Ideal for break fast or lunch.
You can play around with your fillings so you won’t ever get bord!
Ingredients:
Instructions:
These are packed with Fiber and protein and are great as an appetizer or part of a full meal!
INGREDIENTS
• 1-2lb lean ground beef
• ¼ cup dehydrated onion
• 10 oz chopped spinach, thawed and drained of all liquid
• 2 tbsp garlic, minced
• Pepper and herbs
(Serves 2)
DIRECTIONS
1. In a large bowl, combine lean ground beef with chopped spinach, dehydrated onion, and garlic
2. Mix all ingredients until thoroughly combined
3. Season mixture with pepper and herbs to taste
4. Divide batch and roll into balls, placing each one inch apart on a non-stick cookie sheet or muffin tin.
5. Bake at 350°F for 30 minutes or until cooked
INGREDIENTS
• 12 ounces boneless sirloin steak, trimmed of all visible fat, thinly sliced into small, bite-sized strips.
• 2 T. canola/olive oil mixture
• 1 clove garlic, pressed
• 1/4 c. burgundy wine
• 1 yellow onion cut thinly into wedges
• 1 red pepper, seeded and cut into slender strips
• 2 celery stalks, chopped
• 4 ounces thinly sliced carrots
• 4 ounces sliced mushrooms
• 3 T. lemon juice
(Serves 4)
DIRECTIONS
1. Sauté the beef in half of the oil with garlic and half of the red wine until the beef is browned
2. Remove from skillet
3. Heat the residual oil in the skillet
4. Sauté the onion, red pepper, celery, and carrots until the onion is tender – about 4 minutes
5. Add the remainder of the red wine
6. Add the mushrooms and lemon juice
7. Stir-fry mixture for approximately 3 more minutes
8. Combine the vegetables with the meat
Another Perfect Gluten free Breakfast or lunch recipe!
Ingredients:
• 1 tablespoon coconut oil
• 2 cups baby spinach
• 6 large eggs, beaten
• 1 large avocado
• 3 ounces chèvre (goat cheese)
Instructions:
1. Heat the coconut oil in a skillet over medium heat. Add the spinach and sauté until wilted, about 5 minutes.
2. Pour in the eggs and scramble until cooked through, about 5 more minutes.
3. Remove from heat and stir in the avocado and chèvre.
Avoiding Xenoestrogens!
Oestrogen dominance in both men and women in todays fast paced manufactured culture is one of the main causes of fat storage, especially around the unwanted areas. This is a real issue for anyone, but in particular men who feel they are developing “moobs”. Oestrogen causes fat storage in the more female regions, while testosterone causes storage around the mid-rift mainly.
Both men and women could do with having higher test (testosterone) levels. Test is an anabolic hormone responsible for fat burning, muscle building and a heightened metabolism. Oestrogen is created in bodyfat, and it promotes fat storage, a vicious cycle that leads to elevated soft fat tissue and lowered metabolism. Oestrogen inhibits the production of testosterone, so keeping your oestrogen levels stably low is very important.
Xenoestrogens are foreign or synthetic oestrogens that pass into our system through pesticides, herbicides, fungicides, plastics, fuels, car exhausts, dry cleaning chemicals, industrial waste, meat from animals which have been fattened with estrogenic drugs, and countless other household and personal products which many of us use every day.
Avoiding the use of these products and returning to a “naturalistic state” means lower oestrogen levels and therefore higher test levels.
Steps to lower Xenoestrogen intake would be the use of less products, aiming for organic and grass fed/wild meat and vegetables, and avoiding plastic wrapping on foods.
Big no-no’s would be the plastic taste you get when you leave water in a bottle on a hot day, and the lids on coffee cups. These heated plastics get released into the drink and become Xenoestrogens you consume. So avoid!
Gluten free and Paleo, High in Protein and perfect to go along with your Christmas dinner!
Ingredients:
• 12 strips of bacon
• 12 medium/large brussels sprouts
• pepper, to taste
Instructions:
Preheat Oven to 375ºF and line a baking sheet with tin foil.
Then, prep brussels sprouts by washing and patting dry with a paper towel.
Place a brussels sprouts at the top of a piece of bacon. Then roll it up and place on baking sheet. Season with pepper, to taste.
Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon.
High Protein, Gluten free, dairy free and Paleo
Ingredients:
1 Can of Tuna (4oz)
1 TBS Ground Flaxseed or chia seed
3 TBS Egg Whites
1 TBS chopped onion
1 TBS chopped parsley
1/2 Clove Garlic
1/2 TBS Lemon Juice
Pinch of Salt & Pepper
Instructions:
Mix together in a bowl and form into two pattys with your hands.
Place on the frying pan with melted coconut oil for 6-7 min on each side
Serve hot or cold wrapped in lettuce or with a salad
Vegan, Dairy Free & Gluten Free Clean Green Falafel
Heres one for our vegetarians! Falafel is a great alternative to meat for vegans thanks to the protein packed chickpeas and the iron-filled spinach.
Ingredients:
Instructions:
Start by draining the chickpeas and putting them in the food processor.
Blend until you have a chunky paste.
Then add in the corn and blend.
Then the spinach and blend until its all mixed in.
Next, add in the tahini, lemon juice, salt, pepper and spices and mix it all together.
Using your hands shape the paste into little balls. (the smaller the crispier)
Next, put a pan on high heat and add a good chunk of coconut oil to the pan (enough to fill the whole bottom of the pan!) Let it melt and get really hot.
Then pop the balls onto the pan and let them sizzle away.
When they start to get brown and crispy, turn them over.
Keep doing this until they’re crispy all the way around.
Leave them on a little longer than you would think to make sure they cook all the way through, the crispier the better!
Once they’re cooked serve them however you like. They’re great warm on top of a salad, with cos lettuce, red onions, tomatoes and a good drizzle of my Lemony Yoghurt Sauce.
Gluten Free, Dairy Free & Paleo Chia Seed Bagels
These are so easy to make and are absolutely delicious with any of your usual favourite toppings.
(Makes 9)
Ingredients:
Instructions:
Combine the almond flour, coconut flour, arrowroot flour, baking powder and salt in a large bowl.
Then add in the eggs, cider vinegar, agave and mix well until it’s thoroughly combined.
Grease your donut pan well with COCONUT OIL and then use a spoon to evenly spread out the mixture.
Then sprinkle the tops with the chia seeds.
Bake at 180’C for about 15 minutes.
Then take out and use them just as you would normal bagels!
Gluten Free, Dairy Free, & Paleo Asparagus Benedict
This recipe is light and clean but still tastes like your treating yourself!
Ingredients:
(Serves 2)
Instructions:
Firstly, fill your blender with boiling water and leave the lid on while you start cooking. This will warm up the blender and help cook the egg yolk when making the sauce.
Put the asparagus in boiling water and leave it to cook for about 4 minutes.
Keep the boiling water from the asparagus and add in the vinegar.
Crack your egg into a little jug or bowl.
Using a fork, stir a WHIRLPOOL in the centre of the water while carefully pouring the egg in with the other hand (if it spreads out too much, use the fork to guide the egg whites back over the yolk straight away).
Leave it to cook for about 4 1/2 minutes while you make the sauce
For the sauce:
Start off by emptying the HOT WATER from your blender and thoroughly drying it.
Then add in the yolk and lemon juice and blend until combined.
Melt your coconut oil and, while it’s still hot, pour it slowly into the blender on low power.
Sprinkle in some salt as its mixing and keep blending for a few minutes to let the sauces thicken.
Take your egg out of the water using a spatula and place it on top of your asparagus.
Pour the hollandaise on straight away. Add pepper to taste and enjoy!