Megan Yonson – meg & veg

Meg Yonson

Today I’m introducing you to Megan Yonson. Megan is a qualified nutritionist and a country girl at heart who is passionate about consuming real, honest food. She is extremely passionate about food wastage, chocolate brownies and sunshine. Meg spends her weekdays writing and creating recipes for I Quit Sugar and her weekends exploring, market hopping and cooking. Meet Meg…

Tell us about your journey, what sparked your passion for the health and wellness industry?

I haven’t got an impressive story. I was simply a young 14 year old girl who discovered cooking. I’ve been learning more and more every year, or every day I guess! I haven’t got a passion for the industry as such, that’s the part I like the least.

What’s your number one wellness tip?

I asked my friend this and I liked their answer: Chill – at least 30 minutes a day. Whether it’s reading a book or just flat out sitting on the couch. No one does this anymore. We glorify being busy and feel we’re lazy if we relax (myself 100% guilty). We all just need to take a breather.

What’s your one non-negotiable when it comes to your health?
Be spontaneous, do weird/crazy stuff and just have fun! Without some randomness, life gets boring and stale. I think this comes well before eating well/exercising etc. Without having a zest for life, there’s no way you’ll have fun in the kitchen and get excited about being healthy!

What motto do you live by?

I don’t really “do” quotes to be honest. But in general haha I’m going to hate myself for saying it but – You Only Live Once! (I’m dying, can’t believe I am writing this in an interview) But seriously, as I always say “I’m only 23” and I need to remember to act like one sometimes! If you want a chocolate brownie – have it, but also look after yourself. After all, you only live once it may as well be a life full of energy, vitality and good health, hey?

What is your proudest achievement?

Hmmmm….. One thing I’m not great at is recognising achievements or successes. So this one might be a little random. But I’m pretty proud of the fact I don’t burn bridges, basically ever. I made loads of effort with all my friends. I see so many people drop off, getting caught up in their other stuff. I never want to wake up and realise I’ve lost my closest friends and, luckily, I don’t think I ever will!

What are your goals for the future?

Oh this question! I don’t know. I’m the most practical, list orientation, goal setting crazy person and I just don’t know where I’ll be in ten years. But I would love to own my own whole foods cafe cross organic produce store cross nutritional practice cross cooking workshop place. I’d work there for a bit, but then, ultimately I’d move onto a farm growing my own produce for the cafe while I had people working there for me. Is that not the dream?

Tell us something not many people know about you?

I’m a psycho about the time, seriously. About being places on time, if I’m wasting time, not utilising time well, it goes on…
I don’t own a handbag, only backpacks.
My favourite food at the moment is almond croissants.
I think about legitimately moving back home about twice a week.
I don’t like pumpkin, eggplant, coffee, or peanut butter.
I’m obsessed with dogs and there are so many cute ones in Syd, it kills me not having one :(.
My favourite song is Blank Space by T-Swifty.
I did line dancing, in runners, with old people, at the local hall, when I was probably too old to be doing it.

Can you share with us one of your favourite recipes?

I reckon the Cheesy Savoury Muffins from my blog would be up there! They have cheese, green veggies and left over veggies, what more could you want really..??Cheesy Savoury Muffins

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1/4 leek cut in half then thinly sliced
2 tablespoons of chopped chives
3 eggs whisked
1/4 cup of chopped cheese (I used brie)
1/4 cup of fennel fronds chopped finely (or just extra kale)
Handful of kale chopped finely
Salt and pepper to taste

Method:

Preheat oven to 180 degrees. Place sliced leek and some oil in a fry pan on medium heat and sauté until translucent. Add in kale and cook for about 30 seconds until it has wilted. Place these into a bowl with the rest of the ingredients. Grease a muffin tray with some butter and distribute mixture between 6 holes. Bake for 15 minutes until brown and crispy on top.

Where can we find you?

Website
Facebook
Instagram
Pinterest
Twitter

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