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Duke Street Kitchen

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Duke Street Kitchen

I’m Clare and I’m a Clinical Nutritionist, health & wellness coach, foodie and busy mum

15/09/2026

☀️☀️☀️Spring has sprung and my smoothie matches my garden!

This easy smoothie could be breakfast or a snack, tastes delish (you can’t taste the spinach at all) and is packed full of vitamins and nutrients. Even got the teenage seal of approval!

1 frozen banana
120 grams spinach
50g avocado (about a 1/3)
200ml apple juice
Squeeze of lime (optional but is good)
Protein powder (optional depending on your protein goals)
Handful of ice cubes

Blitz everything together until smooth.

Healthy fat from the avo, 2 serves of veg, nearly 2mg of iron (a quarter of men’s daily dose or 12% of women’s), 8g fibre (quarter of women’s daily recommended intake) and depending how much protein powder you use upwards of 20g protein (I used 2/3 of a serve so 23g for my smoothie).

26/08/2026

When you can’t get your fav Acai bowl – bring acai with you!

1 cup dates, soaked in a little boiling water
1 cup cashews
4 tbs acai powder (I used Power Foods organic)
2 tbs chocolate protein powder (optional)
1/3 cup coconut (unsweetened)
2 tbs coconut butter

Blitz cashews until fine.
Add all other ingredients and blitz until blended and sticking together.
Shape into balls – roll in more dessicated coconut.

Acai berries are a great source of anti-oxidants and flavonoids – including anthocyanins (which give them their purple colour). Remember to eat the rainbow to keep your gut happy 🌈 🌈

I made 14 balls from this amount - each one will give you 3g protein and 3g fibre.

25/08/2026

❤️❤️❤️❤️A very random selection of food but what my daughter wanted to end her 40 hour fast with which she did as part of a school 40 hour challenge (plus a bit of fried chicken 🤣🤣). Super proud of her for completing it (and with barely any complaining too!!)

❤️❤️❤️❤️

12/08/2026

Cottage cheese berry loaf 🍓🍓

350g cottage cheese
3 eggs
1/3 maple syrup
1 tsp vanilla extract
½ cup oat bran
½ plain flour
1 tsp baking powder
1 cup berries (mine were frozen)

Blend cottage cheese in a blender until smooth.
Add eggs, maple syrup, vanilla and blender again.
Add bran, flour, baking powder and blend briefly.
Gently stir in the berries and place in a loaf tin.
Cook at 180 degrees for c.40mins (less if your berries weren’t frozen). Slice and enjoy!

Cottage cheese and eggs are great for protein whilst the bran adds some fibre. Berries up your polyphenols and anti oxidants (and contain fibre too).

05/08/2026

💚💚Chunky minestrone soup

With 12 of your weekly 30 plants to keep your gut happy this soup is a proper meal in a bowl! Put in the slow cooker and it’s done! It’s cheap and also great for using up random bits of veg you might have in the fridge.

2 carrots
2 celery sticks
2 onions
½ cup red lentils
1 cup frozen peas
100g green beans – sliced into small rounds
1 cup pasta (small shapes - gf if desired)
4 garlic cloves
1 tbs olive oil
200g bacon
2 tins of tomatoes
2 cups chicken/veggie stock - I used chicken bone broth
4 cups water
2 tbs tomato paste
1 tbs Worcestershire sauce
1 can cannellini beans
1 tsp salt/1 tsp pepper
40g parmesan grated (plus more for serving)
4 bay leaves
2 Sprigs of thyme
1/3 bunch parsley

Optional extra veg - swap for what you need to use
Butternut squash – 300g
Cabbage – 200g

Brown bacon in slow cooker (or frying pan). Add ingredients into pan as you’re chopping them – onion, garlic, celery, carrot first.
Add all other ingredients – except pasta, peas, beans. Give it a good stir. Cook in slow cooker for 5-6 hours. Add pasta, beans, peas for last hour. It will be quite think - add more water or stock if you’d like a thinner soup.
Top with chopped parsley and more grated Parmesan to serve.

Can be made veggie – remove bacon and use veggie stock not chicken.
Can be made vegan – as above and also remove parmesan – add 1 tbls nutritional yeast.
Can be gluten free - use gf pasta

About 2 cups of soup made as above gives nearly 25g of protein and 10g of fibre. Serve with crusty sourdough.

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