If you’ve ever looked at a photo of food and thought, “That almost looks too pretty to eat,” we’d like to introduce you to Adeline Waugh, the talented food stylist and content creator behind her incredible wellness site, Vibrant & Pure. After finding Adeline’s Instagram account and falling in love with her amazing healthy food designs, we had to know more about the woman behind the colorful plates. We asked Adeline about her daily diet, and she told us all about her background in healthy eating, her strong belief in “everything in moderation,” and her love for a good homemade tequila cocktail. Here’s what Adeline shared with us:
Believe it or not, my healthy eating first started with my acne. I have suffered from cystic hormonal acne ever since the day puberty popped up to say hello. Back then, I ate super unhealthy, like, McDonalds multiple times a day and sugar free red bulls unhealthy. I’ve always had a fast metabolism and so I didn’t even thought twice about what I put into my body. It never occurred to me that what I put in my body could be having an external effect on my skin. Then, about three years ago, I read about the link between a cleaner diet and curing acne online, and it sparked an obsessive amount of researching. I found so much information on the connection between certain food sensitivities and acne, and I cut out all processed crap, gluten, refined sugar and dairy. I saw a vast improvement in my skin, I felt better physically and mentally, and I was hooked.
I started Vibrant & Pure as a place to post my healthy meals. I love the styling and photography aspect, and it’s so gratifying for me to have a place where I can explore both my artistic side and my passion for a health conscious lifestyle. With that being said, what I eat changes all the time. I am now less stringent in cutting specific foods out unless I know they effect me negatively. Overall, I try to follow intuitive eating and listen to my body. Here’s what a typical day of eating looks like for me:
My boyfriend is in Medical School and wakes up at 5 AM to get to the hospital in the morning, and I’ve recently started getting up with him to get an early start to my day. When I first wake up, all I really want is coffee and something sweet. I’ve always been this way. I used to reach for a brownie or a muffin in high school, but now I opt for a raw almond cookie dough ball. As soon as I wake up, I drink some water with lemon to get my digestive system going. Drinking enough water is a struggle for me, but I know how important it is, so I force myself. If I’m feeling super ambitious, I’ll make a fresh cold-pressed green juice as well. Then, I make my coffee, which is usually some cold brew mixed with homemade hazelnut milk.
Around two hours after breakfast, I’ll make a smoothie, and usually go for a handful of frozen spinach, frozen strawberries, almond butter, hazelnut milk, a squeeze of lemon, ground chia seed, a dash of cinnamon, collagen peptides or protein depending how hungry I am, and some adaptogen mushroom powder.
For lunch, I’ll have a bowl with some combination of healthy fats, plenty of alkaline greens, something fermented, and a form of protein. I love to keep homemade sauces and salad dressings in the fridge so that I can throw something together quickly and know it will taste good. One of my favorites is pan seared blackened salmon, chopped massaged kale (add a dash of apple cider vinegar, lemon juice, sea salt and olive oil and literally massage it with your hands), a half an avocado, mashed sweet potato, and watermelon radishes. If you’re looking for a good plant based protein source, my lentil burgers are a must.
I have a love affair with popcorn. My dad used to make popcorn on the stove every single night, so I’ve upheld this tradition and never plan on stopping. I make my popcorn on the stove with either avocado or coconut oil, organic non-GMO popcorn (I prefer mini popcorn kernels because they have less of a hull that gets stuck in your teeth), and pink himalayan sea salt. I tend to snack on this before I make my dinner. If you’re looking for a good recipe, I gave my recipe (plus a few fun twists) to the Coveteur a while back.
Dinner is when I like to have a little more fun with my meals. I crave variety and I’ve got a few dinners in rotation that always satisfy me. I’ll usually make either a big salad with some type of protein and a homemade sauce, organic red lentil pasta with a very simple bolognese recipe, or some type of middle eastern stew.
We like to play around with flavors in the kitchen. My boyfriend is Iranian American and Persian food is a staple in our meals. I also love homemade Thai food with kelp noodles in place of pad thai noodles. Those are my favorites.