Tahlia’s clinical work is shaped by her own lived experience with autoimmune disease and persistent pain. She understands how exhausting it is to live in a body that doesn’t behave predictably—and how often symptoms are dismissed when they don’t fit neat explanations. That experience has sharpened her ability to recognise when nutrition advice fails not because someone isn’t trying, but because their nervous system, immune system, or gut simply can’t tolerate standard approaches.
In practice, Tahlia brings big, vibrant energy into the room—warm, enthusiastic, and deeply present. She listens closely, asks the questions others skip, and doesn’t disappear when things are complex. Once she’s in your corner, she stays there, helping you make sense of symptoms that have often been minimised or misunderstood.
Tahlia understands that when the nervous system feels threatened, eating becomes physiologically harder—not just emotionally complicated. Persistent pain, dysautonomia, and autonomic instability can suppress appetite, disrupt digestion, and narrow food tolerance, making standard nutrition plans unrealistic or even harmful.
She sees how traditional approaches often overlook this nervous system load, pushing structure where safety hasn’t been established. Her work adapts nutrition to regulation first—reducing physiological stress around meals and pacing change to match capacity. The aim is not perfection, but steadier energy, fewer flares, and a body that feels less reactive around food.
Autoimmune conditions often come with fluctuating inflammation, changing food tolerance, and a nervous system already under strain. Tahlia recognises that while nutrition can be supportive, overly rigid autoimmune protocols can increase stress, restriction, and symptom burden when applied without nuance. Rather than chasing “perfect” eating, she helps clients build sustainable patterns that support immune health without overwhelming the body.
Tahlia brings a neuroaffirming lens to nutrition, understanding that sensory sensitivity, interoceptive differences, and executive load fundamentally shape eating. For neurodivergent clients, food avoidance or rigidity is often an adaptation—not a lack of effort or insight. She recognises how textures, smells, timing, and decision fatigue can make eating feel unsafe or exhausting. Her approach prioritises predictability, sensory safety, and choice, adapting nutrition strategies to how each person’s brain and body process food. The outcome is reduced overwhelm and greater autonomy around eating, without pressure to conform to neurotypical norms, brought about by celebrating small wins and taking one little step at a time.
Tahlia works with eating difficulties that emerge alongside chronic illness, neurodivergence, pain, and nervous system dysregulation. She understands that restrictive or avoidant eating often develops in response to symptoms such as nausea, pain, sensory overload, early satiety, or fear of symptom flares—not from weight or appearance concerns. Standard eating-disorder approaches can miss this context, misinterpreting physiological or sensory avoidance as resistance.
Tahlia adapts nutrition care to differentiate symptom-driven restriction from fear-based avoidance, prioritising safety, predictability, and nervous system capacity. Her work supports clients to reduce nutritional risk while rebuilding trust with food in ways the body can tolerate.