My Day on a Plate: Dietitian, Chloe McLeod


My Day On A Plate Guests
My Day on a Plate: Dietitian, Chloe McLeod

Let us introduce you to Chloe McLeod, an Accredited Practicing Dietitian and Sports Dietitian and lucky for us, a GMB health Ambassador—here to help us find the most nourishing products for you each month.

After first meeting Chloe we were blown away by her in depth knowledge and experience. She specialises in food intolerance's, arthritis, autoimmune conditions and sport's nutrition.

Chloe wears many hats, working with private clients, running an online program 'The FODMAP Challenge', working in corporate health in Sydney and sitting on the board for Sports Dietitian’s Australia. She can also be found working alongside the women's cycling team Roxsolt Attaquer and triathlon team MaccaX. She even worked with the NRL U20's squad!

It is clear that Chloe is one inspiring, busy lady, so we sat down to find out what her day on a plate looks like!

Chloe's Day on a Plate...

5.30am

My day usually starts with some form of movement, be it going for a run, yoga, some other exercise class, or I’ll walk into work. I love exercising in the morning, as it wakes you up for the day, and I always find in itself is a form of meditation.

7.30am

I am a creature of habit, with only a few variations to my regular breakfast. Most days I make my own muesli from a mix of oats, nuts and seeds, then I’ll add some fruit and greek yoghurt. In winter I’ll often cook oats with a spoon of natural peanut butter and banana to make porridge—cooking the banana in with the oats and nut butter is what makes it! I love avocado on toast as well, so this is also a regular in my routine.

Sometimes I start with clients at 7:00am, in these instances breakfast is a little earlier, but if I can, I aim to have it after 7.30am.

9.30am

Time for my morning coffee or matcha latte, depending on where I am working that day and what’s available, and of course—what I feel like.

12.30pm

Lunch is nearly always a salad in warmer weather. Usually there’s cabbage, green beans, carrot, chickpeas or lentils and whatever else I have in the fridge. Sometimes I’ll add some tuna, salmon or fetta if I feel I’m needing a little extra. In winter this will usually turn into a vegetable and bean soup. I love adding herbs and spices, such as turmeric, cumin and cayenne pepper.

I always make sure lunch is organised the night before, to help save me time in the morning – being prepared makes making healthy food choices so much easier! If possible, getting out for a quick walk around the block, or incorporating some meditation helps me concentrate better in the afternoon.

3.30pm

Raw nuts make a wonderful afternoon snack, as they are a great source of healthy fats, and really filling. I find these to be the best on the days I see clients in the afternoon, as I’ll be able to stay satisfied, even if dinner is a little late.

If I’m wanting something sweet, I’ll either have some fruit or plain yoghurt with a sprinkle of cinnamon. That said, some days I am not hungry so don’t worry about having anything.

7.30pm

Dinner is quite varied, but is always based on veggies or salad. Plus of course, lean protein. I love fish, particularly salmon and snapper. These with some veggies, such as green beans, broccoli and bok choy, plus sweet potato is a regular in our house.

9.30pm

Time for bed! One of the things I find I am talking more and more about is getting enough sleep. I like to practice what I preach, and getting 8 hours means feeling better, and functioning better the next day.

Recipe: Mediterranean Salad Bowl

Suitable for Pescatarian, Wheat free, Gluten free, Dairy free, FODMAP friendly (use brown lentils instead of chickpeas)

Serves 2 | 10 minutes preparation time

Ingredients:

  • 1 cup cabbage, shredded
  • 1 cup baby spinach leaves
  • 1 carrot, grated
  • 1 cup cherry tomatoes
  • 2/3 cup chickpeas or lentils (canned and rinsed for convenience)
  • 4 slices smoked salmon
  • Drizzle extra virgin olive oil
  • Juice of ½ lemon

Method:

Arrange all ingredients in two bowls, splitting evenly between both, then drizzle with olive oil and a squeeze of lemon juice

Serving suggestion: Swap smoked salmon for boiled egg, or grilled swordfish

Per serve provides:
Energy: 1089kJ, Protein: 18.5g, Fat: 10.7g, Fibre: 10.5g

Recipe: Turmeric and Ginger Salmon

Serves 2 | 15 minutes preparation, 20 minutes cooking time

Ingredients:

  • 2 fillets salmon (approx. 120g each)
  • 1 tbsp olive oil
  • 1cm nub ginger, sliced
  • 1cm nub fresh turmeric, sliced
  • Cracked pepper

Method:

  1. Pre-heat oven to 180C and line a baking dish with baking paper.
  2. Place the salmon in dish and top with turmeric, ginger and cracked pepper to taste.
  3. Cover, and bake in oven for 15-20 minutes, or until fish is medium rare.

Serve with sautéed low FODMAP vegetables and quinoa.

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