My Day On A Plate: 'Good Chef' Zoe Bingley-pullin

Zoe Bingley-pullin is a mother, nutritionist, chef and author of Falling in Love with Food and Eat Taste Nourish. Zoe also regularly appears on Channel 7’s House of Wellness and was the co-host of Channel 10’s Good Chef Bad Chef for 5 years.

Zoe is passionate about food and has a self acclaimed love affair with it. Her passion for food has empowered her to help many people embrace the benefits having a healthy relationship with food through her 8-week online Falling in Love with Food Program. Make sure to read to the end for her AMAZING Thai style pasta salad!

So let's take a peek at Zoe's day on a plate...

Breakfast

I love to start my day with a pre-breakfast vegetable juice such as beetroot, carrot, celery and ginger.

I then look forward to eggs and avocado on sourdough or a warming porridge topped with full-fat natural yoghurt, fruit and hemp seeds.

Lunch

I am a huge advocate for plant-based eating and days when I am not on the go, my lunch usually consists of a big leafy salad with left-over roasted vegetables, grains (rice, quinoa, millet, buckwheat) or legumes, avocado and a dressing using hemp seeds or tahini paste. Whatever I can find in the fridge!

In the cooler months, I am a big fan of turning leftovers into soups as a way to cut down on waste and will serve this with a slice of avocado toast.

If I am out and about I might go for a fresh poke bowl, sushi or an open style sandwich with roasted vegetables and hummus.

Dinner

We eat as a family and I like to keep dinner fairly simple, focusing on good quality produce and lots of veg! I may do a small portion of meat or fish with various sides such as a leafy salad, grilled capsicums and roasted sweet potato or a roasted veg pasta sauce with buckwheat pasta, legumes and pesto.

Snacks

I rarely eat a morning snack as my breakfast usually keeps me going. If I am in the mood for something, my usual go-to’s are

Full-fat yoghurt with fruit and hemp seeds of LSA
Handful of raw nuts and seeds
Quick smoothie using plant-based milk, left-over fruit salad and hemp seeds
Seed crackers or veggie sticks with hummus or mashed avocado

Exercise

Exercise is as much about mental health as it is physical health for me and I prioritise moving daily in a way which best suits how I am feeling! My workouts are usually a mix of reformer pilates, beach walks or resistance style training in the gym. My family lives a pretty active lifestyle so on weekends we will go for walks on the beach or bike rides.

Thai Pasta Salad with Spicy Cashew Dressing - recipe from Falling in Love with Food – a cookbook and love story.

Serves: 2

Pre: 5 minutes

Cooking: 20 minutes

Ingredients

250g wholemeal spaghetti
1 cup carrot, julienned
¼ cup fresh coriander, finely chopped
¼ cup fresh basil, finely chopped
¼ cup fresh mint, finely chopped
¼ cup raw cashews
1 tbsp. EV olive oil
1 tbsp. fish sauce
1 tbsp. tamari soy sauce
1 tbsp. honey
1 lime, juiced
3 red chillies, julienned
½ bunch asparagus, blanched and cut through the middle
Extra water

Method

Fill a large saucepan with water and bring to the boil. Add the pasta and cook it for 10-15 minutes, al dente. Leave to cool to room temperature.
In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey, lime juice and enough water to make a runny consistency.
In a large mixing bowl add all of the remaining ingredients, apart from the asparagus but including the pasta and gently combine. Mix through the cashew dressing.
Serve in a large decorative platted with asparagus on top.

Shopping List

250g wholemeal spaghetti
2 carrots
1 bunch fresh coriander
1 bunch fresh basil
1 bunch fresh mint
50g raw cashews
EV olive oil
Fish sauce
Tamari soy sauce
Honey
1 lime
3 red chillies
1 bunch asparagus

Social Links

Website: http://zoebingleypullin.com/
Insta: https://www.instagram.com/zoebingleypullin/
FB: https://www.facebook.com/nutritionaledge