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Your Story and Philosophy
You have an incredible health story. What was the turning point that led you to see food as the foundation of health and wellbeing?
My turning point was really my own health journey. After struggling with an autoimmune disease, I began looking more deeply at how food could support my body and overall wellbeing. The experience ultimately led me to study nutrition and completely changed the way I viewed food, not simply as something we eat, but as something that can nourish, support and help us feel our best. As I began to recover, that connection became deeply personal. It shaped how I raised my children, how I cook, the books I write and the brands I’ve created. Food truly became the foundation of my wellness philosophy.
Over your years in nutrition, what's one thing you believed early on that you've since changed your mind about, and one thing you've never budged on?
After 25 years in nutrition, one thing I’ve definitely changed my mind about is protein, specifically how much we actually need. Earlier in my career, I focused more on eating a balanced diet. Today, I understand how important adequate protein is for maintaining muscle, supporting metabolism, healthy ageing and helping us stay strong, especially as women move through mid-life.
One thing I’ve never budged on is healthy fats. I’ve always believed they’re essential, not something to fear. Quality fats, like extra virgin olive oil, avocado, nuts, seeds and omega-3s, have always had a place at my table. Trends come and go, but nourishing our bodies with real wholesome food never goes out of style.
Optimising Protein, Practically
Optimising protein intake is important. What does a realistic protein-rich diet look like for a busy family?
For a busy family, optimising protein doesn’t have to be complicated. I focus on eggs, Greek yoghurt, chicken, beef (my boys’ favourite), fish, and once a week, a plant-rich protein such as lentils, chickpeas and beans. Protein supplements are also great for morning smoothies. It’s really about making protein easy and accessible.
Plant-based protein powders are becoming more popular. What do you look for in a plant-based protein powder?
Plant-based protein powders are becoming more popular, and I think that can be a positive development when they are chosen thoughtfully. I look for a simple, nourishing ingredient list built from plants, with ingredients such as peas, hemp, pumpkin seeds, brown rice or other sustainably sourced legumes, grains and seeds. I prefer products that provide a meaningful amount of protein per serving, ideally from a blend of sources so they offer a broader range of amino acids, without relying on excessive processing.
I also look for transparency around sourcing, farming and manufacturing. The health of people is connected to the health of the soil, water and oceans, so I value brands that consider biodiversity, regenerative or responsible agriculture, sustainable packaging, and the impact of harvesting marine ingredients.
From a nutrition perspective, I look for minimal added sugar, limited unnecessary fillers, and no long list of artificial sweeteners or additives. I also check for third-party testing, particularly for heavy metals, pesticides and other contaminants, since powders can concentrate what is present in their ingredients. A good plant-based protein powder should complement a varied diet, not replace whole foods.
Please give us your favourite ways to use a plant protein that aren’t a standard shake.
Here are my four favourite ways to use plant-based protein powder beyond a standard shake.
- Energy balls: Mix protein powder with oats, nut or seed butter, ground flaxseed and a little maple syrup. Add a splash of plant milk if needed, roll the mixture into balls and chill until firm.
- Protein-rich yoghurt: Stir a serving of protein powder into plain Greek-style or plant-based yoghurt. Top with berries, chopped nuts, seeds or a little cinnamon for a quick breakfast.
- Baked goods: Add protein powder to muffins, pancakes or breakfast bars, replacing a small amount of the flour. You may need to add extra moisture such as a mashed banana, apple sauce or plant milk to keep the texture soft.
- Protein oatmeal: Stir protein powder into cooked oats once they have cooled slightly. Add nut butter, fruit, seeds or spices, and loosen the mixture with extra plant milk until it reaches the consistency you like.
Please let us know your go-to when an afternoon craving hits.
When an afternoon craving hits, I love reaching for dates with nut butter and a drizzle of dark chocolate, or a piece of frozen yoghurt bark. These options feel satisfying and nourishing, while still offering a little sweetness.
Your Kitchen
This Kitchen is for Dancing: Real Food, Pure Flavor is a great title and a whole philosophy in five words. You’ve called the book a celebration of the “dance” that happens while cooking for the people you love. Can you talk about your food philosophy and how it influences your approach to cooking?
My food philosophy is rooted in balance, nourishment and enjoyment. I believe food should support our health while also bringing pleasure, comfort and a sense of connection. This perspective influences the way I cook; I focus on simple wholesome ingredients, thoughtful preparation, and flavours that feel satisfying rather than restrictive. I enjoy creating dishes that combine nourishing foods with small indulgences, so eating well never feels boring or overly complicated. For example, when an afternoon craving hits, I might reach for the dates with nut butter or the yoghurt bark. Both options feel nourishing and delicious, making balance feel natural.
Can you please share one recipe with us? Something genuinely quick and family-friendly.
Protein & Greens Energy Balls
These energy balls are a nourishing way to satisfy an afternoon craving while still leaving room for enjoyment. The dates provide natural sweetness, the nut butter adds richness, and the dark chocolate brings a small indulgence that makes the snack feel special. Find the full recipe here.
