Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
My Gut Loving Crispy Chickpea Caesar Salad is a delicious way to increase diversity as well as pack in pre- and probiotics whilst delivering 13g of fibre and 30g of protein per serving! Did you know that the bacteria found in Parmigiano Reggiano can survive and help to colonise our gut making it a delicious probiotic if eaten raw? And …
A really easy toastie recipe with the added nutrition from chia seeds to make the quickest jam ever! The chia seeds soak up any liquid from the crushed blackberries, helping to thicken the juices so it works as a spread for the toastie, whilst adding a little extra fibre and healthy polyunsaturated fats. The sweet sharpness of the seasonal blackberries …
I was asked for a recipe that could be batch-cooked and frozen down for a baby as part of weaning using a courgette. So here is my Courgette Pasta Bake which can be used 3 different ways: either cook and eat straight away, as meal prep either in the fridge for a few days or the freezer for a few …
This is a rough recipe, as it’s dependent on several factors: In all honesty, these weren’t the easiest recipe I’ve ever made, but I did think they were worth all the extra effort. Your gut microbes will also love this recipe due to the resistant starch formation in the risotto when it’s left overnight in the fridge. Ingredients Method
This is a great dish to have as a sharing starter in the middle of the table with people dipping chunks of sourdough bread in, scooping up a delicious bite-sized piece of summer. Serves 4 Ingredients To serve Method Per serving of dip: 330kcal/ 24g fat/ 12g saturated fat/ 5.4g carbohydrates/ 1.9g fibre/ 22g protein
If you grow courgettes, you’ll know you can easily be overrun with them! As part of National Allotments Week I’m pledging to help you use up your courgettes this year in a series of dishes all revolving around the humble courgette. This is an effortless dish, requiring zero cooking, making it the perfect heatwave meal to prepare. Serves 2 Ingredients …
If you cook potatoes and then let them cool overnight you can create something called resistant starch, which, as the name suggests, is resistant to digestion. This means that you get to eat delicious-tasting food, and your gut microbes also benefit from the starches, which we are unable to digest, but they love! Serves 3 Ingredients Method Per serving: 350kcal/ …
These sausage rolls come together really easily with minimal effort, but maximal taste. Perfect to rustle up ready for a picnic when the weather looks promising without unnecessary additives in them! Get the kids involved with mixing, rolling and supervised cutting. Makes 12 sausage rolls Ingredients Method Per sausage roll: 198kcal/ 13g fat/ 5.1g saturated fat/ 10g carbohydrates/ 1g fibre/ …
I know a lot of people love feta, but I’m afraid for me it’s one of my least favourite cheeses. I personally find it too salty, but when I saw this cheese I knew I needed to try it because I love goats cheese. For me this wasn’t as salty in taste as feta, as well as being much milder. …
June 21st marks the end of British asparagus season, so I’m celebrating it in the same way I started – griddled and on toast with cheese. It’s a simple yet satisfying flavour combination which is the perfect brunch or light dinner. Serves 2 Ingredient Method