FAST & HEALTHY

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Crispy Skin Salmon & Citrus Salad with Turmeric Tahini Yogurt & Toasted Cumin Seed - Brooke Kelly Nutrition

In the cooler months when everyone around me seems to be falling victim to all kinds of weird and wacky viruses, I am always reminded about the power of food as medicine for the body and the soul. This dish is equally as sophisticated as it is medicinal...perfect crispy skinned salmon on a bed of creamy turmeric tahini yogurt with a citrus salad that’s dressed using all the leftover juices from new season orange and ruby grapefruit for an extra boost of vitamin C. Finished with quick Aleppo pepper pickle and a sprinkle of toasted cumin seeds - this is my kind of immune booster.

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Lamb Backstrap

Beans And Kale

Toast Toppers

Sundried Tomato Pesto

Lamb, Blistered Beans & Sundried Tomato Pesto - Brooke Kelly Nutrition

Pesto but make it red! This one's packed with plenty sundried tomatoes for an umami punch because at the end of the day, the only rules for pesto is ensuring a formula of nuts/seeds, herbs, acidity, cheese and olive oil. One of my favourite ways to eat it is alongside some tender lamb blackstrap with blistered cannellini beans and kale that's tossed through fresh oregano, thyme, garlic, lemon and lots of extra virgin olive oil. Canned cannellini are such a cheap source of protein and slow release carbohydrates, not to mention they are packed with prebiotic fibre to feed a health gut microbiome. This dish is easy enough to make on a weeknight, yet fancy enough to serve on the weekend to your friends. Best part is any leftover pesto makes for a great toast topper or pasta sauce - a true gift

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White Balsamic Dressing

Balsamic Salad

Fennel And Orange Salad

Super Salad

White Balsamic

White Balsamic Vinegar

Fennel Salad

Orange Salad

Crispy Snapper with Shaved Fennel, Orange, Goat Chèvre & White Balsamic Salad - Brooke Kelly Nutrition

Beautiful crispy skin goldband snapper served with a shaved fennel and orange salad, full of herbs, avocado, toasted flaked almonds and goat’s chèvre that's tossed in a zesty white balsamic dressing.My top tips for achieving perfect and even crispy skin every time:1. Start it off in a cold pan which extends the cooking time and prevents one side from burning.2. Place a fish weight (or heavy saucepan) on top to ensure the entire surface area of the skin makes contact with the base of the pan.3. Cook the fish on the skin side for the longest, then cook on the other side for about a minute or two.This is food I could eat every single day.

a white plate topped with mashed potatoes covered in greens and other toppings next to a cup of coffee

Roasted Fennel on Whipped Ricotta with Agrodolce - Brooke Kelly Nutrition

Something magical happens to fennel when you roast it with plenty of olive oil until it's so tender, sweet and caramelised. Great as is or just that little bit better on a bed of whipped lemony ricotta, that's topped with the fronds (use it all!) and the most delicious Agro Dolce (translating to ‘sweet-and-sour sauce’ in Italian) bursting with currants and pine nuts. Mop it up with some warmed focaccia and you got yourself an excellent side or share plate for your next intimate gathering.

a white plate topped with rice and vegetables

Vegetable Stock Cubes

Buffalo Mozzarella

Warm Salad

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.

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Celeriac Soup with Browned Rosemary Butter & Hazelnuts - Brooke Kelly Nutrition

A beautiful winter warmer that’s a little bit ‘lighter’ than the original - this creamy, cream-free celeriac soup is topped with a modest golden slurry of browned rosemary butter and crunchy toasted hazelnuts. Served with plenty of shaved parmesan, fresh parsley and a side of buttered sourdough toast (because let's be honest, that's the best part of eating soup!)The addition of the bone broth creates a depth of flavour and richness in the absence of cream and is also an excellent source of 'glutamine' to nourish and protect the gut lining for optimal digestive health.

a white plate topped with yellow rice and vegetables

Moroccan Lamb Chops with Saffron Rice - Brooke Kelly Nutrition

Sticky glazed Moroccan lamb chops on top of a fragrant saffron rice that’s cooked in chicken bone broth for an added boost of umami and gut health benefits. Topped off with dollops of tahini spiked yogurt, crushed pistachios and loads of herbs...a very moreish dinner party or weeknight dish to add to your repertoire. Adding bone broth to your rice is not only an incredible flavour hack, it’s also high in glutamine which helps to nourish and repair the gut lining. This is the food I love to cook!

a white bowl filled with broccoli, cauliflower and other food items

Herby Quinoa Bowl with Poached Egg, Feta & Greens - Brooke Kelly Nutrition

Healthy eating doesn't have to be so complicated! This is the kinda simple breakfast or brunch I like to eat most days. It’s not fancy, but it’s tasty and makes me feel good...A big bowl of fluffy quinoa that’s packed with sautéed cavolo nero, green cabbage and plenty of herbs, topped with perfectly poached eggs, crumbled feta and some extra greens on the side (because you can never have too many let’s be honest!). This is a very balanced, easy and tasty meal.

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Pistachio Vinaigrette

Shaved Persimmon & Fennel Salad with Parmesan & Pistachio Vinaigrette - Brooke Kelly Nutrition

Persimmons! The rich, tangy and caramel-like fruit with a subtle hint of spice. One of my favourite ways to eat them is in a salad with fennel and parmesan, that’s shaved super fine, then dressed in a bright and lemony pistachio vinaigrette.Also a natural superfood, these babies contain potent anti-inflammatory properties and are an excellent source of vitamins A and C to support both immune and skin health.When picking a persimmon, I suggest going for a firmer exterior as they are actually a lot nicer when slightly ‘underripe'. This is a really lovely Autumn dish to accompany baked fish or slow roasted meats.

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Roast Pumpkin Salad

Crunchy Broccoli

Apple Cider Vinaigrette

Veggie Bowls

Cider Vinaigrette

Roasted Garlic Hummus

Pumpkin Salad

Garlic Hummus

Warm Pumpkin & Ferments Bowl with 6 Minute Eggs - Brooke Kelly Nutrition

I will forever be a fan of veggie bowls! They are such an easy way to create a meal that is delicious, balanced and brimming with nutrients. This warm roasted pumpkin and ferments bowl is something I like to make when I know I need a little extra TLC.Beautiful wedges of caramelised Jap pumpkin with cumin seed on top of a homemade roasted garlic hummus (slow release carbs), 2 different ferments (probiotics for gut support), a crunchy broccoli, radicchio and herb salad (liver support), that's dressed liberally with an apple cider vinaigrette (digestion boost) and topped with two slightly gooey 6 minute eggs. It's cheaper than a multivitamin and perfect for brunch, lunch or dinner.

a white plate topped with pasta and meat covered in sauce, garnished with parsley

Eggplant Conchiglia with Tahini & Dukkah - Brooke Kelly Nutrition

This is my little twist on ‘Pasta Alla Norma' - Conchiglia is tossed through a tender and juicy Sicilian eggplant sauce with grated parmigiano and a little pasta water until glossy, then served straight from the pan and finished with lashings of tahini, dukkah, extra virgin olive oil and fresh parsley. The meatiness of the eggplant gives ragu vibes without the meat or hours of cooking making it a great dish for the vegetarian folk!

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Traditional Breakfast

Oyster Mushroom

Crispy Oyster Mushroom Breakfast Tacos with Fried Feta Eggs & Herby Avocado Crema - Brooke Kelly Nutrition

Generally speaking, i'm not usually a fan of traditional breakfast tacos. Many are a whole lot of soft scrambles, sloppy beans and mushy avocado, making for a pretty mediocre textural experience in my opinion. These super crispy oyster mushroom breakfast tacos are my attempt at restoring textural balance to the humble breakfast food! Topped with perfectly crisp, yet gooey fried feta eggs, a herby avocado and lime crema, pickled shallot, plenty of herbs and chill oil - they're all things crunchy and gooey, whilst still very light and fresh.To ensure perfectly fried eggs with a crispy bottom, make sure you start with a high heat before turning it down and covering with a lid. This will shorten the overall cooking time of the whites and prevent the feta from burning.

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Hangover Thai Fried Quinoa - Brooke Kelly Nutrition

Let’s be real… some Sundays are SCARY. So on the rare occasion where i’m feeling a little bit 'under the weather', I always crave something that feels a little but naughty, but is actually pretty nice. This is my healthy Thai inspired fried quinoa in a peanutty satay with nuggets of cripsy tofu, broccoli, soft scrambles, kaffir lime and a kick of chilli oil. This recipe is not only delicious, but contains ample amounts of slow-release carbs, protein, fibre and antioxidants like ‘indole-3-carbinole’ to promote liver detoxification and bring you back to life.

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White Asparagus Gratin with Sourdough Crust - Brooke Kelly Nutrition

White asparagus is one of my all time favourite vegetables - it's the perfect mix of tender and sweet, yet is robust enough to hold itself in this healthier parmesan gratin, topped with a crunchy rye sourdough crust. If you can't get your hands on it, don't fear! This recipe calls for jarred white asparagus which you can generally find at any good food providore or grocer, however, do feel free to use good old regular green asparagus. This recipe is slightly lighter than traditional gratin, yet still super cosy and comforting on a cool evening. A perfect excuse to use up that stale bread or whatever veg you have lying around.

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King Prawn & Smoked Eggplant Laksa with Chilli Oil - Brooke Kelly Nutrition

On a cold and indecisive evening, this dish was born - a kinda hybrid between a Thai Laksa and Green Curry that starts with a killer paste made from scratch, pimped out with smokey slow-roasted eggplant, succulent king prawns and plenty of veg. Serve it up with some vermicelli noodles for adequate slurpage and a drizzle of chilli oil for that little extra kick. It's full of flavour, character and antioxidants to support your gut health and immune system heading into the cooler months.Trust me when I say, making your own laksa paste is absolutely worth it! This recipe will give you plenty leftover to store in the fridge for up to a week, or alternatively freeze into individual portions for your next curry-in-a-hurry.