Baked salmon and eggs with chives

Salmon provides a healthy omega-3 boost for your brain and circulation, and helps reduce any inflammation. Serve these with extra leafy greens such as rocket or baby spinach for an added nutrient boost.

Serves 2

Ingredients:

150 g smoked salmon

handful baby spinach or leftover greens, chopped

4 eggs

1 Tbsp chives (chopped)

20 g Parmesan, grated

Directions:

Preheat the oven to 200c / 180c fan / gas 6. Lightly grease four holes of a metal or silicone muffin tray. Alternatively, use oven-safe ramekins, lightly greased.

Line the four holes with the smoked salmon.

Place the spinach in a bowl. Using a fork, lightly which in the eggs, chives and freshly ground black pepper.

Divide the mixture between the four holes. Sprinkle over the grated Parmesan and more black pepper and bake for 15 mins, or until the eggs look set.

Healthy Jalapeño Poppers (My Favourite Keto Snack)

These poppers check all the boxes and, trust me, you won't be able to stop popping them into your mouth once you've tried them.

This healthy Jalapeño Poppers recipe is:

• soy-free

• egg-free

• gluten-free

• nut-free

• sugar-free

• low glycemic

• nightshade-free

• ketogenic

• grain-free

Serves 2

Time: 30 minutes

Ingredients:

• 6 jalapeno peppers

• ¾ cup goat cheese

• 6 slices prosciutto (sliced in half)

Directions:

Preheat the oven to 400F / 200C

Wash and dry the jalapenos. Cut them in half lengthwise and remove the seeds. Stuff each half with goat cheese (about 1 tablespoon per half).

Wrap each jalapeno with prosciutto and place on a baking sheet lined with parchment paper.

Bake for 15 to 17 minutes, until the prosciutto is crispy. Allow them to cool slightly before serving. Enjoy!

Recipe By Jaclyn Irwin of HolisticFoodie.com

Black Bean and Sweet Potato Burritos

Meal Prep Sunday is a must in our family. We get everyone involved in the process and incorporate as much laughter as possible. Sometimes the preparation is more fun than the dinner, but it’s all about creating a positive experience in the kitchen. Today, I’d like to share a great family recipe: Black Bean & Sweet Potato Burritos.

These can be prepped ahead, stored in the freezer and enjoyed as a breakfast, lunch, dinner or snack. They can be defrosted in minutes in the microwave, or made crispy by reheating them in the oven. They are also affordable, nutritious and incredibly delicious.

Black Bean & Sweet Potato Burritos

Total Time: 45 minutes 
Serves: 12

Ingredients:

• 6 large sweet potatoes (peeled and sliced)

• 2 tbsps extra virgin olive oil

• 2 medium yellow onion (diced)

• 4 garlic cloves (minced)

• 4 cups cooked black beans

• 1 cup fresh or frozen corn

• 1 green bell pepper (diced)

• 1 cup water

• 1/4 cup dijon mustard

• 2 tsps cumin

• 3 tbsps tamari

• 1/4 tsp sea salt (or more to taste)

• 10 brown rice tortillas (11 inches)

Directions:

1. Bring a pot of water to a boil. Place sweet potatoes in a steamer over boiling water and cover. Let steam for 7 minutes, or until tender. Mash with a potato masher.

2. Meanwhile, heat oil in a medium skillet and sauté the onion and garlic until soft. Set aside.

3. In a bowl, add black beans and mash with a potato masher. Mix in the sauteed onion and garlic, corn, bell pepper, water, mustard, cumin and tamari until thoroughly combined. Season with salt as needed.

4. Divide the mashed sweet potato and black bean mixture evenly between the tortillas and fold into burritos.

5. If eating immediately, heat the burritos in the oven at 350 F / 177 C for 10 to 12 minutes or until warmed through. Wrap the remaining burritos in foil and freeze in a freezer-safe bag. See notes section for instructions on how to reheat.

Notes:

• Reheat in the oven at 350 F / 177 C for 30 minutes from frozen (or less if already defrosted), then unwrap and return to the oven for another 10-15 minutes for a crispy wrap (optional).

• Reheat in the microwave by removing the foil from defrosted burritos and microwaving for 1 to 2 minutes (times will vary depending on the power of your microwave).

• Make it spicy by adding more chilli powder, cayenne pepper, hot sauce and/or sliced jalapeno.

• Serve them with Greek yogurt, sour cream, feta cheese, tomatoes, avocado and/or salsa.

• If you don't have brown rice tortillas, you can use any type of tortilla instead.

• You can use refried beans to save yourself some time.

Double Chocolate Mint Balls

INGREDIENTS

• 1/2 cup Pitted Dates

• 1/2 cup Almonds (raw)

• 2 tbsps Cacao Powder

• 1 tbsp Cacao Nibs

• 1/8 tsp Sea Salt

• 1/2 tsp Peppermint Extract

• 1 tbsp Water

METHOD

Add the dates, almonds, cacao powder, cacao nibs, sea salt and peppermint extract to the bowl of a food processor. While the food processor is running stream in the water. Run the food processor until the date mixture forms a ball.

Form the mixture into small balls with your hands and enjoy!

Cheesy Kale Chips

The first time I tried kale chips I was blown away by its super-tastiness. I couldn’t quite believe that a dehydrated vegetable could be both delicious an so nutritious.

These kale chips are loaded with B12 which is a hard vitamin for vegetarians and vegans to come by.

INGREDIENTS

• 6g thyme leaves

• Juice of 1 lemon

• 60g nutritional yeast

• 100g raw cashews

• 2 tsp water

• 60g kale, chopped into 5cm (2inch) pieces

METHOD

Blend all of the ingredients, except the kale, in a blender until smooth. Pour the mixture over the kale pieces and, using your hands, coat the kale pieces gently but thoroughly.

Spread out on a baking tray and place a preheated oven at 110 C/225 F for 1 hour.

Energy Balls

These delicious energy balls will take you less than 10 minutes to make and can be frozen for a quick snack on the run. I recommend doubling the recipe as I guarantee they won’t last long!

INGREDIENTS

• 2 Cups of Medjool dates

• 1/4 Cup of warm water

• 1/4 Cup coconut flour

• 1 Cup shredded coconut

• 1/4 Cup hemp seeds

• 2 Tbsp raw cacao nibs

• 1/4 Cup chopped almonds

DIRECTIONS

1. Place the dates and warm water into a food processor and process until smooth.

2. Place date mix into a bowl and fold in the remaining ingredients

3. Shape into balls and roll in the shredded coconut

4. keep in the freezer until needed

This recipe makes approximately 12 balls.