When it comes to knowing which foods are going to nourish you from within, nobody is more of an an expert than a nutritionist. But have you ever wondered what they eat themselves? Surely it can’t just be kale and cauliflower, right? Luckily, qualified nutritionist Jacqueline Alwill let us take a peek inside her fridge to find out.
As well as being a practicing nutritionist, Jacqueline is also a mum-of-one, qualified personal trainer, presenter and the founder and director of wholefoods catering company The Brown Paper Bag.
My food philosophy is to eat whole nourishing foods from all the colours of the rainbow, with happiness and gratitude always. Be kind to yourself when you eat, connect with your food and have a bit of fun with it!
What’s in Jacqueline’s fridge?
Fresh fruit and veggies
What’s in Jacqueline’s freezer?
Homemade raw treats
Healthy icy poles
Frozen chicken, meat and fish
If I have these ingredients on hand, I know I can always pull together a meal, like my miso salon recipe. It’s rare that I don’t have something to make – even if its just eggs, peas and pesto, that’s a beautiful, nourishing quick meal in itself.
Miso Salmon With Ohitashi Spinach And Soba Noodle Salad
1.Preheat oven to 180C and line a baking tray with greaseproof paper. Place salmon in the oven, skin side down, and cook for 8 minutes whilst you prepare the salad.
2. Cook the soba noodles according to packet instructions. If you don’t have a spiralizer you can make the noodles using a vegetable peeler. Use the vegetable peeler to slice down the full length of the zucchini, rotating the zucchini as you go so the ribbons are similar in size. Once you have peeled the entire zucchini, stack the ribbons, then using your knife slice in long, thinner strips to create the noodles.
3. Combine zucchini noodles, soba noodles and coriander in a bowl and toss to combine. Whisk together the remaining ingredients and pour over the noodles, tossing to combine.
4. Remove salmon from oven and allow to rest for a couple of minutes while you prepare the spinach. Heat a drizzle of olive oil in a large frying pan and add the spinach.
5. Use tongs to toss the spinach until it is wilted. Remove from the pan and transfer to a bowl. Toss through the crushed walnuts and a teaspoon of tamari.
6. Arrange zucchini noodles on the plate, spoon half the miso drizzle onto the plate, place fish over drizzle and then pour the remainder of the miso over the fish. Sprinkle the fish with sesame seeds and serve with a wedge of lemon on the side.
Want to peak inside another fridge? Click here to see the healthy staples health and lifestyle coach Claire Grieve always keeps on hand.