Serving: 1 3 eggs30 g butter, for frying¼ yellow onion, chopped2 handfuls mushrooms, slicedsalt and pepper Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy. Melt the butter in a frying pan, over medium heat. Add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the veggies. Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate. Tip! Serve the omelet with a crispy, green salad with vinaigrette dressing on the side.

Servings: 5 50g pecans or hazelnuts or almonds20g unsweetened shredded coconut35g sunflower seeds1 tbsp pumpkin seeds1 tbsp sesame seeds35g flaxseed¼ tbsp turmeric¼ tbsp ground cinnamon½ tsp vanilla extract15g almond flour60 ml water1 tbsp coconut oil For serving: 120ml full fat Greek yogurt or coconut cream Preheat the oven to 300°F (150°C). Chop the nuts coarsely in a food processor or with a sharp knife. Mix all ingredients in a bowl. Spread out on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes. Be sure to set a timer. Nuts and seeds are heat sensitive and should not get burned. Remove from the oven and stir the mixture, then return to the oven for about 20 minutes more. Check again. When the granola feels almost dry, turn off the heat and let the granola cool in the residual heat of the cooling oven. Serve the granola with full-fat Greek yogurt with a tiny bit of vanilla powder and maybe some additional heavy cream. The granola is very nutritious and filling. A third to half a cup will go a long way. Tip! If you want to omit the nuts, add more seeds and/or coconut chips. You will want to make sure that the ratio between the dry and wet ingredients is about the same.

Serving: 1 75 ml coconut milk or coconut cream150 ml water2 tbsp lime juice30 g frozen spinach2 tsp fresh ginger, grated2 scoops collagen/whey powder Mix all ingredients together. Start with 1 tablespoon lime and increase the amount to taste. Sprinkle with some grated ginger and serve.

Breakfast made easy. Cook up this keto casserole on Sunday and you’re all set for breakfast for the coming week. Easy, protein packed, and durable enough to eat on-the-go. Serving: 4 175g mushrooms1 handful spinach50g butter8 eggs225 ml heavy whipping cream150 shredded cheddar cheese1tsp onion powder salt and pepper Preheat the oven to 400°F (200°C). Trim the mushrooms and cut them in quarters. Fry the mushrooms in butter over medium high heat until golden brown. Add the spinach and saute. Season with salt and pepper to taste. Place contents the of the skillet in a greased baking dish. Add remaining ingredients to a medium-sized bowl and whisk to combine. Season with salt and pepper. Pour egg mixture over the bacon and mushrooms and bake in the oven for 30-40 minutes or until golden brown on top and set in the middle. Cover with a piece of aluminium foil if the top of the casserole is at risk of burning before it’s cooked through. Tip! You can add broccoli and other other greens with the mushrooms.

Serving: 1 Place the eggs in a pot carefully. Cover with cold water and place on the stove without a lid. Bring the water to a boil. Lower the heat and let simmer for 7-8 minutes. Remove the eggs from the warm water and place them in a bowl with ice-cold water to cool. Peel the eggs and chop them finely. Mix eggs and butter with a fork. Season to taste with salt, pepper and other flavours of your choice, see different suggestions below. Serve the egg butter with a side of diced avocado tossed in olive oil and finely chopped parsley and a few slices of smoked salmon. Tip! Try flavouring your egg butter with chilli flakes, fresh herbs or your favourite seasoning. Egg butter is great as a topping on just about anything – both hot and cold dishes, as avocado, salmon, turkey and ham, but also in soups and stews and on top of vegetables and salads.