The Balanced Plate Edit: February

February always calls for rhythm. After the looseness of summer, Glow with Liv brings us back to structure, not through restriction, but through intention.

This month’s Balanced Plate edit is built around meals that stabilise energy, prioritise protein and feel deeply satisfying. A crisp, grounding breakfast to anchor your morning. A light but powerful lunch to carry you through the afternoon. And a comfort forward dinner that supports recovery without weighing you down.

Each plate has been chosen with purpose, balancing protein, fibre and healthy fats to help you feel steady, clear and energised from morning to night.

BREAKFAST

CRISPY POTATO OMELETTE

This simple omelette combines slow-digesting carbohydrate from potato with high-quality protein from eggs, helping to prevent mid-morning crashes.

The golden, crisp base brings texture and satisfaction, while chives and Parmesan elevate it without overcomplicating things. It’s simple, grounding and designed to set the tone for the day ahead.

INGREDIENTS
1 potato, peeled
2–3 eggs
2 tbsp chives, finely chopped
1–2 tbsp Parmesan, grated
Olive oil

METHOD
Heat a drizzle of olive oil in a non-stick pan over medium-high heat.
Peel the potato into very thin slices directly into the pan and arrange in an even layer.
Cover and cook for 4–5 minutes until soft underneath and golden on the base.
Whisk the eggs with the chives.
Gently pour the egg mixture over the potato.
Cover and cook until just set.
Sprinkle with Parmesan, fold using a spatula, and cook briefly until the cheese melts.

GET THE LOOK
Lunch Set in Biscotti
Biscotti Nesting Bowls

LUNCH

GRILLED WHITE FISH WITH GREEN BEANS

Lunch is about sustaining momentum. Lean white fish provides easily absorbed protein, while green beans deliver fibre and micronutrients to support steady blood sugar through the afternoon.

The warming Moroccan spice adds depth, and a squeeze of citrus keeps the dish fresh and vibrant. A clean, energising plate that won’t leave you sluggish.

INGREDIENTS
2 pieces white fish of choice
300g green beans
Salt and pepper
1 tsp Moroccan spice blend
Butter, for frying
Fresh lemon squeeze

METHOD
Wash the green beans and trim the ends. Simmer in salted water for about 5 minutes, then drain.
Melt butter in a pan over medium heat and season the fish with salt, pepper and Moroccan spice.
Cook the fish for about 5 minutes on one side, then flip.
Add the green beans to the pan and finish with a squeeze of lemon.
Cover and cook for another 5 minutes to allow slight steaming.
Serve immediately or store for later.

GET THE LOOK
Lunch Set in Limited Edition Romance
Nesting Bowls in Blush

DINNER

HIGH PROTEIN SWEET POTATO BOATS

For dinner, Liv leans into comfort — thoughtfully. Sweet potato offers complex carbs and fibre, lean beef supports muscle repair and satiety, and avocado brings nourishing fats to round the plate out.

It’s hearty enough to feel indulgent, yet balanced enough to support rest and recovery — finishing the day in a way that still fuels your glow.

INGREDIENTS
5ml olive oil
2 sweet potatoes
500g lean beef mince
2 tsp tomato paste
1 red onion, diced
1 avocado
Shredded mozzarella
Salt and pepper
Taco seasoning
Oregano

METHOD
Preheat the oven to 200°C.
Rub the sweet potatoes with olive oil and salt, pierce with a fork and place on a lined baking tray. Bake for about 45 minutes until soft.
Dice the red onion and fry in a pan with a little olive oil until softened.
Add the lean beef mince, tomato paste and seasonings, cooking until browned and fragrant.
Remove the sweet potatoes from the oven, slice down the middle and fluff the inside with a fork.
Top with the beef mixture and sprinkle with mozzarella. Return to the oven on grill setting until the cheese has melted.
Finish with smashed avocado and serve.

GET THE LOOK
Lunch Set in Limited Edition Lemon Berry
Nesting Bowls in Sorbet