Prep Time 10mins
Cook time 15mins
2 tablespoons coconut oil
6 eggs, separated into whites and yolks
½ teaspoon salt
¼ teaspoon ground pepper
¼ cup chopped cilantro (a herb available in most supermarkets)
¼ cup chopped basil
Preheat oven to 175. Place oil in a 12-inch cast iron (or other kitchen over safe) skillet and place in the oven to melt the oil. Remove the pan as soon as oil is melted and swirl it around to coat the bottom of the pan.
Pour the remaining oil into a medium bowl to cool
Transfer the egg whites to a mixer bowl and beat until stiff peaks form. Set aside. Add the egg yolks, salt and pepper to the cooled oil and whisk until well combined. Fold the egg yolks, cilantro and basil gently into the egg whites and pour into skillet. Bake for 15 minutes or until cooked through and remove carefully with spatula to slice and serve
Prep Time 5 mins
Cook Time 8 mins
1 gluten-free cooked turkey or chicken sausage
Pinch of salt and pepper
1 tablespoon coconut oil
⅓ cup diced tomatoes
2 tablespoons finely diced pitted
In a small bowl whisk eggs, salt and pepper together until well mixed. Heat a large nonstick pan over medium heat. When pan is well heated, pour in the eggs and swirl the contents until they coat the entire bottom surface of the pan very thinly. When the egg sets, loose the bottom with a large spatula and slide it carefully onto a larger flat platter in one large piece. Cover the egg evenly with pre-cooked room temperature or hot sausage, tomatoes, olives and basil, and gently roll it up away from you like a cigar.
8 large lettuce leaves
2 tablespoons sesame oil
2 tablespoons minced ginger
24 ounces medium shrimp, shelled and de-veined
¼ teaspoon cayenne pepper
1 tablespoon gluten free tamari
1 lime, halved
Lay out 4 plates with 2 lettuce leaves each and set aside. Heat the oil over medium in a large skillet. Add the ginger and sauté 1 minute. Add the shrimp and season with cayenne. Cook, stirring frequently, for 2 minutes. Add the tamari, toss lightly, and cook for another minute or until shrimp just turn pink.
Divide shrimp evenly among the lettuce wraps, squeeze lime over all, and serve.
Prep Time: 2mins
Cook time: 8-10mins
2 7.5-ounce cans wild salmon, bones and skin removed
⅓ cup blanched almond flour
1 tablespoon lemon zest
1 tablespoon finely chopped fresh dill
1 tablespoon capers, drained
1 teaspoon Dijon mustard
Coconut oil for cooking
1 lemon, quartered
¼ cup sweet onions, chopped
1 ripe avocado, optional
In a medium bowl, lightly beat the egg. Add the salmon, almond flour, zest, dill, capers and mustard. Mix well to thoroughly combine and shape firmly into 4 patties.
Lightly coat large skillet with coconut oil and place over medium heat. Cook for 4-5 minutes per side or until lightly browned on each side and cooked through. Squeeze ¼ lemon over each patty to serve. Add avocado on top of burgers, optional.
Prep Time 2 mins
Cook time 10mins
12 slices prosciutto
4 cups baby spinach
2 cups thinly sliced kale or watercress
2 cups cherry tomatoes, quartered
¼ cup coconut milk
¼ cup balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400°F. Place the prosciutto on an ungreased cookie sheet. Bake 8-10 minutes until crisp. Remove and cool on the sheet. Meanwhile prepare the dressing.
Place the coconut milk, balsamic vinegar, salt and black pepper in a large bowl. Whisk well and add the spinach, kale or watercress along with the cherry tomatoes. Toss well. Crumble the baked prosciutto over the greens and serve immediately.
Prep Time 2mins
Cook Time 15mins
Mince Lamb 500g
2 handfuls Kale
2 handfuls of Spinach
6 asparagus tips
1 handful of cashew nuts
3 tablespoons Sundried Tomatoes
1 Avocado peeled and sliced
2 cloves of garlic, sliced
(and if you are being naughty) a small drizzle of Reggae Reggae sauce and/or some grated parmesan
Fry the lamb in the coconut oil in a large wok until fully cooked, add the garlic first. Once the garlic has been in for 2 minutes add all the other ingredients until the kale and spinach have wilted. Finally (This is optional) add the cheese and sauce!
Prep Time 5 mins
1 small red onion
4-6 chopped cherry tomatoes
Slice a peeled avocado and mix with the grated rind and juice of 2 limes
Mix with a small diced red onion, a chopped tomato and some chopped coriander.
Simple yet effective
Prep Time 0mins
Cook Time 15 mins
2 medium size pork fillets
Simply grill the pork on medium heat for about 15 mins turning once. After 10 mins, melt down the butter and peel and slice the bananas. Fry in the butte until they start to go golden brown. For the final two minutes of the pork grilling, spread pesto on top
Serve with greens of your choice (the picture below shows grilled crispy kale-take a look here for the video)