My day on a plate: Brooke Boney

Today show entertainment reporter and City2Surf ambassador Brooke Boney, 32, shares her day on a plate.

Reporter Brooke Boney.


Before driving into work, I always have a banana smoothie, made with protein powder, almond milk, yoghurt and manuka honey.

5.15am I’m into hair and make-up as soon as I arrive at work, making it difficult to eat. I opt for a green juice and coffee with almond milk. I try to avoid snacking during filming but slip in a party pie.

Noon After filming interviews, I get home and eat corn crackers with hummus, tuna, cherry tomatoes and avocado. I follow them up with fruit.

6pm I like hearty meals for dinner as they help me sleep. I usually make meals that last a week so I don’t have to cook each night. Tonight I have shepherd’s pie.

8pm I finish the night off with ginger tea and honey, before falling asleep at 8.30pm.

Dr Joanna McMillan says …

Top marks for … Your lunch. Corn is rich in particular types of fibre and antioxidants that promote the growth of beneficial bacteria in the gut, while your toppings add good fats, protein, more fibre and a host of nutrients.

If you keep eating like this you’ll … Have no trouble controlling your weight, as you’re not overeating and you’re avoiding excessive snacking. But you are short on plant foods, and don’t have any whole nuts or seeds. The corn is the only wholegrain.

Why don’t you try … Rather than juicing your greens, blend them into a smoothie to ensure you eat the whole plant. Add a handful of nuts to your breakfast smoothie, or snack on these while on air. Boost your lunch with a cup of leafy greens and cut some carrot and celery sticks to dip in the hummus. Serve dinner with a bowl of steamed green vegetables or, for ease, a microwavable sachet of mixed vegies.

Brooke Boney is an entertainment reporter on the Today show and ambassador for this year’s Sydney City2Surf, which takes place on Sunday, August 11.

This article appears in Sunday Life magazine within the Sun-Herald and the Sunday Age on sale August 4.

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