Body Good Food - By Nutritionist Steph Geddes

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Body Good Food - By Nutritionist Steph Geddes

As a Registered Nutritionist Steph works with brands, products and people with a balanced and holist

I'm Nutritionist and holistic foodie Steph Geddes and I have created Body Good Food as a space for me to share recipes, knowledge and inspiration about all things nutrition. My philosophy is based on daily nourishment and bringing back balance. Give my recipes a go and I hope you will realise that it is possible to eat healthy and also love the food you are eating.

24/05/2025

And then there were three…🩵🩵🩵

Hearts are bursting as we welcome our baby Dash Geddes to the world who safely joined us on 22/05.

Soaking up our little love bubble with two very excited big brothers 🥰

05/03/2025

Sometimes I don’t post on here if I don’t have a full recipe to share with you guys, however I rarely follow a recipe myself 😂

Mostly I just make it up on the spot depending on what came in our veggie box and how much time I have to cook that particular night..

Which is how these Cajun Salmon Tacos came to be one Autumn night a while ago. So I’m sharing the idea of this meal with you tonight for some inspiration, as sometimes we just need a simple idea to run away with and make our own ❤️

Simply slice up a fillet of salmon, rub in cajun spice and some extra virgin olive oil. Grill until just cooked.
Serve with a slaw of your choice (here it was red cabbage, fennel, coriander, pomegranate) and soft tortillas. Lime juice and yoghurt if you wish to serve.

Easy, simple, delicious

I’d love to know if you want more simple ideas or if you prefer full recipes to follow?

26/02/2025

As we near the end of stone fruit season here’s a goodie to make the most of them before they go…

Grilled Nectarines with Ginger Ricotta and Cardamom Honey 🍑🍯

Serves 4

Ingredients
4 x nectarines (ripe but still a little firm)
2 teaspoons minced fresh ginger
1 cup fresh ricotta
¼ cup + 1 teaspoon of honey
8 x cardamom pods, squashed
1 teaspoon vanilla extract
⅓ cup slivered almonds

Directions
Heat oven to 180°C. Place slivered almonds on a tray in the oven for 5-6 minutes until golden brown. Set aside.

Heat a char grill fry pan or BBQ to high. Cut the nectarines in half and remove the stone. Brush them lightly with extra virgin olive oil and place cut side down on the grill, cook for approx. 4-5 minutes or until there are nice charred lines.

Meanwhile, heat a teaspoon of honey in a small saucepan and pour into a bowl over the minced ginger. Add the ricotta to the bowl and whisk/stir together. Place the remaining honey, cardamom pods and vanilla in the saucepan and warm until the honey is hot but not boiling. Set aside to infuse.

To serve, place the nectarines cut side up on a plate, top with ricotta, drizzle with honey and sprinkle over the almonds.

Serving tips: Peaches or plums can be used instead of nectarines. You can also substitute ricotta cheese for yoghurt or quark.

19/02/2025

The first thing I’d tell parents with fussy eaters is…

You’re doing an amazing job!

It’s not an easy journey. Personally for me it’s been the hardest part of parenting. But I’m so proud of my little guy and how far he’s come 🙌

I’m always asked what’s made the biggest difference and I wish it was a simple answer but consistency, staying the course with our approach and making food fun are what I can put it down to.

Hopefully some of these tips are helpful, I’d love to know if you’ve had success with them too?

13/02/2025

Not that I’d be unhappy with chocolate brownie but the real recipe here is definitely talking my love language 😜

Mummas you know you want to tag them! 👇

29/01/2025

Lunchboxes are back baby!!

I don’t know about you but I feel like I really have my life together when I am prepared with some homemade items for the kids lunchbox 😂

Whilst I don’t want to add pressure to parents feeling like they need an insta worthy lunchbox packed every day - I do want to give you some inspo for some simple things you could make. Things that aren’t all sweet and also freeze well.

All of these recipes here are in my free Lunchbox Snacks E-book on my website so feel free to help yourself 😉

11/07/2024

Happy NAIDOC Week! 🌿✨

This week, we celebrate the rich history, culture, and cuisine of Aboriginal and Torres Strait Islander peoples.

I’ve personally been experimenting with some native ingredients leading up to this week and love that they can bring so much flavour, are super nutritious and also allow for connection to Country. It’s a wonderful opportunity to explore and honor native cuisine that has been cherished for thousands of years and incorporating these ingredients into our cooking helps support Indigenous businesses.

Here are some fantastic businesses where you can purchase native ingredients:

And for some culinary inspiration, check out these amazing cookbooks:
👉 Bush Tukka Guide
👉 Warndu Mai (Good Food)
👉 First Nations Food Companion
👉 Mabu Mabu
👉 Karkalla At Home

Let’s embrace and celebrate the traditional native foods and the wisdom of the world’s oldest continuous living culture. 🍃

Comment below if you have other great businesses or books to share!

09/04/2024

Zucchini’s are a favourite of mine simply for their versatility so before these babies go out of season you must try my Crumbed Zucchini Wedges! ⁠
⁠
Serves 4 as a side ⁠
⁠
Ingredients⁠
2 x large zucchinis ⁠
1¼ cup fresh breadcrumbs (blitz some old sourdough/bread into a crumb)⁠
¼ cup grated parmesan ⁠
1 teaspoon oregano ⁠
½ cup plain flour (or GF flour of choice)⁠
2 x eggs, beaten ⁠
½ cup Greek or natural yoghurt⁠
1 teaspoon sumac ⁠
8 x mint leaves, chopped⁠
1 teaspoon lemon juice⁠
⁠
Directions⁠
Heat oven to 180°C. Line a large tray with baking paper. Cut the zucchinis into finger sized wedges. Combine the breadcrumbs, parmesan and oregano in a bowl and add a pinch of salt and pepper. Crumb the zucchini wedges by first coating them in flour, then dipping them into the egg and finally the breadcrumbs. Lay them on the tray. Drizzle with extra virgin olive oil and bake in the oven for 25-30 minutes, turning them over at halfway, until golden and crispy. ⁠
⁠
Meanwhile combine the yoghurt, sumac, mint and lemon juice and season with salt and black pepper. Serve the wedges while nice and hot alongside the dipping sauce.

02/04/2024

If you’re feeling like a bit of a veggie fix this week, I’ve got you covered! 😉⁠
⁠
Also, no need to feel bad about wanting to ‘be healthy’ this week, there’s a lot going around at the moment naming those thoughts as diet culture, but wanting to eat veggies because you feel like them is just listening to your body and that is a fabulous thing 🙌 ⁠
⁠
These recipes are so yum and you can get your hands on them on my website www.bodygoodfood.com.au👇

Address

6/52 Bay Road
Sandringham, VIC
3191

Website

http://www.bodygoodfood.com.au/

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