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
- 250g corn chips
- 250g black beans
- 1 onion
- 1 garlic clove
- olive oil
- salt and pepper
- vegetable broth
- hot water
- 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
- 250g wild rice
- 250g Quinoa
- 3 medium size zucchini
- 500g mushrooms
- Dukha zatar
- Salt and pepper
- 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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