I start my day with a warm lemon water followed by an unsweetened matcha latte made with a splash of almond milk. The colour (bright green!) makes me deeply happy as you know it’s good for you, plus the relaxed alertness matcha delivers is far preferable to a post coffee high and ensuing crash. My favourite go-to breakfast at this time of year is a plant-based smoothie bowl topped with fresh fruit, hemp seeds, my Love Smoothies Breakfast Sprinkles and a dollop of coconut yoghurt. No matter the flavour I always mange to sneak in some vegetables, my favourites being kale, spinach, frozen zucchini & beetroot. I love the vibrant colours, crunch from toppings and hydration from the fresh fruit and veggies. It truly makes my cells zing!
Toni is a qualified nutritionist based in Sydney who makes her own superfood sprinkles (drooling over her Caramel Nut Crunch). The perfect topping for your smoothie bowl!
Steph is a leading Australian Sports Nutritionist specialising in gluten free and refined sugar free food, fuelling and real food education.
Sometimes I eat breakfast and sometimes I do not eat breakfast – and it all depends on my hunger levels. Instead of following a meal plan, I follow my body and wait until I feel hungry to eat.
When my appetite is ready, I have my healthy favourites. For breakfast, I love a serve of Jalna yoghurt, topped with linseeds, pepitas and sunflower seeds. Eating yoghurt every day is such a healthy way to balance the good bacteria in my stomach, which not only helps with digestion but it improves my mood. The unprocessed seeds help to keep me feeling full for a long time, avoiding energy lulls and mood swings.
I always start my morning with my daily cup of coffee with milk, no sweeteners. I’ve retrained my taste buds to like coffee without sweetness – it is possible and worth the few weeks it takes to adjust!
Lyndi is a fellow Jamie Oliver Food Rev Ambassador and one fabulous dietician (speaking from personal experience!). Her website is packed with free tips and awesome advice based on her years of study and own personal experiences with food.
Breakfast is what I have first thing and this usually consists of a fruit smoothie because it’s nourishing, delicious & quick and easy, plus I usually drink it in the car on the way to my first client. Until recently my most common smoothie was a banana smoothie made with frozen banana, soy milk (unsweetened), scoop of oats & chia seeds. Now that mangos are in season, I’m having banana mango smoothies 🙂
Rebecca is an accredited dietician and nutritionist based on the beautiful coastline of NSW. She believes in empowering clients + followers with knowledge & skills to nourish + love their bodies.
Lola is a TV superstar, yoga teacher, serial book author and nutritionist. Learn more about her + check out my interview with this beautiful gal right here.
I eat loads of stuff for brekky but generally whatever I make will include oats, either porridge, or in smoothies, or oat flour in muffins or pancakes. I love oats because they are high in beta-glucans which lower Low Density Lipoprotein (LDL) cholesterol and total cholesterol and are protective against heart disease. They are high in soluble fibre making you feel fuller for longer, so great to have especially when you’re on the go or as a pre-workout snack. They also have a low glycaemic index so you won’t get blood sugar spikes, just a nice long, slow energy burn, and they have a plain taste so you can add them to anything and flavour them however you like!
Melanie is a nutritionist, avid foodie, & recipe developer based in Melbourne. She’s constantly wooing people with her ridiculously beautiful food pics over on instagram, proving healthy doesn’t have to be boring.
Being diagnosed with an autoimmune disease and fibromyalgia in 2006 changed everything for UK-born, Sydney-based Lee Holmes. Her quest and global research eventually led to her book Supercharged Food, featuring more than 90 recipes free of gluten, wheat, dairy, yeast and sugar.
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