Serving: 1
2 large eggs
2/3 scoop protein powder
pinch of turmeric
salt
pepper
coconut oil
Whisk all the ingredients
Pour a couple of spoonfuls into a hot frying pan and fry in coconut oil
Serve with vegetables of choice
Drizzle in lemon juice
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Grilled Tuna Salad with Garlic Dressing
Servings: 2 2 eggs225g green asparagus1 tbsp olive oil325g fresh tuna, in slices110g leafy greens50g cherry tomatoes½ red onion2 tbsp pumpkin seedssalt and pepper Garlic dressing: 150 ml mayonnaise2 tbsp water2 tsp garlic powdersalt and pepper Combine ingredients for the garlic dressing. Set aside. Place the eggs in boiling water for 7-10 minutes. Cool in ice water for easier peeling. Cut the asparagus into lengths and quickly fry in a hot pan without oil or butter. Set aside. Brush the tuna with oil and fry or grill for a few minutes on each side. Season with salt and pepper generously. Add leafy greens, asparagus, peeled eggs cut in halves, tomatoes and thinly sliced onion to a plate. Slice the tuna and distribute evenly over the salad. Pour over the dressing and sprinkle with pumpkin seeds.
The Best Breakfast
Serving: 1 1 tbsp butter2 handfuls vegetables e.g. spinach, mushrooms, asparagus, broccoli etc.3 eggssalt and pepper Saute the vegetables in butter. Stir in 3 eggs and cook until they’re done. Season with salt and pepper. Tip! Try serving with avocado on the side, or with haloumi or feta cheese.
Baked Snapper with Onions and Asparagus
Servings: 2 650 g whole yellow tail snapper, cleaned out, scales removed1½ tsp salt3 tbsp olive oil, divided4 scallions½ red onion4 garlic cloves4 tbsp ghee or butter2 tbsp white wine1 lemon, juiced225 g green asparagus Preheat oven to 400°F (200°C). Make three shallow cuts into the fish skin on both sides.Coat the fish all over and on the inside with salt. Rub with half the amount of olive oil. Place in a large casserole dish and loosely wrap with parchment paper. Bake for 30 minutes. In the meantime, thinly slice scallions, only the white parts. Slice red onion and garlic. Heat a small skillet over medium heat and melt the ghee. Add the sliced onions and garlic and sauté until tender, for 8 minutes. Sprinkle with a pinch of salt and add in the cooking wine and the lemon juice to deglaze the skillet. Set aside. Trim the asparagus. When the 30 minutes are up, open the oven, remove the casserole dish. Unwrap the fish and arrange the asparagus stalks all around it. Drizzle with remaining olive oil and sprinkle with remaining salt. Spoon half of the onion mix on top of the snapper and place the casserole dish back in the oven. Cook everything uncovered for 15 minutes. Remove from the oven and serve hot with remaining onion mix on the side. The tender fish meat will fall off of the bone! Tip! Any other white flaky fish will do here, like grouper, rockfish or monkfish.
Healthy Heart Smoothie
Servings: 1 This beautiful smoothie is a delicious way to support heart health and a strong cardiovascular system. Studies have shown beets can help lower blood pressure, which is attributed to their naturally occurring nitrates. I know that word gets a bad rap, but when it’s from whole plant foods like beets, it gets turned into nitric oxide in the body, which dilates blood vessels, supports mitochondrial function, and can improve athletic performance. The other ingredients in the smoothie have heart benefits, too. For example, strawberries are an excellent source of anthocyanins which enhance nitric oxide production, fight inflammation, and inhibit platelet formation. Avocados are rich in heart-healthy monounsaturated fats and linked with reduced risk of cardiovascular disease; plus, they’re rich in potassium which is important for balancing blood pressure. Walnuts offer anti-inflammatory omega-3s to regulate cholesterol and triglycerides. Cauliflower offers fibre, and eating it produces sulforaphane which fights oxidative stress. Food truly is medicine! Serving: 1 1 scoop vanilla protein powder1 cup ice cubes½ cup kefir or any nut milk, unsweetened¼ cup frozen cauliflower rice¼ cup strawberries (fresh or frozen)¼ avocado, peeled¼ cup raw beets, peeled3 walnuts, raw3 fresh basil leaves¼ teaspoon ground cinnamon Add all of the smoothie base ingredients into a blender and purée until smooth. To serve, pour the smoothie into a cup and enjoy!
Sea Bass with Courgette and Samphire
Servings: 2 425 g sea bass, skin-on fillets1 bunch fresh rosemary, stemmed and chopped2 tbsp olive oilsalt and black pepper2 courgettes200 g samphire½ lime, the juice1 bunch fresh basil Preheat the oven to 350°F (180°C). Make incisions in the sea bass fillets and fill them with rosemary. Brush the fillets with olive oil. Season with salt and pepper and place the fish in a baking dish. Bake for 15 minutes. Meanwhile, slice the courgettes lengthwise with a julienne peeler – just slice the courgettes until you get to the core where the seeds are. Heat a splash of olive oil in a large skillet over medium heat. Add the courgettes and cook for about 2 minutes; the courgettes should remain firm. Add the samphire and lime juice, and season with pepper. Simmer the mixture for 2 minutes more. Finely chop the basil. Remove the vegetables from the heat and add the basil. Arrange the vegetables on plates and place the fish on top.
Cobb Salad with Ranch Dressing
Servings: 2 2 eggs75 g bacon325 g rotisserie chicken, cut into smaller pieces50 g blue cheese, crumbled1 avocado, sliced1 tomato, sliced150 g iceberg lettuce, chopped1 tbsp fresh chives, minced (optional)salt and black pepper Ranch Dressing: 3 tbsp mayonnaise1 tbsp ranch seasoning2 tbsp watersalt and black pepper Ranch Seasoning: Mix all the ingredients well and pour into a small jar with a tight-fitting lid: 2 tbsp dried tarragon or dried chives2 tbsp dried parsley2 tbsp dried dill1 tbsp garlic powder1 tbsp onion powder1 tsp sea salt½ tbsp black pepper Start by preparing the dressing. Combine mayonnaise, ranch seasoning and water. Season with salt and pepper to taste, and set aside. Place the eggs in boiling water for 8-10 minutes. Cool in ice water for easier peeling. Chop them roughly. Fry bacon in a hot, dry skillet until crispy. Distribute the chicken, bacon, vegetables, eggs and blue cheese on the lettuce. Season with salt and pepper, especially the eggs. Drizzle with dressing and top with finely chopped chives.
