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About
- Danijela
- Work with me
Eat
- All Recipes
- Breakfast
- Mains
- Snacks
- Desserts
- Drinks
- Salads
- Sides
- Soups
- Appetisers
- Recipe Archives
Read
Shop
Contact

Search the site

About
- Danijela
- Work with me
Eat
- All Recipes
- Breakfast
- Mains
- Snacks
- Desserts
- Drinks
- Salads
- Sides
- Soups
- Appetisers
- Recipe Archives
Read
Shop
Contact

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Lifestyle

Celebrating Heritage Through Food: Inside ‘From Baba’s Kitchen’

Nutrition

Q+A: Dr Libby Weaver on Building a Supplement Brand with Intent

Lifestyle

N&T in Real Life: 2023 Recap

Nutrition

Nutrition Food Trends: A New Zealand Perspective

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Flavours of the Philippines

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Foodie Adventures in Japan

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New Zealand Food Awards 2022: Judging & Gala Dinner

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Q+A: Safeguarding the Bees with Niue Honey

Nutrition

6 Tips for Ditching Food Guilt: Silly Season Edition

Nutrition

Nutritional Benefits of Sourdough Bread + 6 Healthy Toast Topping Ideas

Nutrition

11 Tips for Healthy Eating When You’re Busy (By a Nutritionist)

Lifestyle

Plant-Based Supper Club: Summer Edition

Nourish the body, tempt the tastebuds.

Hi and welcome to my blog! I'm Danijela, a New Zealand Registered Nutritionist with training in the culinary arts. Here you'll find nutritious, simple recipe ideas that (hopefully) tempt your tastebuds, as well as musings on wellbeing. Thanks for stopping by!

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Healthy Breakfast Recipes

Peanut butter jelly overnight oats
Pesto and scrambled eggs on toast
Greek yogurt berry smoothie
Healthy toast topping ideas
Yogurt and muesli breakfast bowl
Roasted vegetable frittata with feta
Banana protein pancakes

Nutritious Snacks

Peanut date chocolate bark
Tomato and mozzarella rice cakes with pesto
Hummus and vegetable snack jars
Apricot and coconut bliss balls
Peanut butter and chocolate stuffed dates
Avocado chocolate mousse
Banana bread with dates

Nourishing Dinner Recipes

Red lentil and spinach dahl
Coconut lentil vegetable curry
Mediterranean tuna pasta
Grilled sourdough margherita pizza toast
Spinach pea pesto pasta
Curried mince on rice
Chicken and mushroom risotto with leeks

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40 weeks🐣 We’ve officially hit the stage wher

40 weeks🐣 We’ve officially hit the stage where nothing in my wardrobe fits anymore😂

As we welcome baby girl into the world, I’ll be taking a little break from posting this April💛. I don’t often hit pause, but it feels fitting for the season🙏.

We’re looking forward to soaking up the newborn bubble—getting to know her (and us as new parents), recovering from birth, and just being really present in this sweet chapter🥹.

See you guys in May with some new tasty recipes and baby in tow. And as always, thank you for the support💛✨ xx

#mumtobe

Postpartum meal prep🤰✨ If there’s a consis

Postpartum meal prep🤰✨

If there’s a consistent piece of advice we’ve been given as parents-to-be is to stock our freezer with ready made meals and snacks.

Here’s what I’ve done so far - hopefully it makes the first month a bit easier on the food front!

🍝Mix and match meal bases:
Slow-cooked pulled pork - @jamieoliver website
Vegan chili - @nourishandtempt website
Baked chicken meatballs - @recipe_tin website

🥣 Soups
Homemade bone broth - freestyled this one!
Green vegetable soup - @villageformama cookbook
Roasted pumpkin soup - @chelseawinter ‘Eat’ cookbook

🍞 One-handed snacks
Cheddar and veg loaf - @nourishandtempt website
Lactation brownies - @villageformama cookbook
Apricot, coconut and pumpkin seed muesli bars - @nadialimcooks website
Lemon basil pesto - @nourishandtempt website

❄️Meal prep containers
Silicone portions are @seedandsproutco
Jars are @weckjars
Silicone bags are @stasherbag

#postpartum #postpartummeals #postpartummealprep

New recipe ✨ Creamy asparagus and leek bake with

New recipe ✨ Creamy asparagus and leek bake with golden breadcrumbs…aka the side dish of my dreams!

Featuring a rich Gruyère-Parmesan sauce, lemony herb crumbs, and tender veg—all baked until golden and bubbling.

👉If you’d like the recipe, comment ‘recipe’ below and I’ll message you the blog link!👈

This one’s for my Northern Hemisphere readers, where asparagus is just coming into season💚. For my fellow Kiwis and Aussies, I’ve got you too—there’s a cosy autumn/winter version on the blog - search ‘broccoli and cauliflower gratin’🥦

Enjoy xx

#asapargus #vegetable #vegetablesidedish #leek #veggie

9 months✨ I know you’re here for the food, but

9 months✨
I know you’re here for the food, but I thought this milestone deserved a special spot on the feed🥹.

Pregnancy has been a journey full of big feelings—joy, excitement, and at times, uncertainty, especially after our previous loss💛.

Looking back, this season has softened me. I’ve been kinder to myself than ever before. Slowing down has felt more like a necessity than a choice. Letting go of expectations, timelines, and the need to know what’s next has been a constant practice. Feeling those first flutters to full-on wriggles and kicks have been moments of true awe.

As we near the end, I’m feeling more in my body than ever before, appreciating how it has adapted and carried us through.

We can’t wait to meet our little darling—so soon☺️💛

📸 Thanks @hannahwebbphotography for capturing the journey. Couldn’t recommend her more🙏.

✨Crisp fennel, cabbage and celery slaw with toas

✨Crisp fennel, cabbage and celery slaw with toasted hazelnuts.

Autumn has arrived in NZ, and so has autumnal veggies!🍁

Keep an eye out at your local supermarket or fruit and vegetable market for plenty of:
💚Cabbage: a good source of vitamin C
💚Celery: a good source of vitamin K
💚Fennel: a source of folate and potassium

Make sure to follow @5adaynz for more seasonal inspiration.

Ingredients:
Coleslaw
¼ green medium cabbage
2 celery stalks, leaves included
1 fennel
¼ cup hazelnuts

Dressing:
½ cup crème fraîche
2 Tbsp mayonnaise
1 Tbsp freshly squeezed lemon juice
1 tsp lemon zest
1 small garlic clove, finely grated
Salt and pepper, to taste

Method
Preheat the oven to 180°C bake.

Finely slice the cabbage and fennel. Dice the celery stalk and thinly slice the leaves, then add everything to a mixing bowl.

Roast the hazelnuts for 8 minutes, then transfer them to a tea towel. Fold the towel over and rub vigorously to remove the skins. Roughly chop and set aside.

Whisk together dressing ingredients.

Toss the dressing through the slaw until well coated. Sprinkle with the hazelnuts, reserving a little along with some fennel fronds for the top.

#5adaynz #nzautumnveg

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