Recipes

Delicious Risotto Serves 4 My delicious risotto recipe with leek, butternut squash & sage is comforting and the perfect dish for colder evenings. Ingredients Method Cut the squash into small cubes and roast at 200 degrees for 30-40 minutes or until browned. On a medium heat fry the onion, garlic and leeks in a little oil for 5-7 minutes. We also added some broccoli that needed using up. Add in the sage and then risotto rice and mix altogether. Then add 1 litre of chicken stock, half at a time. Let it boil for 10 minutes and then simmer until the water has absorbed into the rice, stirring frequently. Stir through the roasted butternut squash and more sage. Sprinkle with parmesan More delicious recipes here See my nutrition tips on how to increase your fibre intake. The recommendation is 30g per day!

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