Delicia Bale ANutr | Healthy, Easy, Nutritionist Recipes(@nutritiouslydelicia) 인스타그램 상세 프로필 분석: 팔로워 334,687, 참여율 0.13%

Super exciting news…I’ve written a cookbook! If you are looking to reduce the ultra-processed foods (UPFs) in your diet and eat healthier but you’re not sure where to start, then ‘Unprocessed Made Easy’ is the book for you!    This cookbook has 75 easy-to-follow recipes with swaps for typically ultra processed foods as well as some of my favourite easy and healthy recipes! All written and photographed by me.   There is everything you could want – from easy meal-prep and batch-cook breakfast and lunches to delicious dinners including Katsu Chicken Curry, Roasted Mediterranean Vegetable Lasagne, Chicken, Leek & Mushroom Pie. There’s even some delicious dessert and snack options!   These super convenient UPF-free breakfasts, lunches, dinners and snacks will help you eat healthier, while keeping you energised and satisfied all day long.    Pre-orders are so important for first-time authors because it helps other people find the book so, if you can, I would be really grateful and beyond happy if you pre-order the book before it publishes in January using the link in my bio or comment ‘UNPROCESSED’ for a link sent directly to you.    The book is publishing on 2nd January, so it’ll arrive perfectly in time for a healthy start to your 2025! . . . . . . #unprocessedmadeasy #ultraprocessedfood #upfs #healthyeating #healthylifestyle #nutritionist

Comment ‘COOKWARE’ and I’ll send you a link to everything I use 👇 I’m often asked what kitchen tools I actually use day to day, so I’ve put all my most used and most asked about essentials in one place. Like food processor, blender, pots, pan, meal prep containers and jars. These are the pieces I reach for constantly to make cooking and meal prep feel easier, more efficient and more enjoyable. Simple tools that genuinely make a difference in real life. Everything is linked together for you 🤍 #kitchenessentials #cookware #mealprepmadeeasy #nutritionist #homecookingtools

Comment PROTEINSNACKS and I’ll send you my free high-protein snacks guide 🤍 If you’re trying to eat more protein but don’t want to rely on protein powders… These are the kinds of snacks I actually come back to. Simple, balanced, and made with everyday ingredients. What’s included: • 15+ whole-food, high-protein snack recipes with no protein powder • Sweet and savoury options, including vegetarian and fish-based snacks • Nutrition information for each recipe, including protein, fibre, and calories • Guidance on building balanced snacks using everyday ingredients There are a few in here you’ll probably want to save straight away! . . . . . #healthyrecipes #highproteinsnacks #nutritionistrecipes #easyrecipes #snackideas

A high-protein, high-fibre twist tomato sardine pasta using some of my favourite Vilgain staples 🐟🍅 The chickpea gnochetti adds extra protein and fibre, while the sardines provide protein and omega-3 fats. Made with a full jar of sardines, a full jar of tomato pulp, garlic, chilli and fresh basil, it’s one of those easy store-cupboard dinners that feels fresh, flavourful and satisfying. I’ve been using more and more @vilgain products recently because they focus on simple, high-quality ingredients without unnecessary additives. Their cupboard staples are great if you’re trying to build balanced meals with minimally processed ingredients. Use my code DELICIA10 for 10% off your first Vilgain order 🤍 AD Gifted Tomato Sardine Chickpea Gnochetti 4.75 plant points | approx. 640 calories | 36g protein | 9g fibre | 48g carbs | 33g fat Ingredients
 Serves 2 150g Vilgain Chickpea Gnochetti
1 jar Vilgain Sardines in Organic Extra Virgin Olive Oil, using the sardines and around half the oil
1 jar Vilgain Organic Tomato Pulp (425g)
3 garlic cloves, finely chopped
½ tsp chilli flakes, plus extra to serve 2 tbsp capers 
Handful fresh basil, chopped
Juice of 1 lemon
Salt and Pepper Method 1. Cook the chickpea gnochetti, reserving a splash of pasta water before draining. 2. Add some of the olive oil from the sardine jar to a pan and fry the garlic for 1–2 minutes. 3. Add the tomato pulp, sardines, capers, salt and pepper and chilli flakes and simmer for 8–10 minutes until slightly reduced. 4. Toss through the cooked gnochetti with a splash of pasta water. 5. Stir through the basil and lemon juice. 6. Serve topped with extra basil, chilli flakes and black pepper. . . . . . #healthyrecipes #dinnerrecipe #dinnerrecipes #easyrecipe #nutritionistrecipe

An easy summer dessert that looks impressive but uses just a handful of ingredients. These orange possets are creamy, citrusy and refreshing, served in the orange shells and topped with blueberries, pistachios and orange zest 🍊🫐 Orange Possets Serves 8 Ingredients 4 oranges 300ml double cream 60g caster sugar Zest of 1 orange 90ml fresh orange juice Juice of 1 lemon Blueberries Toasted Pistachios, roughly chopped Extra orange zest, to serve Method Cut the oranges in half and carefully scoop out the flesh to create orange cups. Juice the orange flesh, then measure out 90ml orange juice. Stir in the juice of 1 lemon and orange zest. Add the double cream and caster sugar to a saucepan. Bring to a gentle simmer over a medium heat, stirring until the sugar dissolves. Simmer for 3 minutes, stirring occasionally. Remove from the heat and stir through the orange and lemon juice. Leave to cool slightly, then pour into the orange cups. Transfer to the fridge for at least 4 hours, or overnight, until set. Top with blueberries, chopped pistachios and extra orange zest before serving. . . . . . . #healthylifestyle #healthyrecipes #healthydessert #orangeposset #summerdessert

If you like recipes like this one comment ‘BREAKFASTBOWLS’ for my ‘30 Days of Breakfast Bowls’ series in Ebook form! It contains balanced breakfast bowl recipes with full nutrition breakdowns, plant points, 5-a-day guidance, ingredient swaps, and practical tips to help you build satisfying, nourishing breakfasts with ease. These banana bread baked oats are soft, cosy, and perfect for an easy balanced breakfast or snack. They have all the flavours of banana bread with extra protein and fibre to help keep you fuller for longer. Using a mix of whole oats and oat flour gives them that soft baked texture while still keeping some bite. I love serving them warm topped with fresh banana, Greek yogurt, and walnuts! Banana Bread Baked Oats 🍌 Per serving 4.25 plant points | 558 calories | 29g protein | 9g fibre | 61g carbs | 19g fat Ingredients Serves 4 120 g oats 80 g blended oat flour 80 g ground almonds 2 ripe bananas 1 tsp baking soda ½ tsp baking powder 1½ tsp cinnamon ½ tsp salt 240 g Fage total 2% yogurt 2 large eggs 40 ml maple syrup 120 ml milk of choice 1 tsp vanilla extract 1 large handful walnuts To serve 60g Greek yogurt 1-2 tbsp walnuts, chopped Drizzle maple syrup Method Preheat oven to 190°C and line a square baking dish. Add 80 g oats to a blender or food processor and blend into a fine flour. Leave the remaining 120 g oats whole for texture. In a large bowl, mash the bananas until smooth. Add the whole oats, oat flour, ground almonds, baking soda, baking powder, cinnamon, salt, Greek yogurt, eggs, maple syrup, milk, and vanilla extract. Add walnuts if using. Mix until fully combined. Pour the mixture into the baking dish and smooth the top. Sprinkle over the chopped walnuts. Bake for 25–30 mins until golden and set in the middle. Leave to cool slightly before slicing. Serve topped with fresh banana and Greek yogurt. . . . . . #nutritionistrecipes #nutritionist #breakfastrecipes #breakfastideas #breakfastbowl

A simple, summery chicken traybake with baby potatoes, asparagus, courgette and peas 🍋🌿 The honey mustard dressing makes the chicken and potatoes golden and full of flavour, then everything is finished with lemon, parsley, spring onions and extra virgin olive oil so it still tastes fresh and light 🤍 Chicken Thigh, Baby Potato & Green Veg Traybake 7.25 plant points | 491 calories | 38g protein | 7g fibre | 32g carbs | 22g fat Ingredients Serves 3 500g chicken thighs (around 3-4) 400g baby potatoes, halved 1 courgette, sliced 150g asparagus, chopped 100g frozen peas 1 bunch of spring onions, sliced 2 tbsp olive oil 2 tsp Dijon mustard 2 tsp wholegrain mustard 1–2 tsp honey Juice of 1/2 lemon 2 garlic cloves, crushed Salt and black pepper To Finish 1 tbsp extra virgin olive oil Juice of ½ lemon 1 tbsp chopped flat-leaf parsley Extra spring onions Method 1. Preheat the oven to 200°C fan. 2. Parboil the baby potatoes in salted water for 10–12 minutes, then drain well and allow them to steam dry. 3. In a small bowl, whisk together the olive oil, Dijon mustard, wholegrain mustard, honey, lemon juice, garlic, salt and pepper. 4. Add the potatoes and chicken thighs to a large baking tray. Pour over the mustard mixture and toss to coat. Roast for 25 minutes. 5. Add the courgette and asparagus to the tray and roast for a further 12–15 minutes, until the chicken is golden and cooked through. 6. Meanwhile, steam or microwave the peas until tender. 7. Remove the tray from the oven and stir through the peas, spring onions, extra virgin olive oil, lemon juice and parsley. . . . . . . #healthyrecipes #dinnerrecipe #dinnerrecipes #traybake #easyrecipe

If you like recipes like this one comment ‘BREAKFASTBOWLS’ for my ‘30 Days of Breakfast Bowls’ series in Ebook form! It contains balanced breakfast bowl recipes with full nutrition breakdowns, plant points, 5-a-day guidance, ingredient swaps, and practical tips to help you build satisfying, nourishing breakfasts with ease. If you love the classic chocolate and cherry combo, this Chocolate Cherry Porridge is going to be your new favourite breakfast. Rich, creamy chocolate oats are swirled with a juicy cherry compote and topped with cacao nibs and hemp seeds for a delicious crunch. It tastes indulgent while still providing protein, fibre and healthy fats to keep you satisfied all morning 🍒 Chocolate Cherry Porridge 5 plant points 🌱 567 calories | 28g protein | 11g fibre | 66g carbs | 20g fat Ingredients Cherry Compote 100g frozen dark sweet cherries 1 tsp maple syrup 1/2 tbsp chia seeds Chocolate Porridge 45g rolled oats 250ml semi skimmed milk 1 tbsp cocoa or cacao powder powder 1/2 tsp vanilla extract 1 egg 1 tbsp hemp seeds 1 tbsp cacao nibs Method Add the frozen cherries and 1 tsp maple syrup to a pan. Cook for 5–7 minutes, stirring occasionally, until the cherries soften. Mash the cherries as they cook, then stir in the Add the oats, milk, cocoa powder, vanilla extract and remaining 1 tsp maple syrup to a small saucepan. Cook gently over a medium heat, stirring often, until the oats begin to soften and thicken. Turn the heat off, then slowly crack in the egg while quickly stirring it into the oats. Cook for another 2–3 minutes on a low heat until the oats turn silky, thick and custard-like. Spoon into a bow and top with the cherry compote and finish with the hemp seeds and cacao nibs. . . . . #nutritionistrecipes #breakfastrecipes #breakfastideas #healthybreakfast #nutritionistapproved

Looking for a calmer way to end your day? 🌙🚿 One simple habit I’ve been loving is showering in low light. Dimming the lights (or using candlelight) can help signal to your body that it’s time to wind down for sleep. Add warm water, calming scents and the sound of running water, and suddenly your evening shower becomes less of a routine and more of a ritual. #neomambassadors #EveningRoutine #SleepRoutine @neomwellbeing

If you like recipes like this one comment ‘BREAKFASTBOWLS’ for my ‘30 Days of Breakfast Bowls’ series in Ebook form! It contains balanced breakfast bowl recipes with full nutrition breakdowns, plant points, 5-a-day guidance, ingredient swaps, and practical tips to help you build satisfying, nourishing breakfasts with ease. Warm caramelised banana, creamy Greek yogurt, and a cinnamon crumble topping that tastes like banana bread but comes together in minutes 🤍 This Banana Crumble Yogurt Bowl is balanced, high in protein, and rich in fibre to help keep you satisfied. The banana cooks until soft and golden, while flaxseed, oats and hemp seeds create a delicious crumble-like topping that makes it feel cosy and indulgent. Banana Crumble Yogurt Bowl 🍌 517 calories | 30g protein | 8g fibre | 49g carbs | 21g fat Ingredients
Serves 1 1 tsp olive oil or butter
1 small banana, chopped
25g oats 200g Fage Total 2% Greek yogurt
2 tbsp milled flaxseed 1 tsp vanilla extract 
1 tbsp hemp seeds
1 tsp honey (optional)
Cinnamon Method 1. Heat a pan over a medium heat and add the olive oil. Add the chopped banana and cook for 1–2 minutes until softened. 2. Add the oats and hemp seeds, sprinkle over plenty of cinnamon and continue cooking for another 2–3 minutes until lightly toasted and caramelised. 3. Stir the milled flaxseed and vanilla extract into the Greek yogurt and leave for 1–2 minutes to thicken slightly. 4. Spoon the yogurt into a bowl and top with the warm banana crumble mixture. 5. Drizzle over the honey and finish with an extra sprinkle of cinnamon. . . . . . #nutritionistrecipes #nutritionist #breakfastrecipes #breakfastideas #breakfastbowl

If you like recipes like this, comment ‘PROTEINSNACKS’ and I’ll send you my Free High-Protein Snacks Without Protein Powder E-Book 🤍 High-Protein Snacks (No Powder Needed!) Ep. 10 🥬 A fresh, high-protein twist on a classic chicken salad, made lighter with thick Greek yogurt instead of mayonnaise. Herbs and lemon add brightness, while crisp gem lettuce keeps it balanced, satisfying, and easy to put together. Chicken Salad Lettuce Cups 205 calories | 29g protein | 5g carbohydrates | 7g fat Ingredients Serves 2 150 g cooked chicken breast, shredded
100g Fage 5% Greek yogurt
2 tsp Dijon mustard
Juice 1 lemon 
2 tbsp finely chopped spring onion
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped 2 tbsp parsley 
Salt and black pepper
6 gem lettuce leaves Method 1. Add the chicken, Greek yogurt, Dijon mustard, lemon juice, spring onion, dill, chives, parsley, salt, and black pepper to a bowl, then mix well until evenly coated. Taste and adjust seasoning if needed. 2. Spoon the mixture evenly between the 6 gem lettuce leaves and serve. 3. Top with some chopped herbs to serve! . . . . . . #healthyrecipes #highproteinsnacks #nutritionistrecipes #healthylifestyle #snackideas

These Chickpea Cookie Dough Stuffed Dates taste like a cross between cookie dough and a chocolate chip dessert, with a naturally sweet Medjool date base and a creamy chickpea cookie dough filling. They’re simple to make, require no baking and are packed with fibre from the chickpeas and dates, making them a satisfying snack or sweet treat. Chickpea Cookie Dough Stuffed Dates 🍪✨ Per Date 5 plant points | 117 calories | 2g protein | 19g carbs | 3g fat | 3g fibre Makes 18 stuffed dates Ingredients
200 g chickpeas, drained
2 tbsp smooth peanut butter
1 tbs maple syrup
½ tsp vanilla extract
Pinch of salt
30 g ground almonds
30 g dark chocolate chips
18 Medjool dates
10 g dark chocolate, melted (for drizzling) Method 1. Add the chickpeas, peanut butter, maple syrup, vanilla extract and salt to a food processor and blend until completely smooth. 2. Add the ground almonds and blend again until a thick cookie dough forms. 3. Fold through the chocolate chips. 4. Slice the dates open lengthways and remove the stones. Fill each date with approximately 1 tablespoon of the cookie dough mixture. 5. Drizzle with the melted dark chocolate and chill in the fridge for 30 minutes before serving 6. Store in an airtight container in the fridge for up to 5 days. . . . . . #healthylifestyle #healthyrecipes #healthydessert #snackrecipes  #chocolaterecipe