Ever wondered how we build the perfect plate here at IQS?
Well, you might be surprised to find out that we don’t start with protein – we start with veg instead!
Our food and recipes manager, Georgia, gives us the scoop on how to build a well-balanced meal.
“The perfect plate is a combo of veggies, sustainable protein, healthy fats and if you fancy, some quality carbs,” explains Georgia.
Begin with a veg.
At IQS, we start by picking our fave veg because it’s the easiest way to make sure you get in your 7-9 serves each day. A colourful plate always includes at least three different veggies, but we love to go green first.
“I always start with dark leafy greens, because they’re the most nutrient-dense and loaded with fibre. Also, green veggies go with everything so it’s easy to pair them with the rest of your dish,” says Georgia.
Just as a fun side note, you might discover the more fibre you eat, the more water you need to drink to flush out your gut. So, get drinking!
Pick your protein.
Next, add your choice of protein. Don’t skip this one either – protein’s the building block of the body and aids any tissue repairs.
Georgia loves to have pork meatballs for dinner so she doesn’t munch on chocolate before bed. “Pork is a great way to recalibrate your pallet. If I don’t have pork, I’ll opt for fish because it’s my fave.” Yum!
If you’re a vegetarian, high protein sources you can add to your veggies include tempeh, legumes, eggs or dairy – we love haloumi.
Finally, add some fats.
Top off your meal with some healthy fats as these are a great way to keep your tummy full and help kick any cravings.
Our Greek goddess Georgia always reaches for the olive oil! “In Greece, it’s pretty much a condiment! I like to add a good glug to my veg, or I’ll add avo to any meal because it’s freaking delish.”
Then (if you fancy), add a portion good quality carbs.
Our go-tos are quinoa, basmati rice, sweet potato or a slice of sourdough bread.
“If I’m still hungry, or if I’ve just trained, I’ll add carbs like basmati rice or sweet potato to my meals. I love to chop sweet potato into chips and toss in olive oil, salt and pepper and cinnamon before popping them in the oven to roast. The leftovers taste great in an omelette for brekkie too.”
Take the guesswork out of putting together the perfect plate and let our recipes team do it for you on the 8-Week Program!
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