I’m Joana, Registered Dietitian in the UK. I make nutrition easy by educating and empowering busy adults to meet their nutrition goals. I help to identify the changes that you can make that will have the biggest impact in your body and on the way they feel!
I'm naturally from Portugal where I studied Food and Nutrition Science and did a Masters Degree in Nutrition Clinic, I have now 14 years of working experience in the UK.
Besides work, I love to cook delicious and healthy meals and to share those recipes on my social media to inspire others to do the same. I also enjoy travelling to Madeira every year to visit my family and going for walks.
I have a special interest for Egyptian food, introduced by my Egyptian husband. So I decided to write a recipe book of Egyptian food (currently available in Portuguese).
Looking for a quick, healthy, and family-friendly pasta recipe? This creamy eggplant & chickpea pasta is the perfect answer! Packed with roasted eggplant, protein-rich chickpeas, and a silky tahini-garlic sauce, it’s a vegan pasta dish that’s both nourishing and comforting.
Whether you enjoy it warm for dinner or cold the next day, this dish is incredibly versatile. It makes a refreshing lunchbox meal for kids, a nutritious work lunch idea, or a wholesome weeknight dinner the whole family will love.
Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the parsley.
Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve.
1 tbsp olive oil
handful button or chestnut mushrooms, sliced
small handful parsley leaves, roughly chopped
2 eggs, beaten
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