Nutty Broccoli, with a Mustard Kick

Vibrant greens with a little punch and a sweet crunch. Nutty Broccoli is one of those sides that looks and tastes amazing with a simple meal or as part of a banquet table. I love to put this out for the family at Thanksgiving, Christmas or just on a weekday evening. I enjoy broccoli with some bite to it, so don’t overdo the steaming/boiling of the florets at the start, plus the green color when its cooked just right really brightens up any dish.

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Sauteed Spinach with Pine Nuts

Sauteed Spinach with Pine Nuts

A perfect side for almost any dish, pine nuts add a wonderful dimension to make this one of our favorite sides. It's light, tasty and full of spinach superfood goodness. Remember to make sure you spinach is organic!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Sides
Servings 4 people
Calories 151 kcal

Ingredients
  

  • 12 oz Fresh Baby Spinach Organic
  • 2 tbsp Coconut Oil
  • 8 cloves Garlic chopped
  • 4 tbsp pine nuts Raw
  • Salt & ground black pepper to taste

Instructions
 

  • In a large skillet or frying pan heat the coconut oil over a medium heat
  • Stir fry the Garlic until starting to brown on the edges
  • Add the pine nuts and stir for about 1 minute
  • Place the spinach in the pan and stir until wilted, season and serve

Notes

sauteed spinach with pine nuts - breakout

Nutrition

Sodium: 67mgSugar: 0.4gFiber: 2gPotassium: 705mgCalories: 151kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 3gSaturated Fat: 7gFat: 13gProtein: 5gCarbohydrates: 5g
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Mean Green Super Soup

Mean Green Super Soup

Soups stand on their own as a meal by themselves, or a snack, or as a single course in a more elegant meal... This soup is at home in all those scenarios. Firstly, it tastes amazing. Secondly it's packed with Superfoods and great nutrients. And Finally its as simple and quick to put on the table as many of our other dishes... 15 minutes MAX 🙂
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course 10 Day Body Reboot - The Core 4, Lunches, Soup
Cuisine American
Servings 4 people
Calories 386 kcal

Ingredients
  

  • 6 tbsp Coconut Oil
  • 4 oz Red Onion Roughly Chopped
  • 8 cloves Garlic Roughly Chopped
  • 12 oz Asparagus
  • 4 cups Fresh Baby Spinach
  • 4 cups Vegetable broth Home made is best
  • 2 whole Avocado Roughly Chopped
  • 1/2 tsp Salt & ground black pepper to taste
  • 2 tbsp Ginger, Fresh Finely Chopped

Instructions
 

  • Saute the onions in the coconut oil, over a medium heat until they have softened, but not browned
  • Add in the aspragus, ginger and garlic stirring for 1-2 minutes until the garlic starts to brown
  • Add the stock, stir, reduce the heat simmer until the asparagus is tender (test with a fork)
  • Add the spinach and stir until just wilted.
  • Carefully poor the hot mixture into a blender, add the avocado and blend until smooth
  • Sprinkle some fresh cilantro (coriander) over the top to garnish and serve

Notes

Please note that the Cod in the picture adds a great protein balance to this dish. Enjoy
The Cod is not included in the recipe or the nutritional information.
mean green super soupTOPTIP : Don’t spend too long chopping/prepping, its going in a blender at the end anyway 🙂
If you’d like to add a little kick, then 1 tsp of cayenne pepper goes really well in this dish, but does mean it wouldn’t be nightshade free
Check out more delicious and healthy recipes here

Nutrition

Sodium: 205mgSugar: 5gFiber: 9gPotassium: 1046mgCalories: 386kcalMonounsaturated Fat: 9gPolyunsaturated Fat: 2gSaturated Fat: 23gFat: 34gProtein: 6gCarbohydrates: 20g
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The most awesome guilt free chocolate mousse

The most awesome guilt free chocolate mousse

Prep Time 10 mins
Total Time 1 hr 10 mins
Course 10 Day Body Reboot - The Core 4, Desserts & Sweet Treats, Snacks
Servings 4 servings
Calories 299 kcal

Ingredients
  

  • 2 medium Avocado Fresh Plain Avocado (approx 10-12 oz in total)
  • 1/2 Cup Coconut Milk
  • 1/2 Cup Cocoa powder Unsweetened
  • 4 tbsp Coconut Nectar
  • 2 tsp Pure vanilla extract
  • 1 oz Almonds Sliced, Raw to decorate

Instructions
 

  • Halve the avocados, and remove the stones. Scoop out the flesh and roughly chop
  • In your food processor with the standard S-blade attachment, add the avocado and blend until smooth.
  • Add the remaining ingredients and blend on high until combined and creamy smooth
  • Place into serving bowl/s and refrigerate for 1 hour (although you can eat it immediately if you don't want to wait)
  • When serving, sprinkle the top with the sliced almonds (or if you like shaved chocolate) for decoration

Notes

Roll this out at a dinner party with friends, and watch in marvel as they lap up this healthy dessert. Alternatively, curl up in your favorite chair, relax and indulge your inner child with a little treat, whilst looking out for your health and waistline 🙂

Macro Nutrient Breakdown

the most awesome guilt free chocolate mousse

Nutrition

Sodium: 32mgSugar: 14gFiber: 10gPotassium: 343mgCalories: 299kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 22gProtein: 5gCarbohydrates: 27g
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Versatile Creamy Spinach with Broiled Salmon

Versatile Creamy Spinach with Broiled Salmon

This quick and easy to prep dish is another regular to our table. The creamy sauce feels very indulgent, and complements the Salmon superbly. I can have this from fridge to table in around 20 minutes... and at exactly 500 calories (depending on the size of the salmon filet), its an ideal fast day meal
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Cuisine Italian
Servings 2 people
Calories 500 kcal

Ingredients
  

Broiled Salmon

  • 10 oz Sockeye Salmon Fillets (Skin Removed) (2 x 5oz fillets)
  • 1/2 tbsp Coconut Oil Organic Unfiltered

Creamy Source

  • 1.5 tbsp Coconut Oil Organic Unfiltered
  • 4 oz Red Onion Diced
  • 2 cloves Garlic Cloves
  • 5 oz Baby Bella Mushrooms Halved, then sliced
  • 6 oz Zucchini Cut into bite sized chunks
  • 1 tsp dried mixed herbs Preferably Italian
  • 4 cups Fresh Baby Spinach
  • 4 tbsp Dairy Free Cream Cheese we use the Daiya one

Instructions
 

Broiled Salmon

  • Place under a preheated broiler on High for 7-10 minutes or until cooked to your desired level (no need to turn)

Creamy Spinach

  • Whilst the salmon is cooking..... In a large skillet or frying pan, heat the coconut oil and fry the onions and garlic until softened.
  • Add the mushrooms, zucchini and mixed herbs, stir until mushrooms are cooked, the zucchini will be done around the same time.
  • Add the spinach and stir until wilted
  • Turn the heat down to low, and add the dairy free cream cheese, stir until fully combined with the other ingredients
  • Remove from the heat, and serve as soon as possible

Plating up

  • Evenly divide the creamy spinach mixture between 2 plates
  • Top with the creamy salmon sauce

Notes

Why versatile ? This sauce is very similar to the one used with another of our recipes, Creamy Italian Salmon, this one has spinach & zucchini added. We've found the creamy texture and flavour works equally well with chicken or pork and on occasion even with added grounds or beef.... so as you can see it really is versatile.

Macro Nutrient Breakdown

Versatile Creamy Spinach with Broiled Salmon

Nutrition

Sodium: 342mgSugar: 5gFiber: 5gPotassium: 945mgCholesterol: 75mgCalories: 500kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.4gSaturated Fat: 19gFat: 30gProtein: 38gCarbohydrates: 19g
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Coconut crusted scallops

Coconut crusted scallops

Light and delicious, easy and quick summer's evening dinner. So put on some good music, gather your ingredients, smile at the thought of your delicious dinner. It's best if you're cooking with your friend.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Servings 2 people
Calories 715 kcal

Ingredients
  

  • 1 lb Sea Scallops, Large sustainably wild caught. Thawed & Dried
  • 2 cups Kale organic
  • 4 slices pineapple fresh organic, already cut into spears
  • 1 tbsp butter raw organic pastured
  • 1 tbsp Coconut Oil organic
  • 1/2 cup Shredded coconut, Unsweetened
  • 1 medium Avocado Haas
  • 2 tbsp Balsamic Vinegar aged Modena
  • 1 tbsp Olive Oil, Extra Virgin
  • Himalayan Salt

Instructions
 

Prep

  • Cut the pineapple spears into bite sized chunks.
  • Roll the thawed and dried scallops in the shredded coconut.

Cooking

  • Place the pans on the stove top to heat (don't overheat).
  • Once the bigger of the two pans are heated, and ready put half of the butter and oil in it to melt.
  • Then place the kale and pineapple in the pan and saute it together, after about 5 minutes place the lid and let it simmer for about 5 minutes (to continue while the scallops are sauteing in the other pan.)
  • Add the remaining butter and oil to the other heated pan and when bubbling add the scallops to saute. Brown them to get the coconut crusty, turn them over to brown the other side. These cook quickly in about 2.5 minutes on each side so watch them. Don't overcook them or they'll be rubbery.

Plating up

  • Slice the ripe avocado and fan it out on two plates, drizzle the balsamic vinegar and olive oil dressing over it, lightly salt with pink Himalayan salt.
  • Plate your dinner and enjoy with a crisp chilled refreshing drink. Cheers!

Notes

If you want to make this Dairy Free, just replace the butter with extra coconut oil.

Nutrition

Sodium: 495mgSugar: 20gFiber: 10gPotassium: 564mgCholesterol: 86mgCalories: 715kcalMonounsaturated Fat: 13gPolyunsaturated Fat: 3gSaturated Fat: 25gFat: 46gProtein: 42gCarbohydrates: 42g
Tried this recipe?Let us know how it was!

Bursting Balsamic Vinaigrette

Bursting Balsamic Vinaigrette

This is a simple recipe for "bursting balsamic vinaigrette". You can follow this recipe for any vinaigrette, just swapping oils/vinegar out for ones you fancy. In this instance we used an incredible Black currant balsamic with a lemon grass and basil infused olive oil, both from the Florida Olive Oil Company
Prep Time 5 mins
Total Time 5 mins
Course Condiments & Sauces
Servings 16 tablespoons
Calories 79 kcal

Ingredients
  

  • 5 tbsp Balsamic Vinegar
  • 10 tbsp Olive Oil, Extra Virgin
  • 1 tbsp Water

Instructions
 

  • Place the vinegar, water and oil into a dressing bottle (something with a tight lid) and shake

Nutrition

Sodium: 0.3mgSugar: 1gPotassium: 3mgCalories: 79kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 9gCarbohydrates: 1g
Tried this recipe?Let us know how it was!