Art by Eliza IredaleI am an intermittent faster, so my morning starts with two big glasses of water and a black coffee.This is when I have breakfast: homemade muesli of rolled oats, amaranth, chia seeds, pecan nuts, almonds, shaved coconut and cinnamon. I top it with kefir yoghurt, mixed berries and a drizzle of honey.2pm
I try to always have leftover roast vegies in the fridge for something convenient and filling, so I don’t end up eating too many sandwiches. I add them to a salad with greens, cherry tomatoes, beetroot, hummus and two poached eggs.My partner and I eat with our young twins, so dinner is nice and early. Roasted potatoes and carrots with garlic and thyme, Brussels sprouts roasted with a bit of balsamic vinegar, sautéed broccolini and baby spinach and some pan-fried salmon.