Faye James

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Australia
Sydney, NSW
Faye James

Accredited Nutritionist, member of Nutrition Council Australia, Nutritionist and Recipe Developer Free recipes and inspiration for healthy living.

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YouTube https://www.youtube.com/channel/UC2uoNFy4HWsH4_S_Jc4Ka-w/
Website fayejames.com.au
Linktree: https://linktr.ee/fayecelinejames

06/10/2025

Jumping on this trend - hugging my little baby self ❤️ what would you tell your younger self today?

28/09/2025

Batch cooking for the week ahead? Try my super easy Vietnamese rice bowl. Recipe is on my blog. Link in bio xx

13/09/2025

Happy weekend! I noticed a few new followers of late so I just thought id reintroduce myself and say a massive thanks for the follow! I’m Faye, cooking is my love language and I love sharing healthy recipes, tips and tricks. I’m the author of 5 books: The Long Life Plan, The 10:10 Diet, The Menopause Diet, The Perimenopause Plan and my latest book Everyday Easy Vegan. I’m also a nutritionist and journalist and have written for Hello! Elle, Glamour, Marie Claire, Women’s Heath, Prevention, Body & Soul, Telegraph and Mailonline and many other large publications . I love making healthy food simple and fuss free and living a healthy life even easier. Drop me a line anytime for free advice, recipe hacks, meal ideas, nutrition tips and anything you like!

04/09/2025

If Reese’s and a dark chocolate truffle had a healthy baby, this would be it.

These Chocolate Nut Butter Cups with Ganache are rich, fudgy, and made from just a handful of simple ingredients you probably already have.

They’re sweetened with dates, loaded with healthy fats, and finished with a silky chocolate ganache that takes them totally over the top.

It’s the kind of treat that feels like dessert, but fuels like a snack. No refined sugar. No baking. Just a chocolate fix that hits every time.

Ingredients
4.2 oz. (120g) pitted
medjool dates (approx. 6
dates)
2-3 tbsp. oat milk
2.1 oz. (60g) peanut butter
2.1 oz. (60g) cocoa powder
Ganache Filling:
2.8 oz. (80g) dark chocolate
1.5 fl oz. (45ml) oat milk

Method
In a bowl, combine all base ingredients, add ¼ tsp. salt and
mix until it forms a sticky dough. Add some water if it is too
dry.
Divide into 6 portions and press into a muffin tin to form cups.
Melt the chocolate and stir in the milk to make ganache.
Spoon into the cups.
Chill until set.

03/09/2025

Yes you can make simple and actionable changes to lower your blood pressure. Read my latest article in link in bio xx

01/09/2025

Want to know the difference? Read my latest story in link in bio xx

26/08/2025

Great to see my latest book The Perimenopause Plan topping the charts with 75 recipes, 5 weeks of meal plans and shopping lists, staying healthy, energised and in control has never been easier. I’m so thrilled to be sharing this creation and supporting women through this difficult time ❤️

28/07/2025

Another recipe I’m testing for my next cookbook Everyday Easy Vegan! Hit your protein goals with this yummy tofu scramble. Let me know what you think! Here’s what you need: 1 lb. (454g) firm tofu
¼ tsp. ground turmeric
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. paprika
1 tbsp. tahini
2 tbsp. nutritional yeast
4 fl oz. (120ml) oat milk
4 sliced bread, toasted (to
serve)
1 avocado, mashed (to
serve)
chopped parsley, to serve

Serves 4 25 Minutes
Drain the tofu for 15 minutes to remove excess water.
Add the turmeric, garlic powder, onion powder, paprika, black
pepper, tahini and nutritional yeast to a bowl and gradually
whisk in the oat milk to form a smooth sauce.
Crumble the pressed tofu into medium chunks using your
hands.
Heat 1 tbsp. olive oil in a large non-stick skillet, over medium-
high heat. Add the tofu and sauté for 5-7 minutes, stirring
occasionally, until lightly browned.
Pour the sauce over the tofu and stir to coat evenly. Cook for
another 1-2 minutes or until the desired texture is achieved.
Season with salt and pepper, and serve warm over toasted
bread and smashed avocado, topped with parsley.

10/07/2025

Struggling with perimenopause? Join me at Rockdale library for insightful conversations on this transition and beyond! Register using the QR code in the post. 🫶

04/07/2025

I’m currently working on my next cookbook Everyday Easy Vegan and testing recipes galore! Here’s one of my faves! Sweet Potato & Black Bean Quesadillas. For these you’ll need 4oz. (115g) plant based
cheddar cheese, shredded
10.5 oz. (300g) sweet
potato, cooked & mashed
(about 2 small sweet
potatoes)
10.5 oz. (300g) canned
black beans, drained
8 whole-wheat tortillas
8 tbsp. plant based Greek
yogurt, to serve
1 avocado, sliced, to serve
8 tbsp. salsa, to serve

Serves 4 25 Minutes
In a medium bowl, mix together the shredded cheese,
mashed sweet potato and black beans.
Heat a large nonstick skillet over medium heat. Place one
tortilla in the pan, warming for 20-30 seconds on each side
until soft.
Spread half of the cheese mixture over the tortilla, then top
with a second tortilla.
Press gently and cook until the bottom side is golden, about
1-2 minutes. Flip over and cook the other side for a further
2-3 minutes, until the cheese has melted.
Repeat this process with remaining tortillas and filling.
Slice and serve with yogurt, avocado and salsa.

23/06/2025

Thanks for the review - so thrilled to see my latest book The Perimenopause Plan make it in this month’s issue!

17/06/2025

Book signing tonight at Bookfave St Ives! Come along for a meet and greet and I’ll answer all your questions about my latest book The Perimenopause Plan!

Address

Sydney
Sydney, NSW
2099

Website

http://www.fayejames.com.au/

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Free recipes and inspiration for healthy cooking. Follow Faye on Instagram @fayecelinejames or visit FayeJames.com.au Purchase her book The Long Life Plan on http://au.newhollandpublishers.com/the-long-life-plan.html