WF reader ambassador Bec Tippett reveals what her normal meals look like on a work day, plus everything in between.

“Food excites me in a healthy and moderate way. I always make sure that I’m listening to my body. I’ve always been so interested in food, especially over the last couple of years when I realised I have sensitivities to certain foods. After my battle with glandular fever in my teens, I learnt that I wasn’t eating the right foods, and ever since then I’ve made a conscious effort to make sure my body is getting all the nutrients it needs. I do believe moderation is the key and I treat myself when I’m craving something.

During the work week, I follow a more rigid meal plan compared to weekends. My ‘work’ day on a plate looks something like this:

I go to sleep looking forward to what I’m having for breakfast (so it better be good!). I usually have bircher muesli sprinkled with paleo granola and lactose-free yoghurt. Plus a coffee – non-negotiable!

I always try to have some carbs for energy because I’m on my feet all day. This usually includes rice noodles, rice or quinoa with a source of protein and some greens e.g. salmon or chicken with spinach. I try to prep my meals early to take to work to avoid buying naughty last-minute food. I like to change it up to make sure I’m not always repeating the same meal to make sure I’m fully satisfied.

I have a bit of a sweet tooth so I usually have a raw treat or peanut butter on a biscuit.

I don’t have a go-to! It’s whatever the household feels like but I’ll just alter whatever we are having. I really love seafood so I make sure again I have a good source of protein and vegetables.”

Read Bec’s last blog here.