Kelly Richardson, also known as The Gourmet Nutritionist is a qualified Nutritionist and Sports Nutritionist specialising in weight loss, gut health and recipe creation.
Kelly’s health and nutrition philosophy is all about taking away the fear of food and how we can categorise food to be either ‘good’ or ‘bad’. She coaches her clients and works with them to improve their relationship with food, encouraging them to get in the kitchen and improve not only their own health but their friends and families as well, making long term improvements.
Kelly has very kindly created two recipes for us to share with you:
Check out Kelly and her beautiful creations on Instagram @thegourmetnutritionist for some cooking inspiration.
Mango and Fresh Tomato Zucchini Pasta with Crispy Prosciutto
GF, DF, paleo, RSF
Prep time + tidy up: 25mins
Cook time: 10mins
350g sweet yellow cherry tomatoes, diced
1 red onion, finely diced
3 garlic cloves, finely diced
1 tsp raw honey
1 tsp pink salt
1/2 tsp black pepper
1/4 bunch coriander, finely chopped
2 red chillies, finely chopped
Juice of 1/4 a lemon
2 tbsp extra virgin olive oil
8 slices prosciutto
500g cooked protein of choice – this pairs well with salmon, prawns or chicken
4 medium zucchinis
2 mango cheeks
Salt and pepper
Start off by making your salsa. Simply mix all of the ingredients together. Taste it. It will seem very garlicky, salty and spicy but the taste will even out when you stir it through the zucchini.
Next add the prosciutto to a medium-hot pan and leave it to cook away, darken and harden. You want it salty and crunchy – additional oil shouldn’t be necessary. Once it’s crisped nicely, set it aside.
Make your zucchini ribbons. The spiraliser is probably my number one kitchen gadget but you can use a simple potato peeler to make ribbons. Then using your hands mix through the salsa.
Divide between 4 plates. Top with some crumbled prosciutto, half a mango cheek and your protein of choice.
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