Omelette with Chorizo, Broccoli, Red Onion and Lemon salad

Dedicated to my friend Fernanda, who forever encourages me xx

This recipe is an all time favourite of mine….Since I started the low carb/ low sugar diet breakfast initially posed the greatest challenge…What could one eat for the most important meal of the day that was not laden with carbs and sugar?

The answer : Eggs

Yes, the humble egg…and I have gone to town with the idea, creating many flavoursome omelettes and frittata’s as my main morning meal…Time and time again, I find myself cooking my morning omelette with a side salad of Chorizo, Broccoli, Red Onion and lemon juice…I love it so much that often as my head hit’s the pillow the night before I am already dreaming of my morning cooking regime!

Without further ado…lets crack a couple of eggs and start cooking….

Recipe serves one person

Omelette- Ingredients

2 eggs

1 generous table-spoon of cottage cheese

Tea spoon of grated lemon rind

1/2 a shallot, finely chopped

Chorizo, Broccoli, Red Onion and Lemon Salad- ingredients

1/3 Spanish chorizo, chopped on the diagonal

5 Broccoli florets

¼ Red Spanish Onion, chopped

Juice of ¼ lemon

Pepper to taste

Prepare Salad first

Bring small saucepan of water to boil. Place Broccoli florets into boiling water. Cook for 6-8 minutes, then drain off water and set aside.

( Note Broccoli is best eaten crisp…don’t cook the life out if it!!)

Heat small fry pan. Add chopped Spanish Chorizo and Red Spanish onion. Cook till chorizo is golden on both sides. Add Broccoli, ingredients together. Add  juice of quarter lemon, stir.

Plate salad on plate and return fry pan to stove to use for cooking of omelette


Crack two eggs into small mixing bowl. Add generous tablespoon of cottage cheese and stir together. Once both ingredients combined, add tea-spoon of grated lemon rind and the chopped shallot.

Pour mixture into fry pan ( I find that you do not need to add oil to the pan as the fat from the chorizo prevents omelette from sticking)

Cook for 3- 5 mins before using egg flip to fold egg mixture in half in fry pan ( creates a lovely semi-circle) Continue to cook. Use egg flip to flatten Omelette, ensuring mixture cooks through.

Remove Omelette from fry pan once satisfied that eggs are cooked to perfection….Marry Omelette on plate with Chorizo Salad.

Breakfast Perfection….nothing more to say xx

Almond Meal Pancakes – with Blueberries, Lime and Double Cream

Dedicated to Little Lisa

Almond Meal pancakes with Blueberries, Lime and Double Cream

Almond Meal pancakes with Blueberries, Lime and Double Cream

The key to low carb / low sugar diets to treat each meal as a special occasion, a celebration.

Prepare each meal with love, think about the ingredients you will use in advance, planning is key….where will you source the fresh produce, a local market, health food store or supermarket?

Experiment…not everything will be success…but your failures in the kitchen will teach you as much as your successes do!

Enjoy the cooking process, the learning curve that you are on as gradually eliminate carbs and sugar food products from your diet.

Having just returned from holidays…I well and truly fell of the low carb/ low sugar bandwagon…But I am getting back on the horse…I REALLY noticed the effect of sugar on my body whilst away….The busy mind, difficulty with sleep and depleted energy sources ( it was as if I had a SUGAR hangover…it hurt!!)

But awareness of how my body reacts to sugar, more so than carbs, makes me more determined than ever pick up where I left off…So the low carb/ low sugar approach to life is once more in full swing.

And so I present Almond Meal Pancakes– with blueberries, lime and double cream

The perfect way to start ANY day

Makes 6 pancakes  / Serves 2-3 people

1 cup almond meal

2 Eggs

¼ water ( for puffier pancakes you could use sparkling water)

1 teaspoon baking powder

1 teaspoon of Natvia/ Stivia ( optional…you may not want to add sweetener)

Punnet of Blueberries

Some heavenly double cream

Place butter in pan, melt and spread around the pan.

Spoon pancake patter into pan ( you may need to use the back of a spoon to spread  pancake batter around the pan)

After pancake batter has been in pan for 2 mins cooking, press desired amount of blueberries into batter. Flip pancake over to cook other side.

Repeat till pancake mixture is no more!

** You may prefer to cook the pancakes without inserting blueberries into the batter. Make your pancakes, and when finished, place desired on amount of blueberries into pan, heat through….and then place liberally on your yummy almond meal pancakes.

Serve with double cream

Impossibly good


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