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Inspiration Insider | Megan Yonson

The universe can be a very funny place and if you had told me that the people who I find inspiring, genuine and all-around fabulous on social media platforms would become my friends…. well I think you know how this goes.

The fact however, is that this exact phenomenon has occurred! Doing what I love, following my heart and connecting with others on the same path is absolutely fantastic and something that I feel immensely grateful for on this journey. Better still when I can share these wonderful souls with you! So this volume of Inspiration Insider will feature one such person; a warm, funny and intelligent young woman who shines so brightly and has been an immensely fabulous inclusion in my life – Megan Yonson.

Meg is the kind of girl who has an insatiable appetite for life, for living the heck out of it and sharing her knowledge and passion for food along the way. She is a proud country girl, hailing from Albury and now calling Sydney home, where as a qualified Nutritionist she spends her days between the I Quit Sugar office, creating delicious food for herself and those around her, consulting with other wellness companies and running her own wonderful blog – Meg and Veg – busy girl…..

Lucky for us, Meg took some time to share with us an insight into her life. Let’s dive in and find out about what this spunky Nutritionist eats, how she moves her body, the songs on her iPod and a seriously awesome chicken stock recipe that anyone can master!

What does your day on a plate look like?

I always have a litre of water before I leave the house in the morning. If I don’t, I will struggle to get enough during the day and just don’t feel as fresh. Breakfast is always a big event for me because I’m always hungry when I wake up. In winter a standard breakfast will be eggs with veggies, sauerkraut and a piece of nut and seed bread.

brek
Lunch is always heavily vegetable-based usually with some slow-cooked meat covered in lots of herbs and spices. I always do at least one slow-cooked meat a week because it makes meals so easy to prepare. (A girl after my own preparation-heart!)

pork

I usually stick to 3 meals a day and don’t feel I need to snack. But at times I may have a tablespoon of nut butter, some homemade raw chocolate cups or a mix of nuts, seeds and coconut flakes. Dinner is usually a cooked vegetarian meal for me as I find it easier to digest. I will roast whatever veggies I have with some onion and garlic and throw in some home-made pesto. I also make a batch of chicken stock once every few weeks, to enjoy lots of warming soups.

dinn

Juices or smoothies: which do you prefer?
Smoothies. Although I generally avoid both in the cooler months as I really believe we should be eating with the seasons and follow a more Ayurvedic approach to health. My smoothies are meals in a glass and are always balanced with lots of veg, good fats and protein – just like every meal should be. They will contain things like avocado, soaked nuts and seeds, coconut milk and green veggies.

If you could only share one point about nutrition with people, what would it be?

Cut the crap. It’s really not complicated to eat well. We know chemicals, preservatives, processed foods and sugar aren’t good for us, so we shouldn’t eat them! It’s not about labeling yourself as Paleo, Vegan, Dairy-free, Gluten-free, just eat real stuff.

What’s your favourite way to move your body?
I really don’t like smashing myself at the gym and I find it hard to maintain motivation in a sweaty, smelly room. But I do need to move my body each day and most importantly I need to get a breath of fresh air in the morning. I combine these two by exercising in a park, hiking, walking along the beach, swimming, stretching or watching the sunrise (I feel this is just as important as exercise).

rocks

Top 5 songs on your iPod right now?
This is incredibly weird I realise, but I don’t really listen to music. Especially if I’m walking or exercising, I prefer to be in the moment without the distraction. Although I do listen to Lorde in the shower and love rocking out to some Beyonce when I’m making dinner.

Do you indulge from time-to-time and how does this affect your balance?

Of course! I never feel guilty for eating any ‘bad’ food because I usually do so when I’m with friends or family, enjoying the moment. Life isn’t about rigid diets, it’s about having fun and eating some cake once in a while. Because day-to-day my diet is rockin’, it’s such a non-event if I eat something with a bit too much sugar.

Favourite quote to live by?

It’s hard to let go of things, not get annoyed or frustrated and to let things just happen, so I have this quote above my desk:

Whatever comes, let it come

Whatever stays, let it stay

Whatever goes, let it go

What advice would you give to anyone wanting to start a healthier lifestyle?

Don’t feel burdened by the idea of ‘getting healthy’. Don’t feel bad if you don’t stick to your goals 100%. Failing is human and it WILL happen. Let it go, and enjoy that chocolate brownie. (Told you she rocked!)

Do you have a favourite recipe that you would like to share with us?

I love sweet treats as much as the next person, but I’d love to share my recipe for chicken stock because I think it’s such a nutritious addition to any persons diet.

stock

Chicken Stock

YOU NEED

  • 1 chicken carcass (buy organic, you don’t want nasty chemicals leached into your stock)
  • 1 carrot, chopped
  • 2 stems of celery, chopped
  • 1 onion sliced
  • 2 tablespoons of apple cider vinegar (ACV)
  • Sprinkle or peppercorns and sea salt
  • Any random veggie cut-offs

WHAT YOU DO

  1. Roast chicken carcass in the oven for 20 minutes or until browned
  2. In a large pot or slow-cooker add in the chicken carcass, the rest of the ingredients and enough water to fill the pot
  3. If using a pot, bring to the boil and then simmer for 4-6 hours (the longer the better)
  4. If using the slow cooker, cook on low for 8 hours or overnight
  5. Once cooked, strain the stock through a sieve and discard carcass and limp veggies
  6. Allow liquid to cool and store in the fridge for up to 5 days, or freeze for later use

I can’t wait to try this recipe myself, I have been needing something exactly like it!

Follow Meg

Website | Instagram | Facebook

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Thanks for joining us lovely Meg!

Nadia xxx

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