Tag Archives: healthy meal

Mussels With Celery And Chilli; 1 Way To Prepare This Finger-Linking Recipe.

Mussels with celery and chilli.

If you are worried about sustainability, the one seafood you can eat with a totally clear conscience is mussels. This recipe is a reworking of a classic moules marinieres. Just be sure to eat it with some good bread to soak up all the fantastic juices.

Ingredients For Mussels With Celery.

1kg fresh mussels

olive oil, for frying

3 spring onions, trimmed and chopped

1 banana shallot, peeled and thinly sliced

1 celery stick, trimmed and finely diced

2 garlic cloves, peeled and thinly sliced

1 fresh red chilli, deseeded and finely chopped

4 thyme sprigs, leaves only

1 bay leaf

1-2 tbsp vermouth

150ml dry white wine

2 tbsp creme fraiche

Small bunch of flat-leaf parsley, roughly chopped

Sea salt and freshly ground black pepper

Crusty bread, to serve.

Mussels With Celery preparations.

  1. To test that mussels are okay to eat, place them in a sink or large bowl of cold water. Throw away any that do not close when tapped against a hard surface. Drain the mussels and remove the beards.
  2. Heat a large, heavy-based saute pan or shallow saucepan over high heat. Add a good glug of oil and fry the spring onions, shallot, celery, garlic, chilli, thyme and bay leaf together. Cook for 2 minutes, shaking the pan until the shallot and celery start to become tender.
  3. Add the mussels to the pan and shake over very high heat for about 30 seconds. Cover tightly with a lid and leave to steam for 1-2 minutes, shaking the pan now and again. When the mussels begin to open add the vermouth and wine and continue to cook, uncovered, for a further 1-2 minutes to reduce the liquid. Cover and cook for a final 30-60 seconds until the mussels have completely opened. Discard any that remain shut at the end of cooking.
  4. Add the creme fraiche and parsley to the pan, then taste and adjust the seasoning as necessary. Cover the pan and shake to combine the flavours. Remove the lid, stir, and serve immediately with plenty of crusty bread.

Enjoy your meal.

The Best Number 1 Cauliflower Mac And Cheese recipe.

Cauliflower Mac And Cheese Recipe.

Cauliflower Mac And Cheese Recipe.

In this cauliflower mac and cheese recipe, I am using that incredibly versatile vegetable; the cauliflower here, simply cut the head and boil in hot water, then tossing it in the quick homemade cheese sauce.

The end result is creamy and delicious food with fewer carbohydrates than the traditional cheese and mac.

Consider Doubling This Recipe?

Considering doubling this recipe and adding it to your holiday table during this easter, to create an extremely decadent and satisfying lower carbohydrates option for your guests.

This recipe has already received many great reviews on our social media sites, so do make it and enjoy it.

One of the best ways to make some changes positive in your health is to start with what you put in your stomach.


4 cups of cauliflower floret, cut cauliflower head to florets

1/2 cup heavy cream

1/2 cup shredded cheddar cheese

1 oz cream cheese

2 tbsp green onions

Pinch of sea salt and pepper, to taste.


  1. Preheat your oven to 190C/375F. Prepare a baking dish and spray with oil.
  2. Wash and chop your cauliflower head into floret, steam and boil the floret until they are tender.
  3. Heat a skillet on medium heat and add the heavy cream and cream cheese.
  4. Stir until the cream cheese has completely melted, then add in the shredded cheese.
  5. Add in your cauliflower floret to the prepared baking dish once they are done, then pour the cheese mixture on top.
  6. Sprinkle the remaining shredded cheddar cheese on top and bake for 15 minutes.
  7. Once it is done, garnish with fresh green onions and serve.


Fat 41 g
Carbs 20 g
Net Carbs 15 g
Protein 14 g
Total Calories 511 Calories

Enjoy your meal.

Healthy And Delicious Apple Crumble.

Who doesn’t love healthy crumble? By combining both fruit purée and chunks, sweet and chewy dried cranberries.


  1. 6 tbsp caster sugar
  2. Pinch of ground cinnamon
  3. 1 vanilla pod, seeds only
  4. 6 apples, cored but not peeled, 3 of them grated, 3 cut into chunks.
  5. 3 tbsp dried cranberries
  6. Zest of 1 lemon, juice 1/2


  1. 100g plain
  2. 2 tbsp demerara sugar
  3. 50g butter, chilled and cubed
  4. Pinch of ground cinnamon
  5. 4 tbsp nutty granola or muesli.


    1. Preheat your oven to 200 C.

    2. Heat a small hob-proof baking dish, add the caster sugar and heat for about 5 minutes until it caramelises.
    3. Add the cinnamon, vanilla seeds and grated apples and cook for 2-3 minutes. Stir in the apple chunks, then mix in the cranberries, lemon zest and juice.
4. Remove from the heat and set aside.
To make the topping, place the flour, sugar, butter and cinnamon in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs

5. Add the granola and mix until fully incorporated.

6. Scatter the crumble topping over the fruit and heat the dish again on the hob. Once the apple mixture is bubbling, transfer to the preheated oven and bake for 12-15 minutes until the topping is a deep golden colour.

7. Remove from the oven and serve warm.



Chipotle Sausage Egg Muffins.

There is nothing wrong in trying eggs in a different way, egg is very good to the body and doesn’t cost much.

I made this few days ago and it was very delicious, will still make it again.

I tried to upload the video to this post, but network is not okay, will do that later.

You can also try them out and see what I meant here.


1/2 lb. nitrate free chicken sausage, chopped small or ground turkey.

2 fresh garlic cloves, minced

1/4 cup chipotle pepper in adobo sauce

Sea salt and fresh ground black pepper to taste

12 eggs

1/4 cup milk of choice ( I used unsweetened almond milk)
1/3 cup shredded cheddar jack cheese.


Preheat your oven to 180 C, lightly spray or brush a standard/regular sized muffin tray with oil.

Heat a large skillet over medium heat. Add sausage and garlic, cook for 6 minutes while breaking up the meat with a wooden spoon until brown.

Drain grease if needed, then add chipotle peppers and stir well to combine.

Meanwhile, in a large glass bowl, whisk eggs, milk, salt and pepper.

Divide the sausage mixture equally among each prepared muffin cup.

On top of the sausage pour in the egg mixture into each muffin cup until each cup has an equal amount.

Sprinkle each with the shredded cheese.

Bake in the preheated oven for 15-20 minutes until eggs are set and the tops are puffed and golden.

Serve and enjoy!

Meal inspired by cleanfoodcrush.


Salmon And Kale With Creamy Tahini Dressing.

Add your cleaned, pat dried and chopped kale leaves to a large glass bowl. Along with with the sea salt, pepper and fresh lemon juice.

Massage kale for about 4 minutes, or until leaves are sweet and tender.


4,6-ounce wild salmon fillets

Juice of 2 fresh limes

2 tbsp olive or avocado oil.

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

8 cups torn fresh kale leaves, stems removed.

2 cups grape tomatoes, halved

1 tbsp sesame seeds.

Creamy Tahini Dressing.

1/4 tsp ground white pepper

1/3 cup tahini paste

1/4 cup freshly squeezed lemon juice

1/2 tsp garlic powder

1/2 tsp sea salt

2 tbsp cold water or as needed.


Preheat your oven to 200 C, line a baking sheet with parchment paper.

Pat dry your fish fillets using a paper towel, place them on the prepared baking sheet.

Whisk lemon juice, olive oil, salt and pepper together in a small mixing bowl.

Next, generously rub this mixture all over the salmon fillets.

Bake for 15-18 minutes, just until flaky. Once done remove from the oven and set aside to cool, then cut it into larger bite size using a fork.

Meanwhile, in a small bowl, whisk well all your tahini dressing ingredients. Add a bit of water as necessary to reach your desired dressing consistency.

To assemble the salad, place kale and tomatoes in a large mixing bowl.

Top with fish pieces and drizzle with the creamy dressing.

Sprinkle with sesame seeds, too well and serve.

Sweet And Spicy Orange Salmon.

I made this one today and it was so delicious.


1 tbsp olive or avocado oil

4 (5 or 6-oz) wild-caught salmon fillets

Sea salt and freshly ground pepper to taste.

2 green onions, finely chopped

Sweet Spicy Orange Sauce.

2 cups freshly squeezed orange juice

4 cloves fresh garlic, minced

1 small sweet onion, finely chopped or grated

1 tbsp fresh ginger, peeled and grated

1/4 cup no sugar added orange marmalade

2 tbsp apple cider vinegar

1 red chilli pepper, seeded and finely chopped

2 tbsp gluten-free flour or arrowroot powder.


Heat a medium wok/saucepan over medium-low heat.

Add in all of your orange sauce ingredients and whisk until well combined.

Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring every second.

Next, using an immersion blender, very carefully puree this sauce until smooth, then cover with a lid and set aside.

Season your salmon fillets with sea salt and pepper.

Heat oil in a large wok/skillet and once hot add in salmon, sear until beautifully golden brown about 3 minutes on each side.

Drizzle in your sauce over and continue to cook until hot and bubbly, about 3-4 minutes more.

Once your fish is cooked and flakes easily with a fork, remove from heat and garnish with green onion.

Serve with cooked brown rice and chopped cucumbers if desired.


Creamy Sweet Potato Bake.

I made this fabulous meal today and it was a bomb, you don’t need too many ingredients to get it done, and it takes no time to make.

Adding your garlic and onion will make it taste delicious.


2 lbs sweet potatoes, peeled and thinly sliced using a mandoline.

1 tbsp olive oil

1 medium yellow onion, finely chopped

3 fresh garlic cloves, minced or pressed

1 cup organic, unsweetened canned coconut milk

1 tsp smoked paprika

2 tsp gluten-free flour

Sea salt and fresh ground black pepper, to taste

1 tbsp fresh chopped parsley

1 tbsp sliced chives as garnish.


Preheat your oven to 170 C.

Heat oil in a medium pan medium-high heat. Add the onion and saute until it softens about 3 minutes, then add garlic and saute for another 2 minutes.

Meanwhile, in a small bowl whisk together coconut milk, paprika and the flour.

Pour the coconut mixture over the cooked onions in the pan, then whisk to combine.

Lower the heat to a simmer and cook stirring frequently, until the sauce begins to thicken about 2-3 minutes.

Pour the coconut sauce in an 8×8 oven dish, then layer the sweet potatoes slices on as shown below.

Cover with foil and bake for 60 minutes in your preheated oven. Then uncover the dish and bake for an additional 12-15 minutes, or until potatoes are for tender and golden crispy browned on top.

Garnish with fresh chopped chives and parsley and serve.

Inspired by @cleanfoodcrush


Delicious And Classic Pot Roast.

I am not a meat-eater, but this recipe right here got me, I made it with my friend yesterday and it was fabulous.

I will make this again and add the video to this post.


3 lb chuck roast, shoulder cut.

Sea salt and black pepper to taste

2 tbsp olive or avocado oil

1 onion, chopped

3 cloves garlic, minced or pressed

1 tbsp tomato paste

2 tbsp all-purpose flour

1/2 cup dry red wine

2 cups beef broth

2 lb small yellow potatoes

1 lb carrots, chunks

2 bay leaves

Fresh parsley or cilantro leaves

Fresh thyme.



Preheat your oven to 180 C.

Season your beef on each side with sea salt and pepper until well coated.

Heat oil in a Dutch oven or heavy pot, brown roast your beef on all sides to lock in moisture and flavour (about 15 minutes).

Transfer to a plate and set aside.

In the same pot with the grease left, add in onions and garlic, saute until onions are translucent (about 2-3 minutes).

Stir in the tomato paste, then the flour. At this point, the flour will absorb all the oil/grease.

Add the wine, stir and allow the wine to reduce (about 2 minutes), add your beef broth, a few sprigs of fresh thyme and bay leaves.

Transfer the beef back to the pot, add carrots and potatoes around the beef in the pot.

Cover the pot and cook in your preheated oven for 2-3 hours.

When cooked through, remove from the oven.

Garnish with fresh parsley or cilantro and serve.

Enjoy your meal!

Mushroom Cauliflower Fried Rice.

Mushrooms in this recipe contain protein and fibre, they also contain B vitamins as well as an antioxidant called selenium.

Eating mushrooms regularly will support the immune system and prevent damage to cells and tissues.


2 tbsp extra virgin olive oil, divided

3 cups mixed fresh mushrooms, sliced

2 fresh garlic cloves, minced

1 small yellow onion, diced

1 red bell pepper, seeded and chopped

1 medium head cauliflower

2-3 tbsp coconut aminos or low sodium soy sauce.

2 green onions or scallions, sliced

Sea salt and fresh black pepper, to taste


Break the cauliflower into small florets and pulse in a food processor for about 25 seconds until it’s like rice consistency. Do not over process it, else it will turn to mush.

Heat a large skillet or wok over medium-high heat and drizzle with one tablespoon of your olive oil.

Add the mushrooms and stir fry until browned and tender, about 5 minutes, season with salt and pepper and set aside.

Add the remaining oil to the skillet and cook the garlic until just fragrant, about 1 minute.

Stir in the onion, bell pepper and cauliflower rice, stir fry for 6 minutes until it starts to lightly brown.

Return the mushrooms into your skillet and drizzle everything with coconut aminos/soy sauce.

Cook for additional 3 minutes until everything is well heated through to your liking.

Garnish with sliced green onions and enjoy your meal.

Delicious Apple Pie Overnight Oats.

These overnight apple pie oats are basically the best, not only do overnight oats save you time. But they are also much easier to digest than unsoaked oats.

As they soak overnight, their starches break down which improves digestibility and the natural phytic acid is greatly reduced.


4-pint glass jars with lids, for storing or serving.

1.5 cup old fashioned oats gluten-free preferable)

2 cups unsweetened almond, coconut or cashew milk

4 tbsp chia seeds

3 tbsp pure maple syrup or raw honey

1/2 tsp ground cinnamon

Topping Ideas;

1 cup apple natural puree (alt no sugar added apple sauce)

1 small crisp apple chopped or sliced

2 tbsp chopped pecans.


Place all the ingredients except for toppings in a large glass mixing bowl and whisk until well combined.

Cover the bowl and refrigerate overnight.

To serve, add 1-2 tbsp of apple sauce to the bottom of 4 jars or bowls, then divide the oat mixture equally among 4 jars or bowls.

Then add remaining toppings equally, including another dollop of apple sauce.

Lasts for 5 days or more.

Seal jars and refrigerate overnight for up to five days for meal preparation.

Before serving, top with your choice of toppings.

Enjoy your meal!