Firm, meaty halibut works well with all sorts of flavors. I love roasting it in one pan with two detoxifying wonders – Artichokes and Broccoli – for the perfect hormone-balancing dish.

Ingredients

Serves 2

300g (10 1/2 oz) tenderstem broccoli
360g (12 1/4 oz)halibut fillets
2 tablespoons capers
1 lemon, thinly sliced
a handful of fresh parsley, finely chopped
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chives

For the artichokes

1 x 400g (14oz) BPA-free tin of artichoke hearts, drained and halved.
2 garlic cloves, crushed
extra virgin olive oil
juice of 1 lemon
salt and pepper

Method

1. Preheat the oven to 200C/400F/gas mark 6.
2. Arrange the artichokes in an ovenproof pan with the garlic. Drizzle over a splash of oil, a squeeze of lemon juice and season with salt and pepper. Bake for 10mins.
3. Remove the pan from the oven, add the broccoli and halibut fillets and scatter the capers into the pan. Season well, then lay the lemon slices over the halibut and drizzle everything with a splash of oil.
4. Spoon any juices over the fish and broccoli before returning the pan to the oven. Bake for a further 15mins or until the fish is opaque and cooked through.
5. Before serving, sprinkle over the parsley, tarragon, and chives.
6. Serve with a mixed her salad or some cauliflower mash – recipes for which can be found in The Balance Plan

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I wish you good health!

Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

diary-free Gluten-Free Hormones Sugar Free the balance plan

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These date-free delicious protein balls are packed with fibre, protein and healthy fats to keep you full and satisfied and are ideal for stashing in your handbag for a healthy snack.

Remember, although refined-sugar free, this recipe contains dried apricots and all dried fruits are high in fructose so should be eaten in moderation. You guessed it, this recipe should feature in the 20% of 80/20!

Ingredients

Makes 12-15

50g (1 3/4) oz raw almonds
100g (3 1/2 oz) raw cashews
3 tablespoons coconut oil, melted
30g (1 oz) almond flour
30g (1 oz) unsweetened desiccated coconut, plus extra for rolling (optional)
3/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract or vanilla powder
90g (3 1/4 oz) dried unsweetened apricots, chopped

Method

1. Place the almonds and cashews in a large bowl. Cover them with hot water and leave to soak for 30 minutes, then drain and pat dry.
2. Put the soaked nuts into a blender or processor and process to a thick paste, scraping down the sides of the blender as you go.
3. Add the melted coconut oil to the blender and process until the mixture has a nut-butter-like texture.
4. Add the remaining ingredients, apart from the apricots, and process gently to combine. Then add the apricots and process just enough to mix them in.
5. Take one tablespoon of mixture for each ball, rolling it in your hands to make 12-15 balls. I find wetting my hands makes the balls easier to roll.
6. You can roll the balls in extra desiccated coconut, if you like.
7. Store in an air tight container in the fridge for up to one week, or in the freezer for up to 3 months.

Looking for more recipes? We are always busy developing new recipes so Join my Health Tribe to make sure you’re the first to hear all about them!

I wish you good health!

Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.

Healthy Snack the balance plan

The post Almond and cashew protein balls appeared first on London Nutritionist - Angelique Panagos, DipION FdSc mBANT CNHC.