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.

Very simple pumpkin soup

A ‘cheats’ pumpkin soup made more nutritious with added fibre and protein from white beans. It’s perfect for when it’s cold outside and you want something healthy and comforting.


  • 1/2 butternut pumpkin
  • 3 carrots
  • 2 garlic gloves peeled
  • 1/2 onion
  • 400g tin of butter or cannellini beans, drained
  • Good quality chicken stock
  • Tablespoon of ricotta (optional)
  • Fresh herbs (optional)
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 200 degrees.
  2. Chop pumpkin, carrots and onions into chunks and place on baking tray with garlic. Drizzle with olive oil, season with salt and pepper.
  3. Bake for 40 -60 mins and then leave to cool.
  4. Blend pumpkin, carrot, onion, garlic, beans and stock until smooth.
  5. Warm desired amount in saucepan
  6. Serve with a dollop of ricotta, fresh herbs, drizzle of olive oil, crack of black pepper.

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