Roast Pumpkin, Mozzarella & Buckwheat with Crispy Sage Garlic Dressing - Brooke Kelly Nutrition
I'm a firm believer that vegetables are just as worthy of being the main dish - especially when you've got thick wedges of pumpkin, roasted with Aleppo pepper until soft and caramelised, then placed on a bed of perfectly tender buckwheat that's adorned with torn buffalo mozzarella and topped with a hot buttery hazelnut, garlic and crispy sage dressing. This warm salad covers all textural contexts and makes for a great table centrepiece at your next dinner party or meat-free meal.
Moroccan Chicken with Green Olives, Apricots & Saffron - Brooke Kelly Nutrition
Originally I set out to make a Moroccan tagine, however I couldn't find my clay pot...so instead I settled on this stew/tagine hybrid. Whilst it may lack in tradition, it most certainly makes up for in flavour - bursting with juicy sweet apricots, aromatic saffron and just the right amount of saltiness from briney green olives. It's best served up in a big bowl with a mountain of couscous and a dollop of minty yogurt.You may notice this recipe calls for lemon rind in place of the more traditional preserved lemon, for which I prefer as I do find they can get quite bitter the longer you cook them. I've also used bone broth for added gut health benefits, however you could totally use chicken stock here if you desire. An excellent meal-prep or one pot wonder for your next dinner party and I qu
Sticky Chinese Eggplant & Sesame Salmon Rice Bowl - Brooke Kelly Nutrition
An eggplant recipe for people who hate eggplant! Chinese-takeaway inspired sticky fried eggplant bowl with sesame baked salmon that uses the same marinade (smart) on top of fluffy white rice (cost effective) with a very quick cucumber pickle (time saver). I often feel eggplant is a misunderstood vegetable that just needs a little TLC (like us all). Salting your eggplant reduces that rubbery / bitter texture to really help tenderise and soak up all that sweet sticky marinade. The result = juicy, melt-in-your-mouth little umami bombs! A great little mid-weeker or meal prep.
Bolo-Chili - Brooke Kelly Nutrition
I couldn’t decide between making a classic chili or a rich, slow-cooked bolognese… so I did what any indecisive (and hungry) home cook would do: I made both. Well, sort of. This Bolo-Chili is a one-pot hybrid of the two—comforting, hearty, and full of depth thanks to a mix of beef and pork mince, warm spices, and a few umami-rich secret weapons.One non-negotiable? Take the time to properly brown your mince. That deep, golden caramelisation is where so much of the flavour lives—it’s worth every minute.It’s the kind of dish that tastes like it’s been simmering all day, but comes together with minimal fuss and maximum flavour. Everything cooks in one pot (less washing up = always a win), and it makes a generous batch—perfect for feeding a crowd, stocking your freezer, or getting a few solid w
The Best Healthy Banana Bread - Brooke Kelly Nutrition
My ride-or-die healthy banana bread! One bowl. No fuss. Just the good stuff. It’s naturally sweet, super moist (yeah, I’m saying it), and bakes up with a golden crust and tender crumb every single time. Almond flour keeps it light and decadent, ripe bananas bring the sweetness, and the whole thing comes together with minimal effort - totally gluten, dairy and refined sugar free.Spoon it into a loaf tin, bake till golden, then slice it up and do your thing: eat it plain, toast it, slather it with nut butter or actual butter — flakey salt optional, but encouraged. Make it once, and you won’t bother with another healthy banana bread recipe again (because it's the best).Quick Tips:– Use very ripe bananas (the spottier the better—think: almost smoothie material).– Don’t overmix the batter—fold
Kale and Butterbean Salad with Caper Vinaigrette - Brooke Kelly Nutrition
Sometimes, there are salads that just stay with you. And that’s exactly how I felt when I went to Erewhon 2 years ago and tried the famous kale and white bean salad. Did my eyebrows raise when I heard that this was the “best” salad in LA? Yes. Because to be frank, historically I have never been one for a bowl of raw and under-dressed kale.However, it wasn’t long before my skepticism was quickly eased after I tried what I describe as a sea of creamy white beans, avocado and crunchy seeds amongst properly dressed kale in a lovely lemony dressing. The textural sensation was almost coleslaw like, yet still incredibly fresh on the palette.This kale and butterbean salad with caper vinaigrette is my improved take on the very salad I once misjudged. I’ve added a few extra ingredients to elevate th
Herb Rolled Chicken Thighs with Green Cabbage, Grape & Walnut Salad - Brooke Kelly Nutrition
Herb rolled chicken, filled with lots of oregano, garlic and lemon zest. Served with an ‘Autumnesque’ salad of crisp green cabbage, grapes, walnuts, pickles and grated parmesan that’s dressed in a Caesar-inspired kefir dressing.Rolling and baking the thighs seem’s fancy, but it’s actually one of the easiest ways to cook super moist and flavourful chicken! Not to mention, there’s less-mess and cleaning up required so it’s the perfect recipe for a lazy weeknight.The dressing is made with kefir for an added boost of probiotics, whilst still keeping things really light and zingy.
Smoked Trout, Courgette & Ricotta Frittata - Brooke Kelly Nutrition
This smoked trout and courgette frittata with a hand-bashed almond pesto is made using fresh ricotta which adds an extra boost of protein and creates a more soft and pillowy-like texture. A good frittata is all about creating dimensions of flavour and texture in every bite - the onions are first sautéed down with just a little butter and white wine vinegar until caramelised, then layered with finely shaved courgette and flaked smoked trout before being encased in an eggy custard. The result? A super fluffy centre and crispy golden top. I'm not a fan of pesto 'smoothies', which is why this recipe calls for hand-bashing it 'nonna-style'. It mightn't be as speedy as your food processor, however the taste and texture is a million times better (trust me)! Slice and serve it warm, straight from
Steak with Cold Crunchy Greens in Sicilian Olive Dressing - Brooke Kelly Nutrition
Midweek dinner's don't have to be complicated to be delicious! This is a scotch fillet steak, cooked to perfection with cold crunchy greens in a Sicilian olive dressing. Though it seems 'simple', it really packs a flavour punch by using the whole olives plus their brine (aka the most perfectly-seasoned vinegary liquid we should all be keeping and NOT throwing in the bin!).I strongly hate overcooked greens and prefer them on the colder / crunchier side - so to keep them looking and tasting vibrant, don’t skip the ice bath and be sure to keep close watch on the cooking time. This dish has plenty protein, micronutrients, fibre and most importantly flavour.
Spiced Lamb and Pumpkin Bowl with Sumac Pickle - Brooke Kelly Nutrition
Succulent spiced lamb mince and caramelised pumpkin bowl with sumac pickle, tahini yogurt and crunchy tamari almonds. A recipe for a stormy summer's evening where you're cooped up indoors and in need of something fresh, yet comforting. This dish is also an excellent high protein meal-prep option for busy schedules - simply leave the tahini yogurt and dressing on the side to avoid a soggy situation the next day. I hope it’ll make it to your kitchen, rainy day or not.
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Braised Sumac Beef with Chickpeas & Eggplant - Brooke Kelly Nutrition
A seriously good melt-in-your-mouth braised sumac beef with chickpeas and eggplant that’s cooked twice until tender and juicy. Finished with loads of lemon and fish sauce which really lifts things up and keeps things feeling light this time of year.Serve it with steamed rice, a dollop of greek yogurt and a scattering of fresh coriander / steamed greens for extra fibre. You can even add some flatbreads into the mix to make things extra special (I would).
Coconut, Cashew & Turmeric Chicken Noodle Salad - Brooke Kelly Nutrition
When it's starting to get hot, one of the first things I crave is cool noodle salads. This coconut, cashew and turmeric chicken noodle salad is a favourite summer meal prep or mid week dinner... Chicken breasts are poached perfectly in coconut milk with lots of aromats, fish sauce and lime, then shredded and tossed through vermicelli noodles, cool crunchy veg, turmeric, chilli, roasted cashew and coriander. This salad is best made head of time, so if you enjoy a colder noodle salad like me, I strongly recommend refrigerating before serving.
Crispy Salmon Soba with Sesame Miso Dressing - Brooke Kelly Nutrition
On a busy weeknight, i'm slurping a big beautiful bowl of silky sesame miso soba served with crispy skinned salmon, bok choy, sautéed shitake, oyster and enoki mushrooms, pickled ginger and lots of spring onion and chilli oil.Japanese soba noodles are made from buckwheat and are both delightfully nutty and nutritious. They are an excellent source of 'Quercetin', a powerful anti-inflammatory compound that can help alleviate the sorrows of seasonal allergies. So if you're like me a find yourself all itchy and welled up this time of year, then consider this your 'anti-histamine' in noodle form.To keep things gluten free for the sensitive folk, I like to use 100%%20buckwheat soba without added wheat flour which you can find at most Asian supermarkets or specialty stores. The dressed noodles ca
Golden Cauliflower Buckwheat Salad with Fried Curry Leaf - Brooke Kelly Nutrition
Crisp and golden turmeric roasted cauliflower is tossed through loads of fresh herbs, chopped dates, buckwheat and two kinds of pickles (fennel and chilli). Finished with a scattering of crunchy fried curry leaves and mustard seeds.The nuttiness of the buckwheat lends itself as the perfect warm salad backdrop and is also rich in a compound called ‘Quercetin' - a powerful anti-inflammatory which can help to relieve seasonal allergies and improve gut health.As this recipe only calls for a handful or two of curry leaves - any remaining fresh leaves can be stored in a zip lock bag in the freezer for up to 4 months.This salad is meal prep friendly, gluten-free and is also super good when served with a couple of soft boiled eggs.
Spiced Lamb & Pine Nut Meatball Bowl - Brooke Kelly Nutrition
Juicy spiced lamb and pine nut meatballs with sumac spiked yogurt, pickles, greens and grains - a recipe for those who hate meal prep but still need to meal prep (like me).It might surprise you that as a Nutritionist I hate knowing what i'm going to be eating for the next few days. However, I do know that the busyness of day-to-day life means that we don't always have the luxury of leaving things till last minute. What I love about this recipe is that the mince is freezer-friendly, meaning that you can just pull it out the day you want to eat it, rather than forcing yourself to the same meal every day for a week. I love to serve these hot off the pan on top of some pre cooked grains, greens and some pickles for a perfectly balanced and high protein meal.