The Staple Store

The Staple Store The Staple Store is coming home. We are coming home to grow The Staple Store with the building blocks we began with.

šŸ“”COOKBOOK 01 Out now!
šŸŽGood-food by Naturopath B.Hsc
šŸ½ļøRecipes for real life
šŸ”’Revealing once-secret recipes to champion food security
GOOD SIMPLE CLEVER Sharing Clever, Simple and Evidence-based content and designing products that make healthy food faster than fast food. Welcome to 1212
We want to be the best at what we do. And the best way to do that is to be small until we have the r

esources to grow. So we designed 1212 a season-edit of 12 products dropped online every 12 weeks. Nine products will be made by us and three made by our friends. By releasing small collections we can keep our stock fresh, minimise waste, observe the change of seasons and availability of the best produce. It will give us the space and time to learn and to create. Keeping us agile enough to change operations and procedures to make us better at what we do for you, our producers and the environment.

27/08/2026

šŸ““ FREE 36-Page Protein Guide COMMENT below.
5 POINTS = 30g
1 tbsp seeds = 1/2 point
1 handful berries
1/2 scoop natural protein powder = 11/2 points
1 cup Greek yoghurt = 3 points

I made this free resource in my gap year, when I built projects to return healthfood to everyone, to demystify wellness and make it accessible. To date this has helped thousands and thousands of regular people just like you, as well as health practitioners to teach their patients how to eat more protein.

If you love easy tips like this check out Catie Gett it will teach you a whole bunch of naturopathic stuff!

X Catie

25/08/2026

šŸ° CAKE MIX HACK Blueberry Ricotta Cake COMMENT for the full recipe.

This is a dream cake that easily doubles into a sheet cake for a big party. Serve it warm with ice cream or room temperature with cream. This is one of those cakes you will pull out again and again.

19/08/2026

I could tell you every fad, every new trend, every food that’s ever been called ā€˜bad’ or ā€˜toxic’ or even poison from fruit to vegetables to seeds. I could tell you why, at some point, someone decided each one was dangerous. The same raw vegans who once wouldn’t touch a cooked meal are now eating cooked bison for breakfast. There will always be a shift. The wellness industry will always change its mind.

Eating with fear sends a signal to your body, that this could be your last meal, that you’re not safe.

Eating with joy sends the opposite signal, that you’re safe, that you live in abundance.

A calm, happy digestive system absorbs food better. An immune system at ease responds to food the way it’s meant to.

Eat with joy. Not with fear.
Good food is healthfood.

18/08/2026

You know the drill. COMMENT for the full recipe. SEND it to your mates. SAVE it for later you. Healthfood is just good food. Love you! Catie x

13/08/2026

1. I’m Catie Gett, the person behind all these recipes.
2. I’m a naturopath and indie author.
3. I’m a single mum.
4. My favorite vegetable is capsicum and sugar snap peas.
5. My favorite junk food is chicken Twisties.
6. My favorite meal is bread and butter so much butter there are teeth marks.
7. My kiddo is a legend.
8. I live in Naarm, Melbourne, Australia.
9. My love language is feeding people knowing their favorite food, what they won’t eat, and their favourite cake.
10. My friends call me a ā€œwholesome hot messā€ or ā€œCatie Cakesā€

12/08/2026

šŸ„” COMMENT for the full recipe! SAVE my GRAVY powder recipe.

Thank you George Georgievski dad for this life hack! You need to get your hands on his new clever book.

BONUS LIFE HACK :
Homemade gravy powder
3 tbsp good quality stock powder
8 tbsp plain flour
1 tsp sugar
1 tbsp onion powder
¼ tsp dried thyme
½ tsp dark cocoa powder (optional for colour)
1 tsp sweet paprika
Pinch of black pepper

09/08/2026

COMMENT for recipe! Hummingbird cake smells as good as it sounds šŸšŸŒšŸ°

This one’s straight from the test kitchen and I cannot wait for you to try it.

Drop any comment below and I’ll send you the full recipe. Hit save and send this to your mates who need it in their life! šŸ‘‡

05/08/2026

Hit SAVE or COMMENT for the FULL RECIPE 🄣🄣 CAN YOU Guess the grain?! 🌾 High in resistant starch, a stew & soup staple, and secretly the key to the glossiest risotto you’ll ever make. Pressure-cooker approved. It’s time it made a comeback. šŸ²āœØ

It takes a particular kind of person to support an indie maker, someone who can look past the slower shipping and the la...
03/08/2026

It takes a particular kind of person to support an indie maker, someone who can look past the slower shipping and the lack of guarantee, and see what the work is trying to become.

Buying from someone like me is a quiet political act. In a world that automates every step of a transaction, swapping out humanness for efficiency, this is a transaction between the dreamers, the rebels, and the misfits, the ones who see the extra $10 in postage and pay it forward so this work can exist.

So here’s what I want to say: I see you. Every name that comes through on an order, I see it. You’re putting food on our table as much as I’m helping putting it on yours.

From now on, I’ll see every order for what it is: a leap of faith you take in me. And I’ll be out here taking one too.

Love,
Catie

SLIDE 1

We talk a lot about the producer when it comes to small business.

We rarely talk about what it costs the customer.

SLIDE 2

Buy from a large company, and the risk is absorbed.

A vetted product, an industrial fulfilment system stands behind every order confirmation, tracking, guarantee.

Shop small, and you invite the risk of human error.

As an indie author, it takes 8 books a day for me to reach an annual livable wage.

That’s four times what the average Australian author makes and just shy of what a full-time McDonald’s worker earns.

But when a Maccas shift clocks off, they leave it at the door.

Authors and creators never do. We’re always writing, thinking, refining whether we’re at the desk or not.

Creating on an endless loop.

It’s not a 38-hour work week. It’s a work week that never ends.

Last week was my slowest ever.

One day, I didn’t make a single sale. A first since launch.

Some days it’s 50, or 100. Other days, 2.

The work doesn’t change. If anything, a slow week means working harder to build the momentum to make up for it.

SLIDE 6

And even the good weeks don’t come with relief.

They come with the fear that just maybe it was the last good week.

Continued in comments

27/07/2026

🄣18 MIN SOUP! Click SAVE & for the full recipe COMMENT anything.
YOU WILL NEED
INGREDIENTS

• 1 large brown onion, chopped
• Silverbeet stalks (from half a bunch), chopped
• 2 sausages, casings removed and crumbled
• 2 tsp paprika
• 1 can black beans, drained
• 1/2 jar tomato pasta sauce
• 1 litre water (or use 1 litre stock instead — not both)
• 2 stock cubes (omit if using stock instead of water)
• Silverbeet leaves (from the same half bunch), roughly chopped
• 1 cup dried macaroni
• 1 cup frozen corn
• Salt and pepper, to taste
• Grated Parmesan, to serve

Substitutions or additions to make it more hearty!

Vegetables (add with the corn/pasta stage since they cook fast):

• Green beans, chopped
• Kale (instead of or with silverbeet)
• Capsicum (bell pepper), diced
• Cabbage, shredded

Beans (swap or add alongside black beans):

• Cannellini or butter beans — milder, creamier
• Kidney beans
• Chickpeas — hold their shape well

Small pasta shapes (in place of macaroni):

• Orzo
• Ditalini
• Small shells
• Risoni

Address

Brunswick
Melbourne, VIC
3056

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