How a nutritionist eats: simple rules for sustainable healthy meals
Nutritionist Rob Hobson follows a simple yet effective approach to eating well. His diet focuses on natural, unprocessed foods while ensuring he meets his daily protein needs. He balances discipline with flexibility, sticking to an 80/20 rule for long-term sustainability.
Hobson starts his day with a post-workout breakfast of overnight oats. The meal combines oats, milk, and minimally processed protein powder, giving him both fibre and protein. Oats also support digestion and promote healthy gut bacteria.
Hobson’s diet combines high-protein meals with flexibility. By prioritising natural foods and keeping prep simple, he maintains his health goals without strict restrictions. His method shows how balance and preparation can make healthy eating sustainable.
