Most of you will know I follow a low carb, paleolithic diet. This doesn’t mean you can’t have some awesome food! I get creative with my meals, I try things differently if the recipe doesn’t suit me and learn from trial and error. I found some wrap recipes using lettuce as the wrap and to be honest they never interested me, but one night I decided to give them a go. OMG! These things are totally amazeballs and they fill you up!! Each wrap has protein, healthy fats and a good serve of vegetables-what more could you ask for? So without further adieu…..
2 Pieces Iceberg Lettuce
Small Piece Red Capsicum-chopped
Small Piece Green Capsicum-chopped
1 Spring Onion-chopped
250g Beef Mince (This will make two serves and you can use turkey or chicken mince if desired)
1 Cup Basil-roughly chopped
- Cook the mince in a frypan, add garlic powder to your own tastes
- When the mince is almost done, add the basil leaves to the pan
- Remove once leaves wilted and mince cooked
- Use the same pan to cook capsicum, tomato and spring onion
- Rinse lettuce leaves, shake excess water and place on plate
- Split mince portion in half, keep one half aside for another meal. Divide second half evenly over each lettuce leaf
- Divide avocado over two portions
- Divide mixed vegetables over each portion
- Wrap up and enjoy!
Warning: These are messy to eat, just get in there and enjoy them!
Stop drooling, go make them.
This recipe is sooo freaking easy a child could make it! Plus it makes six serves so it can either feed a lot or be several ready made meals. Here we go:
1kg Turkey Mince (or any kind of mince)
2 eggs, whisked
1 cup almond flour/meal
1 cup fresh basil, chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried parsley
Salt and Pepper to taste
- Preheat oven to 190 degrees
- Mix all ingredients in a bowl
- Spread over a meatloaf pan
- Bake for 25-30 minutes (until centre is cooked)
- Serve with a salad (make sure the salad has a healthy fat as there is none in the meatloaf!!)
Everyone went a little crazy over the picture I posted on Facebook of this omelette. Figured I’d better post the recipe so you didn’t keep harassing me!
1 Spring Onion
Small Piece Green Capsicum
2 Small Pieces Short Cut Bacon
1 Tablespoon Goats Cheese
1 Tablespoon Avocado
1 Whole Egg
2-3 Egg Whites (depends on the size of the egg)
- Chop all veges, except for avocado, into small pieces and fry using a small amount of coconut oil
- Remove once cooked
- Chop bacon into small pieces and fry in the same pan
- Remove once cooked
- Whisk eggs and egg whites, then pour into pan. Make sure you reduce the heat
- Chop avocado and goats cheese into small pieces
- After the bottom of the eggs have sealed place avocado and cheese into eggs, make sure to spread over the entire base
- After a minute or so add remaining veges and bacon to eggs
- After another couple of minutes, flip the omelette over to create the half shape
- Allow to cook for another minute or so
- Remove from pan and enjoy!
Here’s the picture again just to make you all drool……
Have fun and enjoy!
One thing that frustrates me to no end is when clients tell me they don’t have time to cook healthy meals. They blame work, family, commitments, basically anything they can think of. I don’t buy this at all. I’m in the same boat. I work 40-45 hours a week just like everyone else, yet I find the time to cook and eat healthy.
I’m a big fan of bulk cooking and the reheating it to save time. My standard weekday lunch is chicken with some form of sauce and broccoli. I cook 1 to 1.5kg of the chicken and three heads of broccoli up on Sunday, put it all in tupperware containers and reheat it at work. Protein + vegetable = done!
I’ve recently been playing around with egg slices/casseroles for dinners. The original I used was by Nia Shanks and you can find it here. I’ve made my own adjustments week by week, but here’s this weeks to give you and idea of how easy it can be.
1 Red Capsicum
1 Green Capsicum
1 Yellow Capsicum
250g Short Cut Bacon
12 Free Range Eggs
1) Chop up all of the vegetables, keeping the onion separate from the rest.
2) Remove any excess fat from the bacon and chop into small squares.
3) In a large frypan, cook the onion and bacon together. Now would be a good time to turn the oven on. I had it at 150′ but my oven is TERRIBLE so you may need to play around with the temp.
4) Once the bacon and onion are cooked, spread it evenly over a baking dish.
5) Using the same frypan cook the remaining vegetables.
6) While they are cooking, whip the 12 eggs up in a bowl. You can add pepper and small amount of salt if you like.
7) When the vegetables are all done spread them evenly over the bacon and onion.
8) Pour the eggs evenly over the vegetables.
9) Cook in the oven for around 30 minutes. Again my oven is terrible so you may need less or more time, just keep an eye on it and remove when the eggs are done.
This will be five dinners for me. All I need to do is reheat which takes a total of two to three minutes.
See how easy it is to cook quick and healthy meals? You don’t have copy this exact recipe, play around with the vegetables. I’ve tried using chicken sausage as a base and it worked just as well.
Being organised on one day saves me for the rest of the week. So no excuses when it comes to eating healthy.