13 Women In Wellness Share Their Go-To Healthy Suppers

Whether you’re looking for some fresh dinner inspiration or want to put a healthier spin on your evening meal, we asked some of the industry’s top names to share their go-to dishes. From nourishing soups to protein-packed traybakes, here’s what they said…

Marilia Chamon, founder of Gutfulness Nutrition

“I follow the principles of Ayurveda and lunch is my biggest meal of the day so for dinner I tend to go for a lighter meal. I make sure it is well balanced in all macronutrients to keep my blood sugar levels stable throughout the night. I love frittata as it is an easy way to pack protein and different vegetables in one dish – I use organic eggs and add spinach, shaved cauliflower, fresh herbs and whatever else I have in the fridge. To finish it off, I add a forkful of probiotic-rich sauerkraut for a good dose of good bacteria."
 
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Emilia Herting, co-founder of Escapada

“From a traditional Chinese medicine perspective, our digestive system is at its weakest in the evening, so I always make sure to reduce my food intake later in the day and avoid cold and raw foods such as salad and bread. My go-to healthy dinner is a bowl of soup made with seasonal vegetables topped with roasted seeds. When I can, I use bone broth as a base, which is great for gut health and the immune system. I also love organic salmon, which I cook with lemon, garlic and parsley and serve with steamed vegetables.”
 
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Abbie Oguntade, founder of Freya + Bailey Skincare

"I typically have either fresh soup with some type of pre-marinated vegetable mix (I’m always trying new ones) or roasted cod with tomatoes and peppers, which is stress free to make and incredibly delicious. I oven bake the cod with lemon, olive oil, salt and cayenne pepper and add balsamic vinegar to the vegetables to bring out their sweetness.”
 
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Melanie Lawson, founder of Bare Biology

“I used to enjoy cooking but now, running a business and having the children at home more, I find it quite stressful to find healthy, speedy meals we can all eat. My eldest has lots of allergies and I don’t eat gluten, so the options are limited. When I’m running low on inspiration, I turn to my trusty cookbooks – Ottolenghi, Nigel Slater and Anna Jones are staples. Chicken noodle soup made with vegetable ribbons, pasta with homemade tomato sauce, rice topped with a fried egg or bolognaise packed with hidden vegetables feature heavily in our household.”
 
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Angelique Panagos, nutritional therapist and nutritionist

“When I want something healthy and quick, roasted salmon topped with pistachio pesto is my go-to. I’ll often serve this with a seasonal salad – at the moment, it’s a spring quinoa and pomegranate salad, which goes so well with a side of sautéed spinach. If I’m in the mood for something plant-based, it’ll be baked organic non-GMO tofu topped with the pistachio pesto or stuffed sweet potatoes.”
 
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Rhian Stephenson, registered nutritionist, naturopath and founder of ARTAH

“Roasted spiced salmon is my current obsession. I make a marinade using two tablespoons each of ground cumin and sumac, one tablespoon of cinnamon, the juice of half an orange, four tablespoons of olive oil and a pinch of salt. Pour this over the salmon either in the morning if you have the time or an hour or so before roasting. This makes enough to serve two but if I’m cooking for myself, I often make more as it’s great for lunch the next day. Serve it with green beans or asparagus and a side salad.”
 
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Lily Simpson, founder of Detox Kitchen 

“Supper tends to be a stir fry or stew and I always make sure I pack in as much veg as possible – ideally at least ten portions. I love a chickpea stew with courgettes, tomatoes, carrots, kale and capers, which I serve with a seedy lemon salad. Stir fries are also a great way to pack in lots of green veg and make them taste amazing, especially if you add Asian flavours like onions, garlic, ginger, soy sauce and white wine vinegar. Top a stir fry with lots of roasted cashews and sunflower seeds and you’ve ticked all the nutritional boxes.”
 
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Jules Miller, founder and CEO of The Nue Co

I tend to go for a lighter option for dinner, usually a soup with a nice green salad and some gluten-free bread. If I’ve worked late, I’ll order a Pho or soup-based dish on Deliveroo. If, however, I’ve had a light or vegan lunch, I’ll have something like steak and vegetables with sweet potatoes. This would be my go-to meal if I’m looking to tick all the boxes with lean protein, vegetables and complex carbohydrates.”
 
Visit UK.TheNueCo.com

Jenna Hope, registered nutrition consultant

“You can’t go wrong with a bowl of pasta in the evening, but I put a healthier spin on it by using red lentil pasta instead of white pasta. Red lentil pasta is higher in protein and, when served with a tomato, tuna and spinach sauce, creates a dish that’s packed with vitamins C, K and iron.”
 
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Pippa Campbell, nutritionist

“If I’m making dinner for the family, it’s usually some form of traybake with either chicken or turkey. Seasoned Pioneers does fantastic spice blends, seasoned salts and spice rubs which feature a lot in my kitchen. Chicken and turkey are also great sources of tryptophan, which is a precursor to serotonin, which converts to melatonin, meaning it can help you relax and aid a good night’s sleep.”
 
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Clarissa Lenherr, registered nutritionist

“Dinner is always a good balance of protein, fat, complex carbohydrates and colour. If I have time, a chickpea and spinach curry served with quinoa can be delicious and tick all the boxes, otherwise it’s a peanut butter stir fry with tofu, mixed chopped veggies, peanut dressing and buckwheat noodles. I am also a huge fan of adding Marmite to stir fries and ramen-based dishes.”
 
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Isabel Zapf, founder of Z-Ora Nutrition

“I try to eat early when I can as I sleep better when I have time to digest before going to bed. I try to avoid raw food in the evening, and instead eat lots of soups and stews. My top tip for a delicious soup is to roast or grill the vegetables before blending them. For inspiration, I love recipes from Jasmine and Melissa Hemsley. If I want something more filling, I’ll make a grilled halloumi and avocado wrap.” 
 
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Olivia Grant, founder and owner of St Clements Café

“A frittata is not only incredibly easy to put together but also an excellent way to use up cooked vegetables. It makes for a speedy, nutritious and versatile vegetarian supper. I eat variations of frittatas throughout the spring, often adding wild garlic or torn herbs, as well as any of the delicious greens that can be found in farmers’ markets including turnip tops and kalettes. At the moment, I’m loving a frittata made with rainbow chard, leek, smoked garlic and new potatoes. If you can’t find smoked garlic, substitute with two cloves of normal garlic.”
 
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Put a healthy spin on your dinner with these expert-approved picks…
 

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