Nita McLoughlin Nutrition & Holistic Therapies

10/03/2026

27/02/2026

Simple low-carb fish stir fry with fermented sriracha sauce:
Cod, garlic, freshly ground sea salt & pepper, red onion, courgette, peppers (or veg of choice), with cauliflower & broccoli rice, drizzle sriracha sauce on top & sprinkle with ground wakame

26/02/2026

Spirulina is a nutrient dense algae, boasting antioxidant, anti-inflammatory and immune-boosting properties. It is one of the most protein-dense foods available, containing all essential amino acids and significant amounts of iron and B vitamins.
Spirulina smoothie: blend 1 banana, 1/2- 1 tbsp spirulina, tsp apple cider vinegar, tsp pure honey(or more, to taste), water, sprinkle of cinnamon.

24/02/2026

Homemade granola, tortilla chips, kefir, almond milk. The benefits of homemade - you control the ingredients and therefore can add pure, wholesome ingredients and flavours; you control the sugar and salt content, you can add extra protein. You know exactly what is in your food.

17/02/2026

Banana oatmeal pancakes
1 cup gluten-free rolled oats
1/2 cup almond milk
2 tbsp maple syrup
1 ripe banana
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt coconut oil, for cooking maple syrup, your favourite toppings e.g. fresh fruits, nut butter
Instructions
Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla, baking powder, salt.
Process until completely smooth.
Brush oil in a non-stick pan over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone. Serve with toppings of your choice.

17/02/2026

17/02/2026

For these pancakes I used gut friendly homemade kefir and as I wanted them to be gluten free, I used a mix of oats and chickpea flour.
Kefir Pancakes
(egg and gluten free)
2 cups buttermilk or kefir (2% fat content or higher recommended)
1 tsp baking soda
1 tsp Celtic sea salt
5 tbsp maple syrup (plus more to taste)
1 tsp vanilla extract
1 cup oats
½ cup gluten free/chickpea flour
3 tbsp milled flaxseed
3 tbsp desiccated coconut
Topping ideas:
Natural yoghurt, cardamom & honey
Or fresh berries, cinnamon & maple syrup
For frying:
2 Tbsp butter &/or coconut oil
Instructions
Combine all ingredients for the batter in a medium bowl. Let rest for 5 minutes.
Preheat a frying pan over medium-low heat.
Add half a tablespoon of butter, let it melt and spread around the pan.
Scoop out mixture in small amounts to make small pancakes which are easier to flip. Cook for about 2-3 minutes per side, until nicely browned.
Serve warm with toppings of choice.