Edan The Dietitian

04/05/2026

Have you been seeing it too?

There’s been a lot coming out lately about kids snacks (and adults too!) and it’s honestly something I’ve been thinking about for a long time.

As a dietitian (and a mum), I just keep coming back to the same thing…

I don’t just want something that fills my kids up,
I want something that actually nourishes them.

And when you look at a lot of snack bars, even the ones that are marketed as “healthy”, they’re often built around really cheap fillers, binders, stabilisers + preservatives with not a lot of substance behind them.

Even oats, which don’t get me wrong are a great food, are so often used as the bulk of the bar… often 50–60% of it. I get why… it works for texture, cost etc but it just made me think, we can do better than that.

So behind the scenes, that’s what I’ve been working on.

I’m developing a kids bar with a manufacturer at the moment and am playing around with flavour, texture and most importantly, nutrition (and also working with a wonderful branding team to bring it all to life).

The process has been way harder than I expected, especially creating something that’s
lunchbox friendly, gluten free, nut free, dairy free and soy free but still genuinely nourishing.

But what it means is we’re using things like seeds, alternative flours, dried fruits for sweetness and olive oils that actually provide benefit to your child’s health and development.

No weird additives.
No fillers for the sake of it.
Just real ingredients.

We’re still quite a few months away, but I’m really excited about it all so please follow me along for the journey! 💕

13/04/2026

If you’ve got pumpkin puree sitting in your fridge… make these 🥞

Soft, fluffy oat pancakes that are naturally sweet and are super filling.

They’re made with simple ingredients, come together in minutes and work just as well for kids as they do for you!

Save this for an easy brekky 👇🏼

🥞 PUMPKIN OAT PANCAKES

Blend:
1 large ripe bananas
1/2 cup pumpkin puree
2 eggs
1/3 cup milk
1 tsp vanilla
1.5 cups oats
2 tsp baking powder
Pinch salt
1/2–1 tsp cinnamon

Let sit for 2–3 mins.

Cook on low–medium heat until bubbles form, flip gently and cook until golden.

Top with yoghurt, fruit or a drizzle of maple.

Keep extras in the fridge or freezer for quick mornings 🤍

04/04/2026

Happy Easter friends 🐣

Please remember that sometimes food is more than just nutrients.

If you celebrate, today is about joy, traditions and time with your people.

Try your best to enjoy the chocolate and hot cross buns and not to let guilt take up space where memories should be ✨

I know this can feel hard for some — you’re not alone in that 🤍

04/04/2026

Honestly… this is one of those meals I make when I have nothing in the fridge but still want something that tastes delish 🤞🏼

It’s full of veggies, super budget friendly… and my 4 year old actually eats it which says a lot 😂

If you want the exact recipe + measurements,
comment FRIED RICE and I’ll send it to you 🫶🏼

02/04/2026

Follow along if you want to see how this turns out 🤔

16/03/2026

Someone needs to stop me… I’m crumble obsessed! Let’s blame the pregnancy hormones shall we?

My current fave is my Rhubarb & Apple Crumble (with Oat + Almond Topping) 👏🏼

It’s a wholesome take on a classic and is everything you want — lightly sweet, buttery (without the butter), crunchy on top, soft and tangy inside. Perfect for breakfast, snack or dessert!

🍎 Ingredients
Fruit base:
3 cups chopped rhubarb (roughly 4–5 stalks)
3 cups chopped apple (about 3 medium apples, skin on)
1–2 tbsp pure maple syrup (adjust to taste)
1 tsp cinnamon
1 tsp vanilla extract
1 tsp cornflour or arrowroot (optional – helps thicken juices)

Crumble topping:
1 cup rolled oats
½ cup almond meal
⅓ cup chopped cashews
2 tbsp pure maple syrup
3 tbsp melted coconut oil (or olive oil)
Pinch of salt
Optional: extra sprinkle of cinnamon

👩‍🍳 Method
Preheat oven to 180°C (fan forced). Lightly grease a medium rectangular ceramic baking dish.
Combine fruit base: In the dish, mix rhubarb, apple, maple syrup, cinnamon, vanilla and cornflour until evenly coated.

Make crumble topping: In a bowl, combine oats, almond meal, chopped cashews, maple syrup, melted coconut oil and a pinch of salt. Stir until the mixture resembles coarse crumbs.
Assemble: Scatter the crumble evenly over the fruit.

Bake for 35–40 minutes or until the top is golden and the fruit is bubbling around the edges.
Serve warm with Greek yoghurt, ice cream or a dollop of coconut cream.

✨ Notes
Naturally sweetened with fruit and a touch of maple — no refined sugar needed.
Rich in fibre and healthy fats from oats, almond meal and cashews to keep you fuller for longer.
Perfect make-ahead snack or breakfast — store in the fridge for up to 4 days, or freeze portions for later.

Enjoy!
Love, Edan x

03/03/2026

Now that the nausea has finally settled, I’ve been leaning more into simple meals that provide sustained energy and nourish me and bubs 🤰💛

I’m trying to listen to my body and give it what it needs — whether that’s protein, veggies, snack plates or a warm bowl of soup!

Here’s what I’ve been enjoying lately:
- Greek yogurt bowls with granola, fruit & seeds
- Rye toast with scrambled eggs, avocado & tomato
- Snack plates with boiled eggs, carrot sticks, cheese, crackers, hummus, cucumber & apples
- Veggie bolognaise with edamame pasta
Homemade mixed bean soup
- Chickpea tofu Buddha bowls
- Dark chocolate fruit & seed bark
- Chocolate oat slices 🍫

And don’t get me wrong the chocolate cravings are very real this pregnancy! So different from my last where all I wanted was sour lollies and pickles 😂 luckily my husband always has my favourite bear on hand.

What were/are your go-to pregnancy cravings? 🍫🥒

05/02/2026

ATTENTION BUSY PARENTS- 2-ingredient cheesy Vegemite scrolls! 🧀

After learning just how long the list of ingredients are on commercially made Vegemite scrolls I just couldn’t bring myself to buy them anymore.. but given my nearly 4 year old loves a good ol Vegemite scroll an alternative was required! 👌

No fancy ingredients…Just mix, roll, bake and done.

Why I love these:
– Kid approved
– Lunchbox friendly
– Freezer friendly
– Higher protein thanks to the yoghurt
– Easy enough to make and quick!

Comment ‘SCROLL’ and I’ll send you the recipe!

Much love, Edan x

11/11/2025

Can we take a moment for this couscous salad? 🙏

Here’s what’s in it:

✨ 1 packet of couscous (cooked as per instructions)
✨ 2 zucchini, chopped
✨ 2 handfuls of baby spinach
✨ 1 cup cooked peas
✨ A handful of cherry tomatoes, halved
✨ A generous sprinkle of crumbled feta or goat’s cheese

Lightly sauté the zucchini and spinach then let your couscous cool and fluff it up with a fork before mixing everything together.

For the dressing, just combine 1 tbsp of Moroccan seasoning with 1- 1.5 tbsp of olive oil. Toss it through and you’ve got the easiest most delicious salad 👏🏼 add some grilled chicken and some avo to make it a complete meal!

10/11/2025