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*Vegetarian *Gluten-free *Dairy-free alternative

Grilled white fish with pumpkin, sweet corn, spinach and feta salad

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 15-20 Minutes

INGREDIENTS:

CARBS: 1 cup spinach, ½ carrot, 1 cup roasted pumpkin, ½ can organic sweet corn (drained and washed), 1 clove garlic, lemon juice from 1 lemon

PROTEIN: 120 g white fish, 1 tablespoon of fetta cheese or Bio cheese/ Sheese (dairy-free)

FAT: 1 tablespoon extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, cumin seeds, sweet paprika

METHOD:

Heat up the oven to 200C. Season the pumpkin with olive oil, salt, pepper and cumin seeds then cook for 15 minutes or until soft. In the meantime, prepare the salad with the corn and cut up fetta cheese and add the shredded carrot. Then heat up the oil in the pan and start cooking the fish with salt and pepper, keep turning frequently. After a few minutes, you can add the crushed garlic, then a few minutes later the paprika.

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* Vegetarian *Gluten-free *Dairy-free

Salmon with salad and avocado

  • SERVINGS: 1
  • PREP TIME: 5-10 Minutes
  • COOKING TIME: 10-15 Minutes

INGREDIENTS:

CARBS: 1 cup dark green leaves salad, ½ shredded carrot, ½ cucumber and 1 tomato, lemon juice from 1 lemon

PROTEIN: 120g salmon fillet

FAT: 1 tablespoon extra virgin olive oil, ½ avocado

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper

METHOD:

Heat up the oil in the pan add salmon with salt, pepper and keep turning frequently. Towards the end add lemon juice. Prepare the salad with the leaves, cucumbers, tomato, carrot, avocado and drizzle with olive oil and lemon juice.

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* Vegetarian *Gluten-free *Dairy-free alternative

Salmon with rocket, pumpkin, fetta and chickpeas salad

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 15-20 Minutes

INGREDIENTS:

CARBS: 1 cup dark leave salad, 1 cup roasted pumpkin, 1 tablespoon organic chickpeas (can- drained and washed), 1 sweet corn (boiled), ½ shredded carrot, lemon juice from 1 lemon

PROTEIN: 120g salmon fillet, 1 tablespoon of fetta cheese or Bio cheese/ Sheese (dairy-free)

FAT: 1 tablespoon extra virgin olive oil, 1 tablespoon sesame seeds

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, dill, parsley, thyme

METHOD:

Heat up the oven to 200C. Cut up and season the pumpkin with olive oil, salt, pepper and thyme. Cook for 15-20 minutes or until soft. Heat up the oil in the pan add salmon with salt, pepper and dill, keep turning frequently. Towards the end add the sesame seeds on both side cook for a few more minutes then add lemon juice. Prepare the salad with the leaves, chickpeas, fetta, boiled sweet corn, carrots, parsley and drizzle with olive oil and lemon juice.

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*Vegetarian *Gluten-free *Dairy-free

Grilled white fish with pumpkin, carrots and zucchini

  • SERVINGS: 1
  • PREP TIME: 5-10 Minutes
  • COOKING TIME: 20 Minutes

INGREDIENTS:

CARBS: 1 carrot, 1 zucchini, 1 cup pumpkin, lemon juice from 1 lemon

PROTEIN: 120g white fish

FAT: 1 tablespoon extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, cumin seeds, sweet paprika

METHOD:

Heat up the oven to 200C. Cut up and Season the pumpkin, carrot and zucchini with olive oil, salt, pepper and cumin seeds. First put in the carrot and after 5-10 minutes add the zucchini and pumpkin then cook for 10 more minutes or until soft. Then heat up the oil in the pan and start cooking the fish with salt and pepper, keep turning frequently. After a few minutes you can add the crushed garlic, then a few minutes later the paprika and lemon juice.

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*Vegetarian *Gluten-free *Dairy-free

Salmon with roasted vegetables

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 20 Minutes

INGREDIENTS:

CARBS: 1 cup pumpkin, 1 carrot, 4-5 brussels sprouts, lemon juice from 1 lemon

PROTEIN: 120g salmon fillet

FAT: 1 tablespoon extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, thyme

METHOD:

Heat up the oven to 200C. Cut up and season the pumpkin, carrots and brussels sprouts with olive oil, salt, pepper and thyme. Cook for 15-20 minutes or until soft. Heat up the oil in the pan add salmon with salt and pepper. Keep turning frequently and add lemon juice once it’s cooked.

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*Vegetarian *Gluten-free *Dairy-free

Grilled white fish with carrots, asparagus and green beans

  • SERVINGS: 1
  • PREP TIME: 5 Minutes
  • COOKING TIME: 15-20 Minutes

INGREDIENTS:

CARBS: 1 carrot, 1 cup green beans, 5 asparaguses, 1 clove garlic, lemon juice from ½ lemon

PROTEIN: 120 g white fish

FAT: 2 tablespoons extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, cumin seeds, thyme, rosemary

METHOD:

Heat up the oven to 200C. Cut up the carrots, green beans, and asparagus into similar sizes season with olive oil, salt, pepper and cumin seeds then roast for 10-15 minutes or until soft. In the meantime, heat up the oil in the pan and start cooking the fish with salt, pepper, thyme, and rosemary, keep turning frequently. After a few minutes, you can add the crushed garlic and lemon juice.

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* Vegetarian *Gluten-free *Dairy-free alternative

Tuna and halloumi salad with beetroot and roasted pine nuts

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 10 Minutes

INGREDIENTS:

CARBS: 1 cup dark green leaves, ½ cup spinach, ½ cup beetroot (can), ¼ cup chickpeas (can-drained and washed), lemon juice from ½ lemon

PROTEIN: 30 g organic halloumi or Bio cheese/ Sheese (dairy-free), 1 small can tuna

FAT: 1 tablespoon extra virgin olive oil, ½ avocado, 1 tablespoon pine nuts

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper

METHOD:

Heat up the frying pan and brown the pine nuts first. Then set aside, add oil and cook the sliced-up halloumi cheese until slightly brown on each side. Prepare your salad, add drained tuna, sliced up beetroot, avocado, chickpeas, then add the halloumi and pine nuts. Season with salt and cracked pepper and serve with fresh parsley, drizzle with olive oil and lemon juice.

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*Vegetarian *Gluten-free *Dairy-free alternative

Grilled white fish with broccoli, zucchini and kale chips

  • SERVINGS: 1
  • PREP TIME: 5-10 Minutes
  • COOKING TIME: 15 Minutes

INGREDIENTS:

CARBS: 1 cup broccoli, ½ zucchini, 1 cup kale, lemon juice from ½ lemon

PROTEIN: 120 g white fish, 1 tablespoon Greek yoghurt

FAT: 2-3 tablespoons extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper

METHOD:

Heat up the oven to 200C. Cut up the broccoli, zucchini and kale. Season with olive oil, salt and pepper then roast for 10-15 minutes. In the meantime, heat up the oil in the pan and cook the fish with salt, and pepper for 5-10  minutes, keep turning frequently.  Serve with veggies and Greek yoghurt mixed with lemon juice, olive oil, salt and pepper.

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*Vegetarian *Gluten-free *Dairy-free alternative

Grilled white fish with Greek salad and pecan nuts

  • SERVINGS: 1
  • PREP TIME: 5 Minutes
  • COOKING TIME: 10 Minutes

INGREDIENTS:

CARBS: 1 cup dark green leaves, 1 tomato, ½ carrot, ½ cup beetroot, 1 tablespoon balsamic vinegar

PROTEIN: 120 g white fish, 1 tablespoon organic fetta cheese or Bio cheese/ Sheese (dairy-free)

FAT: 2 tablespoons extra virgin olive oil, 1 tablespoon pecan nuts

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, mixed herbs

METHOD:

Heat up the oil in the pan and cook the fish with salt, pepper and mixed herbs for 5-10  minutes, keep turning frequently.  Serve with a salad mixed with chopped up tomato, fetta cheese, shredded carrot and beetroot. Season with salt and pepper, top with pecan nuts, olive oil and balsamic vinegar.

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* Vegetarian *Gluten-free *Dairy-free

Salmon with salad and avocado

  • SERVINGS: 1
  • PREP TIME: 5 Minutes
  • COOKING TIME: 10 Minutes

INGREDIENTS:

CARBS: 1 cup dark green leaves, 4 cherry tomatoes, ½ shredded carrot, ¼ cup red cabbage, lemon juice from ½ lemon

PROTEIN: 120g salmon

FAT: 2 tablespoons extra virgin olive oil, ½ avocado

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, dill

METHOD:

Heat up the frying pan and cook the salmon with olive oil, salt, pepper and dill. Prepare your salad, add tomatoes, carrots, red cabbage, avocado, olive oil, salt, pepper and lemon juice.

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* Vegetarian *Gluten-free *Dairy-free alternative

Tuna salad with snow peas, celery and pine nuts

  • SERVINGS: 1
  • PREP TIME: 5-10 Minutes
  • COOKING TIME: 10 Minutes

INGREDIENTS:

CARBS: 1 cup sugar snap peas, 1 stick celery, 1 carrot, juice from ½ lemon

PROTEIN: 100g tuna (can), 1 tablespoon Greek yoghurt or Vegenaise (dairy-free)

FAT: 1 tablespoon extra virgin olive oil, 1 tablespoon pine nuts, ¼ avocado

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper

METHOD:

Heat up the frying pan and roast your pine nuts for 5 minutes then set aside. Add some olive oil to the pan and cook the snow peas (or roast them in the oven 200C for 15-20 minutes) with salt and pepper. Prepare the yoghurt dressing by mixing the yoghurt with lemon juice, salt and pepper. Mix the salad with chopped up celery, avocado, cooked snow peas, shredded carrot and serve with pine nuts, drained tuna and the yoghurt dressing.

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*Vegetarian *Gluten-free *Dairy-free

Oven baked fish with greens

  • SERVINGS: 1
  • PREP TIME: 5 Minutes
  • COOKING TIME: 15-20 Minutes

INGREDIENTS:

CARBS: 1 cup sugar snap peas, bunch broccolini, 1 cup kale, 1 clove garlic, ½ lemon

PROTEIN: 120g white fish

FAT: 2 tablespoons extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper

METHOD:

Heat up the oven to 200C. Season the fish with salt, pepper, olive oil, crushed garlic, slices of lemon, cover in a tin foil and place on the top row in the oven. Cut off the ends from sugar snap peas, broccolini and kale, season with olive oil, salt, pepper and place on a tray in the second row then roast everything for 15-20 minutes or until cooked. Serve with fresh lemon.

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*Vegetarian *Gluten-free *Dairy-free alternative

Salmon with roasted pumpkin and ranch salad

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 20 Minutes

INGREDIENTS:

CARBS: 1 cup pumpkin, ½ cup dark green leaves, ½ cup red cabbage, ½ cup white cabbage, ¼ cup sweet corn, ½ shredded carrot

PROTEIN: 120g salmon, 1 tablespoon ranch dressing or Vegenaise (dairy-free)

FAT: 1 tablespoon extra virgin olive oil, 1 tablespoon sunflower seeds

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, garlic powder, smoked paprika

METHOD:

Heat up the oven to 200C. Cut up the pumpkin, drizzle with olive oil, add salt and pepper then roast for 15-20 minutes. In the meantime, roast your sunflower seeds for a couple of minutes on a hot frying pan. Then add some oil and cook the salmon with salt, pepper, garlic powder and smoked paprika for 5-10  minutes, keep turning frequently.  Prepare the salad by mixing the leaves with chopped up red and white cabbage, shredded carrots, sweet corn and ranch slaw dressing. Serve with the salmon, pumpkin and roasted sunflower seeds.

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*Vegetarian *Gluten-free *Dairy-free alternative

Tuna salad with halloumi and beetroot

  • SERVINGS: 1
  • PREP TIME: 5 Minutes
  • COOKING TIME: 5-10 Minutes

INGREDIENTS:

CARBS: 1 cup dark green leaves, ½ cup beetroot (can), ½ cup organic chickpeas (can-drained and washed), 1 tablespoon balsamic glaze, 1 tablespoon fresh parsley

PROTEIN: 100g tuna (can), 30g organic halloumi or Bio cheese/ Sheese (dairy-free)

FAT: 1 tablespoon extra virgin olive oil, 1 tablespoon pine nuts, ¼ avocado

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper

METHOD:

Roast the pine nuts on a dry hot frying pan for a couple of minutes. Then add some oil and cook the halloumi on both sides until brown.  Prepare the salad with the leaves, chickpeas, sliced beetroot, avocado, tuna, halloumi, pine nuts and serve with parsley, olive oil and balsamic glaze.

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*Vegetarian *Gluten-free *Dairy-free

Pistachio crumbed fish with carrot chips and peas

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 20 Minutes

INGREDIENTS:

CARBS: 1 carrot, ½ cup peas (can-drained and washed), 2 tablespoons almond flour

PROTEIN: 120g white fish, 1 organic or free-range egg

FAT: 2 tablespoons extra virgin olive oil, 1 tablespoon pistachio nuts

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper

METHOD:

Heat up the oven to 200C. Slice up the carrots like chips, drizzle with olive oil, season with salt and pepper and place on a tray with baking paper. Prepare 3 bowls, one with almond flour, one with a whisked egg and one with crushed pistachio nuts. Season the fish with salt and pepper then dip into the flour, then egg and finally cover with the nuts. Place next to the carrots and bake in the oven for 20 minutes. Serve with the peas.

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*Vegetarian *Gluten-free *Dairy-free alternative

Fish cakes with pumpkin and zucchini noodles

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 20-30 Minutes

INGREDIENTS:

CARBS: 1 cup zucchini noodles, 1 cup roasted pumpkin, 1 tablespoon beetroot (can-drained), 1-2 tablespoons almond flour, lemon juice and zest from ½ lemon, ¼ red onion

PROTEIN: 120g white fish, 1 organic or free-range egg, 2 tablespoons Thomy mayo or Vegenaise (dairy-free)

FAT: 1 tablespoon extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, paprika, coriander

METHOD:

Heat up to oven to 200C and bake the fish and pumpkin drizzled with olive oil and seasoned with salt and pepper for 10 minutes.  Then break the fish into small pieces with a fork and mix with the egg, almond flour, onion, lemon juice, lemon zest, half of the mayo, paprika and coriander. Shape into patties and bake on a tray lined with baking paper for 15-20 minutes. Blend the remaining mayo with beetroot then boil the zucchini noodles for a couple of minutes with salt and pepper.

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