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.

Spicy stuffed capsicums

These hearty stuffed capsicums are an easy and balanced mid-week meal. Lauren suggests serving them with a fresh green salad or roasted vegetables.


  • 500g of beef mince
  • 1 cup of cooked brown rice or quinoa
  • 4 red or green capsicums
  • 2 cloves of garlic, crushed
  • 2 tbsp of capers drained
  • 400g of tinned tomato
  • 1/4 cup of Manchego or Parmesan cheese
  • 1 tsp of olive oil
  • 1 tbsp of ground paprika
  • 1 tsp of chill flakes
  • 1 tsp of fennel seeds
  • Few springs of fresh parsley


  1. Preheat oven to 190 degrees.
  2. In a pot heat olive oil on low-medium. Add garlic and cook for one minute. Turn up heat to medium and add beef mince and brown. Add capers, chilli, fennel, paprika, salt and pepper and cook for a further minute.
  3. Add tomatoes, bring to a boil, reduce and cook for 10 minutes. Remove from heat. Stir in rice and cheese.
  4. Halve and deseed the capsicums. Arrange into an oven safe dish. Carefully spoon the beef mixture into the capsicums. Bake in the oven for 30 minutes.
  5. Remove from the oven. Sprinkle with fresh parsley. Enjoy.

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