Co-founder of Nimble Activewear Katia Santilli, 33, shares her day on a plate.
8am A strong soy flat white after my yoga class.
9am Brekkie at the office: two pieces of buckwheat bread with avocado and goat cheese, accompanied by a herbal tea and a glass of water with magnesium.
11am More water and herbal tea while planning some events for our brand.
12.30pm Lunch today is leftovers, including slow-cooked chicken with spices, roasted sweet potatoes and brown rice.
4pm Another coffee, a packet of teriyaki-flavoured seaweed and some carob-coated liquorice.
7.30pm My boyfriend cooks tonight. He is the master of roasted pork belly, which he pairs with
a side of steamed greens.
8.30pm I wind down with a cup of tea.
Dr Joanna McMillan says…
Top marks for … Taking leftovers with you to work for lunch. Not only does that help to reduce food waste, you also save money. Better yet, home-cooked meals are generally healthier than store-bought ones. Your seaweed snack is a valuable source of iodine, which is often low in Australian diets.
If you keep eating like this you’ll … Avoid the health problems associated with poor diet as you eat mostly whole, minimally processed foods. Just be sure to get enough variety – on this day you don’t eat any fruit, nuts, seeds or legumes, so consider boosting your plant food intake.
Why don’t you try … Swapping the carob-coated liquorice (this sounds healthy but is really just a lolly) for a mix of fresh berries and nuts, then adding a little dark chocolate if you like. Include chickpeas, beans or lentils 2-3 times a week. Add leafy greens to lunch for an extra veg boost.
Nimble Activewear is celebrating five years in the business.
This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale October 6.
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