The Healed Life: Dane Ellevsen


Dane Ellevsen aka The Healthy Tradie!

Meet Dane…

Age:  26

Occupation:  Electrician / The Healthy Tradie

Tell us a little about who you are, what you do, how you got here:

I grew up in Coolum Beach surfing along the Sunshine Coast Queensland. I recently finished my electrical apprenticeship and started my own Company. During my apprenticeship I worked with some top Australian chefs who inspired me to develop my cooking skills and food styling. The ingredients I cook with are influenced by the recent discovery of my Gluten and Dairy intolerance.

What does ‘health’ mean to you?

Health to me is a lifestyle. You’ve got to put good fuel into your body to achieve optimal results. I don’t want to live a life feeling sluggish and not getting the most out of everyday.

How do you manage to stay so fit and healthy, please share with us your dietary philosophy/secrets:

Eat lots of greens, good fats and move everyday. I have a daily routine of lemon water when I wake up before eating breakfast; this kick starts my digestive system and helps me feel clean/ready for the day ahead. The key for me is I plan my weekly meals. I buy all my produce from Field To Feast at the Bondi Farmers markets and The Plumer Rd Butcher as their Organic Pasture Fed/Pasture finished meats. I realised I can’t buy anything processed as they have ingredients I can’t pronounce, numbers that I don’t understand why they have to be present and are riddled with Gluten, Dairy and Soy products.

What brings balance to your life?

My beautiful girlfriend is the most grounding person I’ve ever had in my life. She trains/exercises with me 3 times a week, cooks alongside me and has introduced me to mindfulness meditation.

Your favorite healthy recreational activity?

Surfing, Frisbee with mates or Circuit training with Functional/Cross Fit exercises.

Who is your greatest health inspiration?

My greatest inspiration goes by the name of: Radley Spring from Spring Wellness. One and half years ago I had never heard of Sprouted bread, raw desserts, Super foods or realised the amount of energy I could posses. He inspires me as he is the happiest, most grateful, energetic and hardworking mentor/big brother I never had.

Where is your favorite place on earth?

I find I don’t have one specific location. I’m happy when I’m surrounded by nature, entertaining a room full of friends, beautiful food and watching the new connections form. This is my heaven on earth.

What is your favorite healthy meal/snack?

My favourite meal would have to be Toasted Spring Wellness Sprouted Bread, Avocado cut into my Signature Avoslide, 2 soft boiled Eggies rolled in Dukkah, Herbs or blitzed up Nori Sheets. Accompanied by Sauteed Greens and a drizzle of Turmeric Tahini.

What is your favorite healthy neighborhood restaurant?

  • Earth to Table on Bronte Rd in Bondi Junction
  • Three Blue Ducks on Macpherson Rd in Bronte
  • Pheasants Feast in Newtown or
  • The Hill in North Bondi

What is next on the cards for you, what are you goals and aspirations?

At the moment; I’m focusing on my new electrical company. In the not too distant future I want to finish building my website and eventually inspire others through cooking through T.V. Jamie Oliver is such an inspiration how he inspires millions of people.

Please share with us one of your favorite healthy recipes:

Chili Zest Barramundi on a Bed of Greens


Serves 2

  • 1 Lemon
  • 1 fillet of Barramundi or white fish
  • 1 bulb of Fennel
  • Bunch of Spinach and any other greens to Sauté
  • 1/2 Lebanese Cucumber
  • Handful of Almonds
  • 1/2 Avocado
  • Sorrel or Dill
  • Coconut Oil
  • Chili flakes


Turn on stove to a medium/high heat, select a pan that will hold the fillets flat and put it on the stove. Add a teaspoon of coconut oil to heat up with the pan. While the pans heating up cut up the greens and have them ready in a bowl to the side. Zest a lemon and rub onto the Barramundi fillet along with chili flakes and Celtic/Himalayan sea salt. By this stage the pan should be hot for the fish. Once the fillets have been put onto the pan, start warming up another pan for sauteing the greens. Start shaving the fennel, cut the avocado into a slide and finely slice the cucumber. After around 4 minutes turn the fish and put a lid on to help cook through. When the fish is almost translucent throw in the greens into the available pan and saute for a minute or two. When they have wilted squeeze in some fresh lemon juice and cover. The fish should be ready once the greens have finished. Crush up some almonds for a garnish and set aside.

To plate up this dish:

  • Make the greens the base for the fish to sit on
  • Arrange the Cucumber, Avocado and Fennel around the plate
  • Tear up some fresh Sorrel for a real lemony kick
  • Place the fish on top
  • Sprinkle the crushed Almonds over the fish for a crunchy texture

Connect with Dane:


Previous PostCarrot Cake Porridge
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  • Hooray to Dane! Such a daily inspiration. Well done and really well deserved x

  • Great work Dane, setting a good example for the younger generations! edible landscapes byron bay


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