What a general manager of a biscuit company puts on her plate each day.
The general manager of Springhill Farm, Fiona Whatley, 30, shares her day on a plate.
We have a communal lunch in a “no-work zone”. I buy a salad of lettuce, almonds, radish, chickpeas, beetroot, olives, goat’s cheese, avocado and pepitas.
“3pm-itis” is alive and well so I have one of our almond and choc chip slices with another coffee. I also have a banana with the kids.
Spaghetti bolognese with a green salad; the kids’ favourite (the pasta, that is; getting them to eat much of the salad is still a task).
Dark chocolate to finish.
Dr Joanna McMillan says:
Top marks for … A pretty well balanced day of mostly wholefoods. Making your own muesli ensures you have a mix of quality ingredients with no added sugar or unwanted additives. You nailed it for fruit and vegies, while the bolognese adds important nutrients including high-quality protein, iron and zinc.
Written by Nicole Economos (July16 2022) Originally Published by Sunday Life