These little pigs love food & sometimes can love food a little too much…. enter the fabulous and deeply knowledgeable Dr Amelia Harray who gently reigns in these excessive swine and encourages us to use natural and delicious flavouring options like fresh herbs, lemon zest and different ingredients to create flavour and joy without excessive salt & other unnecessary additives.

Who is the Dietitian behind our “Dietitian Approved”?

Dr Amelia Harray has been working as an Accredited Practising Dietitian and Accredited Nutritionist for a decade and has a PhD in Dietetics from Curtin University.

Amelia’s love for promoting healthy dietary behaviours and improving cooking skills is the foundation of her involvement in Little Pig. As well as reviewing all the Little Pig recipes, she works as a Research Fellow in Clinical Dietetics & has recently launched an incredible business of her own called Eat Sustainably that provides a high-quality, scientific-based nutrition hub.

Amelia is passionate about encouraging people to prepare, cook and genuinely enjoy the food they eat. She encourages minimally processed whole foods, preferably bought locally and in season and likes to teach people how they can try to reach nutrient requirements through foods. She loves the texture, colour, and flavour that fruits and vegetables add to any meal and believes they should be the hero of every dish.

True story? Amelia spends most of her time feeding and caring for her four beautiful kids and anxious rescue cat. She has two 70+ year old fruit trees, Eddie (shares his oranges) and Elsie (shares her lemons).

Dr Amelia Harray

FAQ's

What makes a recipe Dietitian approved?

Dr Amelia reviews the ingredients of every Little Pig meal before it’s given the green light of approval. She focusses very much on foods and serve sizes to ensure every meal aligns with the Australian Dietary Guidelines, the largest evidence-based source of nutrition information in the country. We work very closely with Dr Amelia to ensure meals are tweaked to meet her criteria of specific serve sizes and:

Variety of different coloured seasonal vegetables (the colour relates to their nutrient composition)

  • Grains and cereals, preferably wholegrain
  • Low in salt, added sugar and saturated fat
  • Moderate amounts of animal-based foods.