My Day On A Plate: Alison Morgan from Relauncher


My Day On A Plate
My Day On A Plate: Alison Morgan from Relauncher

Alison is Director of Relauncher; a source for health and wellbeing solutions. Alison is an expert Business Coach specialising in the Health & Wellness Industry, creator of the Australian Health and Wellness Networking Events and Industry Blogger; regularly showcasing products, services and retreats.

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Rise & Shine - 5am

I’ve always been an early riser – some mornings getting up as early as 4:30am to start the day. I start each morning with a glass of warm water combined with freshly squeezed lemon juice and chopped ginger.

This is great for kick-starting the digestive system, cleansing the body and boosting immunity.

I then enjoy around 45 minutes of exercise – anything from jogging to yoga or a functional movement class. Without morning exercise, I wouldn’t be as productive throughout the day.

A large portion of my day is spent sitting at my desk or in meetings with clients, making exercise a non-negotiable part of my morning routine.

Breakfast – 6:30am

I go through phases and get hooked on breakfasts!

At the moment, I can’t get enough of my homemade chia pudding made with almond milk. I then layer the pudding with seasonal fruits and sprinkle homemade sugar-free granola on top.

I’m not sure when this phase will end and I’ll move onto something else! Stay tuned – I’m sure I’ll share the moment on Instagram when it happens

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Morning snack – 9:30am

I love a piccolo made with almond milk. I’m often in client meetings or catching up with agencies / Industry colleagues – so a morning piccolo is the perfect accompaniment.

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I make sure to stay hydrated throughout the day and often have detox water with me. Made with a variety of fruit, herbs – it’s a great way to enjoy water.

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Lunch – 12pm

Rising early in the morning means I’m ready for lunch at 12 on the dot. You can pretty much set your watch to it.

I always switch off from work at lunchtime and make it a mindful moment of the day.

I generally have something homemade like a gluten-free spinach wrap with homemade baba ghanoush, a colorful salad and lupin flakes.

Lupin flakes are high in protein and one of the highest sources of dietary fiber.  Lupin Flakes often feature in my event goodie bags I love them so much!

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Snack – 2:30pm

Mid afternoon I enjoy a slice of raw sugar-free cake or a protein ball. Most of the time I have something sugar free although naturally sweet to get me through to dinnertime.

If I’m not enjoying a raw treat, I’ll have a green juice made predominantly with vegetables. Too good!

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Dinner – 6:30pm

Dinner is generally around 6:30pm or sometimes earlier depending on my schedule. I often coach clients at 7:30pm for those unable to have a session during the day.

I also have to hungry boys to feed – so in reality dinner is served from 5:30 onwards. Racing between sports fields, helping with homework projects and running my business means that dinner needs to be easy to prepare – although highly nutritious.

Dinner generally consists of either a colorful salad or green veggies accompanied with either wild salmon, free range chicken or a small serving of grass-fed red meat.

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I usually eat dinner with my kids, as my husband works quite late. He works in Advertising and much of their work kicks off in the evening – that moment when people go home and they have a moment to crack on with work to meet deadlines…

While this is the case, dinner time with the kids is very much family time.; No TV / phones / computers – just fun conversation.

I find this is the best time to find out what’s been happening in the boys' worlds – they really open up with great stories or things that may have been troubling them while we have dinner. It’s a precious time together.

Recipe:

Lamb Shank and Vegetable Soup

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Ingredients
  • 2 lamb shanks
  • 2 sticks of celery
  • 2 carrots
  • ½ bunch of kale
  • 5 tomatoes
  • 5 cups of water
  • 1 head of broccoli
  • Vegetable stock
  • 3cm ginger
  • Bay leaf
  • ½ of chopped fresh herbs (parsley, rosemary, thyme)
  • Salt & pepper to taste

Method

  1. Brown lamb shanks in a pot. Once browned, pour over water with vegetable stock and bay leaf and simmer on low for approximately 4hours.

  2. When the shanks begin to soften, add in remaining ingredients (excepted the chopped fresh herbs) and simmer on low for approximately 1.5hrs until the meat and vegetables are soft.

  3. Remove from heat and stir through chopped fresh herbs and season further with salt and pepper.

  4. Feel free to add other vegetables and play with this recipe – simple and delicious!

You can also find Alison at her Facebook| Instagram | Twitter

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