MY WEEK ON A PLATE
Tala Lee-turton, 21, is a professional ballerina, choreographer and one of only three British women to graduate from Russia’s Bolshoi Ballet Academy
Ballerina Tala Lee-turton
MON
9am
Tvorog, vegan protein bites, kefir
12pm
Raw chocolate bar
4pm
Savoury aubergine cheesecake
10pm
Roasted sweet potato, parsnip and tofu salad with a tahini dressing I moved to Moscow from Barnsley at 16 to train with the Bolshoi. I now live in Astrakhan, Russia, where I work with a ballet company. I discovered tvorog (it’s a bit like cottage cheese) when I moved here and love eating it at breakfast. It’s a great source of protein. TUE
9am
Scrambled eggs with crackers and spinach
12pm
Raw chocolate bar
4pm
Grain-free porridge with pear and cashew butter
10pm
Savoury aubergine cheesecake I’ve been vegetarian my whole life. I decided to keep it up for ethical reasons, but also because I think it keeps me healthy. I love finding new and exciting dishes to cook. This savoury aubergine cheesecake is one of my favourites. WED
9am
Grain-free malt loaf with tvorog and kefir
12pm
Raw chocolate bar
4pm
Roasted veg with tofu
10pm
Two fried eggs with baked avocado and minty peas My training sessions run from 11am to 9pm, so I fit my meals around them. We have a late-afternoon break, so I’ll go home to my flat, which I share with two other dancers, to make a meal for lunch. Then I’ll make a hearty dinner around 10pm. THU
9am
Grain-free porridge with tvorog, kefir and berries
12pm
Raw chocolate bar
4pm
Grain-free malt loaf with fried eggs
10pm
Chestnut and cashew galette with squash, soya mince and tahini My training regime puts a lot of pressure on my joints and my muscles. When I was at the Bolshoi, I was taught some extreme stretches to aid mobility. Eating enough protein at every meal is really important for keeping me injury-free. FRI
9am
Scrambled eggs with leftover baked avocado and peas
12pm
Raw chocolate bar
4pm
Leftover galette
10pm
Soya mince with onions and pea purée I find that refined sugars give me an energy slump, so I tend to have raw chocolate instead. I stock up when I’m home in the UK visiting family. Whenever I’m back, I focus on relaxing and enjoying my mum’s home cooking. SAT
9am
Grain-free porridge with cashew butter and berries
12pm
Raw chocolate bar
4pm
Grain-free malt loaf with tvorog and kefir
10pm
Tom yum soup with noodles and tofu Today is a show day, so training finishes at 6pm ready for the evening performance. My training might be full-on, but I love what I do. When I’m not performing in Russia at our theatre, I’m often touring countries such as China and the UK. SUN
11am
Grain-free pancakes served with raw chocolate, maple syrup, cashew butter and bananas
8pm
Bubble and squeak made with vegetables and leftover pea purée With one day off a week, I prioritise recovery. I’ll sleep for a chunk of the day, which is why I might miss lunch. But I make time to cook to help me unwind and prepare myself mentally for the week ahead. It’s the way I relax and express my creativity.