by | April 6, 2015

We caught up with Missguided Activist Emma to find out how she maintains a healthy eating pattern during the week. Here’s what she had to say:


Eating healthily when you have limited time for food prep and don’t want to spend a fortune on food can be tough.

I find staying on track is hardest when there’s a particularly busy week in the office, so planning my lunches is a must so that I don’t end the week feeling spotty or bloated and anything less than ready for the weekend.

My lunch plan looks a little something like this:


Starting the week on a healthy note, opt for something light like a tuna salad. Chuck some lettuce in a big bowl, add some tuna chunks (in water), a dollop of creme fraiche, some cucumber and a handful cherry tomatoes and you’ve made a filling, low carb and protein rich power lunch.


Grilled chicken fillets with greens and sweet potato mash is a perfect and filling combo for those days when you’re hopping from meeting to meeting or generally run off your feet. Prep the night before and you won’t be tempted by the biscuit tin.



Pimp up your courgetti with some fresh pesto (never go for the jar stuff which is full of sugar) and a dollop of creme fraiche. Then just add the remainder of the grilled chicken you prepared on Monday night, some mushrooms and you have a guilt-free pasta dish to die for.


Quinoa is having a moment and we can see why. It tastes amazing when cooked with bouillon (a gluten free stock) and dressed with almost anything. My favourite combo is crumbled feta and chopped beetroot.


The weekend is nigh and your weekend cheat meal is just around the corner. A hearty and satisfying Iunch is the best way to avoid slipping up – try sweet potato with beetroot, feta and a sliced avocado on the side. Delish!

If you’re one of those people that has to end your meal with something sweet – then this strawberry chocolate shortcake recipe is for you. Super rich, you only need a small square to kick those sugar cravings to the side.

strawberry chocolate shortcake

Strawberry chocolate shortcake

2x bars of unsweetened dark choc

Agave nectar


Sugar free peanut butter


1. Cut up the strawberries into small pieces and transfer to a container to freeze

2. Melt chocolate in mixing bowl over a pan of boiling water

3. Once the chocolate has entirely melted, mix in two tablespoons of the peanut butter and one tablespoon of agave nectar

4. Line tray with grease proof paper and pour in chocolate mixture

5. Take strawberries from freezer and scatter throughout

6. Transfer to the fridge to set

Once cooled, cut into small squares and enjoy!