I love working in the food industry but damn do I get pissed off at the dirty tricks that some companies play on consumers all in the name of selling more product. It’s criminal. So here are my insider top tips to ‘surviving’ packaged products. 1. Just because it’s in the “health food” aisle doesn’t make it good for you - Remember when the health food section of the supermarket was 2 shelves and now we have a whole aisle?? But as usual, things have gone too far and now everything seems to be a health food product which is far from the truth. 2. The writing on the front is just a distraction ..read more

Oh protein, how I love thee.  I have always been conscious of having good, quality protein sources in my diet but recently I switched to making it my focus of every meal and snack. I like to switch things up, listen to my body and experiment with how I eat versus how I feel and increasing my protein is something I’ve never fully committed to. But almost immediately I’ve felt positive changes and here are the reasons why: Protein keeps you fuller for longer - If you are an oats girl (no added proteins etc…) for brekkie then this is one of the meals you will notice the biggest difference ..read more

Sauerkraut is a staple in our fridge and I do buy it more often than making it myself but fermented cashew cheese is a treat, due to the price point. But it's a great source of gut-friendly bacteria, fats and protein I want it to be a staple each week too. I am all about saving money but sometimes doing-it-yourself is too difficult but that's definitely not the case with this recipe. I figured out how to make it myself and the best bit is I can actually use the sauerkraut we already have to start the ferment. No additional probiotic capsules necessary! Check out how easy the recipe is below &g ..read more

Yes, the colder weather is definitely here... Get the big pot out, it’s time for soups and stews and I’m all about it Here are some of my fave soup recipes that I’ve created over the years. These recipes alone would give you dinners for an entire week if you wanted. Soups are also super cost effective because you can use up any of those old veggies and herbs in the fridge, buy cheaper cuts of meat and slow cook them, top up the protein with legumes and add comforting carbs in the form of potato and pasta.  Enjoy!   Mushroom and Parsnip Soup ..read more

3 changes you could make this week to help your mental health (that don't involve drinking more wine)   The mum-juggle is insane. We expect it to be balanced and look at other parents through the eyes of social media and they seem to have it all together; work, side hustle, multiple kids, sports team coach, charity work... What other ways could we make ourselves feel in adequate? I am not saying these tips will make you the most zen Mum out there and prevent all future breakdowns, but they will help take the edge off, just a little. And once they are firmly ..read more

  I LOVE cooking… when I have time to do it. But I hate cooking under pressure. And by pressure I mean while overtired, hangry kids yell at you for more snacks, that you don’t want to give them because then they won’t eat the dinner that you are making which will be ready in 10 minutes. Does that sound like a familiar scenario to anyone? You don’t have to have every single detail of every day worked out and planned ahead, but here are a few little tips that you could put in to practice to see how they work for you and your family ..read more

Part two of our interview with Wholefood for Families’ Nutritionist, Emma Dean shares her recommended eating principles and her tips for making long-lasting  changes.  Do you recommend any eating principles to follow? Our individual biochemistry, how those systems mentioned earlier are functioning, differs between each of us and can shift throughout our own lives. This is why a ‘one-size fits all’ approach when it comes to eating principles doesn’t work. As a foundation, I think most people can benefit from predominantly plant-based eating, which means animal protein is s ..read more

This Shepherds Pie recipe is from our Wholefoods for Families course and is a favourite among our members.  Enjoy a warming and nourishing Shepherds Pie that is sure to impress. For us, shepherds pie is the ultimate comfort food. If you're plant-based, we recommend switching the mince meat for two tins of your choice of legumes. Serves 6-8 Prep: 10mins Bake: 15mins Ingredients: ½ white onion 2 mushrooms 1 large carrot 1.5 cups frozen peas ½ capsicum 500g turkey mince 1 tsp smoked paprika 1 tbsp Italian herbs 1 tin lentils, drained and rinsed 1 cup ..read more

Spring is here which means more sunshine, family beach days and dinners enjoyed outside. I want to share a few of our families favourite spring dinners using fresh in-season ingredients to help inspire you to try a new recipe and branch our with new wholefood ingredients this season.   Mango and Fresh Tomato Zucchini Pasta with Crispy Prosciutto A fresh, light pasta recipe created by Kelly Richardson, aka The Gourmet Nutritionist. Enjoy a combination of tomato salsa, zucchini pasta, sweet mango and protein of your choice – we went with grilled Salm ..read more

We sat down with Wholefood for Families’ Nutritionist, Emma Dean to unpack some of the misconceptions around nutrition and the common barriers that can prevent us from eating healthy. Healthy eating and nutrition can seem confusing sometimes. We are surrounded by many different eating principles and guidelines, why is this? You are right, there is so much information out there at the moment, which can be a good thing in terms of having access to resources, but it can also feel overwhelming for many people who are looking to improve their health and food choices. Going bac ..read more