Rena Nutrition

Rena Nutrition

Nutritional Therapist · RSPHm

My passion is to guide individuals to become their best selves, towards a healthier and happier life.

About me

With a deep-rooted passion for nutrition and healthy living, I made the decision to turn my enthusiasm into a career. and I haven't looked back since. Over the years, my excitement and commitment to this field has only grown stronger. Specialising in areas such as weight management, lifestyle transformation, nutritional education, metabolism and immune system boosting and so much more, I am dedicated to helping individuals achieve their health goals.
I worked closely with clients one-on-one, creating personalised meal plans tailored to their unique needs. My ultimate goal is to guide clients in becoming their best selves, supporting them every step of the way on their wellness journey. I am truly excited to meet with you and help you take the first step toward a healthier, more vibrant life.

Workplaces

Online Practise

Rena Nutrition

+44 07783 054723

I turned 50 years old. A few years ago, changes started in my body. The pounds came on, I felt more tired. I thought it was time to change because it's not normal that I don't have enough energy. I...

" I am over 60 woman. I had a high blood pressure for ages. I hardly ever wanted to take medication for it.  When I met Rena.nutrition  she offered me a tailored programme. It's been more than a fe...

Heat oil and sauté ginger and garlic.
Add broccoli and cook for 3–4 minutes.
Shred the cabbage finely using a sharp knife or a food processor.
Fry the cabbage mustard oil in a large frying pan on medium-high heat. It takes a while for the cabbage to soften, but don't let it turn brown.
Add sprouts and cook for 2 minutes.
Add spices. Stir and fry for a couple of minutes more. Put the cabbage in a bowl
Melt the rest of the mustard oil in the same frying pan. Add garlic, chili flakes and ginger. Sauté for a few minutes. Season with salt and pepper.
Garnish with herbs.

Preparation time: 20 minutes
Portions: 1

Finally, a low-Carb (gluten free) protein pizza crust you can eat with your hands! But this time with less fat than the original. This recipe is for base pizza crust all the way to sauce and mozzarella cheese. Toppings can be your preference. Sausage and shitake mushroom are a personal favorite. Bacon and bell pepper are also excellent. Basil, spinach, and steak make a great combo. You choose!

Preparation time: 15 minutes
Portions: 4