Celebrity Health – Gaby Roslin

TV and radio presenter Gaby Roslin talks to Liz Parry about her passion for nutrition and wellness

Image of Gaby Roslin: Holly Wren

Q Your interest in nutrition has a personal aspect to it. Could you share a little about that?

Gaby: Absolutely. My dad was diagnosed with bowel cancer 29 years ago, which made me start looking into nutrition. My mum then died 28 years ago this month, of lung cancer. When my dad got the all-clear, I became determined to learn everything I possibly could about health and nutrition. Before that, I had already started investigating my own diet because I discovered I have a wheat allergy, so I’m completely gluten-free. That personal experience, combined with my family history, fuelled my passion. I’ve been reading medical papers and researching gut health, reducing sugar, and making healthier choices for years. While I don’t have formal training, I’ve done my own extensive research and truly believe in the power of good nutrition.

Q: You’re really into fermented foods, aren’t you?

Gaby: I am! I love pickles, and for years people would tease me about eating so many. But now, the science backs it up – fermented foods are fantastic for gut health.

Q: What are some of the things you do to maintain a healthy lifestyle?

Gaby: Walking is a huge part of my routine. It’s great for physical and mental health, as well as being good for the environment. I also do weight training because as we age, especially as women, we need to build strength. Diet-wise, I eat a wide variety of plants – not just vegetables, but also nuts, seeds, and fruits. I make sure to include plenty of whole foods and avoid ultra-processed foods as much as possible. That said, I’m not about complete restriction. Tim Spector, who has been on my podcast, loves a Jaffa Cake, and I love pistachio ice cream. It’s all about balance, being mindful of what we eat while still allowing ourselves to enjoy treats.

Q: Do you follow the 80/20 rule when it comes to eating healthily?

Gaby: Not exactly. I don’t like setting strict percentages because everyone’s body is different. Instead, I focus on giving my gut a proper break. I don’t snack late at night, and I space out my meals. I usually have breakfast and an early dinner, but if I’m out for lunch, I’ll skip breakfast. People get too caught up in calorie counting or low-fat diets, but we now know that low-fat doesn’t necessarily mean healthier. Instead of rigid rules, I encourage adding more whole foods, cutting out ultra-processed foods, and being mindful of what you’re putting into your body.

Q: What are some simple everyday changes people can make for better health?

Gaby: I talk about this a lot in my book Spread the Joy. One of the easiest things is to start your day with a smile. Science shows that smiling, even for a moment, can help set a more positive tone for the day. Also, try to get outside. If you can walk, even just a little, it makes a huge difference. And if walking isn’t an option, just looking out the window at the sky can be beneficial. Small changes like getting off the bus one stop earlier or parking further away can add up. And of course, reducing ultra-processed food is key.

Q: Cooking from scratch can be time-consuming. Do you have any suggestions for quick, healthy meals?

Gaby: People think cooking from scratch takes forever, but it doesn’t have to. Keep a tin of beans, some chickpeas, and frozen veggies on hand. Frozen produce is actually picked at peak freshness, so it retains its nutrients. For a quick meal, throw beans, chickpeas, and frozen veggies into a pan with some chopped onion, dried mixed herbs, and tomatoes. Add a little chilli for heat. It’s a healthy, hearty meal that can be eaten on its own, with pasta, or with rice. I do this all the time, especially after a long day. Last night, I made a quick meal with black beans, chickpeas, red onion, chilli, and mixed herbs, and had it with avocado, lettuce, and cucumber. It took 10 minutes and was delicious!

Q: Do you enjoy cooking?

Gaby: I do, especially cooking what I love. I don’t have a sweet tooth, so I never bake cakes or puddings, even though I had to for Celebrity Bake Off! But I enjoy making nutritious meals.

For example, I’ll marinate wild-caught salmon in tamari (because I’m gluten-free), extra virgin olive oil, ginger, garlic, and chilli. I pair it with roasted greens like curly kale sprinkled with garlic powder and a bit of pink salt. I love fresh, wholesome food.

Q: There’s a theme of finding joy in your book, your podcast and your new radio show. Can you tell us more about that?

Gaby: On Magic Radio, we focus on “spreading the joy,” especially on Saturday mornings when people are rushing around. Life can be tough, and the news is often bleak, so if I can make just one person smile, that’s a win. I’ve been in television for 37 years and radio for 20, and I still love it. Ever since I was a child, I knew I wanted to be in broadcasting because it made me happy. My goal has always been to pass that joy on to others. Life is short, and we need to embrace the things that make us feel good.

Listen to Gaby Roslin every Saturday morning on Magic Radio from 10am. Gaby’s new Channel 5 series Shop Smart, Save Money starts on 26 February at 7pm.

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