Real Foodie Interview - Eleanor Ozich From Petite Kitchen - :: Fitness | Nutrition | Online Gym

Real Foodie Interview – Eleanor Ozich From Petite Kitchen

Real Foodie Interview – Eleanor Ozich From Petite Kitchen

about me


Eleanor is the women behind Petite Kitchen and the co-owner of the fabulous cute cafe in Kingsland called Mondays. She is an absolute inspiration and I love watching her make magic happen. I am a big believer in making things happen, believing in yourself, pushing boundaries and most importantly doing what you love.  And from where I am sitting Eleanor is doing just that. She started her journey online only 2 years ago, and has gained a huge following with her blog, has opened a new cafe, launched a recipe book and now has a second one in the pipeline. I am stocked to of been able to interview Eleanor and can’t wait to see what she has around the corner, as I know she is just going to keep moving forward and continue to be an inspiration.


Real Foodie Interview – Eleanor Ozich From Petite Kitchen

Who is Eleanor Ozich?
Wife, mother to two beautiful children, blogger, cook book author and co-owner of a lovely little wholefoods cafe ‘Mondays’


What was your turning point that made you search for real health?
The road to simple eating began when our 4 year old daughter Izabella, developed what was seemingly incurable severe eczema. After countless visits to doctors and specialists, nobody could shine light on her condition, nor explain the impact it had on her behavior. In seamless despair, we visited a Naturopath, who explained to us that Izabella was suffering from Gut and Psychology Syndrome (also known as GAPS), which is an imbalance of bad gut bacteria causing toxins, which was resulting in the eczema and her extreme mood fluctuations.  The remedy? To eliminate grain, sugar, additives and preservatives from her diet, and adopt a simple, clean way of eating that our generations seemed to have lost sight of.


Would you say you are a “live to eat,” or “eat to live” kind of person??
‘Live to eat!’


How do you like to move your body?
I love to go for long and leisurley walks with my daughter Izabella, and son Obi in the afternoons. We usually wander around the streets near our house and pick up flowers along the way. I also try to do yoga most days, even just ten minutes of stretching can make the world of difference.


How would you describe your philosophy around food?
I believe delicious and wholesome food can be simple and easy to prepare. Its all about using everyday ingredients, keeping things basic and really concentrating on using flavors that work wonderfully together. I believe food truly brings people together. it is something so special and beautiful to be shared with others, and should be made with plenty of love and care.


How would you describe your philosophy around exercise?
Everybody is different. What works for me, may not work for somebody else. Its all about listening and being in tune with your body.


What does your typical days food look like for you?
In the morning I love to either free range eggs and fruit, or a bullet proof coffee (black coffee blended with virgin coconut oil and organic butter to make a delicious creamy latte). Both of these help to start me off well, and give me plenty of energy and clarity. For lunch I would usually have a lovely big bowl of soup, served with wholesome gluten free toast, or a salad packed full of protein, plenty of herbs and a punchy dressing. For dinner I love to make roasts, as this is a fantastic option for feeding a family of four. After dinner usually indulge in a couple of pieces of dark chocolate and finish of the day with a chamomile tea.


What is your advice for people looking for real health?
To start slow, make small positive changes to your diet daily. If you completely change the way you eat, you are guaranteed to set yourself up for failure. Also a huge thing I believe in is moderation, Its OK to indulge sometimes! we are all human, and deserve to treat ourselves.


Whats your go to meal to cook?
I absolutely love making my rich tomato braised lentils with preserved lemon and basil. (recipe below!)


Name your top 3 people you admire the most?
I admire Jamie Oliver for his passion, its infectious, My friend Jordan (The Caker) who makes the most incredible cakes you have ever tasted, and my Husband Valentin who founded menswear label I Love Ugly. Everyday he surprises me with his talent and inspires me tremendously!


Whats one of the biggest health myths you would love the world to really understand?
That it is OK to eat fat!! good healthy fats are necessary for healthy brain and body function, and should be included in your daily diet. I love to cook with ghee, for its healing properties, use butter and coconut oil in my baking, and absolutely love avocados!


What does being foreverfit mean to you?
To look after your body, and treat it as lovingly as you can.


What is so great about this recipe you are sharing?
This recipe truly is a beautifully tasty and comforting dish, packed full of nourishment. It takes all of ten minutes to prepare, and uses simple and wholesome ingredients.  You can also serve it with fish or meat for a more balanced meal.




The Best Braised Basil Lentils In A Rich Tomato And Preserved Lemon Sauce

These deliciously simple yet incredibly tasty lentils are braised in a rich tomato sauce with a subtle preserved lemon kick. I have used two large handfuls of fresh herbs in this dish to add a lovely fragrant undertone. Such simple yet beautiful flavors that work in perfect harmony with each other. Lovely as a light meal, or fantastic served alongside meat or fish. Enjoy!


  • 2 tbsp butter or olive oil
  • 1 brown onion, diced
  • 4 cloves of garlic, roughly chopped
  • a large handful of fresh thyme, roughly chopped
  • 2 tbsp preserved lemon, finely sliced
  • 1 can of lentils, drained and rinsed
  • 2 cans chopped tinned tomatoes
  • a large handful of fresh basil, roughly chopped
  • grated parmesan to serve
  • sea salt
  • pepper


  1. Melt the butter or olive oil in a large saucepan on medium heat. Add the onion, garlic and thyme, then cook while stirring, until soft and slightly browned.
  2. Add the preserved lemon, lentils, and tomatoes then bring to a soft simmer. Cook for a further twenty minutes, or until thick and pulpy. Stir in the basil, then season generously with sea salt and pepper.
  3. Serve with a sprinkling of basil, grated parmesan, and a drizzle of extra virgin olive oil.



Where  can you find more about Eleanor Ozich?

Head to her blog

Find her on facebook here 

Also if you are in Auckland make sure you head into Mondays Wholefoods

You can buy her cookbook from here



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