- 4 avocados
- 4 oz smoked salmon
- 8 eggs
- Black pepper
- Chili flakes
- Fresh dill
- Preheat oven to 425°F.
- Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.
- Arrange the avocado halves on a cookie sheet, and line the hollows with strips of smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.
- Add salt and fresh cracked black pepper on top of the eggs, to taste.
- Gently place the cookie sheet in the oven and bake for about 15-20 minutes.
- Sprinkle chili flakes and fresh dill on top.
- Serve warm.
4 avocados, halved and pitted
3 (4.5 oz) cans tuna, drained
1 red bell pepper, diced
1 jalapeno, minced
1 cup cilantro leaves, roughly chopped
1 lime, juiced
salt and pepper
Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. Season with salt and pepper.
2 tablespoons coconut oil
3 cups spelt oats
2 cups hazelnuts, chopped
2 teaspoons cinnamon
4 tablespoons honey
1-2 bananas, thinly sliced
Heat the oven to 160C/320F and line a tray with baking paper.
In a large pan heat coconut oil and add the oats.
Stirring all the time let it cook for 2-3 minutes then add hazelnuts.
Continue to cook for few minutes then add cinnamon and honey.
Stir well, to coat everything then pour everything onto a baking tray.
Bake for 15-20 minutes, till golden brown.
To make banana chips, preheat the oven to 160F/70C. Arrange banana slices on a baking sheet and bake for 1-2 hours, till it’s to your desired crispiness.
To serve, a handful of granola per bowl, top with a teaspoon each of cocoa nibs, Goji berries, chia seeds and a good dash of almond milk. Sprinkle with dried bananas to finish up.