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.

Winter Buddha bowl

Lauren’s Buddha bowl is a warming and nourishing meal using seasonal vegetables. She says it can be made ahead of time and is perfect as a post yoga meal.

Recipe makes 2 serves.


  • 1 cup quinoa
  • 2 carrots
  • 2 beetroots
  • 1 cup of kale
  • 1 bunch of parsley and/or coriander
  • 1 avocado
  • 1 cup of dried chickpeas (cooked)
  • 2 tbsp of plain flour
  • 1/2 small onion
  • 4 cloves of garlic
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cinnamon
  • Lemon
  • 2 tbsp of tahini
  • Olive oil
  • Salt and pepper
  • Sesame seeds (optional)


For the falafel

  1. Add chickpeas, half the herbs, garlic, onion and spices into food processor.
  2. Refrigerate for about an hour.
  3. In the meantime, heat oven to 200 degrees.
  4. Thoroughly rinse quinoa, add to pot with 2 cups of water, bring to boil and simmer for 20 mins. Set aside.
  5. Chop carrot and beetroot in halves. Drizzle with olive oil, salt and pepper. Roast for 30 minutes.
  6. Chop kale and remaining herbs, mix in with quinoa, drizzle olive oil, squeeze of lemon juice, salt and pepper. Set aside.
  7. Remove falafel mix from the fridge. Add flour and sesame seeds.
  8. Form into patties. Heat oil on medium heat. Fry for 3-5 minutes until golden. Place on paper towel to absorb excess oil.
  9. Arrange everything into a bowl, drizzle with tahini and enjoy.


Falafel can be baked in the oven. Brush with olive oil add to oven preheated to 200 degrees. Cook for 20 mins, turning halfway through.

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