My Day On A Plate: Sami Bloom

My Day On A Plate
My Day On A Plate: Sami Bloom

This weeks Day on a Plate comes aspiring nutritionist and yoga teacher Sami Bloom.

Hi! I’m Sami, a lawyer-turned-aspiring nutritionist and yoga teacher, currently studying nutritional medicine. My own health complications prompted me to make positive life changes, revitalising my health and carving out a new and exciting career path that I am so passionate about! I started my Instagram and blog as an expression of my journey, my knowledge and my delicious nutritious recipes. My hope is to inspire others to get excited about healthy living and make lifestyle choices with health in mind.


I spring out of bed ready for my day! I head to my kitchen and make myself my daily warm lemon water with a pinch of cayenne. I like to sip this on my balcony to take in the crisp morning air and set some intentions for the day. I then proceed to have one 50ml shot of aloe vera juice for gut health, and a glass of water to rehydrate after a good nights sleep. Next, I am ready to move! It’s either HIIT, a 45 minute brisk walk with stair sprints, or off to a yoga class. I always ensure 1-2 rest days. I try not to check my phone before all this, so I don’t get stressed or distracted! Try it, it will set a much calmer pace for the day.


Time to prepare a nutritious breakfast. It’s usually a smoothie with berries, avocado, leafy greens, NuZest vanilla protein, cinnamon and homemade almond milk. I always top my smoothies with homemade granola or raw nuts and seeds.


If I am craving something warm and nourishing I turn to a breakfast salad with poached eggs, avocado, sautéed greens and sweet potato or 1 slice gluten free bread.


On-the-go early mornings, I prepare overnight oats or chia pudding. I believe a balanced breakfast is the key to appetite control and a healthy day!



On days I am in class or clinic I pack 2 of my favourite bliss balls. Currently my sugar-free lamington bliss bites are in my fridge. If I am working from home I usually have a meeting over a green juice, but before I leave the house I grab a small handful of raw brazil nuts and almonds to keep me going.



Lunchtime is a vibrant salad! I am all about including raw vegetables in my meals, so my salads will be a combination of fresh spinach, rocket and herbs with avocado, cucumber, tomato, carrots, any leftover roast veggies, and either shredded chicken or canned salmon. I also like to include some fermented veggies, a sprinkle of seeds and a tasty dressing. I make a big batch of dressing at the start of the week so that salad prep is simple.



Afternoon tea. I enjoy a fennel tea with some cut up vegetable sticks dipped in tahini or homemade hummus. I usually use this time to step away from my desk and get some fresh air. If I am done with study, this is the time I spend planning my yoga routines for the next few days.


If I didn’t get my practice in earlier, I will head to an evening yoga class. Otherwise, I begin preparing dinner for my boyfriend and I. Most weeks, my go-to dinner options are: cauliflower rice with eggs scrambled through, coconut & sesame baked salmon, tempeh stir-fry or chicken san choy bow. Always with steamed greens and a leafy salad on the side. After dinner, I pack up my leftovers and prepare lunch for the next day. I also write down any bits and pieces we need from the shops.



I will make a peppermint tea after dinner. For something extra I heat up my sleep-aid: a yogi tea lavender and honey tea bag, 1 cup almond milk, boiling water, stevia drops, pinch of nutmeg, pinch of cardamom and ½ tsp vanilla powder. It completely winds me down and warms my tummy. If I really want dessert I will whip up my choc-ado mousse topped with berries! (You can find my recipe below).


10-15 minutes meditation followed by some juicy yin stretches! Sometimes we stretch whilst listening to music, other times with Law and Order SVU on – my guilty pleasure!

Raw Choc-Avo Mousse


Serves: 2 people

  • 1 large ripe avocado
  • 1/2 ripe banana
  • 1/3 cup raw cacao
  • 3 tbsp stevia/xylitol
  • 2 tbsp coconut oil (no need to melt)
  • 1/2 tsp vanilla (optional)
  • Pinch sea salt
  • 2-3 tbsp favourite toppings: coconut, cacao nibs, crushed nuts/seeds, sliced banana, berries, mint etc.!



In a high-speed blender or food processor, blend all the ingredients except toppings, pushing down the edges where necessary.
Once thick and creamy, use a spatula to transfer mousse to a bowl for refrigeration. Cover bowl.
Leave in the refrigerator for at least one hour. You can leave it overnight too.
Garnish with your chosen toppings! Serve.

Want to see more of Sami's Daily Eats, head to her Website | Facebook | Instagram