A DATE WITH RACHAEL FINCH
We are so very grateful to have had the opportunity to meet and interview one of our favourite inspirational people.
Rachael Finch is one of those beautiful souls that when you see her, you just can't help but smile.
Rachael first came into the spotlight when she won Miss Universe Australia in 2009, and then was 3rd runner-up in Miss Universe.
She then blew our minds when she competed on Dancing with the Stars. She can really move! She went on to marry dancing partner Michael Miziner. It was like an on-air fairytale. So damn cute. The pair have two absolutely gorgeous kids, Violet and Dominic, who both just melt your heart.
The awe-inspiring Rachael is now a Channel 7 TV presenter and health coach, and recently launched her book Happy Healthy Strong (which we LOVE).
She also launched an online dancing program B.O.D by Finch while pregnant with Dominic. The four week online lifestyle program “that offers daily dance-inspired workouts, healthy meal plans and peaceful meditations and affirmations,” is a new way to move your body in the comfort of your living room.
As she says on her website: "There is magic in a woman who feels confident, strong and happy with her body and her life. Doors start to open, relationships improve, energy soars. Things are just better."
Rachael has very kindly given us an insight into her world and we are very grateful that she has also shared one of her recipes from the B.O.D with Finch program.
We are seriously blown away by her kindness. We absolutely adore Rachel and we know you will, too.
Love, light and gratitude,
We would love to hear about how you spend your ideal day and your daily rituals?
So many things to fit into one day! I love starting my day with cuddles in bed from Violet, Dominic and Papa, then going downstairs to take our dog Simba outside for the bathroom. My morning bulletproof coffee is the first thing I drink and sometimes I go to bed thinking about it! We love taking a stroll to our favourite cafe for breaky or lunch and heading to the beach in summer or choosing Violet's fave park to play at. We love to take a nap at around 2pm, then spend the afternoon outside again and preparing for dinner. Obviously if we're working this doesn't go to plan, but that's what we enjoy on a day off!
What is one thing you would tell your younger self?
Listen to your body more and stop judging yourself.
What is your form of meditation?
I practise meditation on a morning walk, during travel or sitting practically anywhere! It still amazes me how "easier" things appear after a good medi session.
Do you drink alcohol?
Rarely. When I do it's a deep glass of red.
Do you eat sugar?
What is one (or two) books that have changed your life?
Dave Asprey - Head Strong.
What is your definition of success?
Feeling genuine happiness and contentment in the current moment.
Rachael's Macro Lunch Bowl (courtesy of the B.O.D with Finch program)
50g sweet potato, cut into 2cm dice
1/2 red capsicum, sliced
3/4 bunch broccolini, ends trimmed
1/2 zucchini, cut into batons
1 tsp coconut oil
2 tsp almonds, roughly chopped
1 tsp chia seeds
1 tbs sunflower seeds
1 large egg
1/2 cup kale, shredded
2 tsp hummus
1/8 avocado, sliced
1 tbs sauerkraut (or fermented red cabbage)
Salt & pepper, to taste
Step 1 Preheat oven to 200°C and line a baking tray with baking paper.
Step 2 Place sweet potato, capsicum, broccolini and zucchini on prepared tray, brush with oil and season with salt and pepper. Place into oven and roast for 15-20 minutes, until cooked.
Step 3 Meanwhile, place almonds and sunflower seeds in a medium saucepan and toast over medium-high heat for a few minutes, remove from heat and set aside.
Step 4 Using the same pan, place egg in pan with cold water, bring to boil then reduce to simmer and cook for a further 5 minutes. Add kale and blanch for 30 seconds-1 minute, until just wilted, then refresh in cold water.
Step 5 Once egg is cooked, place in a bowl of cold water then peel and cut in half when cooled.
Step 6 Remove vegetables from oven, place into a bowl, top with egg, nuts, seeds, chia, hummus, avocado and cabbage to serve.