Simon Hill is a qualified expert who is passionate about making nutritional information simple and accessible so that people can make informed decisions about the food they feed themselves and their family.
Simon completed a Plant-Based Nutrition certificate course at Cornell University and soon thereafter began a Masters in Nutrition at Deakin University, which he is currently finishing. During this time, he set up plantproof.com and began hosting world-renowned doctors and public figures in the plant-based realm on the Plant Proof podcast. Through these channels, Simon’s hope is that consumers will take control of their health by becoming more informed, mindful & conscious about the choices they make.
These days, Simon is working on writing a book to be published globally by Penguin in early 2020. With all proceeds being donated to charity, Simon’s goal is to help bring genuine, agenda-free nutritional information to people looking to improve their health and quality of life.
Here is a sneak peek into what fuels Simon’s busy days!
My day typically starts at around 5.30 am when I naturally wake up. As soon as I wake up, I drink 2-3 glasses of water and meditate for 15 minutes before heading out for a workout or swim in North Bondi. When I finish my workout, I listen to my body to decide whether I need breakfast, and if I’m not particularly hungry I’ll sometimes hold off until lunch time. If I do decide to have breakfast, this usually involves a big bowl of overnights oats with protein powder and topped with berries and hemp or chia seeds. This type of breakfast is loaded with dietary fibre, plant protein, omega 3 fats, micronutrients and antioxidants, whilst being really low in saturated fats and free from cholesterol - so it ticks all my boxes! On the weekends, if I’m not heading out for breakfast in Bondi, I might swap this out with a tasty tofu scramble with mushrooms, kale and avocado.
For lunch, I usually cook something fresh. Lately, I have been enjoying legume-based pasta - they are loaded with protein, fibre and unrefined carbohydrates. My favourite is chickpea fettuccine which I have been having with diced tempeh, cherry tomatoes, spinach, mushroom, basil, lime & chilli. (FYI: Conscious Feast in Bondi makes a great version of this!). On top of this, I add nutritional yeast and some dulse flakes (a great source of iodine which is important for thyroid health), salt and pepper. While I’m not as fussy when I eat out, when it comes to buying groceries I try as much as possible to purchase organic food products from the local markets in my area. In so doing, not only am I reducing my exposure to harmful herbicides and pesticides, but I also help support the farmers who are doing their part in protecting biodiversity and preserving soil health which is very important to me.
If I feel like a snack mid-afternoon, I’ll often blend up a quick smoothie packed with fruits, protein and the occasional almond butter dollop. At the moment, my favourite snack is making a few tofu or tempeh rice paper rolls - they are so fresh and bursting with flavour! Other snacks I’ll often have are hummus with carrots, a handful of walnuts or cashews, some grapes or avocado on rice crackers - pretty much anything that is simple yet packed with nutrition!
What I have for dinner really comes down to what I ate during the day. During the week, my go-to dinner is usually a veggie-packed Buddha Bowl. I love making it with a blend of chickpeas, sweet potatoes, greens, quinoa, avocado, brussels sprouts, and baked cauliflower with a sprinkle of nutritional yeast and hemp seeds - a variation of my Plant Proof Salad Bowl. A lentil dahl with a side of brown rice and salad is also a big favourite of mine: not only is it rich in protein, dietary fibre and macronutrients but it is absolutely delicious. During weekends, I’ll probably make something a tad more elaborate - like my vegan mac and cheese or my protein packed cottage pie (I have included the recipe below!).
If I feel like ending my dinner on a sweet note and I’m still hungry, I might make a banana ‘nice cream’ by blending 1 frozen banana with a scoop of vanilla pea protein, 2 dates and some plant milk. Easy and delicious!
Vegan Cottage Pie Recipe
- 300g tempeh *I love Organic Village but feel free to sub any block of organic tempeh available in your area.
- 1 onion
- 2 garlic cloves
- 2 celery sticks
- 2 carrots
- 1 tbsp olive oil
- bunch Thyme
- 1 tbsp Vegan Worcestershire sauce
- ½ cup Vegetable Stock
- 1 can chopped tomatoes
- 1 cup peas
- 1 large sweet potato
- 1 cup vegan cheese
- Preheat the oven to 180C.
- In a frying pan with olive oil, sautee onions, garlic, carrots and celery until soft and fragrant.
- Crumble in tempeh and stir well. Add the can of tomatoes and stock and keep on the heat until cooked through and liquid has reduced. Next, add the peas
- In a separate saucepan, boil water with a dash of salt, add chopped sweet potatoes and boil until soft.
- Once potatoes are cooked, drain the water and return them to the pan. Using a masher, mash the potato to a smooth texture. If you'd like an extra smooth consistency, feel free to add a tad of olive oil or vegan butter spread or a dash of dairy-free milk.
- Pour the tempeh mix in a baking dish. Layer on the sweet potato mash and smooth it out.
- Sprinkle on cheese and season with salt and pepper.
- Place in the oven until the cheese is melted and golden
Make sure you follow Simon on Instagram @plant_proof for more tips and look out for his book that he’s publishing early 2020 globally with Penguin.