Kelly Richardson, also known as The Gourmet Nutritionist is a qualified Nutritionist and Sports Nutritionist specialising in weight loss, gut health and recipe creation.
Kelly’s health and nutrition philosophy is all about taking away the fear of food and how we can categorise food to be either ‘good’ or ‘bad’. She coaches her clients and works with them to improve their relationship with food, encouraging them to get in the kitchen and improve not only their own health but their friends and families as well, making long term improvements.
Kelly has very kindly created two recipes for us to share with you:
Mango and Fresh Tomato Zucchini Pasta with Crispy Prosciutto
When she’s not eating, cooking and shopping for food, she’s exercising, running and swimming and being a gym and CrossFit box owner (you’ll find her at Fresh Start and CrossFit Conditioning in the Northern Beaches of Sydney).
Check out Kelly and her beautiful creations on Instagram @thegourmetnutritionist for some kitchen inspiration.
PS. She is also an insanely good cake maker, so you should befriend her in time for your next birthday.
Jen xx
Cauliflower Rice
Serves 4
GF, DF, RSF, vegan, paleo
Prep time + tidy up: 20mins
Cook time: 10mins
Ingredients:
1 cauliflower head
1 onion, finely diced
1 tsp crushed garlic
1 tsp coconut oil or ghee
2 tbsp slithered almonds, toasted
salt and pepper
Method:
Wash and grate the whole raw cauliflower so its “rice-like”.
Heat the oil over a medium heat and add the onion. Cook slowly until nearly soft.
Add the cauliflower and garlic to the oil and onion. Cook for 10 minutes until the cauliflower is cooked and translucent.
Season well with salt and pepper and stir though the slithered almonds.
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