B L O G

SPINACH & RICOTTA POTS Sep 12, 2018

This recipe is an oldie but every time I post a picture on my Instagram everyone is asking for...

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SEAWEED SALAD Aug 01, 2018

A seaweed salad may not sound appealing if your thinking that green slimy stuff they serve at...

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CABBAGE & TOFU FRITTERS Jul 05, 2018

Cabbage is such a great food, it's high in anti-oxidants and it's great for the liver but it...

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MUSHROOM, THYME & RICOTTA FRITTATA Jun 13, 2018

How good are frittatas? You can make so many different combinations using a similar base and it's...

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HALOUMI & CORN FRITTERS Apr 04, 2018

I am sure I am not alone when I say I am a fan of anything haloumi! When clients start out on my...

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CARROT & APPLE MUFFINS WITH MAPLE RICOTTA FROSTING Oct 17, 2017

I have had the idea for these muffins in my head for about 2 years now and finally I have brought...

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GRILLED COS WITH PEAS AND EGGS Oct 04, 2017

I find cos lettuce a very boring food but because it is so easy to grow I often find myself with...

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TURMERIC & TAHINI TOFU STIRFRY Sep 14, 2017

I know Tofu may not appeal to everyone but I highly recommend you give this a go because most...

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MISO TOFU & MUSHROOMS WITH QUINOA May 01, 2017

With the colder weather setting in for good now there's nothing more comforting than a delicious...

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STICKY TOFU LETTUCE WRAPS WITH PICKLED RADISH Jan 18, 2017

This meal came to mind after being out with some friends and enjoying a shared dinner, one meal...

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Disclaimer: The information provided on this website is for informational purposes only and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek advice from a qualified healthcare professional before making any changes to your diet. The information on this website (including external links) may not be complete or accurate depending on when it was published, and is subject to change. This website and its contents are protected by intellectual property laws and cannot be copied, distributed, or reproduced without the owners permission.

I respectfully acknowledge the Bunurong Peoples’ of the Kulin Nation as the Traditional Custodians and Owners of the land on which I live and work. I pay my respects to their Elders, past, present, and emerging, and recognize the continuing connection and rich contributions of Aboriginal and Torres Strait Islander peoples to this country.