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.

Soba noodle salad

A simple and refreshing salad.

Recipe makes 2 serves.


  • 90g of soba noodles
  • 1 cup of thinly sliced vegetables, such as cucumber, carrot and kale
  • 2 eggs
  • 1/2 avocado
  • 1 tablespoon of soy sauce
  • 1 teaspoon of mirin
  • 1/2 teaspoon of sesame oil
  • 2 tablespoons of crushed seaweed
  • 1 teaspoon of sesame seeds


  1. While slicing your vegetables, bring a pot of water to the boil. Cook the noodles for 3 minutes. Drain and rinse.
  2. Refill the pot and add eggs. Bring to the boil. Turn off the heat. Drain after 5-8 minutes.
  3. Prepare the sauce by combining the soy, mirin and sesame oil.
  4. Mix the noodles and vegetables in bowl, drizzle over dressing.
  5. Serve in two bowls garnished with the boiled egg, sliced avocado, sesame seeds and seaweed.

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