An Australian nutrition trainer and wholefood chef has revealed what her typical "day on a plate" looks like and what pantries she swears to stay healthy.
Lee Holmes, a Sydney-based cookbook author and founder of Supercharged Food, said her diet is changing day by day and she refuses to follow a particular program or diet. Some Simple Rules: Mostly vegetable foods, minimal processed and anti-inflammatory foods, mild meals, mindful food and quality over quantity.
She also follows the 80:20 method, where she eats clean 80 percent of the time and enjoys 20 percent of the time.
Every morning she has an "antihistamine" smoothie (pictured) with blueberries, rocket, oatmeal, vegetable protein powder, Love Your Good Powder, Collagen Powder and Water
BREAKFAST  To start the day, Lee Holmes says she wakes up at 8 in the morning and enjoy a glass of warm water with her Love Your Gut powder and a pinch of lemon.
"After my morning water, I usually go for a walk in the park or a bar, Pilates or yoga class," she wrote in her blog.
The powder contains naturopathic, biological fossil mussel flour, which helps to eliminate the accumulation of waste, toxins, metals and mucilage in the digestive tract.
She then returns to an antihistamine smoothie made from blueberries, rocket, oatmeal, and vegetable protein powder. Love your intestinal powder, collagen powder and water.
These ingredients are known to fight inflammation and stabilize cells throughout the body.
When she's in the mood for something else, Lee usually drinks porridge with berries and seeds, followed by a chai tea at 11am.
When she's in the mood for something else, Lee usually enjoys it Porridge (pictured) with berries and seeds, followed by a chai tea at 11 o'clock
Lee usually eats a light lunch filled with food at 1:00 pm.
"I eat a chicken and vegetable soup with spelled bread, sourdough or biscuits, it all depends on what I have in the fridge that day," she said.
"If I fancy a vegetarian option, I drink my asparagus, fennel and spinach soup with pepitas."
Lee usually enjoys a light lunch full of nutritious foods at 1pm.
Around 3pm, Lee pampers her sweet tooth with a healthy treat, such as chocolate truffles made from cocoa, pumpkin seeds, rice malt syrup, and chia seeds.
"If I'm looking for a hearty appetite, I'll drink avocado and goat cheese on pitted crackers or a few salad gherms stuck in pitted crackers," she said.
This is usually followed by a dandelion tea with coconut milk.
Dinner usually consists of a portion of egg white with plenty of vegetables and some brown rice or cauliflower rice.
Fried salmon and green vegetables are common in my weekly food rotation, otherwise my prebiotic casserole with garlic chips and green salad is my specialty. I'm just thinking about it.
" Fried salmon and green vegetables are often included in my weekly food rotation, and I salivate when I think about it, "she said
in Lee Holmes & # 39; Refrigerator
. "When it comes to dairy, I love goat and sheep's cheese for their aromas and flavors, they are delicious toppers for any salad and are great for any cheese platter. 19659002] Goat, sheep or coconut yoghurt is a wonderful addition to your loaded kitchen, use it to create a creamy but light dressing for a salad, or simply enjoy it with a few berries and Golden Good Granola Clusters.
When it comes to dairy-free options, a natural nutmeg, oatmeal, coconut milk, rice milk, or seminal milk (such as hemp) is a delicious dairy-free option for breakfast cereal or porridge You can even make your own if you feel good in the kitchen. "
Fruits and Vegetables
" Although controversial, frozen fruits and vegetables are just as good as fresh ones. If there are no fresh ingredients in the fridge and you want to eat right away (is anyone hungry here?), Come in with frozen vegetables to save the day.
I always have frozen vegetables like edamame, spinach, broccoli and green beans in my freezer. I like adding green leafy vegetables to my smoothie to infuse an extra nutrient source.
& # 39; My last freezing must-have are frozen berries. & # 39;