Rebecca Gawthorne - Dietitian & Nutritionist

Rebecca Gawthorne - Dietitian & Nutritionist Get my NEW recipe ebooks & find me on Instagram Hi! Food physically becomes you! I don’t believe in restriction. I do believe in healthy eating.

My name is Rebecca Gawthorne (aka “Nourish Naturally”) & I’m an Accredited Practising Dietitian, Accredited Nutritionist & a member of the Dietitians Association of Australia. I love food & despite four years of studying food & nutrition at University, publishing research on health, & helping thousands of clients with their eating, it never ceases to amaze me how important healthy, nourishing food

is to our bodies. It makes up every cell in your body – your muscles, hair, skin, heart. We need to nourish our bodies with healthy, real, wholesome foods to ensure our bodies function healthily, to feel energetic and live the life we were created to. QUALIFICATIONS & EXPERIENCE
I hold a Bachelor of Nutrition & Dietetics (Honours I) from the University of Wollongong. I received First Class Honours for my research conducted at the Sydney Children’s Hospital, which has been published internationally. I have a range of experience at various hospitals, health clinics and community nutrition centres across Sydney, as well as working throughout rural NSW with The Royal Flying Doctor Service as “The Flying Dietitian”. I have presented health seminars, cooking classes and I write nutrition articles for magazines, newspapers, websites & newsletters. I am also a qualified MEND Go4Fun Healthy Kids program leader and have undertaken countless additional courses on mindful eating, weight loss, chronic disease management & healthy eating.WHAT I BELIEVE IN
I don’t believe in fad diets. I don’t believe quick fixes with expensive diet pills. I do believe nourishing naturally. I do believe in fresh, real, wholesome foods that make you feel, look and live fantastic. And I also believe in treating yourself & enjoying food.

POV: You went to Woolworths for groceries but came home with these 4 kitchen gadgets instead... and now you’re obsessed ...
18/06/2026

POV: You went to Woolworths for groceries but came home with these 4 kitchen gadgets instead... and now you’re obsessed 🤭
I’ve been having way too much fun using these Wiltshire - kitchenware, bakeware, knives & dinnerware kitchen finds lately:
✔️ Upright Mandoline Multi Slicer – perfect for slicing fruit and veggies in seconds
✔️ Grate, Shake, Store – grate, mix and store and serve all in the one container
✔️ Oven to Table Mini Casserole – ideal for individual bakes and oven-to-table serving
✔️ Oven to Table Mini Ramekins (8cm) – perfect for desserts, dips, snacks and baked oats
They’re all part of the Wiltshire Kitchen Promotion at Woolworths, until 30 June.
Woolworths Wiltshire - kitchenware, bakeware, knives & dinnerware

16/06/2026

Not all olive oils are created equal 🫒👀

💌 Comment OLIVE OIL & I’ll send you my guide to choosing a quality olive oil 💌

Choosing a quality extra virgin olive oil is one of those simple habits that can make healthy eating feel so much more enjoyable while supporting your overall health.
As a dietitian, Cobram Estate, Australian EVOO is my extra virgin olive oil of choice because it’s made from fresh Australian olives that are first cold pressed within 4-6 hours of harvest to help lock in freshness, quality & taste. Plus, they have different flavourprofiles depending on how you like to cook:
✨ Light - delicate flavour, great alternative to butter in sweet & savoury cooking, and for seafood & chicken
✨ Classic - the perfect everyday all-rounder for salads, roasting, pasta & everyday meals
✨ Robust - bold and peppery, perfect for rich sauces, marinades & hearty meals
💌 Comment OLIVE OIL & I’ll send you my guide to choosing a quality olive oil 💌

15/06/2026

Day 5 of easy meal prep breakfasts that actually keep you full ✨ Sticky Date Overnight Weet-Bix ✨

Rebecca Gawthorne - Dietitian & Nutritionist 🌴 x Julz Yap | Dietitian (APD) & Nutritionist

BASE
2 weet-bix
1/4 tsp cinnamon
1 medjool date, chopped
1/2 cup milk of choice
15g protein powder (optional)

TOPPINGS
1/2 banana, sliced
160g yoghurt of choice
10g biscoff, melted
10g roasted walnuts, crushed

Method:
1. Crush Weet-Bix in a bowl or container, add protein powder, cinnamon, dates, then milk. Mix and flatten into an even layer.
2. Layer sliced bananas onto the base.
3. Spoon the yoghurt over the bananas.
4. Melt biscoff in the microwave for 20 seconds. Drizzle this ontop & swirl with a toothpick or knife.
5. Sprinkle crushed walnuts ontop
6. Refrigerate 15 minutes (minimum) or overnight.

Serves 1

14/06/2026

My Roasted Eggplant Fatteh-Style Salad is packed with a variety of plant foods and finished with a seriously delicious creamy gut-loving dressing made with Activia AU | Gut Health Probiotic Yoghurt. Unlike some other regular yoghurts, Activia is proven* to support gut health, and contains probiotics that are 100x stronger in survivability against stomach acid compared to regular yoghurt cultures, allowing more to reach your gut alive^.

RECIPE: Roasted Eggplant Fatteh-Style Salad with a Creamy Activia Yoghurt Dressing
Ingredients
Salad:
1 cup pearl couscous, uncooked
2 large eggplants, sliced
1x 400g can chickpeas, drained & rinsed
2 Tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp paprika
Pinch of salt
2 cups rocket
Seeds from 1 large pomegranate
¼ cup fresh mint, roughly chopped
¼ cup fresh parsley, roughly chopped
2 Tbsp pine nuts, toasted
¼ cup pistachios, roughly chopped
Pinch of sumac
Dressing:
1 cup Activia Natural Probiotic Yoghurt
2 Tbsp tahini
Juice of 1 lemon
1 garlic clove, crushed
Pinch of salt
Method: Preheat oven to 200°C. Place eggplant & chickpeas onto a lined baking tray. Drizzle with oil, spices & salt and toss to coat. Roast for 30 min or until the eggplant is tender & caramelised (I finished mine in a hot pan for grill marks but this is optional). Meanwhile, place 1 cup pearl couscous & 1½ cups water into a saucepan, bring to the boil, then reduce heat & simmer for 8–10 min or until tender. Whisk together the dressing ingredients until smooth & creamy. Place salad ingredients into a large serving bowl, setting aside a small amount of the pomegranate, herbs & nuts. Drizzle with dressing then top with remaining pomegranate, herbs, nuts & the sumac. Serve & enjoy!

You can find Activia AU | Gut Health in your local Coles Supermarket & Woolworths

*Activia helps improve digestive comfort when 250g is consumed daily as part of a healthy lifestyle & balanced diet. Continued in caption…

On the menu 👩🏼‍🍳 🌟
13/06/2026

On the menu 👩🏼‍🍳 🌟

11/06/2026

Eating two serves of seafood a week could literally help save your life and my Crispy Sheet Pan Fish Tacos with Crunchy Coleslaw & Creamy Avocado Sauce are one of the easiest and most delicious ways to do it FRDC - Fisheries Research and Development Corporation

New research has found that eating just 2 serves of seafood a week is linked to:
✔ 30% lower risk of cardiovascular disease (Australia’s #1 killer)
✔ 30% lower risk of Alzheimer’s disease
✔ 10% lower risk of dementia

Most Australians still aren’t eating the recommended two serves of seafood each week, so make it easier with these easy sheet pan fish tacos the whole family will love.

And as a dietitian, I love that seafood provides nutrients like omega-3s, protein, vitamin D, B12, iodine, selenium & zinc that work together in ways supplements can’t always replicate. Whole food wins.

I’ve used Australian barramundi, but you can use any white fish. Look for Australian seafood (fresh or frozen, farmed or wild) at your local fishmonger or supermarket.

Here’s the recipe:
Ingredients
Makes 4 serves
Fish
600g Australian barramundi fillets (skin removed)
8 small flour tortillas
2 Tbsp extra virgin olive oil
Seasoning: 1 ½ tsp paprika, ½ tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, pinch of salt & pepper
Avocado Sauce
½ cup Greek/natural yoghurt
1 avocado
½ jalapeño
1 garlic clove
¼ cup coriander
Juice of 1 lime
Pinch of salt
Coleslaw
1 cup red cabbage, shredded
1 cup green cabbage, shredded
¼ cup coriander
1 Tbsp olive oil
Juice of 1 lime
Optional: grated cheese
Method: Preheat oven to 190C. Line a baking sheet with parchment paper. Add the fish to the pan in a single layer and rub with oil and seasonings. Bake for 12-14 minutes until fish is cooked through. Remove from oven and shred with forks and set aside. Next, make the avocado sauce. Add all ingredients to a blender and blend until smooth. Taste and adjust seasonings as needed and set aside. Finally, make the slaw and assemble tacos, spreading the avocado sauce on the tortilla, followed by the fish and slaw, with more avocado sauce on top. Enjoy!

Save this for your next family seafood dinner 🌮

Our Nook Sauna is one of the best upgrades we’ve made at home. It’s my go-to for cold mornings, post-run recovery & unwi...
10/06/2026

Our Nook Sauna is one of the best upgrades we’ve made at home. It’s my go-to for cold mornings, post-run recovery & unwinding at the end of the day. 🧖🏼‍♀️

If you’ve been thinking about getting a sauna at home, Nook’s EOFY sale is on now with savings of up to $1,300!! Plus you can use my code “nourisheofy” for an extra $200 off. 🔥

09/06/2026

Day 28 of back to school lunchbox snacks your kids will actually eat ✨ Choc Crackle Protein Slice ✨Crunchy, chocolatey and such a satisfying snack to prep ahead for busy school weeks.

Recipe
Ingredients
2½ cups soy protein crisps
3 Tbsp h**p seeds
½ cup peanut butter (or tahini for nut free option)
¼ cup maple syrup
2 tbsp coconut oil
1 tsp vanilla
Pinch of salt
150g chocolate, melted
Method
Line a small slice tin with baking paper. In a large mixing bowl, combine soy protein crisps & h**p seeds. Melt together the peanut butter, maple syrup & coconut oil until smooth. Stir through vanilla and salt. Pour wet mixture into dry ingredients & mix until well coated. Place mixture into a lined tray, spreading evenly & pressing very firmly until flat. Pour over melted chocolate & spread evenly. Freeze for 1–2 hours or until set, then slice into bars.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Pack chilled straight from the fridge into an insulated lunchbox, or pop frozen slices directly into the lunchbox and they’ll defrost by recess.

Save this one for busy school weeks 💛

On the menu this week👩🏼‍🍳 🌟
07/06/2026

On the menu this week👩🏼‍🍳 🌟

06/06/2026

My French-inspired Dijon Potato Gratin elevated with Maille Mustard 🇫🇷✨

💌 Comment “FRANCE” and I’ll send you the recipe so you can try it at home 💌

I used Dijon Mustard in my potato gratin because it’s the gold standard when it comes to flavour. It adds so much depth and instantly makes my cooking taste restaurant-quality. And judging by the reaction from my very tough culinary critic…
this one definitely earned the Maille seal of approval 👀 ✨

You can find Maille mustard at your local store 🇫🇷

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