Dr Pippa Gibson BSc (Hons) PhD RNutr
Dr Pippa Gibson BSc (Hons) PhD RNutr
Serves 6 as a lighter meal that is still high in protein. Ingredients Method Per serving: 241kcal/ 15g fat/ 4.8g saturated fat/ 7.9g carbohydrates/ 1.6*g fibre/ 18g protein *Analysis completed with peeled butternut squash. Leaving the skin on the squash will help to increase the fibre content of this dish.
I used to work at King’s College London as a postdoctoral researcher and there was this little falafel stall just around the corner which would be mine and my colleagues go to spot when we were treating ourselves to lunch out (or running back to the metabolic research unit!). These falafel are a nod to those which I used to …
My friend doesn’t like thick soups, which is often the case when using curcubits. This, however, is a very thin soup, which still packs a punch. Each serving provides you with a third of your daily fibre requirements, making it a great meal choice on cold winter days. Serves 4 Ingredients Method Per serving: 302kcal/ 13g fat/ 2.0g saturated fat/ …
Makes around 18 dumplings Ingredients Method
Makes 1 large focaccia which will serve 8 minimum Ingredients Method
Did you know that the average Brit spends £1000 buying lunch at work over the course of the year? This cost, coupled with the single-use packaging and missed opportunity for added nutrition is why I’ve teamed up with MyNutriWeb as part of Sustainable September to help you be more sustainable when it comes to lunch. It is estimated that 28% …
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 …
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