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Mediterranean Frittata

Serves 1



2 organic or free range eggs

4 button mushrooms, diced

1/4 red bell pepper, diced

handful spinach

1/2 teaspoon of mixed dried herbs

thumb size piece of feta (optional)

2 tsp olive oil

1 tbsp saurkraut

1/2 ripe avocado



  1. Whisk the eggs with a fork or whisk, then mix the rest of the ingredients into the egg mixture.
  2. Heat a small shallow pan to medium heat, adding the olive oil.
  3. Pour in the egg mixture and leave cook for about 8 minutes, or until the bottom is firm.
  4. Place pan under the grill for about 3 minutes, keeping an eye not to burn it, but just leave it in until golden brown.
  5. Carefully remove from the pan, using a fish slice/spatula.
  6. Garnish with saurkraut and avocado for added gut healthy properties.
  7. This can easily be made the day before, by leaving the grilling part till the morning or doing the full process and packing it sliced for a quick and delicious packed lunch.

Low Carb Gluten Dairy Yeast free Bread



400g whole buckwheat

80g whole flaxseeds/linseeds

80ml olive oil

150ml filtered water x 2

2 tsp gluten free baking powder

sea salt to taste



Rinse the buckwheat, then cover in filtered water and souk for at least 2.5 hours.

Soak flaxseeds/linseeds for at least one hour in 150ml filtered water.

Pre-heat the oven to 165 degrees Celsius.

Drain the buckwheat, but do not rinse.

Stir the flaxseeds/linseed.

Spoon the buckwheat and flaxseed/linseed into a bowl, then add the rest of the ingredients.

Blend until to desired consistency – I like to keep some of it not blended, because of the added crunch so it’s up to you.

Pour mixture into a loaf tin, lined with parchment paper.

Bake for 1 hour and 40 minutes, leave to cool on a cooling rack.

Great for sandwiches, toast or dipped into soup.


Chicken Satay



300g chicken, cut into equal size cubes


For the marinade

4 tbsp. tamari

1 tbsp. honey

1 tbsp. turmeric

2 cloves garlic

125ml peanut butter

125ml coconut milk

Combine all the ingredients in a saucepan and heat the mixture until it starts to thicken. Set aside to cool. While cooling, put the chicken cubes onto kebab sticks and put into a deep dish. Once the marinade is cool, pour it over the chicken, making sure it’s well coated. Refrigerate for 1 hour.


For the dipping sauce

1 thumb size fresh ginger, sliced

1 garlic glove, sliced

Juice of 1 lemon

60ml peanut butter

15ml tamari

2 tbsp. honey

salt and pepper to taste

Combine all of the ingredients in a food processor and blitz until smooth.

Cook the chicken on a cast iron pan for 10 minutes or until cooked. Drizzle with freshly squeezed lime juice and fresh coriander.

I recommend serving it with roasted Cauliflower and Cannelloni Beans, but it can be served with rice and any veg.

Red Thai Curry with Cauliflower and Beans

Serves 3-4


2 tbsp coconut or olive oil

2 chicken breasts, cut into pieces

1 medium cauliflower head, cut into cubes

1 tin coconut milk

1/2 cup vegetable or chicken broth/stock

220g green beans, trimmed and cut in half

1/2 tsp salt

2 tsp lime juice

1 lime

1 bunch fresh coriander

1 tbsp brown sugar or xyletol (optional)

1/2 jar blue dragon thai red curry paste



  1. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat and add the chicken, stirring every 2 minutes until cooked through, then set aside.
  2. Heat the remaining oil, adding the cauliflower and stirring until browned, for 5 minutes.
  3. Add the coconut milk, stock and curry paste to the cauliflower, mix and bring the mixture to the boil.
  4. Reduce to simmer and cook, covered, stirring occasionally, until the cauliflower is tender.
  5. Add the chicken, green beans and sugar or xyletol, and return to a simmer and cook again for another 3-4 minutes.
  6. Stir in the lime and salt, sprinkle with coriander and serve with lime wedges.


Lamb burger with cauliflower mash

Lamb burger with cauliflower mash


450g Lamb mince

1 cup gluten free breadcrumbs

2-3 tsp. Cajun spice (it depends on how spicy you want it)

1 red onion, finely chopped

2 cloves garlic, minced

1 tsp. turmeric powder

Sea salt and freshly ground black pepper to taste

1 head of cauliflower

2 handful green beans

2 cooked beetroots, chopped into squares

1 tbsp. coconut oil

1 tbsp. olive oil



  1. Burgers – In a large mixing bowl, using your hands, mix together the minced lamb, onion, breadcrumbs and spices. Roll into 6 three inch burgers. Heat the coconut oil in a non-stick pan on medium, turning occasionally, and cook for about 20 minutes, or until cooked through.
  2. Cauliflower mash – cut the cauliflower into even, thumb size pieces and place in a pot with 2 inches of water. Bring to the boil, cover and turn down to low heat, allowing to steam for 10 minutes or until broccoli is tender. Take off the pan and strain. Add the olive oil and mash until smooth and creamy. Season to taste.
  3. Serve the mash and burger with beetroot and steamed green beans.

Salmon in a creamy leek sauce

Salmon in a creamy leek sauce


2 salmon fillets

1 tin coconut milk

2 leeks, thinly sliced

1 handful of broccoli, chopped up

1 handful of cauliflower, chopped up

2 cloves garlic, cut into small squares

2 tbsp. bouillon stock powder



  1. Place the leeks, broccoli, cauliflower and garlic into a pot and pour the coconut milk over. Bring to a boil, turn down and cover to simmer for 5 minutes.
  2. Add the salmon fillets and bouillon stock powder.
  3. Stir gently
  4. Cover & let simmer for another 5 minutes.
  5. Serve with quinoa, wholegrain rice or a side of sweet potato chips.

Meat loaf with liver

Meat loaf with liver


500g organic minced beef

200g lamb liver, minced

2 organic eggs

1 small red onion, finely diced

2 cloves garlic, finely diced/minced

1/2 tsp sea salt

1 tsp dried oregano

1 tsp dried thyme

1/2 cup button mushrooms, finely chopped (optional)

1/2 cup finely grated carrots

1/2 tsp freshly ground black pepper

1 tbsp. sea salad sprinkles

5 slices organic bacon



  1. Preheat the oven to 180 degrees Celsius. Place all the ingredients (except the bacon) in a bowl. Mix together with your hands. Place the mixture into a lined or lightly greased bread tin. Lay strips of bacon across the top. Bake for 1 hour. This can be frozen in parchment paper, cooked or uncooked, for a quick lunch or dinner.