Grain Free Ricotta Gnocchi

Winter – the season of comfort food. This recipe is the perfect grain free alternative to pasta.

Grain free gnocchiMakes 2 large servings Continue reading


How to Cook Eggs

If we were to describe eggs in 5 words it would be: fast, easy, versatile and a-delicious-source-of-protein…ok so we might have cheated with that last word (because, let’s face it, describe eggs in 9 words isn’t as catchy). Eggs are a great source of protein and they are easy to whip up when you need a nutritious meal but don’t have much time. This post is pretty much Egg Cooking 101.


Hard Boiled Eggs

Hard boiled is pretty much the easiest way to cook an egg.

  1. Place eggs in a large saucepan with a little pinch of salt (this makes them easier to peel) and cover them with cold water.
  2. Over high heat, heat the saucepan until it reaches boiling point.
  3. Once the water is boiling, remove the saucepan from the heat and let the eggs stand in the water, covered, for 9 minutes.
  4. Drain, cool, peel and serve.

Scrambled Eggs

Ok, this is probably the second easiest way to cook eggs. This recipe makes 1 serve.

  1. In a bowl, mix 2 eggs, a pinch of Celtic sea salt and pepper and ¼ of a cup of milk until combined.
  2. In a fry pan and over medium heat, melt 1 tbsp. of butter, ghee or coconut oil. Once melted, pour in the egg mixture.
  3. Don’t touch the mixture until it begins to set (as tempting as it is!). Once it has started to set, use a spatula to gently pull the eggs into the middle. Continue until the egg is thick and no running bits are left. Remove from heat and serve.

Fried Eggs

This one is for over-easy eggs.

  1. Melt 1 tbsp. of butter, ghee or coconut oil in a fry pan. Once the pan is hot, crack in your egg.
  2. Reduce the heat to low and cook slowly until the whites are set and the yolks have thickened.
  3. Carefully flip the egg over and cook until your desired gooeyness. Sprinkle with a pinch of Celtic sea salt and pepper and serve.

Check out our Fried Egg Salad recipe here.

Poached Eggs

This recipe is for 2 poached eggs and goes excellently with some rashers of home-cured bacon.

  1. Heat water in a large saucepan until it is boiling. Once it reaches boiling point, reduce the heat to a simmer.
  2. Add a dash of vinegar to the water and stir with a wooden spoon. Carefully slide in the eggs, one at a time.
  3. Leave eggs to cook for 3 – 5 minutes (depending on how runny you want your yolks). Using a slotted spoon, lift the eggs from the water, drain and serve with a pinch of Celtic sea salt and pepper.

What to eat with Copper Toxicity

In order to detox from excess copper we need to heal our gut and digestive system. We can do this by (1) Eating more animal products, (2) eating more fat, (3) avoiding dairy products, (4) avoid foods that further deplete zinc and/or increase copper and (5) drink more water.


  1. Eating more animal products

Animal products are the most concentrated source of zinc. In particular, we should eat more:

  • Beef,
  • Lamb,
  • Chicken,
  • Buffalo,
  • Eggs, and
  • Venison.
  1. Eating more fat

Adding more fat into your diet will help with bile production and enable a clearer pathway for the excess copper to be excreted. Make sure that you are eating good quality fat, none of these chemically manufactured seed oils – that will just make your condition worse!

  1. Avoiding dairy products

So dairy doesn’t actually add copper to your body, but it does contribute to depleting your zinc levels and throwing your copper-zinc ratio further out of whack. It is especially detrimental to copper toxicity when dairy is eaten with foods high in phytates (rice and grain-based foods such as wheat bran, rice bran, whole wheat, corn, rye, oats and brown rice) as it dramatically decreases our body’s ability to absorb zinc.
Toxic Food - What NOT to eat with Hashimoto's

  1. Avoid foods that further deplete zinc and/or increase copper

These foods include:

  • Chocolate,
  • Shellfish,
  • Coffee,
  • Sugar,
  • Wheat,
  • Soy,
  • Avocados,
  • Leafy greens,
  • Sunflower seeds,
  • Sesame seeds, and
  • Beef liver. is an excellent website for analysing which foods have high levels of copper or a less than optimal zinc-copper ratio.

  1. Drink more water

So we touched on the importance of drinking water to mobilise the excess copper before. But it is important not to drink water half an hour before, or an hour after eating, as this can dampen digestion through diluting gastric juices. Another important note if you want to go down the route of TCM, never drink cold water (for the same reason as not eating cold food).

Ok so these guidelines seem all well and good on paper, but the truth is, in the early stages of the copper detox process you may not be able to stomach all that meat and fat. And that’s ok. Detoxing takes time. We found that homemade chicken broth with a little bit of organic, grass-fed butter (and yes we know we said to avoid dairy, but this was one of the fats we could tolerate, you could always try ghee) was all we could eat for a while.

But as our digestion starts to heal and the copper detox process begins, we can slowly introduce more foods. For example, we were able to tolerate a little bit of chicken breast and some zucchini. We also could eat pumpkin seeds – and whilst technically they are high in copper, they are one of the few plant-based sources of high zinc.

Choosing Eggs


Eggs are a great snack or addition to a lunch box. Hard boiled eggs are particularly good as they’re easy to make ahead and travel with (although make sure you peel them before you pack them to avoid that “hard boiled egg” smell that so easily fills the air!). They carry many flavours so well – our favourites are butter or mayo with black pepper and ham. And they only take 4 – 8 minutes to cook…plus peeling time!

However, one important factor when cooking with eggs is to make sure you know the source of the eggs you are using. Pasture-raised eggs are best. These kinds of eggs are a significantly better source of long-chain omega-3 fatty acids (check out Why I Love…Eggs). The chickens they come from are also healthier than the conventionally raised chickens as they have access to sunlight, fresh air and are fed on their natural diet of grass and bugs.

But navigating your way through the many categories of eggs in the supermarket can be confusing (not to mention the advertising and marketing tricks companies use)!

The main kinds of eggs we come across are:

  1. Good old fashion ‘Eggs’

The typical ‘Home brand’ eggs you see in the supermarket. These eggs come from chickens raised in cramped cages, who never see the sun, fed on a grain diet and are generally given antibiotics. These facilities use artificial light to increase egg production and the air the chickens breathe are filled with dust (and in some overseas facilities, can contain ammonia).

  1. Cage-Free Eggs

Literally, the chickens these eggs come from are not bred in cages…BUT they are still raised indoors in cramped conditions. So really, not much difference to the no brand ‘eggs’. There is no guarantee that these eggs are not given antibiotics or not fed on grains.

  1. Farm-Fresh, Omega-3 Eggs

Farm-Fresh is a little misleading. This label just means that the chickens were fed grains, with maybe a little added flax to increase the omega-3s. Most of the time, the chickens are cage raised and their welfare is not any different to the chickens who produce the good old fashion ‘eggs’.

  1. Certified Organic Eggs

Certified Organic means the chickens consumed organic grains. If you don’t have access to pasture-raised eggs, these are the next best choice.

  1. Pasture-Raised Eggs

These are the kinds of eggs you would get if you were to have chickens in your backyard. Although, given the space needed to own chickens, this is not always an option. But with the increasing presence of farmers market, hopefully there is one near you where you can buy your eggs from.

Check out our egg recipes here!