How does eating like an Italian rate with a dietitian?

Breeana Smith is a fashion entrepreneur. Here, the 36-year-old shares her day on a plate.

5.30am A cappuccino con latte di soia [soy cappuccino]. I always tell myself I’ll switch to hot water and lemon but every time the natural alarm clock (my darling daughter Mia) sounds at 5am, it’s the thought of coffee that gets me out of bed.

7am An espresso and a cornet vuoto [plain croissant] while pushing the pram on my morning walk around Positano.

Noon Pomodorini [cherry tomatoes] from the garden – so deliciously sweet. It’s best not to compete with the flavour, so I throw a salad together with some fresh basil and mozzarella.

3pm Figs from the garden and fresh peaches.

6pm Melanzane [eggplant] parmigiana and spaghetti con zucchine dropped off by my partner between dinner and lunch service at his restaurant, Bruno. I eat this on the terrace at home for some serenity when Mia is in bed.

Dr Joanna McMillan says

Top marks for… The fresh produce from your garden as some nutrients, like vitamin C, decline rapidly after picking. Mozzarella is a perfect pairing with the tomatoes, the fat helping to absorb the lycopene while also adding protein and calcium.

If you keep eating like this you’ll… Fall short on the optimal amount of fibre to fuel a diverse gut microbiome. This day had no wholegrains, legumes, nuts, seeds or cruciferous vegies, all of which have been shown to be particularly good for gut health.

Why don’t you try… Swapping the croissant for wholegrain sourdough with avocado or nut butter. Add broccoli or dark leafy greens to your pasta, or have them as a side dish. Include beans or lentils two or three times a week in salads or casseroles.

Breeana Smith is co-founder of L’Idée Woman.

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