Cooking time 10 minutes in a George Foreman, longer if using the grill in the oven
4 sausages 97% meat, gluten free
4 rashers of bacon
1 venison burger
8 sticks of asparagus
2 handfuls of spinach
Grill the venison burger and the sausages. After 3 minutes, turn a quarter and add the bacon, asparagus, and tomatoes. After 3 more minutes, turn the sausages another quarter and flip the bacon. Melt the cocounut oil in a frying pan and wilt the spinach. After 3-4 minutes all the food is ready, sprinkle the spinach with chia and flax seeds, slice the burger in half and serve.
2 Sea Bass Fillets
3 cloves garlic finely chopped
1 chilli chopped
juice of one lime
one handful of fresh coriander
1 inch cube fresh ginger
Heat the oil in a frying pan. Add the chilli, garlic, coriander and ginger to the pan and fry for one minute. Add the spinach and cashew nuts, and cook until the spinach has wilted.
Push to one side, and place the sea bass in the pan skin down, cook for 2mins and then flip over to cook the other side. After 3-4 minutes your breakfast will be ready, garnish with the lime juice and serve