to your family and friends, have a laugh. Set yourself a challenge!

Positive thinking doesn't mean that you keep your head in the sand and ignore life's less pleasant situations. Positive thinking just means that you approach unpleasantness in a more positive and productive way. Thinking positively can have a profound effect on your overall health and wellbeing.

Personally, I’m going for the second option. I could cry about my birthday celebrations being ruined. I could whinge about more interruptions for my business. I could worry about what’s going to happen after the 4-week lockdown. But, I’ve decided to be positive and use the next 4 weeks to improve my lifestyle. I’m going to focus on eating healthy foods. I’m going to improve the quality of my sleep - I’ve signed up for a 21-day self-improvement course. I’m going to increase my exercise - I’ve joined a 100-mile running challenge for November. I’m going to reduce my coffee intake (caffeine makes anxiety worse btw). I’m also moving all of my PT sessions and classes online to keep our members fit and healthy, and I’m going to be working harder than ever to keep them motivated.

It’s your choice! Which one are you going to choose?

10-MINUTE LOCKDOWN HIIT WORKOUT

You don’t need any equipment for this workout so it’s ideal to do at home during Lockdown. It will challenge all parts of your body, it will get your blood pumping and it will leave you feeling better physically and mentally in just 10 minutes.

20 seconds LUNGES

20 seconds SQUAT JACKS

20 seconds ISO SQUAT

20 seconds rest

20 seconds PRESS UPS

20 seconds PUSHBACKS

20 seconds PLANK GET UPS

20 seconds rest

20 seconds STAR JUMPS

20 seconds HILL CLIMBS

20 seconds BURPEES

20 seconds rest

20 seconds BICYCLE ABS

20 seconds SQUIRMS

20 seconds SIT UPS

20 seconds rest

X 2

Before you start the workout go to the East Coast Fitness Facebook Page to watch the quick demonstration video.

Chicken Tikka Curry

SERVES: 4

TOTAL TIME: 35 minutes

CALORIES PER PORTION: 613

INGREDIENTS

2 tsp olive oil

1 brown onion, chopped

200g sweet potato, peeled and cut into cubes 500g chicken mince

70g tikka curry paste

1 x (400g) tin tomatoes, chopped

125ml chicken stock

80g Tuscan kale

2 tbsp double cream

400g basmati rice, cooked

Coriander leaves, chopped, to serve

INSTRUCTIONS

Bring a large non-stick skillet to medium-high heat. Add olive oil, onion and sweet potato. Cook for 6 minutes.

Add the chicken mince and cook for an additional 5 minutes, or until chicken is cooked.

Mix curry paste through thoroughly. Add tomatoes and stock and bring to a boil. Once boiling reduce the heat to medium and partially cover.

Allow the curry to simmer for 15 minutes. With 5 minutes remaining, stir through the kale. With 1-minute remaining, stir through the cream, and then remove from heat.

Divide rice into 4 bowls, top with curry and sprinkle with coriander.