Author: terje

Beef Udon Stir Fry: Experience the savory wonders of Asian cuisine with our Beef Udon Stir Fry. This dish combines tender slices of beef, chewy udon noodles, and a medley of fresh vegetables in a delightful stir-fry sauce.

Join us as we guide you through creating this quick and satisfying meal that’s perfect for dinner any night of the week. Let’s embark on a flavorful journey to the heart of Asian flavors, savoring every bite of this Beef Udon Stir Fry!

This dish is Dairy Free, Meal Prep and Freezer Friendly, Quick to make, and High Protein!

Nutriton per serving:

• Kcal: 428
• Carbs: 53 grams
• Protein: 22 grams
• Fat: 15 grams
• Fibre: 4 grams

Prep time: 10 min

Cook time: 10 min

Ingredients – 4 servings:

For the Stir Fry:

• 14 oz. (400g) dried udon noodles
• 2 tbsp. coconut oil
• 8.8 oz. (250g) beefsteak, cut in thin slices
• 1 tbsp. garlic, chopped
• 1 onion, sliced
• 3.5 oz. (100g) shitake mushroom, sliced
• 2 bok choy, cut in thin slices
• 2 green onions, sliced

For the Sauce:

• 2 tbsp. mirin
• 2 tbsp. light soy sauce
• 1 tbsp. dark soy sauce
• 1 tbsp. coconut sugar
• 1 tsp. sesame oil
• ½ tsp. corn starch

What you need to do:

1. Prepare the udon noodles according to instructions on the packaging.
2. Mix all the sauce ingredients in a bowl and set aside. Season the beef with 1 tablespoon of the stir fry sauce mix.
3. Heat the coconut oil in a large skillet or wok over medium-high heat, add the beef and cook for 2-3 minutes. Push the beef to one side, add the garlic and onion cooking for a few seconds and then add the mushrooms. Cook for a further 1 minute, then add the bok choy and toss well.
4. Next, add the cooked udon noodles and the remainder of the stir fry sauce. Cook for 2 minutes until all ingredients are well combined.
5. Turn off the heat and sprinkle over the green onions. Divide the stir fry between 4 bowls and serve immediately.

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Celery & Herb Salad With Eggs & Anchovy Dressing: Elevate your salad game with a fresh and flavorful combination!

Our Celery & Herb Salad brings together the crispness of celery, the richness of eggs, and the umami goodness of anchovy dressing.

Join us as we guide you through creating this vibrant and satisfying salad that’s perfect for a light lunch or a refreshing side dish. Let’s dive into the world of greenery and savory delights, crafting a salad that’s both delicious and nutritious!

This salad is Gluten Free, Dairy Free, Low Carb, Meal Prep and Freezer Friendly, Vegetarian and very Quick to make!

Nutrition per serving:

• Kcal: 351
• Carbs: 6 grams
• Protein: 9 grams
• Fat: 33 gram
• Fibre: 2 grams

Prep time: 10 min

Cook time: 0 min

Ingredients – 4 servings:

For the salad: 

• 4 eggs
• 1 head celery, leaves trimmed, ribs sliced 
• 1 bunch radishes, sliced 
• ½ cup (12g) parsley, chopped 
• 2 tbsp. tarragon, chopped 
• 2 tbsp. dill, chopped 

For the dressing: 

• 1 small shallot, chopped 
• 1 tbsp. Dijon mustard 
• juice of 1 lemon 
• 4 anchovy fillets, in olive oil 
• ½ tsp. salt 
• ¼ tsp. black pepper 
• ½ cup (120ml) extra-virgin olive oil

What you need to do:

1. Place the eggs into a small pot and add cold water to cover the eggs by 1 inch (2.5 cm). Bring the pan to a boil over a high heat, then remove the pan from the heat and cover. Set aside to stand for 15 minutes. Drain the eggs, then transfer to a bowl of cold water and allow the eggs to cool.  Once cool, peel the eggs and cut them in half.
2. Meanwhile, make the dressing by pulsing the shallot, Dijon mustard, lemon juice, anchovies, salt and pepper in a blender, until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until well combined. 
3. In a large bowl, combine the celery, radishes, parsley, tarragon, and dill. Drizzle with some of the salad dressing and toss to coat. Divide between bowls and top with the hard boiled eggs.  
4. To serve, drizzle with more dressing and season to taste.

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Easy Coronation Chicken: Embark on a culinary journey to Britain with our simplified Coronation Chicken recipe. This classic dish marries tender chicken with a luscious and slightly exotic coronation sauce, bursting with flavors.

Join us as we share the easy steps to create this regal delight that’s perfect for picnics, gatherings, or elevating your lunchtime. Let’s explore the history and simplicity behind this beloved British classic, bringing a touch of royalty to your dining table!

This Easy Coronation Chicken is Gluten Free, Dairy Free, Low Carb, Meal Prep and Freezer Friendly, Quick to make and High Protein!

Nutrition per serving:

• Kcal: 288
• Carbs: 6 grams
• Protein: 35 grams
• Fat: 14 grams
• Fibre: 1 gram

Prep time: 10 min

Cook time: 0 min

Ingredinets – 4 servings:

• 1 lb. (450g) chicken, cooked & shredded
• 6 tbsp. mayonnaise
• 3 tsp. mild curry powder
• ½ tsp. ground cinnamon
• 3 tbsp. raisins
• salt & pepper

What you need to do:

1. Place the shredded chicken into a large bowl.
2. Mix the mayonnaise, curry powder, cinnamon and raisins together and season to taste with salt and pepper. Add the sauce to the chicken and stir well until combined.
3. Serve on toast, with jacket potatoes or salad.

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Strawberry & Vanilla Overnight Oats: Begin your day with a burst of fruity goodness! Our Strawberry & Vanilla Overnight Oats recipe combines ripe strawberries and the sweet essence of vanilla into a delightful and nutritious breakfast.

Join us as we guide you through preparing this simple yet flavorful dish that’s perfect for busy mornings or enjoying a moment of morning bliss. Let’s dive into the world of overnight oats, making mornings sweeter, one spoonful at a time!

The dish is Meal Prep Friendly, Freezer Friendly, Vegetarian and with Nuts.

Nutrition per serving:

• Kcal: 298
• Carbs: 48 grams
• Protein: 16 grams
• Fat: 6 grams
• Fibre: 6 grams

Prep time: 10 min

Cook time: 2 hrs

Ingredients – 3servings:

• 1 cup (285g) Greek yogurt 
• 1 cup (240ml) vanilla almond milk, unsweetened 
• 1 tbsp. honey
• 1 cup (165g) strawberries, sliced 
• 1 ½ (135g) cup rolled oats 
• 3 tbsp. chia seeds 
• 1 tsp. vanilla extract

What you need to do:

1. Place the Greek yogurt, almond milk, honey and strawberries into a blender and blend until smooth.  
2. Transfer the mixture into a medium-sized bowl and stir through the chia seeds and vanilla extract. Now add in the rolled oats and place in the refrigerator for at least 2 hours or overnight. 
3. To serve, top with more fresh strawberries.

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Carrot Cake Banana Bread: Satisfy your sweet cravings with a delightful twist! Our Carrot Cake Banana Bread combines the warmth of carrot cake with the comfort of banana bread in a single, irresistible creation.

Join us as we share the steps to create this moist and flavorful treat that’s perfect for breakfast, dessert, or sharing with loved ones. Let’s embark on the journey of blending two beloved classics into a harmonious and indulgent masterpiece!

The Carrot Cake Banana Bread is Gluten Free, Dairy Free, Low Carb, Meal Prep Friendly, Freezer Friendly, Vegetarian, but with Nuts.

Nutrition per serving:

• Kcal: 183
• Carbs: 14 grams
• Protein: 6 grams
• Fat: 13 grams
• Fibre: 3 grams

Prep time: 15 min

Cook time: 55 min

Ingredients – 10 servings:

• ½ cup (125g) mashed banana
• 1 ½ cups (150g) grated carrot
• 2 eggs
• 1 tsp. vanilla extract
• 2 cups (200g) almond flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• ⅓ cup (55g) raisins
• ¼ cup (30g) walnuts, chopped

What you need to do:

1. Preheat the oven to 350°F (180°C) and line a loaf tin with baking paper.
2. In a large bowl, mix together the mashed banana, carrots, eggs and vanilla extract.
3. In a separate bowl, combine the almond flour, baking powder and spices.
4. Fold the almond flour mixture through the banana and carrot mixture until well combined.
5. Add in raisins and walnuts, mix again and transfer into the loaf tin. Bake in the oven for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
6. Remove from the oven and set onto a wire rack to cool completely before serving.
7. Store the bread in an airtight container on the counter top for 2-3 days.

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Teriyaki Salmon With Mango Salsa: Embark on a culinary journey to the Pacific with our Teriyaki Salmon, crowned with a vibrant Mango Salsa. This dish is a harmonious blend of succulent salmon fillets bathed in sweet and savory teriyaki sauce, topped with a refreshing mango salsa. Join us as we guide you through creating this exquisite and tropical-inspired meal, perfect for a special dinner or a taste of paradise at home.

Let’s dive into the art of flavor fusion and savor every bite of this Teriyaki Salmon with Mango Salsa!

The dish is Gluten Free, Dairy Free, Meal Prep Friendly, Freezer Friendly and of course High Protein.

Nutriton per serving:

• Kcal: 642
• Carbs: 77 grams
• Protein 33 grams
• Fat: 24 gram
• Fibre: 4 gram

Prep time: 10 min

Cook time: 20 min

Ingredients – 2 servings:

For the teriyaki salmon: 

• ¼ cup (60ml) water 
• 1 tsp. cornflour 
• 2 tbsp. tamari sauce
• 2 tbsp. honey 
• ½ tbsp. fish sauce 
• ½ tbsp. ground ginger 
• ½ tbsp. garlic powder 
• ½ tbsp. chili flakes 
• 2x salmon fillets (approx. 9 oz./260g) 
• 2 tbsp. olive oil 

For the salsa: 

• 1 mango, cut into cubes 
• 1 lime, zest and juice 
• 4 tbsp. cilantro, chopped 
• 1 red chili, chopped 
• 1 ½ cup (250g) basmati rice, cooked (use approx. ½ cup (100g) uncooked rice)

What you need to do:

1. Make the sauce by mixing together the water and cornflour in a container big enough to fit the salmon fillets. Add the tamari sauce, honey, fish sauce, ground ginger, garlic powder, chili flakes, and stir. Add the salmon fillets, cover in the marinade and set aside to marinate. 
2. To make the salsa, mix the cubed mango with the zest and juice of the lime and the chopped cilantro and chili.  
3. Place a non-stick skillet over a medium-high heat and add the oil. Add the salmon fillets, along with half the marinade.  
4. Cook the salmon for 3-4 minutes on one side, then flip over and cook for a further 2-3 minutes on the second side. Cooking times will depend on the thickness of the fillet.  
5. Serve the fillets with the cooked rice and the mango salsa, drizzle over the sauce and garnish with extra cilantro.

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Honey Garlic Pork Chops: Prepare to tantalize your taste buds with our Honey Garlic Pork Chops, a delightful fusion of sweet and savory flavors.

These succulent pork chops are coated in a luscious honey garlic glaze that’s sure to please. Join us as we take you through the steps to create this mouthwatering dish, perfect for a quick weeknight dinner or a flavorful weekend treat.

Let’s dive into the art of balancing flavors and crafting these delectable pork chops!”

A complete meal being Gluten Free, Dairy Free, Low Carb, Meal Prep Friendly, Freezer Friendly, Quick to make and most importantly: High Protein!

Nutrition per serving:

• Kcal: 334
• Carbs: 18 grams
• Protein: 26 grams
• Fat: 18 grams
• Fibre: 0 grams

Prep time: 5 min

Cook time: 15 min

Ingredients – 4 servings:

• 18 oz. (500g) bone-in pork chops (2 chops)
• 1 tbsp. olive oil
• 1 tbsp. unsalted butter
• 4 cloves garlic, 2 with skins on, 2 minced
• 4 tbsp. honey
• 1 tbsp. tamari
• 1 ½ tbsp. apple cider vinegar
• 1 sprig rosemary
• 1 sprig thyme
• salt & pepper

What you need to do:

1. Season the pork chops with salt and pepper.
2. Pour the olive oil into a skillet and place over a high heat. Add the pork chops and fry for 3-5 minutes or until starting to char, then flip over.
3. Lightly crush the 2 skin-on garlic cloves and add to the pan along with the butter, thyme and rosemary. Baste the chops with the herb flavored butter and cook for 3-5 minutes. Turn the chops and cook until golden, then remove the chops from the skillet and set aside to rest for 5 minutes.
4. Turn the heat down to medium-low and add the minced garlic to the skillet. Cook for a minute, then add in the honey, tamari and apple cider vinegar. Simmer until the mixture starts to thicken, stirring regularly.
5. Add the pork chops back into the pan, coat in the sauce and serve immediately.

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Classic Nicoise Salad: Transport your taste buds to the sunny shores of southern France with our rendition of the timeless Nicoise Salad.

This iconic dish showcases a harmonious medley of fresh ingredients, including vibrant greens, tender potatoes, flavorful olives, and perfectly seared tuna.

Join us as we guide you through crafting this culinary masterpiece that’s brimming with Mediterranean flavors and elegance. Let’s embark on a journey to savor the essence of Provence with every bite of this classic Nicoise Salad!

This salad is Gluten Free, Dairy Free, Low Carb, Meal Prep Friendly, Freezer Friendly, and High Protein!

Nutrition per serving:

• Kcal: 310
• Carbs: 20 grams
• Protein: 20 grams:
• Fat: 17 grams
• Fibre: 4 grams

Ingredients – 6 servings:

• 4 large eggs 
• 1 lb. (450g) green beans, ends trimmed 
• 1 lb. (450g) potatoes, washed 
• 1 cup (150g) cherry tomatoes 
• 4 baby lettuce, leaves separated 
• 1x 7 oz. (220g) can tuna in olive oil 
• 12 anchovy fillets 
• ⅓ cup (60g) black olives 
• ¼ cup (60ml) olive oil 
• 2 tbsp. red wine vinegar 
• ½ tsp. salt
• ½ tsp. black pepper

What you need to do:

1. Place the eggs into a small pot and add cold water to cover the eggs by 1 inch (2.5cm). Bring the pan to a boil over a high heat, then remove the pan from the heat and cover. Set aside to stand for 15 minutes. Drain the eggs, then transfer to a bowl of cold water and allow the eggs to cool. Once cool, peel the eggs and cut them in half.
2. Meanwhile, bring another pot of water to a boil over medium-high heat. Add the green beans and cook for 3-4 minutes, until tender. Using a strainer, scoop out the beans and transfer them to a colander. Rinse under running cold water and set aside. 
3. Now add the potatoes to the boiling water and cook until tender, approximately 10 minutes. Drain the potatoes and rinse under running cold water until cool enough to handle. Cut the potatoes into halves or quarters.  
4. Halve the tomatoes and arrange the lettuce leaves on a large platter. Distribute the green beans, potatoes, tomatoes, tuna, and egg halves around the lettuce. Scatter the anchovies and olives over the potatoes. Drizzle the salad with the olive oil and vinegar. Sprinkle ½ teaspoon each salt and pepper and serve. 

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Apricot Chicken Stuffed With Goat Cheese: Elevate your dinner with an exquisite flavor pairing!

Our Apricot Chicken, delicately stuffed with creamy goat cheese, is a taste sensation that’s sure to impress. Join us as we walk you through the steps to create this succulent and elegant dish, perfect for a special dinner or gathering. Let’s embark on this culinary journey, enhancing tender chicken with the sweetness of apricots and the richness of goat cheese!

The dish is Gluten Free, Low Carb, Meal Prep Friendly, Freezer Friendly and VERY High Protein!

Nutrition per serving:

• Kcal: 525
• Carbs: 18 grams
• Protein: 59 grams
• Fat: 23 grams
• Fibre: 0 grams

Ingredients – 4 servings:

• 3 bacon rashers
• 5 oz. (140g) goat’s cheese, soft
• ¼ cup (15g) green pesto
• 2 lbs. (900g) chicken breast
• ½ cup (160g) apricot jam
• 2 tbsp. balsamic vinegar
• 1 tsp. chili flakes
• fresh thyme
• salt & pepper

What you need to do:

1. Preheat the oven to 375°F (190°C).
2. Place a large dry skillet over a medium heat. Cook the bacon for 2-3 minutes on each side until crispy, then remove from the pan and place on a paper towel. Reserve the pan for cooking the chicken.
3. Mix the goat’s cheese with the pesto in a small bowl.
4. Make a horizontal cut in the chicken breast, taking care not to cut all the way through, just enough to make a small pocket. Season the chicken with salt and pepper.
5. Stuff each pocket in the chicken breast with 2 tablespoons of the pesto and goat’s cheese mixture. Place the chicken breast in the skillet and cook on each side for 2-3 minutes. Then remove the chicken from the skillet and place into an ovenproof dish.
6. Mix the apricot jam, balsamic vinegar and chili flakes together in a small bowl. Coat the tops of the chicken breasts with the jam mixture. Place the chicken into the oven and cook for 12 minutes or until the chicken is cooked through.
7. Chop up the crispy bacon and sprinkle it on top of the chicken along with the fresh thyme. Serve immediately.

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Cucumber Toast With Radishes & Sprouts: Refresh your palate with a delightful burst of freshness!

Our Cucumber Toast recipe combines crisp cucumber slices, peppery radishes, and vibrant sprouts on a bed of wholesome toast. Join us as we guide you through creating this light and invigorating dish that’s perfect for a quick breakfast, a healthy snack, or a delightful appetizer.

Let’s dive into crafting this colorful and crunchy toast sensation that will awaken your taste buds!

Its Low Carb, Vegetarian and very Quick to make!

Nutrition per serving:

• Kcal: 218
• Carbs: 16 grams
• Protein: 7 grams
• Fat: 15 grams
• Fibre: 2 grams

Prep time: 10 min

Cook time: 0

Ingredients – 4 servings

• 4 oz. (125g) cream cheese, room temperature 
• 2 oz. (60g) feta cheese, room temperature 
• 2 tbsp. green onion, sliced 
• ½ tsp. garlic, minced 
• 4 slices whole-grain bread, toasted 
• ½ cucumber, sliced 
• 2 radishes, sliced 
• ¼ cup (10g) alfalfa sprouts, or other
• salt & black pepper

What you need to do:

1. In a small bowl, combine the cream cheese, feta cheese, green onion, and garlic. Season to taste with salt and pepper and mix well.  
2. Toast your bread and then spread the cream cheese mixture evenly between the 4 slices of toast.
3. Top with the cucumber, radishes and sprouts. Season with a little more salt and pepper and serve.

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