What cooking with "real food" looks like for me - Real Food Cook

6–7 minute read

Cooking with real food isn’t a fad that I’m into right now. It’s a way of life for me and the family I cook for every day.

It’s how I take care of the people I love and how I show that love. And honestly, it’s what has kept me grounded through some of life’s toughest moments. It’s been my way of actively contributing to Ian’s cancer treatment. Focusing on the role nutrition can play in supporting his health, improving his quality of life, and helping his body stay resilient through it all. While I’m not the one prescribing medications or running scans, I’ve taken ownership of something just as vital: what’s on his plate. This has been my way of showing care, strength, and purpose in the face of something we can’t control.”

At this stage in life, I’ve learned that food isn’t just about fuel or following a strict plan. It’s about nourishment—in every sense of the word. Body and soul. When I say “real food,” I mean ingredients that are fresh ingredients with no ultra processed food that’s been designed so you crave and overeat it. And when I cook with real food, I feel proud that I am doing the best I can to feed people so that they can live a healthier and happier way of life.

So, What Is “Real Food” to Me?

Real food is simple. It’s ingredients you can pronounce and you can find in a supermarket and not a laboratory.

It’s what our grandparents would have recognised as food. Not a packet with a lot of numbers or artificial flavours listed on the back. It doesn’t mean I make everything from scratch every single day. Let’s be real about that. But it does mean I choose ingredients that are as close to their natural state as much as possible.

Here’s what that looks like in my kitchen:

Fresh fruit and vegetables that haven’t been sitting in plastic for weeks
Whole grains like brown rice and quinoa
Lean proteins, eggs, legumes and sustainably sourced meat and fish.
Healthy fats like olive oil, avocado and seeds
Herbs and spices that challenge the senses
And yes—homemade treats with ingredients I trust

It’s about choosing options that support energy, mood, and long-term health. Regardless of what stage of life you are in. Small children, big children, no children. Babies, teenagers, adults, seniors.

Real Food Doesn’t Mean Fancy Food

Cooking with real food doesn’t require a pantry full of things you can only buy online or hours of prep. Some of the best meals I make involve just 5 ingredients. I lean on staples like eggs,oats, chickpeas, canned tomatoes, and homemade stock paste. Layering and building flavour with seasonings, herbs, or Thermomix® magic.

I’ve also learned to ditch the guilt. I don’t aim for gourmet every night. Even the best chefs have eggs on toast for dinner occasionally. Many of my lunches are made of yoghurt, berries and granola.
Sometimes dinner is a simple soup, a hearty salad, or something batch-cooked and reheated from the freezer. What matters is that it’s homemade, and I know exactly what’s in it. When you have fresh ingredients, it’s simple to whip something up using them. A cheese and fruit plate is often served as “dinner” in summer when it’s just too hot to cook.

How my Thermomix® Makes Real Food Easier

Let’s be honest. Real food can feel so overwhelming when you’re juggling work, hormones, or fatigue. We’ve all come home from those days at work when the last thing you feel like doing is to create a 3 course meal for 4. That’s why I lean on my Thermomix®. It’s not about being “gadgety”—it’s about making nourishing meals more doable. It’s helping my family cook meals easily too with my husband and daughters able to put food on the table using a Thermomix®.

With my Thermomix®, I can:

Steam veggies while cooking rice and chicken
Make soups, dips or sauces from scratch
Create healthier versions of pantry staples (hello homemade stock paste!)
Batch-cook meals to freeze and reheat for school lunches for the teacher at home
Try creative, new recipes without a fuss using Cookidoo®

It helps me make dishes with minimal effort in a short amount of time. And it means I’m not reliant on ultra-processed convenience food that leaves me feeling hungry and irritable.

Cooking with Real Food Is Also Emotional

I find joy when cooking. All I’m focused on is that moment when I ask “Do you like it?” and I get a smile and a thumbs up in response. (Yes they know better to give negative feedback too often).

Cooking calms my nervous system. It reminds me that I’m still here, still able to care. It’s not just self-care— it’s great for my soul too.

What’s Always in My Real Food Kitchen?

People often ask me what I always have on hand. Here’s my short list:

Seasonal vegetables (fresh or frozen)
Eggs – a reliable, nourishing protein and something I’d pay any price for
Tinned legumes like chickpeas, beans and lentils
Oats, rice, and quinoa
Seeds – sesame, pumpkin and sunflower for an extra sprinkle of goodness
Plain Greek yoghurt and full-fat milk. Skim milk for coffee.
Lemons, garlic and ginger – flavour heroes and can be stored in the freezer
Olive oil, apple cider vinegar, tamari, soy sauce, fish sauce – the condiments of choice
Herbs and spices – parsley, turmeric, smoked paprika, thyme, chilli flakes
A homemade mayonnaise or dressing in the fridge
Something prepped (either in the fridge or frozen for later)– zucchini slice, bliss balls, or a soup for the week

The Bigger Picture: Why This Matters at Our Age

In your 40s, 50s, and beyond, food becomes more than just a way to stay full—it’s about how you feel in your skin, how you sleep, how you manage stress, and how you care for your health. It’s about energy, hormones, mood and memory.

Cooking with real food helps with:

Reducing inflammation
Supporting a healthy gut
Stabilising blood sugar
Boosting immunity
Giving your body energy to perform at its best

It’s one of the kindest things we can do for ourselves and for others.

You Don’t Need to Do It All at Once

Start with just one meal. Maybe it’s a home-cooked breakfast instead of a muesli bar. Or a nourishing soup instead of a greasy burger. The small shifts add up and before you know it, you’ll be the next Masterchef!
I always say: one real meal at a time.

Real Food, Real Connection

Whether I’m sharing a meal, running a Thermomix® demo, posting on social media or just quietly cooking dinner at home, I do it with heart. Because real food connects us—to our bodies, our experiences, and the people around us

Cooking with real food isn’t just a job for me. It’s who I am and who I’ll always be.
Even when no one’s watching, I’d still be doing this.
Because it’s real. And that’s enough for me.

Looking for reasons why you should choose me as your Thermomix® consultant? Here’s another article you might like https://realfoodcook.com.au/why-choose-me-as-your-thermomix-consultant/

If you’d like to explore more about how you can get a Thermomix® on your bench please check out this link https://thermomix.com.au/pages/payment-options