Charity CEO Siobhan Boyle, 39, shares her day on a plate.
Siobhan Boyle is the CEO of The Good Foundation.
8.30am After waking up to make a batch of brownies for today’s meetings, then going for a swim and walk, breakfast is crushed avocado with poached eggs, homemade dukkah and Persian feta on sourdough. I have it with a pot of plunger coffee.
1pm During a meeting, I snack on a brownie and some raspberries, and drink a coffee and a water.
I drink a lot of water throughout the day.
2pm Greek salad with tomato, tzatziki and flatbread.
8.30pm After a five-kilometre beach run and swim, dinner is a tomato, rosemary, chilli and lamb ragu made with leftover shoulder of lamb. I accompany it with penne, broccolini, chilli, lemon, garlic, lashings of parmesan and some red wine.
11pm A bedtime peppermint tea.
Dr Joanna McMillan says …
Top marks for … Creating dinner from leftovers. It’s a terrific way to reduce your food waste and create a quick homemade meal at the same time. The pasta gave you carbohydrates to replenish those used up during your run/swim, the meat a boost of iron, while the vegies and herbs added nutrients and antioxidants.
If you keep eating like this you’ll … Maintain a healthy relationship with food and continue to find joy in eating. You are consuming a good array of healthy foods, and by making treats at home you can ensure better quality without the added nasties in commercial products.
Why don’t you try … Making sure your grain food choices – such as your sourdough, flatbread and pasta – are wholegrain, which will boost your cereal fibre intake. The fibre-rich layers of the intact wholegrain are also a rich source of antioxidants complementary to those found in vegies and fruit.
Siobhan Boyle is the CEO of health-based non-profit organisation The Good Foundation.
This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale November 24.
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