Plant-forward Nutrition
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For much of my teens, my relationship with food was shaped by 00's diet culture, which pushed the idea that smaller is always better. In a constant attempt to get skinnier, I moved through cycles of restrictive diets that left me feeling dreadful and low on energy, restriction that inevitably tipped into eating far too much. I ended up gaining a fair amount of weight, and was left feeling guilty, frustrated, and each cycle left me feeling like I must just lack the discipline other people seemed to have.
Around ten years ago, in my second year of uni, the vegan documentaries started surfacing. As an animal lover, a nature enthusiast and a health obsessive, my interest was piqued, and I began exploring a plant-based diet.
What I didn't expect was how much it would change my entire relationship with food. Instead of restriction, my plates became full, more variety, more colour, more carbs than I'd ever eaten. Somewhere in that, and without ever trying to restrict again, I lost around 10kg of fat, sustainably and without a single diet in sight. For the first time in years, I felt properly fuelled. My energy improved, I could train harder, and I found a real love for running and being active outdoors.
Food stopped feeling like something I needed to control, and became something that supported my life, my exercise, my adventures instead. Somewhere in that shift, I stopped trying to make myself smaller. I began to feel proud of what my body could actually do rather than how it looked. My gut settled, my skin cleared, my energy became something steady I could rely on rather than something I had to chase and hope for. Most of all though, my relationship with food, and with my own body, shifted more than anything else.
I haven't been on a diet since. I am full, I have energy, and I genuinely love the way I eat.
That shift sparked a much deeper interest in nutrition, and the role food really plays in our health.
Food fuels me now. I've run marathons, an ultra, things I once didn't think were possible, and every time I cross a finish line I'm reminded of that same pride, not in how my body looks but in what it just did. Our bodies are capable of so much, but only when we actually fuel them properly, and stop treating exercise as punishment.
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I love food, and cooking is a huge part of the way I want to help people improve their nutrition.
Over the past decade, I've spent extended time in Asia, including Vietnam, Thailand, Malaysia, Japan and India. In many of these places, plant-rich diets have been part of daily life for generations. Ingredients like tofu, soy, herbs, vegetables, grains and legumes form the foundation of countless traditional meals. Vietnam has long been known for some of the lowest obesity rates in the world, and Japan for having some of the highest life expectancy, alongside notably low rates of certain cancers, both closely tied to traditional, plant-rich ways of eating.
I've learned from chefs, home cooks and communities where plant-forward eating is simply normal, cultures that have long understood how to build meals that are nourishing, flavourful and satisfying without relying heavily on animal products. There's an incredible amount we can learn from these traditions.
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My career has always been connected to my passions, working with organisations focused on food system sustainability, animal conservation in Asia, and plant-forward nutrition. Through that work, I saw how much the way we eat shapes not just our own health, but animals, ecosystems and the planet too, and I'm plant based myself, for exactly those reasons.
After seven years working in this space, I realised nutrition was the thread tying it all together, the intersection of how we treat ourselves and how we treat the world. That realisation led me to retrain, gaining my Level 5 in Advanced Nutrition Science.
Now I bring together nutrition science, everything I've learned from plant-rich food cultures around the world, and my own journey with food, to help people build ways of eating that support their health, fuel their activity, and feel sustainable for the long term. My own plate is plant based, but my approach to coaching isn't about pushing everyone towards that, it's about finding what actually works and sustains you.
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Food shapes how we feel, how we move, how we experience life. And the way of eating that helps us feel our best usually happens to be good for the planet too. That's the thread running through everything I do.
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