Annie Jacobs-Perkins is a 28-year-old cellist who shares a glimpse into her typical day’s meals and eating habits.

**8:00 AM**
A cup of black coffee starts her day. “I don’t always eat breakfast; today was one of those days,” Annie admits.

**11:45 AM**
For a mid-morning snack, she enjoys homemade pumpkin bread with cream cheese, accompanied by some red plums sourced from a local farmer. “I prioritise plant-heavy meals and local produce,” she explains.

**1:00 PM**
Lunch consists of a variety of random leftovers: lentil curry, tofu salad, kimchi, sprouts, salad, and a few bites of local cheddar cheese.

**4:30 PM**
While on a family holiday, Annie visits an Amish food stand called Sharps Market in Adams, New York, to pick up fresh fruit, vegetables, and cheese. At home, the family shares half a watermelon. They save the rinds, which Annie is fermenting into watermelon rind pickles using gochujang and garlic.

**6:30 PM**
Dinner features grilled corn, beans, and peppers tossed into a salad with lime juice and tomatoes. She also roasts chickpeas and butter beans with salt, pepper, and olive oil. The roasted chickpeas and salad are served on a bed of yoghurt mixed with lemon juice, ricotta cheese, and garlic.

**10:00 PM**
Annie ends the day with a sweet treat: a bowl of vanilla ice cream drizzled with maple syrup.

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**Expert Nutrition Insights**
Dr Joanna McMillan praises Annie’s eating habits:
“Top marks for your strong focus on local produce and the wide variety of plant foods. I love how you use up leftovers and your home-fermenting, which both reduces waste and promotes emerging gut and immune health benefits.”

However, Dr McMillan also offers some advice for continued health:
“If you keep eating like this, you’ll need to watch your iron intake, which can be low for women in their 20s if animal foods are limited. Without fish or seafood, your omega-3 intake is also on the low side. While dairy supplies some high-quality protein, the lack of eggs, meat, or seafood means you need to be mindful of replacing or supplementing certain nutrients.”

She suggests a few practical tips:
– Increase your intake of iron-rich plant foods such as lentils, beans, pumpkin seeds, and dark leafy greens.
– Pair these with vitamin C-rich foods to boost iron absorption.
– Consider a marine algae omega-3 supplement if fish isn’t on the menu.
– For extra protein variety, try nut butters, tempeh, or quinoa.

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Annie Jacobs-Perkins will perform in the Sydney Opera House’s Utzon Music series on October 12.

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