You guys! I'm so excited to have one of my oldest friends here to introduce you guys to. I met Lizanne when I was 13 and, like her family 6 months before, had just moved to Australia from South Africa. We quickly bonded over the funny aussie accent (which we both seem to have adopted since), boys and lip gloss (lip smackers foreva) and were pretty much inseparable for the next 3 years until her family moved to Perth.
Since then, Lizanne has gone on to become - very much unsurprisingly to those who know her - a fully fledged and totally grown up dietitian. She also shares nutrition advice and yummy recipes over at her blog Not Your Typical Dietitian. And basically she's just a really awesome person.
Something else that's awesome, is this gluten free and not TOO naughty cake she made us which would look pretty darn handsome on a Christmas table.
// Excuse me, but is there something in your belly?
Yes, there is a little baby in there. I can't wait to meet her next year!
// Congratulations! Can you please tell us a little bit about yourself?
Thank you :) I'm originally from South Africa but I've spent the last 15 years of my life in Australia. I currently live in a bright and breezy apartment by the sea in Sydney with my darling husband. I keep myself busy these days with growing a human (a lot of hard work!) and of course doing what I love most - being a Dietitian and helping people reach their health and nutrition goals. I've loved my food from a very young age along with all things health and fitness. I used to put together meal plans and fitness programs for my friends back in primary school. The natural progression for me was to take what I love and turn it into a career, so I studied nutrition and dietetics at university along with a qualification in personal training. I've never looked back and love every day of my job because I get to encourage and empower people to reach their goals and be the best version of themselves.
// What exactly makes you a NOT so typical dietitian?
Well for starters, I eat cake! Haha. I started my blog 'Not Your Typical Dietitian' because I wanted to offer a unique and creative spin on nutrition and fitness with my qualifications in dietetics, sports nutrition and personal training. I love that I can use this as a platform to inspire and encourage people to see the fun in healthy living, but also that I am human and don't always have the perfect diet either! My approach with clients is to address all aspects of their life, not just their diet. Whilst I practice evidenced-based nutrition I make sure my finger is on the pulse when it comes to new discoveries and trends in nutrition. This allows me to be open minded and tailor health and nutrition programs to individually suit each person's unique needs and dietary preferences. I love to see a client walk out with a new confidence knowing that their new healthy lifestyle is sustainable and perfectly suited to them.
// What’s the biggest misconception about dietitians?
That we're food nazis and judge you for what you eat.
// What's the craziest diet you've heard of?
I think the lemon detox diet is one of the silliest, but the cabbage soup diet comes pretty close.
// What's the one thing you wish you knew before getting pregnant?
That my nutrition and fitness advice will fly out the door with the onset of nausea, vomiting and exhaustion. And that hot chips and afternoon naps will be at the top of your list.
// What will be on your Christmas menu (besides this cake of course)?
Definitely lots of salads - I love incorporating fruit into my salads. I make a grilled peach salad with halloumi and baby greens which is perfect for Christmas. And of course there will be meat, probably turkey and ham. And then for dessert a pavlova, trifle and lots of watermelon!
Fig + Hazelnut Cake
4 eggs whites
half cup rapadura or coconut sugar (or brown sugar is ok)
1 cup dried figs chopped (extra for topping)
1 cup hazelnuts roughly chopped (extra for topping)
pomegranate seeds and rosemary for garnish
Preheat oven to 170 degrees Celsius.
Beat egg white until stiff peaks form.
Add sugar gradually and beat until creamy.
Gently fold in figs and hazelnuts
Pour mixture onto tray lined with baking paper
Top with extra dried figs and hazelnuts
Bake for 30-40 minutes or until golden (if the topping starts to burn cover with aluminium foil)
Top with pomegranate seeds and rosemary sprigs and serve with whipped cream, coconut cream or thick Greek yoghurt.