Live a healthier life with wholefoods

Nutritionist Cyndi O’Meara shares some tips for eating well and changing your habits.

Best-selling author, founder of Changing Habits, international speaker and real food advocate Cyndi O’Meara is empowering people to realise that eating well isn’t complicated.

After finishing her degree in nutrition, Cyndi said she was shocked by the level of chemicals and pesticides people unknowingly consumer as part of their daily diets.

 “Our bodies aren’t designed to digest or filter the chemically and genetically modified ingredients,” Cyndi said.

“Over time, the health of our nation has suffered for what is essentially food marketed as healthy, less expensive, more convenient options.”

While brands, media, personalities and advertising can influence the food we buy, Cyndi said she was determined to educate consumers about the wholefoods available to them. 

Through her books and films, she is educating people on how to read food labels, how to understand why diets don’t work, and how drugs can affect your total wellbeing and vitality.

“Eating well isn’t complicated,” Cyndi said.

“Start with more wholefoods - fresh produce, vegetables and fruit. Choose foods that are as close to natural sources as possible which are higher in nutrients, lower in chemicals.

“Foods that are relatively untouched like butter over margarine; and organic produce if viable and affordable; homegrown, local or homemade is better.

 “There’s ongoing concern over low fat versus full fat options, but more often than not, the labels show extra additives, preservatives and processed sugars in low fat options that are replacing the existing flavours’ natural options.”

To start changing your food habits, try these two recipes from Cyndi’s Changing Habits Recipe Book. It features more than 140 recipes including mains, sweets and snacks to nourish your body.

3 Ingredient cashew cookies

Ingredients (makes 8)

  • 2 cups raw cashews*
  • 1 cup  Dates*
  • 1 egg


  1. Preheat the oven to 180C and line a baking tray with baking paper.
  2. Add the cashews to a food processor or Thermomix and blend until they form a flour.
  3. Add the dates and blend until combined.
  4. Now add the egg and blend again until the mixture has combined.
  5. Begin rolling the mixture into 8-10 cookies using your hands. Place them onto the lined baking paper and press them into a cookie shape evenly.
  6. Put the tray into the oven and bake for 10-13 minutes, or until they're golden brown and cooked to your liking.
  7. Remove from the oven and allow to cool. Serve warm, or room temperature with a hot cup of tea or coffee.

Optional: You can add to the mixture: ginger, orange zest, cinnamon, pinch of salt, choc chips, shredded coconut. *Raw, organic, totally natural Dates and Activated Cashews are available online at

Warm pad thai salad with zoodles

Ingredients (serves 4)

  • 1 cup cashews
  • 1/2 cup tamari
  • 1/2 Tbsp  Coconut Oil*
  • 1 small onion, diced
  • 1 small knob of ginger, grated
  • 1 chilli, diced
  • 1/2 cup coriander, washed and chopped (including the stems)
  • 600g white, boneless fish of your choice
  • 5-6 zucchinis spiralised (zoodles)
  • 1.5 cups leftover roasted pumpkin (chopped into squares)
  • 3 tbsp cold pressed, organic sesame oil
  • 1 tbsp fish sauce
  • 1 whole lime, juice only


  1. Add the cashews, 1/4 cup tamari and coconut oil into a small frying pan and cook on a low-medium heat until the liquid has evaporated and the nuts are crispy.
  2. Meanwhile, add the sesame oil, 1/4 cup tamari, onions, chilli, ginger, garlic and coriander to a large frying pan and heat until the ingredients are cooked to your liking. Add the zoodles and stir through until softened and most of the water has evaporated. If there is still a lot of liquid in the pan, remove the zoodles and cooked vegetables and allow the juices to reduce in the pan, then add it to the zoodle mix once reduced slightly.
  3. Separate the cooked zoodles into 4 bowls evenly. Then top with the pumpkin pieces.
  4. To the same frying pan, add the fish pieces and cook through, try not to overcook it. You can add any seasoning you like here, we sprinkled ours with a bit of turmeric, salt, pepper and chipotle however, plain salt and pepper is yummy too. 
  5. When the fish is cooked, place the pieces on top of the zoodle bowls evenly, and then drizzle with lime juice.
  6. The cashews should be ready now, just sprinkle them over each bowl evenly, with a touch more coriander for garnish and serve straight away.

*Raw, organic, totally natural Coconut Oil is available online at