Meet Alice Nicholls. She is an Australian Health & Life Coach who supports women connect their heart + mind + body so that they know they are living their best every single day. She is also a whizz in the kitchen – check out her recipe below! Alice also coaches Health & Wellness Entrepreneurs to build their business so that they can share the wellness message further.
What are 3 words you would use to describe yourself?
Passionate, Electric, Loving.
What does wellness or wellbeing mean to you?
They both mean to me a great balance between our actions, our thoughts and our beliefs. I don’t feel like wellness can be measured simply by fitting into a certain size pair of jeans. If someone is focused on dieting and weight being the answer to problems then this shows an emotional imbalance. Wellness is that connection first with loving ourselves enough to make the kindest decisions for our whole body. Enough to feed ourselves whole food in its natural state. Loving ourselves enough to think kind thoughts about ourselves daily, and being present in gratitude for each day instead of striving for tomorrow, the weekend or a perceived notion of happiness and wellbeing being a result of having ‘something else’ or ‘getting’ something else or somewhere else. It’s about acknowledging the perfection in this moment and being kind to ourselves in this moment.
What was the catalyst that turned you on to this way of living?
Parts of my childhood were rocky and I developed a torturous relationship with my body and body image, a torturous relationship with alcohol and burning the candle at both ends and a torturous relationship with relationships themselves. I accepted and even welcomed second, third and 4th best for myself. I was punishing myself and then living with guilt and shame about it. I had tried to solve all my problems by only focusing on a specific part of them. For example I would think “I need to stop drinking”, and I would only be focused on not drinking. And then I would wonder why I failed when I went out and got blotto again, subsequently beating myself up about it. (This pattern could as well have been applied to toxic relationships and binge eating out of guilt and pain in my life)
I had been attempting change of specific limiting patterns or beliefs and behaviours for 15 years with no real result.
Then the (real) concept of self-love stepped into the room and changed my life forever. I had never realized before that what we think the problem is about is rarely what it’s about. I didn’t just drink too much because I had a drinking problem. I drank too much because I didn’t LOVE myself enough to release the fear that it was OK to not drink (or binge eat or have second rate relationships). The more I realized the action wasn’t the problem it was the emotion behind it I was able to apply it with amazing results.
The emotion was self-loathing, so I practiced self-love. I crowded in amazing whole food and study on health and surrounded myself with people who inspired me. I welcomed meditation and a gratitude practice. I filled my life with so much love I didn’t have room for the loathing or guilt or shame anymore. The result of this is that for the first time since I was 14 years old I am present and blissed out in each moment of my life. As well as being healthier than ever before, because the decisions I make about what I eat or drink, who I love and what behavior I invite into my life come from love first.
Why are you so passionate about eating the way you do?
Physically I see the difference. My skin, my eyes, my teeth. All shiny. My energy levels – through the roof! I know how important sleep is, however the better I eat the less sleep I seem to need to feel hyper-energized every day.
Ultimately though it has been a process that has taken a few years and through thorough education I can’t see myself ever going back to eating any other way. I know what goes into some foods and food ‘stuff’s, and quite simply there are at least 5 aisles in the supermarket that I wouldn’t even venture near anymore. It shocks me the way marketing companies rope people into believing the sh*t they put into their mouths is good for them.
I have also got a strong history of autoimmune disease in my Mums family with Rheumatoid Arthritis and I refuse to be crippled with it when I’m older. So I use food as prevention today instead of popping pills as a suppressor or mask in the future. People may think organic veggies are expensive but have you seen the cost of diabetes medication these days?
What are your travel rules when it comes to eating well on the road?
I used to travel for work all the time and since reading ingredients panels and understanding the difference between fake food ‘stuffs’ and real food I would rarely touch a plane meal now. I always pack ahead in containers or ziplock bags. You see flight attendants doing this too, which should tell us something about the food they serve right?
Perfect for my 6am flights are overnight oats (oats soaked overnight in pressed juice or almond milk to release the phytates, with lots of seeds or nuts and fruit) or fruit salad with coconut cream, boiled eggs, whole carrots, whole avocado’s, fruits, bags of seeds, nuts and dried fruit and always herbal tea bags. When I’m feeling really nonchalant to my fellow passengers I may bust out a can of tuna in olive oil (sorry, not sorry)
Who are your dream dinner guests and what would you cook them?
Argh what a good question. My inner entrepreneurial geek is going to come out here because straight off the top of my head are Steve Jobs for his take no prisoners drive, Richard Branson because I always ask myself in times of business anxiety “What would Branson do?” (p.s he’d just freakin’ do it!). Plus Bill Gates and his wife Melinda, who are quite literally trying to eradicate the malaria epidemic in third world countries themselves and are some of the only billionaires to be putting their money where it will save hundreds and thousands of lives.
I would also have Stevie Nicks and Jeff Buckley set up in the corner with acoustic guitars for some serious mood music. This means I would probably cry during dinner so I hope my guests are gentle with me.
What lessons have you learned in the last few years since starting your blog that have improved or enriched your life in some way?
Life is always evolving. Starting my blog I was very unwilling to talk about my past and my struggles and I have evolved to now be willing to share this. I used to be only about food, and now I couple that with the emotional connection. Some people have loved this and some shy away from this part of it, which means the tribe I am finding are connected with me for the right reasons. Those that appreciate who I am and what I share now are meant to be there. All the others fall away and I’m cool with that.
What can we expect from The Whole Daily in the near future?
Just this Sunday I start my first round of a program called Free From Grain a 60 Day Life Transformation. It is an amazing food and healing program to cleanse our bodies and minds of toxic build-up. I am so excited to be here to support these women over 2 months and being that they have signed on to do this program over Christmas, I already know they’ve got guts, these women. The program addressed clean food as well as the power of the mind, meditation, and love. I want to continue to run these throughout the new year.
I am also coaching amazing women on a one on one level, running workshops on functional foods as medicine and self-love, public speaking and doing what I can to get the right message out about wellness.
My ultimate goal is that women everywhere can heal the disconnect between mind, body and heart and become centered in themselves each moment. We don’t get a second chance to do this (life) and it absolutely breaks my heart to think of all the women out there who will live and then leave this earth always striving for something else.
What is your favourite quote or saying to live by?
It’s a long one and is from Marianne Williamson. Who I am so excited is now running for Congress in the USA, where they totally NEED change, and her.
“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, ‘Who am I to be brilliant, gorgeous, talented, fabulous?’ Actually, who are you not to be? You are a child (of God). Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won’t feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory (of God) that is within us. It’s not just in some of us; it’s in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.”
― Marianne Williamson, A Return to Love: Reflections on the Principles of “A Course in Miracles”
What are your core values that you like to live by?
Do unto others as you would have done to you. I am releasing my inner ego enough to try not to judge and to hold all people with compassion in my heart, as I would like them to do me. Also to see the bliss in each moment.
What would you choose as your last meal on earth?
Polly seriously….? 😉 Of all the questions this may be the hardest. An amazing fresh fruit platter for entrée, my famous 5 hour organic grassfed lamb with quinoa salad, nuts and pomegranate seeds for a main and a raw dessert. This week being the Choc-passionfruit cheesecake shared below. Ask me again in 5mins and I may change my mind so let’s move on….
Where’s your favourite place on earth and why?
Snuggling down in my toddlers single bed in the morning while she breaths on me with her stinky morning breathe saying “Mamma get up”. It reminds me that all the crazy crap that goes on in the world outside our front door holds no value to me taking it on board. It reminds me what the important things are and that I hold them tightly in my arms.
(Polly thank-you for your beautiful questions – you’ve actually made me tear up. I love it when I grow through things like this.)
We would also love a recipe from you so please feel free to add one below
RECIPE: Lemon Cheesecake
- 1 cup walnuts
- 1 cup regular dates
- 3 tbls cacao powder
- Process all ingredients in your food processor until it clumps and starts to ‘come together’.
- You can add 1 tbls of warm water if you think it’s too dry when you try to press it together with your fingers.
- Press into the base of a 20cm greased and baking paper lined springform pan.
- Pop it into the freezer while you prepare the filling
- 1 1/2 cups raw cashews
- 1/2 cup pure organic maple syrup
- Juice of one lemon
- Rind of one lemon
- 1/3 cup Raw cacao butter melted (The cacao butter adds a nice caramel flavour. You can use coconut oil, it will be just a little softer + with a ‘lighter’ taste)
- 2 passionfruits halved and scraped out.
- Optional Mango, extra passionfruit & strawberries for serving (do it!)
- Add cashews to your food processor and grind until the nuts resemble a fine powder. You may need to scrape the sides down while you go.
- Add melted cacao butter, lemon juice & rind & organic maple syrup and process.
- Mix through passionfruit
- Spread over the top of your frozen base
- I added thinly sliced mango to the top prior to freezing again.
- When ready to serve. Remove from the freezer and allow to sit for 5-10mins before cutting and serving.
- So good with a dollop of coconut cream.
- Keeps best in the freezer (if you have any left)
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