Emma Bambling

Emma Bambling

Nutritionist · 20517

Empowering individuals to heal, thrive, and live symptom-free

About me

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!

Workplaces

Nutrium Care workplace

+61 448 067 027

Nutrium Care

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.

Portions: 5

In a large non-stick skillet, heat the olive oil. Cook the potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the shallot, black beans, salt, cumin, and chili powder. Sauté 3 minutes more, until the shallot is soft. Carefully fold in the spinach and cook until wilted. Drizzle with the lime juice.
Dice and cook chicken over medium heat for 12-15 minutes until completely cooked.
Serve the hash warm with chicken, avocado and sour cream.

Preparation time: 5 minutes
Portions: 4