Nutritionist reveals the health tips and tricks she lives by at age 30 – and her daily diet 

A nutritionist has revealed the health tips and tricks she lives by at age 30 – and her metabolism-boosting daily diet.

Steph Wearne, from Sydney, said while many things changed throughout her twenties, one of the biggest things to alter was her approach to her diet.

Writing on her blog, Steph said she has made a series of ‘small changes’ over the years, meaning she now follows a balanced and nutrient-rich approach.

‘My nutrition is now flexible depending on what I feel my body needs and what is happening in my social and work life,’ Steph wrote.

A nutritionist has revealed the health tips and tricks she lives by at age 30 - and her metabolism-boosting daily diet (pictured: Steph Wearne)

A nutritionist has revealed the health tips and tricks she lives by at age 30 - and her metabolism-boosting daily diet (pictured: Steph Wearne)

A nutritionist has revealed the health tips and tricks she lives by at age 30 – and her metabolism-boosting daily diet (pictured: Steph Wearne)

So what are Steph’s top health tips and tricks?

Firstly, the 30-year-old said a healthy diet as you enter your fourth decade is all about prioritising vegetables.

‘I now eat a minimum of five servings of vegetables every day,’ she said. ‘I don’t bother to peel most of them.’

The nutritionist also tries to incorporate dark, leafy greens into as many meals as possible, while limiting fruit – which still does contain sugar.

Steph Wearne, from Sydney, said while many things changed throughout her twenties, one of the biggest things to alter was her approach to her diet (pictured in her kitchen)

Steph Wearne, from Sydney, said while many things changed throughout her twenties, one of the biggest things to alter was her approach to her diet (pictured in her kitchen)

Steph Wearne, from Sydney, said while many things changed throughout her twenties, one of the biggest things to alter was her approach to her diet (pictured in her kitchen)

While you might expect that someone who works in the health industry wouldn’t allow themselves to eat chocolate, in fact Steph said she eats dark chocolate most days.

‘Chocolate could be close to one of the most nutritious things you can eat, but you must consider the quality of the chocolate before making these claims,’ she said.

Steph often opts for the darkest variety she can enjoy, and says if you go for a 90 per cent cocoa varietal, often you will be eating something that has less than 10 per cent sugar.

'I now eat a minimum of five servings of vegetables every day,' she said. 'I don't bother to peel most of them' (pictured: one of her typical meals)

'I now eat a minimum of five servings of vegetables every day,' she said. 'I don't bother to peel most of them' (pictured: one of her typical meals)

‘I now eat a minimum of five servings of vegetables every day,’ she said. ‘I don’t bother to peel most of them’ (pictured: one of her typical meals)

Among her other tips are the fact that Steph said she will aim to drink a minimum of two litres of water a day, and ensure she has at least two plant-based dinners each week.

‘I try to eat as many different foods as possible,’ the nutritionist said.

Steph also said she has learned to keep her protein portions to a palm size, while jazzing up her meals with herbs and spices. 

When it comes to caffeine, the health expert said she tries to limit caffeine from coffee, but instead drinks plenty of green tea. 

With regards to drinks, Steph opts for the gut-boosting kefir, and uses bone broth in her soups and stews.

Steph said she doesn’t completely deny herself alcohol, and instead enjoys a red wine in a social setting.  

However, what she is adamant about is the idea of cooking from scratch and choosing organic ingredients where possible.

However, what Steph is adamant about is the idea of cooking from scratch and choosing organic ingredients where possible (pictured: inside Steph's fridge)

However, what Steph is adamant about is the idea of cooking from scratch and choosing organic ingredients where possible (pictured: inside Steph's fridge)

However, what Steph is adamant about is the idea of cooking from scratch and choosing organic ingredients where possible (pictured: inside Steph’s fridge)

‘[Over the years], I’ve learned to chew well at eat slowly,’ she said.

‘I eat until I feel satisfied, but not overly full.’ 

Grains, legumes, vegetables, fish and a serving of red meat per week make up her general diet, while fermented vegetables are added as a condiment. 

‘I eat a mainly vegetable based diet with small amounts of meat, fish, legumes, complex carbs, nuts and seeds and other healthy fats,’ she said in a post on her daily diet

'I eat a mainly vegetable based diet with small amounts of meat, fish, legumes, complex carbs, nuts and seeds and other healthy fats,' Steph said (pictured: one of her typical meals)

'I eat a mainly vegetable based diet with small amounts of meat, fish, legumes, complex carbs, nuts and seeds and other healthy fats,' Steph said (pictured: one of her typical meals)

‘I eat a mainly vegetable based diet with small amounts of meat, fish, legumes, complex carbs, nuts and seeds and other healthy fats,’ Steph said (pictured: one of her typical meals)

What is Steph Wearne’s typical daily diet?

* Upon waking: Water and herbal tea, sometimes with collagen.

* Breakfast: Millet porridge made with coconut milk and served with walnuts and blueberries or a chia pudding.

* Lunch: Salad made on the spot or leftovers from the night before.

* Afternoon snack: Tomatoes and pate, rice cake with avocado with nut butter or nuts.

* Dinner: Stir fry, salmon with greens or a frittata loaded with vegetables.

* Dessert: Dark chocolate and peppermint tea. 

Source: Steph Wearne 

A typical day will see the nutritionist have some water and herbal tea before she goes off and exercises.

Steph follows this with either millet porridge made with coconut milk and served with walnuts and blueberries or a chia pudding for breakfast.

‘I am also including 3-4 cooked veggie based breakfasts each week which is usually a mix of spinach, kale, asparagus, broccolini, mushrooms, tomatoes, eggs and occasionally sweet potato,’ she said.

Lunch is either a salad made on the spot or leftovers from the night before.

Steph said she isn’t immune to the power of the 3pm nibbles, and so will often have a snack of tomatoes and pate, rice cake with avocado or nut butter or nuts in the afternoon.

Dinner is something like a stir fry, salmon with greens or a frittata loaded with vegetables.

She tries to eat between two and three nights vegetarian, then two fish, one to to chicken and one meat.

Steph will religiously have a little bit of dark chocolate after dinner, followed by a cup of peppermint tea before bed.

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