GQ Jordan Nutrition (2026)

18/12/2025

Viral döner kebab, with a slightly festive twist. 👇🏻

This has been all over my feed lately and so many of you asked me to try it, so here we are.

A few creators have been doing versions of this (and clipped here), but I followed the original recipe pretty closely from , credit where it’s due. Go give him a follow.

Other creators featured in this video - who are also amazing:

It’s simple, very satisfying, and honestly great for feeding a crowd.

You’ll need (serves 4):

• Blend 2 onions into a paste and add to 1kg mince (beef, lamb, or a mix)
• Add ~50ml olive oil (use less if you like), 4 heaped tbsp yoghurt
• 2 tbsp paprika, 2 tbsp black pepper, 2 tbsp chilli flakes
• 2 tbsp cumin, 2 tbsp oregano
• 1–2 tbsp salt, to taste
• Mix until smooth and well combined

Spread the mixture very thinly onto square sheets of parchment paper, just a few mm thick. Roll up tightly, repeat, and place seam-side down on a baking tray.

Bake at 200°C for 20 minutes.
Remove, drain off excess liquid, then bake again for 15 minutes until the paper is deeply browned.

Unravel, finish with lemon juice, and if you want extra crisp, return to the oven for 5-10 minutes.

Serve with flatbreads (recipe in the comments).

Approx nutrition (per serving)
Turkey döner + 1 medium wrap + tomato & onion
(Serves 4, using 5% turkey mince)

• Energy: ~510-540 kcal
• Protein: ~47-50 g
• Fat: ~22-24 g
– Saturated fat: ~4-5 g
• Carbohydrate: ~35-40 g
• Fibre: ~4-5 g

fakeaway

13/12/2025

Irish soda bread ☘️... Serve with stew, soup or just on its own with some real butter this Christmas 🧈
(Ideally )

Recipe makes 1 loaf:

Ingredients
200g plain flour (plus extra for dusting)
2 tsp bicarbonate of soda
350g wholemeal flour
600ml buttermilk ... (If you don't have it use:
250g natural yoghurt + 350ml full-fat mi

Method
Heat oven to 200°C (gas 6).
Sift plain flour and bicarb into a bowl, stir in wholemeal flour and rosemary.
Mix buttermilk, pour into the dry ingredients and bring together with a fork until fully wet.
Shape into a round, place on a floured tray, cut a deep cross on top.
Bake for 15 mins, then reduce to 180°C and bake another 20 mins until the base gives a hollow-sound when you tap on it. Cool on a rack.

Quarter the round, slice and freeze. This is so good at Christmas time with some smoked salmon, lemon and black pepper 😍

09/12/2025

Pumpkin blondies reaction video ... With some tweaks 😍

These are so so great - packed full of fibre and nutrients and also naturally gluten free thanks to the buckwheat swap I made!

Thanks to the for another great recipe 💚

INGREDIENTS
1/2 cup pumpkin purée
1 egg or 1 flax egg
1/4 cup peanut butter, drippy
1/4 cup maple syrup
1 cup buckwheat flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 cup chocolate chips (optional)
2 tbsp cacao
Splash of water

METHOD
1. Preheat oven 180°C
2. In a prepared loaf tin, mix together the wet ingredients (first 4 ingredients) and then the remaining ingredients. Mix well.
3. Bake for 20-25 minutes or until a toothpick comes out clean

easyrecipes upffree wholefoods

03/12/2025

Christmas tree date bark ✨👇🏻

Thanks to for this it was a hit in my house ... Check out her page it's full of great ideas 💚

Here's how to make it including my tweaks:
- 13 medjool dates (depends on the size of the piping bag)
- 1/3~ cup nut butter
- 150g chocolate
- chopped walnuts, pumpkin seeds+ raspberries for toppings
- + a pinch of salt

Method:
1. place the dates in a piping bag and use a glass to flatten them out.
2. spoon nut butter into the bag on top of the date layer and repeat with a glass to spread it out.
3. fold over the end and freeze until hard.
4. melt chocolate in a double boiler or microwave stirring every 30 seconds then pipe or spread this on top. Add any decorations, leave to set and enjoy!

Simple, delicious and impressive!

02/12/2025

Viral Butternut Squash Soup 🍂 👇🏻

I gave it a go - with a few nutritionist-approved tweaks to make it more supportive.

Bone broth instead of veg stock, cottage cheese instead of coconut milk... same texture, better balance.

This is creamy, cosy, full of flavour and keeps your energy steady. 10/10 - this one’s staying in my weekly rotation (I've made it twice this week already!)

Thank you to the original creator .vegan - check out his page... its so so great!

Serves 6
Ingredients:
1 small-medium butternut squash (or grab a bag of the prechopped ones in the supermarket)
2 carrots
1-2 red onions
1-2 bell peppers
1-2 heads garlic
2 tomatoes or handful of cherry tomatoes
1½ cups bone broth (instead of veg stock)
2 tbsp cottage cheese (instead of coconut milk)
1 tsp each: black pepper, cumin, paprika, thyme, rosemary
Drizzle of olive oil
Optional: grated ginger, chili oil, fresh coriander

Method:
1. Roast all veg with oil and seasonings at 200°C for about an hour and a half (or less if chopped smaller).
2. Blend with bone broth, cottage cheese and ginger (optional) until smooth.
3. Heat on the hob for a couple minutes+ Taste and adjust - a drizzle of chili oil on top never hurts.

Nutrition (per serving):
kcals: 155 kcal
carbs: 22.7 g
protein: 10 g
fat: 4.0
fibre: 4.5 g

02/12/2025

Life update... + Recipe below 🍲👇🏻

The first move update 🙌🏻

Courgette, peas and leak soup
Ingredients (serves 4)
950g/3 courgettes , sliced into chunks
1 leek, sliced
4 garlic cloves (left in their skins for roasting)
2 tbsp olive oil
650ml bone broth
200g frozen peas
50g Parmesan
90-100g silken tofu (you could use cream instead)
Hot sauce, to finish
Croutons ( or just chunks of bread)
Salt and black pepper

---
Method
1. Heat the oven to 180C (fan).
2. Add the courgettes, leek and garlic cloves to a tray. Drizzle with olive oil, season, and roast for 40–45 minutes until soft and golden.
3. Warm the bone broth in a saucepan and tip in the frozen peas to thaw slightly.
4. Squeeze the roasted garlic from the skins.
5. Add all the roasted veg to the saucepan. Bring to a simmer for 2–3 minutes.
6. Add the Parmesan and silken tofu, then blend until completely smooth. Adjust seasoning to taste.
7. Serve with a drizzle of hot sauce and plenty of croutons on top.
---

Nutrition (approx. per serving)
Energy: ~300 kcal
Protein: ~18 g
Carbohydrates: ~24 g
Fibre: ~6 g
Fat: ~16 g

02/12/2025

Support on Standby: Harissa Butter Beans on Toast 🔥🍞
A proper cosy meal that takes minutes.

You’ll need:
• 1 tin butter beans, drained
• 2 cloves garlic, chopped
• ½ tbsp harissa
• Olive oil
• 2 tbsp cottage cheese (or ricotta if you prefer - both give that creamy lift)
• Lime juice
• Salt + black pepper
• Your favourite bread
• Chilli flakes or herbs to finish

Method
- Warm a drizzle of olive oil in a pan, then add the chopped garlic and harissa.
- Let it sizzle for a couple of minutes until the kitchen smells unbelievable.
- Stir in the butter beans with a splash of water and let everything cook down until glossy and coated.
- Take it off the heat and mix through the cottage cheese - it melts in and gives you extra protein and creaminess.
- If cottage cheese isn’t your thing, ricotta works beautifully too.
- Finish with a squeeze of lime, salt and pepper.
- Toast your bread, pile everything on top, and add a few chilli flakes or herbs if you fancy.

Quick, fiery, comforting - and supportive in all the right ways. That’s Support on Standby.

highfibre highprotein lunchidea dinneridea nutritionistapproved supportiveeating healthylife

02/12/2025

Blueberry muffins serve or swerve? 🧁👇🏻

Okay I had to add some supportive tweaks here and I'm glad I did because the comment section on the OG reel says a lot... Dense.

These simple tweaks make these more balanced and give the muffins a little lift!

Makes 10 muffins:
2 bananas
2eggs
150g/1 cup blueberries
250g/1 cup peanut butter
40-50g/ 1/3 cup oats
1 heaped tsp baking powder
2 tsp maple syrup

Mix it, pour it bake it at 180C/375F for 25mins, eat it.

Thanks to the OG creator

Nutritional values per muffin:
Energy: ~146 kcal
Protein: ~5.9 g
Fat: ~8.4 g
Carbohydrate: ~14.1 g
Fibre: ~2.5 g

02/12/2025

Support on Standby: Cheat’s Ramen 🍜
The kind of bowl that turns your whole evening around.

You’ll need:�
• 350ml chicken stock�
• 1.5 garlic cloves, halved�
• ½ thumb-sized piece of ginger, sliced�
• 2 tbsp soy sauce�
• 1 tsp Worcestershire sauce�
• ½ tsp Chinese five spice�
• Pinch of chilli powder�
• 200g ramen noodles�
• 200g chicken mini fillets�
• 1 stir-fry kit (I used one with bok choy, scallions and chilli)�
• 2 boiled eggs�
• Sesame seeds

Method:�
- Start by oven-cooking the chicken mini fillets for about 15 minutes. Once they’re done, shred them and set aside.
- While they’re in the oven, boil your eggs so they’re ready to go.
- Next, bring the chicken stock to a simmer with the garlic, ginger, soy sauce, Worcestershire, five spice and chilli powder.�
- Let it simmer away for a few minutes.
- Cook your ramen noodles in a separate pot to keep the broth light.
- Add your stir-fry veg straight into the broth for the last couple of minutes so they soften but stay bright.
- Then just bring it all together: broth, noodles, shredded chicken, veg, eggs, sesame.�

supportiveeating winterwarmers nutritionist easydinner easylunch dinnerideas healthydinner nutritionist

02/12/2025

Five minutes of prep and the week is sorted...🙌🏻

Here’s the simple formula I use every time.

THE BAKED OATS FORMULA

1. Base (energy + structure)
• Oats
• Ripe bananas
• Milk
• Baking powder

2. Protein (balance)
• Eggs
• Cottage cheese, Greek yoghurt, or protein powder
* If using cottage cheese/ GY I reduce the amount of milk being used as it gives extra moisture

3. Healthy fat (staying power)
• Nut butter or seeds

4. Flavour (enjoyment)
• Chocolate chips, berries, cinnamon, vanilla, nuts, salt

Once you know the framework, you can turn any ripe banana into a supportive breakfast.

---

MY CHUNKY MONKEY VERSION (makes 9 portions)
- this usually would be some coconut milk or shavings in it but I'm not a fan so have tweaked it

• 3 large ripe bananas mashed
• 300-320g oats
• 600ml milk of choice
• 200g cottage cheese
• 2 eggs
• 2 tbsp peanut butter
• 2 tbsp maple syrup
• 2 tsp baking powder
• couple handuls (60g) chocolate chips
• handful (50g) of chopped pecans
• 1/2 tsp cinnamon
• Pinch of salt

METHOD
1. Mash the bananas in a large bowl.
2. Add oats, milk, cottage cheese, eggs, maple syrup, baking powder cinnamon and salt.
3. Stir through the peanut butter and chocolate chips.
4. Pour into a dish.
5. Bake at 180°C for around 30-35 minutes.
6. Cool, slice into 9 portions and store in the fridge or freezer.

Nutritional value per serving (approx.)
Energy: 340 kcal
Protein: 16 g
Carbohydrates: 41 g
Fibre: 5.5 g
Fat: 10g

oats balancedbreakfast fuelyourself eaaybreakfast nourishyourself mealprep familybreakfasts

GQ Jordan Nutrition

18/12/2025

13/12/2025

09/12/2025

03/12/2025

02/12/2025

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