Broccoli and leftover chicken salad

Ingredients:

• Raw broccoli, green parts only, cut into little pieces (you can leave the stems for a cream of broccoli soup); if you have digestive issues you can cook the broccoli first and let it cool down

• Diced or shredded leftover chicken

• Diced or crumbled feta (skip if dairy free)

• A handful or almond flakes

• For the sauce: 1 heaped table spoon of mayonnaise, 1/2 tea spoon of Dijon mustard, 1 table spoon of water, 1/2 minced clove of garlic or garlic powder which is easier to digest

Instructions:

Combine all ingredients and enjoy. If you’re hungry, you can have 2 eggs on the side in any form of preference.

Tuna salad with pineapple

Igredients:

• Salad leaves of choice

• 140g of tinned tuna, drained of brine or oil

• Red bell pepper

• 1/2 avocado

• 3 slices of pineapple, fresh or tinned without added sugar

• Optional: fresh coriander

  For the dressing:

• 1 table spoon of mayonnaise

• 1 table spoon of water

• Squeeze of lime or lemon juice

• 1/2 clove of garlic, minced

Instructions:

Arrange ingredients on a plate in a preferred order, dress and enjoy.

Jazzing up tinned tuna

In my opinion, tinned tuna and mayonnaise are a match made in heaven. Mayonnaise beautifully moistens the fish and helps to hold it together. Its acidity and the presence of lecithin from egg yolks help to digest the fats in tuna better as some people find it nauseating or burpy.

Here are my favourite ways how to quickly transform a boring can of tuna into a tasty meal. Tuna in brine (water and salt) will work better than tuna in oil because mayonnaise is already oily.

Ingredients:

• 1-2 tins of tuna, drained of the liquid

• 1 heaped tea spoon of mayonnaise, can be vegan (use less if you like)

• One of the following in any amount that you like: green pesto / Frank’s Hot Sauce / Tabasco / harissa (paste or dry)

Instructions:

Mash up with a fork, that’s it!

Serving suggestions: on sourdough bread incl. sourdough crisp bread, on lettuce leaves instead of bread like in the photo, over a salad, in a poke bowl, on cucumber slices or used as a dip for celery sticks.

You can further mix it or top it up with the likes of fresh herbs, grated cheese, chopped bell pepper, finely chopped onion, chives, tomato or chilli flakes. For example, rocket and tomato pair well with the pesto version. Fresh coriander is great with harissa. Bell pepper and onion are good with Frank’s Hot Sauce and Tabasco.

Frozen yoghurt two ways

Ingredients for forest fruit frozen yoghurt:

• 350g frozen forest fruit mix (most supermarkets)

• 2500g full fat Greek yoghurt (you can use plant based if you like)

• xylitol / erythritol / stevia / monkfruit sweetener (honey or maple syrup will change the flavour)

• optional: 2 servings of collagen protein powder

Instructions:

1. Put the berries in a pot, defrost and cook on low heat until most water has evaporated. You can also skip this step but your ice cream will contain more ice crystals.

2. Place the fruit puree with the remaining ingredients in a high speed blender and process until smooth.

3. Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.

4. Freeze for a minimum of 3 hours before serving.

   If you used a container, wait for a couple of minutes until the ice cream softens before serving.

Ingredients for raspberry-rose frozen yoghurt:

• 300g of frozen raspberries

• 300g of Greek yoghurt

• xylitol / erythritol / stevia / monkfruit sweetener (honey or maple syrup will change the flavour)

• 5 drops of rose water (selected food shops and online, e.g. Amazon)

• optional: 2 servings of collagen protein powder - for more satiety and nutritional value

Instructions:

1. Put the raspberries in a pot, defrost and cook on low heat until most water has evaporated. You can also skip this step but your ice cream will contain more ice crystals.

2. Place the raspberry puree with the remaining ingredients in a high speed blender and process until smooth.

3. Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.

4. Freeze for a minimum of 3 hours before serving.

   If you used a container, wait for a couple of minutes until the ice cream softens before serving.

Peanut butter ice cream two ways

Ingredients:

• 3 small or 2 big bananas, very ripe (brown skin)

• 2 heaped table spoons of peanut butter

• 2 egg yolks (egg yolks, next to cream, is the key ingredient in classic ice cream. They make it creamy due to the presence of lecithin which is a fat emulsifier) but you can skip them if you´re not convinced

• Splash of full fat coconut milk - enough to make the ingredients combine well without getting stuck, using a high speed blender

• pinch of salt

• maple syrup, to your liking (ice cream taste less sweet after freezing it so keep that in mind) but it is optional, especially if you are watching your waist line

• optional: 2 servings of collagen protein powder - for more satiety and nutritional value

• for the chocolate variety, add 2 table spoons of cacao or cocoa powder. Once blended, you can stir in cacao nibs for for some crunch

Instructions:

1. Combine all ingredients using a high speed blender.

2. Pour into ice cream moulds (e.g. Ikea, Amazon) or a container like a Pyrex dish or an old ice cream box.

3. Freeze for a minimum of 3 hours.

   If you used a container, wait for a couple of minutes until the ice cream softens before serving. Scoop out and sprinkle with chopped toasted peanuts.

Masala scramble

Ingredients for 1 portion:

• 2-3 eggs

• 1 large tomato or two small ones, skin off

• Spinach (If fresh, use a large handful. If frozen, use a small handful)

• 1/4 onion, finely chopped

• 1/2 clove of garlic, minced

• 1 flat table spoon of clarified butter / ghee or coconut oil

• 1/4 teaspoon of each, cumin and turmeric

• Salt

• Soft goat´s cheese or protein dense yoghurt (like Fage) to serve

• Optional: chilli powder, fresh coriander, wedge of lime

Instructions:

1. In a pot or pan, melt the butter and add the onion. Saute until soft but not brown.

2. Add tomatoes, garlic, spinach, spices and stir. Cook for 5 minutes.

3. Add the eggs, season with salt and cook to your liking (runny or more set).

4. Optionally, sprinkle with chilli powder, fresh coriander and a little lime juice.

Tropical smoothie

It has been reported to me that this smoothie can relieve constipation - probably due to the combination of pineapple, coconut kefir, chia seeds and coconut oil. For an enhanced digestive function, you can replace the banana with a kiwi.

A smoothie that is supposed to replace a meal, such as breakfast, should always contain ample amounts of complete protein, quality fats and fibre. A well composed smoothie will support blood glucose balance throughout the day, which will positively impact your stress response, weight loss hormones, metabolic performance and energy.

Smoothies are also a convenient way to include many functional foods in one meal, from antioxidant rich fruits, probiotic foods and collagen to good fats.

Ingredients:

• A handful of ripe pineapple chunks, fresh or frozen (I usually cut a ripe pineapple, put it in a zip lock bag and store in the freezer)

• 1/3 of ripe banana (1/2 if it´s small) or a small amount of mango

• 1 table spoon of coconut oil

• 2 tea spoons of chia seeds

• 2 flat table spoons of hemp seeds

• 1 heaped table spoon of peanut butter

• 1 serving of protein powder like whey isolate or vegan, ideally together with 1 serving of collagen

• Coconut kefir or yoghurt (most supermarkets and health food stores) to achieve a desired consistency

Instructions:

Blend and enjoy.

To feel fuller for longer, use crunchy toppings like toasted coconut chips and /or cacao nibs. This will stimulate chewing, which plays a big role in satiety signalling and smooth digestion.

Frittata and egg muffins

Frittata is a perfect anytime dish. You can make a large portion to last you a few days as it keeps well in the fridge. Use any ingredients that you like - the options are endless. Below you will find a coupe of suggestions.

Egg muffins are basically the same thing, just in a different form - single muffins. They are fun and appeal to kids.

Both are great for lunchboxes.

Ingredients:

For the base, you need eggs (between 2 - 10, with 2 being one portion) and salt. Beat the eggs and season to taste. Now you can add the ‘toppings’:

• Mediterranean version: bell pepper, red onion, tomato, courgette, feta or goat’s cheese, finely chopped herbs of choice, e.g. basil, mint

• Spinach version: defrosted spinach cubes (leaves are better than fine), diced cold potatoes, feta, minced clove or garlic, a pinch of nutmeg is a nice bonus

• Bacon version: diced back or streaky bacon, diced onion, grated cheddar

• Tuna version: tinned tuna drained of liquid or oil, finely chopped onion, diced tomato, grated cheddar

• Mushroom version: sliced mushrooms (e.g. button or portbello), finely chopped onion, ham, grated cheddar

Feel free to skip or replace ingredients. These can get very creative!

Instructions:

1. Preheat the oven to 180 degrees.

2. Grease an ovenproof dish (frying pan, ceramic or Pyrex style) or use a greased muffin tray. Pour in the egg base and add the selected toppings.

3. Place in the oven until the top is solid and golden. You can pierce it with a knife and if runny egg comes out, it needs more time in the oven.

4. Cool down and store in an airtight container in the fridge.

Serving suggestion: with a salad.