The Nutritious Mishn

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Brunch at Yours: Classic Garlic Hummus

Try your hand at a homemade batch of garlicky hummus, ready for dipping, spreading and coating. Read more →

Recipe Makeover: Parmesan Crusted Fish Burger

Splash into Summer with this delicious omega-3 rich (and cheap!) version of the classic fast food fish burger. Read more →

Summer Feature: Floral Mango Cheesecake

Bringing out my favourite summer entertaining dessert. Learn how to make it at your next event, or weekend. Read more →

Contact The Nutritious Mishn

Meet Michelle

the nutritious mishn

Michelle is the face of The Nutritious Mishn. An Accredited Practising Dietitian and nutritionist based in Sydney, Australia. Follow and share her kitchen full of healthy, delicious AND practical recipes and nutrition tips.

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My External Blog Posts

5 Ways to Wean Your Kids Off Junk Food
6 Tips to a Better Healthier New Year
9 Hottest Diet Trends of 2018
Beat the Bloat in a Week: 7 Top Food Hacks
The Science Behind Cravings: 7 Things You Should Know to Conquer Your Cravings

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Slowly getting back into Sydney vibes 😅☀️ 2020 is having a colourful and busy start on all fronts, and it's made me reflect on how only a month ago did we wind down, gather and celebrate the end of another year 😀🎄🎉 A part of that celebration was sharing yum food with loved ones 🙏 Like this rainbow salad. It transforms when you add a drizzle of tzatziki sauce (the dip version + few spoons of water) 👌 Worth a shot, and a mouthful or more🥄

My snowy birthday in a nutshell (or snow globe 😁)🎉🍰 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Quarter of a century couldn't have been sweeter ❤️ There was definitely cake(s), beautiful Canadian nature, lots of love and plenty of powdery SNOW☃️❄️😆 This year, the icing wasn't on the birthday cake, it was on ME! 😂 Thank you for all the birthday messages 🙏 I'm feeling very blessed with all the love ❤️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ As of this week, I'm very much back home, jetlagged and refinding my Sydney spirit for 2020 💪🙌

He's done!!! Congratulations to this man for powering through dentistry for the past 4 years. So much respect, admiration and sheer vicarious excitement! 🙌🎉❤️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Throwback to this nice night out to stylishly scrub up and celebrate the end of a chapter (the one with heaps of long Westmead days, learning acronyms and abbreviations, and maroon scrubs) and start of the rest of the chronicles 🤓 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ And massive shout out and hugs to @kimkpham (today's birthday girl 🎂) for the amazing hair styling and makeup for the evening ❤️😄

A very big mango cheesecake-y kind of HAPPY BIRTHDAY to my two sisters yesterday 🙌🎉☀️ They've hit the big 2-0! No more teens in our household now 🤣 And what other more delicious way to celebrate than a no-bake mango cheesecake (this one used up 4 ripe mangoes 🤓🙌) on a butternut snap cookie base and topped with whipped cream, mango roses and berries 👌 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe by @recipe_tin

Summertime stacking project with dusted strawberries, pina colada mini pavs and double dark choc fudge brownies 😁 This tower was a sweet prelude to my sisters' birthday next weekend 🎉🙌😄 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Haven't been posting at all recently 😅 but for all of you who've been viewing my stories, you'll know I'm definitely keeping busy 👌 Thinking about that makes me so grateful for the people in my life, the work I get to do (and the people I get to work with) and just day to day moments in life 🙏 And yes, also grateful for the food we get to bring to the table and share with loved ones - it's not everyday the birthday girls help you go to Kmart to buy the discus-worthy marble platter for their own brownie tower 🙌

When you're gno-cchi-n on washing up so many dishes after dinner, times for a quick gnocchi menu! Dinner dash featuring low salt canned tomatoes with herbs preadded 😀 and canned sardines for calcium, protein, iodine and omega-3 👌 Plus, it's a near-one-pan recipe 😉🍽️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serves 4 -500g gnocchi (I used Grand Italian pumpkin and potato gnocchi, from Woolies and Coles) -1 brown onion diced* -1 carrot diced* -400g can diced italian tomatoes -Handful button mushrooms sliced (nice with mixed mushrooms too👌🍄) -2 handfuls baby spinach -2 small tins sardines in springwater, drained -Parmesan cheese, grated -Extra virgin olive oil *I roughly chopped the onion and carrot and pulsed them into fine pieces ☺️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Let's get cooking: 1. Heat olive oil in large saucepan over medium-high heat. Add onion, carrot and mushrooms and stir until softened 🥕 2. Add diced tomatoes and cook for 10mins or until sauce thickens. Fold in baby spinach. 3. Transfer sauce to large ceramic bowl and cover to keep warm🔥 4. Wipe down pan and return pan to medium-high heat. Add gnocchi and panfry, tossing occasionally, for 7-10mins or until lightly toasted😋 5. Turn off heat. Spread toasted gnocchi evenly over pan. Sprinkle gnocchi with parmesan cheese, arrange half the sardines, pour half the tomato sauce. Repeat layering and end with a final sprinkle of parmesan cheese. 6. Serve up straight from the pan (note: it'll be quite hot!) Enjoy! 🙌🍽️ ⠀⠀⠀⠀⠀⠀⠀⠀⠀

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