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A note on the recipes…

Some of the recipes here have been adapted over the years from ones I have found in books and online, or have been given to me by friends or clients. For some I don’t know the origin to give credit. I can’t take credit for them anyway, but I can say that they are all well-tested and eaten regularly in our house.

For most recipes you can adapt them as you like, swapping vegetables or meat, using noodles instead of rice etc. So if you don’t have the exact ingredients, feel free to change it up and experiment with what you do have.

You can also adapt recipes to fit the plate model and your hand size measures.

For example, if you are making a Bolognese sauce then measure the food groups as you put the ingredients in. If it is a six-portion Bolognese sauce then you know you need roughly six palm-sized portions of minced beef in it. You could also measure out the carrots, onions, celery and tomatoes so you know how many handfuls go into a portion. And then when you serve it you know how much extra salad you should add and have it with a fist-sized pile of pasta. And you don’t have to be exact. Remember: it’s a guide and a little bit either side will make hardly any difference.

Getting Your Head Around Making Changes to Your Diet

It’s taken a lifetime to get where you are with your eating, and it can take time and effort to change. It can be easy at first but you may find yourself slipping back to old habits.

This course covers everything you need to know about how to make these changes for good.

scroll down for course curriculum & previews

Putting Changes into Practice

It can be hard to know where to begin with making changes to your diet. 

This course covers the practical elements of eating well from how to shop to downloadable meal plans, and what to do when things go wrong.

Scroll down for course curriculum & previews

Fact Sheets

Free, downloadable evidence-based fact sheets written by health professionals.

Heart Health

A nutrition knowledge hub all about the life-sustaining heart: cholesterol, blood pressure and how to keep your heart healthy

In this knowledge hub: 

  • quickly improve your heart health
  • lower your blood pressure
  • get cholesterol to a safe level
  • what to eat and what to avoid
  • what can go wrong with the heart and the cardiovascular system
  • The Mediterranean Diet with recipes and a meal plan
  • Downloadable fact sheets

Monthly Challenges

Invite your friends to a health challenge or challenge yourself! 

Receive a new challenge every month from Dry January, Meat-Free March, Mindful Eating May and more.

When To Eat

When to eat is almost as important as what to eat. Ever wondered why sometimes you are ravenous, or why if you skip breakfast you feel less hungry through the morning? Or what it is that triggers hunger and how we should respond to it? Are snacks good or bad?

This is the course where you can find all this out.

For understanding what to eat, please check out my other short course What to Eat. You can also get a bundle of all my short courses here: Eating Well

Gut Health

A course all about the myriad functions of the gut including its role in the immune system and allergies; the microbiome; and what to do when things go wrong. 

This course includes

  • How to improve the health of your gut
  • Probiotics & prebiotics
  • The different health conditions affecting the gut
  • What is the FODMAP diet and how could it help you?
  • Downloadable resources

Eating well

What to Eat

Ever feel bombarded with health messages telling you to eat quinoa and kale crisps? Ever wondered if you can get by without eating gogi berries? This course will tell you what foods you really need, and why you need them.

For understanding when and how much to eat, please check out my other short courses When to Eat and How Much to Eat. You can also get a bundle of all my short courses on how to eat well here: Eating Well