Healthier Eating

A Nutritious and Creamy Delight FULL RECIPE Ingredients: 2 ripe avocados, diced 4 hard-boiled eggs, chopped 4 cups fresh spinach, chopped Instructions: Prepare the Ingredients: Start by boiling the eggs. Once they’re hard-boiled, chop them into bite-sized pieces. Dice the ripe avocados and chop the spinach into smaller pieces for easy mixing. Combine the Ingredients: In a large mixing bowl, combine the diced avocados, chopped hard-boiled eggs, and chopped spinach. Mix and Serve: Gently toss the ingredients together. For added flavor, you can season with salt, pepper, and a squeeze of lemon juice if desired. Serve immediately for a creamy and nutritious salad! This salad is packed with healthy fats and protein, making it a great choice for skin and hair health, just as you've experienced! Enjoy!

Ginger Sweet potato coconut soup with lentils and kale. Vegan and amazing! (Soup Maker) • 2 Tbsp coconut oil • 1 large onion, diced • 3 cloves garlic, minced • 1 Tbsp fresh ginger, grated • 2 medium sweet potatoes, peeled and diced • 1 cup dried red lentils, rinsed • 4 cups vegetable broth • 1 (14 oz) can coconut milk • 2 cups chopped kale leaves (or spinach) • Salt and pepper to taste • Optional toppings: chopped cilantro, lime wedges, toasted coconut flakes Instructions: 1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. 2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently. 3. Stir in the diced sweet potatoes and dried red lentils, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes and lentils are tender. 4. Once the sweet potatoes and lentils are cooked, stir in the coconut milk and chopped kale leaves. Allow the soup to simmer for an additional 5-10 minutes until the kale is wilted and tender. 5. Season the soup with salt and pepper to taste. 6. Serve the soup hot, garnished with optional toppings such as chopped cilantro, lime wedges, or toasted coconut flakes. Enjoy your delicious and nutritious Ginger Sweet Potato Coconut Soup with Lentils and Kale!

Spiced beef koftas are tender, flavour-packed meatballs made with aromatic herbs and warming spices. Perfect grilled, baked, or pan-fried, they’re a delicious addition to wraps, rice bowls, or mezze platters. For the Koftas: 500g beef mince (preferably 10-15% fat for juiciness) 2 garlic cloves, minced 1 small onion, finely grated (squeeze out excess liquid) 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika (optional for extra depth) ½ tsp ground cinnamon (optional for a hint of warmth) 1 tbsp fresh parsley, finely chopped (plus extra for garnish) 1 tsp salt ½ tsp black pepper 1 tbsp olive oil (for cooking, if pan-frying) For the Tahini Sauce: 3 tbsp tahini 1 tbsp lemon juice 1 garlic clove, minced 2-3 tbsp water (to thin out as needed) Salt to taste Optional Salad Sides: Cucumber, tomatoes, and red onions (sliced) Fresh mint and parsley Olive oil, lemon juice, and salt to dress Instructions 1. Prepare the Kofta Mixture: In a large bowl, combine the beef mince, garlic, onion, and spices. Add the chopped parsley, salt, and pepper. Mix well with your hands until everything is fully incorporated. 2. Shape the Koftas: Divide the mixture into 8-10 portions. Shape each portion into small logs or patties (about 7-8cm long or 2cm thick). Place on a tray and chill for 15-20 mins to firm up (optional but helps them hold shape). 3. Cook the Koftas: Grilling Option: Preheat the grill or BBQ to medium-high. Grill for 8-10 mins, turning occasionally, until browned and cooked through. Pan-Frying Option: Heat olive oil in a skillet over medium-high heat. Cook the koftas for 6-8 mins, turning occasionally, until browned and cooked through. 4. Make the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, garlic, and a pinch of salt. Gradually add water until you reach your desired consistency (smooth and pourable). 5. Serve & Garnish: Arrange the koftas on a platter. Drizzle with tahini sauce and sprinkle extra parsley on top. Serve with a fresh salad and warm pita or cauliflower rice for a low-carb option.

Perfect for hot days, post-sun hydration, or a light reset after indulgence, this naturally uplifting drink supports digestion and refreshes your senses — without added sugar or nasties. Ingredients (Makes 2 servings): 500ml filtered still or sparkling water Juice of 1 large lemon (or 2 small) 1 small handful of fresh mint leaves, lightly crushed 1 tsp raw honey or a few drops of liquid stevia (optional) Ice cubes Lemon slices & mint sprigs to serve Method: In a jug or shaker, combine the lemon juice and honey (if using) until dissolved. Add the crushed mint leaves and stir gently to release their oils. Pour in the water and mix well. Fill two glasses with ice cubes and divide the drink between them. Garnish with lemon slices and a fresh mint sprig.

Delicious Keto Hot Cross Buns Ingredients (Makes 6-8 buns) For the Buns • 2 cups (200g) almond flour • ¼ cup (30g) coconut flour • 2 tsp baking powder • ½ tsp cinnamon • ½ tsp nutmeg • ¼ tsp ground cloves • ¼ tsp salt • ⅓ cup (70g) granulated sweetener (erythritol or monk fruit) • 1 tbsp psyllium husk powder (for texture) • 3 tbsp butter, melted • 3 eggs • ½ cup (120ml) unsweetened almond milk • 1 tsp vanilla extract • ½ cup (75g) chopped sugar-free dried fruit (or dark chocolate chips)   For the Cross • 2 tbsp coconut flour • 2 tbsp water   For the Glaze • 1 tbsp maple syrup or melted butter   Instructions 1. Preheat Oven & Prepare Dough: • Preheat oven to 175°C (350°F) and line a baking tray with parchment paper. • In a large bowl, whisk together almond flour, coconut flour, baking powder, spices, salt, and sweetener. • In another bowl, whisk melted butter, eggs, almond milk, and vanilla. 2. Combine Ingredients: • Pour the wet ingredients into the dry and mix well. • Fold in the chopped dried fruit or chocolate chips. • Let the dough sit for 5 minutes to thicken slightly. 3. Shape & Bake: • Roll dough into 6-8 balls and place on the baking tray. • Mix coconut flour and water for the cross, then pipe it on top. • Bake for 20-25 minutes or until golden brown. 4. Glaze & Serve: • While warm, brush buns with maple syrup or melted butter. • Let cool slightly before serving.

Coconut Milk Fish Curry Recipe Ingredients: - 500 g white fish fillets - 400 ml of coconut milk - 1 onion - 2 garlic cloves - 2 tomatoes - 2 teaspoons of curry powder - 1 teaspoon of freshly grated ginger - Fresh cilantro (for garnish) - Sel, poivre - Olive oil Instructions: 1. Heat some olive oil in a frying pan. 2. Add the chopped onion and crushed garlic, stir until golden brown. 3. Add the diced tomatoes and let cook a few minutes. 4. Sprinkle curry powder and grated ginger, mix well. 5. Pour the coconut milk into the skillet and mix until the sauce is homogeneous. 6. Add shredded fish fillets to the sauce. 7. Let simmer on low heat for about 10-15 minutes until fish is cooked through. 8. Season with salt and black pepper to your liking. 9. Serve hot with fresh chopped cilantro on top. Enjoy your meal 😋 Prep time: 10 minutes. Cooking time: 20 minutes Total time: 30 minutes Kcal : 350 kcal Portions : 4 portions

Nourish and Thrive with the Noemi LIFE Prawn, Rice and Feta Bowl. Ingredients: 200g raw prawns (peeled & deveined) 120g basmati or brown rice (dry weight) 200g cherry tomatoes, halved 100g baby spinach 80g feta cheese, crumbled Small bunch fresh coriander, chopped 2 garlic cloves, finely chopped Zest & juice of ½ lemon 1 tsp smoked paprika 1 tbsp olive oil (cold-pressed) Sea salt & cracked black pepper to taste Optional: a pinch of chilli flakes Instructions: Cook the rice: Rinse rice well. Cook according to packet instructions (about 20 minutes for brown, 10–12 for basmati). Fluff with a fork and set aside. Sauté the prawns: In a non-stick pan, heat half the olive oil. Add garlic and paprika, cook for 30 seconds, then toss in the prawns. Season with salt and pepper. Cook for 2–3 minutes each side or until pink and opaque. Squeeze over a bit of lemon juice. Wilt the spinach & tomatoes: In the same pan, add remaining olive oil, cherry tomatoes, and spinach. Sauté for 2–3 minutes until the tomatoes are soft and the spinach is just wilted. Season lightly. Assemble the bowl: Divide the rice into bowls. Top with spinach-tomato mix, prawns, crumbled feta, and a generous sprinkle of chopped coriander. Finish with lemon zest, extra lemon juice, and chili flakes if using.

Fresh, zesty, and ready in 10 minutes. High-protein, hormone-happy and gut-supportive. Perfect for summer days and Noemi LIFE resets. Ingredients (Serves 2): For the salad: 200g cooked king prawns 1 ripe avocado, sliced ½ ripe mango, diced ½ cucumber, thinly sliced Handful of cherry tomatoes, halved 2 big handfuls of mixed leaves (rocket, spinach, watercress) 2 spring onions, finely sliced Small handful of fresh coriander or mint (optional) For the dressing: Juice of 1 lime 1 tbsp extra virgin olive oil 1 tsp honey or maple syrup 1 small garlic clove, grated ½ tsp fresh grated ginger (optional) Pinch of sea salt and black pepper Optional: 1 small red chilli, finely chopped for heat Method: Prep the dressing: Whisk all ingredients together in a small bowl or shake in a jar. Taste and adjust lime/honey/salt as needed. Assemble the salad: In a large bowl or platter, layer your leaves, prawns, avocado, mango, cucumber, and tomatoes. Drizzle & toss: Pour over the dressing just before serving and gently toss. Top with herbs and spring onions. Add a few chilli slices for a fiery finish (optional).

High Protein Snack Fast, nutritious and full of protein Ingredients: 1 avocado, cubed 1⁄2 cucumber, thinly sliced 1⁄4 purple onion, finely chopped 1 tablespoon fresh cilantro, chopped Juice of 1⁄2 lemon Salt and pepper to taste Cottage cheese for topping Preparation: In a bowl, mix avocado, cucumber, onion and cilantro. Squeeze the juice of lemon, add salt and pepper to taste, and blend gently. Top with cottage cheese and serve immediately.

This Cod and Broccoli Bake is the perfect weeknight dinner - packed with protein, veggies and flavour! Ingredients: • 3 cod fillets • 1 medium head of broccoli, cut into florets • 1 can (400g) chopped tomatoes (or use 1½ cans if you prefer more sauce) • 1 medium onion, finely chopped • 3 cloves garlic, minced • 1½ tsp olive oil • ¾ tsp smoked paprika • ¾ tsp dried oregano • ¾ tsp salt • ¾ tsp black pepper • 75g cheddar cheese, grated • 180g rice (white or brown) Instructions: Cook the rice: • Prepare according to package instructions. Make the tomato sauce: • Heat olive oil in a pan and sauté the onion until soft. • Add garlic, paprika, oregano, salt, and pepper. Cook for 1 minute. • Pour in the chopped tomatoes (add an extra ½ can if you like more sauce) and let simmer for 10 minutes. Assemble the bake: • Preheat the oven to 200°C. • Spread half of the tomato sauce in a baking dish. • Place the cod fillets on top, seasoning with a little extra salt and pepper. • Scatter the broccoli around the fish. • Pour the remaining sauce over everything. • Sprinkle with grated cheddar cheese. Bake: • Bake for 15-20 minutes until the fish flakes easily and the cheese is golden. Serve & enjoy! • Spoon over the cooked rice and dig in!

This homemade fruit tart is a celebration of life’s vibrant palette — strawberries, blueberries, raspberries and blackberries nestled on a creamy base with a sprinkle of mint. Ingredients: Gluten-Free Tart Crust 150g almond flour 50g coconut flour 50g stevia sugar Pinch of salt 65g unsalted butter 1 teaspoon vanilla extract 1 large egg yolk Pastry Cream 500ml whole milk 2 teaspoons vanilla extract 75g stevia sugar 
45g coconut flour Pinch of salt
4 large egg yolks 30g unsalted butter 
 Fruit Tart 150g fresh fruit, such as mixed berries: strawberries, blueberries, blackberries, and raspberries
Optional: Fresh mint for garnish Instructions: Mix. In stand mixer with paddle or food processor, mix dry ingredients then mix in the cold cubed butter and vanilla. At first, it'll look sandy like it will never turn into a dough, but carry on and it will begin to clump together. Add the egg yolk and mix until it evenly incorporates and the dough clumps together.  Press. Press ½ the dough up the sides of the pan about ⅛ - ¼-inch thick. Press the remaining dough into an even layer on the bottom of the pan. Note: if using the vanilla extract or paste, don't add it at this step. Instead, just heat the milk Whisk sugar, coconut, salt, and egg yolks until pale yellow and smooth. At first, it'll look dark yellow and clumpy, but persist and it'll become smooth and pale.  While constantly whisking, slowly pour about ¼ cup of the hot milk into the egg yolk mixture. This tempers the eggs to keep them from scrambling. Slowly pour the rest of the hot milk into the egg yolks, whisking until smooth. Add vanilla extract. Return to the pan and cook, whisking constantly, until the pastry cream begins to boil (stop whisking every 30 seconds to check for bubbles). Cook, whisking, for just 1 minute longer, until thickened to a pudding-like consistency. Remove from heat and stir in the butter until smooth. Strain the pastry cream through a fine-mesh sieve into a medium bowl to remove any clumps. Let cool completely, 30 minutes to 1 hour. Refrigerate until ready to use. Meanwhile, bake the tart crust. Preheat the oven to 190 Celsius. When the tart crust is chilled until firm, bake on the middle rack for 20-24 minutes, until the crust begins to turn lightly golden brown in the center. Check the crust at around the 15-minute mark. Take care not to underbake, as an underbaked crust will not hold together well. The crust is done when the bottom is lightly golden brown in the center. Remove from the oven and while the crust is still hot, use a cup bottom or the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools. Let cool completely before adding the pastry cream. Once the cream and the tart are both completely cool and you're almost ready to serve, whisk the chilled pastry cream until smooth. Spread the pastry cream in an even layer on the bottom of the tart pan with an offset spatula. Top with plenty of fresh fruit, whole or sliced Note: This tart is best served within 2-4 hours after being assembled, but all the pieces will keep separately for a few days until ready to serve.