Meet Priscilla Hon, the trailblazing Australian pro tennis player of only 19 years. Hitting the ball since age 6, Priscilla has achieved some amazing things in her short time on Earth, winning three singles titles on the ITF Pro Circuit and over half a dozen doubles titles over the past three years. She's also competed three times at the Australian Open in the doubles competition, and currently holds a WTA doubles ranking of 115!
Playing an average of 25 tournaments a year means living out of a suitcase with plenty of international travel. This year alone, Priscilla has been on the road for 34 weeks—making healthy food choices difficult.
Inspired by Priscilla's achievements, we wanted to know how she fuels her body to get through high intensity days both on the court and on the road—so we sat down to find out her day on a plate!
I travel with Vegemite and nut butter and wake up at around 6:30am, I love making the most of the day even when it's my day off training.
I always start breakfast with a glass of water with fresh squeezed lemon and make a coffee with my Nespresso machine with almond milk. It always depends on what I feel like that day, but my 2 go to breakfasts are Vegemite and avocado on seeded sourdough or if I'm feeling something sweet, almond butter and banana on toast with a drizzle of honey on top. I love taking my time for breakfast without any rush so I always make sure I have an hour before I leave.
I do my stretching, foam roller and some injury prevention exercises.
During practice I have a banana or some nuts, and always make sure I'm hydrated.
After my first morning session of speed and agility and tennis practice for 2 hours, I have my Nuzest protein shake.
I have my lunch, I love going to new cafes when I have time. My favourite for lunch is a breakfast salad with plenty of greens and quinoa with poached eggs and a salmon.
I start tennis practice again for an hour and a half and then have a banana and a bar before I start my gym session.
Just a piece of fruit.
For dinner my mum cooks a lot of Asian food, so I will always have rice, 80% vegetables and I don't have chicken, pork or beef. I only have seafood to make sure I get enough protein.
I'll have a cup of tea and maybe if I'm feeling like it a piece of dark chocolate before bed.
One thing that I love doing and relaxes me is to watch sunrises and sunsets. Sometimes if I wake up early enough I drive to a spot that looks out to the ocean and sit there and stare into space.
This recipe is my favourite for when I want something sweet without all the guilt that usually comes along with it. It also doesn't take hours to make.
1 cup cashews
1 cup desiccated coconut
1 cup Medjool dates, pitted
1 tbsp lime juice
1 cup cashews
½ cup melted coconut oil
¼ cup maple syrup
2 kiwi fruits, peeled and roughly chopped
¾ cup spinach leaves
2 kiwi fruits, peeled and thinly sliced
Line a square cake tin (aprox 20cm x 20cm) with baking paper or plastic wrap. Place all base ingredients into mixing bowl and blend 20. The mixture should stick together like a dough, if not, add a tablespoon of water and blend further. Transfer the mixture to the lined tin and press down evenly to form a base, place in the freezer to set. Wash and dry the mixing bowl, add all of the icing ingredients and blend until smooth and creamy. Remove tin from freezer and pour over icing, lay slices of kiwi fruit across the top and set in the freezer. Once the icing is firm, cut into squares and store in the fridge or freezer.