Ideal for break fast or lunch.
You can play around with your fillings so you won’t ever get bord!
Ingredients:
Instructions:
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
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!
Chili & Lime Noodle and Chicken Stir fry
This recipe is Gluten Free, Dairy Free & Paleo (skip the corn!). It’s still really light and low in carbs and full of protein. You can add in whatever vegetables you like and play around with the seasonings depending on your tastes!
Ingredients:
• 2 Chicken Breasts
• 2-3 Courgettes
• Stir Fry Vegetables (I went for baby corn, mangetout, bean sprouts, cabbage, onions and carrots)
• 1 Handful of Cashews
• 1 Lime
• Chilli Powder
• Sesame Oil
(Serves 2)
Instructions:
Cut the chicken into little pieces and sprinkle with chilli powder and a squeeze of lime.
Heat some sesame oil in a large pan and then add the chicken and veg to the pan. Cook until the chicken is nice and brown, adding a little more chilli and lime half way through. Spriralize the courgettes while it’s cooking.
When everything is cooked add in the courgettes and cashews and cook for about another 2 minutes, stirring and tossing everything regularly.
Take off the heat and squeeze a little more lime on and serve.
Gluten Free Home made Shepard’s Pie, an ideal and delicious dinner option for those of you which to cut down carbs and keep yourself in a fat burning state.
Ingredients:
1 head cauliflower
¼c coconut milk
2 tbsp olive oil
1 to 2 pounds ground meat of your choice
1 large diced carrot
1 large diced celery stalk
½ small diced onion
1 large diced tomato
½ tsp black pepper
Instructions:
Preheat oven to 350 degrees.
In a large sauce pan heat the olive oil over medium heat.
Saute the carrot, celery, onion and tomato for 5 minutes (until they soften)
Add the meat and black pepper and cook for 10 to 15 minutes, stirring occasionally.
Meanwhile steam the cauliflower for approx. 10 minutes (until it is easily pierced by a fork)
Mix cauliflower with 1/8c coconut milk in blender and puree.
Add remaining coconut milk to get desired consistency.
Oil oven pan and add the meat & veggie mixture.
Cover with the mashed cauliflower and bake for 20 minutes.
Alternatively : Switch cauliflower for sweet potatoes which supply low GI carbohydrates, more suitable for someone looking to build lean muscle mass