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.