A light, zesty, and protein-packed dish that’s perfect for a quick lunch or healthy dinner. Juicy pan-fried chicken breast meets colourful vegetable ribbons in a garlic, ginger and lime dressing — all gluten-free and low-carb.

Ingredients (Serves 2):

For the Chicken:

2 chicken breasts (butterflied)

1 tbsp olive oil or sesame oil

Juice of ½ lime

1 clove garlic (crushed)

½ tsp grated ginger

Pinch of salt and black pepper

For the Veg:

2 medium courgettes (peeled into ribbons)

2 medium carrots (peeled into ribbons)

1 tbsp sesame oil or olive oil

1 clove garlic (grated or crushed)

1 tsp fresh ginger (grated)

Juice of ½ lime

1 tsp tamari or gluten-free soy sauce

1 tbsp sesame seeds

Fresh coriander or spring onion (to serve)

Optional: chilli flakes or a dash of rice vinegar

Method:

Marinate the chicken: In a bowl, mix lime juice, garlic, ginger, salt, pepper, and oil. Coat the butterflied chicken and let it sit for 10–15 minutes while you prep the vegetables.

Cook the chicken: Heat a non-stick pan over medium-high heat. Cook the chicken for 3–4 minutes per side or until golden and cooked through. Remove from heat and let it rest.

Cook the ribbons: In the same pan, add sesame oil. Stir in garlic and ginger for 30 seconds, then add the carrot and courgette ribbons. Stir-fry for 1–2 minutes until just softened.

Finish the veg: Add lime juice and tamari. Toss gently to coat the ribbons.

Plate up: Slice the rested chicken and serve on top of the ribbons. Sprinkle with sesame seeds and garnish with coriander or spring onion.

Nutritional Information (Per Serving – Based on 2 Servings):

Calories: ~280 kcal

Protein: ~30g

Fat: ~12g

Saturated Fat: ~2g

Carbohydrates: ~10g

Sugars: ~5g

Fibre: ~3g

Video on how to make noodles

Description Start your day with a burst of Mediterranean flavour! These oven-baked eggs are nestled in a rich bed of roasted red peppers, creamy halloumi cheese, and golden waxy potatoes, all drizzled with heart-healthy olive oil. Packed with protein and healthy fats, this dish is perfect for a low-carb, energy-boosting meal. Serve it hot, straight from the oven, with a fresh side salad for a vibrant, satisfying bite.

Ingredients (Serves 2-3):

4 eggs

1 red bell pepper, sliced

100g halloumi cheese, cubed or sliced

2 small waxy potatoes, thinly sliced

1 tbsp olive oil

½ tsp smoked paprika

½ tsp dried oregano

Salt & pepper, to taste

Fresh parsley (optional, for garnish)

Instructions:

Preheat the oven to 200°C (400°F).

Toss the sliced red peppers and waxy potatoes with olive oil, smoked paprika, oregano, salt, and pepper.

Roast in an oven-safe pan or baking dish for 15 minutes, until the potatoes start to soften and turn golden.

Add the halloumi pieces and roast for another 5 minutes until they become slightly crispy.

Make four small wells in the roasted mixture and crack the eggs into them.

Bake for 8-10 minutes, until the egg whites are set but yolks are still slightly runny (or to your preferred doneness).

Garnish with fresh parsley and serve warm.

Nutritional Information (Per Serving – Based on 2 Servings):

Calories: ~420 kcal

Protein: ~25g

Fat: ~30g

Carbs: ~18g

Fiber: ~4g

Description
Clean, crisp, and protein-rich — these no-bread bites are made with thinly sliced cucumber rounds, topped with lean turkey breast and a smear of creamy cashew or almond butter. They’re quick to assemble, full of satisfying flavour, and ideal as a light lunch, snack, or post-workout boost. No cooking, no kit — just fresh, nourishing fuel.

Ingredients (Makes 2 Servings):

200g sliced turkey breast

½ cucumber, sliced into thin rounds

2 tbsp cashew or almond butter

Salt & black pepper, to taste

Instructions:

Slice the cucumber into thin rounds using a sharp knife.

Lay the slices flat and gently pat them dry with kitchen paper.

Spread a little nut butter onto each round.

Tear or fold turkey slices to fit and place on top.

Season lightly with salt and pepper.

Serve as open bites, or sandwich two slices together for a mini snack stack.

Nutritional Information (Per Serving):

Calories: ~260 kcal

Protein: ~26g

Fat: ~13g

Carbohydrates: ~4g

Fibre: ~1.5g

A simple, flavourful dish that pairs creamy boiled eggs with a crunchy, nutty dukkah topping. Perfect for breakfast, lunch, or a high-protein snack, this Middle Eastern-inspired combo brings texture, spice, and satisfaction to your plate. Quick to make and packed with healthy fats and protein — great on its own or with a slice of toasted sourdough.

Ingredients (Serves 2):

6 medium eggs
2 tbsp dukkah (shop-bought or homemade – see tip)
1 tsp olive oil or tahini (optional)
Pinch of sea salt
Chilli flakes or fresh herbs (optional garnish)

Method:

Place the eggs in a saucepan and cover with cold water.

Bring to a boil, then reduce to a gentle simmer and cook for 6–8 minutes (6 for soft-boiled, 8 for firm).

Transfer the eggs to a bowl of cold water to cool for 5 minutes, then peel and slice in half.

Arrange the eggs on a plate, cut side up.

Sprinkle with dukkah, a pinch of sea salt, and a drizzle of olive oil or tahini, if using.

Finish with chilli flakes or chopped herbs for extra flavour and colour.

Tip:
To make homemade dukkah, toast 50g hazelnuts or almonds, 2 tbsp sesame seeds, 1 tbsp coriander seeds, and 1 tbsp cumin seeds. Blitz with a pinch of sea salt until crumbly (not powdery). Store in an airtight jar for up to 2 weeks.

Boiled Eggs with Dukkah

Nutritional Information (Per Serving – 3 Eggs + Dukkah):

Calories: ~320 kcal

Protein: ~19g

Fat: ~25g

Saturated Fat: ~4.5g

Carbohydrates: ~3g

Sugars: ~0.6g

Fibre: ~1.5g

A soft, savoury omelette filled with golden sautéed mushrooms and finished with a scattering of sharp, nutty parmesan. Quick to make and packed with protein, this omelette is perfect for breakfast, brunch, or a light evening meal. Serve it on its own, with a crisp green salad, or a slice of sourdough.

Ingredients (Serves 1):

3 medium eggs
100g mushrooms, sliced
1 tsp butter or olive oil
10g parmesan, finely grated
Salt & black pepper, to taste

Method:

Crack the eggs into a bowl, season with salt and pepper, and beat lightly with a fork.

Heat the butter or oil in a non-stick pan over medium heat.

Add the sliced mushrooms and sauté for 4–5 minutes, until soft and lightly golden. Remove and set aside.

Pour the beaten eggs into the same pan and swirl to coat the base evenly.

Cook gently for 1–2 minutes until the edges start to set. Add the mushrooms back in and sprinkle over the parmesan.

Use a spatula to fold the omelette in half and cook for another 30–60 seconds, or until just set in the middle.

Slide onto a warm plate and serve immediately.

Mushroom & Parmesan Omelette

Nutritional Information (Per Serving):

Calories: ~280 kcal

Protein: ~21g

Fat: ~21g

Saturated Fat: ~7g

Carbohydrates: ~3g

Sugars: ~1g

Fibre: ~1g