Nutritiously Delicia

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Nutritiously Delicia

Healthy recipes, Meal plans and Nutrition | Nutritionist BSc ANutr Hi my name is Delicia and I’m currently a Nutrition student at the University of Surrey.

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.

22/08/2025

This Peach, Feta, Avocado Salad is the perfect balance of sweet, fresh, and savory flavors, packed with protein and fibre to keep you satisfied. With lean chicken, creamy avocado, butter beans, and a zesty lemon dressing, it’s a nourishing meal-prep option that’s as delicious as it is colorful. Serve it fresh for lunch or make ahead dinner!

I was going to add half a cucumber and sweetcorn to this but completely forgot! If you want to stretch it to 4 portions I would recommend adding that 🤍

Peach, Feta, Avocado Salad 🍑🥑

6.75 plant points 🌱 547 calories | 40g protein | 12g fibre

Ingredients
Serves 3
2 cooked chicken breasts, shredded
2 peaches chopped
1 avocado, chopped
1 red pepper, chopped
150g cherry tomatoes, halved
1 x 400g tin Butterbeans, drained
100g feta crumbled
1 handful basil, chopped

Dressing:
2 tbsp olive oil
Juice of 1 lemon

Salt & Pepper

Method
1. Add the peaches, avocado, cherry tomatoes, red pepper, chicken, butter beans, olive oil, lemon juice and salt and pepper to a bowl and mix together
2. To serve top with some more chopped basil and crumbled feta
3. For a meal prep this will last up to 3 days in the fridge

02/07/2025

How I eat 30g fibre a day as a nutritionist! All the recipes can be found on my page 🤍

Breakfast - I like to add fruit and seeds to my breakfast recipe to add fibre to start my day 🍒

Snacks - For these I chose something high fibre that doesn’t contain added sugar. These bars contain 10g and are made with dates and nuts. You can use code nutritiouslydelicia for £5 off your order! 🤍

Lunch - I like to choose soup, salad or toast with toppings for lunch that are focused around vegetables, beans, lentils or chickpeas!

Dinner - I like to add beans or lentils into my recipes to help boost the protein and fibre content 🫘

Sweet Treat - Dark chocolate contains some fibre and antioxidants so makes the perfect after dinner treat!

26/06/2025

My cookbook was published 6 months ago and I thought I would let some of the reviews speak for themselves 🥹 You can purchase it from most bookstores, Amazon and Oliver Bonas!

My book focuses on helping you to reduce ultra processed foods in your diet and eat healthier with really easy and delicious recipes. I tried to make lots of recipes that are pre-able so it’s easy to eat well while you’re busy! It’s the perfect way to start eating a little bit healthier!

Available to order now via the link in my bio! If you plan on getting the book then ordering makes a HUGE difference to me, and to the success of the book so it would mean the world to me if you ordered 🫶🏻

06/06/2025

If you’re trying to cut down on UPFs, these easy wholemeal wraps are a perfect place to start. Made with just a handful of real ingredients, they’re soft, delicious, and versatile! You can order my book ‘Unprocessed Made Easy’ for more recipes to help you eat less UPFs 🤍

Easy 3 IngredientWholemeal Wraps

Ingredients
Makes 4
225g wholemeal flour
Pinch salt
3 tbsp olive oil
150ml warm water

Method
1. Add all the ingredients in a bowl and mix to form a ball
2. Tip onto a work surface and knead for a couple minutes
3. Divide into 4 pieces and roll out thinly into circles
4. Heat a pan on medium high heat and add a small amount of olive oil ( you get a spray olive oil to do this!)
5. Add a wrap and cook for about 2 minutes on each side!

29/05/2025

Try making these easy bagels instead of buying them! They are so quick and easy to make and don’t require kneading or waiting for them to rise! 🤍

5 Ingredient Greek Yogurt Bagels

220 calories
15g protein
4g fibre

Makes 4

Ingredients
320g Greek yogurt
180g whole meal flour
1 tsp baking powder
1 egg for egg wash
Pinch of salt
2 tbsp of everything bagel seasoning to top( this contains Golden Linseeds, Smoked Sea Salt, Poppy Seeds, Nigella Seeds, Dried Garlic, Dried Onion)

Method
1. Add the Greek yogurt, flour and baking powder in a bowl and mix to form a smooth ball of dough
2. Divide into 4 pieces and roll into balls
3. Make a hole in the middle of the ball and form into a bagel shape
4. Brush with an egg wash and then double over bagel seasoning
5. Bake at 180°C for 20-25 minutes until golden brown!

26/05/2025

This dip is so simple to make and is really delicious! I use jarred roasted red peppers in this recipe to make it quick and easy to put together! 🤍

Roasted Red Pepper Whipped Feta Dip

Ingredients
200g feta
300g soft cheese
1 x 320g jar roasted red peppers, chopped
Juice 1 lemon
Salt and Pepper
1 tsp smoked paprika
1 tsp chilli flakes
2 tbsp olive oil

To top
Chopped parsley
Olive oil
Chilli flakes
Salt and Pepper

Method
1. Add all the ingredients to a food processor and blend until smooth. Reserve 1 pepper to top the dip with
2. Place in a bowl then top with the pepper, parsley, olive oil, chilli flakes and salt and pepper!

23/05/2025

Try making this cottage cheese and oat bread which is packed with protein and fibre. I added lots of different seeds to this so it also contains 6 plant points 🍞

Cottage Cheese Oat Seeded Bread

6 plant points
Naturally gluten free
High fibre
High protein
No kneading required

Ingredients
200g rolled oats (use gf if required)
30g pumpkin seed
30g sunflower seeds
30g milled flaxseed
30g h**p seeds
1 tsp baking powder
1/2 teaspoon salt
300g cottage cheese
2 large eggs

Method
1. Preheat oven to 180°C
2. Add the oats, pumpkin seeds, sunflower seeds, milled flaxseed, h**p seeds, baking powder, salt, cottage cheese and eggs to a bowl and mix until well combined.
3. Form the dough into a loaf shape on a lined baking tray
4. Cover the loaf with foil gently make sure not to squish it and bake covered for the first 20 minutes.
5. Remove the foil and bake for a further 40 minutes until golden brown.
6. Leave it to cool fully before slicing

22/05/2025

Chickpeas may seem a bit weird for cookies but they work so well and add plenty of extra protein and fibre. You’d be surprised how seamlessly they blend into the dough, creating a soft, chewy texture without any strong bean flavor. They’re a clever way to boost nutrition while still making something totally indulgent.

Chocolate Chip Chickpea Cookies

Ingredients

400g tin chickpeas, rained and rinsed
125g smooth almond butter
125g vanilla macadamia nut butter
120ml maple syrup
50g brown sugar
1 tsp vanilla extract
1/2 tsp baking soda
Pinch of salt
60g plain flour (use gluten-free if needed)
120g dark chocolate chips

Method
1. Preheat the oven to 180°C.
2. Add all ingredients apart from the chocolate chips and flour into the food processor.
3. Blend for a few minutes until completely smooth.
4. Add in the flour and blend until its evenly combined
5. Remove the food processor blade add the chocolate chips then mix them in.
6. Line a baking tray with parchment pape and scoop the
7. Bake for approximately 15 minutes until lightly golden brown
8. Let cool for around 10-15 minutes before moving to a cooling rack.

21/05/2025

This is one of my favourite recipes and it is so easy to make! I like adding chickpeas to the base not only for extra texture but also for a boost of plant-based protein and fibre, which makes the dish more filling and nourishing. It’s a great way to give the classic version a little twist and make it even more wholesome. Serve it straight from the pan with warm crusty bread or pita 🤍

Chickpea Shakshuka

5 plant points
2/5 a day
7.5g fibre

Ingredients
Serves 4

1 tbsp olive oil
1-2 onions, finely chopped
2 red peppers, finely chopped
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp cumin
1 tsp chilli flakes
3 tbsp harissa pasta
2 tins chopped tomatoes
1 tin chickpeas, drained
8 eggs

Toppings
Chilli flakes
Chopped coriander
Optional crumbled feta cheese

Method
1. Heat some olive oil in a pan and add in a chopped red pepper and onion and cook until soft.
2. Then add in a couple spoons of harissa paste, cumin and smoked paprika and cook for a couple minutes.
3. Then add a tin of chopped tomatoes and simmer for 10-15 minutes.
4. Crack in eggs 8 eggs
5. Cook until the whites are set but the to yolks are runny.
6. Then sprinkle over coriander, salt, pepper and chilli flakes.
7. Serve with toasted sourdough or pitta.

18/05/2025

This Berry Breakfast Loaf is a wholesome, naturally sweet bake that’s great for breakfast, a snack, or even dessert. It’s packed with nourishing ingredients like flaxseed, bananas, buckwheat flour, and berries, and it’s fully plant-based and gluten-free (if using gluten-free oats). It comes out soft and moist, with just the right amount of sweetness and a fruity burst in every bite. Perfect with a cup of tea or coffee — or enjoyed warm with a spoonful of nut butter! 🤍

Berry Breakfast Loaf

Makes around 10 slices
6.75 plant points

Ingredients
2 eggs
2 bananas
4 tbsp coconut oil, melted
4 tbsp maple syrup
2 tbsp oat milk
1 tsp vanilla extract
200g buckwheat flour
50g oats, plus extra to top
1 tsp cinnamon
1 1/2 tsp baking powder
½ tsp baking soda
100g frozen raspberries
100g frozen blueberries

Method
1. Preheat the oven to 180ºC
2. Mash in the bananas and then add in eggs, oat milk, vanilla extract, melted coconut oil and maple syrup and mix this in.
3. Then add in the buckwheat flour, oats, cinnamon, baking powder, baking soda and mix until combined.
4. Then fold in frozen raspberries and blueberries gently,
5. Scoop into a lined loaf tin and spread out evenly. Sprinkle the top with oats
6. Bake for 45-50 minutes. Cool for 30 minutes then remove from the tin and slice!

Address

Guildford

Website

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

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