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
Green Chicken Minestrone - Brooke Kelly Nutrition
As you may have guessed, I’m a bit of a soup enthusiast. One of my favourite pastimes is getting creative with whatever ingredients I have left in the fridge and turning them into a variety of soup combinations. That’s exactly how this Green Chicken Minestrone came to life!Minestrone soup, often associated with its rich, tomato-based red hue, doesn’t necessarily have to be red to be authentic or delicious! The beauty of minestrone lies in its versatility — it's a celebration of whatever seasonal vegetables are on hand, making it more about the combination of flavours than a specific colour. Whether red or not, the essence of minestrone is in its hearty, nourishing mix of ingredients that come together to create a satisfying meal. I adore this soup because it’s vibrant, fresh, zesty, and in
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.
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
Sam & Brooke's Aussie Burger & Olive Oil Fries - Brooke Kelly Nutrition
This is what happens when a Nutritionist and a Chef do burger night...this Aussie burger with olive oil fries is nearly an exact replica of the famous McOz burger but a million times better! As a Nutritionist, I love a burger from time-to-time, especially when every ingredient is of good quality and free of junk or additives.When Sam first presented the idea of making everything from scratch (including the buns), I wasn’t sure I had it in me after a long week of work. However, when I munched into that juicy beef patty sandwiched in between layers of smokey and sweet burger sauce with garlicky roasted pickled beets, crunchy lettuce, heirloom tomato, melty cheddar and pickles...I was in absolutely burger heaven!It's safe to say i'm now a complete homemade burger convert and I feel there is a
One-Pot Spanish Chicken & Rice - Brooke Kelly Nutrition
On busy weeknights, i'm always looking for a low-effort, delicious, balanced and relatively affordable one-pan dinner, which is why I often revert back to chicken and rice! This is one of my absolute favourite one-pan meals that uses (mostly) minimal ingredients. The combination of chorizo and paprika gives this a sort of 'paella' flavour without the hours of cooking or attention. Not to mention, using bone broth in place of regular stock adds a little gut health boost.The result is a giant pan of super tender and juicy chicken thighs, nestled in a blanket of baked rice that's crispy on top yet soft and fluffy on the inside. I've served this with a simple salad of mint, parsley, feta and pickled onion which adds the perfect amount of creaminess and acidity to cut through the smokiness of t
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.
Sesame Crusted Tofu Cutlet with Miso Slaw - Brooke Kelly Nutrition
Tofu 'cutlets' are coated in a sesame crust and shallow fried until golden and crispy. Served with chilli oil and a slaw made from finely chopped bok choy, grated carrot, coriander and spring onion that’s tossed through a sweet sesame miso dressing.Shallow-frying the tofu in olive oil means it’s less greasy yet still allows you to achieve that crispy golden exterior. The trick is to ‘press’ your tofu for at least an hour prior to help draw out the excess moisture content and allow the egg wash and sesame to really stick to the tofu. This is an excellent high-protein vegetarian mid-week dinner that would pair well with a side of steamed jasmine rice or cauliflower rice if you're after a lower carb option.
Sumac Lamb with Turmeric Roasted Vegetables & Tahini - Brooke Kelly Nutrition
Arguably, when executed well, this cut of lamb could give a prime fillet steak a run for its money! Lamb back strap is a cut that's prized for its tenderness and flavour. Unlike other cuts of lamb, it's incredibly easy to prepare and is best when seared at high temperatures for a short period of time.This fool-proof, perfectly pink and tender lamb back strap is glazed in a soy-butter sauce and finished with sumac for a citrusy lift. It's served sliced and with all it's delicious pan jus alongside some turmeric roasted vegetables, lashings of sweet tahini sauce and fresh mint.
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
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.
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.
Sausage & Spigarello Orecchiette - Brooke Kelly Nutrition
Spigarello is an Italian heirloom variety of broccoli, similar to kale. It has a ‘meatier’ texture meaning that it doesn’t just disappear into complete mush when cooked and rather acts as a vessel in soaking up all the saucey sausagey goodness of this orecchiette.Like most brassica vegetables, it’s an excellent source of vitamin A, C, E and K which are crucial in wound healing and overall skin health. It’s also rich in minerals calcium and potassium which assist in the formation of strong bones and skeletal muscle tissue.To cut through the fattiness of the sausage meat, I like to add a little lift of acidity in the form of white wine, tomato passata, loads of lemon and just a little Calabrian chilli for kick.If you can’t find yourself a spigarello, it’s all good because kale or cavolo nero
Cod with Jammy Tomatoes & Sourdough Crust - Brooke Kelly Nutrition
Luscious and flaking apart murray cod, in a sauce made from new season baby heirloom tomatoes, cooked down with Calabrian chilli, anchovy, shallots, garlic and sherry vinegar until ‘jammy’, then finished with a scattering of toasted sourdough breadcrumbs and fresh basil. When I’m tired and lacking energy, I love a meal that requires minimum effort and most importantly, the least amount of washing up. This is a simple, yet impressive one-pan meal, perfect for when you’re in need of homely food that still feels a tad ‘special’. If you can’t get your hands on Murray cod, any type of white fish will do - some of my favourites are goldband snapper, ling, blue eye cod or even flathead. Serve this with a little side salad or even some extra crusty bread to mop up all that sauce.