Services We Provide
At the practice we strive for excellence and therefor have a different approach to nutrition and counseling (compared to traditional approaches). We aim to individualize each session and provide information and goals suited to your needs and everyday life. Follow up appointments are crucial to achieve your personal goals.
OUR NUTRITIONAL MODEL
Living a healthier life, made easy (affordable and sustainable)
Here at Imagine Dietitians we believe that it is possible to live a healthier life by incorporating small changes into your daily life. We love food and healthy nutrition and are firm believers that eating healthy do not have to be boring or expensive. We also have two other pillars that form an important part of the practice: exercise and health promotion.
- Provide knowledge and skills on ways to incorporate a healthy diet into daily living
- Provide much needed resources to maintain a healthy lifestyle
- Assist with improving your relationship with food
- Focus on intuitive eating and identifying body cues
- Manage a balanced life that includes social activities
- Set ‘SMART’ goals
Get to know the team…
Registered dietitian, business owner, amateur baker, avid reader, keen traveller and foodie
Chantel started her dietetics career at the University of Stellenbosch in 2010. After graduating in 2013 she decided to choose a town far away from home to start her community service at, and was placed at Sabie Hospital in Mpumalanga in 2014. She gained valuable knowledge in this year as she worked in the male and female general wards, clinics, paediatric and maternity wards. After her community service she packed her bags and moved back to the Western Cape, where she started at an established private practice in Worcester. She eventually decided to start a private practice of her own – Imagine Dietitians and officially opened the doors in Stellenbosch, January 2016.
Chantel is passionate about assisting her clients with making sustainable dietary changes and lifestyle choices by following an individualized approach, with each person that walks into her office. She is a firm believer of intuitive eating and practices these guidelines at each session. Her areas of interest include critical care (ICU) chronic diseases of the lifestyle (diabetes – type 1 and type 2, hypercholesterolaemia), disordered eating and emotional eaters, palliative care, weight loss, women’s health (PCOS, hypothyroidism) and gastro-intestinal diseases and peri-operative nutrition.
Qualifications / Courses:
- BSc Dietetics Honours (US) 2010 – 2013
- Infant Feeding course, BFHI (20 hour, Western Cape, Department of Health)
- CDE – 5 day Advanced course in Diabetes Care (CDE, Johannesburg)
- Bariatric Accredited Dietitian (CEMMSSA)
Chantel’s activities when she is not at the office:
Chantel loves to bake and decorate cakes for friends and family’s special occasions, like birthday parties, baby showers and kitchen teas. She will gladly entertain and cook for loved ones at home as often as she can. When she is not just cooking regular, everyday meals, she is experimenting with new recipes and flavours – often leaving her friends and family having to be the guinea pigs. She loves to read and has a variety of books on her bookshelf at home: ranging from love stories, autobiographies, short stories and classics. She enjoys the vineyards and mountains in her backyard and regularly explores new areas in the Western Cape with the love of her life. She loves to travel and is already planning her next trip, where she will be exploring the variety of food, traditional ingredients and recipes that they have.
Serves 4 - 6 This roasted vegetable recipe is so easy to make - any variety of vegetables can be used. Ingredients: 1 Onion, medium 125 g Mushrooms, roughly chopped 6 - 8 Carrots, baby, whole OR 3 - 4 Carrots, medium, roughly chopped 400g Broccoli and Cauliflower...read more
This is a deliciously creamy soup, it is easy to make and really satisfying. Ingredients: 4 Potatoes, medium, diced 200 g Leeks, baby, chopped 1 kg Cauliflower, roughly chopped into smaller pieces 2 Tbsp. Canola or Olive Oil 1 tsp. Onion Powder 1 1/2 tsp. Garlic...read more
Serves 2 - 4 Ingredients: 1kg Butternut, peeled and diced 2 medium Carrots, roughly chopped 3 Gem squash, halved, seeds removed 2 Tbsp Canola oil 1/2 tsp. Garlic, crushed 2l Water, boiling 3 tsp. Stock, powder, chicken 1/2 tsp. Cinnamon 1/4 tsp. Cumin 2 - 4 Tbsp....read more
Serves 4 – 6 Ingredients: 600g Tomatoes, Rosa, small, halved 1 tsp. Garlic, chopped 2 Tbsp. Olive oil 2 Tins Tomato, diced 6 – 8 Basil leaves, chopped 250ml Stock, vegetable or chicken 1 – 2 tsp. Sugar 1 tsp. Vinegar Salt and pepper to taste 4 – 6 Tbsp. Cream...read more
BOBOTIE WITH FLAVOURED RICE Yields 6 portions INGREDIENTS: 1 slice white bread, thick 125ml milk 25ml oil 2 onions, in slices 2 garlic cloves, chopped fine 15ml ginger, fresh, grated 30ml curry powder 5ml tumeric 3ml cumin, fine 3ml coriander, fine 1kg mince, lamb...read more
Yields 4 portions INGREDIENTS: 4 chicken fillets, deboned 45ml fresh lemon juice 15ml olive oil 30ml sherry, muscadel or port 60ml fresh basil, chopped OR 5ml dry basil 15ml fresh origanum OR 2.5ml dry origanum 5ml fresh thyme OR a pinch of dry thyme 10ml...read more