*Vegetarian *Gluten-free alternative *Dairy-free alternative

Pizza smoked salmon

  • SERVINGS: 1
  • PREP TIME: 5-10 Minutes
  • COOKING TIME: 20-25 Minutes

INGREDIENTS:

CARBS: 1 serving wholemeal pizza base (store-bought) or 1 wholegrain tortilla or rice flour pizza base (gluten-free), 1 cup rocket salad, lemon juice from 1 lemon, 1 teaspoon capers, tablespoon tomato paste

PROTEIN: 50g smoked salmon, 25g mozzarella 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, parsley

METHOD:

Preheat oven to 200 C. Smear the tomato paste onto the base, then follow with mozzarella cheese, smoked salmon and the capers. Place in the oven and cook for 15-25 minutes until golden brown. Serve with rocket salad drizzled with olive oil and lemon juice.

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*Vegetarian *Gluten-free alternative *Dairy-free

Fish pie

  • SERVINGS: 1
  • PREP TIME: 10 Minutes
  • COOKING TIME: 40 Minutes

INGREDIENTS:

CARBS: 1 serving puff pastry or 1 mashed sweet potato (gluten-free), ½  carrot, 1 celery stick, 1 tablespoon peas (can-drained and washed or frozen), ½  zucchini, ½ onion and 1 clove garlic, lemon zest and juice from ½ a lemon

PROTEIN: 50g white fish and 50g salmon

FAT: 1 tablespoon extra virgin olive oil

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

METHOD:

Preheat oven to 200 C. Chop up the carrot, celery, onion and crush the garlic. Cook in a covered frying pan on medium heat until soft.  Cut the fish into small pieces and add to the bowl with some freshly chopped parsley, chopped zucchini, peas and finely grated lemon zest and lemon juice from lemon and cheese (optional). And the fish and cooked vegetables into an oven safe dish and cover with rolled out puffed pastry or mashed sweet potato. Bake in the oven for 40 minutes or until golden brown.

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*Vegetarian *Gluten-free *Dairy-free

Grilled fish with sweet potato, carrots, zucchini and sweet corn

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

INGREDIENTS:

CARBS: 1 sweet potato, 1 carrot, ½  zucchini, 1 sweet corn

PROTEIN: 120g white fish

FAT: 1 tablespoon extra virgin olive oil

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

METHOD:

Heat up the oven to 200C. Cut up the carrots and sweet potatoes, drizzle with olive oil and place on a tray. You can add the sweet corn or boil it separate for 5-10 minutes. Season with salt, pepper and thyme. Put in the oven for approx. 20 minutes or until soft. Add the zucchini in the last 10 minutes. Season the fish with salt, pepper and fry on a pan with olive oil for 5-10 minutes each side depending on how thick it is until cooked. Add the sweet paprika when almost cooked so it doesn’t burn at the start.

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*Vegetarian *Gluten-free *Dairy-free

Salmon with sweet potato, carrots and brussels sprouts

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

INGREDIENTS:

CARBS: 1 small sweet potato, 1 carrot, 3-4 brussels sprouts

PROTEIN: 120g salmon

FAT: 1 tablespoon extra virgin olive oil

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

METHOD:

Heat up the oven to 200C. Cut up the carrots, brussels sprouts and sweet potatoes, drizzle with olive oil and place on a tray. Season with salt, pepper and thyme. Put in the oven for approx. 20 minutes or until cooked. Season the salmon with salt, pepper, dill and fry on a pan with olive oil for 5-10 minutes each side depending on how thick it is until cooked. Add the sweet paprika towards the end. Serve with lemon.

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* Vegetarian *Gluten-free *Dairy-free

King prawns with quinoa salad and lemon

  • SERVINGS: 1
  • PREP TIME: 5-10 Minutes
  • COOKING TIME: 15-25 Minutes

INGREDIENTS:

CARBS: ¼ cup quinoa, 1 tomato, ½ cucumber, 1 spring onion, 1 stick celery, ¼ red capsicum, 1 clove garlic, ¼ lemon

PROTEIN: 4-5 king prawns

FAT: 1 tablespoon extra virgin olive oil

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

METHOD:

In a pot simmer a ¼ cup of quinoa with a ½ cup of water and a pinch of salt for 10-15 min with a lid on then set aside and leave it covered for 5-10 more minutes. Then transfer into a bowl and let it cool. Fry the prawns on a frying pan with garlic, olive oil, salt and pepper or on a barbeque for 3-4 of minutes each side.  After 5-10 minutes (after you cooked the prawns) mix with chopped tomatoes, spring onion, cucumber, capsicum, basil and celery. Serve with lemon wedges.

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*Vegetarian *Gluten-free alternative *Dairy-free 

White fish with salad, caramelized pears, and croutons

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

INGREDIENTS:

CARBS: 1 slice ciabatta bread or rice bread (gluten-free), 1 cup dark green leaves, 1 small pear, 1 corn (boiled or can),  1 tablespoon wholemeal flour or rice flour (gluten-free), 1 teaspoon honey

PROTEIN: 120g white fish

FAT: 2 tablespoons extra virgin olive oil, 10g organic butter, 1 tablespoon walnuts

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, basil, thyme, oregano, mustard powder

METHOD:

Heat up the oven to 200C. Slice the bread into cubes, drizzle with olive oil, season with salt and pepper and bake on the top rack for 5-10 minutes. In the mean-time mix the flour with salt, pepper, basil, thyme, oregano and mustard powder. Add the fish and coat it in the mixture. To caramelise the pear, heat up the butter on the frying pan, then add the chopped up pear and cook until soft (approx. 5 minutes) then add the honey and cook for a couple more minutes. Heat up the oil in a clean frying pan and fry the fish for 5-10 minutes each side until cooked. Prepare the salad with the leaves, corn, croutons, walnuts and caramelised pear.

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*Vegetarian *Gluten-free alternative *Dairy-free alternative

Smoked salmon and spinach quesadilla

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

INGREDIENTS:

CARBS: 1 wholegrain tortilla or rice flour tortilla (gluten-free), 1 cup spinach, 1 teaspoon capers

PROTEIN: 50g smoked salmon, 1 tablespoon mozzarella 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

METHOD:

Heat up the oil in a pan and heat both sides of the tortilla flipping every 10 seconds until air pockets form. Add cheese, salmon and spinach on the tortilla, reduce the heat and cover the pan until the cheese is melted. Then flip over half of the tortilla closing the quesadilla like an omelette.

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*Vegetarian *Gluten-free *Dairy-free alternative

Calamari and sweet potato chips with salad

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

INGREDIENTS:

CARBS: 1 sweet potato (medium size), 1 cup spinach with dark green leaves, ¼ carrot, ¼ cup beetroot, 2 tablespoons wholemeal flour, 2 tablespoons breadcrumbs

PROTEIN: 1 organic or free-range egg, 120g calamari, 1 tablespoon Greek yoghurt and dill dressing or Vegenaise (dairy-free mayo)

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. Peel and slice the sweet potatoes into chips, drizzle with olive oil, season with salt and pepper and bake for 15-20 minutes. In the mean-time prepare a bowl with flour, a bowl with an egg and a bowl with breadcrumbs. Season the egg with salt and pepper and scramble it. Then cover the calamari rings with flour, then egg then the breadcrumbs. Heat up the oil in the frying pan and cook them until brown approx. a couple of minutes on each side. Serve with salad and sweet potato chips drizzled with Greek yoghurt and dill dressing.

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*Vegetarian *Gluten-free alternative *Dairy-free

Lightly crumbed white fish with cabbage salad and dried noodles

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

INGREDIENTS:

CARBS: 1 cup spinach with dark green leaves, ½ carrot, 1 tablespoon dried noodles, ½ cup white cabbage, 2 tablespoons wholemeal flour, 2 tablespoons breadcrumbs

PROTEIN: 1 organic or free-range egg, 120g white fish, 1 tablespoon coleslaw dressing or Vegenaise (dairy-free mayo)

FAT: 2 tablespoons peanut oil

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

METHOD:

Prepare a bowl with flour, a bowl with an egg and a bowl with breadcrumbs. Season the egg with salt and pepper and scramble it. Season the fish with salt, pepper and dill and cover it with flour, then egg then the breadcrumbs. Heat up the oil in the frying pan and cook it until brown approx. a couple of minutes on each side. Chop up the cabbage and carrots, mix in with spinach leaves, dried noodles and coleslaw dressing.

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*Vegetarian *Gluten-free alternative *Dairy-free alternative

Pan-fried salmon with sesame seeds, cranberry couscous and veggies

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

INGREDIENTS:

CARBS: 1/3 cup couscous or rice (gluten-free), 1 zucchini, ½ cup green beans, ½ onion, 1 clove garlic, 1 tablespoon cranberries, lemon juice from ½ lemon

PROTEIN: 120g salmon, 1 tablespoon Greek yoghurt or coconut yoghurt (dairy-free)

FAT: 2 tablespoons extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, paprika, 1 cube chicken stock (salt-reduced)

METHOD:

Mix the couscous with boiling water, chicken stock, salt, pepper, then cover and let it steam for 10 minutes or cook your rice in the rice cooker with 2/3 cup water (25 minutes). Once the water is absorbed fluff it with a fork and mix in the cranberries. Then heat up a frying pan and cook the salmon seasoned with salt and pepper and towards the end add the sesame seeds and paprika. In a separate frying pan cook the chopped up onion, crushed garlic, green beans and zucchini in olive oil until soft. Then serve the salmon with the couscous, veggies and Greek yoghurt mixed with lemon juice.

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*Vegetarian *Gluten-free alternative *Dairy-free alternative

Crumbed fish with roasted sweet potato and spinach

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

INGREDIENTS:

CARBS: ½ – 1 cup breadcrumbs or rice flour breadcrumbs (gluten-free), ½ – 1 cup wholemeal flour or almond flour (gluten-free), 1 cup spinach, 1 small sweet potato

PROTEIN: 120g white fish, 1 organic or free-range egg, 1 tablespoon Greek yoghurt and dill dressing or Vegenaise (dairy-free mayo)

FAT: 2 tablespoons peanut oil

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

METHOD:

Heat up the oven to 200C. Cut up the sweet potatoes, season with salt and pepper and roast in the oven for 20 minutes. In the meantime prepare 3 bowls, one with flour, one with whisked egg with salt and pepper and one with breadcrumbs. Cut up the fish and season with salt and pepper on both sides, then cover with flour, egg then breadcrumbs. Cook in a frying pan until golden brown. Serve with spinach, roasted sweet potato and Greek and dill yoghurt dressing.

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*Vegetarian *Gluten-free alternative *Dairy-free alternative

Healthy fish and chips with broccolini

  • SERVINGS: 1
  • PREP TIME: 10-15 Minutes
  • COOKING TIME: 20-25 Minutes

INGREDIENTS:

CARBS: ½ – 1 cup breadcrumbs or rice flour breadcrumbs (gluten-free), ½ – 1 cup wholemeal flour or almond flour (gluten-free), 1 cup broccolini, 1 small sweet potato

PROTEIN: 120g white fish, 1 organic or free-range egg, 1 tablespoon Greek yoghurt and dill dressing or Vegenaise (dairy-free mayo)

FAT: 2 tablespoons peanut oil

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

METHOD:

Heat up the oven to 200C. Cut up the sweet potatoes and broccolini, season with salt, pepper, thyme and roast in the oven for 20 minutes. In the meantime prepare 3 bowls, one with flour, one with whisked egg with salt and pepper and one with breadcrumbs. Cut up the fish and season with salt and pepper on both sides, then cover with flour, egg then breadcrumbs. Cook in a frying pan until golden brown. Serve with broccolini, roasted sweet potato and Greek and dill yoghurt dressing.

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*Vegetarian *Gluten-free alternative *Dairy-free

Salmon with mint couscous

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

INGREDIENTS:

CARBS: 1/3 cup couscous or rice (gluten-free), 1 cup spinach with dark green leaves, 3 cherry tomatoes, 1 tablespoon mint leaves, lemon juice from ½ lemon

PROTEIN: 120g salmon

FAT: 2 tablespoons extra virgin olive oil

HERBS AND SPICES: pinch of pink Himalayan salt and cracked pepper, smoked paprika, thyme, 1 cube chicken stock (salt-reduced)

METHOD:

Mix the couscous with boiling water, chicken stock, salt, pepper, then cover and let it steam for 10 minutes or cook your rice in the rice cooker with 2/3 cup water (25 minutes). Once the water is absorbed fluff it with a fork and mix in the chopped mint leaves. Then heat up a frying pan and cook the salmon seasoned with salt, pepper, thyme and smoked paprika. Serve with the couscous, green leaves, tomatoes and olive oil mixed with lemon juice.

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*Vegetarian *Gluten-free *Dairy-free

Malaysian curry prawns with rice noodles and cucumber salad

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

INGREDIENTS:

CARBS: 2-4 tablespoons Malaysian curry sauce, 50g rice noodles, 4 cherry tomatoes, ½ cucumber, ¼ red onion, 1 tablespoon parsley, 1 tablespoon white vinegar

PROTEIN: 120g fresh prawns

FAT: 2 tablespoons extra virgin olive oil

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

METHOD:

Marinate the prawns in the curry sauce. Soak the noodles in hot water for 20 minutes then drain and rinse with cold water. Prepare the cucumber salad with finely chopped red onion, parsley, olive oil, salt, pepper and vinegar. Heat up the oil in the frying pan and cook the prawns until tender. Serve with the rice noodles, tomatoes and cucumber salad.

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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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