Bulletproof coffee: 1 tsp. cocoa butter, 1 tsp butter, 1 splash of double cream, Coffee of your choice. If you don’t like coffee, try melting a square of 100% chocolate in it. Those little handheld battery whisks make this an absolute treat.

Chia seed porridge: 2 tbsps. chia seeds, 1 small tin of coconut milk, cinnamon or nutmeg or both to taste. Mix thoroughly. Place in a bowl overnight in the fridge and eat hot (pot or microwave 2mins) or cold in the morning.

Bread for toast: 1 jar tahini or any other sugarless nut butter you can get your hands on – it also works with the flaxseed packets in Aldi or Lidl. 6 eggs, 1tbspn apple cider vinegar, ¼ tspn bicarbonate of soda. Mix it all well with handheld blender, put in a lined loaf tin and bake for 30 mins on 180. You can freeze and toast this, its heavy but have it with salmon and cream cheese or mashed avocado, scrambled eggs etc. you won’t need much, it’s very filling. You can add grated cheese or herbs\garlic salt for different flavours.

Wraps: you can use these for breakfast or lunch and they keep in the fridge for 3 days if you like to plan ahead. 1 egg, ¼ block of halloumi OR 1/8 block halloumi and 1/8 pack of the mozzarella. Also works with brie. Blend thoroughly and dry fry in a non-stick pan, don’t be in a hurry to turn it over. Spread it out for a wrap or make smaller ones as pancakes to have with bacon, works especially well in a flat pannini press. These make great BLT wraps, but we have them filled with everything from shredded pork or beef and horseradish to plain old coleslaw.

Granola: Once in a while, if I am really in the mood for something different, I will grind up pecans, macadamias, walnuts and salted almonds. Throw in some linseeds or chai seeds and pour coconut milk/cream over it, alternatively melt 1 square of 100% and a tablespoon of cocoa butter and use it to make granola bars or fat bombs with the mixture above.

Ground almonds: mix with grated mozzarella cheese  and microwave for 2 mins, add an egg and mix well, garlic salt if desired, roll flat for pizza base or make rolls or scones with them. bake 15 mins at 180. You can also mix with grated cheese to top a “pie”.

Halloumi fries: Just chip and dry fry, Great with avocado/ sauerkraut/ chopped fried peppers and herbs. Can be used as a base for party food instead of blini’s, bread etc.

Edam: lay flat on greaseproof paper and cut into triangles, sprinkle with seasoning/flavouring, bake 10 mins until slightly browned, leave to cool.

Cheese pops: cut cheese into 1cm squares, leave to air dry for 48 hours. cook high and fast until they pop in the oven.

Electrolyte Mayonnaise: Crack a whole fresh egg into a wide measuring jug, add 1 tbspn Dijon mustard, quarter of a teaspoon of Lo-salt and 3 quarters of a teaspoon of himalayan salt Blend with a stick blender and slowly drizzle light olive oil as you blend. Add 1 tsp apple cider vinegar. Add salt and pepper to taste.

Homemade coleslaw: Depending on your budget use fennel, white cabbage or red cabbage. Shred finely (I use a food processor) Add 1 shallot and a bag of radishes finely chopped. Mix thoroughly with mayonnaise, homemade or otherwise.

Avocado: Slice and fry in butter or coconut oil, serve with salt and pepper. Amazingly good for you and very filling with bacon, halloumi, sauerkraut, salad, feta cheese, cucumber, or mashed with chilli and lime.  Raw avocado added to smoothies with coconut milk or cream and pure cocoa powder or smooth nut butter or both is both tasty and nutritious!

Burger in between fried halloumi with cheddar, guacamole, bacon, fried egg, tomatoes and spinach