Chicken Caprese

Ingredients:

• 120-130g of chicken breast(s) per person, whole or sliced thinner

• 1 tbsp olive oil

• 1/2 tea spoon of sea salt

• A big pinch of each, dried oregano and dried basil, or Italian seasoning (it should already have garlic powder so don’t add any extra)

• 1/3 tsp garlic powder

• Fresh mozzarella (preferably bufala), cut into 1 cm slices; 3 slices per 1 piece of chicken

• 2 small tomatoes

• 4 basil leaves but it’s ok without too as the chicken has already been marinated in dried basil

• 1 tbsp balsamic vinegar

Instructions:

1. Heat the oven to 200 Celcius degrees

2. Heat an ovenproof skillet or griddle pan

3. Combine the oil, herbs, salt and garlic powder

4. Coat the chicken in the marinade

5. Place the chicken in the hot skillet or griddle pan and cook for 3 minutes on each side

6. Take the chicken off heat and place mozzarella and tomato slices on top. Transfer to the oven for the next 3 minutes

7. Plate up and garnish with a splash of balsamic vinegar, extra olive oil and fresh basil

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.

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.

Pizza omelette

Ingredients per 1 omelette:

• 2 eggs,

• Salt and pepper

• 1 tea spoon of olive oil

• A little passata or 2 tea spoons of tomato puree thinned down with a little water

• Dry oregano

• Grated cheese of choice (e.g. mozarella / cheddar / Edam / Gouda / Manchego)

• Toppings of choice: cooked ham / salami / pepperoni / buffalo mozarella / mushrooms / rocket

Instructions:

1. Beat the eggs, season to taste.

2. Heat up a non-stick frying pan and add olive oil. You can brush it around for an even coat.

3. Pour in the eggs and cook on one side. When the eggs are solid enough to flip but still a little runny on top, turn it over and spread the passata and sprinkle with cheese and a little oregano. Cover with a lid until the cheese has melted.

4. Take off the heat, arrange the toppings of choice and enjoy.

First photo: buffalo mozarella, rocket, garlic oil

Second photo: ham, sliced cooked mushrooms, parmesan, rocket, garlic oil

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.

Berry smoothie

This smoothie can be made two ways: regular (strawberries and mango) or very low carb / keto (mixed berries and more coconut oil).

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, good fats and probiotic foods to collagen.

Ingredients:

• A handful of strawberries or mixed berries and 1/2 small mango or 1/3 spotty banana; for a low carb version you can just use mixed berries and skip the mango or banana (assorted frozen forest fruit works well, available in all supermarkets)

• 2 tea spoons of chia or flax seeds

• 1 table spoon of coconut oil, you can add an extra spoon for the berry version

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

• Coconut kefir or yoghurt, to achieve a desired consistency

Instructions:

Blend and enjoy.

To feel fuller for longer, use crunchy toppings like almond flakes and toasted coconut chips / desiccated coconut (or just one of them). This will stimulate chewing, which plays a big role in satiety signalling and smooth digestion.

Pan-seared protein of choice

This is an easy and quick way to cook most proteins. Serve with a large side salad or stir fried vegetables or baked sweet potato or root vegetable fries - anything goes!

Ingredients:

• Protein of choice, e.g. entrecote steak, burger, chicken breast cut into half, fish fillet, sardines, prawns, squid, lamb, pork or turkey chops, Halloumi cheese)

• Olive oil, preferably refined

• Salt and pepper

• Optionally, garlic powder, paprika and a squeeze of lemon juice or a splash of white wine vinegar

Equipment necessary:

Griddle pan - if you haven´t got one yet, get it asap as it is one of the fastest ways to cook protein that tastes delicious

Method:

• Heat up the pan on medium to high heat. When you see it smoke, it´s the time to start cooking. Best if your protein is at room temperature.

• Rub a little olive oil all around the protein which will create a protective film. Do not put oil on the pan. If using garlic powder, paprika and lemon juice or vinegar, mix them together with the oil and coat the protein in the basic marinade

• Place the protein on the pan and sear for 2-4 minutes on each side, depending on thickness.

• Take off the heat and sprinkle with salt and pepper. You can use herbs of choice too, or make salsa verde.

Serving suggestion: with sauteed greens of choice / stir fried veggies / ratatouille / frozen boiled veggies / simple salad

Always dress your veggies, even after they have been cooked. A dressing made of olive oil, melted butter, a squeeze of lemon juice and a little salt is always a good fit. You can add powdered garlic and herbs of choice, too.

Nicoise salad

Ingredients:

• Lettuce leaves of choice

• A handful of green beans (leftover or cooked from frozen are fine)

• 4 halved cherry tomatoes or one regular cut into wedges

• 1-2 hard boiled eggs

• 6-8 olives

• 100-140g of tuna in olive oil or brine, or a piece of fish from last night´s dinner; vegetarians can use feta or grilled halloumi instead

• Dressing: 3 table spoons of olive oil, 2 table spoons of vinegar or lemon juice, 1 tea spoon of Dijon mustard, salt and pepper - shake together in a small jar to create a velvety texture

• Optional: 2 baby potatoes from last night´s dinner cut into wedges (fun fact: cooked and cooled potatoes are low in carbs!);

• Optional: a couple anchovies

Instructions:

Arrange the leaves, beans, tomatoes and optionally onions on a plate, then add potatoes, pieces of fish, quartered egg(s), anchovies and olives. Dress and enjoy.

Caesar style salad

Although the classic recipe calls for chicken, it can be replaced with other options to suit vegetarians and pescatarians. Skip cheese altogether if on a dairy free plan.

Ingredients:

• Baby gem or romaine lettuce

• Protein of choice: chicken, turkey or prawns (you can use leftover meat, e.g. from a roast or ready made rotisserie chicken); vegetarians can use chickpeas

• Hard boiled egg

• Parmesan or Grana Padano or hard sheep´s chees like Manchego or similar

• Optional: crispy bacon, a few anchovies

  Salad dressing, lazy version:

• 2 table spoons of quality mayonnaise, preferably made with olive oil

• 1 tea spoon of Dijon mustard

• 2 table spoons of freshly boiled water

• 1/2 small clove of garlic, skip if sensitive

Instructions:

1. Combine dressing ingredients with a fork.

2. Roughly tear the leaves and place on a plate. Add dressing and coat the leaves with your hand.

3. Arrange toppings: spread the protein, bacon, eggs and anchovies and sprinkle with shaved cheese.

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.

Home made liver pills

photo: www.truorganicbeef.com

Improve blood quality, liver health and detox without the taste of liver!

No supplement will help to build iron, ferritin and provide active B vitamins like these magic ´pills´.

Ingredients:

• Fresh liver, preferably pasture raised. Lamb´s liver is always a safe bet.

Instructions:

1. Rinse the liver well and pat dry.

2. Cut into pill-size bites that will be comfortable to swallow.

3. Spread the liver pieces on a piece baking / parchment paper. This will prevent them from sticking together..

4. The next day (after they freeze), place the liver pieces from the paper into a tupperware box. Keep them in the freezer for 14 days before you start taking them. This period of time ensures that the raw liver will be perfectly safe for consumption.

5. Take your frozen liver supplement with water before or with each meal.

Omelette with spinach, mushrooms and goat´s cheese

Ingredients:

• 2 eggs

• 2 table spoons of almond milk

• 2 cubes of frozen spinach or 2 large handfuls of fresh baby spinach

• A handful of button mushrooms

• 50g of soft and crumbly goat´s cheese

• 4 tea spoons of butter or ghee

• Salt and pepper

Instructions:

1. Beat the eggs with almond milk and a good pinch of salt.

2. Cut the mushrooms into little wedges or slice them. Sauté in 2 tea spoons of butter for 10 minutes.

3. Place frozen spinach in a pot with a little bit of water and cook until hot. If using fresh spinach, place it in a pan with a little water and cook until wilted.

4. Heat a frying pan, melt 2 tea spoons of butter or ghee and pour in the eggs. It should not be too thick so use a pan that is large enough. When the eggs are starting to set at the bottom, you can gently lift the edges and pour in the wet batter underneath. This way it won´t be overdone at the bottom and undercooked on top.

5. Once almost set (omelettes should not be overdone and dry), place the cooked spinach, mushrooms and crumbled cheese.

6. Fold in half, slide on a plate and enjoy on its own or with a side salad.

Tomato soup with extra protein

Ingredients:

• 2 carrots

• 2 celery sticks

• 2 onions

• 1-2 cloves of garlic

• 2-3 slices of quality bacon or pancetta, sliced

• 5 table spoons of olive oil

• 700ml of meat stock

• 1 bottle of of passata (around 700g) or 2 tins of chopped plum tomatoes, with juice (400g each)

• handful of fresh basil leaves

Instructions:

1. Finely chop all vegetables and dice the pancetta. Place in a soup pot and sauté in in olive oil on medium heat for 10 minutes.

2. Add stock and tomatoes, and cook everything for 15 minutes.

3. Take off the heat, add basil leaves and blend until smooth.

   Serving suggestions:

   • with with extra bacon bits, 2 slices of buffalo mozzarella and a drizzle of olive oil

   • with 2 quartered leftover meatballs, a handful of grated Parmesan and a drizzle of olive oil

No grain-ola (keto granola)

Ingredients

• 2 cups of roughly chopped assorted nuts (you can use food processor); if having digestive issues, soak nuts overnight and dry with a paper towel

• 1 cup of unsweetened coconut flakes or desiccated coconut

• 1/2 cup of sunflower seeds

• 1/2 cup of pumpkin seeds

• 1/2 cup of sesame seeds

• 1-2 tea spoon of ground cinnamon

• 7 table spoons of melted coconut oil

• Optional: vanilla essence, freeze dried strawberries or raspberries

Method

1. Preheat the oven to 160 degrees. Line large baking tray with parchment paper

2. Mix nuts, seeds and cinnamon and coconut oil in a big bowl

3. Place granola on the baking tray and spread out evenly

4. Bake for 20 minutes and add coconut (if you add it at the beginning, it will burn)

5. Bake for another 5-10 minutes or until it’s golden brown.

6. Let it cool completely before adding optional freeze dried berries. Store it in an airtight container. It lasts for ages so it’s worth making more in one go.

Enjoy with full fat yoghurt (e.g. probiotic coconut yoghurt) and berries.