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Sweet Potato Cakes and Poached Eggs

Sweet Potato Cakes and Poached Eggs….Yummy!!!
This recipe is Gluten free, Dairy free and Paleo.

poached eggs, sweet potato cakes1
• 2 small sweet potatos
• 50g Almond Flour
• 3 eggs
• Pinch salt & pepper
• Coconut oil

• Grate sweet potatoes
• Add sweet potato to a bowl with one egg, salt and pepper.
• Then add almond flour and mix
• Heat some coconut oil in a pan, using your hands pat the mixture into two large cakes and pop them in the pan.
• Cook for 2mins each side (until golden) and then put them into the oven at 220’C for 12-15 mins.
• During last few minutes of their oven time, poach your eggs.
• Plate the cakes with the eggs on top, sprinkle with seasoning and enjoy!


Green Eggs Royale

green eggs royal

This is the ultimate brunch, healthy yet indulgent, satisfying but guilt free. This recipe is Gluten free, Dairy free and Paleo. It is full of healthy fats and proteins and all the trimmings you’d expect from a good brunch dish

10 Spears of Asparagus
4-5 Slices of Smoked Salmon
1 Avocado
2 Eggs
For the Healthy Hollandaise:
2 Egg Yolks
Juice of Half a Lemon
3 Tablespoons of Coconut Oil, Melted
(Serves 2)

Step 1: Boil your asparagus for a few minutes until they are bright green and snappy.
Step 2: Fill your blender with boiling water and pop the lid on while you prepare the rest. Plate your asparagus, layer on the smoked salmon and then half an avocado each.
Step 3: Pour the hot water out of the blender (this was just to heat up the blender). Add in the egg yolks and lemon juice and blitz until combined. Turn the speed on low and slowly add in the melted coconut oil so that the sauce starts to emulsify and thicken.
Step 4: Poach your eggs and then pop them on top of the avocado.
Step 5: Pour the hollandaise generously over everything and tuck in

Baked Egg, Bacon and Sweet Potato Hash.

egg, hash

An ideal Breakfast or Brunch, full of protein, paleo approved, gluten and dairy free. So delicious you just have to try it!

• 1 large sweet potato
• 1 teaspoon of coconut oil
• Bacon
• 2 eggs
• Salt and pepper to taste

• Preheat oven to 160’C
• Grill bacon until cooked and set aside until needed.
• Wash sweet potato and cut off ends
• Using a julienne peeler, slice into shreds and toss it around in a bowl with salt and pepper
• Heat coconut oil in an oven safe pan on high heat and add the sweet potato
• Cook for about 10mins, stirring and flipping regularly (until its soft and crispy)
• Use a spatula to make two wells in the sweet potato and crack the eggs straight in
• Add chopped bacon
• Put the pan in oven at 160’C until the egg is cooked to your liking

King Crab salad

Delicious Gluten free King Crab salad with creamy Avocado and Dill Dressing. Perfect for lunch or dinner, full of veg, essential fats and protein.

king crab salad

• 2 Handfuls of Baby Spinage
• 1 Head of Romaine Lettuce, sliced
• 1 Sliced Red onion
• 1 Chopped tomato
• 1 Chopped Avocado
• 2 Grated Carrots
• Juice of half Lemon (drizzle over avocado after it’s on the salad)
• 2.5 Cups chilled King Grab

Divide ingredients into two places and top with this homemade Creamy Avocado and Dill dressing…

• 1 Avodcado
• 1.5 tsp Dry or Fresh Dill
• 1 tsp Old bay seasoning
• ¼ tsp Granulated sugar
• Juice of 2 lemons
• ¼ cup Olive oil mayonnaise
• ¼ Cup unsweetened Almond Milk
• 2 or 3 Grinds of fresh Pepper

Place all ingredients in food processor or blend until smooth



lemon chicken

High in Protein, Gluten free and so quick and easy to make.

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• salt and pepper
• 4 chicken breasts
• ¼ cup white wine
• ½ cup chicken stock
• 2 tablespoons lemon juice
• ¼ teaspoon lemon zest
• 1 tablespoon parsley, chopped
• extra lemon for garnish
• extra parsley for garnish

1. Add oil to a largep pan.
2. Add garlic and cook for one minute.
3. Season chicken with salt and pepper. Add chicken breast and cook 5-6 minutes on each side until fully cooked.
4. Pour in wine and allow to cook for one minute.
5. Add in the chicken stock and simmer until slightly reduced.
6. Stir in lemon juice, lemon zest, and parsley.
7. Serve immediately with extra lemon slices and parsley for garnish.

Paleo Hummus with Butternut Squash

Recipe time….Delicious !

bean-free Paleo hummus
This bean-free Paleo hummus is a healthier version of traditional hummus! It uses butternut squash and roasted garlic and is ideal for parties or as a snack.

•2 cups of Butternut Squash
•¼ cup Tahini
•½ head of garlic
•Juice of one lemon
•½ teaspoon Onion Powder
•½ teaspoon Himalayan or Sea Salt
•½ teaspoon Pepper
•¼ teaspoon Chili Powder

1. Preheat the oven to 375 degrees.
2. Poke the butternut squash with a fork and place in the oven
3. Cut the tip off the garlic head.
4. Drizzle with olive oil and wrap in foil and place in the oven.
5. Cook for one hour.
6. Cut the butternut squash in half and remove the seeds.
7. Squeeze the garlic out of the skin.
8. Place the butternut squash and the garlic in the blender.
9. Add the tahini, olive oil, lemon juice, and the salt and spices.
10. Blend until smooth.
11. Serve with cut up vegetables

Paleo Chicken Fingers and Garlic Honey Dijon Dipping Sauce

Yummy Lunch, Dinner or party Nibbles….

Paleo Chicken Fingers and Garlic Honey Dijon Dipping Sauce

Paleo Chicken Fingers and Garlic Honey Dijon Dipping Sauce

For the Chicken Fingers
• 2 large skinless, boneless chicken breasts (1-1/4 pound)
• 1 cup finely ground almonds (or almond flour)
• ¼ cup tapioca flour
• 1/2 cup finely shredded unsweetened coconut
• 2 tbsp black sesame seeds
• 1 tsp garlic powder
• 1 tsp dried mustard
• ½ tsp sweet paprika
• ½ tsp himalayan salt
• ½ tsp ground black pepper
• ¼ tsp cayenne pepper
• 2 whole eggs, beaten
• 2-3 tbsp avocado oil

For the Dipping Sauce
• 1/3 cup paleo mayo
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp unpasteurized liquid honey
• ¼ tsp cayenne pepper

1. Optional- Recommended that you soak your chicken breasts overnight in a solution of salty water made of 1 teaspoon of salt for every cup of water. This creates a much juicier and tastier chicken.
2. Preheat oven to 400F. Line a baking sheet with parchment paper.
3. Take the chicken out of the “brine” and pat it real dry. Cut each chicken breast into 6 relatively even strips.
4. In a shallow bowl, add ground almonds, tapioca starch, unsweetened coconut, sesame seeds, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.
5. Beat the eggs in a separate shallow bowl.
6. Dip each chicken strip in eggs then roll in almond mixture until nice and evenly coated on all sides; place on lined baking sheet and repeat until all chicken is used.
7. Drizzle generously with avocado oil, place in the oven and bake until the crust gets golden brown and chicken is cooked through, about 15-20 minutes, depending on the size of your chicken fingers. Flip after 10 to 15 minutes of cooking time.
8. While your chicken fingers are cooking, prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl.
9. When the strips are fully cooked, allow them to cool for a few minutes on the baking sheet and then serve with the dipping sauce.

Crispy Baked Sweet Potato Fries

Cheat meal ideas….why not try these delicious Crispy Baked Sweet Potato Fries.

Sweet potatoes are lower GI (Glycaemic Index) than the high starch regular potato, which releases its sugars slower avoiding any energy crashes and resultant cortisol spikes.

sweet potato fries
• 3 sweet potatoes, peeled
• 1/4 cup olive oil
• 3 Tablespoons cornstarch
• Generous amounts of salt, pepper and desired spices (see below for ideas)
• Makes 3 large servings

Spice options (or use whatever you like!):
• Paprika
• Garlic powder
• Chili powder
• Cayenne pepper
• Cinnamon
• Nutmeg
• Cumin


• Preheat oven to 400 degrees F.
• Prepare two large baking sheets with parchment paper.
• Slice sweet potatoes into thin, uniform fries.
• Toss fries in olive oil, cornstarch, and desired spices.
• Lay fries out in one layer on prepared baking sheets, making sure not to crowd the fries, otherwise they will steam and not crisp up
• Bake for 30 minutes, watching carefully to avoid burning.
• Serve warm with your desired dipping sauce.

Baked Zucchini Crisps

Snacking……we all do it…. but now we can do it guilt free with these Baked Zucchini Crisps.

Baked Zucchini Crisps
These crisps are a much healthier alternative to processed oily potato crisps and you can season them up however you like. Ideal recipe for those of you on a low carb diet but not quite sure what to eat when those hunger feelings creep in between meals. They are perfect snack for munching on at a get together with friends or during a movie.

•4 medium organic zucchini
•cooking spray

1. Preheat oven to 230 degrees F.
2. Wash, dry and thinly slice zucchini with a mandoline slicer or knife ⅛ inch thick.
3. Spread zucchini slices out onto a parchment paper-lined baking sheet.
4. Spray quickly with cooking spray, and sprinkle desired seasonings on top (be careful not to use too much as the zucchini will shrink a lot and you will end up with very potent bites)
5. Bake for about 1 and ½ hours, making sure to check on them every 10 minutes after about an hour.
6. Eat immediately after removing from oven for maximum crunchiness, they tend to get softer as they cool (can reheat).


ZOODLES….Zucchini Noodles…The answer for all you spaghetti and mealballs lovers.

Zucchini Noodles
Zucchini noodles are the perfect replacement for high-carb pasta, essentially you are replacing carbs for another portion of vegetables. This alternative is extremely nutritious and great for cutting up!

1-2 Zucchini (or summer squash), per person
A julienne peeler

• Use firm strokes as you peel the zucchini lengthwise with the julienne peeler. Do one side until you reach the seeds, rotate and peel other side.
• Add zucchini noodles and boil for only about 30-60seconds.
• Drain noodles and add your sauce and toppings.

NB: to see if the noodles are cooked enough, they should be firm but not crunchy or mushy.