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6 Week Food Choice Programme

6 Week Food Choice Nutrition Programme

EMPOWER YOUR EMPLOYEES

The 6-Week Food Choice Nutrition Programme is an evidence-based programme aimed at empowering employees to reach their nutrition-related goals.

Masterclasses

POPULAR TOPICS

  • 6-step guide to eating well to enhance performance
  • Understanding a sensitive gut
  • Plant-based forward-eating
Masterclasses

Popular Recipes

Baked Pesto Chicken

Baked Pesto Chicken

Nutrition per serving

Baked Pesto Chicken Nutrition

Serves: 4 | Prep Time: 5 min | Cook Time: 30 min

Ingredients

  • 4 Chicken Breasts, skin removed
  • 4 tsp. Basil Pesto
  • 320g Cherry Tomatoes
  • 30g Grated Mozzarella
  • 20g Green Beans
  • 240g Brown Rice
  • 40g Spring Onions, Chopped

Method

  1. Preheat the oven to 180 C/Gas Mark 4
  2. Place the chicken on a baking tray lined with baking parchment
  3. Spread one teaspoon of the pesto on the top of each chicken breast
  4. Add the cherry tomatoes and green beans to the tray and place in the oven for 20 minutes.
  5. Meanwhile, cook the rice according to the packet instructions
  6. Remove the chicken from the oven, sprinkle the grated cheese over the top, then return to the oven for a further 5-10 minutes until the cheese has melted and turned golden. Ensure the chicken is cooked through before serving.
  7. Serve the chicken with the vegetables, rice and sprinkle some chopped spring onions over the top
Mediterranean Baked Fish

Mediterranean Baked Fish

Nutrition per serving

Baked Fish Nutrition

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

Ingredients

  • 2 tbsp. Rapeseed Oil
  • 800g Baby Potatoes, Thinly Sliced
  • 1 Onion, Sliced
  • 2 Cloves of Garlic, Chopped
  • 1 Red Pepper, Sliced
  • 1 tsp. Paprika
  • 1 tsp Cumin
  • 1 Tin Chopped Tomatoes
  • 3 tbsp. Raisins
  • 400g White Fish Fillets, Skin Removed
  • Juice of Half a Lemon

Method

  1. Preheat the oven to 200 C/Gas Mark 6.
  2. Add one tablespoon of oil to an oven tray, and toss the sliced potatoes in the oil. Place in the oven for 20-30 minutes until golden
  3. While the potatoes are cooking, heat one tablespoon of the oil in a pan over a medium heat. Add the onion, garlic and peppers and cook for 5-10 minutes until golden.
  4. Add the spiced to the pan and cook for 1 minute.
  5. Add the chopped tomatoes to the pan and allow to simmer for 5 minutes. Stir in the raisins.
  6. Transfer the tomatoes and vegetables to an oven-proof dish. Add the fish and lemon juice.
  7. Bake in the oven for 15-20 minutes until the fish is cooked through
  8. Serve with the roasted potatoes.

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