For the traditionalist, this will never truly be a biryani as there is no rice in it. Don’t get me wrong, I’m not against rice, I love it. However, while completing an elimination protocol I needed a recipe that was rice free, dairy free and fat free and this is what I came up with. It’s really so good. If you don’t like the idea of goat, you could easily make lamb.Read More
This dish is so yummy for breakfast, lunch and dinner! This is an oil free version that I developed whilst on the Fat Loss Protocol, but you could easily sauté the onion and garlic in a little ghee, coconut or olive oil if you love your healthy fats like I do!
1/2 garlic clove finely sliced
1 small onion chopped
1/8th tsp paprika (I used hot smokey but sweet would be lovely too)
1/4 long red chilli or more to taste (I love spice but I didn’t want the chilli to overpower the dish)
1 tsp turmeric
seaweed salt to taste
2 Tablespoons tomato paste (optional but it gives the dish real depth of flavour)
400gm tin organic tomatoes
2 cups of chard or English spinach sliced, stems removed.
4 eggs (Tip. Cook with only two eggs for a single serve but halve the sauce when you serve it and save the second half to have over some chicken the next day)
Preheat oven to 200 degrees.
Heat an ovenproof pan on low medium heat, add garlic, chilli and onion and a splash of water and saute for about 10 minutes until soft. Watch the water so they don’t catch adding a splash when necessary.
Add paprika and turmeric to the pan turning up the heat slightly and give a good stir so it forms a bit of a paste.
Add remaining ingredients except eggs stir and cook over medium heat for about 5 - 10 minutes until the sauce is hot.
Carefully crack the eggs into the pan and transfer to the hot oven for about 10 minutes, checking regularly, until the eggs are almost cooked. The residual heat will continue to cook the eggs when you remove it from the oven. I like my poached eggs runny so removed it when the egg whites were just a little opaque still and quite wobbly when you give the pan a little shake.
Allow to sit for a couple of minutes before serving.
Lets face it, not everyone likes coconut milk or cream. I know *SHOCK.HORROR* right? Or perhaps you just can’t eat it. I created this dish while I was doing a short protocol to eliminate inflammation causing foods from my diet. Let me tell you, it is not lacking in flavour in any way, in fact it is possibly more flavourful because it’s not diluted by the coconut milk/cream. YUM! (P2 compliant for those of you on 4PFL protocol).Read More
So, it’s the end of the week, I’m scratching around in the fridge wondering what I was going to cook with my blackfish fillets. I wasn’t feeling the love for what I had originally planned and to be honest the veggies were beginning to look a little boring. But I was starving and really wanted something super tasty. Here’s what I came up with from what I had left in the fridge….
250 gms blackfish (or any protein that takes your fancy)
200 gms cauliflower
a small handful of kale
1 lonely shallot
3 little homegrown roma tomatoes
about a 1.5cm knob of ginger
1/2 tsp of turmeric
Himalayan rock salt to taste, I used a teaspoon
a sprinkle of chilli flakes
juice of 1 lime
a sprig of parsley to garnish
Throw everything except the fish into the pot and bring to the boil. Then toss the fish in and cook until the fish flakes apart easily. Done. Start to finish 15 minutes. Dinner or lunch on the table.
Make sure to throw your chicken in from the start if using and check after 15 minutes to ensure it is cooked through. Slicing it really thin will help it cook faster.
Honestly the most amazing succulent flavourful chicken meatballs you will ever try. Hope you love them as much as we do. Serve with homemade mayonnaise, guacamole or tomato salsa or in a simple lettuce cup for a super tasty snack or light meal.Read More
Hearty Beef and Cabbage Soup. O.M.G. soooo yum!!Read More