This week's My Day on a Plate come from Narelle Plapp, naturopath and founder of Food For Health.
I am married with 2 children: Jack 5 years old and Millie 12 months old. I live in bayside Melbourne and have been running my business for 10 years. I have always been an active person and big believer in a healthy lifestyle. I play basketball, walk most days along the beach and go to the gym a couple of times a week. My weakness is Japanese food. Here is my average day on a plate:
Breakfast is my Liver cleansing muesli, bircher style. I soak it overnight with coconut water…then the next morning top it with yoghurt, squeeze of lemon juice and sprinkle it with a spoonful of teff and chia seeds.Or, I have my acai berry smoothie bowl. I have a weak latte each morning on the way to the office, then for the rest of the day sip on hot water.
My Mid morning snack is usually my famous Raw Bounty Bites
Lunch is either sushi, banana smoothie (addicted!) or a bowl of tuna, mixed with corn, cannellini beans and red kidney beans. If I am peckish throughout the day I will have one of my muesli bars or goodness mix which is a mix of almonds, cranberries, coconut chips and sunflower seeds.
Pre dinner I love hummus with crackers. And a cheeky glass of wine!
My dinner go to’s are: chicken wraps (kids love them) my famous lamb salad: lamb back strap marinated with a herb sauce. With fetta, roma tomatoes, pine nuts, avocado, butter beans tossed together with ice berg lettuce to make a delicious power bowl!
Sunday: walk with the family along the beach
Monday: 6.30am Walk the dog
Tuesday: 6am Session with my PT
Thursday: 6am session with my PT.
Friday: Big walk along with the beach path with the dog
Saturday: walk with the family
Makes approximately 20 slices
Preparation time: 20 minutes chilling time or overnight
Gently melt the coconut oil and coconut butter in a saucepan. Sift and stir in the raw cacao powder and blend in rice malt syrup, salt, berry & seed booster, cranberries and pistachios.
Grease and line a 20cmx10cmx7cm deep (8inx4inx3in) loaf pan. Pour the mixture into pan and chill in the fridge overnight until set. Cut into snack-size bites at approximately 1.5cm (1/2 in) thick.
GF, V, V