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Eloise Wellings is a two-time Olympic runner, three-time Commonwealth Games athlete and co-founder of the Love Mercy Foundation. Eloise is also a full-time mum to six-year-old India with exciting news of one on the way, due in just a few short weeks!
Her day on a plate whilst being 8 months pregnant looks very similar to when she is training and running 140km a week—in that she still tries to eat really fresh, unprocessed foods, with just more volume and more regular meals to account for growing another human!
Without the pressure of having to stay at a certain weight for racing, Eloise does every now and then indulge in things like chocolate and pizza, but for the most part, Eloise thinks about what is going to give her the best nutrients for the season of life that she is in now.
That being said, here is my Eloise's typical day on a plate:
Breakfast
Consists of porridge with honey and a banana, or if I’m about to go for a run I have two boiled eggs on sourdough with a cup of tea.
Exercise
Involves a morning run or cross training session lasting between 30 and 50 mins depending on how I’m feeling.
Morning Tea
Is a handful of raw almonds and another piece of fruit and plain Greek yoghurt.
Lunch
Consists of a sandwich with chicken and salad, or a salad with rice, chicken and veggies.
Afternoon Tea
A piece of toast with peanut butter or avocado or another banana cut up and dipped in cashew nut butter.
Exercise
Involves either a walk or a second cross training session of 30 mins on the elliptical.
Dinner
Consists of a lean meat option (steak or fish) with veggies and rice or potatoes. Or lately, in this last trimester, I’ve really been craving pasta and my husband makes a really good pesto pappardelle.
Dessert
If I can fit it in, is another plain Greek yogurt or some dark chocolate with a peppermint tea. Lately I’ll wake up in the middle of the night and not be able to go back to sleep unless I have something to eat (common in the third trimester of pregnancy) so I’ll have a banana which usually does the trick.
For relaxation at the end of the day, my husband and I will binge on an easy watching Netflix series. Right now we’re watching ‘The Letdown’ and ‘Money Heist.’ I also enjoy winding down with a good book. Currently I’m reading ‘The Moment of Lift’ by Melinda Gates, which is an inspiring book about her journey of empowering women out of poverty in developing countries through her foundation.
When it comes to supplementing my diet, I currently stick to whole, fresh foods that ensure I’m getting enough nutrients for me and my growing bub. In the third trimester, I try to focus on foods that are high in iron and calcium. This includes iron rich, dark green veggies like spinach and broccoli and Greek yogourt for that extra kick of calcium I need.
When I’m not pregnant and I’m in full training, I will supplement my diet with additional nutrients on a daily basis. This might include energy boosting options like Ubiquinol to help derive more energy from their food intake. Ubiquinol is the active form of CoEnzymeQ10 which is vital for healthy cells and responsible for energy production in our body. Magnesium is also a great option for inflammation and achy muscles when you start getting back into exercise. Here is one of my top super-healthy energy boosting recipes, rich in ingredients with Ubiquinol, which includes chicken, spinach and peanuts to keep you fueled and energized:
Poached Chicken on Soba Noodles and Spinach with Peanuts
Ingredients
- 180g soba noodles
- 2 tablespoons reduced-salt soy sauce
- 1 cup (250ml) salt reduced chicken style liquid stock
- 1 tablespoon mirin (see note)
- 2 tablespoons unsweetened apple juice
- 1/2 teaspoon sesame oil
- 4 chicken breast fillets, trimmed
- 1 bunch English spinach
- 200g snow peas, trimmed
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons peanuts, toasted
Method
Step 1- Cook the soba noodles in boiling water until tender, drain.
Step 2- Place soy sauce, chicken stock, mirin, apple juice and sesame oil in a large deep-frying pan and bring to the boil. Reduce heat to a simmer, add chicken, cover and cook for 10 minutes or until chicken is tender. Remove and stand for 5 minutes before slicing.
Step 3- Add spinach and snow peas to the pan and cook until bright green. Remove
Step 4 – Divide mounds of soba noodles between serving plates, top with snow peas, sliced chicken and spinach, and drizzle with cooking liquid. Sprinkle with sesame seeds & roasted peanuts to serve.
