Dr David Unwin’s Quick Bacon and Broccoli Fry-Up: The 8 Week Blood Sugar Diet Recipe Book – Dr Calre Bailey and Dr Sarah Schenker

8-week-blood-sugar-diet-recipe-bookThe 8 Week Blood Sugar Diet Recipe Book

By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley




Dr David Unwin’s Quick Bacon and Broccoli Fry-Up

“A delicious, easy lunch, kindly sent to us by the inspirational GP Dr David Unwin, who has been championing the low-carb, higher-fat approach to eating for some years. He has helped many of his patients lose weight, improve their blood sugars and reverse their diabetes; and was doing this at a time when people didn’t believe it was possible.” p. 53


Serves 1

3 rashers of bacon, diced

1 tbsp olive oil

100g button mushrooms

200g broccoli, roughly chopped, or leeks, sliced

20g cheese, grated

  • CALORIES 430
  • FAT 33G
  • FIBRE 6G
  • CARBS 4G


Fry the bacon in the olive oil, add the mushrooms and then the broccoli and cook until everything has softened and melded together. Add some black pepper and sprinkle on the grated cheese, and tuck in. (Even better, if you have time: place the mixture in an oven dish under the grill until it’s golden brown on top.)


Tip: you can replace the bacon with either 60g haloumi, fried first like the bacon, or 80g peppered hot smoked rainbow trout, which should be added at the end to the softened veg mixture.



Carbonara: It’s All Easy – Gwyneth Paltrow with Thea Baumann

it's all easy

It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.



Under 30 minutes



“Carbonara is the perfect lazy dinner—it’s cozy, comforting, and shockingly easy to make. Not to mention the fact that everyone almost always has the ingredients on hand. Keep some cubed bacon or pancetta in the freezer so you can make this anytime, in just minutes.” (p.66)




4 ounces pancetta or bacon, cut into small dice

2 egg yolks (or 3, to make it extra creamy)

1 large egg

1½ cups finely grated Parmesan cheese, plus more as needed

1 teaspoon freshly ground

black pepper, plus more as needed

¾ pound bucatini




Bring a large pot of heavily salted water to a boil over high heat for the pasta.

In an 8-inch sauté pan, cook the pancetta over medium heat until crispy, 5 to 7 minutes. Combine the egg yolks, egg, Parmesan, and pepper in a large bowl.

Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the hot pasta cooking water (the temperature is important because you are going to use it to cook the egg) and set aside. Next, drain the pasta, and add it to the bowl with the cheese and eggs, tossing immediately to mix everything together.

Add the pancetta and any rendered fat from the pan to the bowl, toss to coat, and add the pasta water 1 tablespoon at a time until the sauce reaches a creamy consistency (this usually takes about ¼ cup).

Adjust with extra cheese, pepper, and salt to taste.


































One Pot Chicken With Smoked Spices: Secrets From My Indian Family Kitchen – Anjali Pathak

Another simple, quick and delicious recipe from my new favourite recipe book…my twist was to use home grown purple skinned white fleshed sweet potatoes rather than potatoes (It is what I had available – the gardener picked them for me 5 minutes before I added to the pot)  Photographer could do with taking a bit more care! 🙂 But yummy all the same.



One Pot Chicken With Smoked Spices