Peanut butter and berries on toast
Two slices of sourdough bread with a tablespoon of unsweetened peanut butter and half a cup of raspberries smashed with a fork.
Scrambled eggs and sliced avocado
Organic eggs scrambled in butter. Serve with half a sliced avocado with a drizzle of fresh lemon juice and a generous pinch of mineral rich sea salt.
Two ingredients and one tasty breakfast! Mash one ripe banana and whisk in two organic eggs to get a very liquid batter mixture. Heat a little coconut oil or butter on a non stick pan and cook two tablespoons of the ‘batter’ per pancake for one minute, very carefully flip and cook on the other side for another minute. This should make you six-eight small pancakes. Serve with two tablespoons of live organic natural full fat yogurt, sheep yogurt or coconut yogurt.
Quinoa taco bowl
In a large bowl, mix together half a cup cooked quinoa, one quarter of a cup of cooked sweet corn and a handful of rocket leaves. Transfer into a medium-sized serving bowl. Cut half an avocado width wise into smaller slices and four-five cherry tomatoes in halves and add on top of the quinoa mix. Add 40g of crumbled cheddar (or other hard cheese). In a small bowl mix two tablespoons olive oil, the juice of one lime, salt and pepper to taste. Drizzle this over the bowl.
Roasted red peppers and butterbean salad jar
Take a medium size mason jar (around a pint size) and layer it as follows…
First for the dressing, whisk together two tablespoons extra virgin olive oil, the juice of a fresh lemon, sea salt and black pepper and pour into the jar
Second - one deseeded red pepper roasted
Third - one quarter of a cup butterbeans rinsed and drained
Fourth - one quarter of a cup of chopped tomatoes
Fifth - one small cupped handful of lightly crushed almonds
Sixth - a generous handful rocket leaves, two tablespoons chopped chives, two tablespoons chopped fresh parsley.
Baked salmon with roasted buttery carrots
This serves two.
Heat the oven to 200C. Scrub six-eight small to medium carrots with a veg brush and pat dry. Place in a roasting tray or an ovenproof dish and drizzle with three tablespoons of melted organic butter. Add a generous pinch of mineral rich salt. Place in the oven for 30-40 mins until tender, then remove the foil and cook for a further 10 minutes. While the carrots are cooking prep your salmon by lightly seasoning and also placing on a baking tray lined with parchment paper. You can pop these in the oven when you remove the foil from the carrots as they should take 10 minutes to cook. Once the salmon and the carrots have cooked remove from the oven. Add a generous handful of baby spinach leaves so they wilt through. Divide the carrot mix between the plates, place the salmon fillet alongside and drizzle with some extra virgin olive oil.
Chicken and chips
Classic comfort food with a healthier twist. Use a coating of ground almonds to give a crunch to your chicken. Preheat the oven to 200C. Peel one medium size sweet potato and cut into wedges, drizzle with one tablespoon melted organic butter and lay on a baking tray lined with parchment paper. Put to one side whilst you prep the chicken breast. Create two bowl stations – the first that has one beaten eggs and the second bowl with half a cup of ground almonds and a generous couple pinches of salt and pepper. Dip the chicken breast in the egg bowl first and then almond one coating completely and evenly and lay on a baking tray lined with parchment paper. Place both trays in the oven and bake for 30 minutes (or longer) until crispy.
Cauliflower and red lentil curry
This recipe serves two. Prepare a medium size cauliflower by cutting into much smaller florets or chunks. Place on a baking tray lined with parchment paper and roast for 20 mins at 200C. In a pan lightly heat a tablespoon of organic butter (or coconut oil) and lightly stir fry a finely sliced small red onion for around five minutes until soft and then add one clove crushed garlic as well as one teaspoon mild-hot curry powder (make it a shot as you like), one teaspoon turmeric, one teaspoon cumin seeds, one teaspoon dried chilli flakes, pinch of black pepper and mineral rich salt and heat for another couple of minutes. Add in the cauliflower until it is coated in the mixture and then add in one can drained and rinsed cooked red lentils (or you can cook one cup from dried). Stir well to combine all together and then add the spinach in to softly wilt. Garnish with coconut shavings or crushed almonds
SNACKS \(only if you need them and try to stick to a max of one per day\)
One apple sliced with a tablespoon of unsweetened nut butter (try almond or cashew) to spread
Half a cup of live organic natural full fat yogurt or sheep yogurt with a tablespoon of pure cocoa/cacao powder and one teaspoon raw honey mixed through – great for a chocolate hit without the sugar crash.