@emthenutritionist: What I eat in a day as a nutritionist I started off with my morning supplements, collagen and my probiotic Epetome (ad own brand) before making some herby-folded eggs. The trick is to make your pan nice and hot before adding the eggs and just pushing them into the centre to create ribbons. served with high-fibre rye bread for slow-release carbs. For lunch, I opted for a dupe of my favourite salad I buy from Marks and Spencer, the hot smoked salmon potato salad with lemon vinegar. I toss the cooked potatoes with Greek yoghurt, spring onion, salt, garlic and pepper. For dinner, I made my yoghurt harissa chicken with smokey rice. this is my husband’s current favourite, and it’s been a staple on our weekly rota; marinading the chicken in yoghurt makes it go so buttery soft. That was me well fed and ready for bed. #wieiad #whatieatinaday