It can be hard to know how to feel better, especially when life is busy and there are so many confusing messages about what you should or shouldn’t be eating.
Helping you reclaim control of your health by providing practical guidance that fosters a balanced and enjoyable relationship with food, free from the stress of unrealistic expectations. As an experienced nutritional therapist, my mission is to support your health and wellbeing by providing you with personalised nutrition and lifestyle solutions. I can guide, encourage and support you towards optimal happiness, health and wellbeing. Take back control of how you feel. It really is possible to change your health trajectory! My online clinic provides one-to-one nutrition and lifestyle medicine solutions for anyone experiencing fatigue/low energy, digestive issues or autoimmune conditions. I'm a leading nutritional therapist, educator and speaker. In addition to my online clinic I work on on the senior academic team at the renowned Institute for Optimum Nutrition in my role as Head of Clinic. Join my Facebook group - Forget Perfection, and Find Balance > https://www.facebook.com/groups/nutritionandwellbeingforgetperfectionfindbalance
10/02/2026
If food and hormones feel harder than they should… you’re not alone.
This month in Lives & Forks Lunch Club we’re exploring chocolate and hormones — why cravings happen, what’s normal, and how to approach it all with a bit more ease.
We’re meeting tomorrow at 12pm UK time on Zoom to share lunch together, chat hormones, answer questions, and enjoy a calm, happy hour of connection.
No pressure. No perfect eating. Just support.
It’s free, and you can join anytime to receive the monthly recipe and details of future lunch meet-ups.
Link in bio 🍫🤍
29/01/2026
I’m pretty obsessed with this overnight oats breakfast at the moment. Here is the recipe:
Add all of these ingredients to a bowl then pour over the milk of your choice, or simply add water (that’s what I do). You probably need 2-3 cups worth of liquid. Give it all a stir and leave it overnight (or let it stand for 10-15 minutes in the morning - again, that’s what I do).
It makes a sizeable bowl and it keeps me full for ages!
I’m finding it sweet and tasty enough to avoid needing to add extra sweepers like maple syrup or honey, so I’d suggest trying it first and seeing what you think. The pop of the raspberries and the delicate pear flavours along with cinnamon and vanilla seems to give it all the flavour it needs, not to mention the creamy density of the almond nut butter. Try it and let me know what you think!
And for more recipes join my free lunch club! Sign up link is in my bio.
28/01/2026
Have you signed up to my free Lives & Forks Lunch Club yet?
It’s a monthly online space where we slow things down and reconnect — with food, our bodies, and how eating fits into our lives.
Each month you’ll receive:
* a simple, seasonal recipe
* insight into how the ingredients support your body
* gentle guidance on things like energy, hormones, blood sugar, gut health and mood
* a live lunchtime session where we explore food beyond rules and restriction
This isn’t a diet, a challenge, or a programme. There’s nothing to perfect and nothing to keep up with.
It’s about:
* understanding how food supports whole-body health
* easing confusion created by constant nutrition messaging
* building a steadier, more trusting relationship with food
* and creating space for presence and enjoyment around eating
The Lunch Club is free to join, and you can attend live when it suits you — or simply enjoy the recipes and insights each month.
If you’d like food to feel calmer, clearer, and more supportive again, you’re very welcome.
👉 Sign up via the link in my bio
14/01/2026
Today we held the very first Lives & Forks Lunch Club — and it was genuinely a joy.
We talked about this month’s recipe, Winter Energy Lentil Salad, and explored the traditions, nutrition, and lived experiences that shape how we eat. We looked at food not just as fuel, but as something deeply woven into our lives, beliefs, habits, and behaviours.
This month’s theme was Lentils & Energy — focusing on steady blood sugar and a post-holiday reset that doesn’t involve restriction. We talked about what energy really means, how the body responds to rhythm and steadiness, and why kindness and curiosity matter more than control.
We also practised positive anticipation — slowing down, engaging the senses, and noticing how our thoughts and expectations shape the eating experience. Some members enjoyed their lentil salad during the session (which was lovely to see). I had mine ready too — half before, half after — a very real-life moment.
Everyone left with their own small focus for the month ahead — no rules, just awareness.
This is exactly what Lives & Forks is about: connection, nourishment, presence, and making food feel supportive again.
If you’d like to join us, the Lunch Club is free and open — link in my bio. 🌿🥣
18/12/2025
Today is a personal milestone for me — I’m turning 50. 🎂
I don’t usually make a big deal of birthdays, but this one has made me pause and reflect.
Alongside turning 50, this year also marks 25 years in nutrition — a career that’s shaped how I see food, health, and human behaviour in ways I could never have imagined when I first began.
Looking back, one thing stands out:
People are craving connection — with each other, with their own bodies, and with food in a way that feels steady, reassuring, and kind.
So rather than celebrating this birthday with anything extravagant, I wanted to mark it in a way that feels meaningful:
✨ The Lives & Forks Lunch Club — a free monthly community space starting in January 2026.
It brings together the threads of what I’ve learned over these 25 years:
* understanding how food supports our physical health
* recognising the emotional landscape behind eating
* easing the confusion and pressure created by the wellness world
* and creating calm, grounding connection around food again
Each month, members receive a thoughtful, seasonal recipe, and are invited to a live lunchtime session exploring how food fits into our lives — practically, psychologically, and physiologically.
This is my way of saying thank you. Thank you for being here. Thank you for reading, listening, and trusting me with parts of your health and wellbeing. And thank you for allowing me to do work I truly love.
If you’d like to join the Lunch Club, the link is in my bio — I would be delighted to welcome you.
Here’s to connection, nourishment, and joy in the year ahead. 🥗🌿
06/12/2025
Did someone say December? Already?? Must be time for chocolate porridge again then! I am VERY excited about what the end of this year will bring, and things I’m looking ahead to for next year. I’ve been busy working on lots of new things for 2026 that I can’t wait to start sharing them with you next week! 😁😊🤗 In the meantime, have a lovely weekend, and stick a bit of cocoa powder and a few crunchy nuts in your porridge for feel-good wintery vibes x
04/10/2025
I’m thrilled to be featured in the October edition of the In Practice segment.
In this feature, I share a bit about my journey as a nutritional therapist — from training , to working with clients one-to-one, mentoring fellow practitioners, and exploring the fascinating connection between food, digestion, and the nervous system.
I also discuss what inspires my practice (my clients are a huge influence!) and how I approach complex issues like food anxiety, digestive problems, and hormone health with compassion and practicality. 💛
It’s a lovely opportunity to reflect on why I do what I do: helping people feel safe around food, regain energy and confidence, and build a positive relationship with their health.
A huge thank you to IHCAN for asking me to write about my work! If you’re curious, you can check out the magazine and learn more about my approach to nutritional therapy. It’s a fantastic magazine that is absolutely packed solid each month with interesting and thought provoking articles.
27/09/2025
Saturday breakfast inspiration: rye toast with almond nut butter and golden kiwi/pear 🥝🍐. Wishing all of you a good weekend x
17/09/2025
👉 What happens when you take a group of people, remove their phones, and place them in the middle of nature for a week?
I got to find out recently at , where I spent an incredible week supporting guests with their nutrition and wellbeing.
Spending seven days together—without the usual distractions of the outside world—was transformative, not only for the guests, but also for me professionally. Phones and laptops were set aside, giving space for people to really connect: with themselves, with nature, and with each other.
Each day was a blend of nourishing food, yoga and meditation, breathwork, sound healing, movement, and long walks in stunning, unspoilt surroundings. The exceptional air quality and lack of light pollution made the setting even more magical.
What struck me most was the power of community. Supporting guests every day for a week meant I could work with them on a much deeper level. The shared journey created profound shifts in how people felt about food, health, and themselves.
I also want to acknowledge Andrew Finley, the visionary who built Wild View Retreat from scratch. His dedication to creating such a beautiful and nurturing space is extraordinary, and it was a privilege to be part of the experience he has made possible.
I came away inspired by what’s possible when people come together in this kind of environment—and excited about the potential for more collaborative, retreat-style work in the future.
🌿 If you run a retreat, work within an organisation that values deep health support, or would like to experience a retreat yourself—I’d love to connect.
14/09/2025
Sunday morning, post breakfast. After the most fabulous week away supporting a group of wonderful guests at the spectacular Wild View Retreat, I’m easing my way back into regular life with a breakfast of flax and chia seeds soaked in kefir blended with frozen raspberries, and topped with a juicy golden kiwi, pumpkin seeds and pistachios 🫶. I hope you all have a relaxing Sunday x
03/09/2025
I’ve had the pleasure of taking on some wonderful new clients recently, and one of them is an amazing young lady with a great interest in food. We discovered we had a mutual passion for fresh and tasty breakfast combos, and this is one of the morning options we discussed together to help bump up nutrition in the morning in order to help hormone health.
This has been my go-to over the summer, and even though we’re now gently moving into Autumn vibes, it’s still something I find myself enjoying most days.
It’s a 50:50 natural yoghurt and kefir blend with a nice hearty dose of chia seeds and frozen raspberries stirred through. To add extra flavour I’ve been adding a few drops of vanilla extract, or on days when I want to make it more filling I’ll add some vanilla protein powder. I’ve been using and .kefir if you’re interested in looking them up x
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I have worked in the sector of nutrition and lifestyle medicine as a forward-thinking nutritional therapist since 2004. I held the role of a senior academic at the Institute for Optimum Nutrition (ION) for over 12 years, and overall Head of Clinics for 4 years. During my time at ION I was instrumental in improving the standards of clinical training and professional development of the nutritional therapy profession.
My sensible, evidence-based and pragmatic approach has won praise from both the nutrition industry and public sector, and I am regularly asked to speak at conferences and events, and contribute to mainstream media delivering opinion and advice.
I run an online clinic, working with with clients throughout the UK and internationally. It is my philosophy of focussing on positive relationships with food – and actively stepping back from the perceived perfection that so many people feel they should be achieving – that has most fundamentally enabled lasting, positive impact on the health of my clients. I focus on getting the root cause of my client’s health concerns, working in collaboration with them for a meaningful period of time. My main areas of interest are in gut-related immunity and hormone issues, as I have found these to be inherently important to achieving results in a wide range of health conditions and concerns.
I have been commended for my ability to convey complex nutrition and health messages in a clear and engaging way to my clients, the public sector, and undergraduate nutrition students through social media, my online workshops, public speaking events and lecturing.
My mission to continually improve professional and ethical standards within the nutritional therapy profession continues, and I now run mentoring and clinical support groups online for both practitioners and students.
You can find out more about me, my background and my approach in this Q&A article.
