Egzona Mak Nutritionist

Home
United Kingdom
London
Egzona Mak Nutritionist

Qualified Nutritionist (BSc, MSc, ANutr). Egzona is a member of the Association for Nutrition and is registered as an Associate Nutritionist (ANutr).

Egzona Makolli (BSc MSc ANutr) has a Bachelor’s degree in Human Nutrition and a Master’s degree in Clinical Nutrition from the University of Roehampton. Egzona is also in the process of registering her PhD in Epigenetics and Inflammatory bowel disorders at the University College London. Egzona witnessed the effects of nutrition on her own health at the age of 16 when she was classified as overweig

ht and constantly felt lethargic. Egzona’s natural understanding of how nutrition impacts health and the development of diseases such as obesity led her to register for an undergraduate degree in Human Nutrition. She is a registered nutritionist (AfN) and neuroscientist researcher who believes that advice should be evidence based. She advises clients on a range of health problems and specialises in Weight Management, Digestive Health, Cardiovascular Health and Sports Nutrition. Her direct approach involves in-depth analysis with the aim of finding the root of the cause with the intention to help the client achieve optimal health. Egzona knows that every client is unique and that one plan does not fit all, she designs bespoke plans for each client depending on their health needs and goals. Using her experience and understanding of nutrition, Egzona helps encourage her clients to make promising changes to their daily life without restricting food groups or using fad diets. She also holds a membership with the nutrition society and regularly attends CPD accredited scientific based seminars. Follow here for the latest posts:

Instagram
Twitter MakNutritionUK

www.maknutrition.co.uk

Please contact [email protected] about consultations and prices.

17/03/2022

Creamy 🌱 vegetables pasta
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
_______________________________________________
Back with this delicious creamy plant based pasta for a quick go to lunch or dinner. This is currently one of my favourite recipes and I used mixed grain penne as personally it taste more nutty in my opinion and also is packed with fibre. Can be made altered to include chicken or fish.
Serves 4
Cook 15minutes
🛒INGREDIENTS
▫️350g mixed grain penne
▫️1 tbsp olive oil
▫️1 clove garlic minced
▫️1 onion chopped
▫️1 pack of tenderstem broccoli
▫️handful of spinach
▫️handful of sun-dried tomatoes
▫️250ml oatly creamy oat
▫️2 tbsp vegan pesto
▫️seasoning of your choice (I use 1 tbsp paprika, 1 tbsp black pepper, 1 tbsp chilli flakes, 1 tbsp oregano, 1 tbsp basil, 1 tbsp garlic powder)
RECIPE🔸
1. Boil a pan of water and cook the pasta for up to 12minutes
2. Heat up 1 tbsp of olive oil in a pan add the minced garlic and chopped onion. Cook until brown. Add the broccoli, spinach and sun dried tomatoes and cook for a further 2 minutes.
3. Add 250ml oatly cream oat, 2 tbsp vegan pesto and seasoning of your choice
4. Drain the pasta, add the vegetable sauce and season
✅ Delicious
✅ Tasty

14/12/2021

🌱 French Toast
______________________________________________
Easy plant based version of French toast which can be prepared in a few minutes and enjoyed in seconds . Been off social media for a while now but this is my current go to breakfast dish 😍.
Ingredients
▫️100g blueberries
▫️2 tbsp brown sugar
▫️3 tbsp ground almond
▫️1 tbsp flour
▫️2 tsp cinnamon
▫️2 tsp mixed spice
▫️1 tsp ground ginger
▫️1 tsp ground cloves
▫️1 tsp vanilla paste
▫️2 tbsp brown sugar
▫️150ml oat milk
▫️4 slices of bread

🔸METHOD
1. Heat the blueberries and brown sugar in a saucepan for around 4-6minutes. Once heated set aside
2. Mix the flour, ground almond, cinnamon, mixed spice, ginger, cloves, vanilla paste, brown sugar and milk in a bowl
3. Heat a tbsp of olive oil in a fry pan. Dip a slice of bread into the mixture and fry the bread on both sides until crispy
4. Serve with the blueberries, fresh fruit and almond butter drizzle
5. Enjoy!!
✅ Delicious
✅ Tasty

04/08/2021

🌱 tacos
______________________________________________
Enjoy a plant based version of my go to dish, tacos 🌮 with amazing flavours. A simple meal which can be made in under 15minutes and enjoyed fresh. It’s a delicious and easy recipe to make which can be enjoyed at lunch or dinner.
Ingredients
▫️1 tbsp olive oil
▫️1/2 red onion sliced
▫️1 garlic cloves sliced
▫️1/2 yellow pepper sliced
▫️spice mixture (1 tbsp paprika, 1 tbsp black pepper, 1 tbsp chilli flakes, 1 tbsp oregano, 1 tbsp basil, 1 tbsp garlic powder)
▫️1 can black beans
▫️1/2 lemon juiced
▫️handful of mint
▫️3 wholemeal tortillas
Tacos topping
▫️1/2 red onion sliced
▫️2-3 small tomatoes sliced
▫️1/2 avocado sliced.
🔸METHOD
1. Heat 1 tbsp olive oil in a pan and add the onion, peppers and garlic until golden brown
2. Add the spice mixture and 1/2 lemon juiced and season to choice
3. Add the black beans to the pan with 1/2 lemon juice and cook for around 2-3 minutes
4. Warm the tortillas in the over for 5-6 minutes wrapped in foil
5. Serve the tortillas with the black bean mixture and top off with sliced red onion, small tomatoes and avocado
6. Top with a handful of mint and enjoy with a drizzle of lemon juice
7. Enjoy!!
✅ Delicious
✅ Tasty

25/06/2021

Butternut squash and halloumi bowl
______________________________________________
With the weather being so nice and warm, I find it quite refreshing to make salad bowls. One of my go to salad bowls is this butternut squash and halloumi dish topped with pomegranate seeds. It’s a delicious and easy recipe to make which can be enjoyed at lunch or dinner.
Ingredients
▫️1/2 a butternut squash
▫️1/2 packet ready made quinoa/ rice
▫️1 lettuce sliced
▫️2-4 slices of halloumi
▫️pomegranate
▫️lemon, lime and balsamic vinegar to season
METHOD🔸
1. Drizzle some olive oils to the butternut squash and bake at 200degrees for 30 minutes or until soft
2. Add 1 tbsp of olive oil to a frying pan and cook the halloumi until golden brown and crispy
3. Serve with sliced lettuce, ready made quinoa, pomegranate seeds and season salad with a squeeze of lemon, lime topped with balsamic vinegar
4. Enjoy!!
✅ Delicious
✅ Tasty

08/02/2021

Speedy Stir-fry

______________________________________________
One of my current favourite quick meals to make when I’m in a hurry. A quick and easy plant based stir fry which can be made in under 10minutes. Only a few ingredients are needed and it contains a variety of vegetables. Definitely something which can be made on a cold day such as today. Vegan and minimal requirements it’s one to try.
Ingredients
▫️2 tbsp olive oil red
▫️Stir fry vegetables pack
▫️low salt soy sauce
▫️Tofu slices
▫️1 pack of ready made noodles
METHOD🔸
1. Add 2 tbsp of olive oil to a stir fry wok and add a packet of stir fry vegetables of your choice. Cook on medium heat for 2 minutes.
2. Add around 3-4 tbsp soy sauce and tofu slices. Cook for a further 4-5minutes. Season to your choice.
3. Add a packet of ready made noodles and cook for a further 2-3 minutes.
4. Enjoy!!
✅ Delicious
✅ Tasty

@ London, United Kingdom

14/01/2021

Warming Dhal

______________________________________________
Back to recipe creating after a few weeks off Instagram. Cooked this delicious dhal which is perfect for the cold misty winter days. A delicious quick and cheap meal to make which leaves plenty of leftovers for the next day. Vegan and minimal requirements it’s one to try.
Ingredients
▫️300g red lentils
▫️tin of coconut milk
▫️tin of chopped tomatoes
▫️2 tbsp olive oil
▫️1 tsp curry powder
▫️ 1/2 red chilli chopped
▫️ 3 bay leaves
▫️ handful of spinach
▫️spices and herbs to taste
METHOD🔸
1. Place the lentils in a pan with the coconut milk and two cups of water. Allow to simmer for around 25minutes, stirring when needed. Add the tinned tomatoes after 15minutes and season to your choice. If the lentils are too thick add more water to get the consistency of your choice.
2. In a separate pan, heat up the police oil and add the curry powder, cumin seeds, chilli and bay leaves, allow this to cook over a low heat. After a couple of minutes remove from the heat and add into the lentil mixture. Add more salt if needed.
3. Serve with mint leaves and salad onions with delicious freshly baked flat bread.
4. Enjoy!!
✅ Delicious
✅ Tasty

@ London, United Kingdom

21/12/2020

Dark 🍫 tart

_______________________________________________
With London now being in tier 4 and the announcement of Christmas being very different this year for many of us. It’s definitely harder for many but it’s important to adapt to these changes as these won’t be forever. Spent Sunday baking this delicious dark chocolate tart was one of my most delicious tarts made to date. Vegan and minimal requirements it’s one to try.
Ingredients
Chocolate crust
▫️195g blended oats
▫️40g cacao powder
▫️60g maple syrup
▫️3 tbsp melted coconut oil
▫️pinch of salt
Chocolate feeling
▫️250g 85% dark chocolate
▫️1 can coconut milk or cream
▫️50g brown sugar
▫️pinch of salt
RECIPE🔸
1. In a bowl mix together the oat flour, cacao powder. Add in the maple syrup, melted coconut oil and salt. Stir until everything is mixed into crumbs.
2. Using your fingers transfer the mixture into a tart pan. Ensure that it’s evenly distributed. Bake for 10minutes at 180’c degrees.
3. Whilst the base is baking. Pour the coconut milk/cream into a pan over a low heat, add the chocolate in broken pieces. Once this begins to simmer, whisk the mixture until its fully melted. Add the brown sugar and salt.
4. Once baked, allow the base to cool for 10minutes. Add the chocolate filling to the base and refrigerate for 1 hour.
5. Add toppings of your choice to decorate, I added strawberries and sunflower seeds.
6. Enjoy!!
✅ Delicious
✅ Tasty

@ London, United Kingdom

09/12/2020

Mini pizzas 🍕

_______________________________________________
A quick go to recipe for a delicious mini pizza with sautéed onions or bell peppers. Sprinkled with either feta cheese or vegan cheese.
Ingredients
▫️200g of wholemeal or spelt flour
▫️1tsp salt
▫️sachet of yeast
▫️1tbsp olive oil
▫️120ml of warm water
Toppings
▫️2 tbsp tomato basil sauce
▫️5 red onions chopped
▫️3 garlic cloves chopped
▫️1 tsp brown sugar
▫️Vegan cheese
▫️red peppers in olive oil
RECIPE🔸
1. In a bowl mix together the flour, salt, yeast and add the olive oil with water warm. Mix it together and knead the dough until it’s smooth. Set aside for 20minutes and cover with a cling film.
2. Chop the onions and garlic. Add 1 tbsp of olive oil to a pan and cook for 10-15 until softened. Add 1tsp of brown sugar and mix throughly.
3. Cut the dough into 4 pieces and roll out each piece on a lightly floured surface.
4. Heat the oven to 200 degrees. Add 1 tbsp of tomato sauce on the pizzarette base and top with the onions. Sprinkle with some vegan cheese and bake for 10 minutes.

✅ Delicious
✅ Tasty

@ London, United Kingdom

09/11/2020

Fruity oats crumble
_______________________________________________
A delicious fruit crumble which can be made using apples or pears as the base ingredient. I tend to add frozen berries to mine and a mixture of spices. Can be enjoyed as a dessert with ice cream of yoghurt or breakfast with a dollop of yoghurt. Definitely a delicious comforting warm recipe for these chilly Autumn months.

🛒INGREDIENTS

Ingredients
▫️1 cup oats
▫️1/2 cup mixed nuts (blended)
▫️2-3 tbsp of syrup/honey of your choice
▫️1 tbsp mixed spices
▫️2-3 tbsp olive oil
▫️3 apples sliced
▫️handful of frozen cherries
▫️2 tbsp cinnamon

RECIPE🔸
1. Preheat the oven to 180 degrees. Start with the crumble mix by adding the oats, blended mixed nuts, syrup, mixed spices and oil. Mix well using a wooden spoon.
2. Peal and slice the apples and place these in a baking dish. Add a handful of frozen or fresh cherries or any other berries. Add 2 tbsp of cinnamon to the apples.
3. Place the crumble mixture over the apples. And bake for 20 minutes.
4. Serve with ice cream or yoghurt of your choice.
5. Enjoy!

✅ Delicious
✅ Tasty

14/10/2020

Fluffy Vegan pancakes
_______________________________________________
Kick starting Wednesday with my go to vegan pancake recipe. A quick and easy recipe to follow for fluffy pancakes. Recipe can be altered to be more savoury with removing the sugar or sweeter with the addition of another tbsp of sugar. Love serving this with a blueberry compote and some date syrup.

🛒INGREDIENTS
▫️ 1 cup spelt flour
▫️1 tsp Cinnamon
▫️1 tbsp sugar
▫️1 tbsp baking powder
▫️pinch of salt
▫️250ml oat milk
▫️1 tbsp white vine vinegar
▫️1 tsp almond extract
Blueberry compote and date syrup to taste or any topping of your choice.
RECIPE🔸
1. Mix the flour, sugar, cinnamon, baking powder and pinch of salt in a bowl. In a separate bowl mix the oat milk, vinegar and almond extract.
2. Add the oat milk bowl to the flour bowl and mix thoroughly.
3. Allow the mixture to sit for a few minutes whilst you heat up a non stick pan.
4. Brush a small amount of olive oil to the pan and add a small cup full of the mixture.
5. Allow the top to bubble before flipping over and cook until golden.
6. Enjoy with a blueberry compote which I make by heating frozen blueberries in a drop of water with a splash of date syrup.
7. Enjoy!

✅ Delicious
✅ Tasty

07/10/2020

Mixed beans chilli
_______________________________________________
Love this quick and easy chilli recipe especially as the days get shorter and the weather gets colder. Vegan and loaded with flavour, fibre and a protein. Serve with a dollop of your favourite yoghurt or my favourite Tabasco sauce with cornbread.

🛒INGREDIENTS
▫️1 onion finely chopped
▫️1 red bell pepper chopped
▫️2 garlic cloves minced
▫️3 jalapeños chopped
▫️2 tsp garlic powder
▫️2tsp chilli powder
▫️2tsp paprika
▫️1 can black beans, rinsed and drained
▫️ 1 can pinto beans, rinsed and drained
▫️ 1 can cannelloni beans, rinsed and drained
▫️1 can chopped tomatoes
▫️1 cup water with 2 kallo vegetable cubes
Salt and pepper to taste

RECIPE🔸
1. Heat 1-2tbsp of olive oil and sauté the onions, red pepper and garlic. Add the jalapeños, garlic, chilli and paprika powder.
2. Add the beans, chopped tomatoes and water with kallo cubes. Bring to boil and simmer for 20-22minutes.
3. Season to preference and serve with cornbread or on its own.
4. Enjoy!

✅ Delicious
✅ Tasty

28/09/2020

Roasted Veg toast
_______________________________________________
Quick and easy toast recipe for anytime during the day with roast vegetables and your favourite cream cheese or alternative. Any vegetables can be roasted for this recipe and it can be enjoyed throughout the day.
🛒INGREDIENTS
▫️4 shallots chopped
▫️1 red onion chopped
▫️2 leeks chopped
▫️2 garlic cloves sliced
▫️2-3 slices of rye sourdough (I buy mine from Waitrose)
▫️cream cheese, goats cheese or vegan alternative
▫️drizzle of balsamic
▫️salt, pepper, paprika and spices to taste

RECIPE🔸
1. Roast the vegetables of your choice for 15-30minutes by adding them to a roasting pan with a drizzle of olive oil and spices of your choice.
2. In a bowl add the cream cheese, goats cheese or vegan cheese and season to your choice
3. Add a layout of cheese to a slice of rye sourdough and add the a spoonful of vegetables
4. Serve with a drizzle of balsamic vinegar
5. Enjoy!

✅ Delicious
✅ Tasty

Address

Warwick Street
London
W1B5AW

Website

http://www.maknutrition.co.uk/

Alerts

Be the first to know and let us send you an email when Egzona Mak Nutritionist posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Want your business to be the top-listed Health & Beauty Business in London?