29.03.18 Eat, Learn Blog SumoSalad

Keira Rumble understands the importance of living a flexitarian lifestyle and doing what works best for you and your body. The nutritionist, CEO, model and self-confessed foodie )strives to show others just how easy it is to encompass a healthy lifestyle no matter where you are or what you are doing. Fuelling Greatness® with goodness and sharing her journey in the hope of inspiring others is her passion.

And her mantra? Simple but powerful; #healthyishappy.

As the proud founding CEO of health food brand Krumbled Foods, Keira is an adamant advocate of nourishing your body and soul with nutritious, delicious foods with a strong focus on including as many natural whole foods into your daily diet as possible – the exact definition of the Sumo Flexitarian movement!

The best part of the Sumo Flexitarian movement is that it is flexible and sustainable; enjoying more of all the amazing natural whole foods you love. It’s a truly rewarding lifestyle that’s super simple to enjoy and whether you decide to celebrate Meatless Mondays every week or simply limit your animal-based protein servings while increasing veggie intake, it’s all about doing it your way, however works best for you.

Today Keira shares with us top vegetarian dishes that will make you fall even further in love with the Sumo Flexitarian lifestyle and why she decides to go meat-free while enjoying tonnes of plant-based protein!

Q: How often do you go meat-free?
A: Lately quite a bit! Three or four times a week if not more! I was a vegetarian for three years in my early 20’s and I feel that my body operates at its best just listening to what it needs, which is more than likely, a good veggie meal.

Q: Why do you think it’s important to have meat free days?
A: I think as we have so many incredibly nutrient dense options that are plant-based it is a no brainer. I am also a big advocate for reducing greenhouse emissions and living as much of a toxic-free life as possible. In Australia, food production is the second leading cause of greenhouse gas emissions, and over 70% of these emissions come from animal production. So while I myself have my own health food brand (which yes does contribute slightly to emissions), I try and make a conscious effort to eat from the ground up more than ever!

Q: What are your favourite ingredients?
A: Chilli, coriander and avocado

Q: What are 2 or 3 of your favourite vegetarian dishes?
A: Veggie lentil nachos with plantain chips, serious good guac and salsa (a sister dish to our Vegetarian Chilli Con Carne!). Stuffed baked capsicums with chickpeas, spinach, lentils, lots of herbs drizzled with a macadamia nut sauce. On my naughty days, I love my vegan mac and cheese (made with turmeric, cauliflower and nutritional yeast – DELISH!)


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