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18 November 2018Last updated
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Healthy body

Eat like a nutritionist

Inger Houghton is a Dubai-based nutritionist and personal trainer who has nearly 43,000 Instagram users following her posts to find out how she stays in such great shape

Louisa Wilkins
27 Jul 2015 | 12:00 am
  • Inger Houghton.

    Source:Stefan Lindeque/ANM

“I haven’t always been interested in fitness. It was when I met my husband, who was doing a personal trainer course at the time, that I understood the real value of healthy living.

“After three years studying nutrition, I did a personal training course too and learned even more about staying in shape. Now I would say I live a healthy lifestyle and, most of the time, exercising and eating healthy is not something I have to motivate myself to do. It just feels natural. At the same time, I think that even healthy people eat unhealthily every once in a while and, in my opinion, it is an important part of living healthily to be able to enjoy a piece of cheesecake or a doughnut without feeling guilty about it.

“I am currently pregnant so my food preferences and eating habits have changed a bit, but here are some of my typical meals. Usually, when I am not pregnant, I follow an intermittent eating pattern, meaning that I eat my first meal around 1pm and my last around 8pm, and usually only eat two big meals plus one snack per day.”

 Healthy food

Inger’s must-haves for a healthy fridge

• Water

• High-quality protein such as fish fillets, poultry, meat or eggs

• At least five varieties of vegetables

• Healthy fat for cooking, such as coconut oil, or good old-fashioned butter

Healthy dinner

Inger’s favourite dinners

• Grilled salmon with mushy peas and broccoli

• Taco-seasoned minced meat with salad and guacamole

• Homemade pizza with coconut chicken, cashews, sweetcorn, red onion and pesto

• Salad with pan-fried chicken, avocado and feta cheese

Healthy meal

Inger’s five quick food fixes for a healthy meal in a hurry

1. Fried eggs and mushy peas – “I mash the peas with a dash of cooking cream and a pinch of salt and pepper.”

2. Omelette – “I fill it with whatever I can find in the fridge, such as turkey ham, onion and peppers.”

3. Protein bread with fried eggs – “You can find protein bread in some supermarkets.”

4. Porridge made with water and egg whites – “It tastes much better than it sounds! You can barely taste the egg whites, but they increase the nutrient value a lot.”

5. Delivery! – “I call Richy’s or So Salad! for a big, filling salad at least once a week. They are life-savers for me!”

Veggies

Five things Inger wishes she ate more of

• Fatty fish

• Fish oil supplements – “I recommend all my clients to take these, but somehow I never manage to follow my own advice.”

• Organic meat – “I wish I only ate organic, but it is so convenient to get my groceries from the Carrefour over the road instead.”

• Offal – “This is super-healthy, but does not appeal to me at all. Plus I would have no idea how to prepare it.”

• Bone stock – “Also super-healthy, but it’s just something I would never make time in my schedule to prepare.”

Inger’s top breakfasts/lunches

Boiled eggs with tomatoes and mashed avocado

1. Boiled eggs with tomatoes and mashed avocado

Protein bread with fried eggs

2. Protein bread with fried eggs

Oats cooked with water and egg whites, with nuts, seeds and dried fruit as toppings

3. Oats cooked with water and egg whites, with nuts, seeds and dried fruit as toppings

Fried eggs and vegetables

4. Fried eggs and vegetables

Fried eggs and berries

5. Fried eggs and berries

Leftover chicken and salad

6. Leftover chicken and salad

Salad with spinach, quinoa, peppers, red onion, avocado and beef

7. Salad with spinach, quinoa, peppers, red onion, avocado and beef

A mix of treats from the Organic Foods and Cafe’s lunch buffet

8. A mix of treats from the Organic Foods and Cafe’s lunch buffet

More about Inger

Age: 29

Nationality: Norwegian

Job: Nutritionist and personal trainer at Scandinavian Health & Performance, JLT (www.shpdubai.com)

Instagram: @ingerindubai 

Louisa Wilkins

By Louisa Wilkins

Editor