Databite

Science Based Nutrition,
Easy To Digest

18/03/2026

We’re in a different era of content right now.

Everyone’s posting the same recipes and ideas…

Just repackaged.

As a nutritionist and fat loss coach with hundreds of insane results 👉🏼

I can tell you that the problem is that there’s an abundance of ideas, but no clarity on how to actually use them.

Anyone can make something “low calorie” - that part’s easy.

What actually matters is

- whether it fits your targets (and how to actually do that)

- keeps you full

- is simple to track

- delicious

- and repeatable when life gets busy.

That’s the difference. ☝🏽

Everything I post comes from working with real clients.

And the way I build meals is honestly very simple.

They follow the same structure - carb, protein, veg.

Instead of constantly changing ingredients, I change the flavour profile - different seasonings, sauces, cooking methods, cuisines.

The same base, but a completely different meal.

That’s how you stop getting bored and actually stay consistent.

So if you have a fat loss goal, don’t get too caught up trying to find the “perfect” recipe.

Focus on building meals you can repeat, make them taste unreal, and stick to.

PS. 3 things you need to make the BEST steak: 🥩
- meat thermometer so you don’t overcook it�- protein press to get that crust (ours is ’s)�- resting tray so it stays juicy

25/02/2026

This is one of mine and Rich’s favourite ee breakfasts - and it’s ready in under 5 minutes.

Ingredients:
- 3ml sesame oil
- 100g extra-lean beef mince
- 1 egg
- 50ml egg whites
- Middle Eastern seasoning, garlic powder, salt, pepper
- 15g pomegranate seeds
- 30g dip of your choice
- 1 MEB pita pocket

Method:
1. Heat oil, add mince , egg, egg whites and season
2. Cook through
3. Top with pomegranate seeds
4. Heat pita and e at with 30g dip of your choice - I love the Pipel Eggplant Hummus or the Obela Spicy Harissa Hummus!

I guarantee this will keep you full until lunch - no cravings, no energy crash, no snacking all morning (saving you hundreds of calories).

So if your way isn’t working… let me help you!

The same way w e’ve helped thousands of women transform their bodies and take control of their nutrition.

Proof here 👉🏼

Follow along to see what I make tomorrow 🫶🏼

409 calories
C 5g | F 17g | P 41g

04/02/2026

⚠️ This is not a full day of eating ⚠️

This post is illustrating some primary sources of protein you could incorporate to hit 140g per day.

Does that mean anyone reading this should have 140g of protein per day?

Definitely not - your nutrition targets need to be personalised for you and your goals.

As a general rule, you want to consume between 1.5-2.2g per kilo of body weight.

For example, someone who is 63kg would have a range of around 95g to 140g per day. I always aim for the higher end of this range!

If you want to lose fat or build muscle, you’ll need more protein than the bare minimum… that’s for sure!

You’ve got your protein sources, but to create a balanced and nutritious day of eating, add in some fruits, vegetables, grains and healthy fats (and I always leave room for a cheeky little dessert 🍫)

👉🏽 for proof & for coaching!

02/02/2026

👀 RECIPE HERE!

High-Protein Pesto Pasta Bowl

Ingredients (1 serving):
- 60g Vetta Protein Penne (raw weight)
- Handful of rocket
- 40g Farmer’s Union Greek Style High-Protein Yoghurt
- 40g Leggo’s Basil Pesto
- 60g cherry tomatoes, diced
- 35g cherry bocconcini
- Red onion, finely diced (to taste)

Optional add-ins:
- Nutritional yeast (adds extra protein + flavour)
- Cooked chicken breast if you’re not vegetarian
- Any extra vegetables you love (capsicum, spinach, cucumber)

Method:
1. Boil the pasta (raw weight) in salted water. Drain and set aside.
2. Assemble the pasta
3. Make the creamy pesto sauce - mix together yoghurt and pesto, season
4. Boost the protein (optional)
* Sprinkle nutritional yeast for extra protein and a cheesy hit.
* Or add cooked chicken breast if you’re not vegetarian.

Let me know if you try this one 💜

Cals per serve: 430
C 37g | P 28g | F 17g

01/02/2026

My husbands most requested dinner 👇🏽

Creamy, comforting, high-protein and fast.

Ingredients (makes 3 serves):
- 400 g chicken thigh, fat trimmed, diced
- 5ml Bippi Italian chilli oil
- 1 shallot, finely diced
- Garlic, minced
- 200ml chicken stock
- 100g broccoli, chopped
- 120ml light thickened cream
- 50g baby spinach
- 210g risoni, cooked
- 30g pecorino romano, finely grated
- Optional: 2-5ml chilli oil to serve

Seasonings (generously) used: sweet paprika, dried oregano, garlic powder, onion powder, salt

Method:
1. Trim visible fat from the chicken thighs, dice, then season with chilli oil and seasonings
2. Fry chicken in a hot pan until golden and cooked through. Remove and set aside
3. In the same pan, add shallot and garlic and cook until fragrant
4. Add chicken stock and broccoli. Cover with a lid and cook for 5 minutes to soften
5. Add cream and cook on low heat until slightly thickened
6. Stir through spinach until wilted
7. Add chicken back to the pan, followed by cooked risoni, pecorino and a splash of pasta water. Stir until thick, glossy and combined (only takes a few mins)
8. Weigh total cooked dish and divide into 3 equal serves

Macros (per serve - approximate)

558 calories
C 53g | P 38g | F 19g

PS. If you like these kinds of recipes - easy, trackable, high protein, family friendly, fat loss recipes, drop a follow (I post almost daily 😋)

PPS. Proof here 👉🏽

Address

Sydney, NSW
2026

Website

http://offer.databite.com.au/

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