recipes


Yayo's Favourite 
Recipes
 

Heart warming recipes, every recipe is strictly non-processed, 100% free of seed oils (utilizing only olive or coconut oil), completely oat-free, contains no dairy except for traditional cow or goat cheeses and focuses on use of herbs & fresh ingredients to bring taste and anti-inflammatory 

Tomato and Herb Baked Eggs

Serves: 4

Ingredients: 

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans diced tomatoes
  • 1 tablespoon tomato paste
  • Hand ripped fresh basil
  • 2 tablespoons dried oregano
  • 1 teaspoon red pepper flakes
  • 8 large eggs
  • Himalayan salt and black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 190°degrees\375°f
  2. Heat olive oil in an oven-safe skillet over medium heat.
  3. Sauté onion until softened, 5 minutes.
  4. Add garlic, cook 1 minute.
  5. Add tomatoes, tomato paste, herbs, and red pepper flakes. Simmer 10 minutes.
  6. Season with salt and pepper.
  7. Make 8 wells in the sauce and crack an egg into each.
  8. Transfer to oven and bake 12-15 minutes until eggs are set.
  9. Garnish with fresh parsley.

Serving Suggestion: Serve with toasted ciabatta, melted cheese and  roasted vegetables.

Nutritional Highlights:  become member to get access!

Chileno Ceviche with Raspberries

Serves: 4

Ingredients:

  • 1 lb fresh white fish (halibut, sea bass, or tilapia), diced
  • 1 cup fresh lime juice
  • 1 red onion, thinly sliced
  • 2 jalapeños, seeded and minced
  • ½ cup fresh coriander, chopped
  • 2 cloves garlic, minced
  • 8 King Prawns
  • 1 teaspoon fresh ginger, grated
  • 10 Raspberries whole
  • 2 tablespoons olive oil
  • Himalayan salt and black pepper to taste
  • 1 avocado, sliced
  • Lettuce leaves for serving

Instructions:

  1. Place fish in a glass bowl and cover with lime juice. Refrigerate 30 minutes, stirring occasionally.
  2. Meanwhile, peel and Pan-fry King Prawns for 2-3 minutes om both sides.(5-6mins total)
  3. Drain fish, reserving some lime juice.
  4. Mix fish with onion, jalapeños, cilantro, garlic, ginger, olive oil, salt, and pepper.
  5. Add back 2-3 tablespoons of lime juice to taste.
  6. Serve ceviche over lettuce leaves with raspberries and avocado slices.

Serving Suggestion: Squeeze Lemon om top for extra vest, add Chilis for a extra kick.

Nutritional Highlights: Become member for nutrition guidelines.

Spiced Lentil Stew

Serves: 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 1 ½ cups brown lentils, rinsed / if dried sit in water 6 hrs before
  • 1 (28 oz) can diced tomatoes
  • 1 cube chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 fresh rosemary sprigs
  • 2 bayleaves
  • ¼ cup fresh parsley, chopped
  • Juice of 1 lemon
  • Himaylan salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion until softened, 5 minutes.
  3. Add garlic, ginger, and all spices. Cook 2 minutes.
  4. Add lentils, tomatoes, broth, carrots and celery.
  5. Bring to boil, reduce heat, and simmer 30-35 minutes until lentils are tender.
  6. Stir in parsley and lemon juice. Season to taste.

Serving Suggestion: Drizzle Olive Oil and Apple cider vinager and add grated cheese att end.

Nutritional Highlights: become member for a nutritional overview

Roasted Chicken Thighs with Mediterranean Vegetables

Serves: 4

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 2 hand grabbed fresh rosemary, chopped
  • 2 hand grabbed fresh thyme
  • 2 table spoons paprika
  • 3 table spoons dried oregano
  • 1 lemon, halved
  • 2 zucchini, cut into chunks
  • 1 eggplant, cut into chunks
  • 2 red bell peppers, cut into chunks
  • 1 red onion, cut into wedges
  • ½ cup kalamata olives
  • Baby potatis 1\2 kilo
  • Himalayan salt and black pepper to taste

Instructions:

  1. Preheat oven to 425°F.\220 degrees
  2. Rub chicken with 2 tablespoons olive oil, garlic, rosemary, thyme, salt, and pepper
  3. Boil water for Potatoes
  4. Toss vegetables with remaining olive oil, salt, and pepper in the pan with chicken
  5. Arrange vegetables in a large roasting pan, place chicken on top.
  6. Throw potatoes in the water, and boil for 30 minutes, cool for 5-10mins.
  7. Roast 40-45 minutes until chicken is golden and cooked through.
  8. Squeeze Lemon on top and scatter olives in the finished plate.

Serving Suggestion: Serve with a simple arugula salad.

Nutritional Highlights: find out by becoming a member 

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