Latest recipes

Salmon pate in a carrot cannelloni with a balsamic reduction recipe

Salmon pate in a carrot cannelloni with a balsamic reduction recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Fish starters
  • Salmon starters

This is not an easy recipe; it is time consuming, delicate and difficult to handle. It is, however, lovely both to look at and to eat.

Wiltshire, England, UK

3 people made this

IngredientsServes: 6

  • For the pate
  • 300g salmon
  • 1 stick celery
  • 150ml double cream
  • 125g mascarpone cheese
  • 2 teaspoons lemon juice
  • 2 teaspoons horseradish sauce
  • 1/2 pint milk
  • salt and pepper, to taste
  • For the cannelloni
  • 2 carrots, chopped into small cubes
  • 500ml water
  • 1 sachet powdered gelatine
  • For the balsamic reduction
  • 200ml good quality balsamic vinegar
  • 2 teaspoons granulated sugar

MethodPrep:1hr ›Cook:25min ›Extra time:8hr chilling › Ready in:9hr25min

  1. Steam the salmon and the celery in a steamer until the salmon is no longer pink in the centre and flakes easily with a fork, and the celery is tender. Remove and flake the salmon being careful to remove any bones. Allow to cool and then finely chop the celery and place both in a liquidiser.
  2. Add the cream, mascarpone, lemon juice and horseradish sauce and blitz thoroughly. Slowly add the milk until a stiff consistency is reached. Add salt and pepper to taste. Place in a bowl and cover and place in the fridge.
  3. Prepare the carrots by chopping into small cubes before adding to 500ml boiling salted water. Simmer gently until soft.
  4. Place the carrots and a little of the cooking water into a liquidiser and blend until smooth, slowly adding the rest of the water. Place in a saucepan and allow to cool.
  5. Prepare a large flat pan by lining with cling film.
  6. When cool sprinkle the gelatine over the liquified carrot and then gently reheat until the gelatine has dissolved.
  7. Pour into the lined pan and spread out evenly. Make sure the pan is level and allow to cool.
  8. Meanwhille form the pate into sausage shapes about about 4 to 5 inches long and 1 inch in diameter, and roll tightly in cling film. By now the carrot jelly should have cooled and set. Place this and the pate in the fridge and leave overnight.
  9. Now for the complicated bit: The next day remove the carrot jelly from the fridge. Cut a sheet of cling film and cover a chopping board large enough to cover the pan. Place over the pan and then turn upside down. The jelly should drop easily out of the pan and the original cling film can be peeled off.
  10. Cut strips of the jelly to the same width as the length of the pate 'sausages'.
  11. Unwrap the pate and place gently on the jelly. Using the underlying cling film gently roll the carrot jelly around the pate. Place back into the fridge until required.
  12. For the balsamic reduction: Place the vinegar into a small pan and heat. Boil until reduced by about half its volume then slowly add the sugar, tasting as you go. Allow to cool before serving.


If available use the leafy tops of the celery as a garnish. Even when chilled the cannelloni are very delicate and need careful handling. I found it best to use a scraper or a palette knife.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I love this site-16 Jan 2018

Our Advice for Pairing Wine with Salmon

Full-Bodied White Wines – As a general rule, rich oily fish like Salmon pair wonderfully with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy, and White Pinot Noir. However, depending on the preparation method and sauce, you can easily pair Salmon with rosé or light-bodied, low-tannin red wines.

First, we’ll discuss the nature of pairing a wine directly with a very basic salmon and then offer a few options of pairings depending on the sauce and preparation method. Let’s do this!

Whipped Brie Cones with a Balsamic Vinegar Reduction


  • 57 g unsalted butter, soft, but cool to the touch (4 Tbs)
  • 8 g sugar (2 tsp)
  • 32 grams all-purpose flour (3 Tbs + 2 tsp)
  • 1/2 tsp kosher salt
  • 1 egg white
  • 1 Tbs sesame seeds
  • 8 ounces whipped brie (see note)
  • 1-2 Tbs balsamic vinegar reduction (see note)



Ingredient discussion:

Like most of Thomas Keller’s recipes, this one calls for amounts measured to the nearest gram. You may be saying, “That’s ridiculous, I can’t believe someone would measure this carefully”. We can tell you, we do measure out his recipes this carefully. And do you know why? They work. Perfectly. Each and every time. The ingredients are pretty basic, but we recommend that you use unsalted butter, so you won’t have cones that are too salty, and, as always, use an egg from a happy hen. One that eats grasses and bugs it makes all the difference (in the taste of the egg, and for the hen).

Procedure in detail:

You’ll need a little stencil like this so you can make nice circles of batter for the cones.

Make a stencil. Find a plastic lid from a container of something like oatmeal or a large tub of yogurt. It should be one of those flexible lids, not the brittle kind. Trim off the lip around the edge, then cut a hole in the center that measures between 3 1/2 to 4 inches in diameter. This will be your stencil for making the cones.

Preheat oven to 400°F. Move a rack to the middle of the oven, and place a silicone baking mat right on the countertop. It’s easier to use the stencil without the baking pan in the way.

A bit of butter and sugar, plus some whirring to whip it….

Beat butter and sugar. Place the butter and sugar in the bowl of a food processor, and whirr away. With just 4 tablespoons of butter, you’ll need to scrape down the sides of the bowl several times to make sure everything is mixed completely.

Add flour and salt. Pour the flour and salt over the butter mixture and pulse a few times to combine. Again, scrape down the bowl as needed.

Add egg white. With the processor running, pour in the egg white and process until you have a light batter. Scrape the sides of the bowl if necessary.

Spread. Place the stencil on your baking mat and spread about 1 1/2 teaspoons of batter in the center to make a circle. Use a straightedge, or an offset spatula to scrape off the excess batter. Make sure there are no holes in the batter, because this batter will not spread to fill them in. Remove the stencil and you should have a nice circle of batter. Make as many circles as will fit on the baking mat, leaving about 1/2 inch of space between each circle. Place the baking mat on a baking sheet.

Sprinkle. Sprinkle all the circles with sesame seeds to give them a bit of texture.

Bake. Slide the baking sheet into the oven for 4 minutes, or until the batter is set and the edges are a faint brown. The circles will ripple from underneath as moisture cooks off, making them seem as if they’re roiling on small waves.

Yes, the little pancakes are hot when you roll them around the molds. Be careful.

Roll. Remove the pan from the oven and place on a heatproof work surface. Working quickly, flip over a circle, place a cream horn mold on one side, and roll the small pancake around the horn, forming a cone. Turn the cone so the seam side is down. Continue with the remaining pancakes.

Once crisp, the cones will slide right off the molds and hold their shape. If the cones are still soft, a minute or two in the oven should crisp them right up.

Bake. Place the cones back into the oven for another 4 to 6 minutes or until golden brown. Then, remove the cones from the molds they should just slip off. If needed, place the cones back in the oven to finish crisping, about 1 to 2 minutes.

Cool. Place the cones on paper towels to cool. Wipe the melted butter off the baking mats and allow them to cool before using the remaining batter.

Pipe and drizzle. Now for the fun part. Take that piping bag of whipped Brie and fill those cones. Then drizzle on 1 to 3 drops of the balsamic reduction so it looks like chocolate sauce.

As we expected, the recipe for these cones worked perfectly. And they were so tasty, light and crisp, slightly sweet and slightly salty. We thought that the cones paired well with the Brie and balsamic reduction plus, they were so cute and so much fun to eat. Sure, the cones were a bit of trouble to make, what with spreading the batter and rolling, but it wasn’t rocket science. Just some care while working. Plus, we figure that it’ll get even easier the next time (we’ll be making some more cones this weekend). Even with the extra effort, these cones are worthy of five stars.

Worth the trouble?

Share this:

Recipe Index

Super refreshing blog! Colorful, light, and healthy…..and your photography is out-of-this-world. Thank you for what you do here, we’ll be sharing your blog with our CSA customers for unique veggie recipes. Reply Cancel

Hi Laura! I have been a long-time reader and am super inspired by your stunning recipes and photography. I just started my own food blog this past december (Chocolate + Chard) and aspire to create such beautiful and wholesome recipes as you :o). Also: I am SO excited that you now have a recipe index. Like whoa. Thanks so much for sharing your passion and skills with us! <3 Reply Cancel

Love the pictures and the healthy foods. too bad the receipes are not easy to print out. Unless I am a real dummy. I see no printer user button Reply Cancel

Hi Marcia, I keep meaning to set up a “print recipe” kind of thing, but so far haven’t found a solution that I’m happy with in terms of look and something that fits in with the site. There’s always the old copy + paste onto a word processor maneuver until I get it all figured out. Thanks for your feedback! :)
-L Reply Cancel

WOW !! What a discovery your website is! Thanks Pinterest :)
Your photography is outstanding and I can’t wait to make up some of your recipes. Maybe I should try all and take it as a challenge for the year (as in Julie and Julia) :0)
Wonderful! Reply Cancel

I am headed to Colorado for the rest of the week for a good time of hiking and cooking. Just wanted you to know I am using all of your recipes for the trip. Very influenced by your blog and view of food. I think my man and I will thoroughly enjoy the meals you have created. Thank you so much! Reply Cancel

So much delicious food, I can’t believe it. I too would like to easily be able to print this out. And you should definitely consider publishing a book. I would definitely buy it. Yum. Reply Cancel

Your spelt pie crust is amazing! Easy, healthy and perfect for tarts and pies.

I’ve been following you for a while but for some reason only today did I take the time to have a proper look through your recipes and I’m loving it! Such inventive veggie recipes, thanks for all the hard work! :) Reply Cancel

Impressive list of recipe and nice picture! I just discover you blog and will “dig in” for inspiration tonight! Reply Cancel

I am a photographer who loves to cook, and you have such a beautiful blend of those two worlds here. Thank you! Reply Cancel

I’m so happy to have come across your beautiful website of vegan AND gluten free recipes! Whoohooo! Time to get cooking/baking :D Reply Cancel

Happy new year to me as I found your blog (searching for brussels sprouts..) and have now spent hours plotting 2014 menus. Thank you! Reply Cancel

All of these recipes look so good! I can’t wait to try them all. I love how you dislike blogging! Thank you for all the amazing recipes! Reply Cancel

This website is so great!! It is hard to find recipes that are both vegan, gluten free and delicious!! I can’t wait to try them all!

This recipe collection is incredible, as is your photography! I have small CSA farm and I cannot wait to share your beautiful, creative cooking ideas with my CSA members– thank you! Reply Cancel

I <3 your website! Such great recipes and your photos are beautiful. I am so excited to start cooking! Reply Cancel

Hi! I just wanted to tell you that I love your website! It’s amazing and the recipes are very good!

I have been cooking for my vegan boyfriend for two years now, and it makes me so excited to come across a blog like yours. You cook with all of my favorite ingredients, avocado, mushrooms, beets, squash, and toast! Thanks for recipes and inspiration. :) Reply Cancel

WOW! I am so excited to have just discovered your site, everything looks so delicious and healthy and nourishing and I love your writing. Can’t wait to get stuck in and claw my way out of my current recipe rut Reply Cancel

This is my first time visiting your site and OMG I have never been so pleasantly overwhelmed with such goodness! Thanks so much for your compilation of awesome recipes, I am so excited to test and taste so many of them! Reply Cancel

Bravo et félicitations pour ces belles recettes si joliment illustrées par de très belles photos. Je m’inscrit à la newsletter car je ne veux rater aucuns de ces billets.
Merci pour ce beau partage, au plaisir de te lire. Reply Cancel

Looking forward with great excitement to your wonderful cooking/recipes Reply Cancel

I am starting to make your Spaghetti Squash noodle bowl right now. I checked out the rest of your site and just want to compliment you. It is very nicely laid out and the recipes seem unique. I just pinned like half your site so I can try many recipes out later!
Brigitte Reply Cancel

For the past year or so I have been avidly reading your posts and using your recipes! I love your ethos, your recipes, your photos and your writing. But I have to finally comment that I DON’T love your new website. It takes SO much longer to load, has random adverts and this morning a film trailer covered most of the screen and kept popping up even though I had closed it several times. I understand you need some funding, but is there any way you could review this whole ad situation, it is totally distracting and undermines the great quality of what you are doing here? Reply Cancel

Hi Sophie,
Thanks for your comment and feedback. The decision to bring ads onto this site was a heavy one for me, and I’m still in the trial period of displaying them. Running a site like this with the level of work I put into it isn’t financially viable (to say the least) without ads/sponsored content. I am still very serious and passionate about the content that I present here. While I’m trying to figure it all out, I’ll see what I can do about slow-loading times. I get quite annoyed by those pop-up style ads that you mentioned, so I will look into this and see if it’s something I can put a stop to. I really am trying to meet in the middle on this and it’s all a work in progress.
Thanks again,
Laura Reply Cancel

Wow! What I beautiful site to stumble upon!! Cannot wait to have some time to sit and weave through this site! Thanks!! Reply Cancel

Now that you’ve won the So Delicious “Shake-Off,” perhaps you’d consider “veganizing” the remaining non-vegan recipes on your site? Hopefully participating in that competition helped you recognize that animal products never need to be a part of what we put in our bodies you can make delicious, nutritious, beautiful-looking food without harming other animals.

Thank you for this wonderful resource and all the great recipes! Reply Cancel

Hi! You have such a great and inspiring blog! I love it! I already pinned so many things here! :) Reply Cancel

Your blog is seriously revolutionizing my life and making me cook more – and love both cooking and the food I’m eating. Thank you!! Now…can you please make something with my favorite new ingredient: freekeh. Reply Cancel

I can’t describe how happy I am to find this site – we started with the happy hour shake (yummy with kale instead of spinach) for breakfast and will no longer be struggling for inspiration, my daughters and I are all gluten intolerant and even though I can’t tolerate cow’s milk I’ve been struggling with converting to veganism… I don’t think it’ll be a problem now… thanks so much for sharing :) Reply Cancel

Which shake is that? I can’t find it! Reply Cancel

Hey Laura!
Is it just me or is the search bar gone?
Please bring it back if you decided to take it away! Reply Cancel

Hi! I’m so glad that I stumbled upon your lovely website. You see I just made 17 last week and I’ve been a vegetarian since I was 6 years old (by choice) i’m also lactose intolerant. Since i’m the only one in my very large family, so you can only imagine how difficult it is. I’m an extremely picky eater and I eat the same basic things, of pizza, pasta, rice, bread, and salad. I haven’t had much of an appetite from what i’m assuming i suppose i’m sick of eating the same things every single day and my doctor said I was on the verge of becoming an anorexic, so this helps alot. So thank you so much for this you’ve helped me out a great deal ^_^ Reply Cancel

Bree, I totally identify with your story and current predicament, and just stumbled across this website.. hoping that it helps us both and others, too :)
-Keep doing what you’re doing, Laura!! Reply Cancel

I’m so glad to find your blog. All of this is enchanting, such beautiful photos, website, and recipes. thanks for sharing of us! Reply Cancel

I JUST found your recipe index and OMG! I think I’m in LOVE with you! LOL – THANK YOU so much for having this – and sharing it with the rest of us! LOVE!! Reply Cancel

Fabulous! Next cookbook please organize it by season with fruit or vegetables in that season. Early spring to late fall.
Thankyou. Reply Cancel

Beautiful website and great recipes! Thank you. Reply Cancel

Hi, I was wondering if you’d be able to categorize your recipes by season? Reply Cancel

Hi Asher,
If you scroll to the bottom of any of my recipes (just before the comments section), you’ll see a heading that says “Filed in:” and there will be a list of categories. Within those categories, you’ll find the relevant seasons that the recipe applies to. From there, you can click on the season and you’ll get a page dedicated to all relevant seasonal recipes. Hope this helps!
-L Reply Cancel

Wow you are AMAZING. Thank you so much for all these beautiful recipes that you so clearly spent so much time developing! Just ordered the cookbook!! Can’t wait to cook some of these. I wish I came across this website sooner! Reply Cancel

Where can I find all of your happy hour recipes? Reply Cancel

They are all under the “WELLNESS LATTES, SMOOTHIES & TONICS” section of this page. You can also get them all here: (scroll down once the page loads to see and navigate through the pages)
-L Reply Cancel

Hi Laura!
I usually don’t buy cookbooks but honestly I absolutely want to make every recipe in your book. I love that you focus on cooking seasonally and simple recipes. The intro was enjoyable to read about your story and the necessities in the kitchen such as the ingredients and appliances. Bravo for the non stop work and in sharing your passion and love with us.

Laura! I am so happy that I found your recipes because I feel like you get exactly what kind of flavor combinations I love. I have come across several that I really wanted to try but when I click on them, it says the page cannot be found. Is this because you removed the link? Or is this just a technical error happening? Please let me know because I’m dying to make more of your dishes! Reply Cancel

Hi Whitney,
Thanks so much for this. I’m not sure what’s happening here! Can you let me know which recipes specifically you were looking at that were leading you to 404’s? I’ll try to fix this up for you.
-L Reply Cancel

Are most of these recipes in the book?
Everthing looks fantastic! Reply Cancel

Hi there,
All of these recipes are available on my site! All recipe titles are links that you can click on to get to the recipe.
-L Reply Cancel

Spelt is NOT gluten free.
You have spelt recipes coded as GF. Reply Cancel

Hi Kamila,
If I’ve tagged a spelt recipe as GF, it’s because I’ve included GF substitution options in the recipe headnotes.
-L Reply Cancel

I love your food! Had made the tofu for the crispy squares then lost the recipe for the sauce. Can’t wait to make this. Your food just ISN’T the typical type of vegetarian that I remember from the 70s. This is seriously good food for anyone’s taste! Thank you, I’m dairy free, not by choice! 40 yrs. Am pretty much wheat free, but I found some Italian wheat that I can tolerate. Meat is just loosing its charm! I’ve been on the fench and this is pushing me to the good side! Reply Cancel

I don’t know how I found your website but I’m sure it was a blessing! Thank you so much for sharing your recipes with the world! Reply Cancel

Laura, I made a kale gazpacho yesterday that I thought was terrific. I went to your recipe index to see what you had in the way of chilled soups—but couldn’t spot any. I was surprised since your recipe offerings are so extensive. Not a fan of chilled soups? If that’s not the case I’d sure like to see one or two of your favourites.

Thanks so much for all your ideas, hard work, photos, etc. I love your food! Reply Cancel

How to Store a Balsamic Reduction

Once made, Balsamic Reduction will last for at least 3 months as long as you have it properly sealed in an air tight container and store it in the refrigerator. On a side note, if reduction hardens after being in refrigerator for too long just place the container in a bowl filled with warm water to heat up the reduction.

Balsamic Reduction



We only needed a bit of reduction, but this recipe will scale up with ease.

You don’t need to use an expensive balsamic vinegar for this recipe. Just make sure that you like the taste of the vinegar you start with, since the flavor will only become more concentrated as it cooks down.

Also, if it turns out you like the reduction, you can easily scale up this recipe.

The reduction will be thick and syrupy enough that it will take awhile for it to fill in when you drag a spoon across the bottom of the pan.

Reduce. Measure the vinegar into a small non-reactive saucepan and place it over the lowest heat possible. You don’t want the vinegar to boil, so, if it does, you need to lower the temperature even further. If the stove is as low as it can go, you might place the saucepan inside a dry heavy-bottomed skillet that will act as a heat diffuser. Once the temperature is correct, let the vinegar reduce, swirling the pan from time to time, until the vinegar is thick and syrupy, anywhere from 45 to 60 minutes, or longer. When reduced, the amount of liquid should be somewhere between 1/4 and 1/3 the original amount.

Transfer. Pour the reduction into a small sealable container to store.

We tasted this when it was done, and, wow, we were hit with a blast of complex flavor. Enough that it almost made us sputter and cough. The flavor is sort of like sweet and sour, but with a lot of other indescribable nuances tossed in for good measure. It really did make us wish that we had a bit of melon or strawberries to try with the reduction. Fortunately, we just moved on to the next part of our appetizer, but you, of course, have to wait until Thursday for the next installment.

Worth the trouble?

How To Make Snoek Pâté with Spicy Stewed Apricots

Firstly get busy with the sweet and sticky Stewed Apricots. Simply add all the ingredients in a small pot and bring to a boil to reduce a little. It needs to cook down to an almost sticky jam consistency. Yum!

Meanwhile, you can prepare the pâté. Leftover snoek is perfect for this recipe. Otherwise, you can prepare yours by cooking it in the oven until flaky. Next you basically blend the pâté ingredients in a food processor by pulsing it until it&rsquos all combined in a paste.

Most importantly, since we are all about saving that extra hour or two, prepare these before the big event and keep in ramekins in the fridge until use.

How beautiful is this cheese board though?

So today I am out of my skin to showcase this incredible solid maple wood, cheese and cracker board from the awesome UncommonGoods team. This cheese board is stunning and the perfect gift idea for literally any occasion, especially as a wedding or anniversary gift. UncommonGoods is a privately-owned retailer that endeavours to feature unique designs and handcrafted gifts. Created in harmony with the environment and without harm to animals or people.

They believe sustainability starts with integrity in everything they do, treating each individual inside and outside the company with dignity and respect. These guys make it their mission to support and provide a platform for artists and designers, in fact, half of what they sell are made by hand.

They literally ship products from their online store to anywhere in the world. Yup, even to sunny South Africa. So, if you are keen on investing in some serious feel-good products, you need to check them out.

You never know when you might need a unique, honest and gorgeous gift for that someone special in your life&hellip

How absolutely cool is that? So yes, back to our shores&hellip Let me know if you try this Snoek Pâté with Spicy Stewed Apricots recipe!


The Pasta

160g 00 flour – If you can’t get this you can use sieved plain flour.

1 Large or 2 medium/small eggs – Beaten

The Filling

1 Red onion – Finely chopped

1 Tbsp Capers – Drained and chopped

A small handful of flat-leaf parsley – Finely chopped

Two generous pinches of paprika

The Onions

1 Large red onion – Thinly sliced

1 Tbsp Extra virgin olive oil


2 Large vine tomatoes – Sliced

Recipes from Mon ami gabi SAVE

Arugula Salad and Eggplant Cannelloni
by Chef Pete Ghione
Quick, healthy, colorful salad made from fresh ingredients and a delicious and light Italian dish made with roasted eggplant adds a wonderful, smooth flavor and the filling of mushrooms give it a woody flavor.

Atlantic Salmon on a Plank
by Chef Luciano Pellegrini
Moist, smoky, marinade with beer salmon grilled on maple plank served with assorted colorful grilled vegetables and bacon wrapped cheese as an appetizer is an excellent gourmet dish for party.

Balsamic Glazed Salmon Topped with Feta Cheese
by Chef Josh Green
A Very Special Salmon Entree

Beef Filet with Smashed Red Potatoes and a Puree of Herbs
by Chef John Simmons
A classic rendition of beef tenderloin, seared and finished in the oven. The beef filet is served on a bed on roasted red smashed potatoes and topped with fresh herbs.

Beef Tenderloin Crustini with Asparagus Chianti Sauce
by Chef Bradley Manchester
Simplicity plays a big role in this delicious entree.

Beef Tenderloin Wrapped with Bacon and Halibut with Spring Vegetables
by Chef Nico Chessa
This crispy tenderloin wrapped with bacon features creamy caramelized mushrooms as sauce and cippolini and asparagus as side vegetables makes a good company dinner. In addition, an aromatic pan roasted halibut seasoned with salt, pepper and herbs along with marinated spring vegetables are mouth watering dinner.

Besan Cheela
by Chef Rick Aco
Salted and spicy chickpea flour pancake with onion and fresh herb served with spicy potato and yogurt. It is an excellent, healthy and easy to make Indian appetizer.

Black Rose Grilled Salmon with Creole Vegetables
by Chef Chas LaForte
Blackened Salmon Fillet Topped with Micro Greens Served with Creole Style Vegetables

Black Sea Bass Swiss Chard Mushrooms
by Chef Luciano Pellegrini
Black sea bass served with Swiss chard and mushroom is a delicious restaurant style gourmet dish made with fresh herbs and ingredients.

Bowtie Pasta with Pork Loin
by Chef John Guinivere
Bowtie pasta with tomato mushroom sauce accompanied with seared pork loin.

Breakfast of Champions
by Chef Pete Ghione
Start your morning with healthy and delicious "Breakfast of champions" having omelet, turkey and bacon stripes with green salad on the side.

Broccoli Raab with Polenta
by Chef John McDermott
Polenta, a grain made form corn, topped with sauted Broccoli Raab

Broiled Lobster Tail
by Chef John Guinivere
Lobster tail broiled with a bread and cheese topping

Caribbean Tuna
by Chef Dewayne Rose
Pan Seared Tuna Fillet served with a Caribbean Style Slaw

Carmelized Ginger Shrimp
by Chef Sterling Burpee
Easy to make, carmelized ginger shrimp is a delicious sweet-and-sour Hors d'œuvre.

Cedar Plank Mushrooms and Salmon
by Chef John Howie
Cedar plank roasted King Salmon with cedar plank roasted mushrooms and vegetables.

by Chef John Simmons
UPDATED! Delicious and colorful South American style tiger shrimp cerviche having red and yellow pepper, lime and orange juice garnished with avocado and tortilla chips. An excellent dish for the hot summer time.

Cheese Tortellini with Vegetables and Portabella Mushrooms
by Chef John Guinivere
Fresh cheese tortellini with Portabella mushrooms, zucchini and tomatoes in a light white sauce.

Chicken and Mushroom Goulash
by Chef John Guinivere
Egg noodles covered in a Goulash sauce loaded with chicken and mushrooms.

Chicken Angelo with Rice Pilaf
by Chef Jerry Gruber
Sauted chicken breast accompanied with vegetables and served with rice pilaf.

Chicken Breast in Supreme Sauce over Garlic Mashed Potatoes
by Chef Dewayne Rose
Chicken breast with a mushroom supreme sauce over garlic mashed potatoes.

Chicken Breast with a Bacon and Bleu Cheese Sauce
by Chef John Guinivere
Pan-browned chicken breast on caramelized sweet onions topped with a creamy bleu cheese and bacon sauce.

Chicken Carbonara Capellini
by Chef Jerry Gruber
Chicken Carbonara Capellini

Chicken Fajita with Spanish Rice
by Chef Dewayne Rose
Chicken Fajitas served with Spanish Rice and topped with a Mexican Dressing

Chicken Parmigiana
by Chef Luciano Pellegrini
Classic Chicken Parmigiana with a healthy twist of whole wheat bread crumbs, served with Spelt Pasta and Marinara Sauce.

Chicken Pot Pie with a Twist
by Chef Sterling Burpee
A delicious nutritious and easy to make Chicken Pot Pie made from scratch with carrots, peas, mashed potato and celery in a rich homemade white sauce fill a flaky pie crust.

Classic Ossobuco with Creamy Cheese Polenta
by Chef Chas LaForte
Classic Ossobuco with Creamy Cheese Polenta

Coriander Crusted Halibut
by Chef Shawn Bell
Coriander Crusted Halibut Fillets Served with Truffle Risotto and Wild Mushroom Saute

Cream of Shrimp with Mushrooms and Angel Hair Pasta
by Chef John Guinivere
A satisfying blend of pasta and fresh seafood

Dover Sole With Sauteed Broccoli in Cashew Sauce
by Chef John Guinivere
An upscale, festive meal for the time-constrained cook

Escaped Birds
by Chef Luciano Pellegrini
Thin slices of chicken, seasoned with sage and pepper, wrapped around bacon grilled along with sausage slowly until tender. Served with grilled zucchini and ciabatta bread and garnished with fresh herbs, rosemary and sage is an excellent dish for cocktail or barbeque for summer time.

Fettucini With Prosciutto Topped with Porcini Mushrooms and Peas in a Cream Sauce
by Chef Luciano Pellegrini

Fettuccini pasta cooked in a creamy sauce having peas mushroom and prosciutto garnished with parmesan cheese and raw Prosciutto is quick and easy to make dinner. This is a favorite of food connoisseur's such as Chantal Royer.

French Lamb Curry
by Chef John Guinivere
French Lamb Curry

French Roasted Chicken With a Fresh Herb Crust
by Chef John McDermott
A hearty, healthy meal, beautifully presented with edible flowers

Fruit Sushi
by Chef Terrance Fong
Rice cake with strawberry/mango sauce

Ginger Marinated Pork Chops
by Chef Sandy Davis
Pork chops in ginger marinade with sautéed zucchini

Gourmet Mac & Cheese and Talapia Fish Sticks
by Chef John Simmons
Kids’ favorite and Delicious homely meal for the whole family consists of Pasta dipped in a cheesy gourmet white sauce along with crunchy tilapia fish sticks having creamy spicy sauce on it is sure an excellent choice for dinner or for potluck.

Grandma's Frittata and Low-Carb Pasta
by Chef Nico Chessa
Chefs Luciano Pellegrini and Nico Chessa team up to prepare two special dishes: Chessa's delicious frittata from his grandma's recipe book and Pellegrini's low-carb pasta with spelt spaghetti sauteed with shrimp, calamari and curry.

Grilled Lamb Riblets
by Chef John Guinivere
Grilled lamb ribs served with honey/orange sauce with vegetables and rice sticks

Grilled Pizzas and Buffalo Steak
by Chef Luciano Pellegrini
Become the neighborhood Grilling Guru as you learn to barbeque a pizza and steak to perfection with this mouth-watering grilling feast! Your marinated New York Buffalo steaks will be complemented by a grilled tomato, cheese and garlic pizza, and a warm arugula salad with grilled Portabella mushrooms, Belgian Endive, and a roasted garlic glaze.

Grilled Short Ribs in an Asian Pear marinade with Coconut Rice
by Chef Derek Kinoshita
Grilled Short Ribs in an Asian Pear marinade with Coconut Rice

Italian Sausage with Balsamic Reduction Potato Salad
by Chef Kirk Offerle
A hearty dinner entree

Jerk Shrimp Passion Fruit Sauce and Orzo Pasta
by Chef Peter Sherlock
Shrimp seasoned with Jerk, served with sautéed vegetables and Orzo pasta topped with a Passion Fruit Sauce

Kung Pao Chicken
by Chef Terrance Fong
Kung Pao Chicken Dinner entre

Low Carb Lotus Root and Pork Sandwich
by Chef White Lily
Low Carb Lotus Root and Pork Sandwich

by Chef Jimmy Maddin
Delicious and quick to make secret family recipe for meatballs made with beef and Italian sausage just like Grandma used to make with homemade fresh tomato sauce served on the bed of rotelle pasta garnished with fresh herbs and cheese.

Mini Calzones
by Chef Josh Green
Chicken Club style mini calzones with fresh avocado, corn and tomatoes.

Pasta D'Amore and Seared Grouper
by Chef Dominic Tedesco
Delicious and easy to cook, Pasta D’Amore includes angel hair pasta cooked with pancetta sun dried tomatoes, varieties of mushrooms and chicken on the top, garnished with Pecorino Romano cheese. In addition, an easy to cook Seared grouper with guacamole dip having crab meat in it as topping is an excellent one pan dish.

Pasta without water
by Chef Stephen Marshall
Pasta in a nice tomato and Pecorino cheese sauce

Pepperoni Roll-ups
by Mrs. G
This fast and fabulous finger food is sure to be a hit with busy day. A longtime favorite Italian food. Each savory bite boasts gooey, melted cheese and real pizza flavor.

Pizzas with a Twist
by Chef Dominic Tedesco
Chefs Bob Fromage and Dominic Tedesco are joined by Sidney Murdock to make a Latin swing pizza, a chicken and artichoke pizza and a fresh summer salad.

Pork Loin with Watermelon Peel, Carrots and Mountain
by Chef White Lily
Delicious stir fry featuring pork, watermelon peel and Chinese yam root

Pork With Fennel and Orange Juice Sauce and Potato Pancakes
by Chef Kirk Offerle
Savory center-cut pork loin chops served with potato pancakes.

Pork Yok
by Chef Sterling Burpee
Grandma’s recipe prepared from seared pork loin served on the bed of whole wheat pasta with soy sauce gives this recipe Chinese touch garnished with onion is easy to cook and delicious dinner.

Potato and Onion Tortilla a la Espanola
by Chef John Simmons
Mouthwatering vegetable dish in the traditional Spanish style.

Potluck Meal Using Leftovers
by Chef Dominic Tedesco
Using leftovers, Chef Dominic Tedesco and Lucie Ventura, author of "Touched by Diabetes," prepare a potluck meal of chicken delight, pasta, halibut and mahi mahi with a citrus sauce, and dessert.

Purple Meanie Smoothie
by Chef Sharynne Frazer
Raw / Living Food used to make a tasty, healthy smoothie

Red Snapper with Vegetable Medley and Berry Vanilla Gelato Dessert
by Chef Nico Chessa
Red Snapper Fillet served with Sauted Vegetables and a Berry Gelato Dessert

Ricotta Cheese Gnocchi with a Morel, Fava Bean, Asparagus and Sherry Wine Sauce
by Chef Stephen Marshall
Easy Elegant Pasta

Risotto Parmigiano with Basil and Tomato
by Chef Kirk Offerle
Creamy parmesan al dente Italian rice flavored with tomatoes and fresh basil first course with oxtails.

Roasted Chicken with Leeks, Sweet Peppers, and Tomatoes
by Chef Luciano Pellegrini
This colorful mouthwatering chicken breast, roast with fresh vegetables leeks, tomato, red and yellow bell pepper and garlic, seasoned with rosemary and pepper is quick and easy to make dinner.

Roasted Rabbit with Chanterelle Mushrooms
by Chef Luciano Pellegrini
Aromatic and delicious pan roasted rabbit rib chops along with tender pieces cooked in creamy sauce and fresh herbs served with Chanterelle mushrooms, on a bed of polenta is gourmet dinner made with fresh ingredients.

Salmon in a Pocket
by Chef John Guinivere
Salmon with vegetables and rice steamed in foil packet, served with white wine cream sauce.

Salmon Scallopini with Cous Cous
by Chef Luciano Pellegrini
Poaching salmon with green lip mussels in a soup and herbs served with cous cous soaked in clam juice and cooked with vegetables garnished with fresh dill and parsley is delicious and easy to make sea food dish.

Salmon with Caper Sauce and Rice Pilaf
by Chef Jerry Gruber
Roasted salmon filets served with rice pilaf, topped with caper sauce.

Salmon, Avocado, and Eggplant with Miso Sauce
by Chef Jean Lee
Salmon, avocado, and sautéed eggplant cubes in a sweet miso sauce, served with tomatoes and sprouts.

Salt Brick Chicken, Shrimp and Vegetable Saute and Zabaglione
by Chef Luciano Pellegrini
Easy to cook and very delicious entrée with chicken grilled in spices, fresh herbs and salt brick served with grilled fave beans, shrimp cooked with potato, baby spinach and herbs followed by Italian custard as a desert having banana egg topping.

Sauteed Chicken with Pecan Sauce and Mexicali Vegetables Medley
by Chef John Guinivere
Chicken breast strips with pecan sauce accompanied by sautéed Mexican vegetables

Sauteed Pork Loin with an Apricot Sauce
by Chef John Guinivere
Pork loin slices in apricot champagne sauce, served with rice pilaf

Sea Bass with Portabella Mushrooms and Sweet Potatoes
by Chef John Guinivere
Sea bass fillets, breaded and fried in butter, served with portabella mushroom caps, sweet potato mash, and creamed corn sauce.

Seafood Pasta with Jumbo Prawns
by Chef Dewayne Rose
Pasta with a medley of shellfish and lobster, topped with cream sauce.

Seafood Salad and Spaghetti with Heirloom Tomato Sauce
by Chef Nico Chessa
This salad is a wonderful light, main dish to serve when you aren't in the mood for a heavy meal. Shrimp, clams, mussels and calamari marinated in olive oil and lemon juice and fresh herbs for a crowd-pleasing cool summertime salad. In addition, a classic and delicious Italian dish cooked in minutes with heirloom tomato sauce on the Capellini Pasta garnished with fresh basil.

Seared Duck Breast with a Warm Spinach and Artichoke Frizee
by Chef Luciano Pellegrini
Delicious and easy to cook, golden seared peking duck breast served with spinach, artichoke and frizee as warm salad with vincotto dressing.

Seared Fillet of Beef with Boursin Cheese on Bruschetta
by Chef Stephen Marshall
Seared Filet Mignon served on Toasted Bruschetta Slices with Boursin Cheese

Seared Pork Tenderloin with Polenta Cake and Ginger, Apple and Bacon Chutney
by Chef Bradley Manchester
Pork Tenderloins served with Golden Polenta Cakes with an Apple and Bacon Chutney

Seared Scallop and Shrimp with Blood Orange and Cinnamon Reduction
by Chef Bradley Manchester
Pan Seared Shrimp and Scallops served with a Blood Orange and Cinnamon Sauce

Seared Scallops with Lobster Mushrooms and Fennel
by Chef Luciano Pellegrini
Seared scallops filled with smooth paste of pancetta and fresh herbs, served with lobster mushroom and fennel, having delicious cream sauce on top of scallops and mushroom is sure an excellent sea food entrée to please guests.

Seared Tuna and Halibut with a Passion Fruit Salsa
by Chef Dominic Tedesco
With the help of Cheflive guest Chrissy Watson, Chef Dominic Tedesco makes a delicious seared ahi tuna topped with a passion fruit salsa and halibut cooked two different ways.

Shrimp Chive Bamboo Woodear
by Chef White Lily
Shrimp and Fresh Chives with fresh bamboo shoots topped with Woodear

Shrimp Crimini Mushroom Porkloin
by Chef Jerry Gruber
Delicious shrimp with crimini mushrooms in a porkloin marinara sauce with spinach and chives linguine pasta.

Shrimp Hearts of Palm with Mushrooms
by Chef John Guinivere
Sauteed Shrimp Served with Hearts of Palm and Mushrooms

Shrimp Linguini Almond Champagne Sauce
by Chef Jerry Gruber
Spinach Linguini Pasta Served with an Almond Shrimp Champagne Sauce with Strawberries

Shrimp on Sweet Rice
by Chef John Guinivere
A delicate Chinese dish full of flavor.

Shrimp Stir Fry
by Chef John Guinivere
A simple but tasty shrimp stir fry.

Shrimp Tostados
by Chef John Guinivere
Shrimp Tostados with avocado/sour cream sauce

Shrimp Two Ways
by Chef John Simmons
Delicious and easy to make two styles of sautéed shrimp. One is known as shrimp from devil having rich and spicy flavor and other one is shrimp with garlic in creamy and buttery sauce.

Soft Shell Crab with Mustard Seed and lemon butter with chipotle mashed potatoes
by Chef Shawn Bell
Soft shell crab with mustard seed and lemon butter sauce, accompanied with chipotle mashed potatoes

Spaghetti Carbonara and Frittata
by Chef Kirk Offerle
A delicious spaghetti carbonara and frittata

Spaghetti with Meatballs
by Chef Luciano Pellegrini
Meatballs made with ground beef, veal and pork simmered in aromatic homemade tomato sauce having fresh herbs in it served with spaghetti cooked in tomato sauce is a delicious dinner for the whole family.

Spelt Pasta with Home-Made Pork Sausage
by Chef Luciano Pellegrini
Pasta cooked with heirloom tomatos, homemade pork sausage and rapini served with tomato mozzarella cheese salad and zabaglione for dessert is quick, delicious and easy to make Italian dish.

Spinach and Cheese Ravioli with Wild Mushroom Cream Sauce
by Chef John Guinivere
Spinach and cheese ravioli with wild mushroom cream sauce.

Steak Tartar
by Chef John McDermott
A delicious steak tartar.

Steak Tartar with Grilled Country Bread
by Chef Stephen Marshall
Steak Tartar with grilled country bread

Steamed Jade Bamboo and Fish
by Chef White Lily
Steamed Jade Bamboo and fish

Sun Dried Pasta with Prawns
by Chef John Guinivere
Sun Dried Tomato Penne Topped with Sauted Portabello Mushrooms and Prawns

Taccole King Crab Fava Beans
by Chef Luciano Pellegrini
Taccole pasta coated with creamy sauce having fava beans, mushroom and crab meat is mouthwatering and aromatic Italian dish garnished with fresh herb is an excellent choice for dinner.

Tandoori Shrimp in Baby Pita
by Chef John Guinivere
A quick and easy recipe.

Teriyaki Chicken
by Chef Dewayne Rose
Teriyaki Chicken Served Over Jasmine Rice

Three Colorful Dishes
by Chef Dominic Tedesco
Chicken Breasts served with Vegetables, Pan Seared Mahi-Mahi, and a Creamy Risotto

Tofu Steak
by Chef Sterling Burpee
Easy to cook and delicious vegan tofu steak made with seared corn coated tofu served with colorful sautéed fresh cauliflower, mushrooms, green onion, red bell pepper, and garlic garnished with balsamic and green oil is very good choice for a healthy dinner.

Tofu with Pork
by Chef White Lily
Seasoned Ground Pork with Tofu

Tortilla Espanola
by Chef John Simmons
UPDATED! Delicious and easy one pan dish made with potato & onion having soufflé texture from eggs and sauce made with rooster sauce and apple cider vinegar.

Vegetable Jalfrezi
by Chef Rick Aco
Delicious and colorful Indian spicy stir-fry vegetable dish made with fresh herbs and spices.

Whole Roasted Chicken and Chicken Piccata
by Chef Luciano Pellegrini
Become the neighborhood Grilling Guru as you learn to barbeque whole chicken having orange glaze topping to perfection with this mouth-watering grilling feast! Chicken Piccata is easy and fast to make, but is elegant enough for a fancy dinner. This Chicken Piccata recipe can be made in just a few minutes seasoned chicken breast covered with a smooth buttery lemon topped with a few sassy capers.

Wild Salmon Rangoons
by Chef Shawn Bell
Salmon Rangoons in shape of Beautiful little basket serve with sweet chilli sauce.

Wild Sockeye Salmon Roasted on Cedar Plank
by Chef Shawn Bell
Salmon Fillets Roasted on Cedar Plank served with a Pacific Northwest Pinot Noir and Blackberry Sauce

Wood Ear, Gold Needle and Egg Stir Fry
by Chef White Lily
Vegetarian Stir Fry with Wood Ear and Gold Noodle

Zucchini Wrapped Shrimp
by Chef Luciano Pellegrini
An easy party appetizers which look special, these Shrimp wrapped with sliced zucchini, served with fresh salad and tangy orange Mustard Sauce is sure to impress your crowd.

21 Super Simple High Protein Recipes

If you are trying to incorporate more protein into your diet but are unsure where to start, why not check out these 21 super simple high protein recipe ideas?

We have everything from nourishing meals to feed the whole family to delicious quick fixes that can be whipped up in 5 minutes, meaning that we have the perfect meal for you no matter your lifestyle. All recipes serve 2.

Shredded Chicken


  • 4 chicken thighs (skin removed)
  • 4 tbsp. passata
  • 2 tbsp honey
  • ¼ tsp chilli flakes
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cloves garlic cloves
  • 2 sweet potato
  • Mixed salad


Place the sweet potatoes in a preheated oven at gas mark 6. Finely slice the garlic and put in a dish along with the passata, honey and seasoning. Mix well. Add the chicken and ensure that it is well coated. Pour the contents into an oven roasting bag and bakefor 45 minutes.

Once cooked, carefully shred the chicken using two forks, discarding the bones. Slice the potatoes in half and top with the shredded chicken. Serve with mixed salad.

Goat’s Cheese Frittata


  • 3 eggs
  • 3 egg whites
  • 150g fat-free cottage cheese
  • 60g goat’s cheese
  • 8 cherry tomatoes
  • 3 spring onions
  • 1 cup spinach
  • 1 red pepper
  • 1 tsp coconut oil
  • ¼ tsp salt
  • ¼ tsp black pepper


Whisk the eggs, egg whites and cottage cheese together with the seasoning. Next, de-seed the pepper and chop along with the cherry tomatoes and spring onions. Place the spinach and chopped vegetables into a circular tin greased with coconut oil and poured the egg mixture over the top.

Place in a preheated oven at gas mark 6 for 20 minutes before removing and scattering the goat’s cheese on top. Bake for a further 5 minutes.

Sesame Salmon Stir Fry


  • 2 tbsp sesame oil
  • 20g sesame seeds
  • 2 salmon fillets
  • 100g egg noodles
    ¼ tsp grated ginger
  • 2 garlic cloves
  • 1 chilli
  • 3 spring onion
  • 100g baby corn
  • 100g sugar snap peas
  • 1 red pepper
  • 2 tbsp soy sauce


Cook the egg noodles according to the packet instructions. Heat one tablespoon of sesame oil in a pan and add the salmon fillets.

Slice the garlic and spring onion and add to a pan along with the ginger and remaining sesame oil. Turn the salmon over. Deseed and slice the chilli and pepper and add to the pan along with the corn and peas. Turn the salmon over again. Add the noodles, soy sauce and sesame seeds to the vegetables and toss together before serving with the salmon placed on top.

Steak and Chips


  • 2 fillet steaks
  • 4 parsnips
  • 4 carrots
  • 4 tbsp coconut oil
  • 1 tsp salt
  • 1 tsp pepper


Remove the ends from the carrots and parsnips and slice lengthways, place on a baking tray. Melt three tablespoons of coconut oil and pour over the vegetables with three-quartersof the salt and pepper. Toss well, ensuring all vegetables are coated.

Roast for 50 minutes at gas mark 6 in a preheated oven, shaking occasionally. Season the steaks with salt and pepper and add to a pan with the remaining coconut oil in. Cook to your liking before covering in foil and allowing to rest before serving.

Tuna Steak With Mango Salsa


  • 2 tuna steaks
  • 1 tbsp coconut oil
  • 1 mango
  • Few sprigs of coriander (stalks removed)
  • 1 red onion
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 10 asparagus spears


Place the tuna in a pan with the coconut oil, turning occasionally. Peel and finely dice the mango and red onion before placing into a dish. Remove the stalks from the asparagus and place into the pan with the tuna.

Finely chop the coriander before adding to the mango and onion along with the salt and pepper, mix well. Serve the tuna and asparagus topped with the mango salsa.

Mackerel Pate


  • 2 tins mackerel in tomato sauce
  • 150g fat-freecottage cheese
  • ½ tbsp chilli flakes
  • ¼ tbsp salt
  • ¼ tbsp black pepper
  • Bread of choice
  • Mixed salad


Ensure there are no bones in the mackerel and place in the food processor with the cottage cheese and seasoning, blend until smooth. Serve with toasted bread of your choice and salad.

Sweet Chilli Prawns


  • 200g raw prawns (peeled)
  • 4 tbsp honey
  • 1 chilli
  • ½ tsp chilli flakes
  • 1 white onion
  • 1 red pepper
  • 2 cloves garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • White rice
  • 1 tbsp coconut oil


Cook the rice according to the instructions on the packet. Peel and chop the onion and garlic and add to a pan with the coconut oil. De-seed and slice the chili and pepper and add to the pan, stir occasionally. After 5 minutes, add the honey, prawns and seasoning and cook for a further 3 minutes before serving.

Surf and Turf


  • 2 fillet steaks
  • 200g prawns
  • 300g sweet potato
  • 4 tbsp coconut oil
  • 1 tsp salt
  • 1 tsp black pepper


Slice the sweet potato lengthwise and place on a baking tray. Melt three tablespoons of coconut oil and pour over the potato along with three-quarters of the salt and pepper and toss together. Roast on gas mark 6 in a preheated oven for 45 minutes.

Season the steak with the remaining salt and pepper and add to a pan with the remaining coconut oil. Cook to your liking before covering the meat in foil and allowing to rest.

Cook the prawns briefly in the juice from the steak. Serve.

Cheat’s Chickpea Curry


  • 2 tin chickpea
  • 3 cups spinach
  • 4 tomatoes
  • 3 tbsp tomato puree
  • 1 white onion
  • 2 garlic cloves
  • 2 tbsp curry powder
  • 2 tbsp. garam masala
  • 1 tbsp coconut oil
  • 1 stock cube


Peel and slice the onion and garlic and add to a pan with the coconut oil and sliced tomatoes. Add the tomato puree and spices before draining the chickpeas and adding them to the pan.

Dissolve one stock cube in 150ml boiling water and add to the pan along with the spinach.

Simmer for 10 minutes before serving.

Chilli Chicken Drumsticks


  • 6 chicken drumsticks
  • 1 egg
  • 1 tbsp chilli flakes
  • 1 tbsp oregano
  • ½ tbsp salt
  • ½ tbsp black pepper
  • White rice


Cook the rice according to the packet instructions. Combine the herbs in a dish.

Dip each drumstick into the whisked egg followed by the mixed herbs to form a crust.

Bake in a preheated oven at gas mark 6 for 40 minutes and serve.

Three Bean Chilli


  • 1 tin kidney beans
  • 1 tin cannelloni beans
  • 1 tin chickpeas
  • 2 tbsp paprika
  • 1 tbsp chilli flakes
  • 2 white onions
  • 2 cloves garlic
  • 2 tomatoes
  • 1 red pepper
  • 200g passata
  • 1 tbsp coconut oil


Peel and slice the onion and garlic and add to a pan with the coconut oil. Add the chopped tomatoes and pepper before adding the passata and seasoning.

Drain the beans and add to the mixture, stirring well.

Simmer for 15 minutes before serving.

Pan Fried Swordfish


  • 2 swordfish steaks
  • ¼ tbsp salt
  • ¼ tbsp black pepper
  • ½ lemon
  • 1 tbsp coconut oil
  • Fresh vegetables


Season the swordfish using the salt and pepper and place in a pan along with the melted coconut oil, turning often.

When the swordfish is cooked to your liking, squeeze the lemon juice over the steaks and serve with vegetables of your choice.

Chicken And Prawn Skewers


  • 200g chicken breast
  • 200g tiger prawns (peeled)
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • ½ tbsp black pepper
  • Mixed salad


Chop the chicken into chunks and arrange on skewers with the prawns.

Combine the honey, soy sauce and pepper in a dish and use this to glaze the skewers before placing in a preheated oven at gas mark 6 for 20 minutes. Serve with salad.

Tasty Turkey Salad


  • 200g turkey steak
  • 1 tbsp coconut oil
  • ½ tsp oregano
  • 40g dried cranberries
  • 40g cashew nuts
  • 40g feta cheese
  • Mixed leaves
  • 1 ripe avocado
  • 1 tbsp apple cider vinegar


Season the turkey with oregano before frying in coconut oil.

Peel the avocado and chop into pieces, arrange on a plate with the mixed leaves.

Top with the cranberries, cashew nuts, feta and turkey before dressing with apple cider vinegar.

Mango And Quinoa Salad


  • 1 mango
  • 8 cherry tomatoes
  • ¼ cucumber
  • Mixed leaves
  • 50g corn
  • 1 ripe avocado
  • Few sprigs of mint (stalks removed)
  • 100g quinoa
  • ¼ tsp salt


Cook the quinoa according to the packet instructions.

Peel and slice the mango and avocado and place in a large dish.

Add the corn, chopped cucumber, mint and shredded leaves along with the cooled quinoa.

Add the salt and mix well before serving.

Spicy Tuna Bake


  • 2 tins tuna
  • 200g pasta
  • 200g passata
  • ½ broccoli
  • 1 tin corn
  • 40g jalapeño peppers
  • ½ tsp salt
  • ½ tsp black pepper


Cook the pasta according to the packet instructions.

Drain the tuna and add to a bowl along with the passata, corn, chopped broccoli and chopped jalapeños. Add the seasoning and pasta before mixing well. Transfer mixture into a heatproof dish and bake for 30 minutes in a preheated oven at gas mark 6.

Chicken Meatza


  • 2 large chicken breasts
  • 2 tbsp tomato puree
  • 6 cherry tomatoes
  • 1 cup spinach
  • 50g grated cheddar cheese
  • Mixed salad


Butterfly the chicken breasts, place on a baking tray lined with grease proof paper and top with one tablespoon of tomato puree.

Arrange the spinach, tomatoes and cheese on top and bake in a preheated oven for 25 minutes at gas mark 6. Serve with salad.

Citrus Sea Bass


  • 2 sea bass fillets
  • 1 lemon
  • 1 lime
  • 1/2 tsp salt
  • ¼ tsp pepper
  • Mixed vegetables


Boil a pan of water and add the halved fruit along with a quarter of a teaspoon of salt. Place the sea bass into the pan, cover and poach for 8 minutes.

Remove the sea bass and season with salt and pepper before serving with fresh vegetables.

Beef Burgers


  • 200g beef mince
  • 1 white onion
  • 1 egg
  • ½ tsp salt
  • ½ tsp black pepper
  • Burger buns
  • ½ ripe avocado
  • Sliced cheddar (optional)
  • Mixed salad


Mix the beef with the peeled and diced onion, egg, salt and pepper and shape into patties. Place in a preheated oven at gas mark 6 for 30 minutes.

Mash the avocado and use this to spread on the inside of the burger buns. Place patties on the buns and top with cheese. Serve with salad.

Creamy Salmon And Broccoli Bake


  • 200g salmon
  • 1 broccoli
  • 2 cups spinach
  • 1 white onion
  • 2 garlic cloves
  • 100g light cream cheese
  • 100g quark
  • 40g grated cheddar
  • 1 tbsp coconut oil
  • ¼ tbsp salt
  • ¼ tbsp black pepper


Chop and boil the broccoli for ten minutes before draining.

Peel and slice the onion and garlic and add to a pan with the coconut oil. Remove from the heat and stir in the cream cheese, quark, cheese, salt and pepper. Melt together over a very low heat.

Cut the salmon into small pieces and add to the pan along with the broccoli and spinach. Mix the ingredients together before transferring to a heatproof dish and baking at gas mark 6 in a preheated oven for 20 minutes.

Steak Salad


  • 2 fillet steaks
  • Mixed leaves
  • ¼ cucumber
  • 50g sundried tomatoes
  • 60g corn
  • 50g feta cheese
  • Balsamic vinegar
  • 1 tbsp coconut oil
  • ¼ tbsp salt
  • ¼ tbsp pepper


Season the steak with salt and pepper and cook to your liking in a pan with the coconut oil. Cover with foil and rest for 5 minutes.

Place the mixed leaves and chopped cucumber on a plate along with the tomatoes, corn and feta. Slice the steak and place on top of the salad, dress with balsamic vinegar.

These recipes are only some of the best to try. These are easy to make and the ingredients are highly available. Just keep in mind that you would get the most out of this type of diet if you couple it with regular exercise and discipline.

If you are trying to incorporate more protein into your diet but are unsure where to start, why not check out these 21 super simple high protein recipe ideas?

We have everything from nourishing meals to feed the whole family to delicious quick fixes that can be whipped up in 5 minutes, meaning that we have the perfect meal for you no matter your lifestyle. All recipes serve 2.

These recipes are only some of the best to try. These are easy to make and the ingredients are highly available. Just keep in mind that you would get the most out of this type of diet if you couple it with regular exercise and discipline.

Watch the video: Η καλύτερη σκορδαλιά Ever!!!! The Best skordalia - Live Kitchen (August 2022).