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Mobile Dietitian

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20/04/2026

Let’s See What Jess Does With This – Week 3

This week’s ingredients are… slightly more adventurous.

purslane (yes, technically a w**d)
gem squash
purple cauliflower (so pretty!)

Before you scroll past thinking “absolutely not”…

Most of these have very normal stand-ins:
→ purslane = baby spinach
→ purple cauliflower = regular cauliflower
→ gem squash… we’re about to find out, but I suspect something along the zucchini line

So this isn’t about fancy ingredients.
It’s about expanding what’s possible, and knowing how to adapt.

A quick side note, because I know some of you will ask:

Purslane is often talked about for its omega-3 content (the plant form, ALA).
It’s not a magic food, but it’s a good example of how increasing variety in plant foods can quietly support things like gut health, which we know links back to mood and overall wellbeing.

And if nothing else, this challenge is definitely pushing me to eat a wider range of plants than usual… which is not a bad thing.

Also, small correction from last week:

What I confidently called lion’s mane mushrooms…
were actually oyster mushrooms.

We live and learn.

Over to Jess from to turn this into something that’s actually worth eating.

Then I’ll attempt to cook it.

(No guarantees, but that’s part of the process.)

After Jess makes her suggestion, I’ll attempt to cook it… which may or may not go to plan.

So before Jess steps in…

What would you make with this?
Any suggestions?

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

.org.au

16/04/2026

Let’s See What Jess Does With This – Week 2 (I tried it)

Alright… I gave it a go.

This week turned into two dishes.

First up: fig + pear galette

I used a slightly different pastry with nuts, oats and spelt flour…
and swapped the butter for extra virgin olive oil to bring the saturated fat down.

Outcome:
✔️ really tasty
❌ not the easiest dough to work with

Let’s just say it leaned more rustic than Donna Hay.

The filling had that sweet + slightly savoury combination, which was interesting…
but next time I’d shift it a bit more towards dessert.

(Also a nice reminder that you can shift the balance of fats without losing flavour… even if the pastry has other opinions.)

Then: mushroom ragu

I cooked the lion’s mane mushrooms separately in a bit of EVOO and salt…

and they were actually the standout.
Slightly nutty, a bit chewy, really good.

They worked well with the ragu, but…

No red wine (a moment of silence), so I improvised:
½ cup balsamic vinegar + ½ cup water

It worked, but it tipped a bit too sweet for me, so I added feta on top to balance it out.

Would it have been better with red wine? Yes.
Would I still make it again? Also yes.

(The base of this dish ended up being pretty solid from a “food for mood” perspective too, EVOO, mushrooms, tomatoes… all bringing in those anti-inflammatory and gut-supportive compounds we’re often trying to increase, just without overthinking it.)

Next time I’d probably:
→ add beans, lentils or tofu for a vegetarian protein boost
→ or just go with beef

And this is exactly how cooking tends to go in real life.

You adjust.
You work with what you have.
You figure out what you’d do differently next time.

Jess, I feel like you might have a slightly more refined version of this one…

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

13/04/2026

Let’s See What Jess Does With This – Week 2

Let’s See What Jess Does With This – Week 2

Back again with another round of “I bought things without a full plan…”

This week’s selection (thanks to the local markets):

* heirloom tomatoes
* lion’s mane mushrooms
* (what I think are) Swiss brown mushrooms
* fresh figs

Over to Jess from to suggest something that’s actually worth eating. Bonus points if it something that supports mood and energy!

No pressure, but I think this could go very well or be a very strange meal 😆 .

After Jess makes her suggestion, I’ll attempt to cook it… which may or may not go to plan.

So before Jess steps in…

What would you make with this? Any suggestions?

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

.org.au

11/04/2026

Let’s See What Jess Does With This – Week 1 (I tried it)

So… I gave it a go.

Inspired by Sprout Cooking School, I ended up making a chickpea, pumpkin and green olive tagine…

stuffed into the mini pumpkins (which was also suggested by )

In theory, very impressive.
In reality… a few adjustments were required.

No couscous → used quinoa
Not enough pumpkin → added sweet potato
Minimal feta situation → used what I had
Mixed the quinoa through instead of layering (because that’s how it unfolded)

Taste-wise, it was good… but something was missing.

So we added:
✔️ dried cranberries for a bit of sweetness
✔️ Greek yoghurt on top

That helped.

Would I make it again? Maybe.
Would I do it exactly the same way? Probably not.

And that’s kind of the point.

This is what “eating for your mood” actually looks like in real life.
Not perfect recipes.
Not following things to the letter.

Just:
→ using what you have
→ making small adjustments
→ figuring out what works for you

Jess, I feel like you might have made a slightly more refined version of this…

I can't wait to see what you will suggest for next week's ingredients!

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

07/04/2026

Let’s See What Jess Does With This – Week 1

Over the next couple of months I am teaming up with Jess, from Cook with Jess, who is both a chef and a dietitian, which is a very useful combination.

Each week, I’ll show her a handful of ingredients…
(this week mini pumpkins, baby spinach and chickpeas).

She will suggest something that I could make with the ingredients.

Then I’ll attempt to cook it before the end of the week and let you know what happened!

(No guarantees, but we’ll see how we go.)

The goal isn’t perfection.
It’s real-life meals that support your mood and energy, without overcomplicating things.

So… what would you make with this?

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

03/04/2026

I just spent 2 weeks in Tassie, and wow! It is so beautiful. It was the only state of Australia that I hadn’t been to. Honestly, I absolutely loved it, but I also love so many places in the rest of Australia.

Feeling grateful this Easter ❤️

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

05/03/2026

Final reminder — this workshop is tomorrow.

If mood has felt harder to manage lately, or you’re curious about the link between food, brain health and emotional resilience, I’d love you to join us.

In this practical session we’ll explore:

• what actually matters for mood support
• where the research sits right now
• simple food strategies you can start using straight away

No extreme diets.
No overwhelm.
Just practical thinking around food and mood.

Eating for Mood – Practical Strategies for Everyday Life

📅 Online | Tomorrow
🔗 Registration closes soon: https://mobiledietitian.kit.com/products/food-for-mood-strategies
— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

03/03/2026

This is what lunch often looks like at my place. 🍝
Leftover wholemeal pasta, tin of flavoured chickpeas, fresh tomato, spinach, and a spoonful of sauerkraut on top.
Five minutes. Nothing wasted. And genuinely one of the better mood-supporting meals I could have put together from what was in the fridge.
Wholemeal pasta for slow-releasing carbohydrates. Chickpeas for plant-based protein and fibre. Spinach for folate. Sauerkraut for the gut.
Not because I planned it that way — just because these are the things I tend to keep on hand.
This is honestly what eating for mood looks like in real life. Not perfect. Not complicated. Just consistent.

If you want to understand more about how to do this yourself, I am running a workshop on March 6th. Link in bio.

https://mobiledietitian.kit.com/products/food-for-mood-strategies

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

02/03/2026

This recipe felt a little special but it really wasn't very difficult to make. 🥧
A Maggie Beer recipe from her recipe book, "Maggies Recipe for Life".
I made this eggplant and zucchini tart in the air fryer because I wanted to see if it would work. It did! It was way better than I expected ❤️.
What I love about a recipe like this is how much plant variety ends up on one plate without really trying. Eggplant, zucchini, herbs, pastry made with extra virgin olive oil (who knew...well done Maggie Beer!). Diversity of plants is one of the things that genuinely matters for gut microbiome health — and your gut microbiome, as I have written about lately, matters more for your mood than most people realise.
Imperfect air fryer version and all. 😄
If you want to understand more about how this stuff connects, I am running a workshop on March 6th.

Join me here: https://mobiledietitian.kit.com/products/food-for-mood-strategies

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

Maggie Beer

01/03/2026

Whether you’re navigating perimenopause, raising teens, or both — your biology deserves support.

This workshop will explore:

• how food influences inflammation and brain chemistry
• why blood sugar stability matters more than willpower
• practical meal tweaks that build resilience over time
• where the research stands right now

Not perfection.
Not pressure.
Just practical clarity.

Eating for Mood – Practical Strategies for Everyday Life

This workshop complements — it doesn’t replace — existing mental health care.

Register now - Link in bio.
https://mobiledietitian.kit.com/products/food-for-mood-strategies

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

28/02/2026

Made this a few nights ago and it was on the table in under 30 minutes. 🍛Recipe from 's Tonight cookbook, with my own mood-supporting additions. And if you follow Nagi, you will know she recently lost her beloved Dozer ❤️. Anyone who has lost a pet knows that kind of grief is real and it hurts a lot. Sending her so much kindness. 🐾

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

26/02/2026

I am going to describe someone. See if any of this sounds familiar. 👇
This is not a diagnosis. Just a pattern I see a lot.
✔️ You have tried to eat better but it never quite sticks
✔️ You are managing — but managing feels like all you are doing
✔️ You feel flat or foggy more often than you think you should
✔️ You are not sure if food would even make a difference for you
✔️ But part of you wonders
If that last one resonates — that wondering — my workshop on March 6th might be worth your time. 🗓️ Link in bio.
Workshop Link: https://mobiledietitian.kit.com/products/food-for-mood-strategies

— Michelle
Mobile Dietitian
Dietitian, Health Coach, Culinary Nutritionist

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