Feel Good Nutrition

Feel Good Nutrition Be healthy and feel great with Feel Good Nutrition and Wellness.

23/03/2026

Easy & Delicious Tomato Soup 🌟

1 kilo tomatoes (boiled for 5 mins and peeled)
1 cup water
1 small chopped red onion
4 cloves garlic chopped
1 tbsp olive oil
3-4 tbsp butter
1/3 cup grated Parmesan
Handful fresh basil
Salt & pepper to taste

Cook onion and garlic in 1 tbsp olive oil for 4 minutes until just starting to brown.
Add tomatoes. Blend. Add butter, water & basil and blend again. Add cheese, salt and pepper.

If you don’t have handheld blender, you can literally place all ingredients (except cheese) in a blender and blend, then heat on the stove, add cheese, serve..

Enjoy!

12/03/2026

1 cup sushi rice
Seaweed sheets
7 eggs
2 tbsp gluten free soy sauce (tamari)
2 tbsp Worcestershire Sauce
1/4 cup rice vinegar
2 tbsp agave syrup or honey
Sesame seeds
Furikake seasoning

Cook the rice in a pot. When it’s nearly done add the rice vinegar mixed with agave or honey, then continue cooking until done.

Make tamago by whisking eggs, add soy sauce and Worcestershire sauce. Mix.
Apply egg in thin layer in tamago pan. Roll into tamago shape, add another layer allowing it to roll under cooked tamago. Then repeat.. once it’s the thickness you like, remove and make a new one. This can make x2.

Get seaweed sheet, add thin layer of cooked and slightly cooled rice. Sprinkle sesame seed and furikake seasoning, or just sesame seed. Add thinly sliced veg and sliced tamago. Roll tightly. Slice into sushi pieces. Repeat.

Enjoy!

12/03/2026

Chickpea Banana Cookies

1 can chickpeas
3 small banana
1/4 cup peanut butter
3 tbsp maple syrup
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
Pinch salt
2 tbsp flaxseed
1/4 cup Choc chips

Mix all ingredients in food processor to form a dough..

Place spoonfuls on parchment paper covered baking tray.

Bake for 20 minutes 180C.

Cool and enjoy!

12/03/2026

Vegetarian Pasta

1 large sweet potato cut into cubes
1 red bell pepper chopped
6 cloves garlic
Pinch salt
1 tbsp olive oil
Place above ingredients on baking tray covered with parchment paper. Mix around to coat in salt and oil then bake at 200C for 20 minutes.

2 zucchini sliced
2 carrots sliced
1 onion sliced
4 cloves garlic chopped
1 tsp oregano
Salt and pepper to taste
1 tbsp olive oil
Cook above ingredients together in a pan until cooked through. Medium heat.

Cook pasta as instructed. I used about 1 1/2 cups of gluten free pasta.

Drain pasta once cooked and add to already cooked zucchini and carrot..

Blend roasted sweet potato, red pepper and garlic in blender with about 3/4 cup water. Put 1/4 cup at a time and continue until you have consistency of sauce you want. You can add more or less..

Sprinkle with Parmesan, chopped parsley and a few toasted pine nuts.

Enjoy!

26/02/2026

Chickpea Bread 🌟
Gluten-free, Sugar-free, Dairy-free
Grain-free, High-protein 🌟

300g dried chickpeas
6 tbsp psyllium husk flakes
3 tsp bicarbonate soda
1.5 tsp salt
1 tbsp dried rosemary
25 ml Extra virgin olive oil
45 ml apple cider vinegar
225-275 ml water

Soak chickpeas in water overnight, make sure water is plenty higher than chickpeas as they will absorb a lot of it.

The next day..

Preheat oven to 180c

Place all above ingredients in a food processor and blend together to form a dough. Start with the least amount of water and add only if you need it. I added the 275ml water and should have added less, perhaps stopped at 250ml.

Once a dough has formed, shape into a bread round or oval loaf shape, place on parchment paper on baking tray.

Sprinkle top of bread with a little more salt and rosemary.

Bake at 180c for 70 minutes.

Cool on wire rack, then slice and place in fridge or freezer in parchment paper then ziplock, or other Tupperware. I place in freezer and remove to toast as needed.

Note: you can leave out the rosemary if you’d prefer this bread plain, or you can add other seasoning too.


25/02/2026

Chocolate Mousse
Gluten-free, dairy-free, sugar-free
200g dairy free dark chocolate (use sugar-free to keep recipe sugar-free)
2 packs soft tofu
5 tbsp raw cacao
1/3 cup maple syrup
1 tsp vanilla
1 tsp cinnamon

Melt chocolate in a bowl over pot of boiling water.

Mix cacao powder with just enough boiling/hot water to turn it into a thick chocolate sauce and remove all the powdered chocolate lumps.

Blend drained tofu with the cacao powder that is mixed with water and maple syrup. Once it’s looking smooth then add the melted chocolate, vanilla and cinnamon and blend again until smooth.

Pour the mousse into serving bowls. I filled 8 dessert bowls.

You can put chopped pieces of healthy brownie inside as I have done in the video, if you choose or have it on its own.

My brownie recipe is in the previous video.

Give it a go, and enjoy!

23/02/2026

4 ingredient Chocolate Brownies 🌟
(Or 3 Ingredient for flour-free)
Gluten-Free, Sugar-Free, Dairy-Free, Vegan.

4 medium sized very ripe bananas
2 very heaped tbsp peanut butter (oil free and sugar free)
2 tbsp all-purpose gluten-free flour
2-4 tbsp cacao powder

Mash banana and mix with peanut butter

Mix flour and cacao together.

Add wet ingredients to dry. Mix.

Spread out on 8x8 tray covered with parchment paper.

Bake 180c for 20 minutes in preheated oven.

Cool, cut, enjoy!

Note: Remove all-purpose flour for flour free option. Use 2-3 tbsp cacao powder for a less dark chocolate taste.

16/02/2026

Healthy ‘Baked Beans’ & Veg
Stuffed Sweet Potato

Mix to make a sauce:
1 tsp paprika
2 tsp tomato paste
1 tsp apple cider vinegar
1 tsp Dijon mustard
2 tsp honey
2 dashes cayenne pepper
1 tsp oregano
1/2 cup water

Prepare veg:
2 carrots chopped into small cubes
1/2 head cabbage chopped into small pieces
1/4 cup water

Sweet potatoes (1 per person)

Cook in pressure cooker the beans:
1 cup white beans cooked in pressure cooker for 45-50 minutes if from dry or about 35 minutes if soaked overnight.

Cook beans in pressure cooker.
Cook veg in frying pan or wok. Carrots first with 1/4 cup water for 5 minutes, then add cabbage and cook another 5 minutes. Add sauce and 1/2 cup water + 1tsp salt. Cover and simmer another 2 minutes, then add cooked beans. Mix.

Cook however many sweet potato you need, top with bean and veg mix.

Enjoy!


12/02/2026

Korean Style Beef & Veg

Mix to make sauce:
4 tbsp Soy sauce
2 tbsp honey
2 tbsp sesame oil
2 tbsp rice vinegar

Slice/ julienne veg:
1 Sayote julienned
1 red pepper julienned
Bok choy chopped
1 whole head garlic chopped small pieces
1 red onion sliced
2 inches chunk fresh ginger chopped small pieces
2 tbsp extra virgin olive oil

500g beef (chopped to bite size pieces)

Cook beef in pressure cooker (if you have one) covered with water for 30 minutes to tenderize.
If not, as an alternative, you can marinate the thinly chopped beef overnight (or for 4 hours minimum) in the above sauce to help tenderize it, then you would use the beef with the sauce to add to this dish. Once done remove from pressure cooker, drain out water and set beef aside.

Mix sauce ingredients to make sauce.

Prepare/ chop/ julienne veg as mentioned above.

Place onion and ginger in pan with 2 tbsp olive oil and cook for about 4 minutes med/high heat until slightly browning, stirring regularly so not to burn. Add garlic and cook another 1-2 mins. Add Sayote and 2 tbsp water. Place lid on pan and cook 5 minutes. Add remaining veg, meat and sauce and cover and cook another 4 minutes. Remove lid, turn up heat and cook until water has evaporated.

Serve with rice or sweet potato or side of choice.

Enjoy!

Note: I use water instead of extra oil to steam cook the vegetables. This is a much healthier way to cook, and you can add water spoon by spoon as needed if it evaporates too fast to avoid food sticking to the pan and/or burning. So keep an eye on it.

06/02/2026

Fresh Spring Roll

Sauce

Mix together…
2 heaped tbsp peanut butter
3 tbsp lemon juice
3 tbsp rice vinegar
1 large clove garlic crushed
2 tbsp tamari (soy sauce)
1 tbsp sesame oil
2 shakes cayenne pepper
2 tbsp maple syrup
1 tsp grated ginger
water to desired consistency

For the rolls..
rice paper (spring roll) wraps
Thin rice noodles
1 carrot cut in long strips
1 cucumber cut in long strips
1 red pepper cut in long strips
1/2 cup coriander
Few lettuce leaves
1 block tofu cut lengthwise as in video
1 tbsp olive oil

Cook tofu in olive oil on each side for about 15 minutes total.
Prepare veg into long strips. Leave the leaves of lettuce and coriander whole.
Prepare rice noodles as directed on pack.

Dip rice paper roll in water covering entire rice paper for just a couple of seconds, then move to dry plate and start layering.. lettuce then tofu, noodles, carrot, cucumber, pepper, coriander.. roll up.

Repeat until all filling is gone.

Cut into bite size pieces or eat whole roll like a wrap, or cut into bite size halves and eat like a wrap.

Enjoy!

05/02/2026

Healthy Chicken Bowl

Serves 3

3/4 cup Adlai or Quinoa (follow cooking instructions)

1 cucumber (cut in half then sliced)
1 Carrot (grated)
1 beetroot (diced into small pieces)
1 red pepper (sliced thin lengthways, then in half)
1/4 cup roasted pumpkin seed
15 quail eggs or 3 regular eggs

3 chicken breast

1 cup kale chopped
1/2 cup parsley chopped

Mayo dressing
4 heaped tbsp healthy choice of mayonnaise
3 garlic cloves crushed
1/2 tsp salt
2 tbsp honey
4 shakes cayenne pepper
4 shakes paprika
3 tbsp lemon juice

Lemon vinaigrette
1 tbsp lemon juice
3 tbsp olive oil
Dash of salt
Dash of pepper

Chop, dice, slice, grate all the veg.
Boil quail eggs.

Cook chicken breast if you’re not using left over chicken.

Cook your Adlai or quinoa.

Toast your pumpkin seeds.

Mix mayo dressing ingredients in a small bowl.

Mix vinaigrette ingredients in a small bowl.

Mix kale and most of parsley together in a bowl, keeping a little parsley for garnish later. Pour vinaigrette over the top and mix..

Place this in portions at bottom of 3 bowls.
Place some Adlai or quinoa on top.

Start layering veg, pumpkin seed, quail eggs, around the bowl.

Place cooked and sliced chicken breast in middle of bowl.

Top with mayo dressing.

Sprinkle with parsley.

Enjoy!

04/02/2026

Millet Bread
Gluten-free, vegan, oil-free

5 apples (make apple sauce by peeling, chopping and heating in a pan on medium heat with 2 tbsp water until they break down into a sauce. Stir occasionally).

Mix together in a bowl…
4 cups millet flour
1 cup ground flaxseed
1 cup tapioca starch
3 tsp baking powder
1 tsp salt

Add seeds…
1/2 cup whole flaxseed
1 cup pumpkin seeds
4 tbsp sesame seeds

Add wet ingredients to dry mix…
1 cup apple sauce
2 cups warm water
4 tbsp maple syrup or honey

Mix well.

Get heaped tbsp of dough and shape into rolls. Bake at 190c for 35 minutes. Until firm and golden in color.

Remove from oven, cool, wrap individually once cool in aluminum foil then place in large ziplock and freeze. I kept a few in the fridge that we ate over next 2 days.

Enjoy!


Address

London
SW62UT

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm

Website

Alerts

Be the first to know and let us send you an email when Feel Good Nutrition posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Feel Good Nutrition:

Shortcuts

Featured

Share

Share on Facebook Share on Twitter Share on LinkedIn
Share on Pinterest Share on Reddit Share via Email
Share on WhatsApp Share on Instagram Share on Telegram

Category