- Following 951
- Followers 29.6K
- Engagement 9.6%
- Avg likes 3.1K
- Avg comments 43
About Manuela Helbing- Dietitian
Manuela Helbing- Dietitian (@by_manuela) is a Nutritionist creator on Instagram, also filed under Healthcare. The account has 29,597 followers and 347 published posts. Recent posts average 3,145 likes and 43 comments, an engagement rate of 9.6%.
With 29.6K followers, Manuela Helbing- Dietitian is a micro creator by the common 10,000 to 100,000 definition. Set against 951 accounts followed, the audience works out to about 31 followers per account Manuela Helbing- Dietitian follows. Manuela Helbing- Dietitian uses an Instagram professional account. Flinque files Manuela Helbing- Dietitian under Nutritionist, with Healthcare as a secondary category.
Manuela Helbing- Dietitian's Instagram bio is brief, at 5 words. Emoji sit alongside the words. The latest activity Flinque has on record for Manuela Helbing- Dietitian dates from May 2026.
Story Highlights
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347 Posts
Of the 10 most recent posts shown for Manuela Helbing- Dietitian, 9 are videos and 1 is a carousel. That mix leans toward videos. 347 published posts give Manuela Helbing- Dietitian a moderate archive on Instagram. Against the audience, that is roughly 85 followers for each post published. Manuela Helbing- Dietitian also keeps 3 story highlights on the profile. All 10 carry captions, averaging 212 words each. The captions are written mainly in English. Words that recur across them include until, ingredients, salt, minutes and method. The captions tag #ad, #tasty, #foodie, #recipes and #cooking.
The same street food classic, just made a little boujee-er and a little more balanced.
[Ingredients]
(For the coconut prawns)
8 large king prawns, deveined & butterflied
¾ cup plain flour
¾ cup panko crumbs
½ cup desiccated coconut
2 med eggs
(For the herby tartare)
1/2 cup thick greek yoghurt
1 tbs capers, chopped
1 tbs cornichons, chopped
1 tbs dill, chopped
1 tbs parsley, chopped
1 spring onion, chopped
(To assemble)
8 bao buns
1 cucumber, sliced
Dill
[Method]
1.Pat the prawns dry. Set up a coating station with flour in one bowl, whisked eggs in another, and panko crumbs and coconut in the third. Season each lightly with salt.
2. Dip each prawn into the flour, then the egg, and finally coat well in the coconut panko mix, pressing gently so it sticks.
3. Heat a shallow layer of oil in a pan over medium-high heat. Fry the prawns for 2–3 minutes on each side until golden, crispy, and cooked through. Transfer to a paper towel-lined plate.
4. Meanwhile, to make the tartar, mix the yoghurt, capers, cornichons, dill, parsley, and spring onion in a small bowl. Season with salt.
5. Steam the bao buns according to packet instructions until soft and fluffy.
6. Spread a generous layer of herby tartare inside each bao, add a few slices of cucumber, then top with the crispy coconut prawns. Finish with extra dill.
(Best served immediately while the prawns are hot and crispy and the bao are soft.)
[Ingredients]
1kg side of salmon
2 tbs parsley, chopped
1 tbs chives, chopped
1 tbs dill, chopped
1 orange, zest and juice
Pinch of salt
1 punnet cherry tomatoes
1 shallot, sliced
1 fennel bulb, thinly sliced
1 orange, sliced
200g nocellara olives, crushed
2 tbs capers, + 1 tbs brine
Olive oil
[Method]
1. Preheat oven to 220 degrees C. Line a baking tray with parchment paper (enough to cover the salmon fillet twice over)
a small bowl, combine the herbs, orange juice, caper brine and olive oil and mix well.
3. Place a layer of fennel in the centre of the tray. Top with your salmon fillet. Add the shallots, cherry tomatoes, orange slices, crushed olives, capers and drizzle over the herby dressing. Fold the parchment paper up tightly and bake for about 12-15 minutes or until salmon is cooked through and flaky.
3. When salmon is done cooking, top with a sprinkle of fresh dill and parsley, and serve.
On busy evenings, I’m all about meals that are simple, satisfying and full of flavour — and this Singaporean King Prawn Laksa from the new Asian Pan-Fry Noodles range made dinner so easy.
A balanced meal doesn’t need to be complicated, and this one was comforting, nourishing and perfect for a busy weekday dinner.
#ad
INGREDIENTS:
1 ½ cups plain flour (190g)
100g ground almonds
2 tsp baking powder
½ cup sugar (100g)
¾ cup olive oil
1 cup Greek yoghurt
1 tsp vanilla extract
3 med eggs
pinch of salt
Zest & juice of 1 orange
300g blackberries, washed and dried
1 tsp honey (optional)
(for orange sugar coating)
¼ cup sugar (50g)
Zest and juice of ½ orange
[method]
1. Preheat oven to 175°C. Line a loaf tin and set aside.
2. In a bowl, combine flour, almond, baking powder, sugar and salt. Whisk well.
3. In a separate bowl, whisk together olive oil, yoghurt, eggs, orange zest and juice and vanilla until smooth and fluffy.
4. Add dry ingredients into the wet and mix until just combined (be careful not to overmix, cake will turn out dense!).
5. Line the bottom of the pan with blackberries so the entire bottom surface is covered. Drizzle over a little honey if you’d prefer. Pour batter into the prepared loaf tin and smooth the top.
6. Bake for 40–50 minutes or until golden and a toothpick comes out clean. Set aside to cool.
7. For the sugar coating, combine ingredients in a small bowl and rub together with your fingers.
8. Once the loaf has cooled, pour over the orange juice and dust over the sugar. Serve with a good dollop of yoghurt, extra orange sugar and fresh blackberries.
All recipes on my page!
→ pasta e ceci (pasta with chickpeas)
→ soy ginger steamed cod
→ coconut prawn bao
→ slow roasted orange salmon w/ pistachio & olive gremolata
→ Thai red chicken meatball curry
Hope you love,
Manuela x
Soft, buttery scones with ribbons of nutty black sesame running through the crumb, served with lightly sweet honey matcha cream and blueberry jam xx
Makes 10 scones
[INGREDIENTS]
(For the scones)
350g plain flour
50g caster sugar
1 tbsp baking powder
Pinch of salt
85g butter, cold & cubed
200ml milk
1 egg
1 tsp vanilla extract
20g black sesame, blended
(For the honey matcha whipped cream)
250ml heavy cream
2 tsp matcha powder ( forever and always)
1 1/2 tbsp honey
(To serve)
Blueberry jam
Method
1. Preheat the oven to 200°C. Line a tray with baking paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Rub the cold butter into the flour mixture until it resembles coarse breadcrumbs with some larger buttery pieces remaining.
4. In a separate bowl, whisk together the milk and egg. Pour into the dry ingredients and gently mix until just combined into a shaggy dough.
5. Divide the dough roughly in half. Mix the black sesame into one half of the dough until evenly incorporated.
6. Lightly flatten both dough portions, then layer and fold them together 2–3 times to create a marbled effect without fully blending the colours.
7. Turn the dough onto a lightly floured surface and gently pat down until about 3–4cm thick. Cut circles with a cookie cutter.
8. Place onto the tray and brush the tops with the remaining egg wash. Bake for 12-14 minutes until deeply golden and risen. Allow to cool slightly.
9. Whip the cream, matcha and honey together until soft-medium peaks form. Taste and adjust the honey or matcha depending on how floral or earthy you’d like it.
10. Split the warm scones and generously spoon over the honey matcha whipped cream with blueberry jam
Hope you love,
Manuela
Turning one of the country’s most divisive sandwich fillings into a higher-protein, preppable meatball. And now I fear coronation chicken was always meant to be served this way.
[Ingredients]
500g chicken mince
1/2 red onion, finely diced
1/2 cup parsley, finely chopped
1/2 cup dill, finely chopped
1/4 cup sultanas, chipped
1/4 cup almonds, chopped
1 egg
1 tbs mango chutney
1 tsp cumin
2 tsp curry powder
1 tsp salt, or to taste
1 tbs olive oil
1/2 lemon, zested (optional)
(For the curried yoghurt)
1 cup thick greek yoghurt
1 tsp mango chutney
1 tsp curry powder
Salt & pepper
(To Top)
Chopped almonds
Parsley + dill
Sultanas (toasted in pan if you’re feeling extra fancy)
Pickled red onion
[Method]
1. Preheat the oven to 220 C. Line a large baking tray with parchment paper. emray withet withk
2. In a large bowl combine all the meatball ingredients and mix well until fully combined.
3. Roll the chicken into golf ball sized meatballs and place on the baking sheet in a single layer.
4. Drizzle the tops of the meatballs with olive oil.
5. Bake for 15-20 minutes until the meatballs are fully cooked, flipping once at the halfway mark.
6. In the meantime prepare the curried yoghurt sauce by combining all ingredients in a small bowl and mixing well. Taste for seasoning.
7. To serve, spread the curried yoghurt onto a platter with the meatballs on top.
8. Garnish with fresh herbs, sprinkle of chopped almonds, sultanas and pickled red onion.
You’ve just been loaf’ed x
[ingredients]
1 ½ cups plain flour (188g)
100g pistachio kernels, finely chopped
2 tsp baking powder
½ cup sugar (100g)
¾ cup olive oil
1 cup Greek yoghurt
2 tsp vanilla extract
3 med eggs
pinch of salt
4 tbs blackberry jam
(for honey blackberry cream cheese icing)
200g cream cheese, softened
2 tbsp honey
2 tbsp blackberry jam
Blackberries, fresh
[method]
1. Preheat oven to 175°C. Line a loaf tin and set aside.
2. In a bowl, combine flour, pistachio, baking powder, sugar and salt. Whisk well.
3. In a separate bowl, whisk together olive oil, yoghurt, eggs and vanilla until smooth and fluffy.
4. Add dry ingredients into the wet and mix until just combined (be careful not to overmix, cake will turn out dense!).
5. Pour batter into the prepared loaf tin and smooth the top. Spoon over the jam and swirl with a spoon.
6. Bake for 40–50 minutes or until golden and a toothpick comes out clean. Set aside to cool.
7. For the icing, whisk cream cheese and honey until smooth and silky. Spoon in jam, but do not mix.
8. Once the loaf has cooled, spread over the cream cheese icing (this should swirl the jam in) and top with fresh blackberries. Drizzle with extra honey if desired.
Hope you love,
Manuela x
A love letter to chickpeas. Just in a tasty, high protein, high fibre & budget-friendly dish.
Serves 3-4.
[Ingredients]
1 tbsp olive oil, plus extra to finish
2–3 garlic cloves, finely chopped
8 sage leaves, fresh
1/2 brown onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
1 jar (570g) chickpeas, including liquid
180g small pasta (ditalini, or broken spaghetti works well)
Salt + black pepper
2 cups vegetable stock
Parmesan, to finish
[Method]
1. Heat olive oil in a pan over medium heat. Add the sage leaves and gently fry until frangrant and golden. Remove and place on kitchen paper.
2. Add garlic and gently cook until fragrant, for ~2 min. Add in your soffritto and cook until tender, ~5-7 min.
3. Tip in the 1/2 the chickpeas and season with salt and pepper, and stir well. Add enough water (or stock) to just cover, then bring to a simmer for ~10 minutes.
4. Remove from heat, blend with a stick blender or blitz in a blender.
5. Place back on a medium heat, add the pasta and remaining chickpeas and cook in the sauce, adding more stock as needed. Stir regularly so it doesn’t stick.
6. Once the pasta is al dente and the sauce has thickened, taste and season.
7. Drizzle over a good glug of olive oil, crack over black pepper, add your sage and finish with a heavy sprinkle of parmesan. Serve with some veg!
serves 3-4
Pancakes
500g cottage cheese, cold
2 large eggs, cold
1/4 cup milk, cold
1 tsp vanilla extract
1 tbs olive oil
250g plain flour
2 tsp baking powder
1 tsp salt
1 tbs sugar
Zest and juice of 1/2 blood orange
rhubarb compote
2 cups rhubarb, chopped
2–3 tbs honey (adjust to taste)
1–2 tbs water
Zest and juice of 1/2 blood orange
To serve
The Estate Dairy greek style yogurt
Honey
Extra blood orange zest
Method:
In a large mixing bowl, combine wet ingredients, including blood orange zest and juice, and whisk well until light and fluffy. Add dry ingredients and stir to combine (be careful not to overmix). Set aside.
To make rhubarb compote, add rhubarb, honey, water and blood orange juice to a small pot on low–medium heat. Cook for 8–12 minutes, stirring occasionally, until softened and jammy.
Preheat a large pan over medium heat and drizzle with oil or add butter. Dollop ~1/4 cup batter into the pan at a time. Cook for 2–3 minutes until bubbles start to form and edges are matte. Flip and cook for a further 2–4 minutes.
Serve hot with a heavy dollop of yogurt, spoonfuls of rhubarb compote, blood orange zest and a good drizzle of honey.
Served on stoneware
Manuela Helbing- Dietitian's engagement
Manuela Helbing- Dietitian's engagement rate on Instagram is 9.6%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 10 followers. Likes outnumber comments by roughly 73 to 1, with 3,145 likes and 43 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
9.6%
- Avg likes
- 3.1K
- Avg comments
- 43
- Interactions : followers
- 1 : 10
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Who is Manuela Helbing- Dietitian?
Manuela Helbing- Dietitian (@by_manuela) is a Nutritionist creator on Instagram, also filed under Healthcare. Manuela Helbing- Dietitian uses an Instagram professional account. Manuela Helbing- Dietitian's Instagram bio is brief, at 5 words.
How many followers does Manuela Helbing- Dietitian have?
Manuela Helbing- Dietitian has 29,597 followers on Instagram (29.6K). Set against 951 accounts followed, the audience works out to about 31 followers per account Manuela Helbing- Dietitian follows. 347 published posts give Manuela Helbing- Dietitian a moderate archive on Instagram.
What is Manuela Helbing- Dietitian's engagement rate?
Manuela Helbing- Dietitian's engagement rate on Instagram is 9.6%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 10 followers. Likes outnumber comments by roughly 73 to 1, with 3,145 likes and 43 comments on an average post, so most reactions are taps rather than replies.
What does Manuela Helbing- Dietitian post about on Instagram?
Flinque files Manuela Helbing- Dietitian under Nutritionist, with Healthcare as a secondary category. Of the 10 most recent posts shown for Manuela Helbing- Dietitian, 9 are videos and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Manuela Helbing- Dietitian repeatedly use the words until, ingredients, salt, minutes and method. Manuela Helbing- Dietitian's captions carry hashtags such as #ad, #tasty and #foodie. Manuela Helbing- Dietitian writes those captions mainly in English. Manuela Helbing- Dietitian keeps 3 story highlights, which open with a free Flinque account.
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Manuela Helbing- Dietitian's contact details are not published on Flinque's public profile. Brands with a free Flinque account can shortlist Manuela Helbing- Dietitian and use Flinque's outreach tools wherever a contact route is on file.
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