We’re obsessed with hearing about what other people eat all day erryday and we just know that you’re all as curious as we are! There’s something so intriguing about knowing the secrets of a healthy foodie. Follow along with this series where we find out what a wide range of successful health-loving ladies eat in a day.
This week we chat with the gorgeous Laura Mohi, owner and lead Pilates instructor at the beautiful Wild Pilates studio based in Newmarket, Auckland.
Laura is the owner and lead Pilates instructor of Wild Pilates in Newmarket. She is originally from Hawkes Bay but has been living in Auckland for 6 years. Read all about what this fit, health-loving lady eats in her busy, pilates-filled days.
Your go-to brekkie is…
Acai bowl with granola and fruit.
Your go-to lunch is…
Your go-to dinner is…
Tio Pablo gluten-free wraps with crumbed chicken breast and salad.
Dessert or no dessert…
Bedtime tea (Yogi brand is my favourite) and sometimes dark chocolate.
What you reach for when a snack attack hits…
Your fave foodie destination…
Ebisu for fresh, delicious Japanese food.
Three foods you can’t live without…
Watermelon, acai bowls, kumara chips.
Your ultimate foodie destination…
My favourite food is asian fusion so I would say an amazing curry or laksa.
The recipe that’ll always get you drooling is…
300g chicken tenders
1-2 tablespoons Singapore laksa paste
1/4 red onion, finely sliced
3/4 can coconut milk (shake well before opening)
1 capsicum, core and seeds removed and thinly sliced
1 baby bokchoy, end trimmed 1cm, rinsed and thinly sliced
1-1 1/2 teaspoons soy sauce
1/2 teaspoon fish sauce
100g vermicelli noodles
1-2 spring onions, finely sliced
50g mung bean sprouts
1. Cut chicken into 2-3 pieces and mix with laksa paste in a medium bowl. Set aside to marinate.
2. Heat oil in a medium wok (or fry-pan) on medium-high heat. Stir-fry onion for 2-3 minutes, until softened. Add chicken to wok/pan and cook for a further 3-4 minutes, until fragrant and chicken is browned but not cooked through.
3. Add coconut milk and reduce heat to low. Bring to a simmer and cook for 4-5 minutes, until sauce begins to thicken and chicken is cooked through.
4. While sauce simmers, pour boiling water over noodles in a heat-proof bowl and use a fork to separate strands. Leave for 5 minutes then drain. Return to bowl, drizzle with a little oil to prevent sticking and cut noodles in a few places with scissors to make them easier to eat.
5. Once sauce has thickened slightly, add capsicum, bokchoy, soy sauce and fish sauce. Stir for 1-2 minutes, until bokchoy begins to wilt.
6. To serve, pile vermicelli noodles into bowls and top with Singapore chicken laksa. Scatter over spring onions and mung bean sprouts.
Connect with Laura…