Julie Stewart Nutrition NTDip, MAPharmT

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Julie Stewart Nutrition NTDip, MAPharmT

Support and advice with all aspects of nutrition and lifestyle medicine from a BANT registered nutritionist®
You can feel younger as you grow older!

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22/03/2026

Do you dread that question… What’s for dinner? 🤯

When you’re short on time, this is my go-to formula for quick, nourishing meals ✨

Always keeping it simple but never boring ~ variety is key. Here’s a few meals I’ve enjoyed this week for inspiration!

Staples I always have on hand:
• Tofu and tempeh (I love the pre-marinated flavours for ease)
• Rice, noodles, cous cous & quinoa
• Plenty of veg & salad
• Fresh herbs & spices
• Nuts & seeds
• Tins of chopped tomatoes & chickpeas
• Olives

Mix, match, and you’ve got endless combinations in minutes 🥗

16/03/2026

Thriving on plants at a non-vegan Moroccan hotel🌿

I never worry about vegan options when I’m all inclusive . Buffets can actually make it easier to eat well — plates full of colourful salads, grilled vegetables, fresh herbs, olives and plenty of simple, whole foods. No deprivation, just loading up on the good stuff.

Many traditional dishes are naturally vegan, wherever you travel, there’s almost always a way to build a nourishing, plant-powered plate. 🌱🥗

25/02/2026

RECIPE SHARE ~ Easiest High-Protein Baked Cheesecake - it’s Yumm! 😋

Ingredients
1 (15 oz) can chickpeas (or 1½ cups cooked chickpeas, ~250 g), drained and rinsed
1 cup (130 g) dates, pitted
1 cup (140 g) cashews
1 (7 oz / 200 g) pack firm tofu
1 tsp vanilla extract
1 cup (240 ml) plant-based milk
½ cup frozen berries

Method
1. Preheat oven to 180°C (160°C fan).
2. Line a small springform tin or cake tin with baking paper.
3. Add all ingredients to a high-speed blender or food processor. Blend until completely smooth and creamy.
4. Pour mixture into the lined tin and smooth the top.
5. Bake for 35–45 minutes, until set around the edges with a slight wobble in the centre.
6. Allow to cool completely, then refrigerate for at least 2–3 hours to firm up before slicing.

22/02/2026

Did you know that regularly skipping breakfast because you “just don’t feel hungry” can actually be clinically relevant?

Low morning appetite isn’t always a sign that your body doesn’t need fuel — it can reflect:

• Dysregulated cortisol (stress hormones running the show)
• Blood sugar instability from the day before
• Late evening eating disrupting hunger cues
• Poor sleep impacting ghrelin & leptin
• Under-eating overall

When you consistently delay your first meal, you may unintentionally:
– Increase mid-morning anxiety or brain fog
– Crave sugar later in the day
– Experience energy crashes
– Struggle with hormonal balance

For many people (especially with hormonal imbalance, fatigue, or high stress), a protein-rich breakfast within 60–90 minutes of waking can stabilise blood sugar, support cortisol rhythm and improve focus.

Not hungry? Start small:

Plain yoghurt with seeds.
A protein smoothie.

Appetite can be retrained. Your metabolism loves consistency.

If you wake up wired but not hungry, that’s information — not just a preference.

Save this if mornings are a struggle 🤍

18/02/2026

Easy Ginger Almond Cookies (Vegan & Gluten-Free)
Why you’ll love these cookies 👇
✔️ Healthy fats for steady energy
✔️ No refined sugar or flour
✔️ Ginger for digestion + inflammation support
✔️ Naturally gluten & dairy free
🤎Warmly spiced, and perfect with a cup of tea.

Ingredients
• 2 tablespoons cashew nut butter
• ¼ cup (60ml) maple syrup
• 3/4 cup (170g) ground almonds
• 1 heaped tablespoon ground ginger
• ½ inch fresh ginger root, finely grated - optional addition really adds a gingery punch!

Instructions
1. Preheat your oven to 180°C and line a baking tray with parchment paper.
2. In a mixing bowl, combine the cashew nut butter, maple syrup, ground ginger, and grated fresh ginger. Stir until smooth and well combined.
3. Add the ground almonds and mix until a thick dough forms.
4. Roll the dough into small balls and place onto the baking tray. Gently flatten each one with a fork to create a criss-cross pattern ~ classic cookie vibes and even baking.
5. Bake for 12–14 minutes, until lightly golden around the edges.
6. Leave to cool on the tray for a few minutes, then transfer to a cooling rack to cool completely (they firm up as they cool).

Enjoy 💛

14/02/2026

Love doesn’t have to be complicated ❤️

This simple layered chia berry jam & yoghurt pot feels fancy… but takes just minutes to make. Perfect for a nourishing Valentine’s breakfast or dessert ✨

Creamy soya yoghurt, naturally sweet berry chia jam and crunchy granola – balanced, beautiful and blood-sugar friendly.

Quick Microwave Chia Berry Jam 🍓

Ingredients:
• 1 cup frozen mixed berries
• 1–2 tsp maple syrup
• 1 tbsp chia seeds

Method:
1. Microwave the frozen berries in a bowl for 2–3 minutes until soft and juicy.
2. Mash gently with a fork.
3. Stir in maple syrup and chia seeds.
4. Leave to thicken for 5–10 minutes (it will gel as it cools).

Layer with your favourite vegan soya Greek yoghurt and top with your favourite granola.

Simple. Nourishing. Made with love ❤️

10/02/2026

Pancake Day is on its way ~ get set to make it quick, wholesome and plant-powered 🥞🍎

These buckwheat pancakes are naturally gluten-free, lightly sweetened with apple, and come together in minutes – no fuss, no refined sugar. Perfect for a nourishing Pancake Day (or any day, really).

You’ll need:
🍎 1 apple, cored & sliced
🥛 ¾ cup milk of choice
🌾 ½ cup buckwheat flour + 1 tbsp ground flaxseed

Toppings: whatever you love 🍓🍌
(I went for persimmon + berries with a drizzle of maple syrup)

How to make:
Blend the apple and milk until smooth.
Add the flour + flax and blend for ~30 seconds.
Heat a pan well (this is key!).
Lightly oil the centre, cook one pancake at a time, and flip when bubbles appear.

Stack, top, drizzle… enjoy ✨

06/02/2026

This squash-based pizza dough is a simple way to sneak more veg into a family favourite ~ soft, packed with veggies and super satisfying.

Squash Pizza Base
• 500g cooked butternut or other squash, blended
• 3 cups (26oz) wholemeal flour
• 2 tsp baking powder

Mix to form a dough (add a little more flour if sticky, or a splash of water if dry).
Lightly knead, roll into your pizza base, add toppings of choice and bake at 200°C for 15–20 mins.

Perfect for gut-friendly fibre, slow-release energy and a lighter take on pizza night ✨
Save this one for your next midweek or Friday night dinner 🍽️

31/01/2026

I’m here at today 🌱
Come down, say hi, have a chat, sample some Taking The Pea snacks and soak up all the market plant-based goodness.
Would love to see you! 💚

27/01/2026

Mung beans + mushrooms = the ultimate plant-based “mince” 🌱🍄

Before I became vegan, mince was a staple in my kitchen - affordable, versatile, and the base of many a midweek family meal from shepherd’s pie to bolognese and chilli.

These days, I still love all those comfort classics… just with a whole-food upgrade.
Cook mung beans (or brown lentils) as per the packet, mix with finely chopped mushrooms, season well, and you’ve got a nourishing, fibre-rich alternative that works beautifully in all the same recipes.

Same comfort.
More plants.
A little kinder to your gut and your health ✨

Perfect if you’re looking for easy plant-based swaps 🌿

21/01/2026

🌱 It’s Veganuary… and that can only mean one thing! 🌱

I’m back on Saturday 31st Jan 🎉

Come and say hello, taste an exciting new healthy snack made from peas 🫛🫛🫛🫛
I’ll also be showcasing some next-level turmeric shots ✨ Chocolate with Lion’s Mane mushroom 🍫🍄 and chatting all things nutrition with the lovely market crowd.

Whether you’re vegan-curious (you don’t have to wait for next Veganuary 😉) or want to know how a plant-based diet could support your health, come on down and have a chat.

See you there! 💚🌿

16/09/2025

It’s that time of year again….

* Vitamin D plays an essential role in supporting normal immunity modulating the inflammatory response and supporting epithelial tissue (such as that found in the lung).

* Vitamin D deficiency is strongly associated with acute respiratory distress syndrome (ARDS) and poor mortality outcomes, as well as being associated with many comorbidities associated with Covid.

* Vitamin D is often deficient particularly in the UK. Amongst other vital nutrients it plays an essential role in supporting the immune system and providing resistance to infection.

* Therefore it is important to ensure adequate intake - swipe right to see if you should consider supporting your levels this winter.

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https://juliestewartnutrition.com/

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