Abby Soares

We’re obsessed with hearing about what other people eat all day erryday and we just know that you’re all as curious as we are! There’s something so intriguing about knowing the secrets of a healthy foodie. Follow along with this series where we find out what a wide range of successful health-loving ladies eat in a day.

This week we chat to Abby Soares, founder of Nourish Health & Nutrition.

Abby Soares is the founder of Nourish Health and Nutrition and has 20 years experience working in family health.  Abby practises at The Connection Wellness Centre in Silverdale,  Auckland as a Nutritionist and Registered Nurse. Her specialities are digestive health, low immunity, fatigue, weight loss and hormone balance.  Abby lives with her three boys, her husband and menagerie of animals in their North Shore home.  She loves the sun, surfing, netball, touch rugby, horse riding and hanging out with her boys in nature.

Your go to brekkie is…

I always have a big breakfast! Usually eggs with spinach, avocado, tomatoes, sauerkraut and tomatoes.  The more veggies the better in the morning!  I always make two smoothies in the morning too that I save for morning and afternoon tea.  I usually pack them with lots of greens, berries, banana, water and some type of protein like chia or cashews.

Your go to lunch is…

I try to always make extra dinner the night before and make my lunch at the same time as I’m plating up dinner.  It will usually big a big salad with loads of veggies both fresh and roasted and whatever meat we had for dinner.  If there is no meat I’ll add green beans, snow peas or a boiled egg for some protein. If I’m flat out in clinic then I’ll just drink smoothies and have a big afternoon tea when I get home!

Your go to dinner is…

I am the only girl in our family of 4 boys so dinners are always large and filling! I usually do a big roast so there is always left overs for lunches the next day.  Usually roast veggies are in there too such as beetroot, carrot, garlic, onion and kumara.  Two thirds of our plates are always covered with veggies so we usually have a slaw and another green salad or steamed veggies.  I am constantly cooking in bulk so that I cook once but eat twice to save time!

Dessert or no dessert…

We definitely don’t make dessert nightly.  It is mostly just on special occasions and family dinners.  Our desserts are always paleo based.  There is always a yummy raw slice in the freezer though that I’m quite partial too in the evening with a cup of herbal tea.

What you reach for when a snack attack hits…

Usually have a drink of water.  Most of the time the calling for food between meal times is just thirst.   I usually have a smoothie for morning and afternoon tea, a veggie juice or a cup of chicken stock.  I love raw veggie sticks or boiled eggs as snacks too.

Your favourite foodie destination…

I just adore Hammer and Tongs in Silverdale.  They do the most amazing salads and slow cooked meats.  I’m super lucky, they are just down the road from my clinic.

Three foods you can’t live without…

Eek this is a hard one.  Organic chicken…I love it roasted, it is amazing and makes me so full and happy.  I always use the bones for making broth.

Your ultimate foodie indulgence…

Raw baking! I love Dr Libby’s Snickers Slice…it is amazing! oh and dark chocolate!

The recipe that will always get you drooling…

Sticky Chicken! My husband Scotty is an amazing cook, he makes us this once a week and the boys and I love it.  It is amazing the next day too.



120g organic tomato paste

1 tablespoon of olive oil

2 cloves chopped garlic

1/4 teaspoon of cumin

1/2 teaspoon of ground mustard seeds

1/2 a fresh pineapple

1/3 cup maple syrup

1/4 cup apple cider vinegar

1 teaspoon of salt

2-3 packets of Bostocks Chicken thighs, nibbles or drumsticks


Preheat oven to 200 degrees Celsius. 

In blender whizz all ingredients till smooth except for the chicken.  

Place chicken in baking dish and rub with olive oil.   Pour blended sauce over chicken and bake for 90 mins until the chicken is cooked. 

Serve with a large salad and loads of in season veggies. 

Connect with Abby:


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