BREAKFAST: Vegetable Omelette

  • Recipe: For 6 servings
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • 12 tsp canola or olive oil
  • 12 eggs
  • 3 cups chopped spinach
  • 3 cups chopped mushrooms, chopped onion, and finely chopped garlic
  • 1 ½ cups cubed orange cheddar cheese

Method:

  1. Heat oil in skillet over medium heat
  2. Add eggs and vegetables and cook until set. Top omelette with cheese.
  3. Serve with toast

LUNCH: Grilled cheese with bacon

LUNCH: Grilled cheese with bacon

  • Recipe: for 6 servings
  • Prep time: 8 minutes
  • Cook time: 20 minutes
  • 3 table spoons of butter
  • 6 ounces of orange cheddar cheese
  • 12 pieces of whole wheat bread
  • 18 pieces of bacon
  • Bottle of ketchup

Method:

  1. Pre-heat pan for about 3 minutes
  2. Cook bacon on medium heat for 10-15 mins or until desired crispiness
  3. Spread butter on both sides of each piece of bread  
  4. Place bread with cheese on top (and add bacon into sandwich)
  5. Cut crusts off sandwiches if kids prefer
  6. Add ketchup to dip sandwich in

DINNER: Crispy skin sea bass

DINNER: Crispy skin sea bass + radicchio + endive + asparagus + Napa cabbage + lemon butter sauce

  • Recipe: For 1 serving.
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • 2 sides of European Sea bass (Branzino) - roughly 200 g - score the skin with 3 lines to reduce curling of fish.
  • 50 g radicchio (julienned)
  • 30 g endive (picked leaves)
  • 3 pc asparagus spears (peeled)
  • 50 g Napa cabbage (julienned)
  • ½ pc lemon
  • 30 g butter
  • Salt - to taste
  • Pepper - to taste

Method:  

  1. In a non-stick pan, place fish skin side down, on medium heat and let it slowly cook. This will crisp the skin nicely. Once skin is crispy, flip over just to heat other side. (For about 2 minutes)
  2. In another pan, bring to medium - high temperature and add a little bit of oil. Add asparagus, radicchio, endive, and cabbage.
  3. Sautee until everything is cooked.
  4. Add half a lemon's juice and remove from heat.
  5. Season with salt and pepper, then place your butter in and stir mixture until butter is incorporated.
  6. On your plate, place sautéed vegetable mixture and stack fish on top.
  7. There should be a little bit of the butter and lemon sauce remaining in the pan from the vegetables, drizzle that on your fish.