Plant Based Gut Dietitian

11/02/2022

Super excited to be part of the first cohort of dietitians to be awarded the ANZAED Eating Disorder Credential! This credential recognises my competence in treating a wide range of eating disorders and signifies my commitment to ongoing professional development in this area. Statistics published in 2015 showed that Eating disorders combined with disordered eating affected approximately 1 in 6 people. Recently, observational reports within the dietetic community would suggest these figures are unfortunately on the rise. Despite the prevalence of eating disorders, professionals who treat them can be really hard to find. This credential will hopefully help those in need of treatment be able to find suitable providers, and also help providers access appropriate education - increasing their confidence in working with this under-serviced population. I'm really looking forward to seeing what this credential will bring. It's a really huge step forward!

The ANZAED Eating Disorder Credential is formal recognition of qualifications, knowledge, training, and professional development activities needed to meet minimum standards for the delivery of safe and effective eating disorders treatment. The criteria for the Credential are built on the NEDC Workfo...

09/01/2022

Super Umami Lofo Vegan Tofu and Broccoli!

I made this in my new instant pot (which I got for xmas and I'm obsessed with. So instructions will be for that. With a bit of experimentation I'm sure you could modify it though)

When I tell you I was so impressed with the way the pressure cooker infused the flavour into the Tofu, I do not lie. It was amazing.

Makes 2 lofo serves

-Marinated tofu-
340g firm tofu, pressed and drained
3 tbsp tamari
1 tsp chilli powder
1 tsp sesame oil
2 tsp rice wine vinegar

Sauce:
1/4 cup soy sauce
1/4 cup water
1/4 cup sugar (or more to taste)
1 tsp chilli powder
1 tbsp sesame oil
1 tbsp rice wine vinegar
2 tsp ginger paste

Extras:
Canola oil for sauteeing
150g broccoli florets
2 tbsp cornflour + 2 tbsp water
Cooked rice for serving

Method:
1: Cut tofu into 1-2cm cubes and cover in marinade ingredients. Marinate for at least an hour. Meanwhile, prepare sauce, broccoli, and cornflour slurry
2: Turn instant pot on to sautee, drain remaining tofu marinade into the sauce mixture and cook tofu tossing occasionally until browning on a few edges
3: Add sauce to tofu, secure lid and pressure cook on high for 3 minutes
4: Perform quick release, add broccoli and the pressure cook on low for 1 minute
5: Perform another quick release them add cornflour slurry stirring to thicken sauce. You may need to turn back on the sautee function or residual heat may be adequate.
6: Serve with cooked rice!

14/09/2020

You don't need me to tell you we are in the midst of a global pandemic and the best way to avoid transmission is to limit contact with other people. This is the reason why medicare introduced these temporary telehealth item numbers to begin with, and while we would have absolutely loved for it to have all been over by now, we can't pretend that it is. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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If the government does not extend the telehealth item numbers, in just over two weeks millions of Australians who have been successfully using telehealth services will be cut off from accessing care in this way. This can only lead to individuals having to put themselves at risk by attending appointments in-office to receive a rebate OR having to pay full private fees to continue using telehealth. I don't believe either of these scenarios are in the spirit of the Australian healthcare system. Many may even have to change providers as telehealth has allowed them the flexibility to access specialist care outside of their regional area. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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As a healthcare provider, I know our peak bodies are petitioning the government to make our voices heard but time is running out and the silence from government is alarming, so I am calling on you, the people, everyone who has a stake in this to make some noise. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Find your local member on www.aph.gov.au or social media and raise the issue, let them know this is important to you. Don't let your right to future-proofed healthcare slip away. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀.. and I hate to say it, but if you're using medicare and telehealth, you might want to book a review with your provider before September 30th just in case. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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08/09/2020

Have you felt completely lost when trying to figure out your FODMAP reactions because one day you're totally fine with your breakfast and then the next day you're running to the toilet straight away? Well, my first question is, what did you have for dinner yesterday? Or even lunch? Because that's whats sitting in your intestine right now fermenting away and causing your gut symptoms. But why does it happen immediately after eating?!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The Gasto-Colic Reflex:⠀⠀⠀⠀⠀⠀⠀⠀⠀
This reflex is present in all people and is triggered by eating. It essentially helps your gut ‘make room’ for the food you have just eaten by stimulating your gut (mostly your large intestine) to contract strongly and move its contents along. The gastro-colic reflex is why many people feel the urge to have a bowel movement shortly after eating a meal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Studies have found that people with IBS seem to have an exaggerated gastro-colic reflex, meaning that their intestines may contract more intensely in response to eating a meal, contributing to IBS symptoms.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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When looking at what's triggering your gut symptoms you need to look at very minimum hours ago, but in most cases a whole day ago. Rarely, people with very slow digestion may need to look multiple days ago, which makes this a very complicated puzzle to solve. FODMAP trained dietitians are experts in assessing these reactions and can help you figure it out, this way of eating can be very confusing, you don't have to go it alone!

11/08/2020

Creamy lofo curry with brown basmati ❤️⁣
Research shows that eating a wide variety of plant foods is just about the best thing you can do for your gut health. That's why this dish features 6 different types of veggies, 2 nuts, at least 9 herbs and spices and was served with a wholegrain rice. It makes for a very long recipe but your gut will thank you.⁣
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40g Macadamia⁣
250ml boiled water⁣
1 massels 7 stock cube⁣
1/4 cup plain passata⁣
1/4 cup almond milk⁣
2 common tomatoes⁣
1 tsp sugar⁣
1 tbsp garlic infused olive oil⁣
1 tbsp olive oil⁣
340g firm tofu⁣
150g oyster mushrooms⁣
75g broccoli florets⁣
65g zucchini, cubed⁣
2x carrots, cubed⁣
1/2 a red capsicum, cubed⁣
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1 tsp asafoetida OR onion replacer⁣
2 tsp garam masala⁣
1 tsp cumin seeds⁣
1 tsp fresh ginger⁣
1/2 tsp turmeric powder⁣
1/2 tsp Nigella seeds⁣
4 cardomom pods⁣
2 tsp kasuri methi⁣
1 tbsp fresh green chilli⁣
1 tbsp fresh coriander⁣
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1) preheat oven to 180°c⁣
2) soak Macadamias in boiled water for 1-4 hours⁣
3) blend Macadamias+water with stock cube, passata, almond milk, tomatoes, and sugar and set aside⁣
4) In a large ovenproof dish, heat oils on the stove over medium heat. Add asafoetida/onion replacer, garam masala, cumin seeds and ginger until fragrant. Add tofu and cook until browning. Add oyster mushrooms, turmeric and Nigella seeds and continue cooking until soft and browning. ⁣
5) Add remaining veggies and stir to coat in spices, add Macadamia mixture and remaining herbs and spices before covering and moving to oven for ~20 minutes until veggies are cooked. ⁣
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17/04/2020

Looking for some meal inspo? Well you've come to the right place! Those marked with an asterisk have quite small safe serving sizes so make sure you check the app to get the right quantities.
Scroll through my profile and make sure you follow me for recipes and advice!
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17/04/2020

Salt and Pepper tofu with Peanut sauce

1/2 a red chilli, finely diced
1/2 cup water
2 tsp sugar
50g crunchy peanut butter
1 Tsp soy sauce
150g tofu, cut into 2cm cubes
1/4 corn flour
Salt
Pepper
Oil for frying

1) boil chilli, water and sugar together until volume is reduced by half, slowly mix into peanut butter, add soy sauce and more water if necessary. (You also might want to flavour with ginger, lemongrass or other herbs/spices!)
2) meanwhile, dust tofu in seasoned flour and fry until crisp.
3) serve together!

15/04/2020

I really hesitated positing this but every client I've talked to for the last fortnight has shared a very positive experience about fodmapping during isolation so decided I owed it to you to share that. This is a very unique time in our lives, our daily operations are very different, very restricted. Those same things that restrict our movements have made it easier for my IBS clients to get a handle on their elimination and challenge protocols. Those who have had to delay trialing FODMAP previously due to heavy social lives, holidays, and bathroom-related fears now find themselves perfectly empowered to get started and they're over the moon to be gaining health at this time. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I am working from home, doing telehealth via secure, encrypted videolink or regular ole phone call Tuesdays, Thursday and Saturdays (bookings through link in bio). Australian citizens may be eligible for a chronic disease management plan from their GP which will entitle you to medicare rebate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

15/04/2020

Potato and carrot Mac and cheese!
Don't knock it till you tried it.

1 cup carrots, diced
2 cups potatoes, diced
2 Tbsp garlic infused olive oil
1/2 cup low FODMAP soy milk
1/2 cup nutritional yeast flakes
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp asafoetida
250g gluten free macaroni

1) boil potatoes and carrots until tender then add to blender with all other ingredients and blend until smooth
2) meanwhile cook pasta, when draining reserve a few cups of the water
3) add sauce to pasta and heat through, ladeling in reserved pasta water to thin out while adding starchy creaminess
4) enjoy!!