2 Large Organic Egg Yolks
4 Tablespoons of Fresh Organic Lemon Juice
2 Teaspoons of Dijon Mustard
1 Teaspoon on Pink Himalayan Salt
1/4 Teaspoon of Black Pepper
1 Cup of Extra Virgin Olive Oil
Combine the first five ingredients into a blender. Turn blender on high speed and pour in oil slowly in a steady stream until the sauce is thick.
Pour into a glass jar and refrigerate for up to 4 days.
Perfect for salads, steamed vegetables and especially fish.
DON'T DENY YOUR SELF AT CHRISTMAS AND ENJOY THIS LOW CARB, GUILT FREE, DAIRY FREE, SUGAR FREE HEALTHY CHRISTMAS TRIFLE
You can enjoy the best of Christmas without breaking any rules or suffering from that unexpected weight gain.
Christmas is a time where people can get out of control with their eating, not knowing how to enjoy good foods while still staying social.
Sometimes our favourite recipes just need a little tweak in order to retain some nutritional value and stop you from over indulging in the wrong types of foods that just lead you to eating more and more.
Good eating will keep you satisfied without craving further foods and sweets. If you can find the right foods that keep you full and help your brain switch off your hunger hormones, then you have it made!! There is a formula to this and its simple.
When you are overwhelmed by the endless options of food around you at Christmas parties and celebrations, stick with the right kind of celebration foods and you will be empowered to keep away from the bottomless pit which is the bowl of corn chips or the three helpings of cake!
Here's a fantastic recipe, based on the formula of the correct balance of nutrients to switch off your hunger hormones and empower you to feel happily satisfied. It's absolutely delicious, very nutritious and makes for a great end to your Christmas feast. This one the whole family will enjoy.
LOW CARB, DAIRY FREE, SUGAR FREE CHRISTMAS TRIFLE.
Organic Sourdough Fruit Bread (Hope Farm is a great brand).
Liquor of your choice.
Sugar Free Jelly.
Fresh Fruit like peaches, mango, apricots or plums.
Dairy Free Coconut Yogurt.
Vanilla Bean Seeds.
Fresh Berries to decorate.
Line the base of individual dessert cups or a large glass bowl with sliced Organic Sourdough Fruit Bread
Sprinkle with liquor of your choice (I love Frangelico Almond Liquor and Galiano).
Make sugar free jelly in your choice of flavour and allow to cool slightly.
Pour over the fruit bread base to just cover.
Place in the fridge to set.
Once set, top with freshly sliced fruit. I love peaches best!
Combine some dairy free coconut yogurt with vanilla bean seeds and scoop on top of the fruit.
Decorate with some toasted almonds and some fresh berries.
Now you have the perfect Christmas Trifle!
To learn more recipes on how to get you through the Christmas season and for all occasions, become a Silver Spoon Member. You will learn all the secrets and tips, including how to turn off your hunger hormones and feel happily satisfied without temptation
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This slice is so healthy, you can eat it for breakfast! Of course, it’s still perfect as a treat/snack.
Makes 12 slices.
1/3 cup raw organic cacao
1/4 cup melted raw organic coconut oil
Pinch of pink salt
1/2 cup shredded coconut
2 heaped tablespoons of nut butter - I used organic pure peanut butter
Approx 2 tablespoons of raw organic honey or more or less according to your taste
NOTE: if you’re diabetic you can replace the raw honey with stevia or use a little less honey, although it is not too much anyway.
*Nourished by Carms is available for purchase from me. Contact me to grab yours!
(Serves 4 – 6)
This is a wonderful way to incorporate more fish into your diet, that’s easy and really tasty. You can replace the fish here with your favourite choices. Please stick with fresh and wild caught fish for best health benefits.
2 Tablespoons Olive Oil
4 cloves of garlic
1 teaspoon each of cumin and turmeric
2 teaspoons of curry powder
1 Tablespoon of Organic Bone Broth – available for purchase
½ cup of filtered water
4 pitted dates chopped
1 bunch of baby carrots
400g of chickpeas
400g chopped tomatoes
700g snapper cut into chunks
12 or so green prawns
Juice and Zest of 1 lemon
Bunch of Parsley
Heat oil in large heavy based pan.
Add onion, garlic and spices and cook on low for 5 minutes.
Add stock, dates, carrots, tomatoes, chickpeas and ½ cup of water.
Bring to boil and simmer for 20 minutes.
Place snapper and prawns on top, cover with lid and simmer for a further 10 minutes.
To serve drizzle with lemon juice and olive oil.