Bowral Nutrition

03/06/2026

Safety recall of Nature's Own supplements.

Sanofi-Aventis Healthcare Pty Ltd T/A Sanofi Consumer Healthcare, is recalling the below products due to the potential presence of a glass fragment within the bottle (not within the tablets).

24/05/2026

Could not agree more!
https://www.facebook.com/share/r/18ifE1iV88/

15/05/2026

Last month, two of our dietitians joined a forum hosted by the South Western Sydney Public Health Network in Bowral. Collaborating with fellow allied health professionals to support local children is at the heart of what we do, which perfectly aligns with this year’s Dietitians Week theme: celebrating our collective impact! 💙 Dietitians Australia

14/05/2026

Our founder Fofe visited this wonderful community resource today and met some of the legends that make it all happen. Food security matters.

13/05/2026

Here’s to dietitians turning confusion into clarity, one food myth at a time. We’re not counting calories, we’re counting impact! Dietitians Australia

12/05/2026

Science can't explain it, but your taste buds know the truth.

04/05/2026

It's getting cooler which means we can bring out the soup recipes. Pumpkin is now in season, making it an affordable, easy, and tasty choice for a soup. Most pumpkin soups lack protein, so we have provided you with a recipe to boost the protein and fibre for the next time you make it.

🍂 RECIPE - makes 4-6 serves 🍂
Ingredients:
- 1.2kg pumpkin (butternut tastes best), peeled, seeds removed, and cut into 3-4cm chunks
- 1 large or 2 small white potatoes, peeled and cut into 2-3cm chunks
- 1 brown onion, peeled and sliced
- 2 garlic gloves, peeled
- 3 cups reduced sodium vegetable or chicken stock
- 1.5 cups water
- 1 can cannellini beans, drained
- Salt and pepper, to taste
- 1/2 cup light cream
- Plain Greek Yoghurt, to serve

Instructions:
1. Place the pumpkin, potato, onion, garlic, stock, and water in a large pot. Bring to a boil, uncovered, then reduce heat and let it simmer rapidly until the pumpkin and potato are tender (~10 minutes).
2. Remove from heat and add the cannellini beans to the cooked vegetables.
3. Use a stick blender, blender, or food processor to blend everything until smooth. (Note: If using a blender or food processor, wait until the vegetables are cooled before blending to prevent the lid of the blender/food processor from popping off due to the heat).
4. Season with salt and pepper, to taste.
5. Stir through the cream.
6. Serve with a dollop of Greek yoghurt, parsley, pepper and crusty sourdough toast.

Let us know if you try this recipe. We'd also love to hear what your go-to soup recipe is - us dietitians would love to make it at home!

30/04/2026

🌿 Key Nutrients Older Adults Need More Of
As we age, our nutrition needs shift — and certain nutrients become especially important for maintaining strength, independence, and overall wellbeing.
Good nutrition is essential for good health throughout your life. As you get older, some nutrients become more important for maintaining independence, energy levels and wellbeing.

Here are the big ones to focus on:
🥚 1. Protein — for strength & fall prevention
Protein helps prevent muscle loss and supports balance and mobility.
Sources: meat, seafood, eggs, dairy, tofu, legumes, nuts, seeds.

🐟 2. Omega‑3 fats — for brain & heart health
Omega‑3s support memory and reduce the risk of heart disease, diabetes, and arthritis.
Sources: salmon, tuna, sardines, mackerel, shellfish, flaxseed, walnuts, soybeans.

🥛 3. Calcium — for strong bones
Calcium reduces the risk of osteoporosis and fractures.
Sources: milk, yoghurt, cheese, fortified plant milks, tinned salmon with bones, leafy greens.

☀️ 4. Vitamin D — for calcium absorption
Vitamin D helps your body use calcium effectively.
Sources: eggs, salmon, sardines, liver, vitamin‑D‑fortified foods.

🧠 5. Vitamin B12 — for energy & nerve health
B12 supports red blood cell production and nerve function.
Sources: meat, fish, milk, cheese, eggs.

💛 If you or a loved one has had unintentional weight loss, or you’re unsure whether you or your loved one are meeting your nutrient needs, seeing an Accredited Practising Dietitian can make a big difference.
Call Bowral Nutrition (Wollondilly Dietitian) on 0492 970 379 to ask how one of our dietitians can help.

27/04/2026

🌱 Why Dietitians Are Talking About “30 Plants a Week”
If you’ve been hearing more about eating 30 different plants a week, there’s a good reason — research shows it’s one of the most powerful ways to support a diverse, resilient gut microbiome.
Studies have shown that eating 30 different plants a week is associated with a more diverse gut microbiome, which is better for overall health.

And a diverse gut microbiome is linked with:
✨ Better digestion and reduced bloating
✨ More regular bowels
✨ Improved metabolic health (blood sugar, cholesterol, blood pressure)
✨ Stronger immunity
✨ Better mood, energy, and mental clarity
✨ Even improvements in skin and oral health

🌿 What counts as a plant? More than you think!
This includes:
🥦 Vegetables
🍓 Fruits
🌾 Whole grains
🫘 Legumes
🥜 Nuts
🌻 Seeds
🌿 Fresh herbs & spices
🍿 Plain popcorn

🥗Not sure how to start?
Reach out to us and one of our experienced dietitians can support you increase your plant-food intake whilst understanding your food preferences and lifestyle. This isn’t about perfection or pressure — it’s about diversity, curiosity, and nourishing your gut with foods that help it thrive.

21/04/2026

🛒 Maximising Your Grocery Budget (Without Compromising Nutrition)
With food prices (and everything else) rising, eating well can feel harder — but small, smart shifts can make a big difference to both your budget and your health.

🌱 Budget‑friendly ways to nourish yourself well
✨ Shop the specials
Compare the cost per 100g on staples like rice, pasta, noodles, cereals, canned beans, lentils, and vegetables.
Prepare your weekly meals before going shopping to make sure you can stick to your budget, see what's on special, and even plan to use up ingredients you may already have.
✨ Choose home brands
Supermarket home brands often offer the same nutrition at a lower price — especially for bread, cereals, pasta, flour, and legumes.
✨ Buy frozen fruit & veg
They’re snap‑frozen at peak freshness, meaning they can have just as many — or even more — vitamins and minerals than fresh. Plus, less spoilage = less waste.
✨ Cook smart to save energy
Batch‑cook meals and freeze portions. Reheat safely in the microwave or oven to save time and reduce energy costs.
✨ Buy long‑life items in bulk
It’s cheaper long‑term and reduces packaging waste. Think rice, oats, pasta, canned tomatoes, beans, lentils, and long‑life milk alternatives.
✨ Add budget‑friendly proteins
Canned oily fish is highlighted as a great option — rich in omega‑3s for heart and brain health, and a source of vitamin D for bones and muscles.

💛 A few extra tips
• Share meals when eating out — it reduces cost and helps with portion sizes.
• If you're in a position to do so, donate surplus food to local community pantries or food banks.

Eating well doesn’t have to be expensive — it’s about making thoughtful, sustainable choices that support your health and your budget.