How a nutritionist makes healthy eating irresistibly delicious

Sophie Gastman, a trained nutritionist, believes that enjoying food is just as important as eating healthily. She focuses on meals packed with protein, fibre, and plant-based ingredients while keeping processed foods to a minimum. For her, flavour plays a key role in making nutritious eating sustainable and satisfying. Gastman relies on bold, simple additions to lift her dishes. Pickled foods feature heavily—she garnishes salads, tacos, and avocado toast with pickled onions. Crunchy pickles also make their way into sandwiches, burgers, and potato salad for extra texture.

Spices and oils are another staple in her kitchen. Lao Gan Ma Spicy Chili Crisp gets drizzled over dumplings, eggs, noodles, fried rice, soups, and even avocado toast. White Mausu Peanut Rayu adds richness to leafy greens, eggs, and noodle dishes. For umami depth, she turns to anchovies, blending them into pasta sauces and salad dressings. Fresh herbs like cilantro and parsley bring brightness and variety to her meals. Gastman avoids strict dietary rules but insists on one essential ‘nutrient’: Vitamin P—for pleasure. She argues that food should taste good to truly nourish both body and mind.

By combining nutrient-dense ingredients with punchy flavours, Gastman makes healthy eating both enjoyable and practical. Her approach skips rigid restrictions in favour of balance, proving that pleasure and nutrition can go hand in hand. Simple, flavourful additions keep her meals exciting without relying on processed shortcuts.