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A holistic nutritionist (BSc) and whole food cook specialising in sugar-free and gut-friendly recipes with a focus on the magic of real food.
When it comes to wellness, it’s about what you can have, not what you can’t.
A holistic nutritionist (BSc) and self-proclaimed healthy chef specialising in sugar-free and gut-friendly recipes with a focus on the magic of real food. When it comes to wellness, it’s about what you can have, not what you can’t.
Short paragraph synopsis detailing the workshop or class. Lorem ipsum dolor sit amet consectetur. Diam proin pellentesque id diam dictum. Risus pellentesque ultrices bibendum a viverra.
Short paragraph synopsis detailing the workshop or class. Lorem ipsum dolor sit amet consectetur. Diam proin pellentesque id diam dictum. Risus pellentesque ultrices bibendum a viverra.
Anti-inflammatory breakfast eaten on the floor (the only sunny spot of the house) 🌞 Two pastured eggs cooked in coconut oil with some zucchini and mushrooms, and sardines which are apparently trending 🐟 Followed by some coconut yoghurt and organic berries 🍓🫐
#breakfast #wholefoods #cooklikeanutritionist
Anti-inflammatory breakfast eaten on the floor (the only sunny spot of the house) 🌞 Two pastured eggs cooked in coconut oil with some zucchini and mushrooms, and sardines which are apparently trending 🐟 Followed by some coconut yoghurt and organic berries 🍓🫐
#breakfast #wholefoods #cooklikeanutritionist
Slow food now, fast food later 🫡 This is an incredibly simple slow cook beef brisket recipe. The onions and garlic even go in raw, no fuss required. And it is cooked in my @brevilleaus Fast Slow Go aka the GOAT of kitchen appliances 👍
Cut from @locavorebyron
Recipe live on website now 🫶
#simplefood #wholefoodcooking #beefbrisket #beefrecipe #slowcookrecipe #slowfoodnowfastfoodlater
Slow food now, fast food later 🫡 This is an incredibly simple slow cook beef brisket recipe. The onions and garlic even go in raw, no fuss required. And it is cooked in my @brevilleaus Fast Slow Go aka the GOAT of kitchen appliances 👍
Cut from @locavorebyron
Recipe live on website now 🫶
#simplefood #wholefoodcooking #beefbrisket #beefrecipe #slowcookrecipe #slowfoodnowfastfoodlater
Kitchen peace with the a sprinkle of boy mum which is really disrupting the aesthetic 😆🏀 A few things I’ve eaten lately, including a herbal infusion from @erinlovellverinder book! For postpartum depletion nonetheless! #wannbeherbalist
Kitchen peace with the a sprinkle of boy mum which is really disrupting the aesthetic 😆🏀 A few things I’ve eaten lately, including a herbal infusion from @erinlovellverinder book! For postpartum depletion nonetheless! #wannbeherbalist
These no-bake 2-ingredient date and coconut bars are affordable, lunchbox-friendly, and freezer-safe.
I discovered something similar at my local bulk food store, and they quickly became a staple for my fourth trimester munching and my kids school lunches!
So I set to work to create my own recipe for this chewy, naturally sweet little treat.
Ingredients
600g pitted dates
350g desiccated coconut.
Method
Soak the dried dates in hot water for 10 minutes to soften.
Drain the dates and blend into a smooth paste in a food processor.
In a large bowl, combine the date paste with the desiccated coconut. Mix well until fully incorporated. This is best done by hand.
Line a 20cm x 20cm square baking tin with baking paper.
Press the mixture firmly and evenly into the prepared tin using a spatula or the back of a spoon.
Refrigerate for at least two hour until set.
Slice into 36 bars and store in an air tight container in the fridge for 10 days or the freezer for three months.
These no-bake 2-ingredient date and coconut bars are affordable, lunchbox-friendly, and freezer-safe.
I discovered something similar at my local bulk food store, and they quickly became a staple for my fourth trimester munching and my kids school lunches!
So I set to work to create my own recipe for this chewy, naturally sweet little treat.
Ingredients
600g pitted dates
350g desiccated coconut.
Method
Soak the dried dates in hot water for 10 minutes to soften.
Drain the dates and blend into a smooth paste in a food processor.
In a large bowl, combine the date paste with the desiccated coconut. Mix well until fully incorporated. This is best done by hand.
Line a 20cm x 20cm square baking tin with baking paper.
Press the mixture firmly and evenly into the prepared tin using a spatula or the back of a spoon.
Refrigerate for at least two hour until set.
Slice into 36 bars and store in an air tight container in the fridge for 10 days or the freezer for three months.
I know we all do it 😆
FYI please know I don’t make these sorts of meals for my family every night, often need to do just quick meals with limited time.
But… Lol.
#homecook #familydinner #wholefooddinner
I know we all do it 😆
FYI please know I don’t make these sorts of meals for my family every night, often need to do just quick meals with limited time.
But… Lol.
#homecook #familydinner #wholefooddinner
Recents 🧚
Dairy Free Brown “Butter” Pumpkin Pasta with Kale & Hazelnuts ✨ Recipe below, adapted from @elizabethhewson for @budeli.world
Ingredients:
• 500g butternut pumpkin, peeled + cubed
• 2 tbsp olive oil, divided
• 125g @budeli.world butter
• 2 garlic cloves, minced
• Few sprigs fresh oregano, leaves picked
• ½ bunch kale, stems removed roughly chopped
• 300g gluten-free spaghetti (I recommend @olivegreenorganics )
• Handful hazelnuts, roasted + chopped
• 1 lemon (zest + juice)
• Salt, to taste
Method:
Roast Pumpkin: Toss pumpkin with 1 tbsp olive oil + salt. Roast at 200°C (fan) for 20–25 mins until golden.
Cook Pasta: Boil salted water. Cook spaghetti (approx. 12 mins). Reserve a splash of pasta water.
Brown Butter Sauce: In a large pan, melt butter with 1 tbsp olive oil. Once foaming, add garlic + oregano. Swirl until it browns (about 5 mins).
Combine: Add kale + most of the roasted pumpkin (save some for garnish). Stir to coat. Add pasta + splash of pasta water. Toss to combine.
Serve: Finish with lemon zest + juice. Plate, then top with reserved pumpkin + hazelnuts.
#dairyfree #dairyfreebutter #glutenfreerecipe #pumpkinpasta #pastarecipe #glutenfreepasta
Dairy Free Brown “Butter” Pumpkin Pasta with Kale & Hazelnuts ✨ Recipe below, adapted from @elizabethhewson for @budeli.world
Ingredients:
• 500g butternut pumpkin, peeled + cubed
• 2 tbsp olive oil, divided
• 125g @budeli.world butter
• 2 garlic cloves, minced
• Few sprigs fresh oregano, leaves picked
• ½ bunch kale, stems removed roughly chopped
• 300g gluten-free spaghetti (I recommend @olivegreenorganics )
• Handful hazelnuts, roasted + chopped
• 1 lemon (zest + juice)
• Salt, to taste
Method:
Roast Pumpkin: Toss pumpkin with 1 tbsp olive oil + salt. Roast at 200°C (fan) for 20–25 mins until golden.
Cook Pasta: Boil salted water. Cook spaghetti (approx. 12 mins). Reserve a splash of pasta water.
Brown Butter Sauce: In a large pan, melt butter with 1 tbsp olive oil. Once foaming, add garlic + oregano. Swirl until it browns (about 5 mins).
Combine: Add kale + most of the roasted pumpkin (save some for garnish). Stir to coat. Add pasta + splash of pasta water. Toss to combine.
Serve: Finish with lemon zest + juice. Plate, then top with reserved pumpkin + hazelnuts.
#dairyfree #dairyfreebutter #glutenfreerecipe #pumpkinpasta #pastarecipe #glutenfreepasta
Pistachio is the it-girl of nuts at the moment… and she just upgraded tzatziki. Nutty, creamy, tangy - this dip is what summer mezze dreams are made of.
Ingredients:
2 cucumbers
1 cup full-fat Greek yoghurt
1/4 cup pistachio butter
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
¼ cup dill, fresh, finely chopped
¼ cup mint, fresh, finely chopped
½ lemon, zested and juiced
Salt and pepper
To make:
Begin by grating the cucumbers. Place in a sieve, and drain of excess water by pressing the cucumber with a spoon.
In a mixing bowl, combine the drained cucumbers, Greek yoghurt, pistachio butter, lemon zest, lemon juice, crushed garlic, dill, mint and olive oil.
Mix all the ingredients until they are well combined.
Season with salt and pepper to taste.
Cover the bowl and let sit in the fridge for at least 15 minutes.
#pistachio #pistachiodream #tzatziki #healthyfood #pistachiobutter #pistachiorecipes #cooklikeanutritionist
Pistachio is the it-girl of nuts at the moment… and she just upgraded tzatziki. Nutty, creamy, tangy - this dip is what summer mezze dreams are made of.
Ingredients:
2 cucumbers
1 cup full-fat Greek yoghurt
1/4 cup pistachio butter
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
¼ cup dill, fresh, finely chopped
¼ cup mint, fresh, finely chopped
½ lemon, zested and juiced
Salt and pepper
To make:
Begin by grating the cucumbers. Place in a sieve, and drain of excess water by pressing the cucumber with a spoon.
In a mixing bowl, combine the drained cucumbers, Greek yoghurt, pistachio butter, lemon zest, lemon juice, crushed garlic, dill, mint and olive oil.
Mix all the ingredients until they are well combined.
Season with salt and pepper to taste.
Cover the bowl and let sit in the fridge for at least 15 minutes.
#pistachio #pistachiodream #tzatziki #healthyfood #pistachiobutter #pistachiorecipes #cooklikeanutritionist
Real food never goes out of style.
It was such a joy to join @morningshowon7 this morning to chat about the weird and wacky diet trends making the rounds on social media, and why real, whole food will always be the antidote.
Because when food is fresh, close to nature, and made with intention, it always wins. Like this nourishing spread from @eatiku_ in front of me.
If you’re ready to reset with real food, explore the Real Food Reset box curated by me and packed with delicious, wholesome meals.
Use code LIV20 at checkout to try it for yourself.
#realfood #wholefood #plantbased #mealdeliverysydney #ikuwholefood #wellness
Real food never goes out of style.
It was such a joy to join @morningshowon7 this morning to chat about the weird and wacky diet trends making the rounds on social media, and why real, whole food will always be the antidote.
Because when food is fresh, close to nature, and made with intention, it always wins. Like this nourishing spread from @eatiku_ in front of me.
If you’re ready to reset with real food, explore the Real Food Reset box curated by me and packed with delicious, wholesome meals.
Use code LIV20 at checkout to try it for yourself.
#realfood #wholefood #plantbased #mealdeliverysydney #ikuwholefood #wellness
Anti-inflammatory breakfast eaten on the floor (the only sunny spot of the house) 🌞 Two pastured eggs cooked in coconut oil with some zucchini and mushrooms, and sardines which are apparently trending 🐟 Followed by some coconut yoghurt and organic berries 🍓🫐
#breakfast #wholefoods #cooklikeanutritionist
Anti-inflammatory breakfast eaten on the floor (the only sunny spot of the house) 🌞 Two pastured eggs cooked in coconut oil with some zucchini and mushrooms, and sardines which are apparently trending 🐟 Followed by some coconut yoghurt and organic berries 🍓🫐
#breakfast #wholefoods #cooklikeanutritionist
Slow food now, fast food later 🫡 This is an incredibly simple slow cook beef brisket recipe. The onions and garlic even go in raw, no fuss required. And it is cooked in my @brevilleaus Fast Slow Go aka the GOAT of kitchen appliances 👍
Cut from @locavorebyron
Recipe live on website now 🫶
#simplefood #wholefoodcooking #beefbrisket #beefrecipe #slowcookrecipe #slowfoodnowfastfoodlater
Slow food now, fast food later 🫡 This is an incredibly simple slow cook beef brisket recipe. The onions and garlic even go in raw, no fuss required. And it is cooked in my @brevilleaus Fast Slow Go aka the GOAT of kitchen appliances 👍
Cut from @locavorebyron
Recipe live on website now 🫶
#simplefood #wholefoodcooking #beefbrisket #beefrecipe #slowcookrecipe #slowfoodnowfastfoodlater
Kitchen peace with the a sprinkle of boy mum which is really disrupting the aesthetic 😆🏀 A few things I’ve eaten lately, including a herbal infusion from @erinlovellverinder book! For postpartum depletion nonetheless! #wannbeherbalist
Kitchen peace with the a sprinkle of boy mum which is really disrupting the aesthetic 😆🏀 A few things I’ve eaten lately, including a herbal infusion from @erinlovellverinder book! For postpartum depletion nonetheless! #wannbeherbalist
These no-bake 2-ingredient date and coconut bars are affordable, lunchbox-friendly, and freezer-safe.
I discovered something similar at my local bulk food store, and they quickly became a staple for my fourth trimester munching and my kids school lunches!
So I set to work to create my own recipe for this chewy, naturally sweet little treat.
Ingredients
600g pitted dates
350g desiccated coconut.
Method
Soak the dried dates in hot water for 10 minutes to soften.
Drain the dates and blend into a smooth paste in a food processor.
In a large bowl, combine the date paste with the desiccated coconut. Mix well until fully incorporated. This is best done by hand.
Line a 20cm x 20cm square baking tin with baking paper.
Press the mixture firmly and evenly into the prepared tin using a spatula or the back of a spoon.
Refrigerate for at least two hour until set.
Slice into 36 bars and store in an air tight container in the fridge for 10 days or the freezer for three months.
These no-bake 2-ingredient date and coconut bars are affordable, lunchbox-friendly, and freezer-safe.
I discovered something similar at my local bulk food store, and they quickly became a staple for my fourth trimester munching and my kids school lunches!
So I set to work to create my own recipe for this chewy, naturally sweet little treat.
Ingredients
600g pitted dates
350g desiccated coconut.
Method
Soak the dried dates in hot water for 10 minutes to soften.
Drain the dates and blend into a smooth paste in a food processor.
In a large bowl, combine the date paste with the desiccated coconut. Mix well until fully incorporated. This is best done by hand.
Line a 20cm x 20cm square baking tin with baking paper.
Press the mixture firmly and evenly into the prepared tin using a spatula or the back of a spoon.
Refrigerate for at least two hour until set.
Slice into 36 bars and store in an air tight container in the fridge for 10 days or the freezer for three months.
I know we all do it 😆
FYI please know I don’t make these sorts of meals for my family every night, often need to do just quick meals with limited time.
But… Lol.
#homecook #familydinner #wholefooddinner
I know we all do it 😆
FYI please know I don’t make these sorts of meals for my family every night, often need to do just quick meals with limited time.
But… Lol.
#homecook #familydinner #wholefooddinner
Recents 🧚
Dairy Free Brown “Butter” Pumpkin Pasta with Kale & Hazelnuts ✨ Recipe below, adapted from @elizabethhewson for @budeli.world
Ingredients:
• 500g butternut pumpkin, peeled + cubed
• 2 tbsp olive oil, divided
• 125g @budeli.world butter
• 2 garlic cloves, minced
• Few sprigs fresh oregano, leaves picked
• ½ bunch kale, stems removed roughly chopped
• 300g gluten-free spaghetti (I recommend @olivegreenorganics )
• Handful hazelnuts, roasted + chopped
• 1 lemon (zest + juice)
• Salt, to taste
Method:
Roast Pumpkin: Toss pumpkin with 1 tbsp olive oil + salt. Roast at 200°C (fan) for 20–25 mins until golden.
Cook Pasta: Boil salted water. Cook spaghetti (approx. 12 mins). Reserve a splash of pasta water.
Brown Butter Sauce: In a large pan, melt butter with 1 tbsp olive oil. Once foaming, add garlic + oregano. Swirl until it browns (about 5 mins).
Combine: Add kale + most of the roasted pumpkin (save some for garnish). Stir to coat. Add pasta + splash of pasta water. Toss to combine.
Serve: Finish with lemon zest + juice. Plate, then top with reserved pumpkin + hazelnuts.
#dairyfree #dairyfreebutter #glutenfreerecipe #pumpkinpasta #pastarecipe #glutenfreepasta
Dairy Free Brown “Butter” Pumpkin Pasta with Kale & Hazelnuts ✨ Recipe below, adapted from @elizabethhewson for @budeli.world
Ingredients:
• 500g butternut pumpkin, peeled + cubed
• 2 tbsp olive oil, divided
• 125g @budeli.world butter
• 2 garlic cloves, minced
• Few sprigs fresh oregano, leaves picked
• ½ bunch kale, stems removed roughly chopped
• 300g gluten-free spaghetti (I recommend @olivegreenorganics )
• Handful hazelnuts, roasted + chopped
• 1 lemon (zest + juice)
• Salt, to taste
Method:
Roast Pumpkin: Toss pumpkin with 1 tbsp olive oil + salt. Roast at 200°C (fan) for 20–25 mins until golden.
Cook Pasta: Boil salted water. Cook spaghetti (approx. 12 mins). Reserve a splash of pasta water.
Brown Butter Sauce: In a large pan, melt butter with 1 tbsp olive oil. Once foaming, add garlic + oregano. Swirl until it browns (about 5 mins).
Combine: Add kale + most of the roasted pumpkin (save some for garnish). Stir to coat. Add pasta + splash of pasta water. Toss to combine.
Serve: Finish with lemon zest + juice. Plate, then top with reserved pumpkin + hazelnuts.
#dairyfree #dairyfreebutter #glutenfreerecipe #pumpkinpasta #pastarecipe #glutenfreepasta
Pistachio is the it-girl of nuts at the moment… and she just upgraded tzatziki. Nutty, creamy, tangy - this dip is what summer mezze dreams are made of.
Ingredients:
2 cucumbers
1 cup full-fat Greek yoghurt
1/4 cup pistachio butter
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
¼ cup dill, fresh, finely chopped
¼ cup mint, fresh, finely chopped
½ lemon, zested and juiced
Salt and pepper
To make:
Begin by grating the cucumbers. Place in a sieve, and drain of excess water by pressing the cucumber with a spoon.
In a mixing bowl, combine the drained cucumbers, Greek yoghurt, pistachio butter, lemon zest, lemon juice, crushed garlic, dill, mint and olive oil.
Mix all the ingredients until they are well combined.
Season with salt and pepper to taste.
Cover the bowl and let sit in the fridge for at least 15 minutes.
#pistachio #pistachiodream #tzatziki #healthyfood #pistachiobutter #pistachiorecipes #cooklikeanutritionist
Pistachio is the it-girl of nuts at the moment… and she just upgraded tzatziki. Nutty, creamy, tangy - this dip is what summer mezze dreams are made of.
Ingredients:
2 cucumbers
1 cup full-fat Greek yoghurt
1/4 cup pistachio butter
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
¼ cup dill, fresh, finely chopped
¼ cup mint, fresh, finely chopped
½ lemon, zested and juiced
Salt and pepper
To make:
Begin by grating the cucumbers. Place in a sieve, and drain of excess water by pressing the cucumber with a spoon.
In a mixing bowl, combine the drained cucumbers, Greek yoghurt, pistachio butter, lemon zest, lemon juice, crushed garlic, dill, mint and olive oil.
Mix all the ingredients until they are well combined.
Season with salt and pepper to taste.
Cover the bowl and let sit in the fridge for at least 15 minutes.
#pistachio #pistachiodream #tzatziki #healthyfood #pistachiobutter #pistachiorecipes #cooklikeanutritionist
Real food never goes out of style.
It was such a joy to join @morningshowon7 this morning to chat about the weird and wacky diet trends making the rounds on social media, and why real, whole food will always be the antidote.
Because when food is fresh, close to nature, and made with intention, it always wins. Like this nourishing spread from @eatiku_ in front of me.
If you’re ready to reset with real food, explore the Real Food Reset box curated by me and packed with delicious, wholesome meals.
Use code LIV20 at checkout to try it for yourself.
#realfood #wholefood #plantbased #mealdeliverysydney #ikuwholefood #wellness
Real food never goes out of style.
It was such a joy to join @morningshowon7 this morning to chat about the weird and wacky diet trends making the rounds on social media, and why real, whole food will always be the antidote.
Because when food is fresh, close to nature, and made with intention, it always wins. Like this nourishing spread from @eatiku_ in front of me.
If you’re ready to reset with real food, explore the Real Food Reset box curated by me and packed with delicious, wholesome meals.
Use code LIV20 at checkout to try it for yourself.
#realfood #wholefood #plantbased #mealdeliverysydney #ikuwholefood #wellness
