The Innovative Dietitian

February 16th - World Pancake Day

Photo by nikldn on Unsplash

Staff Spotlight!

Fiona Clarke; Executive Director

A journey girl; curious and passionate. When she was 14 her mother took her and her brother to Disneyland, LA. When she was there she took a ride on a rollercoaster which led her through an artery in the human body. They dodged blood and immune cells that bowled towards them. Since then she has wondered how the body worked at the level of micro-dynamics. As a result of her passion for learning, she has now extensive academic qualifications including Masters in Dietetics and Honours in Law. This study combined with her pharmaceutical work with pharmaceutical products enabled her to understand health from different perspectives. She also developed at the time a deep appreciation for Aboriginal history of herbology and bush medicine that was prevalent before colonisation by the Europeans, and Aboriginal health and culture in the now. Fiona is supported in her endeavours by her large family of cats and budgies. She has 2 boys, now grown, independent young men. Aside from her work, as someone who believes in a holistic approach to life, Fiona enjoys sailing, socialising and studying.

THIS MONTH’S TOP STORY

Gluten Intolerance vs Coeliac

Are you suffering from gluten intolerance or have you been diagnosed with Coeliac?
There is a difference. Find out what is...and how you can improve your diet.

Gluten intolerance is very rare and almost non-existent. Some people especially those with IBS (irritable bowel syndrome) can have reactions to pasta and bread. What you may not is that…..this is likely due to fructans and not gluten. Fructans are a type of carbohydrate whereas gluten is a type of protein. Fructans can be found in many foods including garlic, onions and barley and wheat. Fructans are highly fermentable by gut bacteria in people with IBS . This can result in gas, bloating, abdominal discomfort and a change in bowel movements. Coeliac is an autoimmune disorder. When someone with Coeliac Disease consumes gluten the body has an immune response which damages the villi in the small intestine. This can result in stomach pains, nausea, diarrhea and constipation. Long term it also can increase your risk of nutritional deficiencies and bowel cancer, to name a few. If you suspect you have Coeliac Disease, IBS or fructan intolerance it is important to go to your GP for testing. and then if any are confirmed, The Innovative Dietitian can help you follow a diet that will help reduce bloating, abdominal pain and any toilet troubles.

Recipe of the month; by Minimalist Baker

The Best Damn Vegan Nachos

The heartiest, most delicious vegan nachos I’ve ever had. Salty, crunchy tortilla chips, fresh guacamole, black beans, and salsa all covered in a healthy layer of cashew-less vegan queso!

Ingredients
US Customary – Metric

  • ~8 cups restaurant-style tortilla chips
  • 1 batch Cashew-Less Vegan Queso
  • 1 15-ounce can black beans (drained)
  • 1 cup guacamole*
  • 1 cup chunky salsa
  • Fresh jalapeños and red onion (optional // sliced)
  • Hot sauce (optional)
  • Cilantro (optional)

Click here for Cashew-Less vegan Queso

Instructions

  1. If you haven’t prepared your vegan queso yet, do that first. Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (optional: we love garlic, cumin, and chili powder).
  2. Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
  3. Arrange your chips on a large serving platter (or individual serving platters) and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeño, hot sauce, and cilantro. Enjoy immediately!

Nutrition (1 of 4 servings)
Calories: 563
Carbohydrates: 75.8g
Protein: 14.4 g
Fat: 24.6g
Saturated Fat: 3.1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 1213mg
Fibre: 17.2g
Sugar: 8.2g

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