Body Good Food in Sandringham, Victoria | Nutritionist

Body Good Food

Locality: Sandringham, Victoria

Address: 6/52 Bay Road 3191 Sandringham, VIC, Australia

Website: http://www.bodygoodfood.com.au

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• Medical and health
• Alternative & holistic health service
• Nutritionist

25.01.2022 New on the blog...Barley & Lentil Soup! You guys asked for the recipe so here it is. Full of plant based goodness and nutritious herbs and spices that are ideal for the cooler months. Perfect for iso batch cooking and always having on hand in the freezer ... https://www.bodygoodfood.com.au//5/7/barley-amp-lentil-soup

23.01.2022 Gut Friendly Creamy Porridge Serves 1 Ingredients... 1/3 cup rolled oats (use quinoa or millet flakes for gluten free) 1/2 teaspoon cinnamon 1 tablespoon ground flaxseeds 1/2 teaspoon manuka honey (optional) 1/2 cup milk (any kind but I like coconut milk) 1/3 cup kefir 1 tablespoon chopped walnuts 1 tablespoon pomegranate arils (and any juice) Directions Place the oats, cinnamon, flaxseeds, honey and milk in a small saucepan on low heat. Stir regularly until thickened to your liking (avoid temptation to increase heat and shorten cooking time as the lower the temperature the better to get the benefits of the kefir). Spoon into a bowl and top with kefir, walnuts and pomegranate. *If you want to make this recipe as an on-the-go or take to work option simply combine the oats, cinnamon, flaxseeds, and milk in a jar and the kefir, walnuts and pomegranate in a separate jar and leave in the fridge overnight. The next day just add some water and cook on a stove top OR add a bit of boiled water to the oat mixture until softened and warm, then top with kefir mix. #BodyGoodFood See more

22.01.2022 New on the blog..30 Minute Meals! https://www.bodygoodfood.com.au/full-blog//30-minutes-meals

21.01.2022 New on the blog...Beetroot & Silverbeet Tart With Spelt Crust! Although this dish sounds a bit fancy, it was literally a throw together of the seasonal produce I received in my organic box combined with some pantry/fridge staples I always have on hand such as eggs, spelt flour, extra virgin olive oil and kefir. The crust is super easy to make and you can sub in any other veggie combos you might have (eg. pumpkin and spinach, mushrooms and leek, carrot and sweet potato). ... If you can’t be bothered with the crust (or want a GF option) you can omit altogether, just throw in two extra eggs and you’ll have yourself a fritatta instead. Serve with a seasonal green leafy salad and you’ve got a perfect breakfast, lunch or dinner https://www.bodygoodfood.com.au//beetroot-amp-silverbeet-t

12.01.2022 Chilli & Lime Grilled Salmon with Avocado & Wasabi Dressing Serves 4 Ingredients... 1 lime, zest 1 long red chilli, finely chopped 4 x 100-120g fillets of salmon 1 large broccoli, cut into florets 2 cups mixed mushrooms, cut to similar size 1 clove garlic, sliced 1/2 tablespoon grated ginger 4 spring onions, finely chopped 2/3 packet soba noodles (or 100% buckwheat noodles) 2 tablespoons sesame seeds 4 tablespoons coriander Dressing: 1/2 avocado Juice of 1 lime 1 tablespoon mirin 1 teaspoon rice wine vinegar 1 teaspoon wasabi powder (or 1/2 - 1 teaspoon fresh wasabi) Pinch of salt and pepper 1/4 cup water Directions Combine the dressing ingredients in a food processor and process until combined and smooth (if you need to add a touch more water to make it pouring consistency then do this). Set aside. Heat a small saucepan full of water to the boil and keep ready for the noodles. Meanwhile, coat the salmon with the lime zest, chilli and some coconut oil. Heat a fry pan to medium-high heat and grill the salmon for 5-7 minutes each side or until cooked through. Add the noodles to the saucepan of water and cook according to packet instructions. Either in the same pan as the salmon if you used a large one or in a separate pan or wok, add the broccoli, mushrooms, garlic, ginger and spring onions and stir fry for 4-5 minutes or until tender. Flake the salmon, if you wish, and plate up with the veggies and noodles, and drizzle over the dressing. Top with sesame seeds and coriander to serve. #BodyGoodFood See more

11.01.2022 One Tray Red Curry Chickpea Bake Serves 4 Ingredients... 1 x cauliflower, cut into florets (use leaves too) 2 x broccoli, cut into florets 1/2 x pumpkin, cut into 2cm chunks 2 x cans of chickpeas (rinsed and drained) or 2 cups cooked chickpeas 2 heaped tablespoons red curry paste 200ml coconut milk To serve: rice, coconut yoghurt, coriander, lime wedges Directions Preheat the oven to 200C. Place the cauliflower, broccoli, pumpkin and chickpeas into a baking dish (if you have coriander stalks then chop finely and add also). Spoon over the red curry paste and mix well into all of the veggies and chickpeas. Drizzle over the coconut milk and mix again. Bake in the oven for 40-45 minutes or until the veggies are tender. Serve with rice, coconut yoghurt, coriander and a squeeze of fresh lime. #BodyGoodFood See more

10.01.2022 Haloumi Stuffed Mushrooms Serves 4 Ingredients... 2 x sweet potatoes, cut into chips 8 x large flat mushrooms (or 12 smaller sized ones) 1 handful thyme, leaves picked 2 x garlic cloves, crushed 1 tablespoon honey 1 x lemon, rind and juice 1 x 180g packet haloumi, sliced into 8 squares (or 12 if using 12 mushies) 4 handfuls rocket 1 x zucchini, very finely sliced 1 x pear, halved, cored and thinly sliced 1 x handful walnuts, roughly chopped (toasted if preferred) Directions Preheat oven to 200C. Bake sweet potato chips in the oven for 15 minutes. Meanwhile, core mushrooms and finely chop stalks. Combine the thyme, garlic, honey, lemon rind, juice of lemon, 2 tablespoons extra virgin olive oil and the mushroom stalks in a small bowl. Place the mushrooms gill side up on a baking tray and place 1-2 teaspoons of the thyme and garlic mixture into each mushroom centre. Place in the oven for 15 minutes. Remove the mushrooms and top each one with a slice of haloumi and drizzle over the remaining marinade. Place back in the oven for a further 10 minutes (if your haloumi doesn’t brown switch to the grill for a few minutes). Meanwhile combine the rocket, zucchini, pear and walnuts and drizzle over some extra virgin olive oil and the remaining juice of lemon (some balsamic vinegar is also nice). Serve up the salad with the mushrooms and sweet potato chips. #BodyGoodFood See more

10.01.2022 Beetroot & Silverbeet Tart with Spelt Crust Serves 4 (with side salad) Ingredients ... 2 x beetroot, cut into quarters bunch silverbeet (or spinach) 1 cup spelt flour 1 tablespoons thyme leaves (plus extra) cup extra virgin olive oil cup cold water 6 x eggs 1/3 cup milk (any kind) or kefir (I used kefir) 4 x spring onion, finely chopped 3 tablespoons fetta, crumbled Directions Preheat the oven to 200C. Place the beetroot on a roasting tray, drizzle with some extra virgin olive oil, and sprinkle with some salt and pepper and place in the oven for 35 minutes (or until tender) before removing and cutting into smaller pieces. Meanwhile, steam the silverbeet until wilted, and then roughly chop and set aside. Combine the spelt flour and thyme with a pinch of salt and pepper and then whisk together oil and water before adding to the dry mixture. Combine well. Press into a 20cm cast iron pan or similar size pie dish and press to even out along the bottom and the edges. Combine the eggs with the milk and whisk well. Scatter the beetroot, silverbeet and spring onion on the crust and then pour over the egg mixture, shaking the pan and using a spoon to press down to evenly distribute. Top with fetta and extra thyme. Bake at 180C for 35-40 minutes or until set. Serve with side salad of choice. #BodyGoodFood See more

09.01.2022 My 21 Day Detox Program is baaack!! I'm starting a group program on October 5th and registrations are now open! This is a wholefood based program that supports your body to do what does naturally every day - detoxification! There is 100 + testimonials on my website but I'll leave you with just a couple here:... "OMG- I thought l was very healthy before, but this has been a game changer for the better. l feel fantastic! I am tucking tops in because l don't have a pot belly- due to my improve digestive health and my bowel is functioning as it should be. l have more energy and my skin is glowing! l have regained my 'sleep' "YAY" and can now say I'm feeling refreshed, revitalised and energised." Wendy. B It was such a simple plan to follow and the results have been outstanding for me. My skin feels and looks amazing. I don’t feel bloated and feel so light, the heaviness and fogginess has subsided. My energy levels are wonderful and I am sleeping right through the night. Incredible, thank you so much. Ren B Click the link in my bio to read more or to register! #BodyGoodFood See more

06.01.2022 2021 BODY GOOD DIARY PRE-ORDER IS OPEN!!! I don't know about you but I'm pretty ready to put up the tree and call it a year! Bring on 2021 and what better way to make the most of next year than with a diary or should I say, companion, that has everything you need for your healthiest and happiest year yet. Although 2020 hasn't been the best, one thing I am very proud to have achieved (other than giving birth to my first baby of course) is my Body Good Diary. COVI...D presented some serious challenges, which meant I had to create, test and photograph every recipe myself and meet a near impossible deadline - with a newborn!! Somehow I not only managed to get it done but the finished product has all the features you loved about the 2020 diary plus MORE!! Head here to order your copy now https://www.bodygoodfood.com.au/diary !! *delivery estimate is early December *. See more

04.01.2022 Dark Choc Picnic Slice - trust me, you want to save this one! Makes 14-16 pieces Ingredients... 160g 85% dark chocolate (a little bit more or less depending on the size of your block won’t matter) 1 tablespoon coconut oil 3 heaped tablespoons peanut butter 1/3 cup peanuts 1/2 cup chopped pitted medjool dates 1 cup brown rice puffs (or any puffed cereal) Directions Heat a small saucepan with some water in it to the boil. Add the chocolate (broken into pieces) and coconut oil in a heat proof bowl and place on top of the saucepan, without the water touching the bowl. Heat until melted. Add the remaining ingredients to the melted chocolate mix and stir well. Spoon into a loaf tin or other small silicon baking dish and leave to set in the fridge for at least 1 hour. Keep in the fridge for 1 week (if it lasts that long!). #BodyGoodFood See more

03.01.2022 Beautiful Beets are in season and this is one of my favourite ways to have them... Beetroot, Buckwheat & Lentil Salad Serves 4... Ingredients 1 bunch mixed colour beetroot, trimmed 1 cup raw buckwheat, rinsed 1 x can brown lentils, drained and rinsed (I do prefer to cook dried lentils when time permits) 4 large handfuls of spinach cup pumpkin seeds 1 teaspoon maple syrup teaspoon cinnamon cup crumbled Fetta Dressing: 3 tablespoons olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon Dijon mustard, salt and pepper. Directions Preheat the oven to 180C. Wrap the beetroot in foil and bake for 30-40minutes are until tender. Peel and halve. Meanwhile, place the buckwheat in a saucepan with 2 cups of stock/water, bring to the boil and then cover and simmer for 15-20minutes until the water has been totally absorbed. Leave the lid on and set aside for 5 minutes, then fluff with a fork. Toast the pumpkin seeds in a dry fry pan until starting to pop and turn slightly brown. Remove from the heat and drizzle over the maple syrup and cinnamon then mix well. Combine the spinach, lentils, buckwheat, beetroot, pumpkin seeds and the fetta and drizzle over the dressing. #BodyGoodFood See more

03.01.2022 Looking for some gluten free Anzac Biscuits?? Look no further Makes approx 20 small biscuits Ingredient 1 cup of almond meal ... 1 cup of quinoa flakes 1 cup shredded coconut 1/4 cup coconut oil 1/4 cup golden syrup/honey/maple syrup 1/4 cup coconut/brown/raw sugar 1 teaspoon vanilla extract 1/2 teaspoon baking powder, dissolved in 1 tablespoon hot water Directons Heat the oven to 150'C. Combine the almond meal, quinoa flakes, and coconut in a bowl. Add the coconut oil, golden syrup and sugar to a small saucepan and heat until melted, when small bubbles start to form add in the vanilla and the baking soda (dissolved in the hot water) until it starts to froth and then take off the heat and add to the dry ingredients. Combine well (add 2 tablespoons water if needed), shape 1 teaspoon of the mixture into small biscuit shapes (you need to give the mixture a good squeeze to stick together) on a tray lined with baking paper and bake in the oven for 15-20 minutes or until golden. Allow to cool. #BodyGoodFood See more

01.01.2022 Spiced Cauliflower Salad Make use of the amazing cauliflower and pomegranate in season at the moment. By roasting the cauliflower in warming spices it's the perfect salad for the colder weather.. Serves 4-6... Ingredients 1 cauliflower, cut into small florets 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon cinnamon 4 large handfuls rocket 1/2 cup mixed microgreens (optional) 1/4 cup chopped parsley 1/4 cup chopped mint 1/4 cup chopped coriander 1/3 cup currants 1/3 cup pine nuts (or flaked almonds), toasted 1/2 pomegranate (arils only) Dressing: 1/3 cup kefir, 1 tablespoon tahini, 1/2 lemon juice, salt and pepper. Directions Preheat the oven to 200C. Combine the spices with 2 tablespoons extra virgin olive oil and coat the cauliflower. Spread onto a tray and roast in the oven for approx 20-30 minutes or until starting to brown. Make the dressing and set aside. Combine the rocket, microgreens, herbs, currants, pine nuts, pomegranate and cauliflower. Pour over the dressing and serve. Add some cooked quinoa and lentils for a complete plant based meal or also delicious served with crispy barramundi, baked salmon or slow cooked lamb! #BodyGoodFood See more

01.01.2022 Barley & Lentil Soup Serve 5-6 Ingredients... 2 x stalks celery, diced 2 x carrot, diced 1 x zucchini, diced 1 x leek, finely chopped 2 x cloves garlic, finely chopped/crushed 3cm piece ginger, finely chopped 2cm piece turmeric, (1 teaspoon ground) 2 tablespoons thyme leaves 1 handful parsley leaves and stalk, roughly chopped 8 cups broth/stock 1 x 400ml tin crushed tomatoes 1 cup barley, rinsed 1 cup lentils (I used green), rinsed To serve: extra parsley and nutritional yeast/parmesan cheese Directions Add 1 tablespoon extra virgin olive oil to a large pot and saute the celery, carrot, zucchini and leek for 5-6 minutes or until starting to brown and just catch on the pot. Add the garlic, ginger, turmeric, thyme and parsley and saute for another 2 minutes. Add the broth, tomatoes, barley and lentils, bring to a simmer, cover and cook for 40-45 minutes or until barley and lentils are tender. If not serving all at once, keep in the fridge (the soup may thicken so you can always add a touch of broth/water when serving) for 3-4 days or it also freezes very well. #BodyGoodFood See more