My Day On A Plate: Sydney-Based Foodie Queen Sammy Beasley
Sammy Beasley is a 27 year old foodie from Sydney Australia who likes to live a balanced lifestyle. She doesn't like to restrict eating foods that she craves, so tries her best to recreate healthier alternatives such as raw desserts, smoothie bowls, cakes and even your typical mac and cheese. On the weekends Sam loves to eat pancakes, acai bowls, french toast, waffles, you name it, and this is what you will most likely see on her page. She has a self-proclaimed huge sweet tooth!
Let's take a look into Sammy's life ...
Sammy works full time at an advertising agency in Sydney. She has a cavalier-king charles spaniel named Milo which she walks every morning and night, helping her reach 10,000 steps daily. She loves going out for breakfast and also cooking desserts at home.Sam grew up in the country in regional QLD so being outdoors in the sunshine has to be a big favourite for her. Even sitting in the sun for 20 minutes does wonders for her health. For exercise, Sam tries to go for outdoor walks on the weekend and during the week she does 4-5 weight sessions during her lunch breaks. Sam doesn't do a lot of cardio except for walking Milo, so weights have to be her go to workout!
As soon as I get up, I make sure I drink a big glass of lemon water before I do anything. This is great for rehydration and helps kick start the digestion. For the weekdays, I leave at 7:20 and don’t get home until 6.30pm so meal prep and quick meals are definitely essential. Breakfast will either be a green/berry smoothie, smoothie bowl or baked oats. I always try to make sure I have my protein source (protein powder), fats (peanut butter or coconut yoghurt) and my carbohydrates (bananas or oats) in every breakfast as it helps keeps me full all morning.
For snacks, I love making protein balls as snacks as they are so easy to make, you can customise the flavour and make a whole weeks’ worth in one go. I also eat tamari almonds, homemade muffins, fruit (whatever is in season) and try make sure I drink at least 2L of water a day. I keep a big bottle on my desk and try to finish the whole thing before I leave for work.
For lunch, I try to keep it simple such tofu/tempeh, brown rice and veggies for lunch with teriyaki sauce or tahini drizzle. If I have forgotten my lunch, my go to has to be the simple avocado on dark rye, a nourish bowl or a good pesto pasta with roast veggies.
Dinner is normally very spontaneous, but I love soba noodles, tofu, soups and salads, or whatever I can throw together in a few minutes. Lately I have been making soups or pasta’s in big batches as they are so versatile.
Definitely my favourite meal has to be dessert. This week it is chocolate peanut butter pie, last week it was chocolate protein snickers and the week before it was raw chocolate jaffa cheesecake. I try to make a new dessert every weekend to get me through the work week! I always make sure I enjoy a piece of dessert every night and don’t restrict myself.
Recipe: Chocolate Peanut Butter Pie
- 2 cups almond meal
- 1/4 cup cocao powder
- 1/4 tsp baking soda • Pinch of salt
- 1/4 cup coconut oil, melted
- 1/3 cup rice malt or maple syrup
- 1/2 tsp vanilla extract
Peanut Butter Filling •
- 1 cup @picspeanutbutter
- 1 can full fat coconut milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup @macr0mike hawaiian salted vanilla protein
- Preheat oven to 180 degrees and grease a 23cm tart tin with coconut oil. Line the base with baking paper
- In a medium bowl, add almond meal, cocao powder, baking soda, and salt. Stir in coconut oil, rice malt, and vanilla extract, mjx well. The mixture should be quite wet.
- Press mixture evenly into prepared pan and Bake for 15 minutes. When done, cool on a wire rack while you make the filing. Make sure the case is completely cool before filling.
- For the peanut butter filling, add all ingredients to a food processor and blend until smooth and creamy. The mixture will be very thick.
- Spoon mixture into the base and smooth top with a spatula. Place in the fridge for at least 2 hours. To serve, decorate with extra peanut butter, dark chocolate pieces, @pana_organic chocolate spread and crushed peanuts.
You can find more of Sammy's recipes on her Instagram here.
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