Lauren Willmot has done a lot in her 27 years on earth - She is a mum, nutritionist, naturopath AND Mat and Reformer Pilates Instructor. She firstly studied nutrition and fell in love with complimentary therapies so much so that she went on to study herbal medicine.
While studying herbal medicine she fell pregnant with her daughter Lily, now 3. Post birth she experienced severe abdominal separation which lead her to practise pilates and she decided she needed to study it because it was life changing for her.
She now teaches pilates across 4 different studios (Active Pilates, Divine Flow, Modern Movement and Vive Active) on Sydneys northern beaches while still offering private consults and keeping up with her most rewarding job – being Lilys mum.
Upon waking – water and an organic long black (I use vittoria organic coffee capsules in my nespresso machine).
Most mornings I'm teaching pilates and I will do my own pilates workout before or after so I don’t eat anything until after that, I just drink water with chlorophyll
Smoothie (almond/coconut milk, spinach, banana, thrive vanilla protein powder, Nutra Organics collagen beauty, spirulina, chia seeds and coconut oil).
After my smoothie me and Lily will head out to the park and take our dog Max for a walk and a run at the dog park or we will go to the beach.
Carrot with beetroot hummus or another coffee
Salad (for example lots of lettuce leaves, cucumber, avocado, hemp seeds, pistachios, tamari, olive oil, balsamic vinegar and kim chi hot sauce) or leftovers from dinner or smashed avocado on organic sourdough with different toppings.
Bliss ball (something along the lines of cacao, peanut butter, coconut, sea salt)
Most afternoons and nights I'll be teaching and doing more pilates.
Tofu stir fry or chicken green curry with brown rice or salmon and greens – every night is different but always lots of veggies and I always make my own sauces, marinades etc. so there is nothing artificial and no refined sugar.
Usually nothing but occasionally a Ceylon tea with some carob or dark chocolate or a red wine.
Ginger Miso Salmon and Greens
- ¼ cup mirin
- ¼ cup brown rice miso paste
- 1/8 cup coconut sugar
- 1/8 cup tamari
- 1 tablespoon of freshly minced ginger
- Mix ingredients together.
- Coat 2 pieces of salmon with some of the mixture.
- Bake in the oven for 15 minutes on 180 Degrees.
- Meanwhile steam Bok Choy, Broccoli and Snow peas (optional with fresh chilli) until crisp but cooked.
- Serve greens and salmon on a plate, drizzle with leftover sauce and garnish with spring onions and black sesame seeds.
(If Im really hungry I will also cook some brown rice to add to this dish!)
Lauren's Instagram: https://www.instagram.com/lauren.willmot