Lucy combines protein (chicken) with the benefits of avocado, which include oleic acid, lutein, folate, vitamin E, monounsaturated fats and glutathione. Add the advantages of hazlenuts – they can support brain health, improve circulation and help to reduce allergic symptoms – to the sugar and glutenfree qualities of chestnut mushrooms, and you’re ticking the right boxes.
1 chicken breast or thigh (grilled), 1 rasher of smoked back bacon (grilled), 1/2 avocado, chicory and swiss chard leaves, 1/2 romaine or 1 little gem lettuce, 5 cherry tomatoes, 2 chestnut mushrooms and 1/2 diced yellow pepper (grilled or lightly fried in brock & morten rapeseed oil), 5 hazelnuts (crushed and toasted), lemon juice to dress.
Grill the chicken, bacon, mushrooms and pepper. Whilst they’re grilling, wash and shred the lettuce, chop the tomatoes and avocado, and toss in lemon juice. Once the peppers and mushrooms are soft and a little bronzed on the outside, add them in too.
Place chicory leaves on your favourite plate, then heap the salad mixture over the top. Shred the chicken and bacon and pile in the centre of your salad plate.
Place your crushed hazelnuts in a frying pan over a low heat, with a little coconut or rapeseed oil, until a golden brown. Pour over your plate, and it’s ready to eat!
“Cake makes the world a better place,” writes Jess. “It keeps kids happy at birthday parties. It keeps adults happy at birthday parties. And everyone knows that most people attending that wedding just want a slice of that perfectly presented three-tiered wedding cake.
“Carrot cake is a favourite, more so with a decadent topping like white chocolate (just a drizzle, enough to add that extra sweetness). Perfect. And low-carb, of course.
1/2 cup almond flour (not ground almonds), 1/2 cup coconut flour, 1/2 cup oat flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp mixed spice, 1/3 coconut sugar, 3 tbsp granulated/powdered stevia, 1 cup grated carrot, 2 egg whites, 1/3 cup unsweetened applesauce (I use baby food apple puree), 1 cup almond milk, 1 tbsp melted coconut oil, 1 tsp apple cider vinegar, 1 tsp vanilla extract
Pre-heat oven to 180 degrees. Mix together all dry ingredients in one bowl and add the grated carrot. In another, whisk together all the wet ingredients.
Add wet mixture to dry ingredients, and combine thoroughly. The mixture will be quite thick but that’s fine, transfer it into a prepared 9×9 inch baking tray. Pop into the oven and bake for 20-25 minutes, or until toothpick/tester comes out clean. The top should look a little cracked and slightly browned.
Optional toppings: I chose melted white chocolate and crushed walnuts, but most things would work well with this recipe.