You've probably seen a lot of mixed messages about plant-based eating: influencers, documentaries, family opinions, maybe even your GP saying you "just need to lose a bit of weight". It's a lot. At the same time, solid research now shows that well-planned vegetarian and vegan diets can be nutritionally adequate and may help prevent and manage conditions like cardiovascular disease, type 2 diabetes and obesity (1–4).
My role is to take that noise, and turn it into a clear, evidence-based, practical plan that actually fits your real life.
Evidence-based, not extremist
My background is in nutrition and behaviour change, and I'm currently doing a PhD focused on satiety, nutrition and sustainable food – specifically how to design foods that genuinely keep you fuller for longer. I've also worked on the NHS Diabetes Prevention Programme, supporting people at high risk of type 2 diabetes to change their diet and lifestyle in ways that lead to real improvements in weight and HbA1c (5–7).
When we work together, you're not getting generic "eat more veg" advice; you're getting guidance that is anchored in the latest evidence on plant-based diets and cardiometabolic health, interpreted into plain English for you (1–4,8).
Plant-based, but not purist
I'm vegan myself and a confident home chef, but I'm not here to police your plate. Some clients want to go fully vegan; others simply want to move from "meat every meal" to "mostly plant-based, with room for social flexibility". Both are valid.
We'll look at what you're currently eating, identify the lowest‑effort, highest‑impact changes, and build meals and routines that you actually enjoy – rather than handing you a rigid meal plan you'll abandon in week two. That might mean upgrading your current favourites to higher-fibre, more plant-forward versions, while still respecting your social life, culture and preferences (3,4,8).
Supporting behaviour change and navigating challenges
My background in nutrition and behaviour change means I understand that changing dietary patterns is hard. It's not just about knowing what to eat – it's about navigating real-world challenges: social situations, time constraints, cravings, setbacks, and the mental load of making different choices day after day.
I support you through these challenges because I understand that dietary change is a journey, not a destination. Your diet doesn't need to be perfect – neither is mine. I follow an 80/20 approach: 80% of the time, we focus on nourishing, whole plant foods; 20% of the time, you have the freedom to enjoy whatever you want. This isn't about a short-term diet; it's about building a healthy, sustainable way of eating that you can maintain for life, one step at a time.
Focused on satiety, sustainability and real life
Because my PhD centres on satiety and snack design, I care a lot about how food feels – not just its macros. If you're constantly hungry, thinking about food all day, or bouncing between "being good" and "falling off the wagon", then your diet is not working for you, no matter how "healthy" it looks on paper.
Evidence suggests that higher-quality plant-based patterns – those built from whole grains, legumes, vegetables, fruits, nuts and seeds – are associated with a better cardiometabolic profile than lower-quality, more processed plant-based diets (3,4,8). So we'll prioritise meals that are:
- High in fibre and plant protein for fullness (think beans, lentils, tofu, tempeh, whole grains, nuts and seeds).
- Built from sustainable, mostly whole-food ingredients where possible.
- Enjoyable enough that you don't feel like you're on a diet.
If you want calm, confident, plant-forward eating – rather than another short-lived push of motivation – that's exactly what I help with. This is about changing your diet to a healthy and sustainable one, one step at a time, with room for life to happen along the way.
References
1. Melina V, Craig W, Levin S. Position of the Academy of Nutrition and Dietetics: Vegetarian diets. J Acad Nutr Diet. 2016;116(12):1970–1980.
2. Academy of Nutrition and Dietetics. Vegetarian dietary patterns for adults: A position of the Academy of Nutrition and Dietetics. J Acad Nutr Diet. 2025;125(2):e1–e15.
3. Kahleova H, Levin S, Barnard ND. Cardio-metabolic benefits of plant-based diets. Nutrients. 2017;9(8):848.
4. Dybvik JS, Svendsen M, Aune D. Vegetarian and vegan diets and the risk of cardiovascular disease, cancer and mortality: a systematic review and meta-analysis of prospective cohort studies. PLoS One. 2024;19(5):e0300711.
5. Valabhji J, Barron E, Bradley D, et al. Early outcomes from the English NHS Diabetes Prevention Programme. Diabet Med. 2020;37(9):1529–1538.
6. Penn L, White M, Oldroyd J, et al. Prevention of type 2 diabetes in adults at high risk: a systematic review and meta-analysis evaluating the impact of routine practice interventions. Health Technol Assess. 2018;22(41):1–84.
7. Public Health England & NHS England. NHS Diabetes Prevention Programme: Evidence Review. London: PHE; 2015.
8. McMacken M, Shah S. A plant-based diet for the prevention and treatment of type 2 diabetes. J Geriatr Cardiol. 2017;14(5):342–354.