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The Lifebox Food Journal: Episode Two with The Flexi Foodie…..
18 April 2016
So here it is! The second instalment of our epic new blog series.
Welcome to The Lifebox Food Journal, where each month we grill some of our favourite stars of the health & wellness industry to give you a unique insight into what their typical daily food diary might look like. They must also take on the gauntlet that is…. our QUICK FIRE round!
The Lifebox Food Journal
Episode Two featuring: The Sensational Flexi Foodie
Julie Montagu has been named one of the world’s top yoga instructors, an inspirational speaker, certified health coach, star of TV show Ladies of London and the brains behind her online courses at The Flexi Foodie Academy. She’s the best-selling author of 2 books – Superfoods and Eat Real Food with her third cookbook Superfoods Superfast being published 14th July 2016. Married with four children, she is surely one of only very few people who’s natural body clock, unstoppable energy and zest for life habitually propel her out of bed after just six hours of sleep.
Food Diary: A Typical Day
Life’s become a bit easier this year as my youngest was old enough to take the school bus. So, not having to do the school run for the first time in nearly 14 years was sort of shocking!!! (but I’m not complaining!) So, once I get all 4 kids out of the house around 7:45am – my day begins! Emails, cycling to teach yoga, followed by meetings usually, a quick and healthy lunch at one of my favourite spots in London, somedays I’ll be blogging and recipe creating in the afternoons, other days it’s editing my next cookbook and then it’s always back home by 5pm when all 4 return from school. Supper is made, homework is done and on 2 nights of the week, I head out to teach an evening yoga class. So my days are jam packed but I love being busy doing what I love. I try to have breakfast, lunch and dinner every single day with the odd snack here and there. I cycle about 12-15 miles a day and sometimes teach yoga up to 5 hours a day and so I need fuel! And ‘good for you’ food is my fuel! Plus, creating space for 3 meals a day also allows you to create space for you. When you sit down for a meal, you automatically start to rest and digest your body. Just what I need most days – 3 x a day! So, a typical day would be avocado on toast in the morning with a big mug of green tea, for lunch if it’s cold outside and I’m cycling around like I am most days, then it’s a huge bowl of hearty all veggie and whole grain soup and then dinner I’m obsessed with veggie burgers and sweet potato fries at the moment.
The Lifebox Quick Fire Round Q & A:
Your Go to healthy snack
Cacao Nut Mylk – obsessed and this somewhat of a smoothie drink really fills me up!
Your Go to quick workout / exercise
Clearly cycling – when I need to go somewhere, I get on my bike.
Your Go to way to unwind and find a moment of calm
Forward fold wherever I am, eyes closed, inhale for 4 counts, exhale for 6 counts for a total of 2 minutes.
Your Go to way to feel magnificent
Blast Journey’s ‘Don’t Stop Believin’ and sing at the top of my lungs
Your Go to wellness blog / book
‘How to be Alive: A Guide to the Kind of Happiness that Helps the World’ by Colin Beavan
Your personal Mantra
I even wear this on my wrist….’She needed a hero, so that’s what she became’.
Your favourite healthy life hack
Legs up the wall just before bed for 10 minutes while I read my favourite book
New trend on the rise to look out for in 2016?
Sleep, Seaweed, Meditation, Matcha
Your favourite indulgent treat (when you just need that piece of green & blacks or slice of pizza!)
French fries with champagne
A simple favourite fail safe healthy recipe:
Mung Bean Dhal
To make enough of my dahl to feed four to six people, find the following ingredients:
200g of mung beans
Coconut oil for frying
2 small onions, finely chopped
1 tsp. cumin seeds
1 tsp. black mustard seeds
1 tsp. ground turmeric
1/2 tsp. chilli powder
2 cloves garlic, finely chopped
1 inch piece of ginger, peeled and grated
2 Tbsp. tomato puree
1 tin x 400g chopped tomatoes
1 litre veggie stock
Coriander, to garnish
Sea salt and pepper, to taste
In a large pan, over a medium to high heat, melt a tablespoon of coconut oil. Once this has melted, add the onions, garlic, ginger and all of the spices and saute for approximately five minutes until the onion is soft. Next, add the tomato puree, tinned tomatoes, mung beans and veggie stock.
Bring to a boil and then reduce the heat to simmer for 45 minutes. After this amount of time the mung beans should be soft. With a potato masher, begin to mash the mung beans so that roughly half have been mashed. You can then serve into dishes, season with salt and pepper and garnish with chopped coriander.
And with that Julie was off back on her bike to be magnificent on the other side of town. Thanks so much Julie…..catch more of the flexi foodie over on her website now (click her pic below) for tons of inspiration that will have you leading the ultimate healthy lifestyle.
Julie’s fabulous recipe books including our favourite “Superfoods” are available to buy over on Amazon here
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