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A Day on The Plate of The Beauty Chef


A Day on The Plate of The Beauty Chef
Have you ever wondered what Carla Oates, the founder of The Beauty Chef, eats in a day? We chat with her and discover her philosophy to food. 

Have you ever wondered what Carla Oates, the founder of The Beauty Chef, eats in a day? We chat with her and discover her philosophy to food. 

When it comes to beauty Carla Oates believes the inside counts and says her own philosophy is pretty much to eat well – though not too much – and base her diet mostly around plants. “I sometimes struggle with the ‘not too much’ as I’m a real foodie,” she admits.

“I eat lots of whole foods, not processed food, and make sure that my plate is balanced.” A nutrient-balanced diet is very important to Oates, and she explains that to her that includes – protein (sustainably sourced fish, grass-fed meat, and soaked nuts in moderation); good fats (avocado, olive oil, sardines, wild salmon and chia seeds); and “lots and lots of plants.”

Her advice is always having more plants on your plate than meat. “Plant-based foods are rich in polyphenol compounds that not only protect your skin from free radical damage, but are essential for good gut health as well as being a good source of fibre. Fibre is what our gut microbes feed on to produce short-chain fatty acids – which are vital for brain, metabolic and immune health.” Healthy complex carbs, such as buckwheat and sweet potato, also make their way onto Oates plate.

Breakfast: “I usually start my day with Glow Inner Beauty Essential and Collagen Inner Beauty Boost in a big glass of water. I always say that Glow is like your inner beauty moisturiser, while our Boosts are like an inner beauty serum – I love the taste together and there’s nothing like multi-tasking to tick them off at the same time! While sipping, I’ll prepare breakfast for the family – it’s always healthy and nutrient balanced, like poached eggs with spinach, tomatoes and avocado or some sort of porridge. At the moment, with the cooler weather, my go-to breakfast is the Herbed and Spiced Turmeric Eggs from my new book, The Beauty Chef Gut Guide.”

Lunch: “If I don’t have any meetings, I’ll make myself a healthy lunch – usually salads and vegetables with some variety of protein. Most days that means salmon, only wild-caught.”

Dinner: “An ideal dinner would look like organic, free-range protein (making up 25 per cent of my plate); with colourful salads or vegetables (making up 60 per cent of the plate) drizzled with organic olive oil and lemon juice; and healthy, low-GI carbs (making up 15 per cent of my plate). A real family favourite at the moment is my Spiced Middle Eastern Lamb Koftas from The Beauty Chef Gut Guide. Middle Eastern cuisine is one of my favourites – I really enjoy cooking with an array of aromatic herbs and spices. This recipe uses cumin and coriander, which contain compounds that aid in digestion; and mint, which acts as an anti-inflammatory. “Using grass-fed lamb is really important as well, as it contains anti-inflammatory fats – whereas grain-fed meats contain inflammatory fats. I pair the koftas with my Broccoli & Asparagus Tabouleh – they work so well together!”


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