Nutrition Dunne Right

Recipes

Nutty Granola Recipe

Nutty Granola Recipe My nutty granola is honestly divine and so easy to make. I like to have it for breakfast or as a snack with natural yoghurt and mixed berries or banana Ingredients Method Nutrition tip: Nuts, seeds and spices such as cinnamon count towards our plant points (aim for 30 a week if you can). I use a variety of nuts and seeds in this recipe increasing the variety of plants in my diet to feed my gut microbes. Our gut microbes are happy when they have lots of different plants and whole foods to feed on. Regularly eating a high fibre varied diet will improve your gut health, skin health, mood and cognition and help to reduce inflammation. For more nutrition tips, follow @nutritiondunneright or read my blog

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Creamy Pasta

Creamy Pasta: Cashew & Mushroom

This creamy pasta is so delicious and an absolute crowd pleaser. Enjoy! Serves 2 Ingredients 250g rigatoni pasta 50g cashews 10g dried mixed mushrooms 1 tsp bouillon 1/2 courgette 2 large handfuls spinach 100g mushrooms 2 garlic cloves black pepper (lots of it) Method 1) Cook the past for 8-10 minutes or using the pack instructions. 2) Soak the cashews, dried mushrooms and bouillon in a bowl with 200ml boiling water for 5 minutes. Then blend in a nutribullet until smooth and creamy. 3) Heat a pan on medium heat and drizzle some oil into the pan. Fry the garlic, mushrooms and courgette for a few minutes until they they have softened. Add the spinach stirring frequently until it has wilted. 4) Drain the pasta, reserving some of the pasta water, and stir in the pasta into the vegetable pan. Turn off the hob. 5) Stir in the creamy sauce, pasta water and lots of black pepper Enjoy 🙂 This creamy pasta is quick, easy and a crowd pleaser! It tastes so delicious and is perfect for anyone as well as your friends who are vegan. If you want to be the first to see my recipes, blogs and updates sign up to NDR monthly emails for early access.

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3 bean veggie chilli

3 Bean Veggie Chilli

Serves 2-3 Nutrition Tip: Use a variety of beans when making this 3 bean veggie chilli to improve your gut health Ingredients Method 1) Prepare and finely chop all the vegetables 2) Fry the onion and garlic on a medium heat with a little oil until they are translucent. Add a little bit of water if they are drying up and sticking to the pan. 3) Add the pepper, mushrooms and courgette and fry for 5-7 mins until they start to brown. 4) Mix in the herbs, spices, tomato puree and season with salt and pepper. Next add the chopped tomatoes. 5) Add the beans and simmer for 15 mins. 6) Stir through the spinach a few minutes before serving Serve with rice and top with cheese. I hope you enjoy my delicious 3 bean veggie chilli 🙂 Want to know which cheese to go for? Read my latest blog Click here for more delicious recipes

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Thai Spiced Butternut Squash Soup

Serves 2-3 Nutrition Tip: For extra fibre, keep the skins on the squash, potato and carrots and just give them a wash instead of peeling them! Ingredients Method If you are looking for a creamier & coconutty soup, instead of adding 750ml water, add 1 x 400ml coconut milk can and 350ml water. Both are very yummy. If you don’t know which coconut milk to buy, check out my latest blog. This thai spiced butternut squash soup is my favourite recipe in winter, full of flavour, so I hope you enjoy it 🙂 I’d love to know what you think over on Instagram by tagging me in your recreations Click here for more delicious recipes

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