Lena Marsh
RDN, MS
Registered dietitian with a clinical specialism in everyday nutrition, diet patterns, protein targets, micronutrient adequacy in real cooking.
Who reviews the work.
Lena Marsh is a Registered Dietitian Nutritionist (RDN) with a Master's in Clinical Nutrition from King's College London. She has spent the last seven years in NHS clinical practice and private nutrition consulting, and her interest sits squarely at the intersection of evidence-based eating patterns and the practical food question patients actually ask: 'so what do I cook tomorrow?' She reads every recipe on this site against the British Dietetic Association evidence base, the USDA FoodData Central reference, and her own clinical judgement on protein density and micronutrient balance. She is the human accountable for every nutrition number on ThatCleanChef.
Recipes and guides on this site.
- Reviewed Aug 2026
Salmon Cakes: Crisp Outside, Tender Inside, 25 Minutes
Salmon cakes that are crisp outside and tender inside instead of dry and crumbling: salmon bound with Dijon, egg, chives and minimal breadcrumb, pan-seared golden. 28g protein. Works with tinned or fresh salmon.
- Reviewed Aug 2026
Protein Waffles: Crisp, 30g Protein, Not Rubbery
Protein waffles that come out crisp instead of rubbery: a batter of blended oats, eggs, cottage cheese and protein powder, cooked golden in a hot iron. 30g protein. Rest the batter and leave them in long enough.
- Reviewed Aug 2026
Turkey Chili: Lean, 40 Minutes
Turkey chili that is lean without tasting thin: lean ground turkey browned hard, then simmered with beans, tomatoes, cumin and smoked paprika. 34g protein and 12g fiber per bowl.
- Reviewed Aug 2026
Protein Smoothie: Creamy, 30g Protein, No Chalk
A protein smoothie that tastes creamy and balanced instead of chalky and sweet: Greek yogurt, frozen banana, berries, milk and an optional scoop of protein, plus chia for fiber. 30g protein per serving.
- Reviewed Aug 2026
Turkey Meatballs: Juicy, 30 Minutes
Turkey meatballs that stay juicy instead of dry and crumbly: lean turkey bound with grated zucchini, parmesan and an egg, baked not fried. 32g protein. Grated zucchini keeps them moist and gentle mixing keeps them tender.
- Reviewed Aug 2026
Kale Salad: Tender Not Tough, Properly Massaged
Kale salad that eats tender and mild instead of tough and bitter: the kale is massaged with lemon, oil and salt until it softens, then tossed with parmesan, toasted seeds and a lemon dressing. Naturally high-fiber.
- Reviewed Aug 2026
White Chicken Chili: Creamy, 35 Minutes
White chicken chili that is creamy without a pile of cheese: white beans, chicken, green chiles and cumin in a broth thickened by blended beans and a spoon of yogurt. 34g protein, gluten-free.
- Reviewed Aug 2026
Turkey Burgers: Juicy, 25 Minutes
Turkey burgers that are juicy and savory instead of dry and bland: lean turkey seasoned with grated onion, Worcestershire and Dijon, seared hot. 35g protein. A dimple in the center and grated onion do the work.
- Reviewed Aug 2026
Quinoa Salad: Fluffy Not Mushy, Meal-Prep Ready
Quinoa salad that stays fluffy and separate instead of clumping: properly cooked and cooled quinoa with cucumber, tomato, chickpeas, herbs and a lemon-olive-oil dressing. 14g protein and 9g fiber, vegan.
- Reviewed Aug 2026
Baba Ganoush: Smoky, Creamy, Charred Eggplant
Baba ganoush that tastes smoky and creamy instead of bitter and watery: the eggplant is charred over a flame or in a hot oven, drained well, then stirred with tahini, lemon and garlic. Naturally vegan and gluten-free.
- Reviewed Aug 2026
Chicken Noodle Soup: Clear, Comforting, 40 Minutes
Chicken noodle soup that tastes clear and comforting instead of greasy and flat: chicken poached in a well-seasoned broth with carrot, celery and dill, noodles cooked separately. 30g protein a bowl.
- Reviewed Aug 2026
Minestrone Soup: Thick, Vegetable-Packed, 40 Minutes
Minestrone the way it should be: a thick, vegetable-packed Italian soup with beans, tomatoes, greens and a parmesan rind simmered into the broth. Naturally high-fiber at 11g a bowl, easily vegetarian or vegan.
Plus 105 more, see the recipe index.