Brooke Kelly

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Brooke Kelly

A clinical nutritionist (BSc) who loves to cook. Delicious real food recipes & programs. Shop my 4 WEEK GUT RESET now via my website.

06/03/2026

Rest and digest 😌🍦

27/02/2026

A meal at our favourite place to celebrate our favourite person🩵 Beautiful jewels by x

Dressed in

25/02/2026

Yummy seasonal meals I’ve eaten in February (because sometimes we just need ideas 💡) …

1. Prawn Salad Plate: poached and chilled prawns in aromats with bitter leaves, quinoa, green olive, tomato, cucumber, basil, pickled shallot and oregano dressing.

2. Taco Plate: chipotle marinated flathead ‘en papillote’ with coriander and shallot pickle, roasted cabbage, avocado, lime, yogurt crema and corn tortilla.

3. Greek Lamb and Grain Bowl: with zucchini and green olive tzatziki.

4. Sam’s Pork Katsu Cutlet: with sweet potato and cabbage, apple, carrot and coriander slaw.

5. Sausage and Mushroom Spaghetti Bolognese

6. Market Salad Bowl: with boiled eggs, rose harissa, smoked trout, fermented vegetables, shredded carrot + sesame + rice wine pickle, tomato, cucumber, bitter leaves, greek feta, lemon vinaigrette + sourdough toast.

7. Fillet steak and roasted garlic zucchini + cold butter bean, tomato and anchovy salad.

8. Green Chicken Minestrone

9. Ora King Salmon and Baby Potato Salad: with shaved fennel, watermelon radish, cucumber, rocket, cos, sauerkraut and maple mustard dressing.

10. Steamed John Dory: with saffron infused champagne sauce and cherry tomatoes.

11/02/2026

Valentine’s fish 🫶🏻🐟 Went to check out the new and came home with a beautiful fillet of John Dory.

Started by sautéing finely sliced eschalot, garlic, parsley stems and crushed peppercorns in good extra virgin olive oil, then bloomed a pinch of saffron until everything turned fragrant and golden. Added smoked paprika, tomato paste and a k**b of butter, deglazed with champagne, tossed in cherry tomatoes and let it slowly confit in the oven until jammy, oozy and sweet.

Finished with Sicilian olives and lots of lemon zest, then spooned it onto the plate as a bed for steamed John Dory and roasted zucchini.

Serve with crusty bread to mop up all that yummy, glossy sauce.

Full recipe is up on Substack (link in bio) x

08/02/2026

On a sunny morning, with a bowl of humble breakfast beans, I finished one of my favourite books of the year: A Waiter in Paris.

You don’t need to be a waiter or have been to Paris to feel seen in Edward Chisholm’s story. It’s about showing up with no real plan, making mistakes, working hard, hitting rock bottom, and slowly finding your way—something I think many of us can relate to.

This recipe was created in much the same spirit: finely sliced eschalot and garlic gently sautéed in a small pool of extra virgin olive oil until jammy, deglazed with a splash of white wine, a k**b of butter added, then a can of butter beans tossed through until just blistered and golden.

Finished with fresh thyme, lemon zest, chilli, salt and pepper, spooned into a bowl with fresh basil and finely shaved Parmesan, and topped with two poached eggs.

My book of the month + a delicious recipe for breakfast beans via my newsletter (link in bio) x

30/01/2026

Just girls getting dolled up to eat @ home 💋🍴(the best restaurant)

27/01/2026

When I have people over for dinner — especially my best friends) — I love leaning into a slow-cooked number. Food that feels like a hug and gives you time to linger at the table, so there’s no missing out on good conversation. Everything prepped. Everything ready. Everything delicious. 🍽️❤️

This week’s menu: Gildas. Braised short ribs with gremolata. Herby roast baby potatoes. A big beautiful salad of rocket, radicchio, cos, shaved radish, herbs & maple vinaigrette.

‘How to Host a Dinner Party Without Losing Your Mind’ + a menu for the nervous cook via my Kitchen Rituals newsletter (link in bio) x

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http://brookekellynutrition.com/

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