Tag Archives: recipes

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.


Breakfast Egg Plus Broccoli Bars.

These protein packed delicious breakfast bars are known to convince even the picky eaters to eat this.

This is one of the best way to prepare and eat your vegetables for the most nutritional value.


1 medium head of broccoli

2 medium carrots, peeled

1 tbsp olive or avocado oil

8 large eggs

1/4 cup oat flour (ground oats)

1/2 cup shredded mozzarella cheese

1/4 tsp celery salt

1/4 tsp garlic salt

Freshly ground black pepper to taste.


Preheat your oven to 180 C, line a rectangular 8×11-inch baking dish with parchment paper.

Using a hand grater, grate the carrots and set aside.

Hold the broccoli with stem facing up and separate the florets making downward cuts from the stem.

Very thinly chop the broccoli florets.

Heat oil in a large skillet over medium-high heat.

Add in the broccoli and shredded carrots and sauté for 3 minutes until they are tender crisp.

Remove from the heat and set aside.

In a large mixing bowl, crack your eggs and add in oat flour, shredded cheese and seasonings.

Whisk until well combined. Then fold in the sautéed vegetables.

Pour the mixture into the prepared dish and bake for 15-20 minutes or until a knife inserted in the centre comes out clean.

Remove from the oven and allow to cool a bit.

Slice into bars and serve.


Bacon, Pea And Goat’s Cheese Frittata.

Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, this doesn’t involve any awkward folding or flipping.

Check that your goat cheeses is firm enough to grate finely, if not, firm it up in the freezer first.


Olive oil, for frying

8 rashers smoked streaky bacon, chopped into bite-sized pieces

1 red pepper, deseeded and sliced

3 spring onions, trimmed and sliced diagonally

150g frozen peas

Handful of basil leaves, roughly chopped

2 goat’s cheese crottins (about 120g in total)

8 eggs, beaten

3-4 tbsp grated Parmesan cheese

Freshly ground black pepper.





Preheat your oven to 180 C.

Heat 1 tbsp of olive oil in a large nonstick ovenproof frying pan and fry the bacon for 2-3 minutes.

Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.

Add the spring onions and cook for 4-5 minutes until everything is tender, stir in the peas and heat through.

Sprinkle in the basil, roughly mixing it through the vegetables. Cut one of the goat’s cheese into chunks and scatter on top.

Meanwhile, in a large bowl, break in the eggs and beat them slightly, add the Parmesan cheese and season generously with pepper.

Pour into the pan over the vegetables and gently shake over a medium heat.

As omelette begins to set at the bottom, grate the remaining goat cheese on top and season with pepper.

Place the pan under the hot grill in the preheated oven for 4-5 minutes until cooked through and golden on top.

Slide the frittata out of pan and cut into wedges to serve.




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.


Sauteed Cabbage And Bacon.

This easy and delicious meal needs only a few ingredients. Healthy eating doesn’t have to be expensive, like this one right here.

Make sure you go for quality and healthy bacon only.


8 slices of nitrate-free bacon, chopped

1 medium head of green cabbage, finely shredded

2 tsp smoked paprika, or to taste


Add your chopped bacon into a cold skillet/wok

Turn on the heat to medium, using tongs flip and toss bacon until golden and crispy.

Remove your cooked bacon to a plate lined with a paper towel and set aside.

Leave about 2 tbsps of bacon grease leftover in the wok, if it seems excessive, you may drain a bit.

Into the same wok over medium heat, add your thinly sliced cabbage, season with smoked paprika, sea salt and pepper to taste.

Cook stirring often until cabbage is softened and slightly brown.

Add bacon back to the wok, stir and drizzle with freshly squeezed lemon juice and cook for 5 minutes more until heated through.

Remove from the heat and serve warm.

Crockpot Vegetables Frittata.

Here is a delicious and flavoured eggs breakfast recipe for you.

Frittatas are really great for every meal of the day, ( Lunch, Dinner) eggs are very healthy and affordable.

You can add different vegetables, herb, cheese, sausage or diced ham for an experiment.


1 tbsp avocado or olive oil

6-8 large free-range eggs

4 oz. mushrooms, sliced

1 red bell pepper, diced

1 small red onion, diced

1 small zucchini, chopped

1/2 tbsp dried oregano

1/4 cup shredded Parmesan cheese

1/4 cup milk of choice


Spray the bowl of your 2 Quart slow cooker with cooking spray, or wipe it well with avocado oil.

Heat 1 tbsp of oil in a large skillet over medium-high heat. Add chopped vegetables and saute until softened a bit, about 5 minutes, then transfer them to your slow cooker.

Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, a pinch of salt and pepper.

Pour egg mixture into the slow cooker and give it a gentle stir.

Cook on high for 1-2 hours or on low 3-4 hours until eggs are set in the centre.



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


Whole Roasted Cauliflower.

Cauliflower is one of my favourites vegetable, and roasting it takes it to the next level.

It’s quite a simple technique that yields an impressive dinner presentation.


1 head of cauliflower about 2lb.

2 tbsp olive or avocado oil, divided.

1 tbsp smoked paprika

1/2 tsp sea salt

1/4 tsp coarse black pepper

1 fresh lemon, juiced

A handful of fresh parsley, chopped to garnish.


Preheat your oven to 180 C

Using a paring knife, carefully cut and remove the core, then discard.

Do not take out too much as your cauliflower head still needs to hold together in one piece for this.

Prepare a large baking dish, big enough to fit the whole cauliflower, grease with half tbsp of your oil.

Add the head of cauliflower, cut side down, drizzle with remaining oil and sprinkle with smoked paprika, salt and pepper.

Rub in the seasonings with your hand to get it all well coated.

Roast for about 50-60 minutes, or until cauliflower is browned on the outside, or a skewer pokes into it easily.

Cut into wedges and serve with lemon juice and fresh chopped parsley.


Delicious Chicken Florentine.

This delicious golden brown chicken breasts, topped with your creamy sauce and serve with spinach will make you bite your tongue.


4 boneless skinless chicken breasts

3 tbsp butter divided

Sea salt and pepper to taste

8 ounces white mushrooms, sliced

1 1/2 tsp garlic, minced

1 tbsp gluten-free flour

1/3 cup dry white wine

3/4 cup heavy cream

1/4 cup grated parmesan cheese

3 cups baby spinach leafs

2 tbsp chopped parsley leaves.


Heat 2 tablespoons of butter in a large pan/wok over medium heat.

Season the chicken breasts to taste with salt and pepper, add the chicken to the hot wok and cook for 4-5 minutes on each side. or until chicken is golden brown and cook through.

Remove the chicken from the wok and set aside, cover with foil to keep warm.

Add the mushrooms to the same wok, cook for 4-5 minutes or until tender. Remove mushrooms from the wok, wipe the wok with a paper towel.

Add the remaining 1 tbsp butter to the wok, add garlic and saute for 30 seconds, stir in the flour and cook for 1 minute more.

Add the wine to the wok and bring to a simmer, cook for 2-3 minutes or until wine is reduced by half.

Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half, and has started to thicken.

Stir in the parmesan cheese, season the sauce with salt and pepper.

Add the spinach to the wok, simmer for 2-3 minutes or until spinach has withered. Stir in the mushrooms into the sauce.

Place the chicken breasts back to the wok and spoon the sauce over the top of the chicken.

Sprinkle with parsley leaves and serve.




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.