Nicole likes to be on the cutting edge of nutrition and wants to make a difference with her work. She believes the way we eat can help ensure the wellbeing of the planet as well maintain our own health.
From Nicole –
I have been swimming in the nutrition pond for 20 years and still loving it! I guess you could say I am now a big fish, but the pond keeps getting bigger too!
The world of nutrition is constantly evolving as we learn more about this relatively young science and it’s importance to our daily lives.
I love translating the complexity of nutrition into practical, do-able advice that makes sense to my audience. After all, everything boils down to the question, what do I eat?

Beef and bean chilli
A perfect recipe to use up the whole can of both kidney beans and tomatoes – no leftovers.
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Lamb koftas in pita with tabouli and yoghurt
Tabouli recipe included. You can also try this recipe as a base for rissoles or hamburger patties.
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Chicken and corn frittata
Creamed corn, capsicum and chives on wholegrain toast make a delicious breakfast and a creative use of leftovers.
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Mackerel balls with creamy lemon sauce
A great meal using canned ingredients for convenience!
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Kiwi, strawberries and almond toffee
Toffee is a lovely sweet treat on its own or sprinkled over yoghurt and other dairy desserts.
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