I have worked independently with both children and adults of all ages. I have helped with a variety of problems ranging from weight issues, heart problems, allergies, diabetes, arthritis, stomach issues to fussy eaters. I gained valuable experience from this, which enabled me to have an insight on how to interact with clients on a day to day basis.
I have also worked with athletes helping them to achieve their goals, whether it be to make weight for camp in boxing, or to maintain their weight but build muscle.
So what ever your nutritional need, I will do my best in helping you achieve it.
I have been published:
"Postprandial regulation of prouroguanylin in humans of a healthy weight and those who are overweight or with obesity"
I am a registered associate for Nutrition:
https://www.associationfornutrition.org
Asharej
+971 58 549 1501
A sustainable and balanced diet is key to achieving and maintaining a healthy lifestyle. Depriving yourself of the foods you enjoy entirely can lead to feelings of frustration and deprivation, ulti...
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1. Heat the oil in a large saucepan set over a medium heat until hot. Add the shallot, garlic and a little salt, sweating for 4-5 minutes until softened.
2. Add the rice and cook for 2-3 minutes, stirring frequently, coating in the oil. Deglaze with the wine and let it reduce by half.
3. Slowly incorporate stock into the rice, ladle by ladle, stirring constantly for 25-35 minutes until the rice absorbs the liquid.
4. Once the rice is plump and tender, stir through the chicken and sun-dried tomato and then season to taste.
5. Spoon into bowls and garnish with pea shoots before serving.
1. Mix the flour, yeast and sugar with 1 tsp of salt and stir the olive oil into 140 ml of warm water. Stir the liquid into the dry ingredients then knead for 10 minutes or until elastic.
2. Cover with oiled clingfilm and rest for 1-2 hours until doubled in size.
3. Preheat the oven to 220°C (200°C fan) / 425F / gas 7.
4. Knead the dough for 2 minutes then roll out into a circle on an oiled baking tray.
5. Prick with a fork, spread with sauce and top with ham, mushrooms, tomato and a few dairy-free mozzarella balls. Bake for 12 minutes or until crisp underneath, then garnish with basil.
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Continuous follow-up on your progress.
Notifications at meal times.
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