Brunch Omelette

Serves 2

1 tsp butter
1 tsp rapeseed oil
Finely chopped red onion
Handful of button mushrooms
5 slices of streaky bacon
5 eggs
1oz goats cheese
½ fresh avocado
Seasoning to taste

Fry the butter, oil, onion and bacon for 5 minutes until onion is softened and bacon is starting to crisp. Add mushrooms and allow them to cook for a further 2-3 minutes. Meanwhile beat the eggs. Pour the eggs over the fried ingredients and as the egg sets gently pull it into the middle of the frying pan and allow the unset egg to run into the empty space. Continue until the egg is no longer runny. Allow it to set on the bottom and then put it under the grill to set any runny egg on the top. Sprinkle over the goats cheese and grill until it is starting to soften and brown. Slice over the fresh avocado and serve with sour cream and chives.



Rich Red Wine Meatballs with Vegetable Pasta

There is nothing better on a chilly day that a warming rich bowl of something tasty and satisfying. Try this low carb version of meatballs and pasta. I use ready made meatballs from a reputable source.

Serves 4

16 large meatballs (4 per serving) baked for about 30 minutes (180 fan oven)

Rich Red Wine Sauce

1 tbsp. butter and 1 tbsp. of garlic flavoured oil

1 red onion sliced

2 small glasses of red wine

1/2 small glass of port

1 tsp italien herbs or bouquet garni

1 beef oxo cube

salt and pepper

Fry the onion in the oil and butter until starting to caramelise, add herbs. Pour in red wine and port, oxo cube and seasoning. allow to reduce until it is starting to thicken. this will take about 30 minutes, but is well worth the wait!

Vegetable Pasta

1 good sized butternut squash peeled and spirallized

4-5 large carrots peeled and spirallized

1/2 savoy cabbage finely sliced

1 Pack of Pepperoni (or you could use bacon if you prefer)

1/3 pint of vegetable stock

salt and pepper

Place the spirallized butternut squash and carrots in the lidded wok and pour over the vegetable stock, put the lid on and allow to steam for 10 minutes. Meanwhile fry the pepperoni until beginning to crisp and add the finely sliced cabbage stir-fry for 2-3 minutes, but do not allow it to burn. Tip the cabbage into the spirallized vegetables, remove the lid and allow the remaining stock to evaporate off.


Divide the vegetable pasta between 4 serving bowls with 4 meatballs per person. Pour over the red wine sauce and serve.




Warming Coconut and Parsnip Soup

I don’t know about you, but I struggle to eat a healthy salad on a cold winters day. It is much more satisfying to have a tasty warming soup to banish those January blues.

Although, parsnips are not the lowest in carbs they are precisely the perfect winter vegetable for this warming and healthy homemade soup. This delicious soup is perfect for winter lunchboxes and it freezes beautifully. I pop it in my lunch-bag – straight from the freezer – and it’s defrosted by lunchtime ready for a quick whizz in the microwave. Simple!

You will need:

1 onion

1 tsp of coconut oil for frying

5 good sized parsnips (peeled and chopped into smallish chunks)

I can of coconut milk

½ pint water

1.5 tsps of Sumac (or 1 tsp of ground cumin also works well)

Salt for seasoning

Fry the onion until softened in the coconut oil. Add the spices (Sumac or cumin) and lightly fry to release the flavours. Throw in the parsnips and stir in coating them with the spices. Pour in the coconut milk and the water. Bring to the boil and simmer for 20 minutes on a low heat. Allow the soup to cool a little and blend to make a smooth soup. Taste and season. Serve with a teaspoon of cream circled into it to make it extra creamy.