Mel is a carb loving foodie who turned to a plant based lifestyle when she developed thyroid issues after the birth of her daughter in 2012.
Healthy living has become her passion and she has since completed a Holistic Health Course with The Institute of Intergrative Nutrition and is a qualified Health Coach.
Mel joined Instagram in July 2013 to connect with other health conscious people and now shares her recipes with over 100,000 followers.
You can see more of Mel’s vegan foodie creations on her Instagram, @healthywayshappydays
Breakfast:
As soon as I wake I like to get hydrated with 500ml of water + a mug or 2 of green tea.
Around 9am I’ll make a giant smoothie with 4-5 bananas which keeps me going until lunchtime.
To make this I blend 350ml Coconut Water, 350ml of Water, 2 Medjool Dates + 4-5 frozen Bananas in a high powered blender. I love this by itself but also like to change it up by adding things like Chia, Hemp Seeds, Almond Butter, Acai, Mango, Pineapple, Organic Berries or Spinach.
Mid-Morning:
I’m not usually hungry so just a cup of Peppermint Tea or a Coconut Water.
Lunch:
Lunchtime is when I like to get my fresh, raw veggies in so it is usually a really big colorful salad paired with some healthy carbs like Brown Rice, Quinoa, Beans or Baked Potato and topped with Hummus, Guacamole or Tahini for some healthy fats.
If I’m on the run I’ll go for Brown Rice Sushi or a Salad and Avocado Dark Rye Sandwich.
Mid-Afternoon:
Being pregnant my iron requirements are double right now so I’ve been having a freshly squeezed Fruit + Veg Juice and I mix in a SpaTone Iron Sachet. My favourite is Apple, Beet, Carrot, Celery + Lemon. I’ll also snack on something like fresh fruit, Prunes, Coconut Date Rolls or Brown Rice Crackers with Avo or Hommus. More Herbal Tea!
Dinner:
When the weather is warmer it is usually very similar to lunch but through Winter I have a lot more cooked meals. Veggie + Brown Rice Soups, Miso Soup with Noodles, Veggie Coconut Curries, Tomato based Pastas or something as simple as steamed Veggies with Mashed Potato. About once a week we’ll have a treat like Vegan Pizza, Veggie Dumplings or a Veggie Burger. Life’s too short not to treat yourself!
Dessert:
Without fail every night I’ll have a piece or 2 of Dark Chocolate! I love the Raw Fig + Wild Orange from Pana Chocolate and Loving Earth Raw Caramel Chocolate but anything good quality + dairy free does the trick. I’ll have a few more cups of herbal tea too!
Exercise + Relaxation:
To be honest at 34 weeks pregnant I am not doing a lot of exercise, mainly just walking and running after my 2 year old! I’m really looking forward to getting back into a little bit of jogging and my regular yoga classes (2-3 times a week). I think it’s really important to make time for yourself especially when you become a Mum. Most weeks I’ll indulge in a 1/2 hour massage and I love having Epsom Salt Baths with Essential Oils. Just having some quiet time in the fresh air and a cup of tea works wonders too!
Here’s the recipe for my
Veggie Coconut Curry:
Ingredients:
- 6 Baby Potatoes
- 2 Carrots
- 1 Zucchini
- 1 bunch of Broccolini
- 2 bunches of Bok Choy
- 1/2 a Red Onion
- 1 sml Red Capsicum
- 5 Mushrooms
- 1 teaspoon of Coconut Oil
- 270ml of preservative free Coconut Cream (I use the Ayam Brand)
- 1 heaped teaspoon of Keen’s Curry Powder Sea Salt to taste
Method:
- Chop all veg into bite sized pieces.
- boil Potato + Carrot until soft
- add Coconut Oil to a pan and stir fry all other veg for 2 mins
- add Coconut Cream, Curry Powder, Sea Salt + the boiled Potato and Carrot and stir well
I like to serve this on top of Brown Rice or mixed with Arborio Rice to make a curry type Risotto.. Yum! This will make enough for 2-3 generous servings depending how much rice you serve it with.
Hope you enjoy!