Ingredients
2 tablespoons yellow onion, peeled and finely chopped*
2 tablespoons green pepper, cored, seeded, and roughly chopped*
4 large eggs
1 tablespoon soy milk (optional):
1 teaspoon chilli powder, or to taste (optional)
1 teaspoon olive oil
1 tablespoon salsa (optional)

Instructions:
Lightly coat a large non-stick sauté pan. Add onion and green pepper and sauté, stirring often, until tender, about 10 minutes. Remove and set aside. Meanwhile, beat egg with milk, Stir in chilli powder. Heat olive oil in the large non-stick sauté pan over medium heat. Pour in the eggs and cook until almost set, occasionally lifting edges so that uncooked portion flows underneath, 2 to 3 minutes. When eggs are set, place onions, green pepper, on top. Fold with a spatula and continue cooking; until lightly browned, about 1 minute. Top with salsa

Ingredients:
4 eggs
1 teaspoon olive oil /Ghee
1 tablespoon soy milk (optional)

Instructions: Lightly coat a large non-stick pan with oil and heat over medium flame.
Beat eggs with soya milk or water, if desired. Pour into pan and cook, stirring often, until scrambled
Season with sea salt, pepper, fresh parsley & chives to taste

Ingredients:
20 grams protein powder
1 cup blueberries
1 cup strawberries
3 macadamia nuts
4 ice cubes

Instructions: Place all ingredients in a blender and blend at high speed until smooth, about 1 minute. Add a little water if smoothie is too thick. If you prefer, eat the nuts on the side.

Protein/Carbohydrate mix:
1 palm
Soy milk (approx. 1 1/8 cups)
Protein powder
(e.g., ketoslim Whey powder – available at our clinic) approx. 1 ½ scoops

Carbohydrate: ½ palm
Fibre X cereal

Fat:
Macadamia nuts, almonds sunflower seeds 3-4 crushed

Protein:
1 palm
3 medium eggs

Carbohydrates:
1 palm
1 ½ slices of gluten free yeast free bread

Fat:
1 tsp. ghee

Method:
Beat eggs with a little water or soya milk and season with sea salt, pepper, fresh parsley and chives.
Serve on toasted bread spread with ghee