1 leftover cooked chicken breast (or whatever parts you have), finely shredded ¼ butter head lettuce, leaves gently washed, dried and lightly torn Small handful of pea shoots ½ medium carrot, thinly sliced and cut into matchsticks ¼ medium kohlrabi, thinly sliced and cut into matchsticks ½ small red onion, thinly sliced 2-3 tablespoons walnuts, lightly crushed and toasted on pan
Ingredients 1 small head of kale, stems removed and finely shredded (50 grams prepared weight) 1 small red onion, finely sliced (50 grams) 100 grams cooked beetroot, thinly sliced (I used a mandolin) 1 tablespoon butter Dash olive oil 6 – 8 eggs (organic or free range if possible) 140 grams mild goats cheese 50 grams Parmesan or gruyere or your favourite hard cheese, finely grated
Since I started my low carb diet in January this has become my go-2 breakfast. I love this little creamy bowl of goodness - so simple it doesn’t involve much brain power early in the morning! The other great thing about this delish bowl is that it makes for a simple delightful dessert. Two great options from one simple recipe. Ingredients
200 grams Greek full-fat yoghurt Small handful chopped walnuts Small handful blueberries
This sesame seaweed condiment originates from Japanese cuisine. It’s usually made just with calcium-rich sesame seeds and sea salt, but I’ve given it a nutritional boost by adding seaweed, with all its important trace minerals.
70 grams organic sesame seeds 1-2 tablespoons nori flakes ¼ teaspoon Himalayan salt