by NCIM Team | May 2, 2025 | Recipes
Breakfast Pot Ingredients 30g jumbo oats (complex carbohydrate) 1tbsp chia seeds (healthy fats) 200ml milk – dairy or almond (protein) 100ml filtered water Topping options Greek yoghurt, Vegan coconut yoghurt, Sieved strawberry puree, Sliced kiwi,...
by NCIM Team | May 2, 2025 | Recipes
Breakfast Muffin Makes 6 Ingredients 12 eggs Spring onions, finely chopped 2 tbsp pesto (optional) Salt and pepper, to taste Filling options Kimchi, Mixed mushrooms, Red onion, Goat’s cheese, Red peppers and Feta cheese, Tomato, Spinach, Basil, Smoked salmon,...
by NCIM Team | Mar 27, 2025 | Recipes
One-Pan Buckwheat and Fish Feast This buckwheat dish is a nutritionally balanced, gluten-free alternative to traditional risotto, packed with fibre, antioxidants, and essential nutrients. Perfect for a wholesome midweek meal. Ingredients 200g raw buckwheat 1...
by NCIM Team | Mar 27, 2025 | Recipes
Claire’s Coriander Pesto Ingredients 1 garlic clove 50g blanched almonds (pine nuts, walnuts or cashews) 30g fresh coriander leaves and stalks Juice and zest of 1 lemon 6 tablespoons olive oil lime & salt to taste Method Blend the coriander and olive oil...
by NCIM Team | Mar 27, 2025 | Recipes
Warm Salad with Butternut Squash, Beetroot & Feta Ingredients 1 butternut squash (medium) 1 pack of precooked beetroots, no vinegar added (organic) Chili flakes Walnuts or seeds (½ teaspoon of pumpkin, and ½ teaspoon of sunflower seeds) A few springs of fresh...
by NCIM Team | Mar 27, 2025 | Recipes
Wholewheat Pasta with Broccoli, Sundried Tomatoes & Capers Serves 4 Ingredients 350g whole wheat pasta (penne or fusilli) 1 pack broccoli florets 2 garlic cloves, crushed 5-6 sun-dried tomatoes, chopped into small pieces ½ jar of capers, drained 1-2 anchovy...
