Stuffed Peppers with Beef and Millet

For 2 servings:
1/2 pound minced beef
1/5 cup of uncooked millet
2 red bell peppers (halved length wise and discard seeds)
1 tomato (chopped)
1 egg (lightly beaten)
1 large onion (finely chopped)
3 garlic cloves (finely chopped)
1 chili (finely chopped)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried basil
1 tablespoon dried parsley
Cook the millet as directed. Cook the onions, garlic, chilies and tomato with 1 tablespoon olive oil in a pan for 3 minutes. Now add the meat and cook until no longer pink.
Add the meat mixture, millet, and all other ingredients except red peppers to a bowl and mix it up. Pack the mixture into the red pepper halves. Bake at 350F for 30 minutes or until peppers are tender.

(I subbed out the millet with chopped brown rice spaghetti noodles)

Grilled Asparagus Beef Rolls

For 2 servings:
8-12 Spears of Asparagus (depending on size)
4 pieces of thinly sliced beef
4 oil-packed sun-dried tomatoes
1/2 cup goat cheese
4-8 fresh basil leaves (depending on size)
2 tablespoons olive oil
Steam or boil asparagus until slightly soft, and set aside. Spread 2 tablespoons of goat cheese on each slice of beef, then add a sundried tomato to each, plus 1-2 of the basil leaves. Place 2-3 asparagus on top, then roll the beef around it. You can stick a tooth pick through to hold it together.
Place on a preheated grill or frying pan for about 3-4 minutes on each side, until meat is cooked, then serve.

Roasted Vegetable Salad with Boiled Egg

For 2 servings:
4 boiled eggs
2 Bell Peppers (any color)
2 tomatoes
1/2 a zucchini
6 shallots
3 cups of baby spinach
Olive oil
Salt and pepper
Heat the oven to 450 degrees F. Place chopped up peppers, tomatoes, zucchini and onions in a roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Hard boil the eggs, peel, cut in half and set aside.
In a large bowl add 3 cups of baby spinach, chopped up vegetables, egg halves and serve. Add some extra olive oil and a squeeze of lemon if you like.

Millet with Avocado and Tomato

For 2 servings:
1/2 cup of millet
15 cherry tomatoes
1 avocado
A handful of pumpkin seeds
A handful of fresh basil
2 garlic cloves (minced)
1 tablespoon of grated ginger
1 tablespoon olive oil
Juice of 1 lemon
A lovely light dinner. Cook millet as directed, mix all ingredients together, then season to taste.

Vegetable Quiche

For 2 servings:
1 Bell Pepper
2 Red Onions
1/2 Zucchini
3 Eggs
1 Clove Garlic
Pine Nuts (a handful)
Fresh Basil leaves (a handful)
3 Tbsp Olive Oil
Green salad leaves
Preheat oven to 180C. Chop vegetables and panfry with 1 1/2 tbsp olive oil on medium heat for 3-4 minutes, then add to a well oiled ovenproof dish.
Add basil, garlic, pine nuts and eggs to the food processor. Now pour over the vegetables and bake for 25 minutes or until firm in the center. Serve with green salad.

Chicken Coconut Curry

For 2 servings:
500g Shredded chicken
4 medium tomatoes, chopped
1 medium onion
1 can coconut milk
2 cloves garlic
1 tablespoon coconut oil
1 chili pepper (seeds removed)
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
Salt to taste
Chop up the onions, garlic and chili pepper - you can use your food processor to save time. Add them to a frying pan with the chicken and a tablespoon of coconut oil for 5 minutes. Then add all the other ingredients, and simply leave it to simmer for 30 minutes on a low heat.

Chicken Zucchini Burgers

1 lb (400 gram) chicken breast fillets
1 cup chopped zucchini
2cm piece fresh ginger chopped
2 spring onion chopped
1/4 cup fresh coriander leaves
1 tablespoon coconut aminos
1 egg
3 tablespoons freshly ground flaxseed
Extra virgin coconut oil
Blend everything except the oil in the food processor. Heat oil in a large frying pan over medium-high heat. Now use a large spoon to form 5-6 patties. Cook patties for 3 to 4 minutes each side or until browned and cooked through.