Archive for the Members Recipe Category

GF, DF, FF, PF, DBF, AC   Scrambled eggs make a delicious change to boiled or poached, although I recommend you limit eating scrambled or fried eggs too often, because this cooking method causes the naturally occurring cholesterol to become oxidized, or rancid, and oxidized cholesterol can increase your levels of inflammation – the underlying cause of many health problems. The key to making the perfect scrambled eggs is to whisk the eggs thoroughly and vigorously before cooking, as this will incorporate the air to produce fluffier scrambled eggs.   What you’ll need… 4 eggs ( 2 per person) 2

GF, DF, LS, PF,DBF Bircher muesli brings back memories of when we used to have friends to stay growing up and my mum would serve it for breakfast and although her recipe was absolutely delicious, it was also packed with lots of not so gut friendly ingredients like sugar from the honey and dried fruit, cow’s milk and yoghurt and gluten from the oats. So this is my low sugar, gluten, grain and diary free, take on traditional Bircher muesli. This recipe can be prepared in minutes and soaked over night, ready for the next day, making it a great

GF, DF, LS, PF, DBF, AC Sardines can have a bit of a bad rep, thanks to their rather fishy smell, but if you have never tried freshly cooked sardines I challenge you to do so as you may be pleasantly surprised by how delicious they are! There is also good news on the health front: sardines are a particularly rich source of omega 3 essential fatty acids and easy-to-digest protein, and they contain the lowest amount of mercury compared to other fish, making them safe to eat in pregnancy.   What you’ll need…  2 – 3 whole sardines, cleaned

There’s nothing quite like homemade baked beans for breakfast or as a light meal or snack, and the best part is they don’t contain anywhere near the sugar, hidden gluten and artificial additives, found in some processed brands. Baked beans are made from legumes – typically either haricot (navy beans) or cannellini beans. Many followers of the Paleo diet argue we should avoid all legumes because they contain lectins, but in my experience eating a legumes here and there is tolerated by most people, because they have been soaked, reducing the level of phytates, which are the compounds associated with

Eggs are a rich source of protein and omega 3 fatty acids and baked eggs make a delicious change to the usual boiled, scrambled or poached. Feel free to experiment with other healthy ingredients, like naturally smoked salmon or trout, homemade baked beans or extra greens such as English spinach or kale. Use individual ramekins or a small ovenproof casserole dish or fry pan.   What you’ll need… 2 eggs ( per person) Small handful of baby tomatoes, halves Goats feta, to taste – approximately 1 dessert spoon per 2 eggs 1 Tbsp. fresh chives, basil or flat leaf parsley,

  GF DF LS PF DBF AC Omelettes can be enjoyed for lunch or brunch or even a light dinner if you’re running low on a few supplies! By combining protein with fats, you will feel fuller for longer and are less likely to crave sugar or snack in between meals   What you’ll need… 2 organic eggs ½ cup basil and Italian parsley, roughly chopped ¼ avocado, thinly sliced 1 tbsps. goats feta Ghee, virgin coconut or macadamia oil for frying Himalayan or Celtic Sea salt and cracked black pepper to taste   How to make… Add oil to