There are a couple of meals that you really should be able to make at home. Even if you’re the kind of person who prefers to get their food ready-made, it’s very convenient to be able to rustle up at least a couple of breakfast things. It’s also so much better knowing what’s in your food for your first meal of the day!

For this recipe, I would suggest having everything prepared before you turn the heat on. If you’re a more advanced cook, you’ll know how to juggle and multitask. So get things ready before-hand if you’re not sure where your skill level lies.

You will need: (for 2)

3-4 eggs, whisked together

1 cup cooked spinach, water drained

1/3 cup finely sliced leeks

2-3 cloves of garlic, finely sliced

1/2 cup sliced mushrooms

1/3 cup cheese of your choice e.g. parmesan, cheddar, stilton (or a mixture)

1 cup sliced onions

optional 2 sliced bacon, diced


This recipe will work with most ingredients of your choice. The trick is to add things to the pan according to the time they need to cook, keeping the eggs and cheese for last. You may want to add salt and pepper to taste as you get to the end of your cooking time.

For example in this case I started with the bacon, then added onions, leeks and garlic and let these cook until softened. Then I added the mushrooms and eggs. As the egg cooks you will want to stir every few minutes and remove off the heat every now and then (whilst stirring) to avoid overcooking the eggs. Finally, add the cheese, blend in, and remove from the heat.

Serve with a side salad e.g. tomatoes and rucola with olive oil. I had some gorgeous Maltese tomatoes that needed no garnish. Yum!






Easy recipes and low-maintenance dinners don’t have to be bland, and this is a great example.

You will need:

1 can of whole tomatoes in their juice
a large or 2 medium courgettes, sliced evenly
1/3 cup extra virgin olive oil
chopped olives and capers (to taste)
1 teaspoon mixed herbs (oregano, thyme, sage)

Set your oven to fan setting on 200 Celsius.

Toss all the ingredients except olives and capers in an oven dish, making sure the courgette slices have been coated in olive oil and herbs. Arrange them so that all slices are flat.

About 20-25 minutes in, add the olives and capers and turn the courgette slices and tomato pieces. Roast for about 40 minutes in total, until the edges of the courgettes start to brown.

IMG_20150302_204200This weeknight dinner worked well because the intense taste from the salmon was counterbalanced with more subtle and light flavours as well as the sweetness of the tomatoes. The marinade imparted a surprising kick to the palate too.

For the entire recipe you will need:


Salmon steaks, one per person

Chili sauce

Fresh ginger, thinly sliced

Sesame oil

Coconut oil


Olive oil

rock / sea salt

Cherry tomatoes

Aubergines, chopped


Crushed walnuts

Optional: barley (boil with water for about 20 minutes)

Place your raw salmon steaks in a mixture of chili and ginger (according to taste), sesame oil (1 teaspoon) and some dark soy sauce (2 tablespoons). Let it sit for some time until you prepare your vegetables.

Heat your oven to 180 Celsius and place your vegetables on a flat dish. Sprinkle some olive oil and salt on top. Cook the tomatoes for about 25 minutes until the skin starts to split.

The aubergines will need more time, even if you’ve chopped them into small chunks. Turn the pieces every few minutes until they start to brown, approximately 30-40 minutes.

About 10 minutes before the vegetables are ready, start cooking the salmon.

Place 1 tablespoon of coconut oil into a pan and let it heat up. Lay the salmon in the pan with the extra marinade on top. Let it cook without touching it for 4 or 5 minutes, then carefully flip over and cook for about 4 minutes. It should be blackened on both sides by now. Remove from the heat, cover with a lid and let it sit for a couple more minutes.