Nutritiously Delicia

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.

04/05/2026

This Chicken Peanut Butter Noodle Salad is the ultimate high-protein, flavor-packed meal, perfect for the weather at the moment! If you want to make it as a meal prep recipe just store the dressing separately and mix in when you want to eat it 🥜🌶️

Chicken Peanut Butter Noodle Salad

550 calories
29g protein
7g fibre
8 plant points

Ingredients
Serves 4
125g rice noodles
1 red pepper, finely sliced
100g red cabbage, finely sliced
150g radish, finely sliced
2 carrots, julienned
150g frozen edamame beans
2 shredded chicken breasts

Sauce
100ml runny natural peanut butter
2 tbsp soy sauce
Juice 1 lime
1 tbsp rice vinegar
1 tbsp sriracha
2 garlic cloves, minced
1 small piece ginger, grated
1 tosp toasted sesame oil
Hot water to thin the sauce

Toppings
Chopped spring onion
Coriander
Chopped peanuts

Method
1. Cook rice noodles according to the package instructions, then drain and rinse with cold water. Set aside.
2. Boil or steam the edamame beans if using frozen, then let them cool.
3. In a bowl, whisk together natural peanut butter, soy sauce, juice of 1 lime, rice vinegar, sriracha, garlic, ginger and toasted sesame oil until smooth and creamy. Add more hot water if needed to loosen the consistency.
4. In a large bowl, combine the cooked noodles, red pepper, cabbage, radish carrots, edamame, and shredded chicken.
5. Pour the peanut sauce over the salad and toss until everything is evenly coated.
6. Serve immediately or chill in the fridge for a refreshing cold noodle salad!

03/05/2026

This is a go to recipe for me when I need a quick, easy lunch that’s also genuinely nutritious. It comes together in minutes, uses simple cupboard ingredients, and delivers protein, healthy fats, and flavour without any fuss. Perfect for busy days when you want something satisfying but still balanced.

Tomato Sardine Toast

586 calories | 35g protein | 9g fibre | 43g net carbs | 28g fat | 1 portion of oily fish 🐟 | Over 10 plant points with the seeded bread

Ingredients
2 slices seeded sourdough
1 tin sardines in olive oil (I used Waitrose Picante Sardines)
Small handle cherry tomatoes, halved
2 tbsp grated parmesan
Pinch of chilli flakes (if not using chilli sardines)
Drizzle of olive oil
Squeeze of lemon
Fresh parsley

Method
1. Toast the bread until lightly golden.
2. Mash the sardines with some of the oil from the tin, salt, pepper and grated Parmesan.
3. Spread this on the bread,d then layer the tomatoes on top. Add a drizzle of olive oil and a sprinkle of pepper.
4. Place under a hot grill for 4–6 minutes until warmed through and lightly golden.
5. Finish with lemon juice and fresh parsley.

03/05/2026

A balanced twist on Turkish eggs that still feels indulgent, with creamy Greek yogurt, jammy eggs, and crispy chickpeas for added fibre and texture. A simple, satisfying option that works just as well for a weekend breakfast as it does for a quick lunch. You can make this recipe higher in protein if you use 2% or 5% greek yogurt.

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.

Chickpea Turkish Eggs with Greek Yogurt 🍳

574 calories | 25g protein | 7g fibre | 25g carbohydrates | 38g fat

Ingredients
Serves 2

Crispy chickpeas�200 g chickpeas, drained �1 tsp olive oil�1 tsp smoked paprika�Pinch of salt

Turkish eggs�4 large eggs�300 g Greek yogurt�2 garlic cloves, finely grated�4 tbsp fresh dill, chopped�Juice 1 lemon�Pinch of salt�2 tbsp olive oil�1 tsp Aleppo pepper or chilli flakes

To serve�2 slices seeded sourdough bread

Method
1. Preheat the oven to 200°C
2. Pat the chickpeas dry well. Toss with olive oil, smoked paprika and salt. Roast for 25–30 mins, shaking halfway, until golden and crisp.
3. Bring a pan of water to the boil. Add the eggs and cook for 6 mins for jammy yolks. Transfer to ice water, then peel.
4. In a bowl, mix the Greek yogurt with garlic, dill, lemon juice and salt.
5. Spread onto a shallow bowl or plate.
6. Warm olive oil with chilli flakes for 30–60 seconds until fragrant.
7. Slice eggs in half and place on top. Scatter over roasted chickpeas. Drizzle with chilli oil and finish with extra dill.
8. Serve with seeded sourdough for dipping.

03/05/2026

A savoury, balanced breakfast bowl combining fibre-rich roasted sweet potato, omega-3 rich sardines, creamy avocado and a jammy egg for lasting energy and blood sugar balance. Packed with protein, healthy fats and plant diversity to keep you full and nourished all morning.

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.

Sardine & Sweet Potato Breakfast Bowl 🐟🥑🍠

7.25 plant points 🌿 586 Calories | 32g protein | 13g fibre | 33g net carbs | 32g fat

Ingredients
Serves 1
1/2 large sweet potato (150 g), skin on, cubed
1 tsp smoked paprika
1 tsp olive oil
Salt and black pepper
1 small tin chilli or lemon sardines in olive oil( 90–100 g drained)
½ avocado 1 medium egg
1 small handful cherry tomatoes, halved
3 baby cucumbers, chopped
2 tbsp pickled red onion

Optional
Cress
Chives
Salt & pepper
Lemon juice

Method
1. Preheat the oven to 200°C or the air fryer to 190°C. Toss the cubed sweet potato with olive oil, smoked paprika, salt and black pepper, then spread onto a baking tray (or air fryer basket) and cook for 20–25 minutes in the oven or 12–15 minutes in the air fryer, turning halfway, until tender and lightly golden at the edges.
2. Meanwhile, bring a small saucepan of water to the boil. Carefully lower in the egg and cook for 6½–7 minutes for a jammy centre. Transfer immediately to cold water, peel, then cut into small cubes.
3. Drain the sardines if needed. Slice the avocado, halve the cherry tomatoes and chop the baby cucumbers.
4. Arrange the roasted sweet potato in a bowl. Add the sardines, avocado, cherry tomatoes, cucumbers, pickled red onion and cubed egg.
5. Finish with optional cress, chives, salt and pepper or a squeeze of lemon juice if desired.

01/05/2026

Sweet, refreshing, and packed with protein, this Watermelon Shaved Ice Yogurt Bowl is the perfect summer treat. Creamy Greek yogurt pairs with juicy frozen watermelon, crunchy pistachios, and a drizzle of honey for a nourishing bowl that feels like dessert! 🍉

3 plant points 🌱 | 392 calories | 22g protein

Frozen Watermelon Yogurt Bowl
Serves 1 for breakfast or 2 desserts/snacks

1 slice frozen watermelon
200g Fage greek yogurt
1-2 tsp honey
1 tbsp pistachios, chopped
1 tbsp desicated coconut

Method
1. Slice your watermelon and freeze overnight.
2. Remove from the freezer and let it sit for 5–10 minutes so it’s easier to grate or blend.
3. Scoop your Greek yogurt into a bowl.
4. Using a fine grater, grate the frozen watermelon over the yogurt.
5. Drizzle with honey and sprinkle with chopped pistachios to serve!

01/05/2026

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.

If you like recipes like this one comment ‘BREAKFASTBOWLS’ for my ‘30 Days of Breakfast Bowls’ series in Ebook form!

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.

Address

Guildford

Website

https://beacons.ai/nutritiouslydelicia

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