A Nutritionist's Guide of How to Build your Plate

Our in house nutritionist, Daisy Manson, shares an easy to follow guide on how to build a balanced plate when creating a meal for lunch or dinner. 

Half plate of veggies: leafy greens such as kale and spinach, cauliflower, broccoli, zucchini, capsicum, the veggies can be raw, steamed, roasted, stir fried etc. (not including starchy veg: potatoes, pumpkin, sweet potato, carrots)

Quarter plate of protein: chickpeas, beans, lentils, e.g falafels, hummus, or dal, edamame beans, organic tofu or tempeh, grassfed free range meat, sustainable seafood, free range eggs, cottage cheese, goats cheese

Quarter plate complex carbohydrates: brown rice, brown pasta, wholegrain bread, quinoa, potatoes, sweet potatoes, pumpkin, freekeh, barley, buckwheat or millet

Fats: small amounts, quarter or third of avocado, olives, drizzle of extra virgin olive oil, homemade pesto, sprinkle of nuts/seeds, a little cheese or butter

Fermented foods: sauerkraut, natural live yoghurt, miso dressing or kimchi, or pour yourself a glass of kombucha

We hope this Nutritionist's Guide of How to Build your Plate help you create a beautifully balanced plate of food for lunch or dinner. If you find yourself without the time to cook for yourself, order a meal from us!