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.

Vegetarian frittata

Recipe makes 2-4 serves.


  • 1 teaspoon olive oil
  • 1 zucchini, sliced
  • 5 cherry tomatoes halved
  • 2 spring onions, sliced
  • 1 cup of leafy greens like spinach, collard or kale
  • 2 tablespoons of parsley or basil chopped
  • 6 free-range eggs
  • ¼ cup of milk of choice
  • Persian feta
  • Salt and pepper


  1. Preheat your oven to 180 C.
  2. Prepare the egg mixture by whisking together the egg and milk. Set aside.
  3. Heat olive oil over low medium heat in an oven safe pan. Add the white and light green parts of the spring onion and saute until softened.
  4. Add the zucchini and cook for a few minutes.
  5. Add the leafy greens and 1 tablespoon of herbs and stir until slightly wilted.
  6. Pour over the eggs and gently mix.
  7. Arrange the feta and cherry tomatoes on top, season with salt and pepper and then place into the oven.
  8. Cook for 20 minutes or until mixture has set and is golden.
  9. Sprinkle with remaining spring onion and herbs.
  10. Enjoy warm or cold!

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