Starts Wednesday 20th July

Health Reset - doing plant-based right!

MEET FI - Founder of Wholesome Bellies, plant-based chef extraordinaire and Brisbane's only plant-based, exclusive cooking school!

MEET KIAH - a plant-based dietician who works in areas of disordered eating, gut health and plant based nutrition and is passionate about helping women build a healthy relationship with food and their body.

Together, this dynamic duo have a combined their wealth of knowledge on plant-based nutrition and how to make plants taste incredible! They'll teach you how to build healthy lifelong habits, and eat healthy, delicious, plant-based food forever.

"Our intention is to empower you to enjoy a plant-based diet with absolute confidence"

The Program

"Eating should be easy and enjoyable – not the cause of guilt, stress and anxiety," Kiah

Fi and Kiah have created an epic program, loaded with content, plant-based nutritional information, loads of recipes and plant-based cooking hacks.

This course will arm you with all the tools you need to confidently live your plant-based lifestyle. Whether you are already plant-based or vegan and are looking for some inspiration and grow your knowledge. Or possibly, you have always wanted to take the leap and just not sure how to do it well. Need that guidance? Then these two ladies are your people.

What's is the programn

The fine details - Dates

Wednesday 20th July.

All cooking classes/workshops commence at 6pm at Wholesome Bellies. Finish by 9pm with each student to take home recipes and enjoy a full dinner after the class. Cheese and crackers offered on arrival along with tea and coffee.

Virtual workshops and Q & As will be via Zoom between 7.00pm and 8.30pm.


  • Week 1 – Wednesday 20th July – Session 1: cooking workshop at Wholesome Bellies
  • Week 2 – Wednesday 27th July – Online nutrition workshop and virtual Q&A
  • Week 3 – Wednesday 3rd August – Session 2: cooking workshop at Wholesome Bellies
  • Week 4 – Wednesday 17th August – Online nutrition workshop and virtual Q&A
  • Week 5 – Wednesday 24th August – Session 3: cooking workshop at Wholesome Bellies
  • Week 6 – Wednesday 31st August – Online nutrition workshop and virtual Q&A
  • Week 7 – Wednesday 7th September – Session 4: cooking workshop at Wholesome Bellies
  • Week 8 – Wednesday 14th September – Online nutrition workshop and virtual Q&A

"I do indulge in pasta from time to time, and still love my sweet treats. Moderation is the key," Fi.


Below we outline the five in-person sessions and what’s included.  Keep in mind that the alternative weeks are our virtual Q & A sessions on zoom.  The recipes included are what we’ll be cooking at our sessions.  However you will be provided with over 20 additional recipes in your workbook and we’ll have an opportunity to discuss the extra recipes in class.  


  • One-on-one private session and meal plan with Kiah –  valued at $200
  • Four cooking workshops with take home food and dinner –  valued at $800
  • Four nutritional seminars plus Q&A sessions – valued at $800
  • Cheese and crackers and nibbles on arrival at each class – valued at $80
  • Recipes, workbook, cookbook – valued at $150
  • WB apron with personal name – valued at $40
  • WB tote bag to carry all your items back and forth – valued at $25
  • Added value – access to Kiah during each in-person class
  • Complimentary tea and coffee
Total value = $2,095


$1,200 per person 

EARLY BIRD PRCE – $999 – book and pay by 30th June
Payment plan available.  Email if you’d like a payment plant.

About Kiah

I’m Kiah, I’m an online dietitian and founder of The PNW Clinic, a virtual nutrition clinic. I work in the areas of disordered eating and eating disordersgut health, and plant based, vegan and vegetarian nutrition.

I believe that eating should be easy and enjoyable – not the cause of guilt, stress and anxiety!

Like many women, I used to be obsessed with the latest fad diets, food rules and trying to get the number lower on the scales. I felt like I was in a constant war with food and my own body. I was counting calories, caught up in the binge-restrict cycle and feeling anxious and guilty about everything I was eating.

Eventually I was fed up with living with thoughts about every food I had eaten and calorie I had consumed constantly on my mind. I knew it wasn’t sustainable, enjoyable and it was starting to have a big impact on my life and relationships.

At the same time, I decided to go plant-based to reduce my impact on the earth. It was through my own recovery journey and learning about the power of plant-based nutrition I am now the strongest, healthiest and happiest I have ever been!

My struggles have inspired me to help others as Accredited Practising Dietitian and in 2017 I founded PNW Clinic.

As a dietitian, my aim is to educate, support and inspire my clients to heal their relationship with food and their body, and become the healthiest versions of themselves (whatever that might look like to them!)

I also take a plant-focused approach to nutrition and believe in the power of “eating more plants.”

When I’m not helping clients optimise their plant-based diet or transform their relationship with food you can find me writing new articles for our blog, uploading posts on instagram (@nutritionbykiah) or spending time with my family and new baby Skyla.


About Fiona

Hi, I’m Fi, a home cook since my teens, I grew up in the hospitality industry, spending most weekends at our family restaurant. My mum was the head chef and I was surrounded by incredible cooks.

 My intention is to inspire you to fall in love with vegetables and learn how to transform plants into mouth-watering, unbelievable meals your friends and family will keep coming back for.

It was in 2007 when my philosophy around food and health took a sharp turn. The sudden passing of my father from a heart attack, prompted me to question everything about health. I couldn’t understand why my healthy, 60-year old father was taken from us so early. Six months after his passing, I was at Unleash the Power, a Tony Robbins event, and the last day of the seminar was all about health and vitality. People talk about those life changing moments; those light bulb moments, where something major shifts inside them. That’s the best way I can describe that day.

I left that seminar with a whole new outlook on health and well being and dove deep into vegetarianism and a plant-based lifestyle. I slowly moved towards a wholefoods diet, removing meat, seafood, dairy, refined sugars and flours. I learned the healing power of plants and the importance of eating food as close to its whole form.

Over the past 13 years I have continued to educate myself around plant-based eating. I’ve re-created so many traditional recipes my mum taught me to suit my eating preferences. I’ve created new flavours and experimented with ingredients that were once foreign to me. Today, my diet is predominately plant-based. I occasionally have dairy. I do indulge in refined pasta and flours from time to time, and still love my sweet treats.

Together with my husband, we are raising our two children (now 8 and 10) 95% plant-based, with the inclusion of some dairy and eggs. Our family thrives as a predominantly plant-based tribe.<

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