Nutrition Creative

02/02/2024

Can you help me by completing and sharing this survey with people you know in Suffolk?

When I'm not at Woolpit Clinics, I'm a PhD researcher and lecturer at the University of Suffolk and I'm leading a project that is looking to represent the county and support sustainable healthy eating for adults. The Sustainable Healthy Eating Practices for Everyone project, SHEPE for short, has started with a short online survey asking about things like your knowledge of nutrition, and factors influencing access to food.

We are making this representative across the whole of Suffolk and we need more SHEPE responses in your area. Can you join flock and support this project?

If you are aged 18+ and live in Suffolk, you can help by completing the survey, which hopes to build a picture of our county that will inform future initiatives to improve public health.

To find out more about the project and to take part visit the webpage here: https://www.uos.ac.uk/shepe/

Thank you for your help!

04/12/2023

Adults across Suffolk are being urged to share their experiences of food by taking part in a significant new research project being launched by the University of Suffolk assessing the population’s nutrition knowledge and factors influencing their food choices.

17/01/2023

2023 UPDATES

**Each Monday - In Clinic**

I am now offering MONDAYS each week, working one to one with clients 🥳

Juggling work between studies, lecturing and the clinic isn't always seamless but making time to work with clients is a priority for 2023.

If you would like to work with a nutritionist or learn how a nutritionist might be able to support your health goals, get in touch and we can schedule an initial call.

**Pricing**

Please note that I have reviewed adjusted my pricing for 2023, details for which you can find on my site: https://nutrition-creative.co.uk

**Studies**

Some of you may remember that I started studying for a PhD. Well, that's still going on (believe it or not) and soon I will get to talk about it here 🤩 I can't wait to share it with you all, I feel fit to burst!

✨Wishing you all a wonderful year ahead! ✨

Registered Associate Nutritionist (ANutr) based in Woolpit, Suffolk. Helping people to eat well and enjoy balanced nutrition.

21/10/2022

Pear and rose porridge for breakfast 😋

This is a tasty and simple (albeit fancy) way to prepare and store a leftover pears. My first batch of pears were from our very happy little tree that was once quite sad when confined to a pot.

This batch was cut up into small pieces (discarding stems and seeds) with the skins still on. Added to a pan with enough water to cover the bottom - just enough to create some steam with the lid on - on a medium heat. Two teaspoons of sugar and steamed for 5 to 10 minutes. Stirring occasionally.

Here's the fancy bit... I wanted to spice or supplement the flavour in some way. I didn't feel like the typical flavour pearings (🤭) like ginger, clove or nutmeg. So, just before the end, when the steam died down, I added a small (half tsp) of rose water 🌹.

Once cooled, you can chill them for up to 5 days or pop them in the freezer to use as and when.

They work really well in porridge, on yogurt and I'm going to make a few mini pear and rose crumbles too as I'm sure that will work nicely too.

The only slight issue is that I have been gifted more pears from a neighbour. It's time to consult the recipe gods for batch preparation and versatile flavours!

19/07/2022

Back from a beautiful few weeks away in Scotland. From caravan cook-ups in Jedburgh, a deluge of restaurants in Edinburgh, and a week of fantastic cooking on Eilean Shona.

On the island we picked, prepared and cooked our own mussels. We also managed to catch and grill some fish! Plus, we had a lot of easy camping style cook-ups which comprised a mass of vegetables, grains and beans to spur us on on our hikes, rock hopping and kayaking adventures. And of course... Toasted marshmallows 🤤

Back to reality now and thankfully a healthy stock of overgrown plants in the greenhouse. This weather has accelerated everything beyond my expectations. Some serious gardening and greenhouse management is required this weekend 😅

02/07/2022

It must be holiday time...

Roasted peaches, organic natural yogurt and crushed walnuts for breakfast.

I'm totally rubbish at this social media malarkey! There are some really exciting things happening and plans afoot, yet so little time (and if I'm honest, little motivation) to figure out how to make it into a snappy post or two... All in good time.

Now off to Scotland for two weeks to disconnect, reconnect and recharge.

It feels long overdue but in reality, it's a luxury. One which won't be taken for granted.

While I'm away the lovely
Will still be available for nutrition enquiries - working Tuesdays and Wednesdays each week 😊

25/05/2022

What a great article! Cruciferous vegetables are very special indeed.

What are cruciferous vegetables? Discover the health benefits of cruciferous vegetables and ongoing research at the Quadram.

16/05/2022

A swift, tasty and balanced snack or the basis of a simple lunch (double up / get creative with the accompaniments)...

It is a balance of approx. 55% carbohydrates, 16% protein and 29% fat... But that's not the best bit...

Being low in saturated fats while maintaining healthful mono and polyunsaturated sources, while containing 25% of recommended fibre intake, AND boasting significant levels of various micronutrients...

That's what makes it truly worthwhile to try!

🌅 Bit-a-Pitta: the Mediterranean 🌅

1 x wholemeal pitta bread - toasted
1.5 x tablespoons of ricotta cheese
1 x heaped tsp of olive tapenade
1 x medium tomato
approx 10g. (small handful) of rocket leaves

It's the cool, light and fluffy ricotta cheese with the tapenade folded in that steals the show. The peppery rocket and juicy chopped tomato really packs some flavour too and your pitta will be forever faithful, post toasting, as a sturdy base with a warm and crispy bite.

07/04/2022

Wild garlic has returned 💚 and Sunday was a slow one to try something new.

The early leaves of wild garlic are easy to spot in the woods near here, like a blanket of lush green ripples across the floor.

I had a go at making pasta for the first time and now there's no turning back! The only thing I wouldn't recommend is rolling your pasta by hand... Or perhaps I just need to work on my upper body strength 😅

For the pasta: 330g of pasta flour and 3 eggs. Mix together and work the dough until smooth and springy. Roll and cut to preference and then fill and shape... (I could have made it a lot easier on myself and not attempt the tortellini style and go for a ravioli style instead!)

Filling: wild garlic, pack of precooked chestnuts, and approx 100ml double cream (left over from mother's day - could have used a splash of milk or water I think just as well).

Served with Calvo Nero, a drizzle of olive oil, sunflower seeds, cracked black pepper, and a little extra mature cheddar.

The filling worked so well, not only within the pasta but as a spread / pate style topping for a quick snack too.

Verdict? Wild garlic and chestnuts are a winning combination 👌

05/02/2022

Great news Time to Glow Fitness 😍

We are pleased to be working with CIMSPA to help provide clear guidance and support in regards to evidence-based nutrition training and advice provision for those working or volunteering within a sport or physical activity context.
https://bit.ly/3ordTJD