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.

Healthier beans on toast


  • 1 tin of cannellini beans, drained and rinsed
  • 1 clove of garlic, crushed
  • 1/2 teaspoon of paprika
  • Handful of cherry tomatoes, halved
  • Cup of spinach
  • 1/2 Lemon
  • Olive oil
  • Salt
  • Pepper


  1. In a pan over low medium heat, drizzle olive oil and add garlic. Once fragrant, add beans and tomatoes.
  2. Add paprika, zest of lemon, salt and pepper. Add a dash of water and cook for about 5 minutes, slightly mashing the beans and tomatoes.
  3. Add spinach. Stir through until spinach is wilted and remove from pan. Serve on toast with a squeeze of lemon.

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