Another chapter of our new segment to help you get new ideas on what to eat on a plant-based healthy diet. Enjoy this blog post about Rob!
Name: Rob West
Occupation: PE Teacher, Co-owner of La Holista Co., Ltd., Triathlete
Rob says: ‘I eat a plant-based diet, trying to get as much fresh fruit and vegetables as possible.
Breakfast is either watermelon, oatmeal with cacao, raisins and pumpkin seeds or a smoothie. Lunch or dinner is either lots of baked or mashed potatoes, homemade curries, brown rice, wholesome noodles or whole-wheat pasta to go with plenty of vegetables and beans. I particularly like to cook beans in tomato sauce and use it with different starch bases. I like having the Classic Hummus and Cashews Cheese available for those days that I am tired and short on time and I don’t feel like cooking.
I sprinkle good quality salt (pink Himalayan) and Nutritional Yeast on almost everything savoury.
I’m also very lucky to have Chiara cooking me a tons of tasty food but now that I only work part-time I am learning to cook more for myself and I quickly understood to always prepare a few portions of the same food so I don’t have to be in the kitchen all the time, I can just rewarm what is ready.
I’m not strict with eating times of quantities. I usually eat when I am hungry and until I feel full, this keeps things flexible and easy; however, I am conscious to eat more on training days, in which I burn up to 1000 calories. I snack quite often too, with Protein Sports Balls and Oat Cookies.
I make an effort to carry water with me everywhere I go and consume more than 8 litres a day, I drink Kombucha almost every morning.’
|Early breakfast (7:00 – 8:00): 1 watermelon & 1.5l water before dog walk|
|Breakfast (10:30): Chocolate Banana Smoothie (4 bananas, 10g hemp seeds, 1/4 tin coconut milk, 1 tablespoon cacao powder, 2 cups water) & 1.5l water)|
|Intra & Post workout (11:45 – 14:45 incline walk and run) snack: 4 x La Holista Protein Sports Balls & 3l water|
|Late lunch (15.00): Cashews Smoothie (4 bananas, 10g hemp seeds, 50g cashews, 1 cup soy milk) & 1.5l water|
|Appetiser (17.00): Large salad with 1 pack Organik lettuce, 1 Organik cucumber, puffed brown rice and 1 teaspoon coconut oil|
|Dinner (17.45): Homemade Lemongrass Coconut Curry pumpkin, cauliflower, zucchini and red lentils (recipe here) with 3 brown rice cakes & 1l water