My formula for assembling a healthy meal
Today I’m talking about how we can really have an bio-individualistic approach to your diet, which takes into account your genes, your personal response to certain foods, your ethics and your values. I often like to ask my clients what their ancestors ate, or what their great-grandmother would consume.
Question: does your ancestral diet match the cultural diet that you have now?
Now there isn’t one perfect diet for everyone, even though there are some great diet protocols out there. Instead of placing you in a diet box or labelling how you eat, I have developed a process to transition you away from SAD (Standard Australian/American Diet), to a more balanced way of eating.
Actually, my two main rules when it comes to diet are Balance, and JERF (Just Eat Real Food). But I found that people really needed some guidelines that also were doable, flexible for those with food sensitivities, suited to different nationalities and values, and most importantly, it needed to be delicious, filling and make you feel amazing.
I call it The Ideal Plate. It’ll be covered in depth in my Six Days of Digestion mini ecourse, but let’s touch on the main principles today.
- Half of your plate needs to contain green (or mostly green), non-starchy vegetables
- A quarter of your plate contains the colourful and starchy vegetables, or plant-based foods such as legumes
- The final quarter is divided into protein sources such as meat, poultry, fish, tempeh, etc, which ideally needs to be around the size of your palm, and fats such as olive oil, avocado, ghee, butter, and the like
- Meal optimisation through herbs, spices, nuts, seeds and condiments to really boost flavour and nutrition.
Sounds simple, right? It is. Simple but highly effective, and exactly what goes in those ratios can be tailored to you as an individual.
Know someone who needs this? Please forward on this blog and help them to discover these guidelines that could make all the difference for them.