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Step One: 4 tablespoons (approx. 100g) Skimmed Milk Powder Step Two: 1 Pint of Whole Milk Step Three: Mix the two together Step 4: Put in a labelled container in the fridge and use in your food and drinks throughout the day. Stick to the use by date of the whole milk.

Step 1: Tomatoes, I had some cherry tomatoes that needed eating up so I decided to use these as the basis of my soup. Any tomatoes would be appropriate, large or small, fresh or tinned. I decided to roast off my cherry tomatoes with some olive / vegetable oil and seasoning. If you are trying

I have had a bit of time out of the office this week and it has come to my attention that not many people outside of health care have any idea what I actually do as a Dietitian. So here is a bit of Q&A! Feel free to ask any other questions you may have!

I am sharing some of my personal tips, please note I am not promoting certain brands or supermarkets, this blog does not replace checking the individual food labels but should hopefully point you in the right direction! Always speak to the child’s parents and I am sure they would be more than happy to help

We often have a glut of courgettes from our vegetable patch, and so over the years I have learnt to be a bit creative with how to include them in our family meals. Today I have roasted off some courgette with aubergine, tomatoes, peppers and onion. All I add is a small amount of olive

Our little farmers have been busy again this weekend. There was a definite feel of Autumn in the air as we put on our waterproofs and wellies and braved the British drizzle to gather some blackberries from the hedgerows on the farm. It is fair to say that our children have had a good proportion

Potatoes, Worms and Mudpies! It’s the last weekend of the summer holidays and the sun is shining. We have been enjoying some precious family time before the children go back to school and been harvesting the potatoes from our vegetable patch. Sadly our crop is not quite as good as last year, I think the

Did you know? Sunlight Nutrition is based at Hodsock Lodge Farm, which is a working farm growing a variety of arable crops, vegetables and home to a herd of beef cows. Hodsock Lodge Farm is also home to Sam and her family who enjoy a little bit of vegetable growing just for fun. This weekend

MONASH University launched a new online training programme in 2017 entitled ‘The Low FODMAP Diet for Irritable Bowel Syndrome’. Our very own Dr Lynda Rigley was one of the first Dietitians to sign up to the course and has now successfully completed it! The Low FODMAP diet is a diet low in fermentable carbohydrates and