Prep Time 10 mins
Cook Time 30-35 mins
12 gluten free herby sausages (if you can’t get herby ones then add 1-2 tbsp of mixed herbs)
8 rashers of streaky bacon chopped/cubed
100g mushrooms finely chopped
12 cherry tomatoes finely chopped
12 eggs (2 are for the coating)
100g grounds almonds
Pink salt and freshly ground black pepper
Pre heat the oven to 180c. Fill a saucepan with water, one big enough to hold 12 eggs or use 2 smaller ones and bring to the boil, add the eggs and boil for 6 mins. Once done place them in cold water so they don’t cook any further. Remove skins and place the sausage meat, bacon, mushrooms, tomatoes, salt and pepper into a large bowl and using your hands mix all the ingredients together thoroughly.Now peel your eggs and set aside.
For the coating of the eggs sprinkle the ground almonds on a plate and season then beat the 2 remaining eggs in a bowl. Now 1 by 1 shape the meat around your eggs ensuring there are no gaps or splits in the meat, then roll it in the beaten egg before rolling it in the ground almonds and coating it thoroughly. Place the scotch eggs on a grill tray and bake in the oven for 30-35 until the tops go nice and crispy.
Top Tip: Wet your hands when shaping the meat around the eggs as it makes them easier to handle and stops the meat sticking to your hands.
Prep Time 2-24 hours
Cook Time 15 mins
Serves 2 (flapjack makes 6-8 portions)
See bottom of recipe for low and low, low carb options
90g flaked oats
140ml apple juice
65g natural yoghurt
85g agave syrup
1/3 teaspoon ground cinnamon
200g flaked oats
20g agave syrup
1 1/2 teaspoon agave syrup
60g cottage cheese
Make the yoatie by mixing the oats, apple juice and yoghurt together in a bowl and leave to soak for between 2-24hours.
Next make the granola. Preheat the oven to 180C and line a baking tray with greaseproof paper. Mix all the granola ingredients together. Bake for 10-12 minutes until golden. Leave to cool and place in an airtight container where it will keep for 2 weeks.
For the compote, crush strawberries with the back of a fork and add to a saucepan with the agave syrup. Bring to the boil and stir continuously until it thickens, about 2-3 minutes. Transfer to a small container and place in the fridge.
Place all the cheesecake ingredients together and blend.
To assemble, place 30g of the granola in a tumbler. Next, spoon half of the yoatie mix followed by half the cheesecake mix. The compote can go on top or served on the side.
Low carb option: Reduce yoatie ingredients to 70g oats, 125ml apple juice, and 55g yoghurt
Low, low carb option: Make the yoatie with 150g low fat yoghurt, and 15g honey.
Prep Time 10 mins
Cook Time 20-25 mins
Serves 2 (flapjack makes 15 portions)
See bottom of recipe for low and high carb options
375g grass fed butter
600g flaked oats
30g whey protein (ideally unflavoured)
1 teaspoon cinnamon
1 teaspoon allspice
1 small mango
200g Greek Yoghurt
2 teaspoons honey
Preheat the oven to 160C and line a baking tray with greaseproof paper. Melt the honey and butter in a large pan on low heat, remove from the heat and add the oats, protein and spices mixing well together. Spoon on to the tray and bake for 20-25mins until golden brown.
Once cooked and cooled, cut in to 15 pieces. Each piece is one serving, and the rest can keep in some decent Tupperware for over a week!
To prepare the fruit, peel the mango and remove the stone, chopping in to small pieces. Click here for a guide to dicing mangos. Also quarter the figs. Mix the honey and yoghurt together.
Finally, to layer, chop up a piece of flapjack into smaller pieces and layer in various combinations, topping with the figs!
Low Carb Option: Serve with 15g pecans instead of the flapjack
High Carb Option: Divide the flapjack into 10 servings and add 15g of dried fruit to the dish
Prep time 2 minutes
Cooking time 15 minutes
3 cups almond milk
1 cup quinoa flakes
Topping/flavouring (pay attention to your burner type)
Protein Powder (for a super protein hit)
Cinnamon (lowers sugar response)
Rinse the quinoa under cold water in a very fine sieve. Place the quinoa in a pan 2 cups of the almond milk on high heat. Once boiling, bring to a simmer, cover, and cook for 10 minutes. After 10 minutes, add the other cup of milk gradually, and cook for a further 5 minutes. Add your choice of topping and serve
Prep Time 5 minutes
Cooking Time 10-15 minutes
8 rashers streaky bacon
1 tablespoon grated parmesan
2 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper
3 spring onions, finely chopped
Fat to grease the baking tin.
Preheat the oven to 180°C/350°F/gas mark 4. Grease a muffin tray with a little butter. Pan fry the bacon on a medium heat for 2–3 minutes. Once cooked, place each rasher in the muffin tin, carefully wrapping it around the edge of the compartment to form a cup. Gently crack an egg into each bacon cup, top with a little parmesan, fresh parsley, salt and pepper. Place in the oven and bake for 10–15 minutes or until the egg is cooked to your liking. Remove the bacon cups from the tray and top with spring onions
Prep Time 2 mins
Cook Time 0 mins
1 cup coconut milk or unsweetened almond milk
1 teaspoon raw honey (use xylitol if you are a sugar burner)
1 teaspoon unsalted pecan pieces
1 teaspoon unsalted walnut pieces
1 teaspoon sliced almonds
1 teaspoon unsalted pistachios
1 teaspoon unsalted pine nuts
1 teaspoon unsalted sunflower seeds
1 teaspoon pumpkin seeds
2 teaspoons berries (blueberries, blackberries, raspberries, strawberries) or chopped banana (if in your burner type)
Pinch of cinnamon (optional)
Add all nuts and seeds to a bowl, add the coconut or almond milk and stir together. Add the honey, xylitol or cinnamon.
Prep Time 2 mins
Cooking Time 5 mins
1 Tablespoon Coconut oil
Blend the ingredients together and fry in the oil, turning halfway through. Mixture will make 4 small pancakes or one large one. Serve with your choice of topping!
Prep time 10 mins
Cooking time 20-25 mins
1 tablespoon of baking powder
1 tablespoon bicarbonate of soda
Dice sized chunk of fresh ginger, peeled
80g protein powder
1 tablespoon of honey or Xylitol
2 tablespoon chia seeds
Pinch of nutmeg
2 tablespoon cinnamon
1 large carrot, grated
50g coconut flour
Preheat the oven to 180C. Place the muffin cases in the muffin baking tray. Beat the eggs, bicarbonate of soda and baking powder together for 2 minutes in a food processor or blender until light and fluffy. Add the ginger, bananas, protein powder, chia, nutmeg and cinnamon. Sift in the coconut flour and mix again. Finally stir in the grated carrot. Pour the batter into the prepared muffin cases and bake in the oven for 20-25 minutes. Allow to cool and serve topped with butter or nut butter.
Prep time 8 minutes
Cooking time 20 minutes
500g Turkey or Chicken mince
2 ripe avocados
6 rashers of bacon
2 large tomatoes
1 large handful of spinach
2 tablespoons of mixed herbs
salt and pepper
Preheat the oven to 180C. Mix the mince, herbs, salt and pepper in a bowl with your hands. Form them into flat burgers about 2cm in height. These will form the 'buns' for your burger. Place in the oven for 20mins.
While they are cooking make the filling. Spoon out the flash of the avocados, and mash together using a fork until nice and creamy. Cook the bacon in a frying pan until nice and crispy. Once the buns are done, layer up your burger as follows; bun, spinach, 2 rashers of bacon, avocado, tomato slices, bun.
Add some lemon, chilli or fesh coriander, (or all three) to your avocado for extra KICK!
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.