As you probably know, the data protection rules are changing. The general data protection regulation (GDPR) is coming into force on 25 May 2018. Continue reading
You’ll see that in many of my recipes I feature something called XVOO – that’s extra virgin olive oil for people who are too lazy to type it out. I also write it like that because I want to draw your attention to it as an ingredient. We all know it’s an oil with a healthy reputation but it may be a lot more powerful than we realise.
Paté makes a perfect low carb high fat snack. When it comes to superfoods, liver is very near the top of the list providing way more nutrients per gram than the fruits and vegetables which often hog the limelight. Continue reading
One of the most frequent questions I get from low-carbers is ‘how do I thicken a sauce?’ For those of us who were taught to make a roux with butter and flour, or mix up a tablespoon of cornflour, going gluten-free and low carb can be a challenge. I’ve found several options that work well for different recipes: Continue reading
My nutrition clients often ask me what they can dress their salad with, since most off the shelf varieties are packed with added sugar and dubious fats. My stock reply has always been olive oil and lemon juice… Simple, but not exciting. Lately I’ve been inspired to create something with a bit more punch. Continue reading
We’re out in Turkey enjoying the amazing climate and incredible food. Breakfast this morning was incredibly Dissident: Turkish yoghurt, extra virgin olive oil, dried cherry tomatoes and fresh (not dried) almonds. We’ve got mandarins, pomegranates and bananas growing around our villa. Continue reading
If you are missing your breakfast smoothie, here’s one that won’t send you into glycolysis. Continue reading