Archive for the Members Recipe Category

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb Tomatoes are a rich source of lycopene – a phytochemical containing powerful antioxidants, found to be particularly beneficial against prostate cancer.  However tomatoes eaten raw are quite acidic and excess consumption can exacerbate inflammatory conditions such as arthritis, so I recommend eating the bulk of your tomatoes slow cooked.  Cooking tomatoes will reduce the acidy and increase the lycopene content.   These are probably one of my favourite accompaniments with poached eggs on a week end or pretty well any dish for that matter.  There is nothing

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb There’s no need to give up your roast veges on the EYH program, it’s just a matter of choosing the RIGHT veges, to cut back on the starch from traditional potato and pumpkin. This dish is so simple and so delicious and it’s great for keeping a stash in the refrigerator to toss into salads or even to nip those sweet cravings in the bud when they arise. What you’ll need…  1 large sweet potato cut into even sized chunks 3 large zucchini’s cut into even sized

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb What you’ll need…  1 cup almond meal 4 organic eggs, beaten 1 cup grated zucchini Few handfuls of baby spinach or kale ½ cup plain flavoured pea protein powder or coconut flour Virgin coconut oil, for cooking 1 tsp baking powder 1 tsp baking soda Pinch Himalyan or Celtic sea salt and cracked pepper How to make…  Add all ingredients to a food processor and mix until ingredients are well combined. Melt 2 tsp coconut oil in a cast-iron fry pan or skillet, over medium heat.  Spoon

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb Frittata is the low carb, gluten free version of quiche!  So versatile for any meal and a great way to add any leftover veges or herbs for a delicious healthy meal.  You could also make individual serving sizes by baking in a large muffin tin, great for school lunches or to take to work!   Feel free to vary the recipe by adding whatever veges you have on hand. What you’ll need…  1 desert spoon extra-virgin coconut oil 1 spring onion, finely chopped or ½ diced Spanish onion

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb What you’ll need…   1 medium or half a large pear , or 2- 3 fresh figs cut into quarterssliced finely length ways 1 – 2 bunches rocket – depending on serves required 100gm goats fetta, crumbled 1 avocado – sliced length ways ½ cup walnuts – maybe substituted with roast pine nuts or slithered / flaked almonds Dressing 1 t.sp xylitol or rice malt syrup or a pinch of stevia 1/2 lemon squeezed Sea Salt & cracked pepper 2 tsp whole grain or Dijon mustard – optional

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb This recipe is so easy and absolutely delicious thanks to combination of fresh ingredients. It can be adapted to be vegetarian or you can add some organic chicken for added animal protein if you fancy. I love using quinoa as a lower carbohydrate alternative to rice and other grains. Quinoa is actually a seed and comes in red, black and white varieties. It’s higher in protein than many grains, which enables your body to burn it up more slowly, leaving you fuller for longer. To make life easy for yourself, make up enough to

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb Quinoa makes a delicious gluten free alternative to the traditional cracked wheat in tabouli.  Not only is it gluten free but it is also higher in plant protein AND being a seed, makes this recipe grain free – great for keeping the gut happy and the hips and thighs down.  Enjoy this salad as a side with any animal protein such as fish, chicken or meat or as vegetarian option during week one of the EYH program and make a little extra for keeping on hand in