Ingredients – serves 1

• 1/2 Banana
• 2 sticks celery, chopped
• 1 hand full frozen blueberries
• 1/2 fresh beetroot
• 1 tablespoon ground flax seeds
• 2 teaspoons organic peanut butter
• 1/2 cup unsweetened almond milk
• 1/2 cup water

Method:

Place all ingredients in blender until smooth & enjoy

Here’s my version of the Turkish dish Menemem: 

Turkish dish Eggs Menemem: serves 1

Ingredients:

• 1 full egg & 3 egg whites beaten
• 1/2 diced onion
• 1/2 chopped red pepper (or 2 chopped tomatoes)
• 5 chopped asparagus spears
• 1 tsp coconut oil
• 2 tsp paprika
• 1 tsp black pepper

Method:

•  Place oil in pan & pop in your veggies on a medium heat
• Poor in the beaten egg when vegetable is soft
• Let the mixture set and then stir it up, add in paprika and black pepper.

Serve up & enjoy

Ingredients:

• 50 grams gluten free oats
• 1 desert spoon of ground seeds
• 10 cashew nuts or almonds
• 1 desert spoon lecithin granules (optional)
• unsweetened almond milk
• 1 handful of berries

Method:

• Use an old jam jar or nut butter jar or BPA free plastic container to store
• Pour oat, seeds, nuts & lecithin into a jar and cover ingredients with almond milk – leave to soak over night or for at least 2 hours
•  In the morning add in some more almond milk if you wish and add berries on top
• Store in container until you are ready to eat
• Remember to bring a spoon with you to eat it

This also works really well for a healthy snack or desert

Ingredients
• 1/4 cup chopped walnuts (or almonds)
• 1/4 cup pecans ( or hazelnuts )
• 1 mashed banana
• 1 tbsp cinnamon
• 1 pinch nutmeg
• 1 pinch ginger
• 2 whole eggs
• 1 tbsp Almond Butter
• 2 tbsp pumpkin seeds
• handful of blueberries
• 1/4-1/2 cup almond milk

Method
1. Combine nuts and seeds in a food processor to get a grain like consistency and leave to one side
2. whisk up eggs and almond milk together with a fork in a pot
3. add in mashed banana
4. add in almond butter
5. add in the spice and ground up nut/seed mix
6. cook over a low heat until it reaches the desired consistency
7. Sprinkle the pumpkin seeds and berries on top

Ingredients: makes 6 medium sized pancakes

For pancake:

• 150gms gluten free flour
• 30gms chia seeds
• 30gms ground almonds
• 2 egg whites
• 100mls of unsweetened almond milk
• 200-300mls water
• 2tsp coconut oil

For topping:

• 1/2 cup blueberries
• 1/2 cup raspberries or any fruit of your choice
• Squeeze of gave syrup or I prefer 2 tsp of organic nut butter

Method:

• Sieve flour into bowel, then add ground almonds, chia seeds, egg whites  and stir until mixed together.
• Slowly pour in the almond milk and water and continue to stir until the batter is a smooth texture.
• Heat the pan on a medium heat with 1/2 tsp coconut oil per pancake.
• Cook on both sides until golden brown and serve on a plate with a topping of your choice.

Today I had berries, nut butter and stewed organic rhubarb (no sugar added while stewing)

Ingredients:
1 tbsp coconut oil
2-3 tbsp organic honey
2 cups oat flakes (gluten free) or alternatively you can use buckwheat or quinoa flakes
1 tsp cinnamon
½ cup coconut flakes (optional)
1 cup chopped mixed nuts (almonds, walnuts, hazelnuts)
½ cup mixed seeds (pumpkin, sunflower, sesame)
½ cup raisins

Method:
1.       Preheat oven at 140C / 280 F
2.       Heat tbsp of  coconut oil and 3 tbsps of honey in a pan on medium heat.
3.       Add in oat flakes, coconut flakes, cinnamon, chopped mixed nuts and seeds and mix well and pour into backing tray
4.       Bake in oven for approx. 30-40 minutes until golden brown.
5.       Add in some dried fruit e.g. raisins and chopped apricots and store in an airtight container for about a week.

Serve with natural probiotic yoghurt, milk or soya milk. You could also add in some fresh raspberries or blueberries for more bulk, nutrients and anti-oxidants

• 8 oz (8 tablespoons) gluten free flour or buckwheat flour (purchase from health food store)
• 2 medium organic eggs
• 1 pint milk – cows / goats / soya (to lower calories 1/2 milk / 1/2 water)
• Coconut oil
• Fruits of choice – raspberries, blueberries, strawberries, kiwi
• Organic agave syrup

Method:

• Sieve flour into a bowel
• Make a whole in the middle of the flour and crack in the 2 eggs
• Mix gently, adding the milk in slowly until smooth
• Put the mix in the fridge for 30/60minutes to set

Cooking:

• Put a teaspoon of coconut oil on a medium heated pan (small / medium size), gently poor some mixture of the pan until it is even.
• When one side is lightly browned turn the pancake over.
• when cooked serve with mixed fruit and a small amount of agave syrup if required.