Nutrifit Kitchen

As a drop-out business administrator, I have been working as a nutrition coach and advisor since 2018 and helping people who have approached me to adopt a healthy lifestyle. I myself am also affected by an illness that is nowadays referred to as “civilization-disease”.

My story goes back to 2004 when I was diagnosed with lymphadenoma. At that moment my life changed forever. Unfortunately, six months of chemotherapy treatment would leave its mark and I still feel its late side effects. However, my healthy lifestyle allows me to live a full life, and thanks to my calvary, I also found my calling in which I can find passion.

Personal assistance has always been one of the pillars of my profession but as time has passed and I had more and more experience, I realized that few people can make such dramatic changes in their lifestyle. Our life has become so frantic and full of burden that most of the time we don’t have time or energy for one of the most important things: to plan and follow our diet.

I also launched Nutrifit Kitchen because I wanted to reach out to more people around me. It is my mission to get the message across to as many people as possible that healthy diet is based on natural foods and, despite all the stereotypes, can be very tasty.

Classic foods:

This category includes classic foods that most of the Hungarian people never give up in the everyday life.

I believe that these meals can be prepared in a way that makes them much more nutritious and at the same time we get the taste that makes us want to eat them.

Superfoods:

Superfoods include highly nutritious foods such as garlic, onions, eggs, berries, oats, broccoli, green leafy vegetables, mushroom, sweet potato, sea fish, salmon, liver foods, etc.

We use most of these ingredients to prepare our meals and my personal favourite dishes are also in this category.

Vegan foods:

Although following a diet free from animal ingredients is one of the biggest trends of our time, it is also true that Hungarian people don’t eat enough vegetables and legumes.

When designing our menu, we kept in mind vegans and people who are occasionally willing to replace their meals with an alternative solution that is rich in vegetables, quality cereals and legumes.

Low FODMAP foods:

The conditions of our digestive system has a major impact on our mood and, as a result, on our quality of life and our health. Unfortunately, I see more and more people with digestive problems in my circle of friends and customers, so I thought it was important to include some dishes on the menu that could serve as an alternative for them.

FODMAP is an acronym and it refers to some carbohydrates whose digestion may cause gas formation, gastritis and digestive problems. Offering low FODMAP dishes means that we use ingredients which minimise the unpleasant consequences of fermentation.

However, a low FODMAP diet is for therapeutic purposes and is not in itself a solution to the digestive problems. It should be used together with other medicines and therapeutic supplements. If you have persistent digestive conditions (diarrhea, bloating, constipation, enduring feeling of satiety, abdominal cramps, gas) always consult a doctor!

Regular menu:

Earlier, this category included meals from other nations, but we thought we'd like to please those who like traditional Hungarian dishes during autumn and winter season.

This is where you find foods that you never get tired eating and that are key elements of the traditional Hungarian cuisine.

We have, of course, selected the ingredients for these dishes in the name of health consciousness, just as with all the foods we offer.

Bone broth:

Working as a coach I often recommend the consumption of bone broth, whether it’s for the purpose of regeneration, immune support, immune boost or prevention. The difference between bone broth and a regular soup you have for lunch is that bone broth is made by simmering of animal bones, cartilage and other connective tissues over a low heat for 15, 24 or 36 hours to draw out valuable nutrients such as collagen, glutamin, glicin, prolin, glucosamin, hyaluronic acid and chondroitin sulfate as well as minerals such as magnesium, calcium, potassium and phosphor.

But why are these nutrients good for us?!

They improve the condition of the intestinal wall resulting better nutrient absorption.
They are natural joint protectors.
They have anti-inflammatory properties.
They enhance optimal immune function.
They are good for the skin, hair and nails due to their cell regenerating properties.

How to use them:

You can drink them on their own just like drinking a warm cup of tea.
You can use them for making soups and sauces.
You can use them to stew meat and vegetables.

Fermented vegetables:

I hope it doesn’t come as a surprise that 70-80% of our immune system lies inside our gut which means that the composition of the gut microbiota and a healthy mucous membrane play a crucial role when it comes to maintaining good health.

Fermentation is a natural preservation method in which lactic acid bacteria break down carbohydrates into lactic acid in an anaerobic process. As a result, the pH of fermented foods becomes more acidic. We recommend integrating fermented foods into our diet because they boost the beneficial bacteria in your gut and improve the composition of the gut microbiota. This way, fermented foods are sources of natural probiotics. What’s more, they support digestion and slow down the absorption of carbohydrates. Studies have also highlighted that regular supplementation of fermented foods can reduce insulin resistance, body weight and blood pressure.

All of our foods are:

made of gluten-free ingredients,
dairy-free,
free of sunflower oil,
free of added sugar
and free of additives and flavour enhancers.

We always indicate maize and soya content and if a food is egg-free.

Our foods are manufactured in a kitchen using gluten, dairy, eggs and other allergens so cross-contamination may occur.

Let’s see what you can find here!