Day on A Plate with Georgie Stevenson
In 2012, after gaining 10kgs at university from a smorgasbord of ‘quick’ meals, unhealthy snacks, binge drinking, daily oversleeping, and minimal exercise (resulting in low energy, unhappiness and body self-consciousness) – Georgie Stevenson decided to “get healthy”. The next three years was spent overtraining and undereating in an attempt to achieve her dream body, but after that brought with it its own myriad of issues – Georgie learnt what actually works best for her body: intuitive eating.
With her physical health and relationship with food the best it has ever been, intuitive eating has seen Georgie now listening to her body and then using intuition to fuel it in the way it needs. Documenting her health journey and the lessons she’s learnt along the way, Georgie’s wellness path has led to her becoming a successful health coach – with her Instagram account, YouTube, Blog and even book delivering her hottest tips, best recommendations, and first-hand knowledge when it comes to health and wellness.
A bit of a guru when it comes to all things nutrition, we decided to track Georgie down to find out a bit more about what she uses to fuel her own body. Here, she talks her typical Day on A Plate (plus lets us in on a recipe from her ‘Find Your Healthy‘ ebook).
Wake up and have my pre-workout.
Head to my Fitstop gym session.
Smoothie protein bowl including lots of ice, banana, protein, maca powder, spinach & coconut milk – topped with fruit, granola and chia seeds.
Usually a protein source (chicken or beef), roasted veggies, and rice! Topped with my favourite flavour sauces like teriyaki coconut aminos.
Usually a sweet treat I have prepped for that week like healthy cookies or cake!
Dinner is much like lunch but depends on what my husband is feeling as well. Sometimes steak with sweet potato bake or we will do a taco night.
Normally ice cream or another healthy sweet treat from my ebook ‘Find Your Healthy‘ such as the Weis Bar Cheesecake [*recipe below].
Weis Bar Cheesecake
1 cup pecans
½ cup macadamia nuts
9 medjool dates, pitted
2 tbsp coconut oil, melted
2 cups cashews, soaked overnight
1 fresh ripe mango
¼ cup coconut oil, melted
½ lemon, juiced
¼ cup rice malt syrup
1 tbsp vanilla extract
- Place all base ingredients into a food processor and process until a fine consistency is formed. Press into base of a cake tin and set in freezer for 15 minutes or until firm.
- Clean food processor then blend all filling ingredients until a creamy, thick texture is formed. Once the base is firm, pour in filling mixture. Set in freezer for approximately 2 hours or until firm.
- Spoon flesh of passionfruit on top of cheesecake.
- Store in freezer and remove 10-15 minutes before serving.
All images: Georgie Stevenson