With the healthy recipes below, you’ll see why a nutritious diet doesn’t have to be boring or flavourless. If you’d like one-to-one help so you change your lifestyle, speak to me at Awesco Nutrition in Enfield. I also cover Broxbourne, Waltham Abbey, Waltham Cross, Edmonton, Cheshunt, Chingford, Palmers Green, and Winchmore Hill.

Ingredients 1 fennel bulb Cherry tomatoes Olive oil Himalayan sea salt Black pepper Instructions Trim and cut the fennel bulbs into quarters and lay in a roasting dish, scattered over the tomatoes. Season with Himalayan sea salt and black pepper and then drizzle with oil Cook for 1 hour or until the fennel is tender Serve as part of a main meal

This mouth-watering salad is so easy to prepare – and it’s filling and nourishing as well. The sprouts are so flavourful and add texture to the salad. Ingredients 1 salmon fillet 2 handfuls of watercress, thick stems removed ¼ cucumber, thinly sliced 1 handful of broccoli sprouts 1 tbsp extra-virgin olive oil ½ fresh lemon Pinch of basil Pinch of Himalayan sea salt Instructions Season salmon with a pinch of basil and Himalayan sea salt and bake in the oven for 12 minutes. Place the cucumber and watercress on a large plate Add the broccoli sprouts to the top Drizzle on the extra virgin olive oil and freshly squeezed lemon Serve with the oven baked salmon and enjoy!

Buckwheat flour is so versatile and nutrient-rich. It’s also gluten-free and high in fibre. The flavour is so rich and nutty. This recipe is also dairy-free. Ingredients 2 eggs 250ml dairy-free milk (I used oats milk) 1 tsp vanilla extract 200g buckwheat flour (organic sprouted buckwheat flour) 1 and a half tsp baking powder 1 tsp cinnamon Pinch of Himalayan sea salt Coconut oil or avocado for cooking To serve Strawberries (hulled and halved) Walnuts (halved) Instructions Whisk the eggs, milk and vanilla together in a jug Mix the flour, baking powder and cinnamon together in a bowl Gradually add the wet ingredients to the dry and whisk Add the pinch of salt and leave to sit for 1 hour Add a bit of the oil to a frying pan and heat on medium heat Add a large spoonful of the batter to the pan - once golden brown, flip the pancake over to the other side Repeat till all the batter is finished Put the pancakes on a serving plate and top with the strawberries and walnuts - and enjoy!

This yummy recipe is made with spiralised courgette. Courgette (also known as zucchini in some parts of the world) has a high-water percentage, is low in carbs and sugar and is bursting with fibre, potassium, manganese and antioxidants like vitamin A and C that help to fight inflammation.It benefits gut health since it is hydrating and provides essential electrolytes and nutrients. Ingredients 2 courgettes, spiralised 1 fillet rainbow trout 1 tbsp avocado oil Handful of chopped fresh spinach Handful of chopped fresh pak choi 1 onion, chopped 2 garlic cloves, crushed Himalayan sea salt Black pepper Instructions Season the rainbow trout with a sprinkle of basil, parsley, sea salt and black pepper, then bake in the oven for about 18 minutes Heat the avocado oil in a skillet or large frying pan on medium heat, add the onions and garlic, stir fry till golden brown Add the spiralised courgette (spiralise with the skin on), spinach and pak choi - then stir fry for about 5-6 minutes Season with a sprinkle of sea salt and pepper to taste Serve as a side dish with the oven baked rainbow trout. Enjoy!