Recipes

Lean Green Kale Supreme

Lean Green Kale Supreme

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Equipment

  • blender

Ingredients

  • 2 cups of kale leaves
  • 1 red apple skin on, cored, chopped
  • 1 tbsp. of raisins
  • 1 tbsp. chopped almonds
  • ½ cup of coconut milk
  • 1 cup of iced water
  • 2 cubes of ice

Instructions

  • Place all of the ingredients in the sequence they are listed into your blender.
  • Start your blender on low speed then increase the speed to high until blended smooth.

Nutrition values

Calories: 130 kcal
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Course; Smoothies

Whey to Go Morning Energizer

Whey to Go Morning Energizer

Couverts1
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Ingredients

  • 2 tbsp. of natural whey powder no additives
  • 1 cup of baby spinach leaves
  • 1 cup of all-natural vanilla yogurt
  • 1 cup of strawberries
  • 1 small banana peeled
  • 1 cup of iced water
  • 2 ice cubes
  • 1 tbsp. crushed walnuts

Instructions

  • Place all of the ingredients in the sequence they are listed into your blender.
  • Start your blender on low speed then increase the speed to high until blended smooth.
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Course; Smoothies

Zero Belly Fruit Salad

Zero Belly Fruit Salad

Couverts2
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Ingredients

  • 2 small bananas peeled, chopped
  • 2 cups of fresh mixed berries
  • 1 red apple seeded, cored, chopped
  • 1 cup of red grapes
  • 1 ripe peach pitted, chopped
  • 1 cup of pineapple peeled, chopped
  • 1 cup of orange juice
  • 3 tbsp. chopped walnuts
  • 1 cup of Greek yogurt

Instructions

  • Pour all prepared fruits into a large bowl with orange juice, mix up.
  • Spoon equal portions into 2 breakfast bowls
  • Drizzle Greek yogurt over the top
  • Sprinkle chopped walnuts to finish.
  • Enjoy!
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Course; Fruit / Salad

Quinoa Breakfast Bowl

Quinoa Breakfast Bowl

Couverts2
Deel op Facebook Print Recipe

Ingredients

Ingredients for Quinoa Bowl:

  • ½ cup of rinsed quinoa
  • ½ cup of almond or coconut milk
  • ½ cup of water

Ingredients to add:

  • You can add zero belly sliced fruit of your choice and eat as a porridge or you can add a little more almond milk.

Instructions

  • Combine the quinoa, almond milk and water in a large saucepan and bring the mix to a boil then reduce the heat to a low simmer, continue stirring until most of the liquid has been absorbed by the quinoa.
  • Transfer the quinoa to a bowl and enjoy with sliced fruit and a little more almond milk.
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Course; Breakfast

Lobster Breakfast Burritos

Lobster Breakfast Burritos

Couverts2
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Beat the eggs and fresh tarragon in a bowl.
  • Set this aside.
  • Sprinkle the chopped lobster with the cayenne pepper.
  • Heat the olive oil in a skillet over medium-low heat.
  • Add the chopped lobster, stirring, until warmed through.
  • Stir in the egg/tarragon mixture; increase the heat to medium and then scramble the eggs, stirring constantly, until done.
  • Spoon the scramble onto 3 warmed burritos, roll and serve with some home-made salsa.
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Course; Breakfast / Fish
Cuisine; Mexican

Vegetable Scramble

Vegetable Scramble

Couverts3
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

Instructions

  • Heat the extra-virgin olive oil in a skillet over medium-high heat.
  • Add the sliced mushrooms, onions and bell pepper; sauté until the onions are transparent.
  • In a large bowl, beat together eggs and coconut milk.
  • Add the mixture to the vegetables; stir in tomatoes.
  • Cook until the eggs are done.
  • Serve immediately.
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Course; Eggs / Vegetables
Diets; Vegetarian

Oat and Almond Snack Bites

Oat and Almond Snack Bites

Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 1 cup of home-made almond butter or natural bought
  • ½ cup of coconut milk
  • 1 tbsp. protein powder
  • ½ cup of rolled oats gluten-free

Instructions

  • In a microwave bowl combine almond butter and coconut milk.
  • Zap for around 2 minutes or until almond butter is easily spread.
  • Remove the bowl from microwave and stir until combined
  • Stir in the protein powder and keep stirring until it is completely dissolved and mixed.
  • Add the oats and stir to mix.
  • Roll the mix into bite-size circles and refrigerate for 15-20 minutes until the bites are hardened.

Notes & Wine Advice

Eat with fresh fruit for breakfast or as snacks.
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Course; Nuts / Snack

Zero Belly Mexican Scramble

Zero Belly Mexican Scramble

This makes for energy boosting breakfasts or lunches. Zero belly scrambled eggs mixed with our home-made baked beans
Couverts1
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Whisk the eggs, coconut cream and seasonings together.
  • Heat a skillet with olive oil and sauté the onion and pepper until done.
  • Turn down heat to medium and add the baked beans, heat up and then pour in the egg mix and stir to mix through and cook until egg mix is done.
  • Plate up and serve with a dollop of home-made salsa.
  • Enjoy!
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Course; Eggs
Cuisine; Mexican

Zero Belly Coconut Flour Tortillas

Zero Belly Coconut Flour Tortillas

One of the difficult aspects of the zero diet is missing out on flour for bread and other baked products. Hence I created these coconut flour tortillas which are a sort of crepe-tortilla hybrid and are delicious and can be used for many different zero belly recipes as a bread replacement.
Couverts4
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Ingredients

  • ½ a cup of coconut flour
  • ½ a tsp. of wheat-free baking powder
  • ¼ tsp. of ground kosher sea salt
  • 16 egg whites free-range
  • ¾ cup of almond milk

Instructions

  • Mix all of these ingredients in a stainless steel or glass bowl.
  • Let the mix sit for around 10 minutes so that the coconut flour absorbs much of the moisture, and then whisk the mix again.
  • The tortilla batter should ideally be runnier than that of a pancake mix.
  • Heat up a non-stick skillet over a medium to high heat and spray with extra-virgin oil to coat the bottom and sides of the skillet.
  • Pour a ¼ of a cup of the batter into the skillet and give the skillet a swirl so that the tortilla is thin.
  • Once the bottom is done, use a rubber spatula to release the edges of the tortilla then turn it over.
  • When done plate the tortilla.
  • Spray the skillet again and repeat the steps until your batter is used up.

Notes & Wine Advice

Make use of the egg yolks by using them for omelets and scrambles for zero belly breakfasts and lunches during the week.
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Course; Tortilla

Sweet Red Pepper Soup

Sweet Red Pepper Soup

If you make big batches of soup you can freeze the remainder for up to 1 month in 1 portion sizes in zip-lock bags. Handy for lunches on the go with a quick reheat.
Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Sweat the onions in the coconut oil for 5 minutes
  • Add everything else except the coconut milk
  • Simmer for 25 minutes
  • Allow to cool slightly then liquidize, adding the coconut milk at this point.
  • Serve immediately
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Course; Soup / Vegetables
Diets; Vegetarian