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.

Ginger soy salmon

A simple and healthy dish high in omega-3 fatty acids and anti-inflammatory ingredients.


  • 2 fillets of salmon
  • 3 tbsp of tamari or low sodium soy sauce
  • 1 tbsp of rice wine vinegar
  • 1 tsp of honey
  • 1 clove of garlic crushed
  • Thumb sized piece of ginger grated
  • 1 tsp of chilli flakes
  • Olive oil to cook


  1. Combine soy, vinegar, honey, garlic, ginger and chilli in a bowl with the salmon. Leave to marinate for at least one hour.
  2. Place a pan on high heat and drizzle with olive oil.
  3. Cook the salmon for about 4 minutes each side. Let rest for 3 minutes.
  4. Alternatively, the salmon can be oven baked for 20 minutes in a 200 degree Celsius oven.
  5. Serve on a bed of steamed greens and quinoa or rice.

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