My days are long, now that I am a mother to three incredible kids, while also being very involved with one of my greatest loves – my natural cosmetics brand. This has meant my daily habits have changed to fit everything in, but I still look after myself and aim to always nourish my body from the inside out. 

The day starts at 6:30am! I get the kids ready, prepare their breakfast, make their lunch boxes with fruits, veggies and water then drop them to school. With these busy days, sometimes I need a coffee, which I drink from my own reusable cup.

Breakfast: I have my ‘breakfast box’ at the office. Usually toast and avocado with a Mexican twist (a kind of guacamole, salt & pepper, fresh tomato on the top). Sometimes I add a piece of haloumi cheese to add protein and flavor.

Snack: To keep my creativity flowing, I have a mid-morning snack. A handful of nuts are great, brazil or walnuts give me an added brain-boost. Or I might have a piece of fruit; a juicy mango in summer is my favourite or apple slices with peanut butter. 

I drink a lot of water and herbal tea throughout the day to keep my skin hydrated and my energy balanced. I love having some water with a dash of lemon or Edible Beauty Energize me tea is another favourite.

Lunch: For lunch I like to integrate my Mexican heritage. I’ll either have home-made nachos with black beans and guacamole, or a big salad loaded with beans, veggies and a healthy oil dressing. At this time I always make sure to step away from the desk, stand in the sunshine and enjoy the outdoors.

This is a classic recipe…  

CORN CHIPS NACHOS WITH BLACK BEANS AND GUACAMOLE

Ingredients:

• 250g corn chips
• 250g black beans
• 1 onion
• 1 garlic clove
• olive oil
• salt and pepper
• vegetable broth
• cumin
• hot water

Method:

Nachos –

• Combine corn flour, salt and a bit of hot water.
• Knead the dough for 20 min.
• Flatten the dough with a rolling pin until gets very thin (3-4mm).
• Cut the nachos into triangles (you can make different shapes)
• Put them on the oven for 20min At 180 degrees Celsius with a splash of olive oil and salt.  

Black beans sauce –

• Heat oil on medium heat in a saucepan.
• Add onion, garlic and cumin and sauté until fragrant and soft.
• Add black beans, hot sauce, vegetable broth, and salt and bring to a rapid simmer.
• Reduce the heat so the pot comes to a simmer, cover and let it cook for 15 minutes or until the sauce thickens and stir until gets smooth, you can add on the top guacamole, onion and fresh herbs.

I don’t generally have time for an afternoon snack, but I make up for it with dinner.  

Dinner: After a long day I love to unwind by cooking for my family. This is one of my favourite dishes: 

WILD RICE AND QUINOA WITH SAUTÉED ZUCCHINI AND MUSHROOMS, PEPITAS AND BABY RADISH

Ingredients:

• 250g wild rice
• 250g Quinoa
• 3 medium size zucchini
• 500g mushrooms
• Dukha zatar
• Pepitas
• Salt and pepper

Method:

• Boil the quinoa and rice in water until cooked. Leave to one side.
• Stir-fry the sliced zucchini and mushrooms in coconut oil and add dukha zatar, salt and pepper when the zucchinis are brown and softer.
• Serve the vegetables over the quinoa rice.
• Add baby radish and pepitas for a nutritious garnish.

To learn more about Ere Perez, click here.

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