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Turmeric Poached Egg
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You Need:
2 tsp. pine nuts
1 ¾ cups (400g) of fresh spinach
⅝ cup (125g) of tomatoes, halved
1 tbsp. mild olive oil
1 tbsp. white wine vinegar
1 tsp. ground turmeric
2 medium-sized eggs
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What you need to do
1. Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.
2. In the meantime, heat the oil in a frying pan and stir fry the spinach and tomatoes for 2 minutes on medium heat until wilted. Season with salt and pepper.
3. Bring a pot of water to the boil and add in the vinegar and turmeric. Turn the heat down so that the water no longer bubbles. Carefully break in the egg and poach for 3 minutes repeat with the second egg.
4. Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. Season with salt and pepper. Break open the eggs just before serving.
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Warm Salmon & Quinoa Salad
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You Need:
1 red pepper
1 tbsp. olive oil
4 wild salmon fillets
1 tsp. spices for salmon
1 ⅓ cup (200g) sugar snaps
4 cups boiling water (1l)
1 ⅓ cup (250g) cooked quinoa
2 handfuls fresh parsley
2 tbsp. fresh chives
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What you need to do
1. Preheat the oven to 400°F (200°C).
2. In the meantime, cut the peppers into strips. Heat the oil in a pan on medium heat and stir fry the pepper for 5 minutes.
3. Place the salmon on a tray covered with baking paper, season with spices and cook in the oven for 10 minutes.
4. Place sugar snaps in a colander and pour over the boiling water. Then add the sugar snaps and quinoa to the peppers and heat up for 4 minutes on medium heat.
5. Chop parsley and chives and mix into the quinoa. Serve as a side with the salmon.
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This Smoked Mackerel & Egg Paste is amazing especially on homemade bread!
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4 eggs, hard boiled
7 oz. (200g) smoked mackerel
1 small onion, finely chopped
4 small pickled gherkins, chopped
2 tbsp. mayonnaise, light
2 tbsp. natural yogurt (or more mayo)
bunch of chives, chopped
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1. Boil the eggs, let them cool and peel off the shells, then chop and place in a bowl.
2. Debone and skin the fish, then chop the meat and add to the bowl.
3. Add the finely chopped onion and gherkins into the bowl.
Season with salt and freshly ground pepper. Mix with the mayonnaise, yogurt and chopped chives.
4. Serve with bread, fresh veggies, or on its own.
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I love chicken and make it often but I notice a lot of people struggle to find new and different recipes. Try This Healthy Coronation Chicken Salad for something new!
You Need:
1 tbsp. mayonnaise
2 tbsp. Greek yogurt (0% fat)
1 tsp. curry powder (or more, to taste)
5 oz. (150g) cold cooked chicken, chopped (leftover roast chicken is perfect)
6 dried apricots, chopped
1 celery stick, chopped
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What you need to do
1. Mix the mayonnaise, yogurt, and curry powder. If needed, add a splash of water to thin the sauce to the consistency you like.
2. Stir in the chicken, apricots, celery and almonds and season to taste with salt and pepper.
3. Serve with a side salad or as a sandwich filling.
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Jerk Chicken with Cauliflower Rice
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You Need:
For the marinade:
1 tsp. dried thyme leaves
1 tsp. ground allspice
2 tbsp. brown sugar
½ tsp. salt
½ tsp. pepper
2 tsp. garlic powder
½ tsp. cinnamon
½ tsp. cayenne
2 tbsp. olive oil
2 tbsp. lime juice
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For the chicken & rice:
1 lb. (450g) chicken breast
14 oz. (400g) cauliflower rice
2 tbsp. coconut oil
1 onion, diced
3 garlic cloves, minced
1 cup (250ml) canned light coconut milk
1 lime, zest and juice
handful coriander, to garnish
lime wedges, to serve
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What you need to do
1. Combine all marinade ingredients in a bowl or container. Add chicken breasts and turn to coat in the marinade. Leave to marinate for 15 minutes or overnight.
2. Heat the 1 tbsp. of coconut oil in a pan over medium-high heat. Add in the onion and sauté for 3 minutes, until softened.
3. Next, add in the garlic and cauliflower rice, cook for 2 minutes and add in the coconut milk. Cook for about 10 minutes, or until the coconut milk is absorbed, then remove from heat and stir in the lime zest and juice. Season with salt and pepper to taste.
4. In the meantime, heat the remaining oil in another pan over medium heat and cook the chicken for 8-10 minutes until cooked through and browned. Once cooked, serve with the cauliflower rice.
5. Garnish the rice with chopped coriander and serve with lime wedges.
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Crushed Cucumber Salad with Salmon
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You Need🍴
For the salad:
1 red bell pepper, chopped
1 cucumber, crushed, chopped
1 garlic clove, sliced
fresh coriander, chopped
6 oz. (180g) hot smoked salmon fillets
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For the dressing:
1 lime, juiced
1 tbsp. fish sauce
1 tbsp. rice wine vinegar
1 tbsp. sesame oil
1 tbsp. black sesame seeds
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What you need to do:
1. Roughly chop the red bell pepper and place in a bowl. Using a meat mallet or a rolling pin, smash the cucumber, then slice into bite-size pieces and transfer into the bowl. Add the sliced garlic and chopped coriander.
2. Mix all the dressing ingredients and drizzle over the cucumber. Mix well and divide between 2 plates.
3. To serve, break the salmon up into pieces and top the cucumber salad — season with freshly ground black pepper.
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Need a sweet healthy treat? Low Carb Banana & Strawberry Cake is the way to go!
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You Need:
4 small ripe bananas
1 cup (130g) wheat flour
½ cup (60g) buckwheat flour
¼ cup (60ml) coconut oil
2 tbsp. stevia/xylitol
1 egg
1 tsp. baking powder
10 strawberries, halved
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What you need to do:
1. Pre-heat oven to 350°F (180°C).
2. Peel the bananas and place them in a food processor or high-speed blender. Blitz until smooth.
3. Add in the egg, oil and xylitol, then mix again. Next, add in the flours and baking powder, and blitz until a smooth batter is formed.
4. Transfer the batter into a greased or silicon cake tray. Place the halved strawberries on top and bake for around 60 minutes, until the cake is golden brown and cooked through.
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WOW! This Smoked Salmon & Strawberry Salad was amazing!
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For the salad:
4 handfuls lamb’s lettuce or rocket, or mix
3.5 oz. (100g) smoked salmon, torn
10 mini mozzarella balls, torn
10 strawberries, halved
handful basil leaves
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For the dressing:
1 tbsp. honey
1 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. honey mustard
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What you need to do
1. Divide the lettuce leaves between two plates. Add the torn smoked salmon and mozzarella balls as well as the strawberries and basil leaves.
2. Mix all the dressing ingredients and drizzle over the salads. Season with freshly ground black pepper and serve.
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For the fish:
10 oz. (300g) cod fillets
1 tsp. paprika
1 tsp. turmeric
1 tsp. oregano
½ tsp. chili
1 tbsp. buckwheat flour
¼ cup (60ml) vegetable stock
⅓ cup (80ml) cream (dairy or plant based)
3 tbsp. chives, chopped
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For the zucchini:
2 medium zucchinis
1 tsp. oil
1 clove garlic, minced
4 sundried tomatoes
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What you need to do:
For the fish:
1. Cut the fish so that you have 2 or more pieces of fillet. Season with salt, pepper and spices, then coat with buckwheat flour.
2. Heat 2 tbsp. of oil in a frying pan and fry the cod until golden for about 5 minutes, then flip and repeat on the other side.
3. Mix the cream and the hot stock together. Pour into the pan with the cod and bring to a boil, simmer for 2-3 minutes. Sprinkle with chives and simmer for another 1-2 minutes.

For the zucchini:
4. Make zucchini noodles (zoodles) using a special julienne peeler or a spiralizer, or peel with a regular vegetable peeler, making wide but thin ribbons.
5. Heat the oil in a frying pan, add the minced garlic and fry briefly. Add the zoodles and occasionally stir until they soften slightly, for about 3-4 minutes. In the meantime, season with salt and pepper. At the end, add the chopped sundried tomatoes.
6. To serve, divide the zoodles between two bowls, place the cod on top and pour over the sauce.
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You Need:
1.1 lbs. (500g) zucchini
1 clove garlic, crushed
1 egg
1 tsp. plant milk
4 tbsp. breadcrumbs
1 tsp. dried oregano
1 tsp. dried thyme
3 tbsp. olive oil
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What you need to do
1. Preheat oven to 430°F (220°C). Cut zucchini into fry-like pieces.
2.Crack the egg into a bowl and whisk with the milk. Season with salt, pepper, add the crushed garlic, oregano, and thyme. Mix well.
3. On a separate plate, have your breadcrumbs ready.
4. Grease a large baking tray with 1 tbsp. of olive oil.
5. Dip the zucchini in the egg, then roll in the breadcrumbs and place on the baking tray. Place the tray in the preheated oven and bake for 15 minutes. Turn the fries 2-3 times during this time, drizzling them with the remaining 2 tbsp. of olive oil.
6. Season with salt and serve.
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Need a snack? Sweetcorn Fritters are the way to turn for a healthy snack!
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You need:
9.8 oz. (280g) organic sweetcorn, drained
bunch coriander, chopped
1 lemon, zest
1 cup (120g) buckwheat flour
¾ cup (185ml) cold water
4 tsp. coconut oil
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What you need to do
1. Place the sweetcorn in a large bowl. Add the chopped coriander and lemon zest, season with salt and pepper.
2. Next, add in the flour and water and mix well until smooth.
3. Heat 2 tsp. of the coconut oil in a large non-stick pan on high heat. Once the pan is hot, ladle in the mixture. Cook the fritters two batches of 4, or divide the oil accordingly if your pan is not big enough (½ tsp. of oil per 1 fritter).
4. Cook for about 2-3 minutes on each side until browned. The batter makes 8 medium sized fritters.
5. Serve with a side of avocado and chili yogurt (optional).
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I LOVE SHRIMP! This Tom Yum Soup W/ Shrimp is perfect for a rainy summer day!
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You need:
4 cups (1l) vegetable stock
2 tbsp. (30g) Tom yum paste
scant ½ cup (100ml) canned coconut milk
1 cup (225g) chopped tomatoes, canned
1 cup (100g) sh*take mushrooms, roughly chopped
¾ cup (200g) shrimps
2 tbsp. fish sauce
1 tbsp. lime juice
coriander, to garnish
chili, to garnish
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What you need to do🍴
1. Pour the stock into a pot, add the tom yum paste and bring to a boil.
2. Add coconut milk, tomatoes and mushrooms, and cook for about 5 minutes.
3. Next, add the shrimps, and cook for about 1 minute on low heat. Season with fish sauce and lemon juice.
4. Garnish with fresh coriander and chili to serve.
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