Guest recipes with Chryso Patsalidou

Chicken-Stuffed Sweet Potatoes
These chicken-stuffed sweet potatoes are an easy, comforting meal that still feels light. The soft, baked sweet potato goes perfectly with chicken, red cabbage and a lemon yogurt sauce. Simple ingredients, balanced flavours, and ideal for busy days when you want something nourishing without feeling too full.

Serves 2
1 large sweet potato
1 tbsp olive oil
Pinch of salt
1 chicken breast, finely chopped
1 cup red cabbage (≈100g), shredded
2 tbsp green onions, thinly sliced
For the lemon yogurt sauce
⅓ cup Greek yogurt (≈80 g)
1 tbsp lemon juice
1 tsp olive oil
Salt and black pepper, to taste

Preheat the oven to 220C and line a small baking tray with parchment paper.
Pierce the sweet potato all over with a fork. Place on the tray, drizzle with olive oil, and sprinkle with salt.
Bake for 40-50 minutes, until tender when pierced with a knife.
While the sweet potato bakes, heat a skillet over medium heat. Add the red cabbage and sauté for 2-3 minutes, until slightly softened.
Add the chopped chicken and stir gently to warm through. Remove from heat.
In a small bowl, mix the yogurt, lemon juice, olive oil, salt and pepper to make the sauce.
Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out some of the flesh, leaving about ½ cm around the edges.
Fill the sweet potato with the chicken and cabbage mixture.
Spoon the lemon yogurt sauce over the top and finish with sliced green onions.

Two-Ingredient Chocolate Donuts

These soft and chocolatey donuts are made with just two simple ingredients, no butter and no added sugar. They’re quick to prepare, light, and perfect when you want a sweet treat without overthinking it.

For four donuts
200g chocolate protein pudding (sugar-free or sweetened with stevia)
250g self-raising flour (or as much as needed until the dough is easy to handle)

In a bowl, mix the chocolate pudding with the self-raising flour.
Gently knead until a soft, non-sticky dough forms.
Shape into small donuts or balls and place on parchment paper.
Cook at 175C for 8 minutes in an air fryer, or bake at 200C for 12–15 minutes, until lightly risen in the oven.
Allow the donuts to cool slightly.
Melt the stevia-sweetened chocolate with the milk and drizzle over the donuts.

Chryso Patsalidou is a registered clinical dietitian – but not your typical one. Her goal is to help people build a healthy relationship with food, free from restrictive diets and guilt. Through simple, delicious recipes and intuitive eating, she guides you toward a way of eating that respects your body. Follow on Instagram for more inspiration at @nurishwith_goldy