What I Eat In A Day10.2.17
I believe food is to be enjoyed and cultivating a healthy attitude towards eating is absolutely crucial to our happiness and wellbeing. ...
I believe food is to be enjoyed and cultivating a healthy attitude towards eating is absolutely crucial to our happiness and wellbeing. It’s a huge part of our lives; the food we eat should make us feel strong and healthy, and our attitude towards eating should be positive. It's taken me quite a few years to learn about nutrition and to develop a healthy mental attitude towards food.
I eat plant-based wholefoods and I believe in intuitive eating: eat when you’re hungry, stop when you’re full; eat what you want, when you want, and as much as you want so long as it’s nutritious whole-foods. I focus on high carb and low fat meals because I find this nourishes my body and works well for my lifestyle.
Breakfast is about powering you up and giving you the best start to your day possible. It should be packed with nourishing, energising food, not processed cereal, a single slice of toast, or a tiny glass of juice. For breakfast I'll typically drink a smoothie, which provides me with most of my nutrients for the day. The "breakfast smoothie" contains: 2 - 3 bananas, 1 cup frozen mango, a handful of oats, 1 tsp chia seeds, 2 tbsp coconut yogurt, 1 cup almond milk, and the whole thing is topped up with water or crushed ice. I try to throw in a cube of frozen spinach too, you don't taste it but it helps boost your iron intake. Alternatively I'll have porridge made using a cup of oats, half a cup of soy, almond, or oat milk plus half a cup of water; chopped apple, raisins, cinnamon, and sometimes a little agave nectar or medjool dates.
My favourite lunch is grilled onigiri or onigiri with egg-free mayonnaise and smashed butter beans served with crispy kale topped with nutritional yeast flakes and a side of daikon. It takes a little longer to prepare this lunch and if a new batch of rice needs to be made I'll often skip it and go with my second favourite: potato wedges (or roasted vegetables) seasoned with a slightly spicy paprika mix, baked without oil, and served with steamed broccoli and lettuce with a squeeze of lemon.
Photographs by Jack Spicer Adams
Jack is in charge of cooking dinner and everything he cooks is from scratch and usually from memory. Dinner is usually curry with rice, noodle soup, lentil dahl, or rice bowls. Other favourites include bulgur wheat stew, avocado and corn salad, Mapo doufu, burritos, falafel with homemade hummus plus salad... all kinds of delicious and varied foods, but I never quite know what the recipe is because Jack likes to make things up as he goes along! We always sit down together at the table (although we're guilty of watching YouTube while we eat!) it's something we both agree is very important: eating together.
We typically don't follow recipes but there are a few cookbooks I can highly recommend if you're looking for cooking inspiration: Forks Over Knives, A Modern Way To Cook, and LEON: Fast Vegetarian.
If you're interested to see more follow us @jackspiceradams and @theprivatelifeofagirl.