Healthy Dot

Healthy Dot Certified Health Coach, Le Cordon Bleu Chef and health activist, currently working out of Los Angele

I am a certified Health Coach, culinary school-trained Chef, health activist and lover of life, currently working out of Los Angeles and San Francisco. My goal is to help you overcome your individual health concerns by teaching you the skills to eat and cook in a sustainable way. We live in a world where health takes a back seat to other priorities, and this often turns small problems into life-lo

ng chronic illnesses. Through education, support and a creative approach, I work with individuals and groups who reject this trend, want to see positive changes in their bodies and together become healthier, happier people for life. I offer Health Coaching, one-on-one or in group settings, Detox Programs, Healthy Cooking Classes, Corporate Wellness Programs and many other workshops and events throughout the year! Check out my website for more information or email me directly at [email protected].

07/15/2026

Melon carpaccio with mozzarella and ginger lime dressing = the perfect meal (when you can’t turn on the oven because it’s too hot).

Comment and I’ll send you the recipe!

07/07/2026

I had to write this pickle brined pork recipe to prevent my husband from taking any more pickle back shots this week!

What do you think? Pickle mania over here!

Real Families. Real Change. Swipe through to read Katherine’s story.
07/06/2026

Real Families. Real Change. Swipe through to read Katherine’s story.

06/30/2026

I wanted to make an infused mayonnaise. Something garlicy and herby but not too thick. I didn’t expect it to be so good that I’d be forced to name it God Sauce and share it here, dedicating a whole weekly post to a singular incredible condiment.

It’s not really a mayo. It’s a stable, emulsified, frothy green sauce that has the clothes of mayonnaise but airs of hollandaise. 

Find the recipe at the link in my bio

06/29/2026

I.M.O. there is no such thing as a traybake that works. At their core, traybakes promise something they can’t deliver. You cannot typically roast protein and vegetables in a hot oven for the same amount of time and expect a delicious meal. But one-pan recipes are totally different. They start on the stove.

To prove it, I’ve written a one-pan chicken recipe. The difference is ten minutes of active cooking at the start. Soften the vegetables, toast the spices. This builds flavour and ensures even cooking. Then, and only then, you add the rest, finish with a little lid-on, lid-off jiggery-pokery, and you still get to whack it in the oven and walk away.

Did you know that you can eat your electrolytes? If you are looking for no-cook heatwave friendly recipes I have some gr...
06/23/2026

Did you know that you can eat your electrolytes?

If you are looking for no-cook heatwave friendly recipes I have some great ones. Check out the link in my bio for my archive!

Heatwave Friendly Raw Courgette and Tuna Salad with Noodles


Did you know that you can eat your electrolytes?

If you are looking for no-cook heatwave friendly recipes I have some great ones. Check out the link in my bio for my archive!

Sweet Corn Gazpacho

Did you know that you can eat your electrolytes?

If you are looking for no-cook heatwave friendly recipes I have some great ones. Check out the link in my bio for my archive!

A Summer Salad to Fight Inflammation

Did you know that you can eat your electrolytes?

If you are looking for no-cook heatwave friendly recipes I have some great ones. Check out the link in my bio for my archive!

Roasted Beets with Fennel Pickle and Walnut Dukkah

04/21/2026

Anyone else’s talents completely unappreciated in the home??? 😝

04/14/2026

Volume!
Are mealtimes a negotiation lately?

There’s actually a simple equation that helps children learn to enjoy new foods:

(Exposure – pressure) × repetition + modelling = adventurous eaters

Which means:

Serve the food
Let them explore it
Eat it yourself
Repeat

This caramelised onion chicken curry is one of our favourites for exactly this reason — mild, flavourful, freezer-friendly, and perfect for gentle exposure to spices over time.
Reply RECIPE below and I’ll send it to you.










02/27/2026

From my newsletter this week: The Science of Crispy

If you tend to work around it, you may be intimidated by fish skin or, more likely, at some point you were served wet rubbery skin and expected to choke it down. Trust me, when crisped correctly, it’s divine. It’s like the top layer of pork crackling, before any moisture or fat seeps in. And significantly more flavourful than any supermarket crisp/chip.

There are 10 simple steps to get perfect fish skin. This is number #8.

Reply for the full article!

01/21/2026

Listen up for some strong 4 year old opinions on Sardines!

Reply for my Fried Sardine and Artichoke Heart with Dilly Dip recipe!!!

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