Danielle Marie Dietitian

Danielle Marie Dietitian Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Danielle Marie Dietitian, Nutritionist, Darwin.

🍉 Founder & clinic owner of Dietitians NT
🥑 Wholefood Nutrition │ Gut Health │ Fitness │ Lifestyle
✉️ daniellemariedietitian@gmail.com
💫 Book a consult👇
https://www.halaxy.com/book/danielle-rodger/dietitian/552921/984431

October 🎃🍂🤎🍄‍🟫
05/11/2025

October 🎃🍂🤎🍄‍🟫

🥑 Two months left to make healthier choices, strengthen your habits, and show up for you. Small steps add up — finish th...
31/10/2025

🥑 Two months left to make healthier choices, strengthen your habits, and show up for you. Small steps add up — finish the year with progress you’ll be proud of 💚

🎃 What better way to celebrate Halloween than with a deliciously spooky pumpkin soup (recipe below), perfect when paired...
31/10/2025

🎃 What better way to celebrate Halloween than with a deliciously spooky pumpkin soup (recipe below), perfect when paired with a scary movie or show 🎥 👻

My personal favourites to watch at Halloween are Supernatural, The Rocky Horror Picture Show, or any Simpsons Halloween specials 🦇🖤 What’s your favourite Halloween food and movie combo? 👇

Spooky delicious pumpkin soup (makes 4 bowl serves)

Ingredients:
1Tbsp olive oil
1kg pumpkin of choice (I like butternut for soup)
1 small onion, diced
2 cloves of garlic, minced
1.5 cups stock (I like Massel)
1 cup water
1/2 cup white potato, peeled and diced (adds creaminess and mellows out pumpkin sweetness)
1/2 cup dairy milk, soy or oat milk
Salt and pepper to taste

Method:
1. Cut pumpkin into large chunks, coat in 1/2 the oil and roast in the oven on 180 degrees Celsius for 30-40 minutes until slightly golden and soft. Remove and allow to cool before peeling skin off.
DONT SKIP THE ROASTING, it makes all the difference 😍
2. In a large pot over low-medium heat, add the other 1/2 Tbsp of olive oil and sautee onion and garlic.
3. Add the stock, water and white potato and simmer until potato is soft and soup has reduced then add the roasted pumpkin.
4. Simmer for a further 5 minutes then blend with a stick blender. Remove from heat for 5 minutes then stir in milk of choice and return to heat, careful not to boil, just warm through.
5. Serve with crusty sourdough bread and grass fed butter 🤤

Notes: if you like a thicker or thinner soup slightly adjust the stock, water and milk, adding slowly. Freezes very well. Happy Halloween!! 🎃

🍉 Recent meals, snacks & drinks as a wholefood Dietitian, fueling my body to feel my best 💪
25/10/2025

🍉 Recent meals, snacks & drinks as a wholefood Dietitian, fueling my body to feel my best 💪

✨ Today’s affirmation 🫶
23/10/2025

✨ Today’s affirmation 🫶

09/10/2025

✨ Sorry traffic was absolutely crazy today 🙊

🍓✨ Recent meals 🫶
06/10/2025

🍓✨ Recent meals 🫶

🇮🇹 Lasagne was my favourite food growing up 😋 Now, I love this as a meal prep option, particularly when I don’t know wha...
04/10/2025

🇮🇹 Lasagne was my favourite food growing up 😋 Now, I love this as a meal prep option, particularly when I don’t know what I want, I’ll always enjoy this 😍

❣️My partner has Coeliac Disease so I’ve perfected a gluten free version (the béchamel is now elite) and a veg version (modifications below) ⭐️ Don’t forget to save the post and make it yourself! 🫶

Homemade wholefood lasagne (serves 6)
- 1 Tbsp extra virgin olive oil
- 1 large brown onion, diced
- 3 cloves of garlic, minced
- 500g extra lean mince or 150g TVP (dry measure)
- 700g jar of Passata
- 400g jar of Woolworths organic herb garlic pasta sauce
- 1tsp stock powder (I like Massel brand)
- 1tsp dried oregano
- 300ml water
- 400g can organic brown lentils, drained and rinsed (great source of fibre)
- 1 box san remo gluten free lasagne sheets
- 1Tbsp grass fed pure butter
- 2 Tbsp gluten free cornflour
- 500ml milk
- 3/4 cup cheese, grated (not pre-shredded)
- Sprinkle of white pepper
- Sprinkle of ground nutmeg
- Pinch of salt

Method:
- In a large saucepan over low-medium heat add olive oil and sautee onion and garlic
- Add in mince or if using TVP - place TVP in a heatproof bowl and cover with boiling water for 5 minutes, drain and use as you would mince!
- Once the mince is browned, add Passata, pasta sauce, stock powder, oregano, lentils and water.
- Simmer for 30-40 minutes on low.

For the béchamel:
- In a large frying pan, add the butter and gently melt.
- In a large measuring jug, add the cornflour and a splash of water to combine then mix in the milk.
- Gradually add the cornflour milk mixture to the frying pan, stirring constantly on low heat until it thickens.
- Add the pepper, nutmeg and pinch of salt.

Now to assemble to lasagne!
- Preheat the oven to 180 degrees Celsius.
- in a large baking dish, layer the mince then gluten free lasagne sheets, followed by another layer of mince and lasagne sheets and finally add the béchamel on top of the last layer of lasagne sheets and top with cheese 🤩
- Cook in the oven for 40-45 minutes.

✨ September moments, soaking up the last of the dry season 🌴🌊☀️🐶🍿🍉🌻
28/09/2025

✨ September moments, soaking up the last of the dry season 🌴🌊☀️🐶🍿🍉🌻

Address

Darwin, NT
0820

Opening Hours

Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 12pm

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