Zoodle Egg Baskets

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I absolutely adore coming up with different combinations for baked eggs! This is so simple and delicious – definitely one of my current favourites! Part 2 of #MarcoMondays

Macros:
351cal per recipe 
8g Carbs, 16g Fat & 45g Protein

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

2 courgettes, spiralised
125g of turkey bacon (or normal bacon if you prefer)
2 large eggs
1 tsp coconut oil
Pinch of cracked black pepper & coarse salt

Method:

  1. Preheat your oven to 200°c/ 392°F.
  2. Heat a large pan with a tsp of coconut oil.
  3. Dice the bacon and add it to the pan, cook for 1-2 minutes each side.
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  4. Add the zoodles to the pan, with some salt & pepper, and cook on high for another 2-3 minutes until the start to soften.
  5. Drain any excess liquid and add the mixture to a baking dish.
  6. Create 2 small wells in the zoodles & crack the eggs into them.
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  7. Sprinkle a final pinch of black pepper onto the eggs and place in the oven to back for 12-15 minutes, until cooked to you liking – serve and enjoy!img_5708

1 Pan Chicken & Chorizo

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This is hands down one of my favourite meal in a moment dinners! It is so quick and easy to prepare yet is packed full of flavour and nutrients! Perfect for those evening where you don’t want to be standing cooking for an age!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.
Serves 1 but can easily be doubled, tripled etc!

1 large chicken breast
50g of Chorizo
120g of baby potatoes
80g spinach
1 tsp coconut oil
Pinch of coarse salt

Method:

  1. Begin by steaming the baby potatoes for 6-7 minutes, until tender.
  2. In the meantime heat a large pan with the coconut oil, diced the chicken and lightly brown on the pan with a pinch of coarse salt.
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  3. Once the chicken has begun to cook through, break up the chorizo and add it to the pan.
  4. When the potatoes are finished cooking, slice them in half and add them to the pan along with chicken and chorizo, allowing them the crispy up for 2-3 minutes.
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  5. Finally add the spinach, allow it to wilt down before giving everything a good mix.
  6. Serve and enjoy.img_5818

Salmon Skewers

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I absolutely adore salmon, it’s an amazing source of omega-3. These Salmon Skewers are the perfect lunch or light evening meal, they’re so simple and quick to prepare.

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This recipe is Gluten Free, Dairy Free, Whole30 & Paleo.

240g Salmon darns
35-40g Asparagus Spears, sliced in half
1 tsp coconut oil, melted
2 tbsp lemon juice
Pinch of garlic annuals
1/4 tsp hot chili powder
2 tsp dried coriander leaf
Pinch of coarse salt & black pepper

Method:

  1. Preheat your grill/broiler to high.
  2. In a small bowl combine the coconut oil, lemon juice, herbs, salt & pepper.
  3. Slice the Salmon into bit sized chunks and add to the bowl.
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  4. Coat the salmon in the marinade and prepare the asparagus.
  5. Place the salmon & asparagus on spears and lay them out on a wire rack.
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  6. Place under the broil/grill for 6-8 minutes until cooked to your liking.
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  7. Serve & Enjoy!img_5947

Turkey Sausage Fritatta

Introducing #MacroMondays! Every Monday I am going to be sharing a recipe with the macro nutrients worked out. Whether you are an avid macro counter or just starting off it’s always handy to have them worked out for you in advance!

Macros:
323cal per portion, this recipe makes 2 portions 
5g Carbs, 22g Fat & 30g Protein

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Fritattas are the perfect weekend brunch, ideal for relaxing and enjoying on a Sunday morning!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

4-5 large eggs
4 turkey sausages, skin removed
1 tsp coconut oil
2 cloves of garlic, minced
1 tbsp fresh parsley
½ a red onion, finely diced
1 beef tomato, sliced
Coarse salt & cracked black pepper

Method:

  1. Preheat you oven to 200°c/ 392°F.
  2. Heat 1 tsp of coconut oil in a large frying pan.
  3. Sauté the garlic, parsley and onions for 1-2 minutes until they start to soften.
  4. Roll the sausages into small meatball sized pieces & add to the pan with the onions to brown for 3-4 minutes with a good pinch of coarse salt.
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  5. Once the sausages are nicely browned, place in an oven proof dish.
  6. Whisk the eggs and pour over into the oven dish, place the sliced tomato on top with a generous sprinkle of black pepper.
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  7. Pop the dish in the oven and bake for 10-15 minutes until the eggs are fully cooked, serve and enjoy!
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Baked Eggs with Smoked Salmon & Asparagus

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Smoked salmon is one of my all time favourite foods! I love it any time of the day – for breakfast, lunch or dinner! As a child my favourite was to have it with my mum’s homemade potato cakes! This is definitely a new winning combination and perfect for a weekend brunch!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

2 large eggs
100g of smoked salmon
70g of asparagus
1 shallot, diced
1 clove of garlic, minced
1 tsp coconut oil
Pinch of coarse salt

Method:

  1. Preheat your oven to 200°c/ 392°F.
  2. Heat a pan with the coconut oil and gentle saute the shallots for 1 minute before adding in the garlic to cook for a further minute with a pinch of coarse salt.
  3. Diced the asparagus and add to the pan with 1/2 tbsp of water.
  4. Allow the mixture to cook for 3-4 minutes.
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  5. In the mean time line 2 ramekins with half of the smoked salmon.
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  6. Once the asparagus has started to soften divide the mixture in 2 and add to the ramekins.
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  7. Place the remainder of the smoked salmon on top of the vegetables before cracking in the eggs.
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  8. Bake in the oven for 15-20 minutes until the eggs are cooked to your liking – serve and enjoy!

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Bake-well Oats

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This is the perfect recipe to get you back on track after Christmas! Porridge is such a brilliant meal to start off your day with and baking the oats really changes it up!

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This recipe is Gluten Free & Dairy Free.

45g gluten free oats
1 tbsp agave
1 tsp vanilla essence
75 ml of water
1 egg
35g raspberries

Method:

  1. Preheat your oven to 200°c/ 392°F.
  2. In a large bowl whisk together all of the liquids.
  3. Stir in the oats and whisk together until the mixture is combined.
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  4. Place in an oven proof dish, scatter the raspberries on top.
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  5. Bake in the oven for 25-35 minutes until fully cooked to your liking, enjoy!

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Candied Christmas Nuts

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These nuts are ideal to have on the table for visitors over the holiday season! They’re also great for any last minute present ideas!

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This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

200g almonds
100g brazil nuts
2 tbsp coconut sugar
3/4 tsp cinnamon
1/4 tsp ginger
1/4 maple syrup
Pinch of coarse salt

Method:

  1. Preheat your oven to 180°c/356°F.
  2. Lay out the nuts on a baking tray and bake in the oven for 3-4 minutes until slightly golden.
  3. While the nuts are in the oven whisk the remainder of the ingredients together in a large bowl.
  4. Remove the nuts from the oven and add to the bowl.
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  5. Mix until all of the nuts are fully coated in the mixture.
  6. Place a sheet of baking paper on top of the baking tray and pop the nuts in a singe layer on top.
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  7. Bake in the oven for 10-15 minutes until the maple syrup has fully caramelized and the nuts are nicely coated in a dry crispy mixture.
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  8. Allow the nuts to cool full before placing in an air tight container!

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Sweet Potato Stacks

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Sweet Potato Stacks with Rosemary, Garlic & Rock Salt! I absolutely love sweet potato and am constantly coming up with new and exciting ways to serve it. This recipe is so simple and looks so impressive! The perfect accompaniment to your Christmas dinner, or even just as a way to change up your mid-week meals!

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This recipe is Gluten Free, Dairy Free, Vegan, Paleo & Whole30.

Per person:
1 sweet potato
1 tsp coconut oil
1 clove of garlic, minced
1/2 tsp dried rosemary
Pinch of coarse salt

Method:

  1. Preheat your oven to 220°c/428°F.
  2. Wash and thinly slice the sweet potatoes, working from one end to the other making thin slices all of the way through the potato a few mm apart from each other. (alternatively you can use mandoline slicer!)
  3. In a small bowl combine the coconut oil, garlic & rosemary, melt on a low temperature for 1-2 minutes and then toss the sweet potato slices in the mixture before stacking and placing on your baking tray.
  4. Finally sprinkle with a generous sprinkle.
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  5. Bake in your oven for 20-25 minutes until golden, crispy & cooked to your liking, serve and enjoy!thumb_img_5646_1024

Healthy Hot Chocolate

The perfect little pick me up to ease you into the week!

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I absolutely love hot chocolate! This recipe is the perfect thing to cuddle up with on the couch over the holidays!

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This recipe is Gluten Free, Dairy Free, Paleo & Vegan.

1 cup of almond milk
1 tbsp of cocoa powder
1 tbsp agave
1 tsp smooth almond butter

Method:

  1. Whisk all of the ingredients to together in a saucepan.
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  2. Place it on your hob and heat gentle at a low-medium heat whisking regularly.
  3. Bring the mixture to the boil and reduce to a simmer for 1-2 minutes and serve!

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Chef Special Fried (Cauli) Rice

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This is the perfect mid-week swap out for a takeaway! It really does taste like the real deal! During the run up to Christmas taking care of your nutrition over the course of the week ensures that you can make the most of the party season!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

1 head of cauliflower
1 red onion, finely chopped
1 pepper, finely sliced
8 button mushrooms, finely sliced
2 eggs
4 tbsp coconut aminos
2 cloves of garlic
1 chili
Chinese 5 spice
Sesame oil
Olive oil
Course salt
2 tbsp toasted sesame seeds
4 spring onions finely chopped

Method:

  1. Preheat your oven to 220°c/428°F.
  2. Taking the whole cauliflower, chop it into small rice like pieces.
  3. In a large bowl combine 2 tbsp olive oil & 1/4 tsp 5 Spice.
  4. Add in the cauliflower and mix until nicely coated.
  5. Lay the cauliflower out on a baking tray and place in the oven for 25-30 minutes until golden, cooked through and slightly crispy.
  6. In the meantime heat your wok with a splash of sesame oil.
  7. Add the onion, garlic, chili and a sprinkle of coarse salt and saute for 3-4 minutes until it starts to soften before adding in the peppers.
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  8. Whisk the eggs in a small bowl before adding them to the wok and scrambling them through the vegetables.
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  9. Finally add the mushrooms and saute for 1-2 minutes before stirring in the coconut aminos, 1 tbsp of sesame oil, and 2 of the spring onions.
  10. Remove the cauliflower from the oven and combine with the vegetables.
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  11. Serve and enjoy with some toasted sesame seeds and some more finely chopped spring onions!img_5385