How Chefs Eat for Health

Andre Sickinger
Eggs and spinach make a solid brunch meal


I was born and raised on the Northern Beaches of Sydney Australia, best known as “God’s Country” to locals for its natural beauty. Throughout the past decade of my career I have embraced many journeys, many of which were life-changing and inspirational moments such as training under world renowned chefs to heading kitchens for the likes of Quiksilver, Billabong, Rip Curl and Hurley in exotic global locations for the world’s best surfers, executives and more. My passion for food has certainly taken me down humbling roads, and throughout my travels my mantra has remained simple: For the best results use the freshest produce and ingredients you can find, every time.

I prefer to start my days with a variety of fresh seasonal fruits and approximately 23 Fl Oz of water from my NEW® Bottle. The natural fiber and sugars from the fruit combined with the water provide a healthy energy boost for my 6 a.m. start to the workday.


Perhaps it sounds kind of strange but my brunch comes around 9 a.m. and usually consists of organic bread with poached farm eggs, shaved leg ham (no nitrates), spinach and lemon juice with a dash of homemade hollandaise sauce. This is my protein hit for the morning, which allows me to power on through to lunch.


My lunches typically consist mostly of fresh mixed salad leaves, fresh herbs, nuts and/or seeds, lemon zest and juice, extra virgin olive oil, steamed, pulsed or raw vegetables, farmed cheese and a slice of organic light rye bread. Lunch for me is something to get me through to around 3:30 p.m., and I find a lighter lunch prevents me from feeling bogged down and lethargic.

Originally published in November 2011

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