9am Coffee and a couple of leftover lamb chops.
10am Two scrambled eggs, cooked in a little butter and two pieces of organic sourdough bread, smoked butter and peanut butter.
2pm Green smoothie – kale, cavolo nero and celery, as well as coconut water, water, avocado, banana, activated almonds and a dash of maca powder.
4.30pm Another piece of toast with organic butter and peanut butter.
5:30pm Two glasses of pinot gris and a small bowl of roasted, salted peanuts.
6:00pm-ish Roasted cauliflower rice with bolognese sauce – organic minced beef, tomatoes, onions and garlic.
8:00pm English breakfast tea with milk and a bowl of chopped up persimmon, banana and mandarin, a handful of raw cashews and lactose-free yoghurt.
Nutritionist Dr Joanna McMillan says:
I'm all for using up leftovers. Collectively we waste an appalling amount of food, with much perfectly nutritious food ending up rotting in landfill. Malcolm is right to spread his protein across the day, with the lamb, the eggs, the bread and nuts through the morning and then the beef at dinner. Nothing is wrong with a little butter, but I recommend using extra-virgin olive oil instead as it has a host of phytonutrients not present in butter, plus it delivers primarily monounsaturated fats with good evidence to back these as being best for our health. Peanut butter and avocado are also rich in these super-healthy fats, making them both great choices. I love his green smoothie – such as terrific way to get more vegies into your day. Nuts are a great addition and a handful a day has been shown to reduce our risk of heart disease. I am yet to see any evidence that activating them makes any difference to their effect on our health. Malcolm's dinner is a wonderful wholefood mix. I have no objection to a little pasta, but cauliflower rice is a fantastic, nutritionally rich alternative, which is great for bowel health and contains unique antioxidants.