Veggie-Packed Omelet

  • 4 large eggs

  • 1/4 cup unsweetened almond milk or heavy cream

  • Salt and pepper, to taste

  • 2 tbsp olive oil, divided

  • 1/2 small red bell pepper, diced

  • 1/2 small zucchini, diced

  • 1/4 cup diced red onion

  • 1 cup baby spinach, roughly chopped

  • 1/2 cup grated cheddar cheese (or any preferred cheese)

  • 1/4 cup chopped fresh parsley or chives (optional)

  1. In a medium bowl, whisk together the eggs, almond milk (or heavy cream), salt, and pepper until well combined. Set aside.

  2. Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat. Add the diced red bell pepper, zucchini, and red onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.

  3. Add the chopped spinach to the skillet and cook for an additional 1-2 minutes, or until the spinach is wilted. Transfer the cooked vegetables to a plate and set aside.

  4. Wipe the skillet clean with a paper towel and place it back over medium heat. Add the remaining 1 tablespoon of olive oil to the skillet.

  5. Pour the egg mixture into the skillet and cook for 1-2 minutes, or until the edges of the omelette start to set.

  6. Sprinkle the cooked vegetables evenly over one half of the omelette. Top the vegetables with the grated cheese.

  7. Carefully fold the other half of the omelette over the filling, and continue to cook for another 2-3 minutes, or until the eggs are fully cooked and the cheese is melted.

  8. Gently slide the omelette onto a plate and garnish with chopped fresh parsley or chives, if desired.

This Omelette is a quick and satisfying low-carb breakfast option. Packed with nutrient-rich vegetables and protein from the eggs and cheese, this meal will keep you full and energised throughout the morning. Enjoy!

Veggie-Packed Omelet
Veggie-Packed Omelet

Shrimp and Asparagus Stir-Fry

  • 1 lb medium-sized shrimp, peeled and deveined

  • 1 lb asparagus, trimmed and cut into 2-inch pieces

  • 2 tbsp olive oil, divided

  • 1/4 cup chicken broth

  • 3 cloves garlic, minced

  • 1/2 tsp grated fresh ginger

  • 1 tbsp soy sauce (or coconut aminos)

  • 1 tbsp lemon juice

  • 1/2 tsp red pepper flakes (optional)

  • Salt and pepper, to taste

  • Fresh chopped parsley or cilantro for garnish (optional)


  1. Prepare your ingredients: Rinse and pat dry the shrimp, then season with salt and pepper. Trim the asparagus and cut into 2-inch pieces. Mince the garlic and grate the ginger.

  2. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil to the pan. Once the oil is hot, add the shrimp in a single layer and cook for about 2 minutes on each side, until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.

  3. In the same skillet, add the remaining tablespoon of olive oil. Add the asparagus and cook for 3-4 minutes, stirring occasionally, until the asparagus is tender but still crisp. Add the garlic and ginger, and cook for an additional 30 seconds, stirring constantly to prevent burning.

  4. In a small bowl, mix the chicken broth, soy sauce (or coconut aminos), and lemon juice. Pour the mixture into the skillet with the asparagus. Cook for 1-2 minutes, allowing the sauce to slightly thicken.

  5. Add the cooked shrimp back to the skillet and stir to combine with the asparagus and sauce. Cook for an additional 1-2 minutes to heat the shrimp through.

  6. If desired, add red pepper flakes for some heat and adjust salt and pepper to taste.

  7. Remove from heat and serve hot, garnished with fresh chopped parsley or cilantro.

This Stir-Fry is not only quick and easy to make but also a healthy and delicious meal option. The dish is low in carbs, high in protein, and packed with nutrients from the asparagus and shrimp. Enjoy!

Shrimp and Asparagus Stir-Fry
Shrimp and Asparagus Stir-Fry