Omelettes are great at the best of times, so why not try a green spinach omelette with tasty smoked salmon.

Ingredients:

• handful spinach
• small handful fresh parley
• 2 x eggs
• cracked black pepper
• sprinkle of sea salt
• 1 tablespoon dried dill
• 2 tablespoons coconut cream
• 1 teaspoon olive oil

Method

1. In a tall container, place in the spinach and the parley, crack in 2 eggs.

2. To season add cracked black pepper and sea salt, add dried dill and pour in the coconut cream 

3. Using a hand blender mix all that up until smooth. ( if you dont have a hand blender you can use a food processor) 

4. Pre heat a fry pan, drizzle in olive oil.

5. Pour in enough mixture to make one omelette and spead out over pan.

6. Once you start to see the edgers browning up flip it over and cook the other side.

7. Remove omelette from pan onto a place and start placing the fillings into it.

8. Start by placing the salad greens on the omelette, then followed by the smoked salmon in strips over the salad greens.

9. Now it's time to serve and eat .

10. Enjoy

Healthy fried rice makes everything nice.

Ingredients

• 12 chicken drumsticks
• 6 cloves of garlic minced
• 1&1/2 cup of coconut aminoes
• 1 cup of sesame oil
• 1 tablespoon of dried chilli flakes
• 1 teaspoon of cayenne pepper
• 3 tablespoons of grated ginger
• 4 carrots small diced
• 4 stalks of celery small diced
• 2 parnips small diced
• 4 red peppers small diced
• 3 green peppers small diced
• 1 red onion small diced
• 3 cauliflower (put through food processor to make "rice")
• 3 eggs scrambled
• salt and pepper
• 1/2 cup coconut oil
• aluminium foil

Method

1) Mix 1 cup of coconut aminos, 1/2 cup of sesame oil, 2 tablespoons ginger, 4 cloves of garlic, chilli flakes and cayenne pepper, whisk till combined.

2) Preheat oven to 350 degrees Fahrenheit.

3) Marinate chicken in a large oven ready dish, cover dish with aluminium foil and bake chicken in preheated oven for 40 minutes.

4) In a large pan heat 1/4 cup of coconut oil, add onions, peppers, carrots, celery, parnips , 2 cloves of garlic and 1 tablespoon of ginger, cook for 5 minutes until tender, stirring regularly.

5) Cauliflower rice, 1/2 cup of coconut aminoes, 1/2 cup of sesame oil, stir to mix through, season with salt and pepper, cook for 5 minutes.

6) Clear space in the pan by moving everything to one side, on the empty side add scrambled eggs and cook slightly(1 min), than mix through the rice.

7) If desired, once the chicken is cooked heat a separate pan with 1/4 cup of coconut oil, once heated crisp the outside of the chicken in the hot pan, 8) the marinade from the chicken can be used as a sauce.

A fantastic and nutritional variation to any ͞rice͟ dish. Colourful and packed with flavour and a wide range of essential vitamins and nutrients.

Ingredients

• 2 large sweet potatoes peeled and small diced
• 1 large swede peeled and small diced
• 5 parsnips
• 5 large carrots
• 2 cauliflower
• 3 courgettes small diced
• 2 eggplants small diced
• 4 red peppers de-seeded and diced
• 4 stalks of celery small diced
• 1 litre of coconut cream
• 1 litre of vegetable stock
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of ground turmeric
• Salt & pepper
• 1 tablespoon of tapioca flour & 2 tablespoons of water
• 4 tablespoons of madras curry spice
• 4 tablespoons of coconut oil

Method

1. Peel and chop parsnips and carrots, remove stems from cauliflower and separate into florets. Place cauliflower, parsnips and then carrots separately into a food processor turning them individually into ͞rice͟. Set each aside in separate bowls.

2. Heat two large frying pans each with 1 tablespoon of coconut oil. Combine cauliflower and parsnip ͞rice͟ into one pan with ground turmeric and coriander. In the other add the carrot ͞rice͟ with the ground cumin. Cook each on low heat for 10 mins, stirring regularly to avoid sticking.

3. Heat a large pot with 1 tablespoon of coconut oil. Once heated add diced peppers, celery and 2 tablespoons of curry spice, stir till coated and cook for 5 minutes until tender. Season with salt and pepper.

4. Add diced courgette and eggplant to the pot with peppers and celery, add the rest of the curry spice, stir till coated and cook for 5 mins until tender. Season with salt and pepper.

5. Add stock to the curry vegetable mixture and reduce heat to a simmer.

6. Fill a second large pot half full of water and add diced sweet potato and swede. Bring to a boil and cook for 10-15 minutes until tender.

7. Once sweet potatoes and swede are cooked through strain the water and add them to your curry vegetables and stock. Add coconut cream and thicken with tapioca flour and water mixture.

8. Taste! Season to your liking both curry mix and veggie ͞rice͟ with salt and pepper if desired.

9. To plate place ͞Rice͟ into a large bowl keeping the Carrot separate from the cauliflower and parsnip mixture to keep a colour separation. Top with vegetable curry and serve.

10) Enjoy.

A great family meal center piece.

Ingredients:

• 1 Leg of lamb ( 2-4 lbs)
• 1 1/2 Tablespoon of dijon mustard
• 1 tablespoon of liquid honey
• 1/2 cup olive oil
• 1 tablespoon dried thyme
• 1 teaspoon of dried sage
• 1 teaspoon of dried rosemary
• salt& pepper
• aluminium foil

Method

1) Preheat oven to 350 degrees Fahrenheit.

2) Mix mustard, honey, olive oil, salt and pepper in a bowl and whisk till fully combined.

3) Rub the mustard marinade over the lamb to coat thoroughly.

4) Sprinkle dried herbs and salt & pepper evenly over coated the lamb.

5) Heat a large frying pan with oil, sear the lamb evenly on all sides( until nicely browned).

6) Place lamb on a large baking tray and lightly cover with foil.

7) Roast in the preheated oven (cook until when the lamb is poked with a knife the juices run clear).

Tasty zucchini pie with yummy scrambled eggs and vegetables on the side!

Ingredients:

• Zucchini Pie:
• 6 zucchinis, grated
• 3 eggs
• 1/3 cup almond flour
• Black pepper (as desired)
• Sea salt (pinch)
• 1 tablespoon coconut oil

Scrambled Egg & Vege Side:

• 6 free range eggs
• 14 white button mushrooms, sliced
• 1 punnet cherry tomatoes
• 1 red capsicum, sliced
• 1 brown onion, finely chopped
• 1 tablespoon coconut oil

Method

Zucchini Pie:

1. Pre heat the oven to 350F (175C) on fan bake.
2. Crack 3 eggs into a bowl and add in the grated zucchini, almond flour, black pepper and a pinch of sea salt.
3. Mix ingredients together until well combined using a fork. You can also use your hands to make sure it is all mixed together.
4. Grease an oven dish with coconut oil and add in the zucchini mixture. Flatten the mixture out in the dish.
5. Place the dish in the oven to cook for 20-30 minutes.
6. Remove pie from the oven and serve on its own or with the delicious scrambled egg and vegetable mix below!

Scrambled Egg and Vegetable Side:

1. Heat a fry pan over a medium-high heat with some coconut oil.
2. Place the onions in the pan and fry until clear.
3. Add the bacon, red capsicum and mushrooms to the pan and fry, stirring often. Add in some more coconut oil if you need to.
4. Add the cherry tomatoes to the pan and mix everything together.
5. Beat the 6 eggs with a fork and add these to the fry pan. Cook for a further 5 minutes, mixing the eggs in with the vegetables.6. Serve and enjoy this wonderful breakfast dish.