Most days (well every day) you’ll find me in my kitchen whipping up something nourishing and delicious to share with my partner. You’ll also find me in the office doing one-on-one nutrition consultations or working on my laptop drinking copious amounts of herbal tea or homemade bone broth.
As well as my work, I’m also a foodie, healthy recipe developer, photographer, food stylist, educator, researcher, writer, cookbook author, mountain enthusiast, and coffee and tea connoisseur.
MY FOOD PHILOSOPHY
As a nutritionist, I get a lot of questions asking me how I eat. I understand that people are curious and want to know what kind of diet I’m on. If I eat meat or fruit or nuts. They want to know if I fast daily or just on Tuesdays; or whether I avoid nightshades, oxalates, fructose or what I think of the carnivore diet. The list goes on. To be honest, what I do is much simpler than that. I eat intuitively. I eat seasonally and locally. And most importantly, I eat REAL FOOD. However, my food philosophy never changes. Here are some simple rules I follow:
Eat food your great grandmother would recognise (aka real food)
Less is more when it comes to ingredients
Include a wide variety of vegetables
Just because the ingredients change, doesn’t mean the menu has to. Even if you have to give up gluten or dairy for a time, there’s always a healthier alternative to your favourite foods that you can still enjoy
Eat to feel well, not to be thin
Eat to nourish and nurture your gut health
Stay hydrated
If food comes in a packet - read the ingredients list always
There is no perfect diet that will work for everyone