When it comes to food, I’ve always been one to practice what I preach. From a very young age, I’ve always enjoyed all aspects of food; from shopping at the market to concocting creative colourful meals!

Personally, I follow a ‘flexitarian’ diet that includes everything in moderation. No food is completely off limits, but rather the focus is on eating and enjoying real food from the earth. When it comes to nutrition, I encourage a nutrient-dense, plant-based foods approach that emphasizes a rainbow of vegetables and fruit while limiting processed “food-like products”. Focusing on foods that are 100% nourishing, yet still simple and delicious are the key to optimizing your energy!

I emphasize seasonal, locally grown foods where possible, and tend to be less focused on purchasing everything organic. The cost:benefit ratio of purchasing organic foods is still up for debate, but there is no denying that eating your colours – whether organic or not will the yield the greatest health benefits.

In terms of macronutrients (protein, carbs and fat) the ideal ratio I tend to recommend is 50% carbohydrates, 30% fat and 20% protein. This will of course vary slightly based on the individuality of my clients and their overall goals.

Variety, balance and moderation are the foundation of good nutrition. One method I use daily is called the “plate method”. If you look at your lunch or dinner plate, 50% should come from vegetables that grow above the ground, 25% starchy vegetables or whole grains and 25% protein (meat, fish or plant-based).

I am a firm believer that you are what you eat and if you fuel yourself with quality foods, it will have a positive impact on many aspects of your lifestyle. Food is not only the fuel that feeds our daily lives, but is also the common thread that brings people together; whether it be socially, family or business related.