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.

12/10/2026

Thai Steak Crunch Salad 🥩🌶️

Juicy pink sirloin, crunchy cabbage, chickpeas, cucumber, tomatoes and herbs with punchy chilli lime dressing and crispy shallots.

Protein: 50 g | Fibre: 10 g | Plant points: 12

INGREDIENTS (serves 2 generously)

Quick pickled onion
• 1/2 small red onion, finely sliced
• 1 tbsp rice vinegar
• 1 tbsp cold water
• 1/2 tsp sugar
• Pinch salt

Steak
• 400 g / 14 oz sirloin steak
• 1 tsp neutral oil
• 3/4 tsp fine sea salt
• Black pepper

Chilli lime dressing
• 1 1/2 tbsp fish sauce
• 2 1/2 tbsp lime juice
• 2 tsp soft light brown or palm sugar
• 1 tbsp cold water
• 1 garlic clove, grated
• 1 small red chilli, chopped
• Chopped coriander stalks

Salad
• 150 g / 5.3 oz chickpeas, drained
• 180 g / 6.3 oz red cabbage, finely shredded
• 1/2 large cucumber, diced
• 150 g / 5.3 oz cherry tomatoes, quartered
• 20 g / 0.7 oz coriander, chopped
• 15 g / 0.5 oz mint, torn
• 20 g / 0.7 oz crispy shallots
• Lime wedges, extra herbs and chilli, to serve

METHOD

Toss onion with rice vinegar, water, sugar and salt. Leave to pickle.
Whisk fish sauce, lime juice, sugar and water, then stir in garlic, chilli and coriander stalks.
Combine chickpeas, cabbage, cucumber, tomatoes and herbs. Drain onion and add.
Pat steak dry, rub with oil, season and cook in a very hot pan for 2 to 3 mins per side for medium rare. Rest 7 to 8 mins, aiming for 54°C / 129°F.
Whisk resting juices into the dressing, pour over the salad and toss.
Slice steak across the grain, pile over the salad and finish with crispy shallots, herbs, chilli and lime.

06/10/2026

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 w**e 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.

01/10/2026

Episode 1: Co-Founder of 🔥

Meet Katie Kaps (), the woman behind the wellness brand known for its infrared sauna blankets.

But what does she actually swear by?

I caught up with her in LA to talk overrated wellness trends, the product she genuinely rates and the simple health habit she thinks we’re overlooking.

Plus, her favourite LA date spot for getting high naturally… without alcohol 👀

Follow for more interviews with the founders behind your favourite wellness brands.

29/09/2026

Apple Cinnamon Yoghurt Loaf 🍎🍂

Ad for Soft, moist apple and cinnamon breakfast loaf made with vanilla yoghurt, oats and honey, finished with a lemony vanilla yoghurt cream. The grated apple keeps the crumb tender while the little apple pieces give you something juicy in every slice.

Protein: 7 g | Fibre: 2 g | Plant points: 6

INGREDIENTS (makes 8 to 9 slices)
Loaf
• 2 medium crisp eating apples, about 250 to 280 g / 9 to 10 oz prepared weight
• 250 g / 8.8 oz / about 1 cup Activia 0% Vanilla yoghurt
• 3 medium eggs
• 75 ml / 2 1/2 fl oz / 1/3 cup extra virgin olive oil
• 75 g / 2.6 oz / about 3 1/2 tbsp runny honey
• 1 tsp vanilla extract
• 200 g / 7 oz / about 1 2/3 cups plain flour
• 50 g / 1.8 oz / about 2/3 cup rolled oats
• 2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine sea salt
Lemony vanilla yoghurt cream
• 95 g / 3.4 oz Activia 0% Vanilla yoghurt
• Finely grated zest of 1/4 lemon
• 1 tsp runny honey
You will need 3 x 115 g pots of Activia 0% Vanilla yoghurt in total.

METHOD
1. Heat oven to 160°C fan / 180°C conventional / 350°F. Grease and line a 900 g / 2 lb loaf tin.
2. Coarsely grate 1 apple and lightly squeeze away only the obvious excess juice. Cut the second into small 5 mm / 1/4 inch cubes.
3. Whisk yoghurt, eggs, olive oil, honey and vanilla until smooth, then stir through the grated apple.
4. Mix flour, oats, cinnamon, baking powder, bicarbonate of soda and salt separately, then fold into the wet mixture until almost combined. Fold through the diced apple.
5. Spoon into the tin and bake for 60 to 70 minutes, checking from 55 minutes and covering loosely with foil if becoming too dark.
6. Cool in the tin for 15 minutes, then transfer to a rack and cool for at least 1 hour before slicing.
7. Mix the remaining yoghurt with lemon zest and honey, then spoon generously over each slice.

22/09/2026

Crispy Onion Butter Beans 🫘🧅

A budget dinner for expensive tastes. Golden onions, garlic, spices and tomatoes folded through creamy butter beans, spooned over lemony yoghurt and finished with the crispiest onions.

Protein: 24 g | Fibre: 13 g | Plant points: 10

INGREDIENTS (serves 2)

Butter beans
• 2 tbsp extra virgin olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• Pinch chilli flakes
• 1 x 400 g / 14 oz tin chopped tomatoes
• 1 x 570 g / 20 oz jar butter beans, drained and rinsed
• 1/2 tsp salt, plus more to taste
• Black pepper

Yoghurt base
• 200 g / 7 oz thick Greek yoghurt
• Juice of 1/2 lemon
• Small pinch salt

To finish
• Small handful parsley or coriander, chopped
• Drizzle extra virgin olive oil
• Warm flatbreads or toast

METHOD

Heat the olive oil in a frying pan over medium heat. Add the onion and cook for 8 to 10 minutes until soft and golden.
Remove about two thirds of the onion. Cook the remaining onion for a few more minutes until deeply golden and crisp, then set aside for topping. Return the softer onion to the pan.
Add garlic, cumin, coriander, paprika and chilli flakes and cook for 30 seconds until fragrant. Add tomatoes, salt and black pepper and simmer for 8 to 10 minutes until rich and slightly reduced.
Stir through the butter beans and cook for 3 to 4 minutes until hot and glossy. Mix the yoghurt with lemon juice and salt, then spread over two shallow bowls.
Spoon the warm beans over the yoghurt and finish with crispy onions, herbs and olive oil. Serve with warm flatbread or toast.

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.

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