Hi, I’m Lauren. I’m a Registered Clinical Nutritionist with over 5 years of experience within the healthcare industry. I’m dedicated to helping people optimise their health, wellbeing and lives by the philosophy of treating the whole person through an evidence-based and holistic approach.

My area of speciality includes but is not limited to chronic inflammation, autoimmune, mental health and digestive disorders. In addition to my Bachelor’s degree in Health Science (Nutrition and Dietetic Medicine), I plan to further my education with a Masters of Public Health to expand my knowledge and ability to empower people to improve their health.

I live in Melbourne’s east with my partner and energetic German shepherd, where we love to cook and go for walks in nature.

Check out our full range of recipes here.

No-bake ginger and caramel cookies

What’s better than cookies at Christmas? Lauren’s ginger and caramel cookies! They’re full of flavour, quick to make, and don’t need cooking. And they’re so easy even the kids can get involved. Fun!


  • 1 cup of oats
  • 1/3 cup of pumpkin seeds
  • 1/3 cup of almonds
  • 1 cup of rolled or quick oats
  • 12 dates
  • 1/2 cup of nut butter
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of dried ginger
  • 1 teaspoon of cinnamon
  • Pinch of salt

Optional toppings: melted white or dark chocolate, chopped dried berries, crushed pistachios or pumpkin seeds.


  1. Soak dates in warm water until softened.
  2. Add all dried ingredients into food processor and pulse two to three times.
  3. Add dates, nut butter and vanilla extract and blend until smooth.
  4. Using a tablespoon roll mixture into balls and slightly flattened.
  5. Refrigerate for at least an hour.
  6. To make these more festive: drizzle with chocolate and sprinkle with dried berries and pistachios or pumpkin seeds.

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