I often make this recipe in a small, square, microwave-friendly Tupperware, but I realise my readers may not have the same size I do, and its kinda essential. So.. to simplify things, here is a version (I call it easy keto mug bread) created in ramekins (as I assume every home has a few kicking about. If not, use microwave-friendly coffee mugs). This recipe make two ‘breads’ that are then sliced in half, yielding 4 thick slices in total (as pictured) – and I have calculated the macros per mug ‘bread’ / 2 slices. I hope by now you have invested in an inexpensive set of measuring spoons, and remember that they should be level when measuring – not heaped. I added a little sweetener to achieve that sweet ‘bread’ flavour and you would be happy to know that this bread has no ‘eggy’ flavour. I used mustard powder which masks this very well.
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Carbs 3.6g | Fat 32g | Protein 13g
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If you aren’t up for having two fat slices from your mug bread, slice each one into 3 thinner slices (yielding 6 slices), then wrap in clingfilm and keep in the fridge for no longer than 3 days. To eat, pop into the microwave for a few seconds and top with whatever your heart desires (my favourite is butter and Bovril!). One last TOP TIP before I bore you, make sure your dry ingredients are mixed very well. Then, when adding the egg mix, again ensure it is thoroughly combined. If you experience a hole when tipping the cooked bread out, try stopping the microwave at 20 seconds and giving the mixture a poke or two with a fork.
I don’t believe in juicing (my reasoning: why on earth would you discard all that lovely fibre only to be left with high sugar juice??) – BUT, I do love a good smoothie! Smoothies are made in a blender (as opposed to a juicer) and retain all the lovely, glorious fibre of the ingredients used. Here, I blended high-fat, high-fibre avocado and added fresh raspberries to bring a sharp sweetness. This combo benefits with some additional sweetener (I used the fabulous Swerve®) and then some ice cold water to get the consistency just right. To make these an ultimate breakfast, I added MCT oil and collagen powder. Excellent.. tasty.. filling and so, so healthy. This recipe makes two large smoothies – and it takes less than 5 minutes to make. Enjoy!
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Carbs 6.9g | Fat 36g | Protein 9.1g
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I have been very quiet the past few weeks, but I have had the most FABULOUS few weeks so I am #SorryNotSorry. You see, I got a very lucky break a few years ago when a colleague of mine at the Fat Duck had-a-friend-that-knew-a-guy. He landed me a fab private-cheffing gig cooking for a tennis star over the Queens & Wimbledon Tournaments: WILD, I know! My first year (2017), I was terrified but embraced the challenge; the second year, I was just grateful that he booked me again. By the third year (2019), I truly felt like I was part of his team!
The highlight was when Funnyman joined me one afternoon and we threw them an awesome and authentic South African braai which has now become a tradition every year. Anyway, the team loved my ribeye and chimichurri, so I have included the recipe below which I did for them several times on his request. I hope you love it as much as they did! (The chimichurri is made in a mini food processor. Its unlikely you will use all of it over your ribeye: it yields massive flavour and a little goes a long way. Therefore, the macros have been calculated that you will only use half, leaving the remaining for use in a salad dressing or over grilled fish. Store covered in the fridge.)
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Carbs 1.5g | Fat 54g | Protein 55g
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I realise we are currently enjoying summer here in the UK, but a warm meal can still be enjoyed all year round, so why should soup be any different? This simple soup is made using cauliflower, a good-quality chicken stock and Cheddar, then garnished with plenty of crispy bacon, more cheese and fresh parsley. I advise you please source the strongest Cheddar for maximum flavour punch.
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Carbs 6.9g | Fat 33g | Protein 37g
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