Hiba Samawi (formerly Giacoletto) is a Psychologist and Coach working in Geneva, Lausanne and online.
A Swiss-Jordanian mix, she has a Masters Degree in Psychology from the University of Lausanne and is a certified Integrative Nutrition Health Coach from the Institute for Integrative Nutrition (IIN). She previously ran Healthwise.ch, a health coaching business where she also created healthy recipes.
Hiba uses mindfulness-based behavioural approaches such as Acceptance and Commitment Therapy (ACT) and Compassion Focused Therapy (CFT). These are more active forms of therapy where, more than just talk, you learn skills for living.
She specializes mostly in difficulties around relationships, emotions, making healthy change and eating, and also offers group sessions, both in-person in Geneva/Lausanne and online.
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By Hiba Giacoletto, Healthwise
This Crustless Spinach-Feta Pie makes the perfect healthy, easy addition to your picnics this summer!
This recipe uses frozen spinach. Frozen vegetables (without anything added) are a convenient and healthy alternative to fresh vegetables as they are flash frozen just hours after being picked, ensuring the greatest amount of nutrient is retained.
The beauty of this recipe is that you can have all the ingredients handy and whip it together last minute. I always make sure I have frozen vegetables like spinach in the freezer and Feta is one of my staples as it lasts for months in the fridge. I also always have eggs, as they make the perfect healthy fast food and often keep my garlic peeled in a jar in the fridge.
Quick, simple, tasty and with no extra grocery planning needed – what more to ask for from a recipe?
INGREDIENTS
- 500g frozen spinach leaves (with nothing added)
- 2 medium-large eggs or 3 small eggs
- 2-3 cloves garlic (depending on their size and your love of garlic)
- 1 block Feta cheese, chopped into small pieces
- Salt, pepper & ground nutmeg to taste
METHOD
- Preheat oven to 180 degrees Celsius.
- Take frozen spinach from the freezer and place in a pot with 2 tablespoons water. Cover pot and leave on medium-high heat for about 10 minutes, stirring occasionally.
- While the spinach is cooking, chop the Feta and peel the garlic.
- Once the spinach is cooked, crack the eggs in a bowl and whisk to mix, adding the salt, pepper and nutmeg. Add the mixture to the spinach and stir, then add the chopped Feta and pressed garlic and stir well again.
- Transfer to a pie dish and press down the mixture with a spatula so that it is well packed. Try to include as little liquid as possible when you transfer the mixture to the pie dish.
- Place in the oven for 30 minutes then take it out and leave to cool before serving.
Author's bio
Hiba Giacoletto is a Certified Health Coach from the Institute for Integrative Nutrition (IIN) with a Masters Degree in Psychology
Hiba helps people lose weight, feel more energetic or take control of their eating without diets or deprivation. She believes that no one way of eating or living works for everyone and that it is about experimenting to find what truly works for you. She uses a unique blend of NUTRITION + PSYCHOLOGY + COACHING to help people start trusting their body's wisdom to make food and lifestyle choices that enable them to look and feel their best. She is convinced that regardless of what you might have tried in the past, she can help you get unstuck, overcome self-sabotage behavior and find your mojo!
You can book a FREE 45 minute Health Chat via her website, www.healthwise.ch to find out whether Health Coaching is right for you.
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By Hiba Giacoletto, Healthwise
Chocolate and Easter seem to go hand in hand - so why not try making your own chocolate this Easter? You need only 3-4 ingredients and it tastes so divine, you will never want to go back to store-bought chocolate!
This recipe uses both cacao butter and coconut oil. Cacao butter is what gives this chocolate that irresistible, melts in your mouth taste but you can also just use coconut oil if you can't find cacao butter.
Article by Carolina Rodriguez Barros, Dare to Glow, (www.daretoglow.com) and Hiba Giacoletto, Healthwise Health Coaching (www.healthwise.ch)
In Part 1 of our article about pain-free periods, we looked at some spirtual and emotional techniques that we share with clients who suffer from PMS or Premenstrual Symptoms. Part 2 will now focus on nutritional options for helping sufferers deal with a condition that can transform them into a different person in the days before or during your period.
FOOD: NOURISH YOUR BODY IN THE BEST POSSIBLE WAY
In addition to working on the spiritual and emotional side of PMS and honoring your body’s needs at this time, eating the right foods is a powerful ways to turn PMS around.
You don’t need to eat a perfect diet - try instead to aim for at least 80% healthy foods and fully enjoy the 20% of less healthy foods you allow yourself. This is a more realistic way of making sustainable change.
By Hiba Giacoletto, Healthwise
A simple and effective approach to start eating more healthy is to switch to healthier alternatives of foods you commonly consume.
Here are my top five healthier switches.
1. Regular salt -> Unrefined salt such as sea salt, Himalayan salt or Celtic salt
Regular salt is refined and stripped of plenty of beneficial minerals that are naturally found in salt. Switch to unrefined salt which is a little grey or pink in color rather than white. Using an unrefined salt is much more important than trying to limit the amount you use since unrefined salt is an essential part of a healthy diet.
By Hiba Giacoletto, Healthwise
Do you often crave something sweet after a meal?
I have the perfect healthy treat for you!
Sweetened with dates, these Sweet Spiced Balls also contain minerals and vitamins such as iron, potassium, calcium, manganese, copper and dietary fiber. Make sure you have a good food processor (S-blade) to grind dates into a paste though as they can get stuck in blenders.
Always buy the best quality you can find, preferably the Medjool variety. They are bigger and softer than other dates and work very well as a paste.
