Smoked salmon, asparagus and poached egg

Serves - 1

A lovely breakfast or brunch, packed with anti-inflammatory omega 3 fatty acids, and detoxifying asparagus. Super low carb, high protein, healthy fats and perfect brain food.

Nutrition per serving

Fat: 12 g

Carbs: 4 g / Fibre: 2 g (Net Carbs: 2 g)

Protein: 38 g

Ingredients

• 60 g smoked salmon

• 1 egg

• 30 g spinach

• 60 g asparagus spears

• salt & pepper

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Method

1. Simmer or panfry asparagus for 6-7 mins.

2. Bring a pan of water to the boil to poach the egg.

3. Once the water is boiled reduce heat to a simmer.

4. Crack egg into a separate ramekin and gently add to the pan of simmering water.

5. Poach for 3-4 mins.

6. Wilt washed spinach in a hot dry pan, and then plate up.

7. Top spinach with asparagus, poached egg and serve with smoked salmon, salt & pepper.

Coconut crusted cod bites with celeriac chips

Serves - 2

Fish and chips! Enjoy a lower carb version of the classic Friday night seaside supper as a treat. It’s best to limit fried foods to the very occasional treat.

Coconut makes a delicious replacement for breadcrumb. It’s more delicate so be extra careful handling it while cooking. You can fry these or try baking them in the oven, but I think shallow frying gives the best results, and cooks the quickest taking only a few minutes.

Celeriac makes a great potato alternative here.

Nutrition per serving

Fat: 50 g

Carbs: 24 g / Fibre: 9 g (Net Carbs: 15 g)

Protein: 29 g

Ingredients

• 2 cod fillets

• 1 T coconut flour

• 1 egg - beaten

• 4 T desiccated coconut

• 3 T coconut oil for shallow frying

• 200g celeriac

• 20 g butter (melted)

• 1/2 t salt

• 1 t nutmeg or paprika (optional)

• 30 g pea shoots

• 1 T avocado oil

• 1/2 T apple cider vinegar

• lemon wedge

• 2 T paleo mayo

• sprig dill

• 2 t dijon

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Method

1. Preheat oven to 180ºC / 350 F.

2. Peel and cut celeriac into fries, toss in melted butter and bake for 40 mins.

3. Cut cod loin into bite size portions.

4. In a shallow dish add 1 T coconut flour.

5. In a second dish whisk the egg.

6. In a third add desiccated coconut.

7. Dip the cod bite in the coconut flour, then egg wash, coat in desiccated coconut and back into coconut flour to coat fully.

8. Shallow fry in coconut oil till golden and cooked through, turning carefully.

9. Add pea shoots to a plate and dress with oil and vinegar.

10. Mix mayonnaise with mustard and chopped dill.

11. Add cod bites, celeriac chips, dill mayonnaise and lemon wedge.