HEALTHY MEAL PREP

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Vegetable Stock Cubes

Roasted Fennel

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.

a white bowl filled with food and garnished with green leafy leaves on top

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

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Healing Chicken Noodle Soup

Chicken Vegetable Noodle Soup

Vegetable Noodle Soup

Golden Miso, Chicken & Vegetable Noodle Soup - Brooke Kelly Nutrition

This soup kills (literally).… an immune boosting and healing chicken noodle soup in a golden broth that's made with caramelised miso leeks, tonnes of garlic, ginger, turmeric and aromatics. Finished with freshly grated zucchini and fish sauce then topped off with a little fresh mint and chilli oil for an extra kick.Poaching the whole chicken in bone broth not only amplifies the flavour, it also adds a tonne of nutrients like glutamine to support optimal gut health - a soup to fix everything!

a bowl filled with soup and garnishes on top of a black table

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 salad covered in hard boiled eggs and other veggies

Smacked Cucumber & Farro Salad with Boiled Egg, Smoked Trout & Sumac Pickle - Brooke Kelly Nutrition

A smacked cucumber and grain salad, packed with loads of fresh herbs, avocado, smoked trout, boiled egg, sunflower seeds and a quick sumac pickle that’s dressed in a killer toasted coriander seed vinaigrette. Smacking your cucumbers creates a crunchier and less soggy texture, making it the perfect vessel for a zingy dressing. This salad uses farro as the base which is a beautiful slow-digesting grain that contains beneficial prebiotics to feed a healthy gut microbiome. If meal prepping, simply leave out the avocado until the last minute. You can also get ahead by making the sumac pickle up to 24 hours in advance.

a white bowl filled with different types of vegetables and eggs on top of a black table

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.

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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.

a casserole dish with meat and vegetables in it on a white table cloth

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.

a white plate topped with chicken and veggies on top of a black table

Harissa Chicken Traybake with Baby Potatoes, Fennel & Green Olives - Brooke Kelly Nutrition

“CBF to cook (much)”: the mood between ‘I can’ and ‘I can’t' be bothered cooking - common experiences include kitchen disasters, staring blanking into the fridge or death scrolling Uber eats. Thankfully, I’ve come up the perfect one-pan solution… this is my easy peasy harissa marinated chicken traybake with new baby potatoes, caramelised fennel and green olives that's roasted to absolute tender and juicy perfection. It’s big on flavour, multiple-meal friendly and will leave you feeling pretty pleased when you just CBF. Serve it with dollops of creamy tahini yogurt and a mixed leaf salad with a simple vinaigrette if you wish. For an even more succulent chicken, feel free to let your bird marinade in the fridge for up to 24 hours in advance.

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Healthy Green Pea Fritters - Brooke Kelly Nutrition

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Marinated Chicken Breast

Marinated Chicken Bowl with Spiced Pumpkin & Creamy White Bean Hummus - Brooke Kelly Nutrition

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Green Goddess Egg Salad Sandwich with Buffalo Mozzarella & Crispy Prosciutto - Brooke Kelly Nutrition

QUICK & EASY Harissa Beans with Homemade Walnut Pesto

These one pot harissa butter beans are topped with a homemade walnut pesto - the perfect weeknight meal with minimal fuss!

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a white bowl filled with vegetable soup on top of a table

Immune Boosting Chicken Soup

Chicken Soup Recipe

Root Vegetable

Boneless Skinless Chicken Thighs

Ground Turmeric

Skinless Chicken Thighs

IMMUNE BOOSTING MOROCCAN CHICKEN & ROOT VEGETABLE SOUP

45min · 6 servings This immune boosting chicken soup recipe is the perfect meal prep idea for the busy week ahead. Ingredients: • 6 boneless & skinless chicken thighs • 1 tsp ground turmeric • 2 tsp chilli flakes • 1 tsp cumin • 2 tbsp olive oil • 2 leeks, chopped • 1 knob ginger finely sliced • 4 gloves garlic finely sliced • 1 tbsp harissa paste • 1 tbsp red wine vinegar • 3 stalks celery, diced • 2 carrots, diced • 2 parsnips, diced • 500ml chicken bone broth • 1.5 cups filtered water • 1 tbsp tamari • Juice of half a lemon • 1 bunch kale, stems removed and roughly chopped • Salt • Pepper

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