LHRWellbeing by Lara

LHRWellbeing by Lara At LHRWellbeing we use evidenced based practice to educate and demonstrate how you can live a healthy, balanced lifestyle.

Book in for a health strategy chat with a Qualified Nutritionist https://calendly.com/lhrwellbeing

11/08/2026

Wow…Three years married 🥳

You know I love sharing recipes to nourish the body and support good health… but tonight’s recipe is a little different. Tonight, it’s all about love and marriage. ❤️

Our recipe:
A generous serve of love, a good dose of laughter, plenty of patience, a pinch of adventure, endless cups of coffee, shared plates of good food, and two gypsies who understand that loving each other also means giving each other the freedom to the things we each love.

We’ve learnt that a good marriage isn’t about doing everything together — it’s about knowing when to hold on, when to give space, and always finding our way back to each other.

Three years in, and I’d say this recipe is definitely worth keeping 🥂

Happy anniversary to my captain Michiel Stutterheim — here’s to wherever the next adventure takes us. ⚓️❤️ 👶

❤️Lara

05/07/2026

Fermented for a Reason: The Nutrition Power of Sourdough

Sourdough is different from commercial bread because it uses a natural fermentation process instead of added baker’s yeast.

It starts with a starter made from flour and water, which over time develops naturally occurring wild yeast and lactic acid bacteria. These microorganisms slowly ferment the dough, producing carbon dioxide (which helps the bread rise) and organic acids (which give sourdough its flavour and structure).

This slow fermentation can:

👉Break down some of the starches and proteins in the flour
👉Increase the formation of organic acids that affect texture and flavour
👉In some cases, result in a lower glycaemic response compared to some refined white breads

However, sourdough is still bread, and its nutritional value depends heavily on the type of flour used and portion size.

From a baking perspective, the process also requires time and care—feeding a starter, waiting for fermentation, and working with a living culture.

It’s a good reminder that good food takes time.

🩵Lara

28/06/2026

🥕 Carrot & Zucchini Fritters

Ingredients

1 carrot, grated
1 zucchini, grated
¼ cup finely grated Parmesan
1 tsp ground turmeric
⅓ cup wholemeal flour
1 egg
Method

1. Add the grated carrot and zucchini to a large bowl.
2. Stir through the Parmesan, turmeric, wholemeal flour, and egg until well combined.
3. Heat a drizzle of olive oil in a non-stick frying pan over medium heat.
4. Spoon the mixture into the pan, gently flattening each fritter with the back of a spoon.
5. Cook for 3–4 minutes on each side, or until golden, crispy, and cooked through.
6. Serve warm with Greek yoghurt, avocado, or your favourite dip.

✨ Crispy on the outside, soft in the middle, and a delicious way to enjoy fresh veggies.

💛Lara

Who else has a Yummy 4pm Cookie Jar? 😃We all know about the afternoon slump. We have been awake for hours, working hard ...
13/06/2026

Who else has a Yummy 4pm Cookie Jar? 😃

We all know about the afternoon slump. We have been awake for hours, working hard and is often caused by a blood sugar imbalance. So to keep our blood sugar levels stable, we need to think about when and what we eat...the main message here is to eat the right foods regularly to avoid becoming over hungry and making poor food choices.

If you are unsure whether you are making poor food choice, think about how you feel after you eat certain foods. Are you energised? Do you develop a headache? Do you feel bloated? Write these feelings down in a journal, be honest with yourself and you’ll soon be able to understand how important it is to make the change to your diet & power your body with the right type of food sources.

To keep my energy levels from dipping and grabbing a sugary sweet around 4pm (don’t get me wrong, there is nothing wrong with a piece of cake, but just not all the time) I love to snack on these lovely treats called..

Yummy 4pm Cookies
1 cup cooking dates
1 cup almonds
1/2 cup cashews
1/2 cup pepitas
1 egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon or nutmeg
1/2 teaspoon bicarbonate soda.

👉Pre-heat oven to 160C fan forced. Line a flat baking tray with baking paper. Set aside.
👉Place ingredients in a food processor bowl or high powdered blender jug & blitz until you reach a roughly chopped consistency - not too chunky, not too fine. 👉Roll 1 tablespoon of mixture into a balls. Place on prepared tray, pressing down to flatten slightly. Place them about 2cm apart. You should get 16-18 dough balls. Bake for about 12 minutes.
👉Allow cookies to cool then transfer to an air tight jar. And enjoy them, particularly around 4pm 😄

These guys are packed with good fats, fibre, natural sugars & protein.

❤️Lara

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Belmore, NSW

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Tuesday 8am - 8pm

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