This week’s My Day on a Plate comes from Emma, GoodnessMe Box’s marketing assistant. Emma is a self-confessed foodie who is constantly on the hunt for the latest health cafés and often found gallivanting in supermarket aisles! Emma uses cooking as an outlet to clear her mind, continually challenge herself and to teach others the value of eating foods in their most natural state. Emma runs a blog @theholisticfoodie_ that canvases her passion for wholesome, indulgent, yet healthful recipes for other keen cooks.
After pressing the ‘snooze’ button on my alarm clock once or twice (okay maybe five times...) and convincing myself to part from the warmth of my bed, I’ll pour myself a shot of organic apple cider vinegar to wake up my digestive system. Despite having the urge to not drink it (due to its not so... uh... palatable taste) I resist because I know my insides will thank me for it later.
Pro tip: try diluting it with a glass of sparkling water; it really does make a world of difference!
When I’m not working at GMB and have more time to experiment in the kitchen, I tend to make a huge, nourishing breakfast (often enough to feed two) to hold me over until lunch. I’d say my specialty (and absolute fave) is a traditional Shakshuka, also known as baked eggs. Scroll down to find the recipe!
On the days I’m working at GMB, a simple smashed avo on multigrain sourdough toast sprinkled with Herbamare and cayenne pepper will do! If I’m feeling extra time efficient, I’ll even add a cheeky boiled egg to the equation for that extra protein hit!
As I eat my breaky, I take the time to look up the hashtag #goodnessmebox on instagram and see what incredible creations our subscribers have been whipping up, using the contents of the box!
As I make my way to the GMB HQ, an almond milk cappuccino or a Green Juice from Paleo Café or About Life is a must-have!
12.45 - Lunchtime
I try to avoid buying lunch out (despite having the most incredible healthy café’s at an arms lengths distance). Nothing beats a homemade lunchbox (am I right?) I’ll usually make myself a nutritionally balanced salad with basically whatever veggies I have in my fridge at the time, combined with spiced pumpkin, a soft boiled egg in a sesame, chia + tamari dressing.
4pm - Snack
When the 4pm slump hits and I desperately need an afternoon pick-me-up, my raw bounty slice is my go-to… it does absolute wonders! You can find the recipe here!
6pm - Gym time
I enjoy group classes at my local gym like ‘Body Attack’ to motivate me. It’s a sports-inspired cardio workout to build strength and stamina (aka a total killer). I like to exercise after work as it helps me to unwind and relax after a long day.
Because spring has nearly sprung, tonight I’m munching on this Chilled Tofu + Soba Noodle Salad topped with sesame seeds.
Dessert (aka my favourite meal of the day):** Anyone who knows me will agree that I have the world’s biggest sweet tooth. It’s both a blessing and a curse. I treat myself to dessert most nights, as I believe “everything in moderation”. To curb those nasty sugar cravings, I’ll usually have one of my Raw Coconut Dream Bars and a cup of Wellness Tea (a fusion of green tea, pomegranate and blueberries). If I’m feeling extra indulgent on weekends, I definitely won’t say no to some frozen yoghurt or some dark choccie #treatyoself!
9.30pm - Bedtime
After a long day, I like to curl up in bed a watch a good documentary. My latest obsession is Food Matters TV (aka the Netflix of the health world). My favourite film right now would have to be ‘Fed Up’, an eye opening documentary about how the food industry could be doing more harm than good… It’s a definite must-see!
- 2 tbs organic olive oil
- ½ large onion, chopped finely
- ½ large red capsicum, seeded and diced
- 1 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper (to taste)
- 1 can organic diced tomato’s
- ¼ tsp salt (to taste)
- ¼ tsp black pepper, (to taste)
- 4 organic free-range eggs
- Chopped coriander, to serve
- Optional: feta to serve
Heat oven to approximately 190 degrees Celsius
Heat olive oil in a medium sized skillet over a medium heat. Combine onion and red capsicum. Cook gently until very soft, about 5-10 minutes. Then add garlic and cook until tender, stir in the cumin, paprika and cayenne pepper, and cook for approximately 1 minute. Pour in the diced tomatoes and sprinkle with salt and pepper; simmer on a low heat until tomatoes have thickened.
Make four shallow holes in the mixture and gently crack the eggs into them. Transfer skillet to pre-heated oven and bake until eggs are just set, approximately 10 minutes. Season with coriander.
See more of Emma's creations on her Instagram.