Art by Eliza Iredale
7.30am Scrambled eggs with sourdough toast and a few cherry tomatoes with a pinch of salt and olive oil.
7.45amI make a double shot long black with a dash of cream.
1pmA packed lunch with leftover roast chicken,tri-coloured quinoa,fresh tomatoes,cucumber,feta and olive oil. Later,I have two pieces of dark chocolate spread with almond butter,and a nectarine.
3pm Earl Grey tea with regular milk in between meetings.
7.30pm Roasted wild salmon with tamari,roasted sweet potato and a rocket salad with broccoli sprouts.
8.30pmA plum,a banana spread with peanut butter,and biltong.
Dr Joanna McMillan says:
Top marks for …Reducing your food waste by using leftovers for lunch;food waste is one of the biggest issues for sustainability. You also have an excellent intake of good fats from your olive oil,nut butters and salmon.
If you keep eating like this you’ll … Manage your blood glucose and energy levels nicely as your carbs are coming from good sources,your meals are nicely spread over the day and you have an excellent array of essential nutrients.
Why don’t you try …To ensure your sourdough is wholegrain to deliver fibre and B group vitamins. Add more vegies and vary them across your week to include all different colours,maximising the array of antioxidants and other protective plant compounds.
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