BBQ Pork

Ingredients:

  • 2 pork cutlets
  • olive oil
  • salt
  • black pepper

Prep time: 5 min

Cook time: 20-25 min

Serves: 2

Directions:

  • Rub salt and pepper onto pork cutlets.
  • Pour olive oil on both sides of cutlets and rub in well.
  • Light the BBQ and heat up to a medium flame.
  • Put the pork cutlets on the BBQ.
  • Cook 12 min on each side, checking every 5 min.
  • Add tsp of olive oil as needed during cooking.
  • *pairs nicely with salad, roast yams&vegetables or baked sweet potatoes

Serve&Enjoy!

  

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Pork Bacon Wrap with a Twist

Ingredients:

  • 2 eggs
  • 1/2 cup almond flour
  • fresh rosemary
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 2 pounds (1 kg) pork tenderloin
  • 6 pieces of bacon

Prep time: 15 min

Cook time: 40 min

Serve: 4

Directions:

  1. Heat oven to 425F.
  2. Whisk the eggs together in a big bowl.
  3. On a plate, mix together almond flour, onion powder and sea salt.
  4. Take the pork tenderloin and dip generously into the eggs, then directly coat with the almond flour spice mixture. 
  5. Using ALL 6 bacon slices, wrap around the pork covering as much as possible.
  6. Tuck a stem of fresh rosemary between the bacon slice and pork tenderloin.
  7. Bake in the oven for 25-30 minutes.
  8. Serve while still hot.

Serve and Enjoy!

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Seafood Spaghetti Squash

Ingredients:

  • 1 kg (2 lbs) of scallops and prawns (1 frozen package each or frozen wild seafood medley)
  • 1 medium spaghetti squash
  • 1 celery stick
  • 1/2 small onion
  • 1 zucchini
  • 1 tbsp of frying oil of choice (avocado, coconut etc)
  • 1/2 cup of salsa (make sure its sugar free when bought or make your own!)
  •  Salt
  •  Pepper
  •  Basil
  •  Oregano
  • Fresh Parsley

Prep Time: 10 min

 Cook Time: 25 min

 Serves: 2-4

 Directions:

  •  Cut the spaghetti squash exactly in half and clean out the seeds in the middle.
  • Put 1/2inch of water into a microwaveable plate, and place 1 half of the cut squash face down.
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  •  Microwave for 6-8 minutes.  
  • Leave to sit for a few minutes then use a fork to separate out the spaghetti strands.
  • Repeat with the 2nd half of the spaghetti squash.
  • Place seafood medley inside a bowl and run under cold water for 4-5 minutes.
  • In a pan heat oil on low-med temperature.
  • Dice onions and add to the pan.
  • Chop celery and add to the pan.
  • Add the seafood mixture to the pan and cook 7-8 minutes until the seafood starts to shrink and get a bit of colour.
  • Dice zucchini into small pieces and add to the pan.
  • Add the salsa mixture, 1/2 cup of water and stir well.
  • Add salt and pepper, and a tsp of basil and oregano.
  • Let simmer for 5-10 minutes altogether and mix every few minutes.
  • Dish out spaghetti squash and top with seafood sauce.
  • Add chopped fresh parsley on top and pepper to taste.

Serve&Enjoy!

 

Pumpkin Soup

Ingredients: 

  • 14 oz (400g) pumpkin – 2 small, or 1 large pumpkin
  • 1 sweet potato
  • 1 apple (Royal Gala or Macintosh recommended)
  • 1 tbsp of frying oil of choice (avocado, coconut etc)
  • Salt
  • Pepper

Prep Time: 10 min

Cook Time: 15 min

Serves: 4

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Directions:

  • Cut the top off the pumpkin and clean out the seeds inside.
  • Cut the pumpkin, sweet potato and apple into equal square pieces.
  • Boil 500ml of water and add salt.
  • Once boiled, add the pumpkin, sweet potato, apple and salt and pepper.
  • Cook for 10 minutes on medium heat.
  • Take off stove and pour into blender.
  • Blend until smooth – should be relatively thick.
  • Top with a touch of cinnamon or fresh parsley.

Serve&Enjoy!

 

Roasted Pumpkin

Ingredients:

  • 1 kg pumpkin – 1 large pumpkin
  • 1 tbsp oregano
  • 1 chili pepper
  • 1 garlic clove
  • 1 tbsp frying oil of choice (avocado, coconut etc)
  • Salt
  • Pepper

Prep Time: 10 min

Cook Time: 20min

Serves: 2-4

Oven Temperature: 400F (200C)

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Directions:

  • Cut the top off the pumpkin and clean out the seeds inside.
  • Cut the pumpkin into equal sized squares.
  • Mince garlic cloves.
  • Combine chili pepper, salt, pepper and minced garlic with oil.
  • Pour spice mixture into bowl with pumpkin squares and mix well.
  • Place in a baking dish and bake 20 minutes at 400F (200C).

Serve&Enjoy!

 

Swiss Chard with sweet potato & garlic

Ingredients: 

  • 1 bundle of Swiss Chard
  • 3 garlic cloves
  • 2 yams or sweet potatoes
  • cold pressed olive oil
  • black pepper
  • salt

Prep time: 10 min

Cook time: 20-30 min

Serves: 2 

 

 

 

 

 

 

 

 

 

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Directions: 

  • Fill a pot with water and add a dash of sea salt.
  • Bring to a boil and add diced yams or sweet potatoes. 
  • Cook until potatoes are done (about 20 minutes), should be soft and easily pierced with a fork.
  • Remove the potatoes and leave on a plate to cool.
  • Wash the Swiss Chard with cold water.
  • In the same boiled water, add Swiss Chard and cook for no more than 8 minutes.
  • When Swiss Chard is done, using tongs take out of the boiling water and place into a serving dish.
  • Cut the yams or sweet potatoes into bite-sized pieces and add to the swiss chard in the serving dish.
  • Mince the garlic cloves and put directly into the serving dish.
  • Add salt, black pepper and pour cold pressed olive oil overtop.
  • Mix well altogether.

Serve&Enjoy!

Shrimp Salad

Ingredients:

  • 1 package(400g) of frozen wild shrimp
  • 1 avocado
  • 70g arugula salad
  • 2 tomatoes
  • frying oil of choice (avocado, coconut etc)
  • black pepper
  • salt

Prep time: 10 min

Cook time: 15 min

Serves: 2 

 

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Directions:

  • Heat the oil in a frying pan over low to medium temperature.
  • Remove shrimp from package and in a bowl, run cold water over top for 3-5minutes.
  • Add the shrimp to the frying pan and cook for 10-15minutes at medium temperature, stirring frequently.
  • In a salad bowl, add arugula salad pieces.
  • Cut up the tomatoes and add to the salad bowl.
  • Dice the avocado and add to the salad bowl.
  • Add salt, pepper and cold pressed olive oil to taste.
  • Add the shrimp.
  • Mix altogether well.

Serve&Enjoy!

 

Sole Fillets and Crab with Arugula & Asparagus

Ingredients:

  • 250g of sole filets
  • 50g of crab 
  • 1 bunch of asparagus
  • arugula salad
  • 20g of fresh Italian parsley
  • 2 garlic cloves 
  • frying oil of choice (avocado, coconut etc)
  • black pepper
  • salt

Prep time: 15 - 20 min

Cook time: 30 min

Serves: 2

Directions:

  • Rub salt and pepper in sole fillets. 
  • Heat oil in a pan over low to medium temperature.
  • Add fillets and cook between 8-12 min then flip to the other side and cook another 8-12 min at low temperature.

 

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  • When finished, place on a serving plate leaving the oil in the pan.
  • Add crab into the pan cook for 5- 7 min at medium temperature, stirring often. 
  • When cooked, add to serving plate.  
  • Wash the asparagus, cut the bottoms off and mark little Xs on the bottoms with a knife. 
  • Add oil, sea salt and black pepper, to the asparagus on a baking sheet.
  • Cook for 10 minute at 390F.
  • Wash the arugula salad. 
  • Finely chop the Italian parsley into small pieces.
  • Mince the garlic cloves and add to a small dish with the fresh parsley.
  • Serve sole filets and crab, topped with a tsp of cold pressed olive oil and Italian parsley/garlic mixture, roasted asparagus and arugula salad.

 

Serve&Enjoy!

 

 

Pork chop with vegetables

Ingredients:

  • 6 pork chop slices (400 g)
  • red and yellow peppers
  • 200 g of mushrooms 
  • 200 g of mixed salad
  • olive oil
  • salt, black pepper

Prep time: 10 min

Cook time: 25 min

Serve: 2

 

Directions:

  1. Ad a bit pepper and salt on pork chops 
  2. Take a pan and add olive oil
  3. Heat it over small to medium temperature
  4. Add pork chops and roast 10-12 min each side
  5. Cut mushrooms into small pieces
  6. In other pan add olive oil
  7. Add cutter mushrooms, red and yellow pepper
  8. Stew 5-8 min
  9. When vegetables and meat are done put into plate and serve 
  10. Serve with mixed salad

It's delicious! :) 

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Vegetables with Eggs

Ingredients:

  • 4 eggs
  • 2 tomatoes
  • 6 baby tomatoes
  • 4 cloves of celery
  • 1 red pepper
  • 4 baby cucumbers
  • 1 garlic clove
  • olive oil
  • black pepper, salt and chilli pepper
  • cauliflower 100 g

Prep time: 10 min

Cook time: 20 min

Serve: 2

Directions:

  1. Cut red pepper, garlic, celery, cauliflower and tomatoes into small pieces
  2. Take a pan and add olive oil
  3. Heat it over small to medium temperature 
  4. Add garlic, peppers, celery, cauliflower and tomatoes
  5. Add a little bit of salt, chill pepper and black pepper
  6. Stew 10-15 min
  7. Put eggs into water and boiled 12 min
  8. When done leave it to cool down and then cut onto 1/4
  9. When vegetables are done put onto plate
  10. Add eggs onto plate
  11. Add baby tomatoes & baby cucumber 

Serve and envoy! Healthy and light dinner after long working hours!

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Grilled Fish – Tilapia

Ingredients:

  • 4 fish (tilapia) - each has to be between 300g - 500g 
  • 50 g of italian parsley
  • 1 garlic clove
  • olive oil

Prep time: 10 min

Grilled time: 20-25 min

Serve: 4

Directions:

  1. Cut into small pieces garlic and italian parsley and mixed together
  2. Coat each side of the fish with a little olive oil
  3. Grill each side 10-12 min
  4. Every 5 min coat with olive oil
  5. When done add onto fish a bit of olive oil & mixed garlic with italian parsley 
  6. Serve and envoy!

"We recommend grilling instead BBQ"

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5min summer salad recipe

Ingredients:

  • 1 bundle romaine lettuce
  • 1 beet
  • 2 eggs
  • 2 small pickles
  • Salt
  • Pepper
  • Frying oil of choice
  • Cold pressed olive oil 

Prep time: 5 min

Serve: 2

Directions:

1. In a frying pan heat 2 tbsp of oil (we used avocado oil) over medium temperature.
2. Crack 2 eggs directly into pan over hot oil and fry for 3-4 minutes using a flipper or fork to stir in the pan. 
3. Wash and tear up lettuce leaves.
4. Wash and peel beet raw, cutting into circles. 
5. Slice 2 pickles at an angle.
6. In a dish, layer lettuce leaf, then beet, then pickle slice and top with scrambled eggs.
7. Drizzle with cold pressed olive oil and add salt and pepper on top to taste. 
8. Serve & Enjoy!

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Paleo Pizza

Paleo Pizza

Ingredients:

  • 1 large head of cauliflower
  • 2 eggs
  • 1 ½ cups tomato sauce
  • Zucchini
  • 2 Green peppers
  • 1 red or orange pepper
  • 8-10 green olives (optional)
  • Dried Oregano
  • Salt
  • Pepper
 
 Directions:

1.      In a large saucepan bring 3L of water to a boil over medium heat.

2.      Wash the head of cauliflower and cut off all green stems.

3.      Add the head of cauliflower to the boiling water and cook for 7-8 minutes.

4.      Drain EXTREMELY well.  The more drained and moisture removed from the cauliflower the better the quality of your pizza crust!

5.      Cut into small florets and in a food processor or using a grater make the cauliflower into a rice-like texture.

6.      In a bowl, add 2 eggs, salt and pepper and mix altogether well.

7.      On a pizza pan, pour out your pizza ‘crust’.

8.      Heat oven to 400F, and bake pizza ‘crust’ for 20min in the oven until starts to turn slightly brown.

9.      Wash and cut the peppers and zucchini.

10.  Cover pizza ‘crust’ with tomato sauce, spread evenly, and add zucchini and peppers as toppings.

11.  Add olives and top with dried oregano.

12.  Put back in the oven and bake for another 10 minutes.

13.  Serve & Enjoy!

 A favourite recipe!! Try it with the family or on your own tonight - it absolutely does not disappoint!

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Roast Chicken & Vegetables

Ingredients:

  • 1 whole organic local free range chicken
  • 1 beet
  • 1 parsnip
  • 3 carrots
  • 2 onions
  • 4 garlic cloves
  • 2 celery sticks
  • 1 tbsp fresh ginger root
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • Sea salt
  • Pepper
  • Olive oil

Prep time: 10 min

Cook time: 90 min 

Serve: 2 - 4

Directions:

  1. Preheat oven to 350F (180C).
  2. If not already done, open the legs of the whole chicken and clean out the insides.
  3. Wash and cut the beet, parsnip, carrots, celery sticks and onions into squares.
  4. Clean the garlic cloves but leave whole.
  5. Finely chop a piece of ginger root until you have a tablespoon-full.
  6. Put 3 onion squares and 2 garlic cloves aside, and the rest of the vegetables into a bowl.
  7. Add all the spices and olive oil and mix thoroughly, when all the vegetables are coated well with the spices add to the frying pan.
  8. Put the 3 onions squares and 2 garlic cloves left aside inside the chicken cavity. 
  9. Using cooking thread, tie the legs closed.
  10. Coat the entire chicken with olive oil and all the spices.  Place the chicken into the middle of the pan, with the vegetables all around.
  11. When the oven is heated, put the baking pan in and cook 20 minutes for each 1lb of chicken + 15 minutes.
  12. Optional to add 1/2 cup of white wine or beer half way through cooking.
  13. For a crispy skin, coat the top of the chicken with 1 tbsp of unpasteurized butter.
  14. When the chicken is cooked thoroughly remove the oven.
  15. Serve & Enjoy!
  16. *optional to add fresh parsley or cilantro on top!
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