Nutritiously Delicia

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Nutritiously Delicia

Hi my name is Delicia and I’m currently a Nutrition student at the University of Surrey.

🍓 Easy, Healthy, Delicious Recipes & Nutrition
🤍 Registered Nutritionist BSc ANutr
📚 Cookbook Author Unprocessed Made Easy
💌 Join my email list for early access to new
nutrition & recipe guides via the link in my bio! I have been interested in science and food since I was little and I started my Instagram account about a year ago to share my recipes and food photography.

07/02/2026

AD This is my idea of the perfect date-night dinner. Marry Me Chicken, lightly coated and pan-seared until golden, then simmered in Pomodoro e Mascarpone sauce and Chicken Stock for a rich, creamy tomato sauce with real depth of flavour. Finished with sun-dried tomatoes, fresh basil and plenty of Parmesan, then served with pasta for a comforting, indulgent meal that’s perfect for sharing. You can use my code DELICIA20 for 20% the sauce and stocks online on www.pottspartnership.co.uk! The stocks are available in most supermarkets - Sainsbury’s, Waitrose, Tesco, Morrisons, ASDA, farm shops and deli’s 💕

And because dessert should feel just as special without any extra effort, it’s finished with a Lemon Posset, topped with softly whipped cream and freeze-dried raspberries. Creamy, citrusy and light. The perfect contrast to a rich main and exactly what you want at the end of a cosy evening in! They’re available in Waitrose, Sainsbury’s and Ocado, with the offer currently exclusive to Ocado.✨🍋🍝✨

Marry Me Chicken with Tomato & Mascarpone Sauce

Serves 2

Ingredients
2 chicken breasts
Plain flour, enough to coat
½ tsp fennel seeds
½ tsp chilli flakes
Salt and black pepper
Olive oil, for frying
1 can Potts’ Pomodoro e Mascarpone Sauce
½ can Potts’ Chicken Stock
80 g sun-dried tomatoes, chopped
Small handful of fresh basil, chopped
A few tbsp Parmesan, grated
180g pasta (Fusilli Bucati or any pasta you like)

Method
Mix the flour with fennel seeds, chilli flakes, salt and pepper.
Coat the chicken breasts in the seasoned flour.
Heat olive oil in a large pan and fry the chicken until golden on both sides.
Add the Pomodoro e Mascarpone sauce, Chicken Stock, stir in sun-dried tomatoes, then leave to simmer for around 10 minutes until chicken is cooked.
Meanwhile, boil the pasta in well-salted water according to packet instructions.
When the chicken is ready, remove it and then stir through the basil and parmesan.
Drain the pasta and toss with the sauce.
Serve the pasta with the chicken, finishing with the remaining parmesan and extra basil.

06/02/2026

If you’re looking for a healthy Valentine’s Day treat make these cashew butter and dark chocolate date hearts! The cashew butter is my favourite for this 🌹

Cashew Butter Dark Chocolate Dates

Ingredients
9 medjool dates
2 tbsp cashew butter
100g dark chocolate
1 tbsp freeze dried raspberries

1. Remove the pit from the dates and slice the top and shape them into hearts
2. Cover with cashew butter and then freeze for around 20 minutes
3. Meanwhile melt the dark chocolate.
4. Dip the dates in the chocolate and then sprinkle over the freeze dried raspberries snd then place in the fridge for around 30 minutes to set!
5. They can be stored in the fridge for a few days!

09/01/2026

Light, nourishing, and naturally balanced, this cottage cheese and blueberry sourdough toast combines protein, fibre, and slow-release carbs for steady energy. It’s fresh, lightly sweet with healthy fats from h**p seeds and warmth from cinnamon. Perfect as a snack as written, or scaled up for a more satisfying supportive breakfast.

Cottage Cheese & Blueberry Sourdough Toast

Per slice 🍞 322 calories | 18 g protein | 35 g carbs | 11 g fat | 5 g fibre

Ingredients
1 slice seeded sourdough bread
100 g natural cottage cheese
1 handful blueberries
2 tsp h**p seeds
1 tsp honey
¼ tsp ground cinnamon

Method
1. Toast the seeded sourdough until golden and crisp.
2. Spread the cottage cheese evenly over the warm toast.
3. Top with blueberries and sprinkle over the h**p seeds.
4. Drizzle with honey and finish with cinnamon.

06/01/2026

This bowl is warm, fruity, and packed with protein and fibre to keep you feeling satisfied for hours. Soft, fluffy scrambled banana oats form the base, topped with a tangy raspberry “jelly,” creamy Greek yogurt, a drizzle of peanut butter, and pumpkin seeds for a little crunch and extra nutrition.

Peanut Butter & Jelly Scrambled Oats 🍓

2/5 a day 🍌 6.25 plant points 🌿 586 calories | 26g protein | 16g fibre | 63g net carbs | 20g fat

Scrambled Oats
Serves 1
1 small banana�
1 whole egg�
40g oats�
Sprinkle of cinnamon�
1 tsp vanilla extract

Raspberry ‘Jelly’ (makes enough for 2 servings)
200g frozen raspberries�
1 tsp maple syrup
2 tsp chia seeds

To Serve
100g Fage 5% Greek yogurt�
2 tsp natural peanut butter�
1 tbsp pumpkin seeds

Method
1. Mash the banana in a bowl, then whisk in the egg, oats, cinnamon, and vanilla until fully combined.
2. Add to a non-stick pan over medium-low heat and let it cook until it browns, and flip it over. Break it apart with your spatula and allow it to continue to brown while stirring, until softly set and fluffy, about 4–5 minutes.
3. Simmer the raspberries and maple syrup in a small pan for 6–8 minutes until thick and jammy, lightly mashing as they cook. Stir in chia seeds to help it thicken
4. Spoon the scrambled oats into a bowl and top with Greek yogurt, warm raspberry jelly, peanut butter, and h**p seeds.

03/01/2026

These tandoori roasted chickpeas are a simple, protein and fibre rich snack made with everyday spices and minimal effort. Perfect for snacking straight from the tray or sprinkling over meals like salad and soup!

Tandoori Roasted Chickpeas 🤍

Per 1/4 recipe | 157 calories | 7g protein | 7g fibre | 16g net carbs | 6g fat  
Ingredients
Makes 4 portions
1 x 570g jar of chickpeas (drained weight 400g) or two cans, drained and rinsed  1 tbsp olive oil 1 tsp cumin seeds, lightly crushed 1 tsp coriander seeds, lightly crushed ½ tsp ground turmeric ½ tsp Kashmiri chilli powder ¼ tsp chilli flakes Salt season

Method
1. Preheat oven to 180°C or air fryer to 180°C.
2. Pat the chickpeas very dry with a clean tea towel.
3. Place the chickpea on a roasting tray and drizzle with olive and sprinkle over spices then mix to fully coat.
4. Roast in oven for 35–40 minutes, shaking halfway, until golden and crisp or in airfryer for 14–18 minutes, shaking every 5 minutes until crunchy and golden.
5. Allow to cool slightly as they crisp up even more as they cool!

Address

Guildford

Website

https://lnk.to/UnprocessedMadeEasy, https://beacons.ai/nutritiouslydelicia

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