Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
People talk about the 4 C’s when it comes to diamonds, but I’m talking about the 4 C’s when it comes to cookies! These are delicious, super soft whilst still chewy, yet completely gluten-free thanks to the use of chickpea flower, otherwise known as gram flour. I also have to give credit to my then 6-year-old nephew, who, after I …
Rather than growing a carving pumpkin, I prefer to grow squash as they’re a bit more tasty than standard carving pumpkins. I’m also all about the guts, so in this recipe I’m using the whole of the edible pumpkins, with just the inedible stalk and pumpkin bum, aka the blossom end, left for the compost bin. I keep the skin …
It’s World Pasta Day and here’s my vegan version of burrata and pesto pasta – you could of course make it vegetarian if you aren’t 100% plant-based. Serves 5 Ingredients Method Per serving: 678kcal/ 33g fat/ 4.0g saturated fat/ 71g carbohydrates/ 9g fibre/ 19g protein
As fig season comes to an end, here’s an extremely delicious way of celebrating their seasonality in a savoury form. You’ll also be pleased to know that each serving (half a pizza) counts as 2 of your 5-a-day and provides over 20% of your daily fibre goals! I use half Roquefort and half buffalo mozzarella in this recipe, as Roquefort …
This recipe is for anyone who is clinging to these last few warm days of summer. It’s the end of my tomato growing season, my courgette plants are on the brink of shutting down, and the nights are slowly drawing in. So here’s a comforting summer-style galette making the most of those wonderful tomatoes. Other veg that would work well …
When you’re short on time but still want something freshly cooked without the hassle or the mess left after? Here’s my easy One Pan Boursin Pasta Bake which takes 5 minutes of prep and only makes 1 pan dirty! I’m using seasonal courgettes and tomatoes to provide 2 of your 5-a-day in this dish, but if you don’t have these, …
It’s the British Nutrition Foundation’s Healthy Eating Week and there are a few key health messages set out for this week: Here’s my super easy Summer Quinoa Salad recipe which incorporates all of these concepts in one dish. Serves 4 as a main Ingredients Method Per serving: 530kcal/ 29g fat/ 4.4g saturated fat/ 44g carbohydrates/ 11g fibre/16g protein
It’s British Tomato Fortnight as well as being halfway through the British Asparagus season, so I’m combining the two to make a delicious pasta salad that is perfect either hot or cold. Remember, allowing your pasta to cool helps create resistant starch which is fibre fuel for your gut microbes! Serves 3 Ingredients Method
With Easter approaching, here is an easy way to add a little extra goodness to chocolate with a fun twist. Perfect for entertaining the kids over the holidays whilst getting a little added fibre into the diet. Makes 12 Ingredients Method Per nest: 203kcal/ 11g fat/ 4.5g saturated fat/ 21g carbohydrates/ 3.8g fibre/ 3.1g protein
What do Jerusalem artichokes, garlic, onions and leeks all have in common? They’re all prebiotics, which means they help feed the good bacteria in your gut. If you’re not used to eating lots of prebiotics in your diet, you may well feel a little gassy after, but that’s your gut microbiota enjoying these special fibres. When they enjoy them, they …