The pizza ingredient a dietitian wants you to leave off (hint: it’s not pineapple)

Jason Gibney is an architect and designer. The 52-year-old shares his day on a plate.

6.15am A glass of water before walking the dog through our local cemetery, a humbling start to the day.

7am A small bowl of goat’s yoghurt with blueberries, banana and locally made granola.

8.15am Riding to school with my youngest son, we stop for our “croissant Friday” ritual at Iggy’s bakery in Bronte – a chocolate croissant and a filter coffee (for me, not him).

Noon Scrambled eggs in coconut oil with sorrel, parsley, parmesan, olive oil and sauerkraut. Later, chicken broth with lemon and parsley.

2.30pm A ristretto and a couple of medjool dates.

6.30pm Red wine, rocket salad and homemade pizza with cherry tomatoes on the base and rocket, prosciutto, shaved parmesan and extra virgin olive oil added out of the oven.

Dr Joanna McMillan says

Top marks for… Taking time to sit and enjoy meals peacefully, key for digestion and the social connections food brings. There’s a nice nod to gut health with berries and herbs and to fermented foods with the yoghurt and sauerkraut, but I’d skip the processed meat on the pizza.

If you keep eating like this you’ll... Miss the mark on vegie intake — there’s variety, but not enough volume. Vegetables provide not just vitamins, minerals and fibre but key bioactive compounds such as polyphenols. Your protein intake, especially important for muscle maintenance in your 50s, is a little low.

Why don’t you try... Lifting your veg game by piling grilled Mediterranean vegetables onto that pizza (and try a wholegrain base) and swapping the prosciutto for prawns or other lean protein. Add shredded chicken to the broth along with beans and veg. Enjoy a handful of nuts with your dates to boost healthy fats, fibre and satiety.

Jason Gibney is the founder of Sydney-based architecture practice Jason Gibney Design Workshop.

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