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Creamy Tumeric, Ginger &
Coconut Oats
INGREDIENTS:
- 1/2 cup oats
- 1 tablespoon ground flaxseeds (or chia seeds)
- Almond milk or water to cover
- 1 teaspoon cinnamon
- Knob fresh ginger
- 1 teaspoon turmeric
- Optional: 1/2 zucchini, grated
- Dollop coconut yogurt
- Optional: fruit, bee pollen
INSTRUCTIONS
- Add oats & flaxseed to pan.
- Add almond milk or water and simmer for around 5 minutes.
- Add cinnamon, ginger, turmeric, & zucchini (if desired).
- Simmer for another 3–4 minutes until oats are soft & creamy.
- When cooked, pour in bowl.
- Add coconut yogurt.
Get creative with your toppings!
Ricotta eggs with Smoked Salmon & Avocado
INGREDIENTS:
Serves 1
- 2 eggs
- 50g Ricotta (don't use light)
- 50g Smoked Salmon
- 1/2 Avocado
METHOD:
- Combine the eggs and ricotta and whisk together. Place in a frypan and scramble till light and fluffy.
- Dice the avocado.
- Place the smoked salmon on a plate. Then the scrambled ricotta eggs. Top with the diced avocado.
- Salt n pepper to season.
Enjoy xo
Omelet Wrap
INGREDIENTS:
- 2 rashes bacon
- 1/4 onion
- 1 cup sliced mushrooms
- 1 cup spinach
- 3 eggs, beaten
- salt & pepper to taste
- 2 low carb wraps
- 1/4 cup of shredded cheese (your choice)
- tomato relish
METHOD:
- Cook the bacon in a non-stick frypan until bacon is crispy. Remove and place on a paper towel.
- In the same pan, add onion & mushrooms. Cook until onion is soft. Add spinach & continue to heat through. (if water accumulates in the pan, carefully pour it out.)
- Add the eggs & using a wooden spoon consistently scrap from the bottom and sides of the pan. (The goal is to have light, fluffy eggs) Season with salt & pepper.
- Heat the wraps in a sandwich press. Divide the cheese among the 2 wraps, top with the egg mix evenly between the wraps.
- Dollop some tomato relish on top & enjoy.
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