When I was modelling, I would have to watch what I ate for obvious reasons however; each Friday I had to myself, I would head down to the most beautiful bakery in Sydney and order the most delicious gluten-free carrot cupcake with a cup of loose leaf chai tea. I’d sit in the window and watch the rain pour down and the people pass by, savouring every moment.
Upon reflection, I realised it was a time when our mobile phones would only take calls and as such, they were easy to ignore. I wonder if I had the same experience now, would it render the same memories? We are all so distracted by our phones now, I can’t remember having the same moment since. I wonder…
Anyway, ever since then, carrot cake has always been a favourite of mine. When I went gluten-free, I knew there had to be an option for carrot cake and as such, this gluten free carrot cup-cake was born.
I’m a qualified Nutritionist who believes an evidence-based approach to modern nutrition is severely under-rated. Patients are so often left in the dark when it comes to health-care and as a firm believer in the old saying “knowledge is power”, my ultimate goal is to provide my readers, students and patients with clear and actionable advice that ultimately helps you reach your full potential.