Rebecca Warren - Naturopath

Rebecca Warren - Naturopath Tips and tricks for the busy person looking to live a healthy and fulfilling life! My Motto: Nourish

Rebecca Warren is an experienced clinical naturopath in Surry Hills (Sydney), lecturer of Nutritional Medicine and Naturopathy and is the Body+Soul Naturopathic Expert for the Sunday Telegraph. She is also a passionate public health advocate, PhD-in progress, list-­maker and full time multi-tasker who understands life can be busy! As a naturopath, her approach to health, wellness and nutrition is

simple: keep things achievable, sustainable and practical to build a solid foundation that can then be fine-­tuned for optimal health.

09/04/2026

The chances of you succeeding when it comes to making a health change may be hidden in your language 🗣️

Recipe: Chocolate and strawberry Muesli Bars There were so many requests for this recipe so it is! So easy to make, they...
06/04/2026

Recipe: Chocolate and strawberry Muesli Bars

There were so many requests for this recipe so it is! So easy to make, they store well and are delicious 😋 I went heavy on the sesame seed to increase the calcium content and the psyllium is there not only as a binder, but as a great fibre booster.

Ingredients
- 2 cups traditional rolled oats
- 1/2 cup flaked almonds
- 1/2 cup sesame seeds
- 1/2 cup h**p seeds
- 1/2 cup psyllium
- 1/2 cup low flavoured oil (I used h**p seeds oil)
- 1/2 cup maple syrup
- 1/2 cup dark chocolate chips
- 1 cup freeze dried strawberries
- 2 large egg whites
- 1tsp vanilla extract

Method
1. Mix all the dry ingredients into a large bowl.
2. Beat egg whites with a whisk until soft peaks form.
3. In a separate bowl, whisk the oil and maple syrup together until creamy. Add in the vanilla and whisk until combined.
4. Add oil and maple mixture into egg mixture and fold to combine.
5. Add egg and oil mixture to dry an ingredients and stir until all combined.
6. Divide mixture into muesli bar moulds.
7. Bake at 170 degrees until golden brown, which is about 30 minutes. You can continue to cook for longer if you want super crunchy!
8. Allow to stand in moulds for 10 minutes and the turn out onto wired rack to cool completely.
9. Store in and air tight container or freezer depending on how quickly you intend to eat these 🙊

Hot smoked salmon (thanks husband!) and tamari rice salad to celebrate Good Friday. If you want to give this salad a go,...
03/04/2026

Hot smoked salmon (thanks husband!) and tamari rice salad to celebrate Good Friday.

If you want to give this salad a go, here’s what you’ll need.

Ingredients:
1.5 cups cooked rice (I used basmati but brown would also work).
1 yellow capsicum, finely diced.
1 red capsicum, finely diced.
1 cup of broccoli florets, blanched.
2 bunches asparagus, chopped into thirds and blanched.
1 bunch of coriander finely chopped.
1/4 cup toasted almonds.

Dressing
1/2 cup light flavoured oil (I used h**p seed oil)
3 tbsp sesame oil
3 tbsp tamari
1/4 cup rice wine vinegar
2 tbsp of sweet ginger sauce (if you can’t find this, you could use sweet chilli as a replacement).

Method
1. Add all dressing ingredients together and whisk until combined.
2. Pour dressing over cooked rice and stir well, making sure each grain is covered.
3. Add in capsicums, coriander, broccoli, asparagus, 1/2 of the toasted almonds and then toss to combine.
4. Serve on a platter and scatter with remaining almonds.

Whipping up some snacks for the kiddos before heading off into the clinic this afternoon 😋 1. Crispy cheese crackers - s...
31/03/2026

Whipping up some snacks for the kiddos before heading off into the clinic this afternoon 😋

1. Crispy cheese crackers - simply cut Greek souvlaki breads into strips, sprinkle with cheese, add some bagel seasoning and then bake at 160 degrees for about 20 minutes until golden and crunchy!
2. High fibre choc-chip and freeze dried strawberry muesli bars.
3. Cookies! 🍯

Perfect little treats to add to their lunch boxes over the coming weeks.

❤️

29/03/2026

Home made yoghurt is so much easier than you think! I’ve been experimenting over the last few weeks and this is how I do it 😋

24/03/2026

Ever tried to make a change and found yourself always falling short, even though you really, really wanted to make that change? This might be why!

17/03/2026

For many people, creating lasting change isn’t as simple as we’d like it to be. A large part of my PhD research is looking to support people when it comes to making lasting dietary changes. Here is one of my go to strategies that I use to help people skyrocket their chance of success!

I always said that I’d never cook 2 separate meals…but when I accidentally made the nacho mince more spicy than the kids...
11/03/2026

I always said that I’d never cook 2 separate meals…but when I accidentally made the nacho mince more spicy than the kids would eat, I didn’t really have a choice 🫠🙈

I threw together this super quick dinner for them and it was a total winner! Might even go on to our family meal rotation at some point! I just mixed some cooked quinoa (that we were having as part of our nacho bowls) with a tin of tuna, some edamame beans, frozen peas, diced avocado, seaweed and then seasoned with lemon juice and sesame oil. Some shredded cabbage or finely chopped spinach would have gone nicely in there too. A no-fuss mix of carbs, fats, protein and fibre 🍚 🐟 🥑 🍃 Perfect for growing brains and bodies, even if the quinoa does end up everywhere 🙈

I was inundated the other day when I posted these muesli bars to my stories! 🙃 They are a mix of my lactation cookie rec...
17/02/2026

I was inundated the other day when I posted these muesli bars to my stories! 🙃 They are a mix of my lactation cookie recipe with a few other bits added in for some more protein and fibre. They were a total hit in our house, even if Penelope does refer to them as brownies 🙊

Ingredients
- 2 cups of rolled oats
- 1 cup of soy protein crisps
- 1/2 cup desiccated coconut
- 1/2 cup of psyllium
- 1/3 cup of h**p seeds
- 3/4 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 1/2 cup melted coconut oil
- 3/4 cup coconut sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 cup dark choc chips

Method
1. Preheat oven to 180 degrees.
2. Whisk oil, sugar, eggs and vanilla until smooth and combined.
3. Add all other ingredients to another bowl and mix with a wooden spoon until evenly mixed.
4. Add dry ingredients to wet ingredients.
5. Spoon into muesli bar bake wear (or do as cookies if you don’t have these).
6. Bake for 15 - 17 minutes and then allow to cool completely before removing from moulds.
7. Store in freezer.

Makes 16 bars.

I like these best straight from the freezer, but they are also fine to eat defrosted - the texture is just a little softer. With almost 7g of protein and 25g of fibre (!!), these make a great post-workout snack, breakfast on-the-go or afternoon-not-too-sweet-treat. If you’re watching your weight though, probably best to cut the bars in half as they are quite energy dense thanks to all the good fats. That being said, they are also super filling so you won’t feel like you’re missing anything or need to snack on other bits and pieces. Kids portions is 1/2 a bar 🙂

08/02/2026

Meal prep part 2!

This weekend was about stroganoff, chicken and veggie soup and satay beef with a side of strawberry yoghurt cake for Anthony’s birthday!

I made the stroganoff with Osso bucco for extra nourishment in the slow cooker - it’s mostly just meat and sauce and then I’ll add the veggies to it on which ever night I choose to pull it out of the freezer.

My chicken and veggie soup was loaded! I used 2 chicken carcasses and drumsticks for lots of collagen goodness, plus orange carrot, purple carrot (which is why it’s a weird colour 🙊), celery, onion, lots of garlic, broccoli, zucchini, red capsicum and lots of fresh herbs. I cooked this slowly for 8hrs on the stove - the smell of the house was amazing!

And finally I did a beef satay. Similar story to the stroganoff - mostly meat and sauce, along with some chickpeas and then I’ll add the veggies in when it comes time to enjoy. As in my last post the featured heavily here - so helpful for busy mums!

So…2 big days of cooking and I’ve got an almost 30 meals in the freezer (see earlier post for other ideas). The level of accomplishment I’m feeling at the moment is certainly up there 🙊

What should I batch cook next? Hit me with your favourites!

I was lucky enough to spend Word Cancer Day ‘26 at NSW Parliament House listening and engaging in discussion with some i...
04/02/2026

I was lucky enough to spend Word Cancer Day ‘26 at NSW Parliament House listening and engaging in discussion with some incredible researchers, clinicians, cancer advocates and policy makers. Currently in NSW, someone finds out they have a cancer diagnosis every 9.5minutes and someone dies from cancer about every 30 minutes 😔. While these statistics are certainly sobering, the work being done to improve prevention, early detection, treatment and policy is certainly making some headway to reign these in. And while the goal is always to prevent cancer from forming in the first place, it also somewhat comforting to know that if you do get cancer, we’re in one of the best places in the world to receive treatment and management. The thing I’m still finding frustrating is just how little attention is give to cancer caregivers, which makes me even more passionate about finishing my PhD and implementing my findings, but that’s a story for another day! 🙊

01/02/2026

The level of juggling in this season of our life has just reached an all-time high 🤪 The final 6 months of my PhD, 2 young children, the clinic, a husband with a stressful job and long hours along with all the other ‘stuff’ in life has meant there is very little space or capacity at the moment 🙈.

As I sat with ‘what can I do to make things a bit easier here?’, I was naturally drawn to food and meal prep. But in order to make a difference - a real difference, I had to go all in 🙊!! So today I spent the day in the kitchen. I relied heavily on the range and while I usually mix my own herbs and spice, these are absolutely delicious and perfect for a mum with too many tabs open! 🫣

So today I prepped:
- 6kg of thigh fillets which I portioned out and then marinated. We’re having Greek chicken, Tuscan chicken, Peri Peri, ‘use me on everything’ and Lemon and Herb (kids love all these!!) I can then bake, stir fry or slow cook and shred and it’s just a quick salad or streamed veg alongside.
- 2kg of peri peri wings.
- 4 portions of nacho mince which we can have as nachos, nacho bowls or tacos.
- 3 portions of veggie loaded Spaghetti. bolognese.
- 2.5kg of chicken schnitzel (😮‍💨).

Next week the plan is to do butter chicken, Osso bucco stroganoff, beef satay and chicken and veggie soup. Stay tunes for part 2 😂

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