- 3 cups dried apricots
- 1 cup almond meal
- 1⁄2 cup shredded coconut
- 1⁄2 cup linseeds
- 2 tbsp orange juice
- 1 tbsp orange zest
- 1 tbsp maple syrup
- 1 cup white sesame seeds, for rolling
Place all the ingredients except sesame seeds into a food processor. Blitz until combined and holding together.
Roll mixture into large walnut-sized balls, then roll in sesame seeds to coat.
Store in an air-tight container in the refrigerator.
- 3 tbsp extra virgin olive oil (EVOO)
- 300g lean pork fillet, thinly sliced
- 2 cups broccoli head florets
- 2 medium carrots, julienned
- 1 small red capsicum, seeds removed and julienned
- 15 green beans, sliced
- 1 x 270g packet soba noodles, prepared according to packet instructions
- 2 tbsp gluten free sweet chilli sauce
- 2 tbsp lime juice
- 1 cup bean sprouts
- 1⁄2 cup coriander leaves
- 2 tsp black sesame seeds
Heat a large fry pan or wok to a high temperature. Add 1 tbsp of EVOO and stir fry half of the pork fillet for 3-4 minutes. Repeat with second half of pork. Remove from pan and set aside.
Heat remaining EVOO, add broccoli, carrots, capsicum and beans and toss till just tender, another 3-4 minutes.
Return pork to the pan with cooked noodles. Add sweet chilli sauce and lime juice. Toss to combine and heat through.
Serve immediately garnished with bean sprouts, coriander leaves and black sesame seeds.
Food often plays a key role in managing gut-related issues like constipation and food intolerances… but knowing where to start can be a bit of a minefield.
So, we’ve put together this e-book to help you navigate some of the nutrition basics behind a happy, healthy gut. We’ve also developed ten gut-loving, delicious, dietitian-approved recipes to work into your repertoire.
Remember, this is just a starting point. For the best shot at pinpointing the cause of and solution to your unique tummy problems, you should first seek advice from your doctor to rule out any underlying medical problems, and then see an Accredited Practising Dietitian (APD). APDs are the only qualified nutrition experts that can provide individualised, science-backed advice to help manage common gut issues.
- Happy gut 101
- Let's talk about poo
- Food intolerance
- What is coeliac disease
- Coeliac disease and the gluten free diet
- Irritable bowel syndrome vs inflammatory bowel disease
- 10 gut-loving, fibre-filled, dietitian-approved recipes
The patient resources are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The patient resources are for your information only, and we advise that you exercise your own judgment before deciding to use the information provided. Professional medical advice should be obtained before taking action. Please see here for terms and conditions.
- 250g chickpea penne pasta
- 1 tsp dijon mustard
- 1 cup probiotic natural yoghurt
- 1 lemon, zested and juiced
- White pepper, to taste
- 200g hot smoked salmon, flaked and bones removed
- 2 tbsp capers in vinegar, drained
- 1⁄4 cup chopped dill
Cook pasta according to packet instructions. Drain and allow to cool.
Mix together mustard, yoghurt, lemon zest, lemon juice and pepper in a large mixing bowl.
Gently fold the cooled pasta, salmon and capers.
Garnish with fresh dill.
*Can be tweaked to be gluten free. Check the chickpea pasta is gluten free.
Increased awareness of product by 34% and increased likelihood of recommendation for the product by 12%
The Good Nutrition Co., founded by Nicole Dynan in 2013, is recognised as one of Australia’s largest telehealth nutrition providers. Having consulted to over 30,000 individuals via telehealth, our team of Accredited Practising Dietitians have expertise across a range of areas including general healthy eating, medical nutrition therapy, weight management, women’s health, men’s health, family nutrition, gut health and food intolerance and lifestyle and sports nutrition. Our dietitians value a patient-focused, evidence-based approach to nutrition care, and strive to provide the highest quality service possible to help our clients achieve a better quality of life.
When Nicole established the business eight years ago, she had a simple goal: To help people eat and perform at their best by rebuilding their confidence and connection with food.
The Good Nutrition Co. maintains a network of busy private practice clinics across Sydney and is the global nutrition supplier to Australia’s largest Employee Assistance Program (EAP) provider.
In her spare time, Nicole is a guest lecturer for The University of Sydney, The University of NSW and media spokesperson for Dietitians Australia.
All our dietitians are available for telehealth consultations via phone or video.
- 2 slices bread
- Extra virgin olive oil
- ¼ cup parmesan cheese, grated
- ½ can chickpeas, rinsed and patted dry with paper towel
- 300g tub store-bought pumpkin soup
- 1 tbs cream
- Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper and place bread on tray. Drizzle with olive oil and scatter over cheese. Cook in oven for 15 minutes, or until cheese is melted and bread is toasted.
- Meanwhile, heat a quarter of a cup of oil in a pan on a medium-high heat. Add chickpeas. Sautee for 10 minutes or until chickpeas are crispy.
- Microwave soup according to packet instructions. Top with crispy chickpeas and a drizzle of cream. Serve with warm cheese toast.
- 2 tbs milk powder
- Full cream milk (quantity specified on porridge sachet instructions)
- Porridge sachet
- 1 tbs chia seeds
- 1 tbs chia seeds
- 1 tbs peanut butter Honey
- Fresh berries, optional
- Stir milk powder into milk.
- Prepare porridge according to sachet instructions using milk and milk powder mixture.
- Stir through chia seeds and serve with peanut butter and honey drizzled over the top. Add berries, if desired.
- 1 tsp mayo
- ½ avocado, mashed
- 2 slices wholegrain bread
- 40g cheddar cheese
- 1 cup lettuce leaves, washed 3 slices canned beetroot
- ½ carrot, grated
- ½ cucumber, sliced thinly
- Spread mayonnaise on one piece of bread and avocado on the other. Place topping side up on a chopping board.
- Add cheese and salad ingredients to one piece of bread, then sandwich with the other slice of bread. Serve immediately.
- 1 cup full cream milk
- 1 banana
- 1 scoop of vanilla ice cream
- 2 tbs Greek yoghurt
- 2 tbs skim milk powder
- 30g almonds
- Combine all ingredients in a blender and blitz until smooth. Serve immediately.
DISCLAIMER:
The content on this website is not, and is not intended to be, medical advice, which should be tailored to your individual circumstances. Content is for your information only, and we advise that you exercise your own judgment before deciding to use the information provided. Professional medical advice should be obtained before taking action. Please see here for terms and conditions.
