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Rebecca Warren - Naturopath

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Camden, NSW
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.

07/07/2025

Homemade pea and parmesan flat bread 😋

This recipe came together on the fly after watching some videos (always great for inspiration!) And let me tell you, it went down an absolute treat in our house!

I probably should have measured the quantities a bit better (but if you’ve been following me for a while, you know what I’m like! 🙈) but this flat bread does seems to be quite forgiving!

Simply mix 4-5 heaped tablespoons of wholemeal self-raising flour with 2 heaped teaspoons of full-fat Greek yoghurt. Season with salt and pepper and then mix together. Add about 1/3 cup (or so) of water, or enough until it makes a thick, sticky batter - it should ‘plop’ off the spoon, rather than just run off. Add in a good handful of freshly grated Parmesan cheese and about 1/2 cup of frozen peas.

Melt some butter in a medium hot frypan (I used induction number 7) and add half the mixture. Spread out evenly and cook for around 4-5 minutes or until the bottom is golden and crispy. Flip over and cook for another 4-5 minutes. You can enjoy these warm or cool - they’re tasty either way!

I think next time, I’ll add some lemon zest and mint…maybe even some grated zucchini (that has had the excess water drained out of it). Feta and tomato with some basil could also be nice. The possibilities are endless! And this all came together in next to no time!

30/03/2025

Usually when I’m cooking from someone else’s recipe, I generally always find a way to ‘healthify’ them 🙊 I’ll reduce the sugar a bit, add some more fibre or veggies, swap to wholemeal or spelt flour…But this time, I followed ultimate chocolate cookie recipe to a tee! (I did make them a bit smaller and bake for a bit less as a result, but I did everything else as per instructions).

I’m not sure what’s happened to me this pregnancy, but I have been obsessed with cookies! 🍪 I usually try and make ‘healthy versions’ (see past posts) for me and my little Cookie Monster to enjoy, but this time we went all in! And Oh…My…Goodness!! 🤤 These were insane!! Penelope wasn’t too impressed that we had to rest the dough in the fridge over night, but apparently this step is crucial 🙊. I lost track of how many time I had to keep saying ‘they’re not ready yet’ 🤦🏽‍♀️.

Are these ‘healthy’? Absolutely not. Would I make them all the time? No. Did we make them and enjoy every single crumb? We absolutely, 100% did!! 😍🥰😊

I’m often having these sorts of conversations with patients in the clinic when we’re going through and changing someone’s nutrition. I get asked things like ‘can I eat cake? Can I eat chocolate? Can I eat (insert indulgent food here)? And unless there is a very specific health concern we’re working on, my answer is usually always ‘yes - but just don’t do it all the time’.

One thing that I’m a big believer in is that food serves a multitude of roles in our lives. Health and wellbeing of course, but also it brings joy, comfort, memories, is a way we express love (🙋🏽‍♀️)…so many things!

Thank you for this recipe - we absolutely loved them 💕🍪 These are our special occasion cookies for sure!

25/03/2025

One of the biggest hopes that I have for my children is that they fall in love with food…good food that nourishes and supports their body. I’ve always been a big believer in getting Penelope involved with food prep right from the start!

But as so often happens with toddlers, we’ve reached the stage where she’s pushing back. Foods that she used to love are now met with a ‘NO!’ or they are just pushed around her plate. Sometimes she feeds them to Huxley, sometimes she just throws them on the floor and other times, she just ignores them. And while I know this will pass, it’s hard not to get frustrated.

But this is where I’ve stepped up her level of involvement. There aren’t many nights now that she doesn’t help with dinner prep! Yes, it takes me twice as long, but I just keep reminding myself that THIS is the time to invest. It’s so easy to want to push kids to eat - and believe me, there are times when I’ve just wanted to scream ‘Will you just eat your vegetables!?’ - but all the research tells us, that’s a bad idea…and if your toddler is as strong willed as mine, you will know that’s a useless strategy anyway!

So what to do during this phase?
- I continue to get her involved as much as possible. I serve the vegetables that I know she will eat (peas, broccoli, sweet potato, purple cabbage, avocado and carrots) alongside ones that she has gone off (cucumber, zucchini, capsicum, spinach, corn, snow peas, beans, tomatoes…) I know one day she will try them again and remember how much she likes them.
- I no longer panic about her protein intake if she just picks at the meat yet demolishes the carbs (rice, potato, quinoa, pasta).
- I try to bump up the nutritional content where I can - I cook things in bone broth and I add extra veggie and greens powders into her smoothies or yoghurt.
- I’ve just started making a grazing plate for her to go to over the day - snacking rather than set meals seem to suit her better at this point in time.
- And sometimes, I just have to accept that she’s not going to eat…and she’s going to be just fine.

Got some more tips? I’m keen to know what’s worked for you and your toddler?

13/03/2025

And that’s a wrap! Signing off in the clinic as I head into the 36th week of my pregnancy. We can’t wait to meet you little man 💙🩵

19/02/2025

I had to quickly run some errands while at the clinic today…I walked past a cafe that had the most amazing looking cookies, but I knew they would be full of sugar and refined ingredients so I held off indulging and decided to make a batch when I got home. I think my little helper enjoyed them more than me! 👩‍🍳👧🏼

I modified my ANZAC biscuit recipe a bit and gosh did it work! 😋 (scroll back a bit through my posts for this one - they are super easy!) Instead of maple syrup, I used 1/2 a cup of coconut sugar (because I didn’t have enough maple syrup in the cupboard) and I added about half a cup of walnuts and a good handful or so of dark choc chips 🍫

Baking instructions all still the same and gosh they were so yummy! I (we 🙊) used an ice cream scoop to measure them out and we did 2 trays. You’ll need to push them together a bit to make sure they hold and bake well. I froze the left over mixture for the next time I have a cookie craving! 🍪 These would also be great for school lunch boxes!

05/02/2025

Homemade chippies!

I make these wholemeal Lebanese bread chips on a semi regular basis at home, but I’ve just tried a new flavour combination that I’m sure will mean I now make them more regularly 🙊

If you want to give them a go, here’s what you’ll need to do!

1. Cut wholemeal Lebanese bread into triangular pieces. I like to do it this way so both sides of the Lebanese bread stay together but if you want a thinner chip, you can separate them.
2. Arrange on baking tray and spray with olive oil.
3. Sprinkle with mixed herbs, nutritional yeast and a bit of salt.
4. Bake at 150 degrees for about 10-15 minutes or until crispy. Keep an eye on them though - they can go from not done to DONE very quickly!! 🙈
5. Allow to cool completely before storing in an air tight container.

Nutritional yeast is a great source of B vitamins - great for developing little minds! And the little hands in our house couldn’t keep themselves out of the chip bowl!🙊

Other flavour combinations to try are parmasean and rosemary, sea salt and olive oil or a thin spread of tomato passata and oregano.

28/01/2025

The perfect dinner to have on a 40+ degree day!! ☀️ Spelt pasta salad with garlic prawns, halloumi, mango and lots of veg (blanched broccoli and snow peas, avocado, cherry tomatoes, red and yellow capsicum). Dressing was a zesty mix of lime juice, olive oil, Dijon mustard and seasoning.

We don’t eat a lot of pasta in our house, but when we do, I prefer to use spelt. It hasn’t been crossed with other forms of wheat so it’s generally gentler on your gut and easier to digest ( I also find it tastier than ‘normal’ pasta). I love meals like this because there’s also enough for lunch the next day and it’s so versatile - grilled chicken or some sliced steak would have also worked just as well as the prawns 🙌🏼

25/01/2025

My house is a mess, so naturally Penelope and I decided to have a cooking day 🙊 (what’s a bit more mess?!)

Our veggie patch has given us an abundance of cucumbers…my sisters veggie patch has given her an abundance of zucchini’s so we spent the afternoon making bread and butter cucumbers and I also did a batch of char grilled zucchini’s and eggplant, with her home grown garlic put in there for good measure 👌🏼

Penelope’s next request was to ‘cook cookies’ but this mumma was done for the day 🥱 so we settled for a quick dark chocolate Rocky-road style thing with freeze dried raspberries and strawberries, h**p seeds, crushed peanuts and a handful of pretzels. It was delish!

08/01/2025

So glad I had my naturopathic first aid kit with me on our little family getaway! 🩹 💊❤️‍🩹 I’ve been slowly refining what should go in there and I feel like I’ve (finally) gotten it down to exactly I need 🙌🏼 (although after this trip I’m going to add some eye drops - just the saline ones in case we ever get anything stuck in our eyes). It’s a mix of practitioner-only and off the shelf things and should have us covered for most ailments! I guess that’s also the beauty of naturopathic medicine - you can mix and match as you try to support the body in its own healing processes. I also have some common pharmaceuticals in there because let’s be honest…sometimes you just need them!

My angel had a little accident yesterday and took quite a gash out of the bottom of her foot. Thankfully she’s on the mend after lots of mummy cuddles, some healing cream, arnica and bandaids (lots of them! Not so much due to the injury, moreso because apparently according to a 2 year old, they have magic healing powers 🙊).

Have I missed anything? What else would you put in your naturopathic kit? (We have a full St John’s ambulance kit in the car so we’re also covered for bandages etc.)

30/12/2024

I’m the salad person in our family 🙈🤣 whenever we do a ‘bring a thing’ gathering, I’m on salads! This Christmas, I tried to mix things up a bit - but there were some requests for the good old favourites!

This is what was on our menu:
- Rainbow Coleslaw: savoy cabbage, purple cabbage, fennel, red capsicum, yellow capsicum, cucumber, grated carrot, radish and celery. Dressing was a whole grain mustard and honey vinegarette.

- Iceberg, cucumber, red capsicum and picked Spanish onion. Dressing was Greek yoghurt, dill, garlic, lemon juice and seasoning.

- Baby spinach, char grilled zucchini (which I marinated in lemon zest, mint, olive oil and garlic), Sicilian olives, peas and grilled halloumi. This one didn’t need a dressing as the zucchini-mint-oil dressed it.

- Rocket, picked beetroot and candied walnuts. Dressing was one I did with whipped feta, parsley, olive oil, lemon juice and garlic.

20/12/2024

The best thing about having a veggie garden that produces lots of produce is you can swap it with other friends who have what you don’t! I swapped some cucumbers and mint for some amazing zucchini’s and they’ve made their way into this yummy salad!

I used my spiraliser but a grater or veggie peeler to do long strips would work just as well. Add a big handful of parsley and mint, finely chopped and then the zest of 1 lemon. Add in about 12 or so olives, finely chopped and a wedge of feta that you crumble in.

For the dressing, take the juice of half a lemon then add 2 tsp of whole grain mustard, 3 tbsp of olive oil, a good pinch of salt and a splash of white balsamic vinegar. Whisk together and add to the salad. Toss with your hands until all combined. Pomegranate and some toasted almonds would have gone really well in here too, but it was a quick throw together for us tonight.

This was a hit in our house and as a bonus, Penelope didn’t even realise that the noodles were veggies 🙊

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