Happy Friday friends!! This week I had the privilege of getting to know holistic foodie Steph Geddes. Steph is a Registered Nutritionist and holistic foodie whose recipes are a revelation for anyone wanting to feed their body with good food whilst keeping it balanced, easy and seriously delicious!
She is a creative recipe developer, a cooking class guru and a passionate public speaker who has created life-changing nutrition programs to bring balance and happiness back to our food and bodies. Steph is also the Head of Nutrition for 28 By Sam Wood, owns a training and nutrition studio in Melbourne with her husband, and in her spare time she loves to get away to the country, cuddle her Rottweiler Arrow, and eat chocolate...dark and homemade chocolate of course!
Heres a look into Steph's delicious day of food...
5:15am
A typical day would be waking up at 5:15 am, having a quick cuddle with my dog and then heading to the gym (usually sipping a peppermint tea on the way). My husband and I own Training & Nutrition in Melbourne so I love to get in a HIIT, strength or boxing session there at 6:00 am. If I feel like a sleep-in then I will wake at 6:30 am and go for a run instead. I follow that with a post-workout walk with my dog which also means I get some fresh air and get out in nature before I start the day.
8:00am
BREAKFAST TIME! At the moment I’m loving my Gut Friendly Creamy Porridge which is topped with my favourite kefir by The Culture Co. Otherwise, I might have eggs and greens, or my fibre pancakes made from coconut flour, ground flaxseeds, eggs and milk. Breakfast is always followed by a green tea.
10:00am
I use the mornings to write recipes because that work requires me to be really creative and my energy is best in the morning after working out. To keep me powering through I will have a dandelion tea with some coconut milk. I often do public speaking events at lunchtime so if I am doing that I will have a handful of nuts knowing lunch will be a bit later that day.
12:30pm - 2:00pm
Lunch for me changes every day. I get a box of organic veggies delivered every week so it depends what is in season but a very common lunch I enjoy is rocket with a heap of roasted seasonal veggies in extra virgin olive oil (at the moment I’m loving cauliflower, pumpkin and brussels sprouts), with the addition of wild-caught salmon, tuna or eggs, fermented veggies and then drizzled with a kefir and tahini dressing. I also keep portions of my Nourishing Mung Bean Soup in the freezer which I have regularly too and of course, leftovers are such a winner, especially if I’m on the go during lunchtime.
3:30pm
My days can be pretty jam packed so I do find an afternoon snack not only helps keep my blood sugars stable but also forces me to have a bit of a break and enjoy a ‘me moment’. This will always be some kind of tea, maybe licorice root, matcha, olive leaf or peppermint and sometimes I add marine collagen. Usually, that’s paired with peanut butter on a rice cake and an apple or carrots and radish with hummus or a couple of pieces of dark chocolate (I LOVE the 90% or 95% varieties).
6:00pm - 6:30pm
Once 6:00pm comes I switch off my laptop and close the door to my office to try and help me switch off. If I’m feeling particularly stressed that day I might also do a breathing exercise/meditation or take the dog around the block. Then I put on some music and start making dinner which also varies greatly depending on what comes in my organic box or what recipes I need to test. My most common meals are my Chicken Meatball Curry, Macadamia Salmon or a meal from my 21 Day Detox Program.
7:30pm
This is the time I start to wind down so I keep my phone in another room (still a work in progress some nights), my husband and I catch up without talking about work, and I’ll sit on the couch with my rottie Arrow in my lap and enjoy some dark chocolate with a peppermint or chamomile tea. I head off to bed about 9:00/9:30pm and either meditate, read my book or write in a gratitude journal depending on how I’m feeling.
Recipe
Grilled Salmon with Avocado and Wasabi Dressing
Serves 4
Ingredients
- 1 lime, zest
- 1 long red chilli, finely chopped
- 4 x 100-120g fillets of salmon
- 1 large broccoli, cut into florets
- 2 cups mixed mushrooms, cut to similar size
- 1 clove garlic, sliced
- 1/2 tablespoon grated ginger
- 4 spring onions, finely chopped
- 2/3 packet soba noodles (or 100% buckwheat noodles)
- 2 tablespoons sesame seeds
- 4 tablespoons coriander
Dressing
- 1/2 avocado
- Juice of 1 lime
- 1 tablespoon mirin
- 1 teaspoon rice wine vinegar
- 1 teaspoon wasabi powder (or 1/2 - 1 teaspoon fresh wasabi)
- Pinch of salt and pepper
- 1/4 cup water
Directions
1. Combine the dressing ingredients in a food processor and process until combined and smooth (if you need to add a touch more water to make it pouring consistency then do this). Set aside.
2. Heat a small saucepan full of water to the boil and keep ready for the noodles. Meanwhile, coat the salmon with the lime zest, chilli and some coconut oil. Heat a fry pan to medium-high heat and grill the salmon for 5-7 minutes each side or until cooked through.
3. Add the noodles to the saucepan of water and cook according to packet instructions. Either in the same pan as the salmon if you used a large one or in a separate pan or wok, add the broccoli, mushrooms, garlic, ginger and spring onions and stir fry for 4-5 minutes or until tender.
4. Flake the salmon, if you wish, and plate up with the veggies and noodles, and drizzle over the dressing. Top with sesame seeds and coriander to serve.
To learn more about Steph find her on Instagram or visit her Website.
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