40Weeks (2026)

I’m here to help you have a healthy pregnancy and baby. My pregnancy journey — which took me from heartbreak to giving birth to a beautiful, healthy baby girl; led me to immerse myself in the latest evidence-based research on nutrition in pregnancy. While you’re pregnant, eating well and getting enough of the right nutrients, is fundamental in supporting your health and your baby’s development. But figuring out what to eat while you’re pregnant can be confusing. And making sense of the conflicting nutritional advice out there is overwhelming. So, together with experienced and qualified health professionals, I created The 40 Weeks Program. The 40 Weeks Program helps you feel confident about what, when and how to eat to support a vibrant pregnancy and give your baby the best start possible. Visit www.40weeks.com.au for more information.

07/01/2026

Stretch marks don’t just happen at the surface of the skin.
They begin underneath, when your body grows faster than your skin’s elastic fibres can keep up.

While daily moisturising helps support the skin barrier, nutrition plays a critical role too. Nutrients like vitamin C, vitamin E, zinc, omega-3 fats and glycine are essential for collagen and elastin production, skin hydration, and tissue growth during pregnancy.

Pregnancy significantly increases your body’s demand for these nutrients — and supporting your skin from the inside can make a meaningful difference as your pregnancy progresses.

That said, stretch marks are not a failure or something to “fix.” They’re a normal response to rapid growth and change. The goal isn’t perfection — it’s nourishment, support, and care for a body doing something extraordinary.

Follow the link in our bio for more evidence-based pregnancy nutrition tips and guidance 🤍

07/01/2026

I used to think stretch marks were all about what you put on your skin. Pregnancy taught me it’s just as much about what’s happening underneath.

As your baby grows, your body is doing something extraordinary — stretching, adapting, building new life. And sometimes stretch marks are simply a sign that growth is happening faster than your skin can keep up.

Moisturising absolutely helps.
But nourishment matters too.

Supporting your skin from the inside — with the right nutrients — can make a real difference as your pregnancy progresses. Not about perfection. Not about preventing every mark. Just about giving your body what it needs during a time of incredible change.

And if stretch marks do appear?
They’re not a failure. They’re part of the story your body is telling.

Save this for later 🤍

And be gentle with yourself — you’re doing something amazing.

31/10/2025

🎉Win the Ultimate Entertainer’s Bundle!✨

Long Lunch Linen and Hagane Home have teamed up to bring you everything you need for effortless hosting this festive season — luxury French linen tablecloths and napkins for long tables, a no-mess roasting pan that brings ease and joy back to cooking and hosting, and a KitchenAid stand mixer.

You’ll win:
✨ 1 x Long Lunch Linen gift voucher valued at $400
✨ 1 x Hagane Home Ultimate Roaster (RRP $449)
✨ 1 x KitchenAid Classic Tilt-Head Stand Mixer KSM45 (RRP $699)

Total value of prize is $1,548

To enter:
Go to: https://haganehome.myflodesk.com/entertowin

Best of luck and warm wishes for a magical festive season.

Entries close 11.59pm AEDT Monday 10th November, 2025.

29/04/2025

An unexpected silver lining… following the loss of my first pregnancy, I was left heartbroken and wanting answers.

I immersed myself in researching all things pregnancy and pregnancy nutrition and discovered a fascinating fact — there’s a direct link between what you eat and getting and staying pregnant.

By conducting what felt like PhD level research, I found that key nutrients are needed at the various stages of pregnancy in order for mum and baby to thrive. And most interestingly, that if there’s a deficiency in any of these key nutrients, pregnancy complications are more likely and baby’s growth and development may be negatively affected.

Wondering why this wasn’t common knowledge, I started to collaborate with experts in pregnancy and holistic health who confirmed these findings.

Together with nutritionists, fertility specialists, naturopaths, obstetricians, GPs, chefs and health coaches, I took the latest evidence-based research on nutrition during pregnancy and built an online program designed to support a healthy pregnancy and healthy baby.

It’s called: The 40 Weeks Program.

The program supports pregnant mamas every single week of their pregnancy to feel supported, empowered and informed. Think of The 40 Weeks Program as the EXPERT you can trust and rely on and your BESTIE with you every step of the way.

If you’re ready to feel in control of your health. To give your baby the best start possible. And to thrive throughout pregnancy, comment EAT and I’ll send you a breakdown of the KEY nutrients needed during each trimester along with a bunch of delicious recipes to nourish you and your growing little one.

17/06/2024

This recipe is versatile, delicious and nutritious. And a favourite among our 40 Weeks mamas. You can make it with any combination of vegetables, with or without the pesto, and produce a nutritious and tasty pregnancy meal every time. This pie is equally delicious hot or cold.

The recipe is below or follow the link below to view it on our website.

Ingredients

Crust
1 ½ cups hazelnut meal
½ cup almond meal
(130g of meal in total, any combination will work)
¾ cup (75g) tapioca flour
1 egg
80g butter

Filling
5 organic eggs
2 tbsp almond milk
3 tbsp pesto (optional)
1 tbsp coconut oil
1 red onion, finely diced
1 cup baby spinach
2 large swiss chard leaves, chopped
1 cup roasted pumpkin
100g feta (optional)
½ cup grated cheese (optional)
salt and pepper to taste

*add 1-2 tbsp nutritional yeast to the filling for additional goodness and flavour or as a substitute for the pesto or cheese

Method

Preheat oven to 180°C.

Add the ingredients for the crust to a high speed food processor or blender and process until combined. Mould the dough into a 25cm diameter pie tin or quiche dish and cook in the oven for 10 minutes.

While the crust is baking, sauté onion in a tablespoon of coconut oil until translucent.

Layer greens, pumpkin and onion into the crust. Whisk together the eggs and milk with some salt and pepper and pour into the pie crust.

Sprinkle feta and cheese evenly across the top and then bake in the oven for 20-25 minutes or until egg mixture has cooked completely.

Serve straight out of the oven with a green salad or allow to cool, slice and pack for a picnic lunch.

*You could also make this recipe using a combination of other vegetables. For example, sauté diced carrot, green beans and zucchini and add to the pie crust with baby spinach. Or add lightly steamed broccoli florets or cheery tomato halves to your pie. We’ve made this rainbow pie so many different ways and it’s turned out every single time.

View the recipe on our website: https://www.40weeks.com.au/pregnancy-recipes/rainbow-pie

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http://www.40weeks.com.au/

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