First published November 1, 2015
6.30am Cup of tea.
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6.45am Another cup of tea.
7am Four crusts of rye Vegemite toast; the unloved leftovers from my son, Elliott.
7.45am A pancake cut into the shape of an owl, courtesy of daughter Audrey. It’s egg-heavy. But it’s an owl. And she made it herself. So I’m all for it.
8am More tea.
10.30am Five Haigh’s Aprichocs and another cup of tea.
10.45am Two more Aprichocs.
10.46am Hide Aprichocs.
1pm Three Vietnamese rice paper rolls filled with vermicelli noodles, tofu, carrot, mint and lettuce.
2pm A slice of “Hummingbirdish” cake, containing carrot, walnuts, dried apricot and various seeds.
2.15pm A handful of curiously compelling sweet and salty popcorn.
8pm: Mushrooms and zucchini ribbons cooked en papillote with miso butter. Two glasses of riesling.
9pm Ginger snap with passionfruit curd. Blueberries plonked on top in a vague gesture to superfoods.
Dr Joanna McMillan says:
Top marks for… Eating your child’s creation with enthusiasm, regardless of culinary prowess! We need to get kids cooking if we are to make a difference to the health of the next generation.
If you keep eating like this you’ll… I’d advise you to try to break your habit of sweets after meals, as not only are they adding extra kilojoules, they are displacing more nutritious foods. Also, your fibre, iron and calcium are all low.
Why don’t you try… Swap the Aprichocs for mixed dried apricots, almonds and some dark chocolate. Include a protein-rich plant food (dried beans, chickpeas, nuts or wholegrains) in each meal if it doesn’t contain eggs or dairy.
Annabel Crabb’s new book, Special Delivery (Murdoch Books), is out now.