Hi! We’ve blinked and it’s the end of March – time for the next instalment of N&T in Real Life. To recap, in this series I share snippets of life, from what’s happening at work, to personal reflections, and everything-in-between. You can read the first, recapping 2023, here. There has been a lot on this first quarter, with an exciting milestone to share and a behind-the-scenes project that’s very close to my heart. So with that, pour yourself a cozy cup of tea (or coffee, kombucha, wine – all beverages welcomed), and let’s hang for a few minutes. We visited a sunflower farm in January (s ..read more

There’s just something about a saucy pasta that hits right. Alfredo, carbonara…to me, they’re hedonism in bowl. While dairy cream and cheese are the obvious OG’s to impart creaminess, what happens if you’re plant-based, dairy-free or just down for a good time in parallel universe? Enter cashew nuts. This unsuspecting nut does magical things when soaked and blended, transforming into a gloriously creamy sauce, that’s mild enough to let other flavours take the spotlight. In this pasta sauces case, the very Mediterranean combo that is sun-dried tomatoes, garlic, onion and basil. As a Registered ..read more

This cherry crumble is devine. It has a saucy cherry filling, so saucy it should be a crime. Topping it off are petite oat-almond butter clusters, which break apart into a delicious, crumbly mess come feasting time. With many classic cherry crumble recipes already in the world, I wanted to create something a little different here. Firstly, it’s plant-based, unlike traditional crumbles which feature dairy. Secondly, it uses almond butter in its topping which, along with coconut oil, helps bind in place of butter. As a Registered Nutritionist, I love desserts that celebrate fruit. Not only are ..read more

As a jam lover, there’s always a jar sitting pretty in my fridge. However, jam-slathered toast for breakfast doesn’t tend to leave me satisfied into the AM. Enter this 4-ingredient cottage cheese toast idea. The topping is a breeze to make—simply mix jam into cottage cheese, dollop over toast, and finish with a scattering of berries. The end result? A delicious, nutritionally well-balanced breakfast, delivering just shy of 20g protein per serve. As a Registered Nutritionist, I’m all about simple ways to boost the nutrient diversity of everyday meals. This protein-rich twist on jam on toast wi ..read more

This is the vegetarian soup of my dreams. Wholesome and satisfying, it features a medley of nutritious vegetables—six kinds, to be exact—making it a legitimately great way to boost you, or your families, vegetable intake. Of course, the Registered Nutritionist in me is all about the plant diversity. What adds to its charm is its simplicity. There’s no need to bother peeling the vegetables (hello, extra dietary fibre); just trim any gnarly tops and ends, roughly chop, and you’re good to go. Whether you use a stick or standing blender, it’s flexible to whatever’s in your kitchen too. Dietary pr ..read more

I first encountered Dr Libby Weaver as a university student studying nutrition. I attended one of her seminars and was immediately enthralled – she was an incredible nutrition communicator. Transforming complex biological concepts into easy-to-digest information is both science and art. Dr Libby, a 13-time best-selling author, excels at it. As an internationally acclaimed nutritional biochemist, with two decades of clinical practice under her belt, she skillfully integrates scientific principles with a human-centric perspective. This extends to Bio Blends, her food-based supplement brand, whe ..read more

Hi reader! Welcome to the first edition of N&T in Real Life. This is a quarterly series where I’ll be sharing snippets of life, both personal and professionally. I started Nourish & Tempt (formerly Healthy Always – oh how the name makes me cringe now) circa 2012 when Instagram was still in its infancy. Over the decade, N&T became a constant creative companion (and ever-demanding hobby) while working a day job as a Nutritionist. That is, until mid-2023 when I finally went full-time, whoop! Looking back, so much has changed across the social media landscape. With limited time, I’ve ..read more

Just as jam found its perfect toast partner in peanut butter, it turns out honey has an ideal match too—tahini. This rich and nutty Middle Eastern condiment, made from ground sesame seeds, pairs perfectly with the natural sweetness of honey, creating a gloriously golden toast topping. This nut-free breakfast toast comes together in 5-minutes, is easy to make, and looks really lovely (the honey pools in little rivers overtop the tahini). It’s a neat way to use up your jar, beyond staples like hummus or salad dressings. As a Registered Nutritionist, I’m all about boosting the nutrient diversity ..read more

Every home cook should have a trusted pesto recipe in their repertoire. This classic Italian condiment is wildly versatile, infusing bursts of flavour into whatever it graces—pasta, vegetables, meat, sandwiches, salads, and beyond. Traditional pesto, from the Liguria region of Italy, features a short list of ingredients (fresh basil, pine nuts, garlic, Parmesan cheese, olive oil and salt) crushed or blended together into a vibrant sauce. While inspired on the classic (one wouldn’t dare butcher it), this recipe features toasted nuts for a more robust taste, and introduces lemon for bright and ..read more

When it comes to top-tier festive treats, gingerbread biscuits reigns supreme. Synonymous with Christmas, they’re perfect for snacking, dipped into your favourite hot drink, used as a canvas for decoration, or crumbled over desserts like pudding or ice cream. With countless recipes for traditional gingerbread online, I wanted to create something different, while still capturing the essence of gingerbread. Enter this free-from recipe, crafted without egg, wheat, or gluten. As a Registered Nutritionist, I’m mindful that some folk need to steer clear of certain ingredients due to allergies, into ..read more