Sarah Ann Macklin: My Food & Fitness Regime

Sarah Ann Macklin is a model on a mission. After 12 years modelling for brands including Burberry and Dolce & Gabbana, she retrained as a nutritionist and set up the Be Well Collective, a charitable initiative aiming to bring nutritional education and mental health support to models and members of the fashion industry. Based on Harley Street, Sarah Ann is a staunch advocate of teaching the importance of nutrition, and how it can positively impact your life. Here, she tells us what an average day-in-the-life looks like, as well as how she keeps her mind and body healthy… 

From the minute I wake up, I prioritise nutrition. I always start my day with a large glass of water and herbal tea. Half an hour later, I’ll have a black coffee and if I’m not going to the gym, I’ll make some porridge. I find a big bowl of warm porridge so nourishing, and it’s also a great way to pack in nutrition – I stir in Haskapa powder, which contains three times more antioxidants than blueberries, and often sprinkle over bee pollen, rich in vitamin C, chia seeds, which are packed with omega-3s and chopped walnuts, which are packed with vitamin E. I tend not to take supplements and instead focus on making my meals as nutritionally rich as possible. The only supplement I do take is vitamin D, which we all need in winter.

I don’t always buy organic. I try to when I can, but it’s not always possible. Open my fridge and, without fail, you’ll always find green vegetables, oat milk, berries, hummus and dark chocolate.

I’ve been pescatarian for ten years. I cut meat out of my diet a decade ago when I was diagnosed with a health condition. Other than that, I eat pretty much everything apart from cheese, which I’ve never liked. I’m very wary of excluding major food groups – restriction in your diet can lead to deficiencies.

I eat a lot of fish. Freshly grilled salmon or seabass with a side of freekeh salad and lots of greens drizzled with olive oil is one of my go-to dinner staples. If I’m entertaining, I will often serve a huge fillet of John Dorey with roasted tomatoes and black olives, accompanied with a load of delicious vegetable sides – favourites include hassleback potatoes, tenderstem broccoli with tahini and sesame seed dressing, roasted fennel, carrots and slow-roasted peppers. However, I try to keep my weekdays as plant-based as possible.

I batch cook soup every weekend. My favourites include butternut squash and carrot soup, which I top with dukkah and coriander, as well as green soups – pea, lettuce and cucumber is an amazing combination. I often have soup for supper with some hummus and Danish rye bread, especially if I’ve had breakfast and lunch meetings.

Brunch is a weekend must. I love Granger & Co and La Lantana – poached eggs, smoked salmon and avocado on rye bread is my favourite. When it comes to dinner, I love Palmar, Duck Soup, St Johns (their turbot and sole is to die for), or Salon in Brixton Market.