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Rodrigo Perez is a holistic coach and business owner. The 47-year-old shares his day on a plate.
Dessert is raspberries with two spoons of coconut yoghurt on top. Credit: Art by Eliza Iredale
5.30am Four or five days of my week involve 12 to 16 hours of fasting. I start every day with a big cup of water, followed shortly by another glass of water with one teaspoon of Celtic sea salt and five grams of creatine.
7am My first coffee is a weak long black with a teaspoon of cream. I follow it with morning movement and meditation, and then five grams of EAA [essential amino acids] which contains 25 grams of protein and doesn’t break my fast.
8.30am A second long black.
10am I break my fast with a smoothie with mixed berries, coconut milk, vegan protein, quarter of an avocado and a teaspoon of almond butter.
12pm Scotch fillet with mixed green salad leaves, half an avocado, half a red papaya, a pear and a handful of blackberries.
3pm A snack of 250 grams of coconut yoghurt and some strawberries with a little almond butter on top.
5pm A cup of bone broth with herbs.
6pm Dinner is kale, broccoli, half a roasted sweet potato, grilled snapper and a slice of gluten-free bread with avocado and goat’s cheese. Dessert is raspberries with two spoons of coconut yoghurt on top.
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