Good nutrition is one of the key components for a healthy lifestyle. It is essential for normal bodily functions, maintaining healthy weight, reducing the risk of chronic diseases and assisting with positive mental health.
Nutrition is vital when it comes to losing weight or changing body composition, whether you are simply looking to lose a few kilograms or alter body composition to compete in a bodybuilding show. However it is not a one size fits all, nutrition is very individualized and that is when it can become confusing. I am here to assist and educate you with altering your diet. I am all about balance and strive to devise the most realistic nutritional plans for my clients. For those looking to lose weight see below for some low calorie ideas for breakfast, lunch and dinner.
Good nutrition is crucial in the management of chronic diseases such as IBD, coeliac disease, diabetes etc. I will work with you to devise the most realistic plan to manage symptoms and improve quality of life.
When it comes to sporting performance nutrition is paramount. If your body is not fueled correctly it will not perform to the best of its ability irrespective of how talented you are. I will work with you to devise an individualized nutrition plan that can be easily implemented and will fit into your training schedule and everyday life.
Sample lo-cal Meals
BREAKFAST: Overnight berry oats (150kcal)
40g porridge oats
50g low fat/low sugar natural yoghurt
1 tbsp mixed berries
Place the oats in the bottom of a glass. Mix the berries and natural yoghurt together and spoon on top of the oats. Cover and leave overnight.
LUNCH: Coronation chicken sandwich (300kcal)
1-2 tbs natural yoghurt
1 spring onion
1/2 bell pepper
1/4 tsp curry powder
2 slices low calorie wholegrain bread
Handful of rocket
Twist black pepper
Mix the chicken, yoghurt, curry powder and black pepper in a bowl, place on bread with chopped bell pepper, spring onion and rocket.
DINNER: Crispy cod fingers and sweet potato wedges (400kcal)
150 g cod
1/2 slice stale low calorie wholegrain bread
Sprinkle salt and pepper
1 large sweet potato
Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the spices of your choice such as cumin, paprika, curry powder. Once lightly spiced place the wedges onto a baking sheet and roast for 40-50 mins, turning halfway through. The wedges should be crisp and golden brown. In the meantime, make your cod fingers. Slice the cod fillet into two or three fingers. In a bowl, beat the egg for 10 seconds. Place the breadcrumbs into a separate bowl with a sprinkle of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on a lightly oiled (1/2 tsp olive oil) baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges.