If you know me personally, you will know that I love to eat. I think about food all the time. I bake all the time. I look at recipe books all the time. And I just love food. BUT luckily for me, I love healthy, nourishing food & food that make me feel good.

However, let me assure you, I also like a few treats thrown in there from time to time. So I am not perfect, and I am totally ok with that.

The key to Eating Up & Slimming Down is to ensure that as much as possible you are choosing fresh, wholesome, nourishing foods.

I was recently reading an article and found the below information which I found simple and effective in terms of thinking about what you are putting in to your body.

What we eat is of course important, but there are in fact many ways to eat healthily. What suits you will depend on your culture (what you ate growing up), your likes and dislikes, any allergies or intolerances, your ethical or religious beliefs and so on. So don’t be swayed by the diet a friend follows, or what the latest celebrity is espousing. Your healthy eating plan is yours to enjoy and yours alone.

Dr Joanna created the Dr Joanna Plate to help you know how to put together a healthy meal. It’s a template for eating that allows you to have autonomy over your own food choices. You can be vegan or an omnivore; follow a Mediterranean style diet or an Asian one; embrace kale, quinoa and green smoothies or be honest that those foods just don’t cut it with you and opt for foods that are more familiar to you. What is important is that you base your plate on real foods rather than highly processed modern foods and that you make your meals really tasty and enjoyable to you.

Your challenge today is to create your breakfast, lunch and dinner using the Dr Joanna Plate to guide you (click read more below to find the guide)

  1. Plants – make these mostly vegies, with a little fruit. Breakfast may be more fruit if having muesli or cereal, or it could be vegies if having a hot breakfast. Fruit may also be in a salad or salsa with a savoury meal. Otherwise your goal is to make half your plate vegies.
  2. Add a protein-rich food. If a vegetarian meal this could be tofu or legumes. Otherwise dairy, eggs, meat and seafood all count here.
  3. Add what I call a smart carb. These are essentially wholegrains, legumes (count these here if not a vegetarian meal) or starchy vegies like small salad potatoes, sweet potato or yam.

Finally make sure you have some good fats. Fat makes food taste good and so we enjoy it more! But it also adds fat-soluble nutrients, helps us absorb more of the phytochemicals, including many antioxidants, and slows down digestion so we feel more satisfied with the meal. Extra virgin olive oil is ideal, as are avocado, nuts and seeds.

View the Dr Joanna Plate guide here.