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Wellbeing

WATCH THE VIDEO! UP CLOSE + PERSONAL WITH THE HEALTHY CHEF

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I am excited to share this up close and personal interview with you where I share my health story and what lead me to create The Healthy Chef. I believe that what you eat has a direct effect on health, and that includes your skin, your gut, your immune system, your weight and your general wellbeing. Based on my own personal needs for quality nutrition, I created The Healthy Chef range of functional foods to ensure everyone could access pure and premium wholefood products that taste delicious and truly benefit your health and wellbeing. Enjoy.

 

WATCH THE FULL VIDEO HERE......


 

WHO IS TERESA CUTTER

“I’m a classically trained chef, nutritionist and personal trainer—bringing the best of food and health together in one complete package.”

Growing up, I loved cooking from a very young age. I trained as a Chef in the French tradition in several 5-star hotels. I was obsessed with cooking…and working hard just to get better at my craft. I was also into fitness in a significant way and became a personal trainer and went on to study nutrition at Deakin University. My clients were always asking me for healthy recipes, so I was always testing out new ways to make a recipe healthier but still taste delicious.

HOW DID ALL OF THIS START?

“Healthy Chef was initially going to start with a purely delicious retail food line after I won a silver medal at The  Sydney Fine Food Awards for my granola and muesli range. At the same time, I was suffering from my own health issues such as adrenal fatigue, pneumonia and trying to combat my chronic digestive issues.

My immunologist told me I needed to get more protein into my diet to help rebuild my immune system.  I found it difficult to find one that suited my constitution…everything I tried was full of junk and fillers that made me gain weight and were poorly absorbed by the body. 

It is quite ironic that many of these cheaper mass-marketed powders actually started off as a weight gainers in medical institutions and they are now being used as meal replacements in the weight loss industry.

This was the evolution of Healthy Chef, and so my granola was pushed aside in preference for a clean range of premium, functional wholefoods including a pure, bio-dynamic, grass-fed Whey Protein Isolate from France, Organic Pea Protein and a wild Marine Collagen.

SO WHAT GOT YOU INTO FITNESS?

"After training as a chef and working long 16 hour days…I became extremely unfit. I joined a gym and got myself healthier.

I entered a few fitness figure competitions and came 2nd in Australia, I loved seeing how the body can morph into a lean, toned physique with the right diet and exercise program based on your genetics and constitution.

I also got into kickboxing and submission wrestling, but I ended up getting too many injuries. Now I’m a little kinder to myself. I love walking and pilates. They are my meditation."

WHAT’S THE BEST PART ABOUT YOUR JOB?

I created The Healthy Chef brand out of pure passion. My love of good food and my search for better health were the driving forces in creating the brand.
For me, my most significant career highlight is the positive feedback I regularly receive from my community. When someone reaches out to let me know they love my recipes or a product from my range I am totally elated.
My community is always sharing with me the positive impact I have had on their health and wellbeing, and that really drives me!

WHAT’S YOUR PHILOSOPHY?

I believe that HEALTH COMES FIRST.
We start with the highest quality raw ingredients. All of our products are cold-processed to preserve protein structure, vitamins, minerals and antioxidants.
Purity is vital, and our entire range is free from chemicals, preservatives, fillers, artificial sweeteners, gums, sugar, vegetable oils and GMO.
“My main goal at The Healthy Chef is to get people cooking and eating healthier. Eat natural foods, focus on fresh fruits and vegetables and just keep it simple.”
 

WHAT’S YOUR FAVOURITE PRODUCT AT HEALTHY CHEF?

It has to be PROTEIN. The brand started with protein, and we have a few amazing ones to choose from. We were the first company in Australia to launch Organic Pea Protein and Pure Native WPI that was lactose-free. The Body Shaping followed shortly after that as well as our Wild Marine Collagen, which I am loving.
I design my range based on what my body needs at the time….protein is the key, and I have it every day to support my health + wellbeing. 

SO WHAT DRIVES YOU?  WHAT’S YOUR GOAL WITH HEALTHY CHEF?

My products work from the inside out; I believe that what you eat has a direct effect on health that includes your skin, your gut, your immune system, your weight and your general wellbeing.
One of the main reasons I created the healthy chef range of functional foods was to ensure people had a pure and premium product offering that tasted delicious and benefited their health and wellbeing.
It was the perfect marriage of my training as a chef and a nutritionist and personal trainer.  Product innovation and health are very important to the team and me here The Healthy Chef, and we are always listening to our customers and their needs.
Healthy Chef products were designed to target areas of concern:
  • support immune health
  • support your digestion
  • boost energy
  • support weight management
  • nourish healthy radiant skin 

TELL US ABOUT YOUR TEAM AT HEALTHY CHEF?

Healthy Chef would not exist without our fabulous team. They are all passionate about wellness and wonderful food. For instance, Crystal was the first team member at Healthy Chef when we started 7 years ago….she was also the first person to buy our Organic Pea Protein when we launched it online in 2012. Crystal is the Operations and Product Manager at The Healthy Chef and is a wonderful cook.  

All my team have a specific and crucial role to play in our success.

Our lovely Maddie, our nutritionist who is in charge of our awesome customer service to Alexis, our Marketing + Public Director who makes magic happen.

WHAT’S THE SINGLE BIGGEST MISTAKE WOMEN MAKE WHEN IT COMES TO NUTRITION AND HOW CAN WE FIX IT?

There’s a sense of ‘food anxiety’ among people who are trying their best to do the right thing. But they get confused with all the information out there.

I think it is a complete waste of time to argue about what the perfect diet is because we are all so different and diet; it is not a one-size-fits-all scenario.

We need to strip things back to the basics, eat what makes us feel good and keep it simple. Fresh fruits and veggies, protein, and healthy fats. Don’t overcomplicate things and don’t be too fanatical.

HOW DO YOU CREATE A RECIPE? TAKE US THROUGH THE PROCESS OF MAKING YOUR COOKBOOKS.?

My creative process has always been - keep it simple, keep it fresh and prepare it yourself.  I am really proud that we produce all our cookbooks in-house and have full control over the content and creative process.

Keeping it simple and easy to make is the best approach.  

Most of the time I’m inspired by what I see at the local grocer or my European heritage. I’ll be captivated by a tray of plump figs or a pile of golden delicious apples.  I am seduced buy them and driven to create something delicious, like an apple pie baked in a cast iron pan. I’m also inspired by my wonderful team at The Healthy Chef who are all such passionate foodies.

My recipes are mostly plant-based, simple, achievable, quick to make, and they all work because they are tested time and time again in my test kitchen at HCHQ. They are budget-friendly, easy to make, healthy for the body and taste purely delicious.

WHAT’S YOUR FAVOURITE KITCHEN APPLIANCE?

It has to be THE BLENDER. In my opinion, a quality blender is essential in any kitchen.  Currently I am loving my Smeg....it's wonderful for making my smoothies which are like power-packed meal replacement shakes -  easy to digest and make me feel great.

WHAT DO YOU COOK AT HOME + WHAT’S YOUR FAVOURITE RECIPE?

I keep it simple when it comes to home cooking. I keep it mostly plant-based and nourishing. Dinner may be one of my 3 ingredient soups served with spinach flatbreads and Persian feta or a warming ratatouille or eggplant baked in tomato with a few organic eggs. 

"What you see in my cookbooks is what my husband and I generally eat at home. I’m obsessed with kiwi fruit at the moment…its my all-time favourite fruit that works wonders on the digestive system. I have two kiwi fruit daily, they’re high in soluble fibre and vitamin C needed for my immune health."

ANY SECRET FOOD VICES?

“Chocolate and pinot noir or glass of nice Rose if the weather is warmer.  I’m a big believer in the 80/20 food philosophy—where 80 per cent of the time you eat pure natural wholefoods and the other 20 per cent can be for a little indulgence. It’s a balanced approach that still enables you to enjoy your favourite foods in moderation.”

WHAT’S YOUR FAVOURITE SMOOTHIE RECIPE?

"It changes from week to week…..currently I’m loving my simple strawberry smoothie made with strawberries, avocado, almond milk, Healthy Chef Matcha and Vanilla WPI. It’s low in sugar, high in protein and antioxidants and energises my body.

WHERE CAN PEOPLE FIND OUT MORE?

Just visit www.thehealthychef.com  to learn more about the brand, create some nourishing recipes and to purchase our cookbooks, nutritional supplements and organic tea.

 

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