Breakfast
I generally eat between 8-9am, once I’ve sorted out my three-year-old – he loves my omelettes. It’s always one of three things: full-fat Greek yoghurt with mixed fruit (berries, mango, pineapple), almonds, hazelnuts, cinnamon and honey; omelette (four eggs), dry fried or with coconut oil, with watercress, spinach, smoked salmon and cottage cheese; or, before a big workout, porridge, mixed fruit and honey.
Lunch
As close to 1pm as possible. Often baked trout fillets, or stir-fried turkey or chicken, with lots of veg (asparagus, bok choi), pine nuts or cashews, spices (hot paprika is a fave) and hot sauce: I keep bottles of Cholula with me at all times.
Dinner
Similar to lunch, but often with added plantain. I first started eating it at the Olympic Village in 2012; I took a particular shine to the Caribbean food. I’ll just bung everything in a pan and hope for the best …
Snacks
A super shake on the way to training, or to aid recovery, with up to 25 ingredients: protein powder, peanut butter, spinach, turmeric (for its anti-inflammatory properties), fruit, nuts, coconut oil, maca powder, chia seeds. I also like dark chocolate, and lots of coffee and sparkling water, with the odd drink. I put on weight easily so I can be very strict when I have to be.
