MY WEEK ON A PLATE

Amanda Byram, 45, TV pre­sen­ter and fit­ness en­thu­si­ast

Women's Health (UK) - - CONTENTS -

TV pre­sen­ter Amanda Byram

MON

11am

Por­ridge with fruit and nuts

12.30pm

Cashews

2.30pm

Scram­bled eggs with av­o­cado

4pm

Ap­ple with peanut but­ter

7pm

Chicken with rice and veg­eta­bles

I fol­low the 16:8 plan be­cause it suits me. I don’t do it ev­ery day, but I try to eat all my meals within an eight-hour win­dow. It makes me more mind­ful of what I’m eat­ing and stops me from eat­ing too late.

TUE

11am

Scram­bled eggs and smashed av­o­cado on rye toast

1pm

Ap­ple and cashew nuts

8pm

4.30pm

Ve­gan pizza and roast chicken

Pro­tein shake and berries

While film­ing in Ar­gentina, I ate meat ev­ery day. I felt over­loaded and de­cided to give it up for a while. Now, I’ve in­cor­po­rated it back into my diet to make sure I get enough vi­ta­min B12.

To­tal Wipe­out

WED

10am

Por­ridge with fruit and nuts

12pm

Pump­kin seeds

1pm

Chicken with quinoa, av­o­cado and toma­toes

7pm

Veg­etable omelette with sweet potato mash and sugar snap peas

A bowl of por­ridge re­ally sets me up for the day. This morn­ing, it fu­elled a 12km walk. I used to be ob­sessed with car­dio and re­ally rigid with my rou­tine, but these days I like to make it fun.

THU

10am

Fruit smoothie with choco­late pro­tein pow­der

1pm

Two boiled eggs with pep­pers and av­o­cado

3.30pm

Co­conut flakes, an ap­ple and a pear

7pm

Thai quinoa with grilled chicken, veg and cashew nuts

To­day, I opted for pro­tein-rich food to power me through my cy­cling and weightlift­ing work­outs. I love how ex­er­cise makes me feel gen­er­ally, but lift­ing weights is some­thing I es­pe­cially en­joy.

FRI

11am

Quinoa por­ridge

12.30pm

Two boiled eggs with cu­cum­ber

2pm

Roast chicken and rice cakes

4pm

Fruit and nuts

7pm

Salmon steak with veg and brown rice

When I mod­elled, I didn’t know what to eat, but I’ve since trained as a PT and stud­ied nu­tri­tion. To­day, I lifted weights and used a Ver­saclimber, so, again, I made sure to fill up on pro­tein to get me through.

SAT

10am 12.30pm

Fruit smoothie

Slice of ve­gan pizza

1pm

Chicken with quinoa, av­o­cado and toma­toes

7pm

Red lentil dhal with quinoa, spinach, roasted garnet yams, co­conut mint chut­ney and spicy tomato jam

To­day’s lunch was a pic­nic on the beach. I started hav­ing pic­nic lunches when I moved to LA. I bring ev­ery­thing in Tup­per­ware con­tain­ers – food prep is key when you’re not at home.

SUN

9am

Por­ridge with fruit and nuts

11.30am

Kom­bucha and a peach

1pm

As­sort­ment of sushi

7.30pm

Sea bass with mush­rooms, green beans and car­rots

I’m a big be­liever in eat­ing for your mind, body and soul. When I was younger, I spent a lot of time count­ing calo­ries. Luck­ily, I’ve learnt from that ex­pe­ri­ence. Now I know it’s vi­tal to en­joy what you eat.

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