The French Nutritionist

The French Nutritionist Hi, I’m Marjorie, your health and wellness coach on the South Coast. Let’s make healthy living joyful!

I focus on whole foods, women’s health, and balanced living with a holistic, sustainable approach.

Today's little food explorers were absolutely incredible! We crafted, we tasted, and we learned how to fuel our bodies —...
08/04/2026

Today's little food explorers were absolutely incredible! 

We crafted, we tasted, and we learned how to fuel our bodies — and the curiosity in that room was everything.

These kids reminded me why food education matters so much in the early years. When children understand how food fuels their body and learn to enjoy it with all their senses, something magical happens.

This is what My Food Adventure Journal is all about — curious kids, real food, and a whole lot of joy.

Next workshop coming next Tuesday — follow along or send me a message to find out more.


HURRY!!Only 3 SPOTS LEFT for Workshop 1 this Wednesday and1 SPOT LEFT for workshop 2 next weekLooking for something genu...
06/04/2026

HURRY!!
Only 3 SPOTS LEFT for Workshop 1 this Wednesday and
1 SPOT LEFT for workshop 2 next week

Looking for something genuinely different for the school holidays?
I'm running two hands-on workshops for kids aged 7–10 — drop them off, get two hours to yourself, pick them up with a decorated journal full of recipes and food knowledge they actually made themselves.

Workshop 1 — My Food Adventure Journal Wednesday 8 April · 10am–12pm
Build and decorate their own journal, learn how food fuels the brain, muscles and bones, tackle a blind taste challenge and design their own snack invention.

Workshop 2 — My Food Adventure Journal Vol. 2 Tuesday 14 April · 10am–12pm (For returning explorers and first-timers alike)
New content — the rainbow plate, seasonal eating, a food self-portrait inspired by a famous Italian painter, and the Junior Nutritionist quiz. Perfect for returning kids or first-timers.

📌 Each workshop: $35 per child, all materials included, take-home journal
📌 Maximum 8 children per session
📌 Drop-off
📌 Burrill Lake Park

I'm an accredited nutritionist with WWCC — these workshops are designed to make food fun and interesting.
For more information or enquiries: 0490 813 335

For Booking workshop 1 : https://www.stickytickets.com.au/HCL18C

For Booking workshop 2 : https://www.stickytickets.com.au/9B1BP8

Looking for something genuinely different for the school holidays?I'm running two hands-on workshops for kids aged 7–10 ...
25/03/2026

Looking for something genuinely different for the school holidays?

I'm running two hands-on workshops for kids aged 7–10 — drop them off, get two hours to yourself, pick them up with a decorated journal full of recipes and food knowledge they actually made themselves.

Workshop 1 — My Food Adventure Journal Wednesday 8 April · 10am–12pm
Build and decorate their own journal, learn how food fuels the brain, muscles and bones, tackle a blind taste challenge and design their own snack invention.

Workshop 2 — My Food Adventure Journal Vol. 2 Tuesday 14 April · 10am–12pm (For returning explorers and first-timers alike)
New content — the rainbow plate, seasonal eating, a food self-portrait inspired by a famous Italian painter, and the Junior Nutritionist quiz. Perfect for returning kids or first-timers.

📌 Each workshop: $35 per child, all materials included, take-home journal
📌 Maximum 8 children per session
📌 Drop-off
📌 Burrill Lake Park

I'm an accredited nutritionist with WWCC — these workshops are designed to make food fun and interesting.

For more information or enquiries: 0490 813 335

For Booking workshop 1 : https://www.stickytickets.com.au/HCL18C

For Booking workshop 2 : https://www.stickytickets.com.au/9B1BP8

Looking for something genuinely different for the school holidays?I'm running two hands-on workshops for kids aged 7–10 ...
25/03/2026

Looking for something genuinely different for the school holidays?

I'm running two hands-on workshops for kids aged 7–10 — drop them off, get two hours to yourself, pick them up with a decorated journal full of recipes and food knowledge they actually made themselves.

Workshop 1 — My Food Adventure Journal Wednesday 8 April · 10am–12pm
Build and decorate their own journal, learn how food fuels the brain, muscles and bones, tackle a blind taste challenge and design their own snack invention.

Workshop 2 — My Food Adventure Journal Vol. 2 Tuesday 14 April · 10am–12pm (For returning explorers and first-timers alike)
New content — the rainbow plate, seasonal eating, a food self-portrait inspired by a famous Italian painter, and the Junior Nutritionist quiz. Perfect for returning kids or first-timers.

📌 Both workshops: $35 per child, all materials included, take-home journal
📌 Maximum 8 children per session
📌 Drop-off
📌 Burrill Lake Park

For more information or enquiries: 0490 813 335
For Booking workshop 1 : https://www.stickytickets.com.au/HCL18C
For Booking workshop 2 : https://www.stickytickets.com.au/9B1BP8

I have a few new spaces opening up- if you've been thinking about making a change, now is a great time to get in touch!
11/03/2026

I have a few new spaces opening up- if you've been thinking about making a change, now is a great time to get in touch!

I have a few new spaces opening up — if you've been thinking about making a change, now is a great time to get in touch!
24/02/2026

I have a few new spaces opening up — if you've been thinking about making a change, now is a great time to get in touch!

Hello!I'm Marjorie, an accredited nutritionist based in Burrill Lake, and I'd love to help you take control of your heal...
24/02/2026

Hello!

I'm Marjorie, an accredited nutritionist based in Burrill Lake, and I'd love to help you take control of your health through simple, realistic changes that actually fit your life.

I offer one-to-one consultations covering:
• Weight management
• Energy and digestion
• General health and long-term wellbeing
• Building a healthier relationship with food
• Ongoing support and accountability
• No guilt, no confusion, no quick fixes

Every person is unique, so everything I do is tailored to you and your specific goals.

I'm currently welcoming new clients, so if you've been thinking about making a change, feel free to message me or call me to get started.

📞 0490 813 335
📧 hello@thefrenchnutritionist.com.au
🌐www.thefrenchnutritionist.com.au

Business enquiries are also welcome — I'm available for workplace wellness reviews and talks for teams and organisations.

✨ FREE 20-Minute Nutrition Consult ✨If you’re feeling tired, stuck with your weight, or unsure what to change with your ...
10/02/2026

✨ FREE 20-Minute Nutrition Consult ✨
If you’re feeling tired, stuck with your weight, or unsure what to change with your eating, this free 20-minute consult is a chance to see how nutrition support could help you get results.
In this short call (phone or in person), we’ll:
✔️ Talk about your goals and challenges
✔️ See what’s been holding you back
✔️ Check if my approach is the right fit for you
It’s a relaxed conversation to understand your needs and see how I can best support you.
Comment below or send me a message to book.

Breakfast that looks fancy but takes 2 minutes. Protein-packed, fresh, and totally irresistible.Greek yoghurt parfait In...
09/01/2026

Breakfast that looks fancy but takes 2 minutes. Protein-packed, fresh, and totally irresistible.
Greek yoghurt parfait Ingredients
• 1 cup Greek yoghurt
• ½ cup mixed berries
• 2 tbsp granola
• Mint leaves, optional

Layer yoghurt, berries, and granola.
Top with some fresh mint, if desired

A cosy French clafoutis… because sometimes you need something sweet that feels like home to start the year.Cherry clafou...
02/01/2026

A cosy French clafoutis… because sometimes you need something sweet that feels like home to start the year.

Cherry clafoutis Ingredients
• 500g fresh or frozen cherries, pitted
• 3 large eggs
• ½ cup (100g) granulated sugar
• 1 cup (240ml) whole milk
• ½ cup (60g) all-purpose flour
• 1 tsp vanilla extract
• 1 tbsp unsalted butter (for greasing)
• Pinch of salt
• Optional: 1 tbsp kirsch (cherry liqueur) or rum
• Powdered sugar, for dusting

Instructions:
- Preheat oven to 180°C. Butter a 23 cm round baking dish or pie dish.
- Prepare the cherries: Wash and pit the cherries. You can leave them whole or halve them if preferred.

Make the batter:
- In a mixing bowl, whisk the eggs and sugar until light and frothy.
- Add the flour and salt, and whisk until smooth.
- Gradually add the milk, vanilla, and kirsch (if using), whisking until you get a thin, crepe-like batter.
- Spread the cherries evenly in the buttered dish.
- Pour the batter over the cherries.

Bake for 35–40 minutes, or until the clafoutis is puffed, golden, and set in the center. A toothpick should come out clean.

Let it cool slightly. Dust with powdered sugar before serving.
Serve warm or at room temperature—plain or with a dollop of Greek yoghurt.

As we welcome 2026, I'm wishing you a year filled with vibrant health, renewed energy, and wellness that radiates from t...
31/12/2025

As we welcome 2026, I'm wishing you a year filled with vibrant health, renewed energy, and wellness that radiates from the inside out. May this be the year you nourish your body well, build sustainable habits, and feel truly your best.

Here's to honouring your health, celebrating your progress, and embracing a year of vitality and balance. I'm excited to continue supporting you on your wellness journey.

Happy New Year! Here's to your healthiest year yet! 🎊
Cheers to 2026!

Got leftover ham? Turn it into the best post-Christmas salad. Fresh, sweet/salty, crunchy — absolute magicLeftover Chris...
26/12/2025

Got leftover ham? Turn it into the best post-Christmas salad. Fresh, sweet/salty, crunchy — absolute magic
Leftover Christmas ham salad
Ingredients for 4 pp
• 250 g shaved ham
• 150 g shaved cheese
• 2 apples, thinly sliced
• 1 pack of baby spinach leaves
• 100 g walnut pieces
• 1 small cos lettuce, chopped
• 1 red capsicum, sliced
• ½ red onion thinly sliced
• Dried cranberries, optional

Vinaigrette:
5 tablespoons extra virgin oil
2 tablespoons of balsamic vinegar
1/2 teaspoon of Dijon mustard
Salt /pepper

Add all the ingredients and the vinaigrette to a bowl and toss gentle.
Served cold.

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Ulladulla, NSW
2539

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