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22/05/2026

Here is my bloopers reel - enjoy!

I hope you can join us next Tuesday for a fun hour of cooking with Jess! Click the link to join: https://mobiledietitian.kit.com/products/cooking-class

These challenges with Jess from has helped push me to explore ingredients I normally would have walked straight past… and TBH, even hunting down unusual vegetables has been a lot of fun.

It has also reminded me that I really need to do more “use it up” meals again.

Like a lot of people, I can still overestimate some vegetables and underestimate others, even with meal planning and shopping lists.

One thing I’ve noticed through this whole process is that variety is often much easier than we think. Most of the unusual foods I’ve tried are actually pretty similar to more familiar ingredients once you start cooking with them.

And variety matters.

Eating a wider range of plant foods helps support a more diverse gut microbiome, which is linked with broader aspects of health including digestion, immune health, and even areas like mood and sleep.

Nothing needs to be perfect or extreme. It’s more about what adds up consistently over time.

I’m actually really looking forward to the cooking class next Tuesday because even though I’m already a reasonably confident cook, and know how to improve a meal to make it healthier, I know I’ll still be learning.

Jess has such a good understanding of flavour and how to bring out the best in simple ingredients, without making cooking feel complicated or overwhelming.

If you’ve been following along with these challenge posts and thinking “I should get better at this”, you’d be very welcome to join us.

Your brain needs nourishment. That starts in your gut.

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist







21/05/2026

This was the final challenge before Jess and I cook together live next week…
The link for the class is https://mobiledietitian.kit.com/products/cooking-class

And honestly, this series has made me even more excited for the class.

Final week… and this one was a “use everything” meal.

I ended up making a veg-loaded mince stir fry (chow mein style).

What went in:

→ bok choy
→ eggplant
→ red capsicum
→ purple cabbage
→ mushrooms
→ celery

Plus some low-fat mince from the local butcher
and brown basmati rice on the side.

Jess had suggested going down the Asian stir fry route (and even mentioned velveting the meat, which I didn’t end up doing this time… but I’m curious to try it soon).

I went with mince instead, which made it quick, easy, and very weeknight-friendly.

This is one of those meals that is full of nutrients and provides a lot of health benefits (and is yum!):

→ a wide variety of vegetables
→ plenty of fibre
→ different colours (including the deep purple ones again)
→ and a solid protein base

I also threw in celery, partly because I had it… and partly because it contributes plant nitrates, which are involved in blood vessel function and circulation.

Served it with brown basmati rice for a bit more fibre and a lower GI option… and it came together really well.

Simple, filling, and something I’d definitely make again.

I definitely don’t follow recipes perfectly.
Sometimes it works really well… sometimes it doesn’t.

But I keep trying, adjusting, tasting, changing things as I go…
and that’s usually when something good starts to come together.

This challenge has been a good reminder that you don’t need complicated recipes…

just a few ingredients, some flexibility, and a willingness to give it a go.

Jess, I feel like this was a great way to finish.

Would you still velvet the meat… or stick with mince for something like this?

Your brain needs nourishment. That starts in your gut.

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist







Let’s See What Jess Does With This – Week 7 (Final week)Final round… and this one seems like a nice mix:* bok choy* red ...
18/05/2026

Let’s See What Jess Does With This – Week 7 (Final week)

Final round… and this one seems like a nice mix:

* bok choy
* red capsicum
* eggplant
* red cabbage

There are many things you could do with these ingredients.

But I wanted to talk a bit about eggplant this week.

It’s actually a fairly new addition to my regular shop.

I didn’t grow up eating it, so it’s been a bit of a learning curve figuring out how to use it in a way that I enjoy.

What I’ve learnt so far:

It needs a bit of help.

Cook it well, add flavour… and it becomes something completely different.

Undercook it, and it’s not great.

From a nutrition point of view, eggplant is another one of those foods that has a variety of benefits, combined with other foods helps build a nice balanced meal.

According to AUSNUT data, it contributes:
→ fibre
→ a range of vitamins and minerals in smaller amounts
→ those deep purple compounds that tend to come with the darker vegetables

Which links back to what we’ve been talking about:
variety and colour over time, rather than relying on any one “superfood”.

And if nothing else, this challenge has definitely pushed me to include foods I wouldn’t normally pick up.

Which is probably where the benefit is.

You don’t need to follow it perfectly, just aim for a bit more variety and let it add up over time.

Over to Jess from to suggest something that I would be happy eating.

Then I’ll attempt to cook it… final round.

---

So… what would you make with this?

And be honest… are you confident cooking eggplant, or still figuring it out like me?

Your brain needs nourishment. That starts in your gut.

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist






17/05/2026

Let’s See What Jess Does With This – Week 6 (I tried it)

This one was a good one.

I ended up making a chickpea and potato curry, following Nagi Maehashi’ recipe.

It was simple, easy to follow, and actually one I’d make again.

Served it with:
→ homemade naan
→ yoghurt on top
→ freshly chopped baby spinach

which brought it all together nicely.
I soaked and boiled my chickpeas, but for a quicker option, just use tinned.

The potimarron (red kuri squash) was a nice surprise.

It had that classic pumpkin flavour, slightly sweet, soft once cooked…
and the skin was completely edible, which made it even easier to use.

This felt like one of those meals that ticks a few boxes without trying too hard:

→ easy & quick
→ plant-based
→ fibre-rich
→ filling
→ and something the whole household actually enjoys

I definitely don’t follow recipes perfectly.
Sometimes it works really well… sometimes it doesn’t.

But I keep trying, adjusting, tasting, changing things as I go…
and that’s usually when something good starts to come together.

We’ve got one more challenge to go before the cooking class…

and if you’ve been watching these, you’ve probably noticed this isn’t about perfect recipes.

It’s about knowing how to take what you have and turn it into something that works.

That’s exactly what we’ll be doing in the class.

Spots are now open if you’d like to join us. Link is in my bio.

No pressure… but if you’ve been thinking about it, this is a good time to jump in.

Jess, I feel like this one turned out pretty well…

What would you have added to take it up a level?

Your brain needs nourishment. That starts in your gut.

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist







Let’s See What Jess Does With This – Week 6This week’s food is simple… but a little different:- potimarron (also known ...
11/05/2026

Let’s See What Jess Does With This – Week 6

This week’s food is simple… but a little different:

- potimarron (also known as red kuri squash - or as I call it "strange pumpkin-y thing" - dried chickpeas
- baby spinach

I’ve been leaning more into plant-based meals lately.

Not in an all-or-nothing way… just adding more in.

Mainly because of what they bring with them:
→ fibre
→ variety
→ and support for gut health

Which we know plays a role in things like healthy ageing, energy, and how we feel day to day.

Chickpeas are playing a big role here:
fibre, plant protein, and they tend to keep meals more satisfying (just go slowly with high fibre foods like this if you are still getting used to them).

Then you’ve got the spinach for your leafy greens…
and the potimarron brings that slightly sweet, comforting element.

And this is what I’ve been noticing with this challenge,

when you start building meals around plants, you naturally end up with more variety without really trying.

You don’t need to follow it perfectly, just aim for a bit more variety and let it add up over time.

Over to Jess from Cook with Jess to suggest something that’s worth eating.

Then I’ll attempt to cook it… and see how it goes.

So… what would you make with this?

Would you go warm and comforting… or something more fresh?
I'm leaning towards a curry! 🍛

Your brain needs nourishment. Your gut is where it starts. Stop guessing — start knowing.

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist






07/05/2026

Let’s See What Jess Does With This – Week 5 (I tried it)

This one was super easy (and delicious).

I ended up with:
→ air fryer roasted purple + yellow carrots, beetroot, sweet potato (using it up), cherry toms and potato
→ a simple tuna steak (salt, pepper, 3 minutes each side, rest)
→ and an eggplant dip… I made a Melitzanosalata.

Jess had suggested a tahini-style baba ganoush, but I went slightly different…
mainly because I love this dip, probably because of the lemon.

I cooked the eggplant on the BBQ, which gave it a really nice smoky flavour, and it worked surprisingly well with both the fish and the roasted veg.

Also used some of the beetroot leaves to get my dark leafy greens in for the day.

That’s something I’ve been trying to do more consistently.

Leafy greens (like beetroot leaves, spinach, silverbeet) contain nitrates, which the body can convert to nitric oxide.
This plays a role in blood vessel function and circulation, and there’s some emerging research looking at broader health benefits, particularly as we move through midlife.

Nothing dramatic on its own, but another example of how these small inclusions can add up over time.

Overall, this meal had:
→ plenty of colour and plant variety
→ a good amount of fibre
→ quality protein from the fish
→ healthy fats
→ and a mix of flavours that actually worked together

Your brain needs nourishment. That starts in your gut.

I’m opening something up next week for those who want to get better at this in real life… more on that soon.

What would you have done differently, or added to take this up a level?

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist






It’s not that you don’t know what to eat…It’s what happens at the end of the day.You start off with good intentions —but...
05/05/2026

It’s not that you don’t know what to eat…

It’s what happens at the end of the day.

You start off with good intentions —
but by the time evening rolls around, your energy’s gone.

Cooking feels like too much.
So you go for whatever’s easiest.

And the cycle repeats.

A lot of women notice this shift in their 40s and beyond —
where the same habits don’t feel as easy to follow through on anymore.

That’s exactly why I started sharing this.

Each week, I send a simple email with:
– one practical nutrition insight
– and 3 quick meals I’m actually making

Nothing complicated.
Just ideas that actually work when your energy is low.

👉 Link in bio to get this week’s meals

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist















Let’s See What Jess Does With This – Week 5This week’s line-up is looking a little more colourful:* fresh beetroot (with...
04/05/2026

Let’s See What Jess Does With This – Week 5

This week’s line-up is looking a little more colourful:

* fresh beetroot (with the leaves)
* purple + yellow carrots
* cherry tomatoes

Before we get into what to do with it…

There’s a reason I’m focusing on the purple foods this week.

Those deep reds and purples come from natural plant compounds (called anthocyanins).

You don’t need to remember the name, just think:
the deeper the colour, the more your body tends to benefit.

They’re not magic, but they are interesting.

Research suggests eating a variety of these colourful foods is linked with:
→ lower levels of inflammation
→ support for brain and cognitive health
→ potential benefits for mood

There’s also some emerging research looking at their role in:
→ exercise recovery
→ blood vessel health (which becomes more relevant through midlife)

Nothing here works in isolation, but it’s another example of how variety in plant foods adds up over time.

Also, beetroot doesn’t have to be complicated.

You can roast it…
but you can also eat it raw.

I often just grate it and throw it into a salad or even a sandwich with other ingredients.
Simple, and it works.

And if nothing else, this challenge is definitely pushing me to eat a wider range of plants than I normally would.

Which is something we can all benefit from.

If you don’t have purple carrots… use orange.
If beetroot feels like too much… skip it.

This is about ideas, not perfection.

Over to Jess from to turn this into something that’s actually worth eating.

Then I’ll attempt to cook it.

(No guarantees, but we’ll see how we go.)

So… what would you make with this?

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist






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https://mobiledietitian.kit.com

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