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 rice, water and bone broth to the Instant Pot and stir.
Place chicken on top.
Add vegetables on top of the chicken.
Close the lid and set the valve to Sealing.
Cook on High Pressure for 22 minutes. When the timer finishes, do nothing. Leave the pot until the pressure releases naturally and the safety pin drops down.
Open the lid and shred the chicken with two forks.
Divide into 5 portions.
In a bowl, whisk together BBQ sauce, honey, mustard, garlic and bone broth.
Whisk together, BBQ sauce, honey, mustard, garlic and bone broth.
Place brisket into the pressure cooker and pour the sauce over the beef.
Cook on High Pressure for 75 minutes. Allow pressure to release naturally for 10 minutes, then release any remaining pressure.
Remove the beef and shred with two forks.
Return beef to pot once the sauce has thickened. Serve with steamed greens and cooked rice.
Turn the pressure cooker to Sauté and simmer the sauce for 5–10 minutes until slightly thickened.
Divide into 6 portions.
Return the shredded beef to the sauce and stir to combine.
Steam the vegetables while the sauce thickens.
Serve beef with rice and vegetables.
Divide into 6 portions.
Your meal plan, updated from anywhere.
Continuous follow-up on your progress.
Notifications at meal times.
Get in touch with me at any time.
2026 © All rights reserved