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Fiona Tuck is a nutritional medicine practitioner, skincare expert, health writer, yoga teacher and wellness speaker. Fiona is passionate about dispelling the myths of the health industry and her in-depth knowledge of the wellness industry has made her a sought-after media expert.
Fiona shares ‘I am so excited to be launching my first book The Forensic Nutritionist this year. This book is for those wanting to learn more about their own health and is an investigative approach into health and wellbeing. This book has it all from what your food cravings really mean, face, nail, hair and tongue analysis to myth busting and healthy eating plans and recipes. My clients kept asking for a book that I could recommend and there was nothing like it out there and so I decided to write one!’
Fiona believes that the majority of disease can be traced back to nutritional deficiencies and holistic approach to nutritional health is driven by her mantra: “Nutrition is the grass roots of good health”. We love this mantra, so we sat down with Fiona to take a peek at what her typical day on a plate looks like.
Fiona's Day on a Plate
My days are really varied, some days I work from home consulting with clients or writing and other days I will be out talking at events, teaching yoga or consulting with health brands. I really love what I do and am so pleased to be part of this amazing industry.
Early Morning
Every morning when I wake up I have a coffee, usually an almond latte. I have one good coffee a day and I really look forward to drinking my coffee in bed each morning and catching up on the news, checking social etc. I start my morning on the treadmill. More often than not I have my running top on, messy bun hair, pyjama bottoms and sneakers, no one can see me and it is an easy way to get my daily exercise in. I’ll spend 30 – 60 mins on the tread mill depending how much time I have. I bought the treadmill 3 years ago and it’s been the best thing, I use it every day!
Breakfast
After the treadmill I have breakfast. Either a smoothie such as mango, banana and protein powder depending on seasonal produce available or eggs and veggies. I have veggies at every meal even breakfast and always try to eat a different breakfast each day to ensure I get a variety of different nutrients. I’ll blend up a smoothie and take it with me if I have a yoga class . I try and use different fruits and veggies every day to mix things up and try to include as many greens as I can for natural folate.
Lunch
Lunch is usually a big bowl of veggies with seeds, quinoa, buckwheat or a protein such as salmon or chicken. I tend to be more of a pescetarian these days as I struggle with the concept of eating meat but at the same time it contains nutrients that we can’t get from plant alone and I have to be mindful of getting enough iron and protein.
Afternoon
I usually get a hankering for a snack around 4pm so will have a cup of miso soup with some nutritional yeast and dulse flakes to boost the nutrient content; a smoothie or green juice if I haven’t had one for breakfast or a bliss ball. Sometimes a handful of raw nuts or if I have been baking healthy treats such as sugar free brownies I may have one of those with a cup of chai tea.
Dinner
The majority of my meal is vegetable based either a big mixed salad or greens, sweet potato, beetroot etc. with legumes such as chickpea curry or fish. I like to chop thing up, throw it all together and get creative in the kitchen. Stir-fry’s are always super easy and highly nutritious. All of my recipes on fionatuck.com are quick and easy, a handful of this and a handful of that type recipes. My husband often uses them when he cooks so if he can follow them, anyone can!
After dinner is relax time so I aim to finish all emails and writing before 8pm. I may do a gentle yoga wind down class or watch TV or read with a cup of tea.
I am looking forward to 2017 as there are lots of exciting projects happening. I am working with a new highly conscientious health brand called Vita - sol to help them develop an organic anti-ageing superfood blend, I’ll be launching my book The Forensic Nutritionist and also running my first winter wellness and yoga retreat in June with Lee Holmes. There is something so healing about spending time in nature with a group of likeminded soul sisters.
Sugar Free Chocolate and Walnut Brownies Recipe
Prep: 20 mins
Cook: 20 mins
Yields: 15 squares
Ingredients
- 4 small cooked beetroots, about 250g
- 3 eggs
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla powder or natural vanilla essence
- 1 pinch sea salt flakes
- 1/4 cup cacao or cocoa powder, plus extra for dusting
- 2 tablespoons stevia
- 1 cup almond meal
- 1/2 teaspoon baking powder
- 1/2 cup walnuts, chopped roughly
Methods
1.Preheat oven to 180°C.
2.Place beetroots, eggs, cinnamon, vanilla, sea salt, cacao powder and stevia in a blender or food processor, and process until smooth. Mix in almond meal, baking powder and walnuts
3.Line a shallow rectangular baking tin with baking paper. Transfer the mixture into the tin and smooth the top. Bake for 20 minutes or until a skewer inserted into the middle comes out clean. Transfer to a wire rack and allow to cool before slicing and dusting with extra cacao powder.
For more health and wellness tips, healthy recipes and free eBooks from Fiona, visit fionatuck.com or follow her Instagram @fionatucknutrition
Like what you've read? Check out more from our 'My Day on a Plate' series here.