Maggie Perez – The Nutrition Coach

Maggie Perez

May 14, 2012

Emma is a one-of-a-kind nutritionist. She is very passionate and knowledgeable about her work and it shows. Emma has been very supportive, flexible and taught me how to eat and nourish my body from within to suit my lifestyle. I am free of cravings, full of energy and zest for life and sleep very deeply for a mum who still gets up nearly every night for my kids. I am forever grateful that I met Emma.

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Feb 26

Been too long between catch-ups @thedannyroddyweblog thanks for having me!

To listen go to the link in my bio or search “generative energy podcast #98 ray peat inspired nutrition 2023 emma”

Find Danny Roddy …

Telegram: t.me/dannyroddy

YouTube: youtube.com/@dannyroddy

Substack: dannyroddy.substack.com

Patreon: patreon.com/dannyroddy

Spotify: Generative Energy Podcast

#dannyroddy #generativeenergy #raypeatinspired #reducingstress #contextiseverything

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Feb 8

It was so lovely to meet Kitty Martone, Gut-Centric Author, Functional Health Educator and host of the podcast, ‘Stuff Your Doctor should Know’. Thank you for having me on your show Kitty!
To listen to the episode, search: “kitty martone apple podcasts emma sgourakis”

____________________________

Repost: @healthygutgirl_ Podcast alert #240 listen on all podcast platforms and on healthygutgirl.com
Finally!!! SKIN SKIN SKIN!
Emma Sgourakis, the co-creator of Saturée skin line, joins us to talk about all things skin.
Emma Sgourakis, Certified Nutritionist, is unique in how she practices, working closely with her clients (ranging from busy mums and want-to-be mums, to corporate executives and professional athletes) in Melbourne, across Australia and internationally. Her private programs are two to three months in duration, with thorough health assessment, in-depth fortnightly sessions and ongoing support, individually tailored for long-term health shifts.
Emma aims to not only guide but most importantly educate. She personally supports her clients in their gradual steps towards restoring their bodies to a more resilient and youthful state.
Emma trained in Melbourne and Brisbane, is fully qualified in Clinical Nutrition and has been in practice since 2004, privately as well as in various clinics and health retreats around Australia. Additionally, she works in association with pioneering U.S.-based practitioners and scientists at the forefront of Nutrition, researching the relationship between food, hormones, thyroid, ageing and cellular metabolism.

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Dec 20

You might’ve wondered what happened to our Saturée Instagram account.

Unfortunately it was hacked and permanently deleted 😩

I haven’t slept in 48 hours but thankfully Kitty has been continually feeding me fudge to keep me from having a nervous breakdown! 😳😂

We've set up a new account @saturee_official_

We would love your help to reinstate our Instagram page, and to show our gratitude we've set up a giveaway as our first post.

Up for grabs: We'll gift TWO people $500 worth of Saturée products of their choice.

Go to the first post on our page @saturee_official_ for entry details.

A huge thanks in advance for helping us out of this pickle.

Emma 💛

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Dec 9

It’s been hard to find the words to say about the passing of Ray Peat. I’ve finally posted my own short tribute on my website, along with a resource list for anyone new to his work. I’ll keep adding to it. We need to preserve his legacy and keep his information spreading far and wide✨

Go to the Articles section of my website, or search: “the nutrition coach articles ray peat tribute”.

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Oct 13

Favourite thing lately, morning, afternoon or before bed: goats’ curd and mum’s homemade marmalade (that turned out more like candied peel) on sourdough toast.

For info on marmalade and why I eat a lot of it (apart from because it’s delicious) see the article on my website.

#orangepeel #naringenin #goatscurd #goatscheese #sourdough #casein #snackidea #delicious #nocooking #hungry #sleepwell

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Jul 18

Have you tried these Cara Cara navel oranges? Cousin of the blood orange. We’ve been eating and drinking bags of them. And especially when you’re spending good money on organic oranges, don’t waste the best bit: the peels!
Since my website has been down (finally undergoing a long-overdue total rebuild) I’ve been getting emails for my favourite marmalade recipe that’s usually on my Blog. So I’m posting it here (swipe across).

#marmalade #naringenin #flavanoids #orangepeel #inflammation #antiinflammatory #raypeat

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Jul 14

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Jun 5

Over at Saturée we have a new addition.

* You can use code TNC for 10% off.

… We are excited to announce our newest Saturée product: Norwegian Marine Collagen.

We searched high and low for THE purest, highest quality Marine collagen available and we found it.

We also learnt a lot along the way that many marine collagen products on the market are certainly not all equal.

And “Norwegian” doesn’t always mean 100% from Norwegian / Icelandic waters; a great deal of them make this claim but it turns out a high percentage of what they contain is sourced from waters around Asia and beyond.

Swipe across to learn more about it, and how it is proven beneficial to the skin in particular.

saturee.com.au

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May 25

If you’re a seafood lover in Melbourne and you haven’t found this place already you need to; a fish shop like no other. @thefishmongersson is described as a seafood deli. More like the seafood boutique of my dreams. Created by the passionate son of a renowned Melbourne fishmonger as a tribute to his late father.
⚓️💙

#madewithlove #businesswithheart #bestseafoodinmelbourne #supportlocal #seafood #shellfish

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Apr 24

Pre-sale for our skincare is officially LIVE! Phew!! 🥴🙏

* You can use code TNC for 10% off.

And how gorrrrrrgeous does our real-life model look?! My beautiful nutrition client from way back, so healthy and all lit up from the inside, glowing in Saturée creams on the outside! What a natural beauty 💫

Thank you so so much for being part of our long awaited launch Gabrielle, and Lisa also (who you’ll see pop up looking incredible too) xxxx

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Apr 19

We are very excited to announce that after three looooong years in the making, we finally have a launch date for our Saturée skincare. As challenging as it’s been, my bestie business partner @kittyblomfield kept me sane and inspired and reminded me that it’ll all be worth it! And it was, and we’re so proud of what we created together.
⁣
Monday April 25th the range will be available for pre-sale on our website, ready to ship the following week.⁣

See our IG account @saturee_official for more details about our unique ingredients (just a few highlighted here in this post).

One of the four initial products to be launched is the Saturée Face Cream⁣ -
⁣”A concentrated everyday cream, based in entirely saturated fats, with no unstable polyunsaturated fats (PUFAs). Containing Cholesterol, Urea and Niacinamide for improving the skin barrier, hydration and supporting more youthful skin cell function, Naringenin and Caffeine to protect against and repair UV damage, and other skin-loving ingredients such as Copper and CoQ10 to support cell metabolism and elastin production.⁣”
And packaged in an airless pump for best preservation.⁣
⁣
All of our products contain only skin-nourishing ingredients, all of which have topical relevance, providing proven local benefits and protection to skin tissue and cell function, with nothing added that could compromise the skin or overall wellbeing. Supporting skin health, without obstructing its natural biological functions.⁣
⁣
Also see our website for more saturee.com.au

*code TNC will get you 10% off all our skincare and food supplements

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Mar 7

New read on my Blog: On the topic of topical skincare with Georgi Dinkov (and Dr. Peat).
Link in bio

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Jan 25

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Really. Good. Greek. Yoghurt.

So thoroughly strained it’s almost as thick as Labne or soft cheese, the whey and lactic acid removed leaving only casein. It’s not sour or acidic. Heavenly with honey and ripe fruit.

If you can’t buy yoghurt this good, properly strained with no additives, gums or pectin, buy the simplest runny yoghurt you can find and strain it yourself, through muslin over a bowl overnight.

* For more about the anti-stress effects of casein and casein-rich foods, see my article: saturee.com.au/blogs/blog-posts/casein-is-superior-to-whey

#yoghurt #yogurt #casein #protein #dairy #greek #strainedyoghurt #traditional #takemebacktogreece

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Dec 29

Lamb shoulder chops, marinated in garlic, oregano and salt, cooked outdoors on a grill over a wood fire, finished with lemon juice. Seriously nothing better.

* Note: toasted marshmallows for dessert 😉

#summer #australia #australianlamb #greekstyle #lambchops #campfire #woodfire #outdoors #salt #family #simple

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Dec 21

The only Christmas shopping I plan on doing this year (yes I’m late) is at my new favourite, HelleniCo Deli. They stock authentic Greek cheeses, EV olive oil in ceramic pots, fresh pita, Cretan thyme honey, marmalade, dried herbs … and they make a proper Frappe, and fresh orange juice. Happiness.

photo: @hellenico_deli_balwyn

#europeandeli #cheese #authentic #honey #evoo #ediblegifts #simplelife #ImissGreece

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Nov 11

Inspired by @melissawilsonshaw and her delicious looking batch of passionfruit marshmallows 💛

My basic Passionfruit Marshmallow recipe:

You’ll need:

3/4 cup of passionfruit ‘juice’ (the pulp strained of all the seeds). Depending on how juicy your passionfruit are, you might need anywhere between 12 to 20 passionfruit.

3 Tbsp best quality bovine gelatin (I use Saturée Best Bloom Australian Gelatin)*

2 cups caster sugar

Water

Cornflour or tapioca flour

Coconut oil

A fine mesh sieve

An electric hand or stand mixer

Put half a cup of the strained passionfruit juice in a large bowl, then sprinkle over 3 Tbsp of gelatin and let this bloom for 5 minutes (you’ll see the gelatin crystals suck up all the liquid).

Put 2 cups of caster sugar in a pot with the remaining 1/4 cup of passionfruit juice and 1/4 cup of water, plus 1 extra Tbsp of water (makes all the difference!). I also throw all the passionfruit seeds and gloopy passionfruit pulp into the pot, as this will get strained later; so as not to waste any of the passionfruit goodness. Heat on the stove til it bubbles and sugar is fully dissolved. Pour this hot mixture through a fine mesh sieve, straight into the bowl of bloomed gelatin.

Beat with an electric whisk mixer on high speed until it's thick, white and marshmallowy ... might take 10-15 minutes; be patient!

Pour into a coconut oil lined dish or other wide container and set in the fridge. Will take at least an hour or just leave overnight. Once set, cut into squares and dust the cut pieces in sifted cornflour or tapioca.

*For 10% off our @saturee_official gelatin and everything else, you can use code TNC

#marshmallow #gelatin #glycine #bloodsugar #homemade #snacks #digestible #australianpassionfruit

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Sep 5

Aaamazing Polish baked cheesecake from the infamous @monarchcakes of St.Kilda. One hundred year old recipe. Special treat for Fathers’ Day 💛
Thank you Nikki xxx

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Jul 31

This week I was interviewed by Matt Blackburn (or rather we had a lovely chat and I rambled on!) To listen to it go to Mitolife Radio on Apple Podcasts or via @mattblackburn in his linktr.ee (click on “Latest Podcast Episode”)

Reposted: “Emma Sgourakis is a certified Nutritionist and mother. By consulting with mentors over the years she has picked up important concepts that she relays to her clients. From "What do I eat for breakfast?" to "How to resurrect progesterone before pregnancy?", Emma covers a broad range of health arenas.⁣
⁣
I ask her about each of her Saturée products: casein, collagen, gelatin and cascara and how they can improve someone's health. She shares what she learned from her two pregnancies including keeping salt intake up, eating enough calories and listening to cravings. Lots of practical tips are shared including why you want to consume a lot of non-fermentable fibers.”⁣

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Jul 19

sweet life here in sugarcane country 🌴☀️

Excerpt from my blog article ‘Age Sweetly’ that you’ll find on my website …

“Sugar, specifically sucrose, a simpler carbohydrate found in ripe fruits, sweet orange juice, real honey, maple syrup and cane sugar, is essential for lowering cortisol, increasing thyroid hormone production, elevating metabolism and energising the liver; all factors in lowering catabolic stress hormones, slowing general degeneration, and supporting youthful energy production.”

#dontquitsugar #limitstress #agesweetly #sweetlife #tropical #farnorthqueensland #theplacetobe #28degrees #whygobacktomelbourne #thenutritioncoach

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Jun 3

I made this cake last night and I’m slowly working my way through it today 😋 I like this recipe because it’s not full of cream cheese (and it’s nearly impossible to find cream cheese without gums and junk in Australia). Also because it’s not egg-heavy. Delicious with runny marmalade on top (for information on the benefits of marmalade go to my Blog) but you could also use any good fruit compote or just eat it plain.
* When I have homemade fresh curds on hand, I swap the ricotta in this recipe for curds. Also referred to as whole milk ricotta. Check my Pinterest for recipes.

🍊Ricotta cake with marmalade

200g creme fraîche or mascarpone
960g fresh ricotta (I used @mungallicreek Whole Milk Ricotta)
120g caster sugar
2 good eggs
1 1/2 tsp real vanilla extract
Zest of 1 small orange
Zest of 1 lemon
1 1/2 tbsp plain flour
1/4 cup fresh orange juice
1 tbsp Saturée Best Bloom Aus. gelatin @saturee_official
Good quality Marmalade

Preheat oven to 160 degrees Celsius.
Line a 22cm (or thereabouts) springform cake tin with baking paper in the base and butter up the sides.

Sprinkle the gelatin over the orange juice in a small saucepan and leave to bloom.

Use an electric beater to beat creme fraîche and ricotta until just smooth.
Add sugar and beat to combine.
Add eggs, vanilla, zest and flour.

Heat up the OJ/gelatin in the saucepan over low heat, until hot and fully dissolved. Don’t let it boil.

With the beater going slowly, gently pour the OJ/gelatin liquid into the cake mix and beat til combined.

Pour the mixture into you prepared cake tin and pop in the oven for around 1 and a half hours or until just set.
Turn off the oven and allow cake to cool in the oven with the door ajar.
Remove from the oven and refrigerate for at least 4 hours or overnight.

To serve, I heat up some marmalade on the stove until it goes runny (around 1 tbsp per serve) and drizzle over. Good with thick Greek yoghurt.

#ricotta #italian #homecooking #recipe #calcium #protein #dairy #eatcake #gelatin #marmalade #naringenin