- 30 g / 1.1 oz butter
- 2 eggs
- salt and pepper
Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper. Melt the butter in a non-stick frying pan over medium heat. Watch carefully — the butter shouldn’t turn brown! Pour the eggs into the hot pan and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them. Remember that the eggs will still be cooking even after you’ve put them on your plate.
- 125 ml / 4.4 oz soy milk
- 125 ml / unsweet yogurt
- 15 g / 1 tbsp almond butter
- 30 g / 1.1 oz frozen cauliflower rice
- 60 ml / 4 tbsp pea unflavored protein powder
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Place the ingredients into a blender and blend until smooth. Pour into a tall glass and enjoy.
- 20 g / 4 teaspoons butter
- 150 g / 5.3 oz turkey breast
- 125 ml / 4.4 oz heavy whipping cream
- 50 g / 1.8 cream cheese
- salt and pepper
Preheat the oven to 350°F (175°C). Melt half of the butter over medium heat, in a large oven-proof frying pan. Season the turkey generously and fry until golden brown all around. Finish off the turkey breasts in the oven. Add to the dish heavy cream and cream cheese. Stir and bring to a light boil. Lower the heat and let simmer until thickened. Season to taste with salt and pepper.
- 1 1/2 cups shelled sunflower seeds
- 1 tablespoon sunflower oil
- 2/3 cups granulated sugar
- 3 tablespoons water
- A pinch of salt
Line a standard loaf pan with parchment and set aside. Put sunflower seeds into a food processor or blender and blend until it’s a very fine-like flour.
Combine sugar, water, and oil in a medium saucepan over medium low heat and bring to a boil. Boil for about 40 seconds then remove from heat and add floured seeds and salt.
Stir ingredients together very well and scrape into prepared pan then flatten down with spatula. Lay a second piece of parchment over top and press down firmly for a minute or two until very tightly packed.
- 50 g / 1.8 oz tuna in olive oil, drained
- 40 g / 1.4 oz chopped celery stalks
- A half of a red onion
- 5 g / 1 tsp Dijon mustard
- 10 g / 2 tsp lemon juice
- A pinch of salt and pepper
- 15 g / 1 tbsp small capers
- 30 g / 2 tbsp leafy greens or lettuce
- 30 g / 2 tbsp cherry tomatoes
- 15 g / 1 tbsp olive oil
- 2 eggs
Mix the drained tuna with the other ingredients for the salad, except for the lettuce and tomatoes. Bring water to a light boil. Add salt and pepper. Stir the water in circles to create a swirl using a spoon. Crack the egg into the moving water, one at a time. Let simmer for 3 minutes and remove from the water using a slotted spoon. Serve the salad and eggs with your choice of fresh greens and some tomatoes. Drizzle olive oil on top before serving.