The Imperfect Nutritionist

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The Imperfect Nutritionist Founded by Registered Nutritionist Jennifer Medhurst.

Jennifer Medhurst Nutrition is a private nutrition clinic specialising in weight management, problem skin, female health and improving energy, sleep and immunity.

16/09/2026

Crispy Ginger Chilli Chicken Noodles 🌶️🍜

Crispy golden chicken, sesame noodles and edamame, cucumber with a punchy ginger chilli dressing.

Protein: 50 g | Fibre: 10 g | Plant points: 11

INGREDIENTS (serves 2)

Crispy chicken
• 300 g / 10.5 oz chicken breast, sliced into thin bite sized strips
• 2 spring onions, finely sliced
• Small handful fresh coriander, roughly chopped
• 1 tsp ground ginger
• 2 tbsp plain flour
• 1/2 tsp fine salt
• Plenty of black pepper
• 2 tbsp neutral oil, plus more if needed

Noodles
• 180 g / 6.3 oz buckwheat noodles
• 100 g / 3.5 oz frozen shelled edamame
• 2 spring onions, finely sliced
• Small handful fresh coriander, roughly chopped
• 2 tsp sesame seeds
• 1 tsp toasted sesame oil
• Pinch of salt

Ginger chilli dressing
• 2 garlic cloves, roughly chopped
• 20 g / 0.7 oz fresh ginger, peeled and roughly chopped
• 1/4 red pepper, roughly chopped
• 1 small red chilli, roughly chopped
• Juice of 1 lime
• 4 tsp light soy sauce
• 1 tbsp fish sauce
• 1 tbsp soft brown sugar
• 2 tbsp water

To serve
• 1/2 large cucumber, thinly sliced
• Coriander
• Spring onions
• Sesame seeds
• Lime wedges

METHOD

Blend garlic, ginger, red pepper, chilli, lime juice, soy sauce, fish sauce, brown sugar and water until smooth, then set aside.
Pat chicken dry, then toss with spring onions, coriander, ginger, flour, salt and black pepper until lightly coated.
Cook noodles according to the packet, adding edamame for the final 2-3 minutes. Drain well, then toss with spring onions, coriander, sesame seeds, sesame oil and salt.
Heat oil in a large frying pan over medium high heat. Add chicken in a single layer and leave for 2-3 mins until deeply golden, then turn and cook for another 3-4 mins until crisp and cooked through.
Divide noodles between bowls, add cucumber and pile over the chicken.
Spoon over the dressing, then finish with coriander, spring onions, sesame seeds and lime.

15/09/2026

Turkish Eggs with Kefir Whipped Feta 🍳🌶️

Ad for Creamy Activia Kefir whipped feta topped with runny poached eggs, golden cumin chickpeas and warm harissa chilli oil. Creamy, crunchy, spicy and one of my favourite savoury breakfasts.

Protein: 39 g | Fibre: 11 g | Plant points: 9

INGREDIENTS (serves 2)

Kefir whipped feta
• 150 g / 5.3 oz full fat feta, crumbled
• 50 ml / 1.7 fl oz / 3 tbsp Activia Kefir Natural
• 1 tsp extra virgin olive oil
• 1/2 small garlic clove, finely grated
• 1 tsp fresh lemon juice
• Plenty of black pepper

Cumin chickpeas
• 1 x 400 g / 14 oz tin chickpeas, drained and thoroughly dried
• 1 tsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1 tsp fresh lemon juice
• 2 tbsp finely chopped parsley
• Plenty of black pepper

Harissa chilli oil
• 2 tbsp extra virgin olive oil
• 2 tsp harissa paste
• 1/2 tsp Aleppo pepper or chilli flakes, optional

To finish
• 4 large eggs
• 2 wholemeal flatbreads
• Extra parsley or dill
• Chilli flakes, optional
• Lemon wedges, optional

METHOD

Heat 1 tsp olive oil in a frying pan over medium high heat. Add chickpeas and cook for 4 to 5 minutes, then add cumin and cook another 3 to 4 minutes until golden. Stir through lemon juice, parsley and black pepper.
Blend feta, Kefir, olive oil, garlic, lemon juice and black pepper until smooth, thick and creamy.
Poach eggs in gently simmering water for 3 to 3 1/2 minutes until the whites are set and yolks runny. Drain well.
Warm olive oil and harissa over low heat for 30 to 40 seconds until fragrant. Stir through Aleppo pepper if using.
Toast the flatbreads until warm and lightly crisp.
Spread whipped feta between two bowls, top with chickpeas and two poached eggs each, then spoon over the harissa chilli oil. Finish with herbs and serve with toasted flatbread.

13/09/2026

Roast Carrot and Lemon Whipped Feta Toast 🥕🍋

Carrots on toast sounds odd until you try this. Sweet caramelised carrots, salty lemon whipped feta, crunchy walnuts and honey make it creamy, sweet, savoury and properly good.
If you need proof that carrots belong on toast, this is it

Protein: 16 g | Fibre: 5 g | Plant points: 9

INGREDIENTS (serves 2)
• 150 g / 5.3 oz carrots, peeled and halved lengthways if large
• 1 tbsp extra virgin olive oil
• 1/2 tsp sweet paprika
• 1/2 tsp onion powder
• Salt and black pepper
• 100 g / 3.5 oz thick Greek yoghurt
• 75 g / 2.6 oz feta
• Zest of 1/2 lemon
• 1 to 2 tsp lemon juice
• Black pepper
• 2 slices good wholegrain or sourdough bread
• 2 tbsp chopped walnuts
• Small handful dill, mint or parsley, chopped
• 1 tsp honey
• Pinch of Aleppo pepper or sumac

METHOD

Heat the oven to 220°C fan / 425°F. Toss carrots with olive oil, paprika, onion powder, salt and pepper, then roast for 20 to 25 minutes until tender and caramelised.
For the air fryer, cook at 200°C / 400°F for 14 to 18 minutes, turning halfway, until tender and lightly charred.
Blend or mash the Greek yoghurt, feta, lemon zest, lemon juice and black pepper until smooth and creamy.
Toast the bread until crisp, then spread generously with the whipped feta.
Top with warm roast carrots, walnuts and herbs, then finish with honey and Aleppo pepper or sumac.

08/09/2026

Turmeric Scrambled Eggs with Feta and Chilli Oil 🍳🌶️

Soft golden turmeric eggs on crisp sourdough, finished with salty feta, fresh coriander and a warm garlic, chilli and lime oil. Simple, savoury and properly good.

Protein: 22 g | Fibre: 3 g | Plant points: 9

INGREDIENTS (serves 2)

Turmeric scrambled eggs
• 4 large eggs
• 1/4 tsp ground turmeric
• 2 spring onions, finely sliced, white and green parts separated
• 1 tsp extra virgin olive oil
• Small pinch fine sea salt
• Plenty of black pepper

Chilli oil
• 2 tbsp extra virgin olive oil
• 1/2 to 1 tsp chilli flakes
• 1/2 small garlic clove, finely grated
• 1 tbsp finely chopped coriander stalks
• Finely grated zest of 1/2 lime
• Small pinch flaky sea salt

To serve
• 2 thick slices sourdough
• 60 g / 2 oz feta, crumbled
• Small handful fresh coriander leaves
• Lime wedges
• Extra sliced spring onion, optional

METHOD

Toast the sourdough until deeply golden and crisp.
Warm 2 tbsp olive oil in a small pan over low to medium heat. Add chilli flakes for 15 seconds, then garlic for 10 seconds. Remove from the heat and stir through coriander stalks, lime zest and flaky salt.
Whisk the eggs with turmeric, salt and black pepper until evenly golden.
Heat 1 tsp olive oil in a non stick frying pan over low to medium heat. Pour in the eggs, then add the white spring onion.
Slowly draw the eggs from the edges towards the centre to create soft folds. Remove from the heat while still glossy, then fold through most of the green spring onion.
Brush the hot sourdough with a little chilli oil, pile over the turmeric eggs, then finish with feta, coriander, and the rest of the chilli oil.

06/09/2026

Honey Ginger Salmon Rice Bowl 🍯🐟

Sticky honey ginger salmon, speedy vegetable rice, crunchy cucumber and creamy avocado, finished with a glossy honey soy glaze. Sweet, salty, fresh and genuinely doable in 15 minutes.

Protein: 38 g | Fibre: 10 g | Plant points: 9

INGREDIENTS (serves 2)

Salmon
• 2 salmon fillets, skinless, cut into bite size cubes
• 1 tsp olive oil, only if pan frying

Honey ginger glaze
• 2 tbsp honey
• 2 tbsp low salt soy sauce
• Zest of 1/2 lime plus 1 tbsp lime juice
• 2 tsp fresh ginger, finely grated
• 1/2 tsp ground ginger
• 1 tsp garlic granules
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 to 2 tbsp water, only if needed

Rice bowl
• 250 g / 9 oz cooked rice
• 150 g / 5.3 oz frozen peas
• 2 carrots, peeled and diced small
• 1/2 cucumber, core removed, diced and patted dry
• 2 spring onions, sliced
• 1 avocado, sliced
• Sesame seeds, optional
• Chilli flakes or sriracha, optional

METHOD

Whisk honey, soy, lime zest and juice, fresh and ground ginger, garlic, sesame oil and 1 tbsp water. Pour 2/3 over the salmon and stir rice vinegar into the remaining 1/3 for the finishing glaze.
Cook the salmon straight away. Air fry at 200°C / 400°F for 6 to 8 minutes, shaking halfway, or pan fry in olive oil over medium high heat for 4 to 5 minutes until golden and just cooked through.
Meanwhile steam carrots for 3 to 4 minutes, add peas for the final 1 to 2 minutes, then drain and stir through the warm rice with salt and a squeeze of lime.
Warm the reserved glaze over low heat for 30 to 60 seconds until glossy, adding a splash of water if needed.
Stir cucumber through the rice, divide between bowls and top with salmon, avocado and spring onions.
Spoon over the glossy honey ginger glaze and finish with sesame seeds and chilli or sriracha if using.

01/09/2026

Crispy Lentil Green Goddess Salad 🥬✨

This is a chopped salad with serious texture. Crisp edged spiced lentils, crunchy cabbage, edamame, cucumber and radishes, all coated in a creamy avocado basil Green Goddess dressing.

Protein: 25 g | Fibre: 15 g | Plant points: 12

INGREDIENTS (serves 2)

Crispy lentils
• 200 g / 7 oz cooked Puy lentils, about 1 cup
• 1 tbsp extra virgin olive oil
• Plenty of black pepper
• 1 tsp garlic granules
• 1/2 tsp smoked paprika
• 1/2 tsp fine sea salt
• Finely grated zest of 1/2 lemon

Green Goddess dressing
• 150 g / 5 1/4 oz thick Greek yogurt, about 2/3 cup
• 1/2 ripe avocado
• 30 g / 1 oz baby spinach
• 20 g / 3/4 oz fresh basil
• 1 scallion, roughly chopped
• 1 small garlic clove
• 2 tbsp fresh lemon juice
• 1 tsp red wine vinegar
• 1 tbsp drained capers
• 1 tbsp nutritional yeast
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp extra virgin olive oil
• 1 to 2 tbsp cold water
• Plenty of black pepper
• Salt, to taste

Salad
• 200 g / 7 oz green cabbage, finely shredded, about 4 cups
• 1 medium cucumber, finely diced
• 100 g / 3 1/2 oz shelled edamame, cooked and cooled, about 2/3 cup
• 6 radishes, thinly sliced
• 2 scallions, finely sliced
• Small handful fresh basil, torn

METHOD

Heat oven to 200°C fan / 400°F. Pat lentils very dry, toss with olive oil and pepper and roast for 10 to 12 minutes.
Toss lentils with garlic granules and paprika, roast another 5 to 6 minutes, then season with salt and lemon zest and cool for 5 to 10 minutes.
Blend all Green Goddess ingredients until smooth and vibrant, adding cold water only as needed for a thick creamy dressing.
Combine cabbage, cucumber, edamame, radishes and scallions, then toss with about three quarters of the dressing just before serving.
Fold through basil and half the crispy lentils, divide between bowls, then finish with remaining lentils and extra dressing.

30/08/2026

Sticky Peanut Chicken Noodles 🥜🌶️

Protein: 60 g | Fibre: 10 g | Plant points: 11

INGREDIENTS (serves 2)

Peanut noodles
• 250 g / 9 oz ready cooked udon noodles
• 50 g / 1 3/4 oz smooth peanut butter
• 1 tbsp white miso
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp lime juice
• 2 tsp honey or maple syrup
• 1 tsp fresh ginger, grated
• 70 to 100 ml / 2 1/2 to 3 1/2 fl oz warm water

Sticky chicken
• 400 g / 14 oz lean ground chicken breast
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, grated
• 1 tsp fresh ginger, grated
• 1 tbsp gochujang
• 1 tbsp reduced sodium soy sauce
• 2 tsp rice vinegar
• 2 tsp honey or brown sugar
• 1/2 to 1 tsp chili flakes

Crunchy slaw
• 300 g / 10 1/2 oz cabbage, finely shredded
• 1 large cucumber, about 300 g / 10 1/2 oz, thinly sliced
• 4 scallions, sliced
• 20 g / 3/4 oz cilantro, chopped
• 10 g / 1/3 oz mint, torn
• Juice of 1/2 lime
• 2 tsp rice vinegar
• Pinch sea salt

To finish
• 25 g / 1 oz roasted walnuts, crushed
• Extra cilantro, mint, lime and chili flakes

METHOD

Whisk peanut butter, miso, soy, vinegar, lime, honey and ginger with 70 ml / 2 1/2 fl oz warm water until glossy, adding more water if needed.
Combine cabbage, cucumber and scallions. Keep herbs, lime, vinegar and salt separate until serving.
Mix garlic, ginger, gochujang, soy, vinegar, honey, chili and pepper. Heat oil in a wide skillet, press chicken into a thin layer and leave untouched 2-3 minutes until deeply golden.
Break up chicken, cook 2 to 3 minutes more, then add the gochujang mixture and toss 1 to 2 minutes until sticky and caramelized.
Prepare udon according to package directions, drain, then toss in the same skillet with peanut sauce for 1-2 minutes until glossy.
Toss slaw with herbs, lime, vinegar and salt. Divide noodles between bowls, top with chicken and slaw, then finish with peanuts, herbs, chili and lime.

29/08/2026

AD | French Onion Butter Beans 🧅🫘

Slow cooked onions turn deeply golden, sweet and sticky, then melt into creamy butter beans with miso, thyme and a swirl of green pesto. Rich, savoury and properly saucy, with hot garlic sourdough for mopping up every bit.

Protein: 29 g | Fibre: 19 g | Plant points: 9

INGREDIENTS (serves 2 generously)

French onion butter beans
• 2 tbsp Biona Extra Virgin Olive Oil
• 3 medium large brown onions, about 500 g / 1 lb 2 oz, thinly sliced
• 1/4 tsp fine sea salt
• 3 garlic cloves, finely grated
• Leaves from 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp Biona Apple Cider Vinegar
• 2 tsp white miso paste
• 450 ml / 15 fl oz / scant 2 cups hot reduced salt vegetable stock
• 2 x 400 g / 14 oz tins Biona Organic Butter Beans, drained and rinsed, about 480 g / 17 oz drained weight
• Plenty of black pepper
• 1 1/2 tbsp Biona Organic Green Pesto
• 1 to 2 tsp warm water

Garlic sourdough
• 4 thick slices sourdough
• 1 tbsp Biona Extra Virgin Olive Oil
• 1 garlic clove, halved
• Small pinch sea salt

METHOD

Heat the olive oil in a wide frying pan over medium heat. Add onions and salt and cook for 8 to 10 minutes, then reduce to low medium and cook for another 30 to 35 minutes until deeply golden, sticky and jammy, adding 1 tbsp water if they catch.
Add garlic and thyme for 1 minute, then add the apple cider vinegar and cook for 30 seconds, scraping up the caramelised bits.
Whisk miso into the hot stock, add to the pan with bay leaf, butter beans and black pepper, then simmer gently for 5 minutes.
Crush about one fifth of the beans against the side of the pan, stir back through and simmer for another 2 to 3 minutes until creamy and glossy. Add 50 to 100 ml / 2 to 3 1/2 fl oz hot water or stock if needed, then remove the bay leaf.
Brush sourdough with olive oil, grill or broil for 1 to 2 minutes per side until crisp, then rub with the cut garlic and season lightly.
Divide between bowls. Loosen the pesto with warm water, swirl over the beans and finish with plenty of black pepper. Serve immediately with the hot garlic sourdough.

25/08/2026

Greek Chicken Tzatziki Crunch Salad Jars 🥒🍋

Two seriously good meal prep lunches with creamy feta tzatziki, shredded chicken, chickpeas, olives and loads of crisp veg. Keep the lemon oregano pita separate until serving so every bite stays crunchy.

Protein: 55 g | Fibre: 10 g | Plant points: 13

INGREDIENTS (serves 2)

Feta tzatziki
• 200 g / 7 oz thick Greek yogurt
• 60 g / 2 oz feta
• 120 g / 4.25 oz cucumber, coarsely grated
• 2 tbsp lemon juice
• 2 tbsp fresh dill, finely chopped
• 1/2 tsp garlic granules
• Plenty of black pepper
• Small pinch of salt, if needed

Salad
• 100 g / 3.5 oz chickpeas, drained and rinsed
• 240 g / 8.5 oz cooked chicken breast or skinless rotisserie chicken, shredded
• 2 small Little Gem lettuces, shredded
• 150 g / 5.25 oz cherry tomatoes, halved
• 4 mini peppers, thinly sliced
• 40 g / 1.5 oz red onion, very thinly sliced
• 50 g / 1.75 oz pitted Kalamata olives, halved
• Small handful fresh dill, roughly chopped
• Small handful fresh mint, roughly chopped

Pita crunch
• 1 small whole wheat pita
• 1 tsp extra virgin olive oil
• 1/2 tsp dried oregano
• Finely grated zest of 1/2 lemon
• Small pinch of salt

METHOD

1. Heat oven to 200°C fan / 425°F, tear pita into small pieces, toss with olive oil, oregano and salt, then bake for 6 to 8 minutes until golden and crisp and finish with lemon zest.
2. Squeeze as much liquid as possible from the grated cucumber, then mix with Greek yogurt, feta, lemon juice, dill, garlic granules and black pepper.
3. Divide tzatziki between 2 x 1 liter jars, then layer chickpeas, olives, red onion, chicken, tomatoes, peppers, lettuce, dill and mint.
4. Cool the pita completely, then keep it in a separate small container so it stays crisp.
5. To serve, tip one jar into a large bowl, toss until everything is coated in tzatziki, then scatter over the pita crunch.

24/08/2026

Vietnamese-Style Crispy Fish Lettuce Wraps 🐟🌿

Crispy lemongrass fish, warm jasmine rice and crunchy edamame herb slaw, all finished with a sharp, salty, sweet nước chấm.

If you need dinner with crunch, heat and proper freshness, this is it

Protein: 53 g | Fibre: 11 g | Plant points: 11

INGREDIENTS (serves 2)

Rice
• 100 g / 3.5 oz jasmine rice, about 1/2 cup
• Pinch of salt

Crispy lemongrass fish
• 380 g / 13.5 oz cod loin, hake or firm white fish
• 1 tsp lemongrass paste
• 1 tsp fresh ginger, finely grated
• 3/4 tsp garlic granules
• 1 tsp fish sauce
• Black pepper
• 1 1/2 tbsp rice flour
• 1 1/2 tbsp neutral oil

Nước chấm
• 2 tbsp warm water
• 1 tbsp granulated sugar
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 small garlic clove, finely grated
• 1/2 to 1 red chili, finely chopped

Edamame herb slaw
• 250 g / 9 oz shelled edamame
• 180 g / 6.3 oz cabbage, finely shredded, about 2 1/2 cups
• 2 scallions, finely sliced
• Small handful cilantro, chopped
• Small handful mint, torn

To assemble
• 8 to 10 little gem or iceberg lettuce leaves
• Lime wedges
• Extra cilantro, mint and sliced chili

METHOD

Cook rice according to the packet, rest covered for 5 minutes, then fluff.
Cover edamame with boiling water for 3 to 4 minutes, drain and cool.
Dissolve sugar in warm water, then stir in fish sauce, lime juice, garlic and chili.
Combine edamame, cabbage, scallions, cilantro and mint, keeping the dressing separate.
Pat fish dry, cut into chunks, coat with lemongrass, ginger, garlic, fish sauce and pepper, rest 5 to 10 minutes, then toss with rice flour.
Pan fry in oil over medium high heat for 2 to 3 minutes on the first side and 2 minutes on the second, or air fry at 200°C / 400°F for 8 to 10 minutes, turning halfway.
Toss slaw with 3 tbsp nước chấm, then fill lettuce with rice, slaw and fish and finish with extra dressing, herbs, chili and lime.

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