Meet Dane Ellevsen, aka The Healthy Tradie

We caught up with this self proclaimed “Eggie Enthusiast” to find out how a healthy tradie really eats.

He is the master of the soft-boiled “eggy”, a fellow forager and the healthiest freaking trade to ever tinker with the electrical circuits of the Sydney eastern suburbs.Dane Ellevsen is a Bondi local who has created a name for himself inspiring others to live a healthy lifestyle through their food choices and mindset.

1. What’s a typical food day in the life of Dane Ellevsen (warts and all)?

I start my day with either lemon or apple cider vinegar diluted in warm water.
Breakfast
It usually consists of blended coconut flesh/yoghurt, fruit (usually strawberries or banana), nuts, seeds and lots of cacao.

Lunch
Either leftovers from the previous night or eggies and greens.

Dinner
It varies between freshly caught seafood to free-range quality meats from local butchers and seasonal veggies from my favourite farmers ‘Field To Feast’.

2. If there was one dish that would describe your personality what would it be?

Nachos. It consists of many different components which are nice by themselves, but well balanced when it’s all put together.

3. Do you think there’s a bit of a stigma about being a blokey bloke and giving a sh*t about your health? If so, what do you have to say to that?

There isn’t too much stigma around Sydney and the general Australian population is opening up their eyes to being healthier. I’ve found that a lot more guys are starting to prepare healthier meals for job sites over the last year or two. I have copped a fair bit of flack about eating what I eat, but I know I won’t be getting that 3pm slump and will be feeling better for it.

4. What’s your go to work-site lunch?

Three sunny side-up eggies with sautéed greens and spices (usually turmeric and paprika).

5. Desert Island. Three foods. Go…

Coconuts. Chickens, because you’d get fresh eggies daily and be able to the meat once the chooks have grown up. Seafood. (That right there is a clever list).

6. What dish/ingredient is your behind-closed-doors guilty pleasure?

Bourke Street Bakery muffins or an Almond Magnum.

7. What would you cook for a special someone you were trying to impress with your culinary prowess?

I would show my hunter gatherer skills by collecting Abalone from out the front of my house and cook a Tetsuya-style dish.

8. What recipe would you be keen to see Bondi Harvest tackle?

I want to see Bondi Harvest tackle some of my favourite ingredients; abalone and sea urchins from our doorstep, Bondi Beach. (Yeew keen as!)

Keen to connect with Dane aka The Healthy Tradie