Why is eating lunch important?
As much as eating a healthy lunch, it’s important to actually take a break from the morning’s activities to consolidate your thoughts, particularly if your work demands concentration. Eating at regular intervals, and eating lunch, is vital to a healthy, balanced daily diet Read More
Sweet pan fried Ostrich
Tasty, simple and quick – serve with side salad of choice or our salad recipe below 🙂
(Serves 4)
INGREDIENTS
1/2 tsp grated ginger
500g ostrich steak
1/4 tsp sesame seed oil
A dash of Mirin or Chinese rice wine
100ml stevia liquid
2 tablespoons coconut oil
2 tablespoons low sodium soy sauce
INSTRUCTIONS
Mix ginger, soy, sesame oil, Mirin and stevia and pour over the ostrich Marinade for 2 hours
Heat coconut oil in a pan on high heat
Pan-fry the ostrich on both sides for 3 minutes
Serve with Spring Salad
Add a super Spring Salad into the mix
INGREDIENTS
1 head of lettuce
1 tomato, sliced
1 nectarine, sliced
90 g thinly shaved mozarella cheese
1/2 Avocado (Phase dependent)
Handful of pumpkin seeds (Phase Dependent)
½ red onion, chopped finely
POUR OVER THIS SUPER DRESSING
2 ml coconut oil
90ml freshly squeezed orange juice
½ teaspoon stevia liquid
Sweet pan fried Ostrich
Tasty, simple and quick – serve with side salad of choice or our salad recipe below 🙂
(Serves 4)
INGREDIENTS
1/2 tsp grated ginger
500g ostrich steak
1/4 tsp sesame seed oil
A dash of Mirin or Chinese rice wine
100ml stevia liquid
2 tablespoons coconut oil
2 tablespoons low sodium soy sauce
INSTRUCTIONS
Mix ginger, soy, sesame oil, Mirin and stevia and pour over the ostrich Marinade for 2 hours
Heat coconut oil in a pan on high heat
Pan-fry the ostrich on both sides for 3 minutes
Serve with Spring Salad
Add a super Spring Salad into the mix
INGREDIENTS
1 head of lettuce
1 tomato, sliced
1 nectarine, sliced
90 g thinly shaved mozarella cheese
1/2 Avocado (Phase dependent)
Handful of pumpkin seeds (Phase Dependent)
½ red onion, chopped finely
POUR OVER THIS SUPER DRESSING
2 ml coconut oil
90ml freshly squeezed orange juice
½ teaspoon stevia liquid
CILBIR (Poached eggs with garlic yoghurt and paprika sage)
“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner Read More
CILBIR (Poached eggs with garlic yoghurt and paprika sage)
“I love the unexpected savouriness of this dish. The flavours of sage, garlic and paprika make it taste totally different to any other egg dish. It’s also not as heavy as traditional egg dishes that are usually served with Hollandaise sauce, and could be served as lunch or dinner Read More
Cauliflower Pizza Crust
“If you’d never heard about pizza before and someone served this to you, I think you’d really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure.”
Ingredients
1 head cauliflower, cored and separated into florets
1/2 cup water
1/2 teaspoon salt
550 gms mozarella cheese
100 gms finely grated Parmigiano-Reggiano cheese
1 large egg
1 pinch cayenne pepper, or to taste
Directions
Preheat oven to 200 degrees C. Line a baking sheet with parchment paper.
Puree cauliflower in a food processor until finely ground.
Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
Stir cauliflower, cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
You can also always add garlic, and top off with veggies and protein of your choice.
Cauliflower Pizza Crust
“If you’d never heard about pizza before and someone served this to you, I think you’d really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure.”
Ingredients
1 head cauliflower, cored and separated into florets
1/2 cup water
1/2 teaspoon salt
550 gms mozarella cheese
100 gms finely grated Parmigiano-Reggiano cheese
1 large egg
1 pinch cayenne pepper, or to taste
Directions
Preheat oven to 200 degrees C. Line a baking sheet with parchment paper.
Puree cauliflower in a food processor until finely ground.
Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
Stir cauliflower, cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
You can also always add garlic, and top off with veggies and protein of your choice.
Why you should eat breakfast
Brekkie skippers, beware! We reveal what makes the first meal of the day so important for your health.
What if someone told you that one simple step could cut several risk factors related to heart disease,diabetes coupled together with maintaining a healthy weight which helps to fight those junk food cravings? Would you do it? Of course you would. So here it is: eat breakfast!
A good daily breakfast helps with all of those things, yet sadly, only a few percentile regularly miss this important start to the day. Plus, a good 40 per cent of young women skip breakfast at least once a week.
What’s so bad about skipping breakfast?
Research proves the benefits of starting your day with a good brekkie. A 20-year study found that skipping breakfast from childhood onwards results in more fat around the waist and high blood levels of insulin and cholesterol – all factors that significantly raise the risk of heart disease and diabetes. Breakfast eaters also tend to eat less junk food during the day and have a higher overall nutrient intake.
The take-home message? To get your body going for the day, increase your general health and reduce your risk of weight gain, start every day with breakfast.
What makes a healthy breakfast?
There’s more to breakfast than just a box of cereal. Try including a combo of these foods for a healthy morning meal.
Fruit: Eat low carb fruit that’s in season ~ so opt for fruit rather than fruit juice.
Protein: The protein in your breakfast helps you feel satisfied for longer. Good sources include eggs.
Carbs: Slowly digested carbs are best – think melba or grisini toast.
Add vegetables
It’s much easier to meet the recommended daily five serves of vegies if you include some at breakfast. Try these tasty ideas.
Serve grilled tomatoes and mushrooms.
Go Turkish with a pile of chopped tomatoes and cucumber with a boiled egg.
Serve an omelette with baby spinach and cherry tomatoes.
The variations are enormous when it comes to eating a healthy breakfast, and we have a load of different food combinations for you that enables a good start to the day.
Why you should eat breakfast
Brekkie skippers, beware! We reveal what makes the first meal of the day so important for your health.
What if someone told you that one simple step could cut several risk factors related to heart disease,diabetes coupled together with maintaining a healthy weight which helps to fight those junk food cravings? Would you do it? Of course you would. So here it is: eat breakfast!
A good daily breakfast helps with all of those things, yet sadly, only a few percentile regularly miss this important start to the day. Plus, a good 40 per cent of young women skip breakfast at least once a week.
What’s so bad about skipping breakfast?
Research proves the benefits of starting your day with a good brekkie. A 20-year study found that skipping breakfast from childhood onwards results in more fat around the waist and high blood levels of insulin and cholesterol – all factors that significantly raise the risk of heart disease and diabetes. Breakfast eaters also tend to eat less junk food during the day and have a higher overall nutrient intake.
The take-home message? To get your body going for the day, increase your general health and reduce your risk of weight gain, start every day with breakfast.
What makes a healthy breakfast?
There’s more to breakfast than just a box of cereal. Try including a combo of these foods for a healthy morning meal.
Fruit: Eat low carb fruit that’s in season ~ so opt for fruit rather than fruit juice.
Protein: The protein in your breakfast helps you feel satisfied for longer. Good sources include eggs.
Carbs: Slowly digested carbs are best – think melba or grisini toast.
Add vegetables
It’s much easier to meet the recommended daily five serves of vegies if you include some at breakfast. Try these tasty ideas.
Serve grilled tomatoes and mushrooms.
Go Turkish with a pile of chopped tomatoes and cucumber with a boiled egg.
Serve an omelette with baby spinach and cherry tomatoes.
The variations are enormous when it comes to eating a healthy breakfast, and we have a load of different food combinations for you that enables a good start to the day.
Dr. Mike and Sandi Lee discuss how hCG heals the Metabolism.