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Our #followfriday with Amy Glenister

By Meg Yonson |


Keys2words - #followfriday with Amy Glenister

is a Melbourne-based vegetarian whole-food cook. She’s a smart cookie too, and is currently undertaking a double degree in law and commerce.

We’ve been avid followers of Amy’s Instagram account  for a long time and so of course it was only a matter of time before we hit her up to do an IQS Instagram takeover. This weekend Amy will be sharing images of her life, food and town, so before it all gets started, we’re getting to know her a bit better here:

Beautiful and camera shy Amy and (right) spiced black bean and pumpkin burritos with lime.

1. Where are you from and what do you do?

I live in Melbourne and am currently studying a double degree in Law and Commerce, majoring in Economics. I’ve enjoyed my studies and would like pursue a career in the law, but it’s been nice to be able to balance the demands of the course with my creativity and interest in food since starting my Instagram account.

Keys2words - #followfriday with Amy Glenister

Amy’s simple dinner of a roast sweet potato, topped with almond butter, cinnamon, broccoli and leftover black beans and wild rice.

2. If you could go on a culinary adventure anywhere in the world, where would you go?

Luckily I’ve already had the privilege of visiting a few places that would be on the top of my list. I love my Middle Eastern and North African food and have visited Turkey and Morocco a couple of times, and just discovered a newfound appreciation for Southeast Asian cuisine in Vietnam and Cambodia.

…Look, you can just take me anywhere!

Keys2words - #followfriday with Amy Glenister

Amy’s green minestrone with broccoli, kale and beans and (right) miso and hummus on toast – what a combo!

3. What’s your signature dish?

Most people know me as the salad girl. I will always be the one to bring a large Middle-Eastern inspired grain and roasted vegetable salad to dinner! I clearly love my vegetables and a big hearty salad is an easy way to incorporate an abundance of nutrients from different food groups in the one meal. First I’ll pick some vegetables (invariably this will include cauliflower), then a grain (quinoa, moghrabieh, faro etc.), and then I’ll fill it out with nuts, seeds, lots of herbs, and greens like spinach and rocket. I’ll almost always do a tahini dressing that I love adding turmeric or sumac to.

4. What’s your fave green veggie and how do you cook it?

I love Brussels sprouts. I don’t think you can go wrong roasting them with olive oil and sea salt, and I love topping them with tahini and hemp seeds.

Keys2words - #followfriday with Amy Glenister

Amy is a breakfast champion! Here’s her simple bircher muesli with strawberries.

5. What do you do in your downtime? 

I’m a yoga fan and like a nice long Vinyasa flow class at Yoga Tree in Elsternwick. I find that when I take a break from practising it takes me a while to get back into it, so I try to be as consistent as I can. I feel a lot more productive when I’m going. I also love to read but like a lot of people I can struggle to find the time during the uni semester. I love my food so I enjoy flicking through cookbooks and blogs for inspiration, which often occurs when I am pretending to do university work! My other half loves cooking as well, so on those rare Sundays we have off together we try and get down to the South Melbourne Market to stock up on heaps of veggies for the week. We don’t really go with a plan, but prefer to just buy whatever is cheap or catches our eye – it encourages us to be creative during the week!

Keys2words - #followfriday with Amy Glenister

A veggie-packed green curry and (right) a simple carrot soup with croutons.

6. What’s your best budget health tip?

Just eat the old-fashioned way and fill up on veggies, whole grains, fruits, and healthy fats. I don’t think you need all of these ‘superfood’ powders; they are a great addition but I don’t think they are a prerequisite for good health. Beans, grains and seasonal vegetables can be super cheap, so if the bulk of your diet is based on whole foods you don’t need to spend a fortune on magical superfood products.

Also, it’s easy to save money by eating seasonally and buying what’s on special. Going to markets is a good move, too. Try and go at the end of the day! Mike and I literally arrive about half an hour before they close, have a bit of a wander, and at the end everyone is suddenly yelling “two-for-one!” Before you know it you’ve scored a bag of free eggplants with your beetroot and stocked up on $1 punnets of strawberries.

7. What’s the greatest health advice you’ve ever been given?

I really believe everything is fine in moderation. I also think it’s important to not worry about what everyone else is doing. There are so many different ‘diet’ labels being thrown around these days, but I don’t think anyone should feel the need to put a name on what they’re doing.

I also think that whole thing about getting adequate sleep is a good one. I should probably get on to that!

8. What did you have for breakfast this morning?

I’m an avocado toast girl through and through. I love it with lemon and capers but this morning I had some sourdough rye spread with miso, avocado and a sprinkle of gomasio with a jasmine tea on the side. Delish!

Keys2words - #followfriday with Amy Glenister

A warming pot of chickpeas and veggies and (right) a delish bowl with avocado, rocket and hemp seeds, hummus, roasted sweet potato, spicy quinoa and lemon.

Remember to tune into the IQS Instagram this weekend and watch as Amy takes over! 

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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