Hi, and welcome to my page!
I’m Emma, a qualified nutritionist with a passion for supporting gut health, hormones, and body composition. My mission is to help you feel confident, happy, and free from nagging symptoms.
Having experienced my own journey with gut issues, hormonal imbalances, and weight concerns, I’ve developed a deep understanding of what it takes to heal and thrive. This inspired me to specialize in these areas and help others overcome similar challenges.
If you’re ready to take the next step toward feeling your best, send me a message - I’d love to help you on your journey!
Add all ingredients into a blender + cup of ice.
Blend until smooth and creamy.
Heat the oil in a large frying pan over high heat. Cut steak into 3cm cubes. Cook the steaks, in 2 batches, for 3 minutes each side or until browned. Transfer to the slow cooker.
Add the coconut oil to the pan. Cook until foaming. Add the onions. Reduce heat to medium-low and cook, stirring often, for 10 minutes or until browned and tender. Add the garlic and cook, stirring, for 1 minute or until aromatic.
Add the stock, Worcestershire sauce, thyme and bay leaves. Bring to a simmer. Pour over the steaks in the slow cooker. Cover and cook on High for 5 hours or until beef is tender.
Combine the cornflour with water. Add to the slow cooker. Cook for 20 minutes or until the liquid has thickened slightly. Season. Stir through the parsley.
Sprinkle with extra parsley. Serve with green beans.
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