Television presenter Catriona Rowntree, 47, shares her day on a plate.
Catriona Rowntree.
6am It's a room-service breakfast as I prepare for filming in Alaska. I have to order a McMuffin but push the bun aside and enjoy the egg and bacon, plus a slice of orange. I also have a tomato juice and a big pot of coffee. 8.10am After a workout, I meet the crew at a cafe and grab a flat white to go.
10.30am The only options while filming are hot drinks and cookies. The sea air is making me hungry, but I skip the biscuits and have an apple I saved from breakfast with bottled water.
12pm On an adrenalin rush after seeing whales, we celebrate with an early lunch of chowder. I drink another flat white and more water.
5pm After filming all afternoon, we pop into a service station to find a snack and I sample Alaskan reindeer jerky. (Don't tell my children, but it's good!)
6.30pm We often film into the night, so we have an early dinner. Tonight it's baked wild salmon with vegies in olive oil and a glass of white wine.
9.30pm Back in my room, I have a camomile tea with honey.
Dr Joanna McMillan says:
Top marks for … That wonderful dinner. Wild salmon is packed with the long-chain omega-3 fats our brains need. Well done for resisting the bickies and opting for fruit.
If you keep eating like this you'll … Manage your nutrition nicely while travelling, which can be tricky. You are a little short on vegies on this day; seek out greens in particular.
Why don't you try … Choosing vegies whenever possible at hotel breakfasts: there are usually mushrooms, beans and tomatoes at least, and if you're lucky, spinach or raw salad. At lunch and dinner, opt for vegetable- or legume-based soups rather than creamy ones, and where possible order a salad on the side.
Catriona Rowntree is a Clarins ambassador.
This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale December 16.
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