Salmon and egg salad

serves 1

Ingredients:

- mixed salad leaves
- ½ avocado
- 1 piece of salmon
- 1 egg
- 1 tbsp of coconut oil
- a pinch of rosemary 
- salt and pepper
- ½ lemon, juice

Method:

Melt the coconut oil into a frying pan. Add the salmon skin-side down, season with rosemary, salt, pepper and squeeze over a little lemon juice. Cook for 2-3 minutes, then turn the salmon over and cook for another 1-2 minutes, or until cooked. 

Cut the avocado into slices and place onto the mixed salad leaves.

Whilst cooking the salmon, you can either add the egg to the same pan or use another pan with coconut oil.

To serve, place the salmon and egg on top of the salad.

Banana and coconut milk ice-cream

serves 2

The most delicious guilt free ice cream! 

Ingredients:

- 2 frozen banana's

- 50/75 ml coconut milk or any other milk

Toppings: (obviously you can have whatever you like but I used)

- hazel nuts

- desiccated coconut

- cocoa nibs

Method:

Put the frozen bananas in the blender and add the milk until it turns into an ice-creamy texture (at first it will go lumpy and then all of a sudden it goes all smooth and delicious). Depending on how big the banana are you can add more or less milk. Add the toppings and you're done. Easy!

Cinnamon Granola

Ingredients:

- 50g dried dates

- 100g jumbo rolled oats

- 2 tbsp honey

- 85g mixed raw cashews, pecans, walnuts, hazle nuts, bazil nuts etc.

- 1tbsp cinnamon

- 3 tbsp coconut oil, melted

Method:

Preheat the oven to 160°C/325°F/gas mark 3.

Simmer the dates in 1cm water until soft and then blend until smooth. Stir in the remaining ingredients and mix well.

Spread the mixture on a baking tray (cookie sheet) and bake for 15 minutes until golden, then reduce the oven temperature to 110°C/225°F/gas mark ¼ and bake for further 30 minutes or until the mixture is dry and crisp.

Leave to cool completely, then store in an airtight container.

Buckwheat pancakes

makes 6-8 pancakes

Ingredients:

- 70g buckwheat flour

- 70g rice flour

- 1 tsp baking powder

- ½ tsp himalayan pink salt

- 300ml coconut milk (use any milk of choice)

- 1 tsp lemon juice

- 1 tbsp coconut oil (melted) plus extra for greasing

- 1 tbsp rice syrup

Optional:

- cocoa nibs

Method:

Place the buckwheat flour, rice flour, baking powder and salt into a large bowl and mix well.

Then place the milk, lemon juice, coconut oil and rice syrup into another bowl and mix well, stir in the dry ingredients and mix gently until just combined, being careful not to overmix.

Wipe a frying pan lightly with some coconut oil and place over a medium heat. Cook until air bubbles start to apear on the surface of the pancake. Do not turn until this point. Turn the pancake and cook for about 1 minute on the other side, until set. Repeat until all the mixture is used and cooked.

Serve in a stack, layered with blackberry compote and yoghurt, or with fresh fruit and agave syrup. Or just a bit of everything with a sprinkle of cocoa nibs to make it extra delicious!

Blackberry Compote

Ingredients:

- 200g blackberries, rinsed and drained

- 2 tsp water

- 1 tbsp honey

Method:

Place the ingredients in a pan over a low heat. Simmer for 10 minutes, stirring occasionally, until berries are lovely and soft.

Blend the compote until smooth and serve warm or chilled with pancakes, granola or yoghurt.

Berry omelet

serves 2

Try this out over the weekend, it’s super easy and tasty! I've been inspired by the recipe from I quit sugar for life, by Sarah Wilson. For some reason my omelets always end up looking way more fluffy then they should.

Ingredients:

- 2 eggs

- 1 tablespoons rice malt syrup

- 1 tbsp of coconut oil

- handful of strawberries and blueberries

To serve:

- greek yoghurt

- agave syrup

Method:

Preheat the oven to 200C/400F/Gas 6.

Separate the eggs and mix the syrup and yolks togheter. In a separate bowl, beat the egg whites until thick and fluffy, then fold into the yolk and syrup mixture.

Melt the coconut oil in a omelette pan (around 20cm big) over a low heat. Pour in the eggs and sprinkle the strawberries and blueberries over the eggs. Cook over a low heat until the base is golden. Place the pan in the oven for a few minutes to cook through.

Serve with greek yoghurt and agave syrup. Feel free to use any of your favorite toppings.

Avocado and egg on toast

serves 1

This is the most deliciously filling lunch ever.

Ingredients:

        - ½avocado

   - 2 eggs

     - 2 slices of sour-dough bread

      - 1 tsp coconut oil

      - Tabasco sauce

     - salt and pepper

Method:

Cut the avocado open and scoop half of it into a bowl, removing the pit. Mash using a fork until fairly smooth and add some salt and pepper. 

Heat the coconut oil in a frying pan and add the eggs. Toast the bread in the meantime. Once the eggs are done flip them onto each other.

Take the eggs off the heat, spread the avocado on the toast and then pop the eggs on top. To serve, ad Tabasco sauce and a bit of salt and pepper.

Morning juice

serves 1

Ingredients:

- 2 Granny Smith apples
- ½ lemon

- ½ lime

- handful of spinach 

- handful of mint

- 1/4 of a pineapple

- a thumb of ginger

Method:

Firstly you put an apple into the juicer, followed by the spinach and mint which you compact together and then place the second apple in to push the rest down making it easier to juice the leaves.

After that you cut the skin off the lemon and limes so you don't get that bitter taste in the juice and then finally cut the sides off the pineapple and the ginger and chuck them in with the rest of the ingredients.