The Sydney Morning Herald logo
Advertisement

This was published 3 years ago

What the co-founder of an activewear brand eats in a day

Nicole Economos

Fashion entrepreneur Vera Yan, 35, shares her day on a plate.

6.15am An Earl Grey tea while I get ready to head to a spin class.

8.30am Coffee and avocado on toast at my desk.

10.30am Banana on the go, as well as some macadamias and almonds.

Advertisement

1pm I grab my favourite aburi salmon salad: salmon, avocado, broccoli, pear, coriander, onion, roasted coconut and almond with a lemon vinaigrette dressing.

3pm I can’t resist a couple of biscuits from the cookie jar and a cup of tea. 4pm I have an apple to get me through the afternoon, plus some crackers and hummus.

6.30pm A vegie pasta loaded with garlic, roast sweet potato, shaved Brussels sprouts, broccoli and Danish feta, washed down with a delicious glass of red.

Dr Joanna McMillan says:

Advertisement

Top marks for … Getting good fats into your day with the nuts, avocado, salmon, hummus and the vinaigrette dressing. These not only add fat-soluble vitamins but facilitate the absorption of fat-soluble antioxidants, while also helping you feel sated.

If you keep eating like this you’ll … Potentially fall short on minerals such as iron – which young women have an exceptionally high requirement for – and calcium.

Why don’t you try … Including lean red meat, mussels or oysters a couple of times a week to boost iron, or a plant source such as tofu, which would also boost your calcium. Include Greek yoghurt as a snack.

Vera Yan is the co-founder of Nimble Activewear.

Make the most of your health, relationships, fitness and nutrition with our Live Well newsletter. Get it in your inbox every Monday.

Continue this edition

The November 13 edition
Up next
Centre image: Kartell “Louis Ghost” chair, $755, from Space Furniture.

Modern design icons for a future-focused interior

Timeless pieces from the last 25 years that prove good design never goes out of style.

Capital pork belly.

Capital pork belly

My grandma's pork ribs were one of my favourite dishes growing up. This version uses pork belly because short-cut ribs can be hard to find. You can use pork spare ribs instead, if you like.

Previously

‘Natural fibres in neutral colours’: Inside chef Analiese Gregory’s wardrobe

Moving from Sydney to country Tasmania, Analiese Gregory swapped her heels for Blundstones.

See all stories
Nicole EconomosNicole Economos is a Social Media Producer/Journalist for The Sydney Morning Herald and The Age.Connect via email.

From our partners

Advertisement
Advertisement