Susie Willsher Nutrition

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Susie Willsher Nutrition

Nutritional therapy; improving your life through a balanced lifestyle and the right nutrition.

I am fully qualified nutritional therapist with years of clinical experience in helping people to take control of their diet and health. I believe that a healthy diet can drastically improve your health and help manage and prevent all kinds of health disorders. I also believe that food is a wonderful thing that we should all enjoy

10/01/2026

I would say we are deeply into soup season!! Soups make fantastic and comforting meals that are so easy to make and keep ready to reheat! To turn a plant based bowl of soup into a balanced, satisfying whole meal that keeps you going till your next meal they often need a bit of a protein boost so here are two ways to add whole food protein and deliciousness 👌🏻👌🏻💪🏻💪🏻

04/01/2026

Move your body because it feels good not just because you think you should 😊

31/12/2025

Happy New Year everyone 😘😘

06/11/2025

Cooking doesn’t have to take ages or cost the earth!! This is a ludicrously full of that is so easily adaptable to what you have in the freezer and left over in the fridge.

Ingredients:
1 nest brown rice noodles
1 handful each of frozen peas and edamame
2 tsp miso paste
Left over veggies or just chopped carrots and peppers
Mixed seeds to top I used super seeds

At the same time pour boiling water over the noodles in a bowl and the frozen veg (just enough to cover about 200mls) in a pan and soak/heat for 4 mins.

Drain the noodles and mix the miso into the beans.

Pour the miso mix into the noodles and top with veg and mixed seeds.

A boiled egg or some tofu would boost the protein here too 🍜👌🏻

03/11/2025

Ingredients
2 tbsp extra virgin olive oil (EVOO)
1 large onion, chopped
3 cloves garlic, minced
1 thumb-sized piece of fresh ginger, finely chopped/grated
3 carrots, chopped
1 whole butternut squash, peeled and chopped
1 tsp ground cumin
½ tsp ground turmeric
Salt and black pepper, to taste
¾ cup red lentils, rinsed
Water (enough to cover by ~2–3 cm)

Optional Add-ins (per serving or to stir through at the end):
2 spoonful of cooked quinoa
A handful of baby spinach
A sprinkle of mixed toasted seeds (e.g. pumpkin, sunflower, sesame)
Fresh lemon juice or herbs (e.g. parsley, coriander)

Sauté all the veg and spices in a big pan with the EVOO.
Rinse and pour in the red lentils and enough water to cover the ingredients by about 2–3 cm.
Bring to a boil, then reduce the heat and simmer gently for at least 25–30 minutes.
Blend with a stick blender for a smooth consistency, or leave slightly chunky if preferred.

Stir through optional add-ins like cooked quinoa and baby spinach like I did here.

This soup is high in immune supporting - Carotenoid-rich veg like butternut squash and carrots provide beta-carotene, which the body converts into vitamin A.
Red lentils add plant-based protein, iron, and zinc to support immune cell function and recovery.
Garlic and ginger bring natural antimicrobial and with turmeric all have anti-inflammatory properties.

26/10/2025

Baked Oat muffins
Perfect for breakfast prep or grab-and-go mornings as well as a chilled Sunday morning. high in protein, fibre, and good fats, and low in sugar

3 ripe bananas (about 300 g, mashed)
2 medium eggs
¾ cup (180 g) 5% Greek yoghurt
2 tsp vanilla extract
1 cup (90 g) rolled oats
½ cup (50 g) ground almonds
½ cup (50 g) vanilla or unflavoured protein powder (I use Form) - or just replace with any flour you like
1 tsp cinnamon
2 tsp vanilla extract
2 tsp baking powder
1 tsp bicarbonate of soda

Toppings (choose one for each muffin)
1 small square dark chocolate or chips
½ tsp peanut butter
3 blueberries
Crushed walnuts

1️⃣ Preheat oven to 180 °C (fan).
2️⃣ Mash the bananas in a large bowl, then whisk in eggs and yoghurt.
3️⃣ Stir in oats, ground almonds, protein powder, maple syrup, cinnamon, vanilla, baking powder and bicarb until smooth but don’t over mix as it becomes rubbery.
4️⃣ Spoon evenly into a lined 12-hole muffin tin.
5️⃣ Add your chosen toppings (or leave plain)
6️⃣ Bake for 15 minutes until golden and just set.
7️⃣ Cool slightly before removing - they’ll firm up as they cool.

I had 2 muffins served with yoghurt and berries for breakfast and it was 👌🏻👌🏻

Macros (per muffin, average):
160 kcal | 9 g protein | 13 g carbs | 7 g fat

05/06/2025

For more details: https://www.eventbrite.co.uk/e/nutrition-myth-busting-tickets-1358406342939?utm_experiment=test_share_listing&aff=ebdsshios

13/05/2025

Join me at the beautiful for a morning of nutrition myth busting, Q & A’s and a cuppa . Book using the link in my bio

27/02/2025

This shakshuka style chickpeas an eggs recipe is so easy,

Serves 2-4 people - depending how hungry you are
3 cloves crushed garlic
1 tbs EVOO
1 teaspoon of harissa spices (or your fave flavours)
1 jar queen chickpeas (or 2 tins) drained
1 small jar passata
2 handfuls fresh spinach
4 eggs

Heat the EVOO in a big pan with a lid
Add the garlic, chickpeas and spices and heat through.
Add the passata and cook for 5 mins.
Mix in the spinach and make 4 little dips in the mix
Add the eggs to the dips.
Put a lid on a cook till the egg whites are cooked through (only takes a few mins) and a bit longer if you want the yolks well done too. I served it with tzatziki 👌🏻👌🏻

30/12/2024

I’m not a huge fan of New Years resolutions but if you find it motivates you here are a few nutrition tips.
If you have specific health goals, see a registered nutritional therapist as they can create a manageable personalised plan to get your health to where you want it and keep it that way.

27/12/2024

Here’s one for the Christmas veg frittata, the perfect British-Italian fusion 😆😆 loaded with fibre, resistant starch, protein and it’s delicious!!

The leftovers I used were shredded sprouts, chopped carrots and potatoes plus:

1 onion
1-2 tbsp EVOO
Grated Parmesan (optional)

Sauté the sliced onion in a tablespoon of EVOO in a big ovenproof frying pan.

In a big bowl beat the 5 eggs with S & P.

Add all the veg and onion to the eggs.

Put the frying pan back on the heat on a medium heat and add heat another little drizzle of EVOO.
Pour the mixture in.
When the bottom is well set move it to the grill.
When it’s set on top add grated Parmesan and put back until it’s golden brown and crispy.
Serve with a big salad 👌🏻👌🏻

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London
N8

Website

http://www.susiewillshernutrition.com/

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About Me

Hello! I’m Susie, as a Registered Nutritional Therapist with 10 years of clinical experience I am passionate about helping people to take control of their diet and health. Changes in your diet and lifestyle can drastically improve your health and help manage and prevent all kinds of health disorders. I follow scientific research to guide my practice and I also believe that food is a wonderful thing that we should all share and enjoy.