A Day of Clean Eating
Social Media is awash with so called “experts” who give advice on ‘toxic foods’, ‘eating right’, and ‘living right’, and there are just as many other “experts” who then counter-argue against some of these people. It can become extremely confusing for people to decipher what is the right decision to make and what the ‘right’ approach is to leading a healthier lifestyle.
What I have learned so far is that there is no singular “right” diet. No two people are alike, especially when we are looking at people’s metabolism. We need to consider how they respond to stressful situations, and their time and availability to exercise and take time out for themselves. Therefore, people need to trial different eating methods to work out how their body responds and reacts to be able to find the right approach for them.
When it comes to fat loss, it’s all about getting our body to work optimally to burn more energy, rev up our metabolism and making sure you eat the correct nutrient dense foods to support this. However, achieving your weight-loss goal is not just about food, it’s about lifestyle too. You need a lifestyle that will help you become leaner, fitter and healthier.
Although we would like it to be as easy as snapping our fingers to lose excess weight and keep it off, losing weight and keeping healthy takes a lot of dedication. So what is the recipe for a leaner, fitter and healthier life? Eating the right foods, getting regular exercise and making the right lifestyle choices.
Eating cleanly to me represents eating simple, fresh food that I have prepared myself. The food keeps me energised and nourished all day, makes my skin glow, and rejuvenates my cells keeping me looking young.
Below are 3 of my staple daily recipes:
Breakfast - Banana Chia Smoothie
1 banana – frozen
1 cup almond milk or coconut water
2 tablespoons pea protein powder
1 tablespoon chia or ground flaxseed
½ teaspoon ground cinnamon
Method: Place all ingredients in a high-speed blender and blend until smooth and creamy
Lunch – Chop Chop Salad
1 cup mixed greens (spinach & cos lettuce)
½ Lebanese cucumber, diced
½ red capsicum, diced½ yellow capsicum, diced
2 radishes, diced
1 spring onion, diagonally sliced
2 tablespoons mixed pumpkin and sunflower seeds
¼ avocado, diced
Small handful fresh mint, chopped
1 tablespoon extra virgin olive oil
½ -1 lemon juiced
¼ teaspoon Dijon mustard
½ teaspoon Himalayan sea salt
Cracked pepper to taste
Combine dressing ingredients in small jar and mix well. Set aside.
Prepare vegetables as listed.
Pour over dressing and mix well.
Dinner – Baked Lemon-Dill Salmon with steamed greens
2 x 180g Salmon fillet
1 lemon, sliced
few sprigs of fresh dill
salt & pepper
1 head of broccoli, cut into florets
1 handful green beans, top and tailed
1 bunch asparagus, stems broken off
Pre-heat oven to 180 degrees.
Place salmon fillets on separate pieces of non-stick baking paper and season with salt & pepper.
Place a few sprigs of dill on fillet and top with two to three slices of lemon.
Form parcel from baking paper by twisting the ends together.
Place on baking tray and bake for 20-30 minutes depending on how you like your salmon cooked.
Whilst fish is cooking fill a large saucepan with about 2.5cm of water and put on the stove. Place a steamer basket or colander in the pot and bring water to a slow simmer.
Whilst waiting for the water, prepare vegetables.
Once water is simmering place the broccoli in the steamer and cover for 2 minutes. Then add the green beans and asparagus and cover for a further 3 minutes (cooking time may vary according to how you like your vegetables cooked).
Once vegetables are ready remove into a colander and run under cold water briefly to stop the cooking process.
Place a fillet of salmon on 2 separate plates, divide the vegetables and enjoy.
In good health,