Ingredients
4-6 strips of bacon
1 avocado
1/2-1 teaspoon chili powder
Instructions
1. Heat the oven to 425
2. Line a baking sheet with tin foil.
3. Cut open the avocado and remove the pit. slice about 3/4″ slices lengthwise through the avocado, and then cut through the middle to cut all of the slices in half so that you have thick chunks of avocado.
4. Cut each slice of bacon in 3-5 pieces and wrap each piece around the avocado. roll in the chilli powder and place on the baking sheet.
5. Bake at 425 for 10-15 minutes
6. Enjoy
• 6 bacon slices, diced
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved (or use 1 medium tomato, chopped)
• 4 large eggs
• 1 avocado, diced
• 2 Tbs slivered almonds
Instructions:
• Cook bacon in a large skillet over medium-low heat, stirring frequently until fully cooked (about 15 minutes). Remove 1 Tbs of bacon drippings and set aside.
• Add baby spinach and tomatoes to the bacon and remaining drippings, and toss until spinach is wilted and tomatoes are warmed (a few minutes). Remove from heat.
• Meanwhile, heat a non-stick pan over medium heat. Add reserved bacon drippings when pan is hot. Fry eggs in bacon drippings.
To serve, place the eggs on top of the bacon, spinach and tomatoes, and top with avocado and slivered almonds.
Ingredients:
• 2 Salmon Fillets
• 1/4 Cup of Balsamic Vinegar
• 1 Tablespoon of Organic Maple Syrup
• 1/2 Teaspoon of Lemon Juice
• 1 Garlic Clove, Minced
Instructions:
Add the balsamic, maple syrup, lemon juice and garlic to a dish and stir it. Place the salmon in the dish and leave it to sit for about a minute in the marinade. Then flip it and do the same.
Heat some coconut oil in a pan on medium/high heat and then add the salmon. Spoon about a tablespoon of the marinade on top of each fillet and cook for about 3 minutes. Then flip them and add another spoonful and cook for another 2-3 minutes.
While the salmon is cooking, prepare the greens.
Plate them and place the salmon right on top. Serve and enjoy!
• 2-3 Courgettes
• 6 Pieces of Turkey Bacon (or regular)
• 2 Cloves of Garlic, Peeled & Minced
• 1/2 Cup of Almond Milk
• 1 Tablespoon of Arrowroot Flour
• 1 Egg
• Salt & Pepper
• Parmesan to Serve
Instructions:
Start by cooking the bacon and garlic on low/medium heat (don’t want to burn the garlic) while you prepare the rest.
Whisk the egg and set it aside. Add the almond milk to a saucepan on medium heat. Add the arrowroot powder in slowly while whisking constantly. Keep whisking for almost a minute until it gets nice and thick and remove from heat.
Slowly add the almond milk mixture into the whisked egg while stirring. Season with salt and pepper.
Take the bacon and garlic out of the pan and add the spiralized courgette. Slice the bacon into little slices. Cook the courgette for about 2 minutes, swirling and tossing it regularly.
Add the courgette to a bowl and pour the egg sauce in straight away. Toss it around to coat the ‘pasta’ and cook the egg. Add in the bacon. Season with salt and pepper and serve!
An ideal light high protein dinner. This recipe is Gluten free, Dairy free and Paleo approved.
Serves 2
Ingredients:
For the Fish:
• 400g of Cod
• 1 Cup of Almond Flour
• 3 Tablespoons of Chia Seeds
• 1 Egg, Whisked
For the Salsa Verde
• 1 Large Handful of Coriander
• 2 Tablespoons of Capers
• Juice of 1 Lemon
• 1 Tablespoon of Olive Oil
• Salt & Pepper to Taste
Instructions:
Blend the almond flour and chia seeds together in a food processor.
Cut the fish into pieces, whatever size you like and dip each piece into the whisked egg.
Scatter out the almond/chia mix onto some parchment paper and place the fish on top. Flip each piece a couple of times to coat them evenly.
Heat some coconut oil in a pan on high heat. When it’s hot, add the fish. Cook for 1-2 minutes each side (all four sides) until it’s nice and crispy.
While the fish is cooking, roughly chop the coriander and it with all of the other salsa verde ingredients to a bowl and simply mix them around.
Plate the fish and drizzle the salsa all over it and serve.
https://underground.ie/wp-content/uploads/2022/02/New-Logo-transparent-1-300x214.png00Paddy MacKeoghhttps://underground.ie/wp-content/uploads/2022/02/New-Logo-transparent-1-300x214.pngPaddy MacKeogh2014-11-17 15:47:572014-11-17 15:47:57Chia Crusted Cod with Salsa Verde
This is an amazing breakfast, delicious with natural yoghurt, almond milk or fruit. This recipe makes about 5 servings and is Gluten Free, Dairy Free & Vegan.
Ingredients:
• 1 Cup of Gluten Free Oats
• 1/2 Cup of Desiccated Coconut
• 1/2 Cup of Flaked Almonds
• 1/2 Cup of Cashews
• 1 Teaspoon of Ground Cinnamon
• 1/4 Cup of Coconut Oil, Melted
• 1/4 Cup of Honey/Agave/ Maple Syrup
• 1/2 Teaspoon of Vanilla Extract
• 1/2 Cup of Raisins/Dried Cranberries
• Optional: 1/2 Sunflower Seeds/ Pumpkin Seeds/Pistachios/Walnuts etc
Instructions:
• Start off by adding all of the nuts, coconut, oats and cinnamon to a large bowl and mix them together.
• Then add the coconut oil, vanilla extract and whichever liquid sweetener you’ve chosen and mix it all around until everything is coated evenly.
• Lay it all out on a baking sheet and bake at 180’C for about 12-14 minutes.
• Keep an eye on it and give it a little toss about half way through so that it bakes evenly.
• It’s done when it’s a lovely goldeny brown colour.
• Leave it to cool on a wire rack and then add in any raisins or dried fruit you wish to add.
• Serve straight away or store it at room temperature in an air tight container or bag.
Ingredients:
• 400g of Chicken
• 1 Onion
• 3 Tablespoons of Lemon Juice
• 1 Egg
• 1/2 Cup of Olive Oil
• 1/2 Cup of Coconut Oil Melted
• 2 Teaspoons of Curry Powder
• 1 Teaspoon of Honey
• 1 Handful of Golden Raisins
• 1 Handful of Flaked Almonds
Instructions:
Star by chopping the chicken into little chunks. Cook it in a pan with some coconut oil. Once the chicken is on, dice the onion and add it to the pan. Cook until the chicken is cooked through and the onion has softened.
Add the lemon juice and egg to the food processor and biltz until combined.
Then combine the oils and slowly add them into the lemon/egg mixture while blending on low speed. It should take you about a minute to pour all of the oil in. You’ll notice it thicken with each addition and by the end you’ll have a thick, smooth, healthy mayo!
Then add in the curry powder and honey and blitz it once more until it’s all mixed in.
Add the chicken and onions, raisins and curry mayo to a bowl and mix it altogether. Sprinkle with the flaked almonds and you’re done!
Store in the fridge, take out of fridge an hour prior to eating- the coconut oil solidifies in the cold temperature and needs to soften!
Gluten Free and Dairy Free Berry Protein Pancakes with Toasted Almonds.
Perfect Breakfast or post/pre workout snack as they are high in Protein and Low in carbs.
Ingredients:
• 4 Egg Whites
• 1 & 1/2 Scoops of Vanilla Protein
• 1 Big Handful of Raspberries
• 4 Strawberries, Sliced Thinly
• 2 Tablespoons of Flaked Almonds
Instructions:
• Pour the egg whites and protein into the food processor and blend until you have a thick smooth mixture (Make sure you add the egg whites first or the protein gets stuck in the corners!)
• Tear half of the raspberries with your hands and stir them into the mixture (Depending on the size of your eggs, the batter may be too thick, if so add a dash of almond milk!)
• Dry roast your flaked almonds for about 3 minutes.
• Mash the remaining raspberries with a fork and then microwave them for about 20 seconds on medium heat until you have a lovely runny coulis.
• Set the almonds and the coulis aside.
• Heat some coconut oil in a pan on medium/high heat and add a third of the pancake mixture to the centre, swirling it with a spoon into a circle (ish!) shape.
• Cook for about a minute each side until golden brown. Repeat with the other two pancakes.
• Plate the pancakes with a few strawberry slices between each and then pour the coulis over the top and sprinkle with the toasted almonds and enjoy!
https://underground.ie/wp-content/uploads/2022/02/New-Logo-transparent-1-300x214.png00Paddy MacKeoghhttps://underground.ie/wp-content/uploads/2022/02/New-Logo-transparent-1-300x214.pngPaddy MacKeogh2014-11-15 13:54:482014-11-15 13:54:48Berry Protein Pancakes with Toasted Almonds
Baked eggs are so delicious and versatile, you can add in anything you want to this recipe from spinach, bacon, chorizo and different vegetables. This recipe is High in Protein and Gluten Free.
Ingredients:
• 2 Eggs
• 2 Large Handfuls of Kale
• 20g (approx) of Feta
• Coconut Oil (just a tiny bit)
Instructions:
Get all your ingredients out and give the kale and feta a good chop.
Start by adding a little bit of coconut oil to the bottom of each of the ramekins.
Than start layering your ingredients until the ramekins are almost full. Eg. kale, feta, kale, feta etc. and add a few drops of Tobasco each time. Add in any other ingredients of your choice here.
Then crack an egg into each ramekin right on top of the kale.
Bake at 180’C for 10-15 minutes depending on your oven and how you like your eggs.
This recipe is Gluten Free, Dairy Free (skip the cheese) & Paleo.
Ingredients:
• 300g of Broccoli
• 300g Chicken Breasts
• 300g of Mushrooms
• 1 Cup of Coconut Milk
• 1 Cup of Chicken Stock
• 1 Teaspoon of Mustard Powder
• 100g of Hazelnuts
• Coconut Oil
• Salt & Pepper
• Optional: Cheese
(Serves 6)
Instructions:
Start by washing and chopping the mushrooms.
Heat some coconut oil in a saucepan on medium heat and add the mushrooms. Sprinkle with salt and pepper and cook until they start to grey and soften- about 5 minutes.
Pour in the coconut milk and chicken stock and stir. Then take off the heat and sprinkle in the mustard powder. Use a handheld food processor to blitz it until as smooth as possible (or just pour it into your food processor). Then set it aside.
Heat some coconut oil in a pan while you chop the chicken and the broccoli into little pieces. Add them to the pan and cook for about 5 minutes until the broccoli is bright green and the chicken is almost fully cooked.
While they’re cooking add the hazelnuts to your food processor and blitz until you have a breadcrumb like consistency. Then add in 1/2 a tablespoon of melted coconut oil and some salt and pepper and blitz again until you have a fluffy crumbly mixture.
Add the chicken and broccoli to your casserole dish.
Then pour the mushroom sauce over it and mix it so its evenly mixed in.
Sprinkle the top generously with the ground hazelnuts
Pop it in the oven at 180′C for 40 minutes.
Take out and serve!
