Julia @JLFitNutrition


Hi, I’m Julia – a Nutritionist, Mum and Blogger with a love of cooking and a passion for everyday healthy eating. I don’t believe in restrictive fad diets; food can and should be a source of both fuel and fun.

Food and cooking has always been a huge part of my life thanks to growing up with a mother and grandmother who were both incredible cooks, but nutrition, health and wellness have become an integral part of who am I and what I do since struggling with ill-health. At the age of 18 I was diagnosed with Hodgkin’s Lymphoma, a blood cancer, which was treated successfully with chemotherapy. Having such an intensely difficult experience at a young age threw into sharp focus what I wanted from my life, so I followed my passion for health to University and gained a degree in Biomedical Science followed by an Accredited Certificate in Human Nutrition. When I found out my cancer had returned after nine years of remission it was a really tough blow for my family but I was determined to complement conventional medical treatment with a holistic approach to wellness. After going through more chemotherapy followed by a stem cell transplant and consolidation radiotherapy I was given the all clear (again) and I have no doubt that my dedication to good nutrition during this time contributed greatly to my tolerance of the treatment and my relatively speedy recovery.


Images from @jlfitnutrition

My business, JL Fit Nutrition, evolved from a desire to share my knowledge, experience and passion with others to hopefully help people make healthy eating a part of their everyday lives. I truly believe that everyone has within themselves the ability to create an amazing life that they love; my role as a nutritionist and health coach is to give people the skills and information to achieve that. I enjoy working one-on-one with clients to transform their lives as much as I enjoy sharing healthy recipes and informative articles on my blog, and if I can inspire just one person to eat better, feel better and embrace healthy food then everything has been worth it. We've also recently branched out into providing healthy catering in Adelaide for both corporate and private events, and I feel so lucky everyday that something I have so much love and passion for can be such a large part of my life.

Having seen firsthand the importance of healthy eating in normal day-to-day life as well as during serious illness I make a concerted effort to include as many nutrient-dense foods and supplements as possible. I make sure to eat a variety of fresh produce, and prefer to eat organic where possible to maximise the nutritional content of my diet. I also love supercharging my diet with organic superfoods – they’re such an easy way to pack more nutrients into my daily meals. When I was undergoing chemotherapy and found eating a constant struggle I used organic superfoods and powders to ensure I was giving my body the best nutrition I could; since recovering, and especially now that I am expecting a baby, I still use them on a daily basis to add flavour and nutrients to a variety of dishes. They’re also great for ensuring my growing family is getting their required nutrients – something that can sometimes be a challenge with school-aged children.

Julia's fave products - Organic Chia, Raw Cacao Powder, Cacao Butter

My favourite ingredients are chia seeds (packed full of protein and healthy fats), raw cacao powder (who doesn’t love nutrient-rich chocolate?!) and raw cacao butter (the basis for making raw chocolate – like coconut oil but better). I have included a recipe using each of these incredible ingredients below and I hope you love them as much as my family and I do.



Peanut Butter Raw Cacao Butter Fudge
(makes 15 small squares)

1 & 1/2 cups natural peanut butter (100% peanuts, no added sugar or oil)
1/2 cup Power Super Foods raw cacao butter
1/3 cup maple syrup
1 tsp vanilla extract
Pink salt flakes and/or cacao nibs, for serving

1) Combine peanut butter and raw cacao butter in a large microwave-safe bowl. Heat on low for 2-3 minutes (or until completely melted), stirring regularly.
2) Stir in maple syrup and vanilla.
3) Line a loaf pan with cling film and pour fudge into tin.
4) Refrigerate 4 hours or overnight (until set).
5) Serve sprinkled with sea salt and cacao nibs. Store in the refrigerator.

Cheat's Healthy Chocolate Lava Cake
(serves 2)


1 cup dried dates
2 & 1/2 tbsp coconut oil
1/3 cup coconut sugar
1 tsp vanilla extract
1 egg
1/2 cup almond meal
1 tsp baking powder
1/2 tsp bi-carb soda
Pinch of Peruvian pink salt
1/4 cup Power Super Foods raw cacao powder
4 squares of dark chocolate
Ice-cream, to serve

1)Preheat oven to 180 degrees Celsius.
2) Cover the dates in boiling water and allow to stand for at least 15 minutes.  Puree the dates and few spoonfuls of the soaking liquid in a food processor until a smooth paste forms.
3) Mix date paste, coconut oil and coconut sugar until well combined. Stir in egg and vanilla.
4) Add dry ingredients and mix well, then divide among two 375ml ramekins.
5) Place 2 squares of dark chocolate in the centre of each pudding. Push down gently then spread the pudding mixture to completely cover the chocolate pieces.
6) Bake for 18-20 minutes, or until just cooked through.
7) Serve immediately with ice-cream.



Mixed Seed Crackers
(makes approx. 30 crackers)

2 tbsp Power Super Foods Organic Chia Seeds
120ml water
2/3 cup sunflower seeds
2/3 cup pumpkin seeds (pepitas)
1/4 cup sesame seeds
2 tsp linseeds
1 & 1/2 tbsp cumin seeds
1 tsp chilli flakes
1 tsp Peruvian Pink Salt
1/4 cup quinoa flour
1/4 cup coconut oil, melted

1) Preheat oven to 180 degrees Celsius.
2) Combine chia seeds and water in a small bowl. Set aside for 10-15 minutes to form a gel.
3) Briefly blitz the pumpkin and sunflower seeds in a food processor so they're coarser than meal and still a little chunky. Add to a large bowl then mix in sesame seeds, linseeds, cumin seeds, chilli flakes, sea salt and quinoa flour.
4) Add the chia gel and coconut oil to the dry mixture, then mix until it forms a stiff dough.
5) Roll out the dough (I found between two sheets of baking paper was easiest) until approximately 3mm thick, then score your biscuit pattern.
6) Bake for 15-20 minutes of until golden brown. Allow to cool on baking tray, then break apart and store in an airtight container

You can follow Julia at www.jlfitnutrition.com and on Instagram @jlfitnutrition.