What A Top Nutritionist Really Eats In A Day | sheerluxe.com
From simple, time-saving healthy hacks to the power of a good, hearty soup, we sat down with nutritional therapist, Amelia Freer, to discuss her go-to foods and what she typically eats in a day…
Favourites 17


I am definitely a savoury breakfast kinda gal, and in reality, that often means eggs. I find that having a substantial morning meal, with a source of protein and some healthy fats, makes a big difference to both my appetite and energy levels for the rest of the day. I usually boil six eggs at a time and leave them in the fridge ready-cooked. For breakfast this morning, I had two boiled eggs, leftover roasted vegetables and a big handful of baby spinach with quarter of an avocado, drizzled in extra virgin olive oil.

Egg With Veg Soldiers


Sardines, Spiced Potatoes & Poached Egg


Vegetable soups are filling, super quick, and freeze well (so good for batch cooking and using up leftovers). I have them a few times a week. I make them with whatever veg is in season, chopped and covered with either homemade chicken stock or bouillon, simmered until soft, then blended smooth. I almost always chuck in a tin of drained and rinsed chickpeas or cannellini beans too for added protein and fibre. Today, I had a green soup (made with courgettes, kale, onions, cannellini beans and spinach), then crumbled a little feta on top before serving. I finished the meal with a handful of almonds and a couple of satsumas. If I’m feeling particularly hungry, or have had a very busy morning, I’ll have a slice of gluten-free toast drizzled with some extra virgin olive oil alongside, it makes for the perfect snack.
Pumpkin Dahl Soup

Aubergine & Chickpea Curry

Watercress, Pea & Asparagus Herb Spring Tart


Simplicity is also key for my suppers. Since becoming a mother, I don’t have the time to cook elaborate meals anymore, but I still want to eat nutritious food. I also like to make enough for leftovers, because they are a godsend for simple lunches and for my daughter, Willow’s food too. Today, we had roast chicken with a huge pile of steamed greens from the vegetable patch, with a little tahini dressing for extra flavour and some roasted carrots. I will use the leftover chicken and tahini dressing for Willow’s and my lunch tomorrow. Then, I’ll put the carcass into the slow cooker overnight with an onion, carrot, celery and some herbs to make a nourishing stock for future dishes.  
Slow Cooked Leg Of Lamb With Creamy Cannellini Beans

White Fish, Tomato, Fennel & Herb Bake
Crispy Chicken Drumsticks With Fragrant Coleslaw

For more tips and advice from Amelia, visit ameliafreer.com or seek out her latest book, Nourish & Glow: The 10 Day Plan

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.