•  
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Home
  • My story
  • Recipes
  • Consultations
  • Contact
  • Privacy Policy
  • Mobile Menu Widgets

Life of Goodness

Life of Goodness

Nourish to bloom

  • Home
  • About Me
  • Recipes
  • Consultations
  • Contact
  • Privacy Policy

Home

Hello, I’m so happy you’re here

I’m Tiana, an Accredited Practicing Dietitian based in Noosa, Australia. I understand how nutrition impacts the body and provide guidance for a wide range of nutrition related conditions.

My passion is helping mothers and family throughout Pregnancy/ Postpartum, Infant Nutrition including how to start solids, Nutrition for kids, Digestive Health and Food Allergies & Intolerances. I would be honoured to support you on your journey.

Book appointment

Nutrition Consultations

Not sure if I can help? book a complimentry discovery call! This is a 15 min, obligation free call to get to know each other a littler better. We will discuss your current health challenges and health goals, so I can put together the best plan to support you. Can’t wait to work with you xx

View services
Book a DISCOVERY call

Stay up to date

Follow along

@lifeofgoodness_
Looking for a healthy snack for your toddler or yo Looking for a healthy snack for your toddler or yourself when you’re out and about? Then you need to try these Peanut Butter Oat Balls! They are super easy to make and best of all you don’t need to use a blender (less time cleaning up). Full of all the good stuff… healthy fats, fibre, protein and complex carbohydrates🌸🌱 Let me know if you try this recipe xx 

You will need: 
1 cup oats 
1/3 cup desiccated coconut 
1 tbsp flaxseed meal 
1/3 cup sultanas or dried apricots (roughly chopped) 
1/2 cup natural peanut butter (make sure it’s a bit runny and not dry) 
1/4 cup pure organic maple syrup 

How to make: 
✨Simply add ingredients into a mixing bowl and stir until well combined (you make need to use your hands too) 
✨Take out approximately a tablespoon of the mixture and press in your hands to make the mixture stick then roll onto a ball. Continue for the remaining mixture. 
✨Transfer to a container and place in fridge to set (approx. 1 hr). 
✨These are also freezer friendly! enjoy 💕xx

#glutenfree #veganrecipes #veganfoodspace #bestofvegan #healthymeals #eatmoreplants #healthyrecipes #wholesome #instafood #veganrecipes #plantbaseddiet #letscookvegan #veganfoodspot #toddlerfood #toddlersnacks #plantbasedkids #healthytoddlerfood #toddlerlife #healthysnacks #healthyrecipes #healthykids #healthykids #toddlermomlife
Starting Solids// First food ideas🥑🥣 around Starting Solids// First food ideas🥑🥣 around 6 months it’s time to introduce solids to your baby. It can be confusing to know what to give to your baby so I have posted some ideas  that might help! 

✨Include iron-rich foods 
🌸Aim for a variety of complementary solid foods. This is important for good nutrition and to help baby accept a range of flavours:
🍌🥦 Fruits & Vegetables 
🥑healthy fats such as avocados, flax seeds, oily fish, nut pastes
🥜protein such as beans & lentils, full-fat yoghurt, tofu, beef, peanut butter, chicken and fish.
🥣 🍌make sure to modify textures to suit their stage of development and being aware of allegens. 

I would love to know what first foods you started with for your baby✨✨

Love Tiana x

#startingsolids #blw #firstfoods #healthybabyfood #babynutrition #babyledweaning #dietitian #infantnutrition #kidshealth #babyhealth #spoonfeed #babymeals
Weekend Baking🥣 🍌 Buckwheat & Almond Banana Weekend Baking🥣 🍌 Buckwheat & Almond Banana Bread (Gluten free + Vegan) 
A very rainy weekend called for some banana bread! This recipe is most delicious banana bread with no eggs or gluten (great for the whole family including family members with intolerances like mine)! I use a mixture of buckwheat and almond flour which are both grain-free, high in fibre, and a good source of plant based protein! You’ll find that this recipe doesn’t include loads of sugar and that is because bananas are naturally very sweet (tip: the riper the bananas the sweeter the bread will be). You can also get creative by adding some crushed nuts or choc chips to the mixture! Let me know if you make it! xx

* Dry ingredients:
* 1 cup buckwheat flour (I blended buckwheat groats to a flour) alternatively, you can use gluten free flour. 
* 1/2 cup blanched almond meal
* 1 tsp. Baking powder
* 1/2 tsp. Baking soda
* 1 tsp. Cinnamon
* Wet ingredients:
* 1 cup mashed banana approx 3 medium bananas
* 1/3 cup non dairy milk
* 1/4 cup maple syrup
* 1/4 cup olive oil 
* 1 Tbsp. Apple cider vinegar
* 2 chia seed eggs 2 Tbsp. Chia seeds + 6 Tbsp. Water
how to make: 
* Pre heat oven to 180*C
* Start by making the chia seed egg: in a small bowl mix together the chia seeds and water and set aside to thicken up.
* Add all the dry ingredients to a bowl and set aside. Mix all the wet ingredients together (including chia egg) and add to dry mixture and stir until well combined.
* Line a loaf tin with baking paper and poor in the mixture. Optional: Top with some sliced banana!
* Bake for approximately 45 min and leave out to cool.
* I sprinkled with some hemp seeds and and a drizzle of maple syrup! Slice up and store in a container in fridge. Serving suggestion: heat up under grill and add a little ghee or honey/ maple syrup or cashew butter👌🏼 Enjoy! Xx

#glutenfree #veganrecipes #veganfoodspace #bestofvegan #healthymeals #eatmoreplants #food52grams #thefeedfeed #healthyrecipes #wholesome #fitness #instafood #veganrecipes #plantbaseddiet #letscookvegan #veganfoodspace #onmytable #veganfoodspot #easyrecipes #veganfoodblog  #familyrecipes #glutenfree #bananabread #allergyfriendly #reelsinstagram
Starting Solids🥑🍌🍠 it’s time to start s Starting Solids🥑🍌🍠 it’s time to start solids for your baby, it’s and exciting time however it can come with some uncertainty and confusion about what and how to feed your baby. There is a lot of information online and you may receive different advice from family/friends and at times it can be overwhelming. You may of heard of  different methods of feeding your baby e.g. Baby-Led Weaning and Spoon-Feeding. I have put together some pros and cons for both Baby-Led Weaning and Spoon-Feeding in hope that you find what is right for you and your baby. Firstly, I thought it would be helpful to explain what these methods are: 

🥦Baby-Led Weaning is a fancy term for finger foods where purees and spoon-feeding are skipped entirely and babies are in control of what and how much they eat. 

🥣Spoon-Feeding is a method where the parent is in total control of feeding baby by bringing the spoon to their mouth. 

🥑🥣For me personally, I did a combination of both Baby-Led Weaning and Spoon-Feeding and found this worked well for me and my family (remember there is no best way to feed your baby, it’s finding what you feel comfortable with). 
I hope this information is helpful if your about to start your baby on solids. I would love to know what method worked well for you or what you have been thinking about starting with?? Let me know in the comments below! xx 
#blwideas #spoonfeeding #blw #startingsolids #babynutrition #babymeals #nourishingbaby #firstfoods #firstfoodsforbaby #blwaustralia #solids
Sunday baking🍰🥕🌸Carrot Cake Goodness ❀♡ (dairy free + oil free) I don’t know about you.. but I find baking kinda therapeutic 🧘🏼‍♀️ haha. This carrot cake is one from my blog and I had the urge to make it today! It turned out perfectly! I used oat flour in place of regular flour which is more nutritious + high in fibre. You can use any frosting you like but I have provided the one I used which is a dairy free cashew cream frosting🥰 enjoy xx 

Recipe ❀
Dry ingredients
- 2 1/2 cups oat flour (gluten free if needed) 
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon (you can add any spices you like) 
Wet ingredients
- 1 cup unsweetened applesauce
- 1/2 cup soy milk
- 1/2 cup coconut sugar
- 2 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1 1/2 cups grated carrot
- 1/2 cup raisins
Cashew cream cheese icing:
- 1 cup raw unsalted cashews (soaked for at least 2 hrs in hot water)
- 3 Tbsp. natural coconut yoghurt
- 3 tbsp. maple syrup
- 1/4 cup lemon juice 
- 1 tbsp. grated lemon rind 
- 
1 tsp. vanilla extract
How to make frosting:
You can make the frosting by adding all ingredients to a high speed blender or food processor and blend until smooth and creamy then store in fridge (you can also make this the day before).
How to make the cake:
1. Pre heat oven to 180*c
2. In a large mixing bowl place all the dry ingredients into the bowl and stir until combined.
3. In a separate bowl mix together all the wet ingredients then pour into the dry mixture. Stir until combined. 
4. Line a spring form cake tin with baking paper in the bottom and a little coconut oil or ghee on the sides to stop from sticking and pour the cake mixture in. Place in oven and bake for 30-35 mins of until you can press the top and it springs back.
5. Once cook let it cool completely then pour on icing! 
6. Decorate how you like! Best have in the fridge for a few hours before serving and store in fridge- will last up to 1 week in fridge and can also be kept in freezer if you have left overs! xx 

#glutenfree #guthealthyfood #healthycarrotcake #vegancarrotcake #glutenfreebaking #bestofvegan #dietitian #familymeals #carrotcake #reelsinstagram #easyrecipes

Copyright © 2022 · Theme by 17th Avenue