Like other casseroles, this is decadently rich soul-food.
This month we feature not one but two pancake recipes from our team - Gwen Enright, one of our unit leaders and lecturers and Louise Mullaney, academic manager
We love Christmas!! We just find it a bit tricky to leave the Christmas treats alone, but luckily we also love power balls - so imagine our delight when we found a recipe that combined our true loves - mini Christmas Pudding power ball anyone?
This Middle-Eastern inspired recipe combines the wonderful flavours of the region with silky roasted aubergine to make a real dinner time treat
In keeping with our plant-based theme, this nut roast recipe is courtesy of Chris Peare. It's easy to make, healthy and perfect for sharing with friends and family.
Banana Bread is versatile, it’s a great way to use up over-ripe bananas and is super tasty. This recipe uses no refined sugars and is so easy to whip up making it almost guilt free…..
This pesto is easy to make, uses seasonal produce and tastes fantastic. Stir though pasta, serve with chicken or use as a dip - the options are endless.
These chocolate muffins are easy to make and refined sugar free! Perfect for big and small kids alike, they can be enjoyed on the go or with a cup of tea - yum!
Having been gifted Yotam Ottolenghi's new cookbook SIMPLE over Christmas, we are loving all of the recipes in this book.
At IHS we are just not ready to accept that winter is upon us and we are still hanging on to the hope of a few warmer days and evenings. So here’s one last salad for our recipe of the month before we jump straight into some hearty, warming one pots!
With the kids back to school we thought these sugar free lollipops would make a great tasting, delicious and healthy treat.
We love this summer salad from IHS grads Suzanne and Jessica @thewellnowco that we have made it our recipe of the month. Enjoy! If you’re looking for some salad inspiration while the hot weather is still with us (just about!), this Stripey Mackerel Salad is a total winner It’s bursting with nutrients and flavour and can easily be put together the night before for a healthy work lunch. Mackerel can be replaced with tuna, salmon or any other fish or meat that takes your fancy!
This months IHS favourite comes from Lin Ducker, unit leader and lecturer on our Diploma in Nutritional Therapy.
This month’s IHS favourite comes from new student and award-winning chef Brian McDermott. It's from his amazing new book “Brian McDermott’s Donegal Table”, published by The O’Brien Press and available from all good bookshops. Photograph by A Fox in the Kitchen.
At IHS we like to spoil our guests! And that's exactly what we did last night in Dublin at our Information Evening. Not only did attendees find out about our up and coming courses but they also enjoyed a couple of recipe demos and delicious raw goodies. They were SO good we didn't want you to miss out - so here are the recipes for you to make at home. We particularly recommend the lemon and coconut powerballs - nutritious and delicious. Let us know what you think.
Our recipe of the month for March brings you a real Meat Free Monday treat courtesy of the Hairy Bikers.
Our latest IHS favourite is a recipe from Health and Wellness Coaching graduate, Grainne Parker.
Tomatoes are controversial with the youngest members of the IHS household. Despite years of gentle persuasion, hiding them, passing them off as something else etc etc we are still a tomato-free zone - which takes a number of quick and easy family dinner options off the table!
We are busy people (with fussy toddlers) but we want to feed our family nutritious, delicious food. So, we are always excited when we find a recipe that’s simple, tasty and family friendly. This super versatile recipe from IHS Nutritional Therapy graduate Lisa Hughes (@nourishforlifenutrition) ticks all the boxes - tastes great, kids love it, perfect for a leftovers lunch/brunch! It is also gluten free, vegetarian (if you leave out the salami) and low carb.
Our latest IHS favourite comes from Nutrition and Lifestyle Coaching graduate Sinead Gallagher. For us, eggs are the ultimate weekend brunch food and this Israeli recipe combines eggs with fabulous flavours and loads of antioxidant phytonutrients, so its an absolute winner.