Recipes

Lobster Breakfast Burritos

Lobster Breakfast Burritos

Couverts2
Preparation 15 minutes
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
Preparation 20 minutes
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
Preparation 20 minutes
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
Preparation 20 minutes
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
Preparation 30 minutes
Deel op Facebook Print Recipe

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
Preparation 30 minutes
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

Savory Chicken Family Dinner

Savory Chicken Family Dinner

Savory and filling and so quick and easy to prepare, in 15 minutes it will be in the oven and you free to do as you wish.
Couverts4
Preparation 1 hour 25 minutes
Deel op Facebook Print Recipe

Equipment

  • oven
  • Large bowl
  • foil

Ingredients

Instructions

  • Preheat oven at 350 degrees (175 c)
  • In a large bowl mix the soups, water and rice together
  • Pour the mixture into a greased 9×13 baking dish
  • Add the cauliflower and corn kernels and mix lightly
  • Layer the chicken breasts on top of the mixture and season them with salt, pepper, garlic powder and mixed herbs
  • Bake covered with foil for about 60 minutes or until the breasts are no longer pink inside
  • Then remove the foil and bake for another 15 minutes so that the top is nicely browned
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Course; Chicken / Main Course

Zucchini Noodles and Crab Salad

Zucchini Noodles and Crab Salad

Couverts3
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 4 cups of zucchini noodles cooked, drained, and chilled
  • 1 ¼ lbs. of Crab meat
  • 1 ½ cups light Mayonnaise
  • 1 clove Garlic minced
  • Salt
  • Pepper
  • 1 Onion diced
  • 1 head of Broccoli chopped roughly, lightly steamed
  • 2 stalks Celery chopped finely

Instructions

  • To make zucchini noodles, use a spiral chopper or a peeler.
  • Add zucchini noodles, crab meat, mayonnaise, garlic, onion, broccoli, celery to large bowl
  • Season with salt and pepper
  • Refrigerate until ready to serve
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Course; Fish / Noodles / Salad

Chicken and Apricot Casserole

Chicken and Apricot Casserole

Couverts4
Preparation 1 hour 20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • oven
  • foil

Ingredients

  • 4 chicken thighs skinless,
  • 1 x 10.75 oz. low-sodium can of cream of chicken soup
  • 1 ½ cups of brown rice
  • 1 ½ cups of water
  • 1 x 10.75 oz. no sugar added can of apricots with juice
  • 1 ½ cups of broccoli florets
  • ½ tsp of fresh chopped basil or dry
  • ½ tsp of garlic powder
  • Salt and Pepper to taste

Instructions

  • Preheat oven at 350 degrees (175 c)
  • In a large bowl mix the soup, water and rice together
  • Pour the mixture into a greased 9×13 baking dish
  • Add the broccoli and apricots and mix lightly
  • Layer the chicken thighs on top of the mixture and season them with salt, pepper, garlic powder and basil
  • Bake covered with foil for about 60 minutes or until the thighs are no longer pink inside
  • Then remove the foil and bake for another 15 minutes so that the top is nicely browned
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Course; Casserole / Chicken / Fruit

Sweet Potato Soup Recipe

Sweet Potato Soup Recipe

To get a good helping of natural fats with this meal you should add a salad with olives, avocado, and pine nuts and crushed walnuts. Add a few grapes and mesclun greens or lettuce, as well as a balsamic and olive oil dressing.
Deel op Facebook Print Recipe

Equipment

  • blender
  • deep pan

Ingredients

Instructions

  • In a deep pan sauté the roughly chopped onion in a little olive oil until soft.
  • Add the rest of the vegetables – also roughly chopped, the juice and rind of the orange, the crushed coriander seeds and the broth – cook for about 20 minutes, or until vegetable are soft.
  • Blitz with a blender until liquidized and season to taste.
  • Serve
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Course; Soup / Vegetables
Diets; Vegetarian