Tag Archives: lunch

Fibre: The Original Sexy Superfood

When was the last time you discussed your bowel movements at a dinner party? It seems fibre intake and subsequent bowel activities are not a popular dinner conversation. Trendy superfoods like acai and goji berries, spirulina, cacao and wheat grass seem to be the focus when discussing superfoods.

Don’t get me wrong, I do love an acai breakfast bowl – spirulina shot and raw cacao coated goji berries do excite me. However, expensive ingredients from exotic locations are omnipresent whilst fibre is often considered passé.

Long before noni juice was purported to aid digestive discomfort and maca was heralded for …

Read the complete article on TheUpside Blog HERE

For wholesome nourishing and utterly delicious high fibre breakfast options, see HERE


Honesty is the Best Policy

Something honest and authentic….

Many claim to be nutrition and health “experts” yet what they offer is shonky claims based on nothing but hocus pocus. I don’t follow the status quo just to win popularity contests. Your health and wellbeing is far too important and so is mine.

photo (4)

I prefer to let my work and achievements speak for themselves rather than dismiss specific individuals, products or services that oppose my core principles.
But the truth is, for too long my industry has been attacked by “experts” with no basic nutrition education and training.

Nutrition science is far more complicated than coconut oil, kale smoothies and chia pudding.

Chia Pudding

Chia Pudding

I am a Registered Nutritionist, registered with a professional body. (See here)

Every three years I need to accrue a minimum of 300 continuing professional development points in order to retain my registration; even though I have studied nutrition for over 6 years, have 2 nutrition degrees (one undergrad and one postgrad) and have been in this industry for more years than my young face may indicate.

I don’t say that to satisfy my ego, you simply deserve to know what my qualifications and credentials are. It is why I pride myself on honesty and authenticity.

And so with that, I have just received my updated certificate, registering me for the next three years.

Happy Days xx

Nutrition Society of Australia Registration Certificate

Nutrition Society of Australia Registration Certificate

Cauliflower Pizza

Pizza is an interesting food.

It has the potential to be nourishing and wholesome with plentiful vegetables, yet so often the goodness is lacking.

Sorry to bare bad news but let’s face it, thick white bread covered in salty processed meats, then doused with excessive sauces and cheese is not going to do a thing for glistening skin, energy levels and concentration.

Enter, my cauliflower pizza and suddenly the story has a happier ending.

See here for my feelings about cauliflower.

This recipe is a winner. It is still on the indulgent side with the cheese addition, so should be consumed only occasionally.

Prepare the base for your guests and let them top it themselves for an interactive dinner party

or top it with my favorites, rocket leaves, pine nuts and herbs as I have in this recipe. Just be warned, once you serve this to your guests, they may never leave.

Cauliflower Pizza

Cauliflower Pizza

Serves: 1 Cauliflower Pizza per person


1 Cup Grated Cauliflower

3/4 Cup Cheese

1 Egg

1 Tablespoon Dried Mixed Herbs

1/3 Avocado

1 Tablespoon Pine Nuts

Handful of Rocket Leaves


Preheat oven to 180C.

Shred/Grate Cheese.

Mix grated cheese with grated cauliflower.

Beat egg. Add egg to cauliflower/cheese. Mix to combine.

Line small pizza pan or baking tine base, with baking paper.

Evenly spread pizza ingredients onto pan to form pizza base.

Top with mixed herbs.

Bake in oven for 15-20 minutes, or until pizza browns, cheese melts and pizza is slightly firm.

Remove from oven.

Top with avocado, pine nuts and rocket leaves.

Optional: In a mortar and pestle pound basil and spinach leaves with a little olive oil to form a paste. Spread lightly over the pizza as a pesto sauce before topping with the avocado, pine nuts and rocket.

Beetroot Pancakes

Beetroot Pancakes topped with snow pea sprouts, mixed leaves and vegan dill cashew cheese

Beetroot Pancakes topped with snow pea sprouts, mixed leaves and vegan dill cashew cheese

I like beetroot, a lot! See here for my download on the benefits.

Other wise, stay here for this stunning recipe. I make beetroot pancakes for a quick dinner but they are equally suited to breakfast or lunch.

I prefer pikelet size pancakes but if you prefer larger size morsels, use a larger pan 🙂


1 Beetroot, grated

1 Cup Buckwheat Flour

1 Egg

1/2 Cup Milk (I use unsweetened almond milk or quinoa milk)

1/4 Cup Sparkling Mineral Water

1/4 cup Buttermilk

Macadamia Nut Oil


Sift buckwheat flour into bowl.

Add egg to buckwheat, mix.

Add grated beetroot, mix.

Whilst stirring, slowly add milk, sparkling water and buttermilk. I prefer to do this step with a fork, rather than a beater or processor to prevent over mixing and enable the sparkling water and buttermilk to combine gently.

Note: depending on the absorption of the buckwheat flour, you made to add slightly more flour or liquid. The batter should be wet and thick but not overly sloppy from the liquid.

Heat pan to high heat.

Once hot, add 1 tablespoon macadamia nut oil, allow to coat the entire pan.

Turn heat down to medium heat.

In batches, ladle beetroot pancake mixture into pan. – careful not to overcrowd the pan.

Cook on each side for 2 minutes or until the pancake is colored and ‘browned’.

Repeat process until all the batter is used. May need to add another 1 tablespoon macadamia nut oil or wipe down the pan between batches.

Serve with leafy greens and either cashew cheese or ricotta cheese for a hearty meal.