Lucy's Nutrition Advice

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Health is our greatest wealth

Lucy Hyland combines her unique knowledge of health and nutrition to offer practical food advice to individuals and companies through her Food for Living business.

A qualified nutritional therapist and chef based in Cork, Lucy focuses on each client’s needs during in-depth clinical or Skype consultations before creating meal plans based on each set of requirements.

Looking for a balanced weight loss plan? Do you need to avoid gluten, lower your cholesterol or do you suffer from symptoms like chronic fatigue or indigestion? Lucy can help.

Are you a food producer or business owner in need of a food consultant? Lucy can create exclusive health messages for your brand and develop health-based recipes and menus for your outlet.

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“Working with Lucy was not a regimented diet plan, it was about becoming aware of how foods affect our body and being held accountable for what I eat. I would highly recommend Lucy to anyone who wishes to get healthier through better eating.”
Benjamin, Cork

"URRU was looking for a good communicator with a passion for food and a knowledge of nutrition and who could translate nutritional informational into meaningful, appealing messages for our shoppers. We found the perfect match with Lucy"
Ruth Healy, URRU Culinary Store

Anyone in the mood for some comfort food?

These cold days just lend themselves to huge bowls of soup and hot scones.

Scones can be given a bad wrap from a health perspective. They can be filled with sugar, white flour, and dried fruit. As a result, their nutrient content is low and although they fill you for a while, within an hour or so you will be craving more…..sugar and carbs!

So, my answer, as always is: make your own.

I have made these scones with fibre rich wholewheat flour and seeds which will help you feel full for so much longer. I have also added an egg and some cheese, making them a protein rich version of a scone, perfect for lunch or a mid morning snack.

Wholewheat cheese scones


300g brown/wholewheat flour (I use spelt)
½ tsp baking and bread soda
200g white flour (I use spelt)
2 tbsp sunflower seeds
½ tsp cayenne
Salt and pepper
60g of chedder or other hard cheese


300mls buttermilk
1 egg

Preheat overn to 220 oc

Sieve the flours and the baking powder into a large mixing bowl. Then add the cayenne, cheddar, sunflower seeds, salt and pepper. Make a hole in the centre of the mixture.
In the meantime, mix the eggs and the buttermilk in a measuring jug and then pour into the hole of the mixture.
Mix together well with a wooden spoon.
Tip the mixture out on to a floured surface, pressing down on the mixture slightly so that it is about 1-2 inches thick. Cut into scone sizes. I use an upside down small glass.
Place on a floured baking tray and place in over for around 15 minutes.

Remove from tray and place on a cool wrack.

Sugar free

The idea of sneaking ingredients that you or your family might not like into foods is not new.

Nor is the idea of packing some of our favourite foods with nutrient high ingredients to get more bang for our buck.

I am always experimenting with ways of getting as many nutrients into on one sitting as I possibly can. Why waste an afternoon snack on just a slice of banana bread when you can pack this bread full of nuts and seeds to increase its protein and fibre. Why simply mash potatoes for your dinner when you can mash in some white beans or cauliflower to increase the vitamins and minerals.

I especially use this technique for picky eaters who aren’t getting enough variety in their diet - they’ll never know!

Well, with the turnip I felt as though I had met my maker. Although I enjoy this vegetable occasionally, roasted, baked or mashed, when I received a glut of them in my vegetable bag over the last few weeks, I hit a wall.

Not wanting to be defeated, I decided to use the natural sweetness of this root vegetable and exploit its moist richness. I created this turnip cake with all of the winter spices around me. Cinnamon, ginger. nutmeg are all naturally sweet spices and work so well with root autumnal vegetables.

I could easily reduce the amount of butter and sugar I would usually put into a cake as the turnip provided the moisture and sweetness.

You’ll be surprised just how nice this cake is. I treated like a banana bread and sliced it warm or toasted it lightly. You could ice it or put some frosting but, frankly, who needs the extra sugar.

Spiced Autumn Turnip Cake






1/2 cup of butter (130 g)
1/2 cup of brown sugar (100 g)
3 eggs
1 medium turnip (ends up being about a cup of mashed turnip)
1 1/4 cups of flour (140g)
1 tsp baking soda
1/2 tsp of cinnamon
1/2 tsp of dried ginger
1/4 tsp nutmeg
A dash of vanilla extract

1/4 tsp salt
A handful of chopped cashews or almonds

Line a loaf tin (3 * 7 inches) with greaseproof paper or a little oil
Pre heat oven to 160 oc fan or 180 oc.

Cream the butter and sugar by whisking it with an electric whisk. Mix well until it has gone quite pale in colour.
Whisk in the eggs and then all of the rest of the ingredients.
The mixture will be quite wet.
Pour into tin and bake in the oven for 50 minutes.
Test to see if its done by sticking a skewer or fork into the mixture. If it comes out fairly dry the cake is done.
I love it served warm with a little low fat natural yogurt :)