Originally written for Get The Gloss Working on holistic health detox retreats played a huge part in shaping my current throughs on skin health and wellbeing, so for a long time now, I’ve been advocating the connection between skin and nutrition. Luckily this school of thought is becoming much more mainstream, which is brilliant to […]
Originally written for Get The Gloss
Working on holistic health detox retreats played a huge part in shaping my current throughs on skin health and wellbeing, so for a long time now, I’ve been advocating the connection between skin and nutrition. Luckily this school of thought is becoming much more mainstream, which is brilliant to see. I live by a 70-30 philosophy when it comes to diet; we can’t be good all of the time! Be healthy 70% of the time and be easy on yourself the rest.
I know the health of my body, my own skin and that of my clients’ is impacted by diet, it seems like a no brainer really. Unfortunately, my working week is not necessarily conducive to balancing my own diet and eating times. I juggle travel, clients and meetings, often without a proper lunch break and working past 8pm and occasional weekends, with three children to fit in as well.
I find dinner to be the hardest meal to manage and so my slow cooker is a lifesaver for family cooking. Lunch and dinner are often eaten out during the week so I relish my weekends and love making the most of this healthy cooking time for me and my kids.
BREAKFAST: It has to be super quick to get me out of the door in time with the kids. I make speedy eggs with smashed avocado, chopped spinach and cayenne pepper and have an earl grey tea on the side.
LUNCH: Sweet potato with a leafy green salad, tomatoes and a hot shot ginger turmeric juice
DINNER: I grab some food post yoga class at the Triyoga café – Rye bread with smoked tofu, sliced avocado, sprouted seeds and spinach. I also have a raw coconut, date, carrot and cacao cake, which was delicious.
SNACKS: A very reviving juice of orange, pineapple, lemon and ginger
BREAKFAST: Gluten free oats with flax, chia, raw cacao powder, grated pear, coconut yogurt, blueberries, sliced mango, raspberries and cinnamon
LUNCH: I have courgette with a mixed cucumber and tomato salad, peanut, red cabbage and red pepper coleslaw and a jasmine tea
DINNER: Simple – chicken, rice and peas
SNACKS: Kombucha and dark chocolate covered rice cakes
BREAKFAST: A working breakfast of scrambled egg, smoked salmon, grilled tomato, avocado and lemon with an Early Grey Tea
LUNCH: Kefir Yogurt with banana, sunflower seeds, honey and cinnamon and a coconut water
DINNER: I picked some bits up at Wholefoods – sesame seared tofu, aubergine ratatouille and roasted butternut squash. I washed it down with a Jamu Kitchen Turmeric Tamarind Tonic
SNACKS: A bottle of almond milk and a soy latte.
BREAKFAST: Poached eggs with steamed tomatoes, spinach, avocado, olive oil and a pinch of cayenne pepper
LUNCH: Sweet potato with coconut yogurt and a tomato salad, along with courgette dressed with a red pepper pesto
DINNER: Goats cheese and beetroot salad with bean shoots and a glass fo white wine
SNACKS: A carrot, orange, lemon and ginger juice and an acai and chia pot with nuts and seeds
BREAKFAST: I worked from home and did a quick scramble of two eggs, coconut milk, cherry tomatoes, a big handful of spinach, watercress, parsley, turmeric and half an avocado with lime. Plus an early grey tea
LUNCH: Spinach and kale pesto made with cashews, garlic and lemon, served with butter beans, button mushrooms and crackers
DINNER: Chilli dressed new potatoes, a mixed green salad with cucumber and tomatoes, homemade chicken dippers with a garlic herb yogurt dip and a dessert of dairy free coconut ice cream
SNACKS: Slice banana with peanut butter
BREAKFAST: My homemade bircher muesli. I make it with gluten free oats, chia seeds, flax, sunflower seeds, hemp milk, moringa and baobab powder, maple syrup, cinnamon, sliced banana, blueberries and raspberries
LUNCH: Avocado with brazil nut basil dip and carrot sticks
DINNER: A sesame tuna steak with a stir fry of rice noodles, broccoli, greens and ginger
SNACKS: A coco loco juice, made with coconut milk, pineapple, banana, lime and ginger and some Jax Coco toasted coconut chips. I also had a glass of red wine and some dark chocolate (quantity unknown!).
BREAKFAST: Smoked salmon with poached eggs, spinach and tomatoes with an earl grey tea
MID MORNING: A juice – coconut, pineapple, avocado, lime, mint and turmeric, bought from Wholefoods
MID AFTERNOON: A roast dinner – chicken, potatoes and mixed vegetables
SNACKS: A glass of rosé and some Booja Booja chocolates
See original post here > Get The Gloss