NFI Recipes

Tomato Soup


  • One large onion finely chopped

  • One carrot, peeled and chopped

  • Two garlic cloves

  • Two cans of whole peeled tomatoes

  • One tablespoon of dried basil

  • One tablespoon of olive oil

Cooking instructions:

First, peel and chop the carrot, onion and garlic. Place in a sauce pan with one tablespoon of olive oil, lightly pan fry for a few minutes. Next added the two cans of whole peeled tomatoes and stir for a 4-5 minutes or until the soup starts to simmer. Finally add the dried basil, also you can add salt and pepper for taste. Leave the soup to rest for a few minutes and then serve.

Baked aubergine


  • One aubergine

  • Brown rice (one packet)

  • Pomergrante

  • Dairy free cream

Cooking instructions:

Firstly cut the aubergine into two halves. Place them in salted boiling water for 3-4 mins. This will remove most of the bitterness. Remove the aubergine from the pan and clean the centres out with a table spoon. Next take the aubergines and place them in a preheated oven at 200 degrees for 30 minutes. If you wish you can lightly brush them with olive oil. Now place brown rice on boil typically for 12-15 minutes and time the rice to be ready when the aubergines are cooked. Whilst the rice is boiling, cut the pomegranate in half and take out the red seeds. Upon taking the aubergines out of the oven, fill the centres with brown rice and sprinkle with pomegranate. Finally cover with diary free cream.

Noodle salad


  • Red and green bell peppers

  • Broccoli

  • Brown or white mushrooms

  • One spring onions

  • Egg free noodles

Cooking instructions:

First take the broccoli and boil for 8 minutes, this will ensure the broccoli is not too soft and it will retain a firm crunch to it. Whilst the broccoli is boiling, cut the red and green peppers into strips and take 150-200 grams of mushrooms, peel and pan fry lightly in sunflower oil. Next take one spring onion and finely chop it ready for flavour and decoration. When the broccoli is ready, drain and place in a bowl to cool. Next take the noodles and bring to the boil for 12 minutes. When the noodles are ready strain and place directly to a plate, add all of the above toss and then add finely chopped spring onion for taste.

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