A Sydney nutritionist has revealed her simple tricks to eating healthy while juggling her busy schedule.
Sheridan Hockley has a lot on her plate. The 30-year-old has her coaching business called Strive, where she helps others meet their health-related goals. And she also works as a radiographer, which includes the much-dreaded nightshifts.
With so much happening, Hockley sometimes struggles to ensure she is fueling her body with the right food.
When she was younger, she says she would often fall into the binge/restrict cycle.
“I seemed to be starting a new diet every Monday.”
But after years of enduring years of “crazy shifts”, she says she has finally cracked it.
“The trick is keep meals simple, they don’t have to be dramatic or difficult or have 17 weird ingredients,” she told 7NEWS.com.au.
“Every day is different for me and I love to create variety in my diet.”
Sheridan Hockley’s typical weekday:
“I start my day by drinking as much water as I can when I wake up to get hydrated.
“Then I always start with a coffee.”
He first meal is usually Weetbix with brown sugar and frozen blueberries, or eggs and avocado on toast.
“At the moment it’s a hot cross bun,” she said.
“I keep it pretty simple: Chicken or tuna salad wrap, tuna on toast with avocado, tomato and mayonnaise.”
“If I’m in the hospital, it’s leftovers from dinner the night before.”
Hockley said her general rule for is to always include some type of protein, a side of carbs and a big serve of plants.
-salmon, chicken, fish, vege protein
-Potato, rice, pasta, burgers
-Greek salad, roast veg, stir fry veg, garden salad.
“I also have a wine or gin a few nights a week with dinner, and my rule is to eat something I love every single day, whether that is chocolate, a paddle pop, wine or a brownie.”