Zoe Bingley-pullin is a mother, nutritionist, chef and author of Falling in Love with Food and Eat Taste Nourish. Zoe also regularly appears on Channel 7’s House of Wellness and was the co-host of Channel 10’s Good Chef Bad Chef for 5 years.
Zoe is passionate about food and has a self acclaimed love affair with it. Her passion for food has empowered her to help many people embrace the benefits having a healthy relationship with food through her 8-week online Falling in Love with Food Program. Make sure to read to the end for her AMAZING thai style pasta salad!
So let's take a peek at Zoe's day on a plate...
I love to start my day with a pre-breakfast vegetable juice such as beetroot, carrot, celery and ginger.
I then look forward to eggs and avocado on sourdough or a warming porridge topped with full-fat natural yoghurt, fruit and hemp seeds.
I am a huge advocate for plant-based eating and days when I am not on the go, my lunch usually consists of a big leafy salad with left-over roasted vegetables, grains (rice, quinoa, millet, buckwheat) or legumes, avocado and a dressing using hemp seeds or tahini paste. Whatever I can find in the fridge!
In the cooler months, I am a big fan of turning leftovers into soups as a way to cut down on waste and will serve this with a slice of avocado toast.
If I am out and about I might go for a fresh poke bowl, sushi or an open style sandwich with roasted vegetables and hummus.
We eat as a family and I like to keep dinner fairly simple, focusing on good quality produce and lots of veg! I may do a small portion of meat or fish with various sides such as a leafy salad, grilled capsicums and roasted sweet potato or a roasted veg pasta sauce with buckwheat pasta, legumes and pesto.
I rarely eat a morning snack as my breakfast usually keeps me going. If I am in the mood for something, my usual go-to’s are:
- Full-fat yoghurt with fruit and hemp seeds of LSA
- Handful of raw nuts and seeds
- Quick smoothie using plant-based milk, left-over fruit salad and hemp seeds
- Seed crackers or veggie sticks with hummus or mashed avocado
Exercise is as much about mental health as it is physical health for me and I prioritise moving daily in a way which best suits how I am feeling! My workouts are usually a mix of reformer pilates, beach walks or resistance style training in the gym. My family lives a pretty active lifestyle so on weekends we will go for walks on the beach or bike rides.
Thai Pasta Salad with Spicy Cashew Dressing - recipe from Falling in Love with Food – a cookbook and love story.
Pre: 5 minutes
Cooking: 20 minutes
- 250g wholemeal spaghetti
- 1 cup carrot, julienned
- ¼ cup fresh coriander, finely chopped
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh mint, finely chopped
- ¼ cup raw cashews
- 1 tbsp. EV olive oil
- 1 tbsp. fish sauce
- 1 tbsp. tamari soy sauce
- 1 tbsp. honey
- 1 lime, juiced
- 3 red chillies, julienned
- ½ bunch asparagus, blanched and cut through the middle
- Extra water
- Fill a large saucepan with water and bring to the boil. Add the pasta and cook it
for 10-15 minutes, al dente. Leave to cool to room temperature.
- In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey,
lime juice and enough water to make a runny consistency.
- In a large mixing bowl add all of the remaining ingredients, apart from the
asparagus but including the pasta and gently combine. Mix through the cashew
- Serve in a large decorative platted with asparagus on top.
250g wholemeal spaghetti
1 bunch fresh coriander
1 bunch fresh basil
1 bunch fresh mint
50g raw cashews
EV olive oil
Tamari soy sauce
3 red chillies
1 bunch asparagus