WEEKNIGHT MEALS

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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.

a blue and white plate topped with meat and veggies on top of a table

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

a white plate topped with fish and vegetables on top of a black countertop next to a fork

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 rice and vegetables

Sage Dressing

Pumpkin Roasted

Whipped Ricotta

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

Cooking The Perfect Steak

Canned Butter

Creamy Mash

Fillet Steak

Fillet Steak with Miso Butter Bean Mash & Gremolata - Brooke Kelly Nutrition

Melt-in-your mouth fillet steak on top of a miso butter bean mash that’s finished with a punchy gremolata.I love making mash from legumes! They’re high in protein and make the perfect carrier for umami and buttery goodness without being too rich or heavy. This is a super fun and easy alternative to mashed potatoes and is also full of prebiotic fibre for good gut health.When it comes to cooking the perfect steak, it’s important to let it come down to room temp first before you season it, sear it (in a hot pan), base it, rest it (for at least 5 mins) and then serve it!

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.

a white plate topped with two tacos covered in toppings on top of a black table

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.

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 bowl filled with shrimp, carrots and guacamole garnished with cilantro

Spicy Tequila Prawn Bowl with Green Goddess Slaw - Brooke Kelly Nutrition

a white plate topped with meat covered in lettuce next to a window sill

Miso Baked Cod with Shaved Brussel Slaw - Brooke Kelly Nutrition

a white plate topped with broccoli and croutons covered in pomegranate

Vitamin E For Skin

Lemon Poppyseed Dressing

Crispy Tofu & Kale Grain Salad with Lemon Poppyseed Dressing - Brooke Kelly Nutrition

EXTRA CRISPY Golden Sesame Fried Rice

10min · 2 servings The secret to this EXTRA CRISPY sesame fried rice is separating the egg yolks from the whites which adds the most lovely golden colour and texture. 💛 A very easy weeknight meal that pairs rather marvellously with prawns cooked in a soy garlic butter or even some crispy tofu and greens. Hot tip to ensure ultimate crispiness is to make sure your rice is COLD when it enters the hot pan! Ingredients: • 2 eggs • 1 tsp fresh grated ginger • 1 clove garlic, crushed • ½ tsp ground turmeric • ¼ tsp cayenne pepper • 2 cups leftover cold white rice • 2 tbsp extra virgin • 20g spring onions, finely sliced • 20g coriander, finely chopped • 2 tbsp tamari • 2 tsp rice vinegar • 2 tsp toasted sesame oil • 2 tbsp black sesame seeds • 2 tbsp crispy chilli oil to serve