My Day On A Plate - Sunday Life

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.

Fiona Whatley standing by family home

6.30am A run, then homemade muesli – seeds, nuts, oats and bran – with yoghurt and fruit, and a coffee.


12.30pm 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 “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.


6pm 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).


9pm 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