This weeks Day On A Plate comes from Jemma Gray. Jemma was once a self-confessed sugar addict, but after adopting a predominately plant-based approach to eating – 80% healthy, 20% indulgence, free from refined sugar and grains – she now feels fitter, healthier and happier than ever. She shares her delicious recipes, fitness tips and motivation through The Healthy Journey, hoping to inspire others to embrace a life of balance, and to nourish themselves with delicious, healthy food.
I wake up and start my day with a warm glass of water with a tablespoon of apple cider vinegar to get my digestive system going while I breastfeed my baby, Max. Apple cider vinegar is great for detoxing your body and I have found that it really helps with balancing my blood sugar levels to curb those nasty sugar cravings.
After I have finished feeding Max and getting him ready for the day, I make my own breakfast. I am a bit of a creature of habit and always like to start my day off with two eggs. At the moment I have been making scrambled eggs with diced tomato, spinach and pumpkin seeds. I find this sets me up for the day and keeps me feeling full and satisfied
After breakfast, while Max is having a nap, I head for a 5-7km walk along the beach followed by some exercises to strengthen my weak post baby core or I head to a clinical pilates class. I have found it harder to fit in exercise since becoming a mum but I am trying to make it a number one priority as it makes me feel so good mentally and physically.
I usually like to snack on a piece of fruit such as sliced apple or banana topped with some of my Home Made Almond Butter. I find that by adding some good fats such as nut butter when I have fruit, it stops me from getting a spike from the fructose, it keeps me feeling fuller longer and tastes delicious!
I have lunch quite late as this is when Max has his afternoon nap, so I can eat in peace and enjoy rather than trying to shovel it in with him in my lap… Lunch is either leftovers from the night before or a salad packed with leafy greens, a boiled egg, roasted veggies and some nuts and seeds which I eat while working on my blog, preparing for Thermomix demonstrations and responding to emails. Not being a meat eater I always try to make sure there is some form of protein in my lunch such as an egg or occasionally a piece of salmon. I also have a water bottle on hand at all times to keep me hydrated.
This is when the sugar cravings can hit BAD so I always make sure that I have a filling snack such as my Nutty Banana Smoothie to help curb them.
I find that if I am not at home, it can be harder to find healthy options and good choices so I like to always have a snack in my bag and will have something like one of my Refined Sugar and Gluten Free Muesli Bars.
Pre mummy days, I would have dinner around 6:30pm however it is now a bit later after Max has gone to bed. Dinner always consists of lots of veggies and occasionally some seafood.
My favourite meals are these Stuffed Eggplants with a big salad or some steamed fish with parsnip and sweet potato puree.
I like to relax and unwind after dinner with a cup of green tea and something sweet. I generally have some slice like my Caramel Slice or some bliss balls in my freezer at all times so I will have one or two of these.
I finish off the day just like I started with a warm glass of water with a tablespoon of apple cider vinegar before bed. This helps my digestive system to detox overnight and digest the day’s food that I have eaten.
This is a pretty standard day for me, however my food philosophy is all about balance so you will see me eating the occasional piece of cake, ice cream or donut and I do have a thing for hot chips too. I believe that we shouldn’t deprive ourselves of treats as this creates obsessive though patterns and can lead to binge eating. I try to keep my approach to food quite relaxed and I make sure that I enjoy everything I eat.
Refined Sugar free Caramel Slice
- 1/2 cup medjool dates pitted
- 1 cup raw almonds
- 1/2 cup raw cashews
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup hulled tahini
- 1 heaped tbs peanut butter
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- Pinch of Himalayan salt
- 1 block of Loving Earth Coconut Mylk Chocolate melted
- 2 tablespoons coconut oil
- In your blender or food processor whizz all base ingredients until ground up and sticky
- Press into a slice tin lined with cling wrap and place in the freezer.
- Add all caramel ingredients to your blender or food processor and whizz to it is combined and creamy.
- Pour on top of base and place back in the freezer while you make the chocolate topping.
- Melt coconut oil and chocolate and combine.
- Pour over top of caramel and return to freezer to set.
- Once set, slice with a hot knife and store in the fridge.