Nutrition Coaching
Bespoke nutrition coaching built around your household's brief — whether that's ketogenic, low-carb, plant-based, paleo, gluten-free, or dairy-free. Each programme is designed week by week, with net carbs and allergens counted at the plate.
ketogenic
On a keto diet your body no longer uses glucose for energy, instead it uses a type of fat called ketones. In order to maintain ketosis you need to restrict carbohydrates, and get sufficient fats and protein.
Janice can discuss with you ideal recipes, cooking and eating habits. You can also couple coaching with a weekly meal plan where Janice prepares ketogenic meals for you.
good fits, in our experience
Who this is for
Who this isn't for
Talk to your GP before starting a ketogenic protocol if you have any cardiovascular or renal history, or if you are pregnant, breastfeeding, or managing diabetes with medication. Ketogenic eating can change how some medicines act — insulin and blood-pressure drugs in particular — so a clinical review at the outset is sensible.
paleo
Paleo draws a clear line: meat, fish, eggs, vegetables, fruit, nuts and good fats stay; grains, pulses and most dairy step aside. Done carelessly it can feel like a list of absences. Done well, it's simply a return to whole ingredients cooked with attention — which is where a private kitchen earns its keep.
Janice builds each week around a properly sourced protein and the vegetables that flatter it: lamb rump with roasted roots, a herb dressing made that morning, nothing arriving from a packet. We plan the fibre and calcium back in on purpose, so the structure of the plan never costs you the nutrition.
good fits, in our experience
Who this is for
Who this isn't for
Paleo is a structured exclusion plan — pulses, grains, and most dairy step aside. Talk to your GP before starting if you are managing autoimmune, thyroid, or cardiovascular history. Removing whole food groups can affect fibre, calcium, and some B vitamins, so we plan replacements deliberately rather than leaving gaps.
plant-based
Plant-based cooking is at its best when it stops apologising for what it leaves out. Whole-food, minimally processed, built on pulses, nuts, seeds and good grains — a well-planned plant kitchen wants for nothing, and it certainly doesn't need to lean on imitations of meat to feel complete.
Janice cooks vegetables the way most kitchens cook a roast: as the centre of the plate, given time and seasoning and a sauce worth the name. Where a nutrient needs watching — B12, iron, calcium — it's noted in your plan and built back in, so the food stays generous and the numbers stay honest.
good fits, in our experience
Who this is for
Who this isn't for
A well-planned plant-based diet can meet all nutritional needs. If you are managing B12, iron, or calcium levels, mention this during your initial consultation — supplementation notes can be included in your plan. B12 in particular is not reliably available from plants and is usually supplemented; we'll note this rather than assume it.
gluten-free
Gluten-free cooking goes wrong when it tries to rebuild bread from a packet. We start from the other end: rice, quinoa, buckwheat and certified gluten-free oats — ingredients that were always going to behave — and let the rest of the plate carry the meal. Nothing is missing because nothing is being imitated.
For coeliac households, the care extends past the recipe to the kitchen itself: separate boards and utensils, checked staples, and a cross-contamination protocol agreed before the first session. The food should be a pleasure, not a risk assessment you have to run yourself.
good fits, in our experience
Who this is for
Who this isn't for
If you have a coeliac diagnosis, please mention it before your first session. Cross-contamination protocols in the kitchen will be discussed and agreed in advance — separate boards, utensils, and certified gluten-free staples. Gluten-free by preference and gluten-free by medical necessity are handled differently, so it helps to tell us which.
dairy-free
Take the dairy out of most kitchens and the flavour tends to go with it. That's a technique problem, not a law of nature. Extra-virgin olive oil, nut oils, coconut and properly reduced stocks carry the richness that cream and butter usually provide — so a dairy-free plate keeps its depth and gives nothing away.
Janice draws a firm distinction between intolerance and allergy. Where it's a question of comfort, we cook around it lightly; where it's a milk protein allergy, sourcing is cross-checked and the kitchen runs to a stricter standard. Either way the food arrives full-flavoured, not hedged.
good fits, in our experience
Who this is for
Who this isn't for
If dairy-free is a clinical requirement (e.g. milk protein allergy), note this so ingredient sourcing can be cross-checked. Lactose intolerance and milk protein allergy have different kitchen protocols — one is about quantity and tolerance, the other about strict avoidance and label checks. Mention which applies so the right protocol is used.
meat-based
A meat-centred plan stands or falls on sourcing. Get that right — good butchery, nose-to-tail respect for the animal, cuts chosen for the cooking they'll get — and the rest is a pleasure to build. Around 130 to 150 grams of protein a day, carried by meat worth eating slowly.
Janice cooks these plans the way a private dining room would: a proper joint given its time, offal and lesser cuts used well rather than wasted, vegetables present as company rather than garnish. Where there's a lipid or cardiovascular note in the brief, sourcing and method flex to meet it — without the food ever feeling apologetic.
good fits, in our experience
Who this is for
Who this isn't for
A meat-centred plan is a valid nutritional choice and not a health risk for most people. If you have cardiovascular history or a lipid concern, mention it — sourcing and cooking method can be adjusted accordingly. Where a plan is very heavily meat-based, we'll keep an eye on fibre and micronutrient variety rather than leaving it to chance.
let's talk about your diet.
Tell us what you're working to — clinical brief, lifestyle change, or just curiosity. We'll come back with a draft menu and a one-page nutritional note within forty-eight hours.