The sirtfood diet recipe book a healthy lifestyle for weight loss

The Sirtfood Diet Recipe Book
A Healthy Lifestyle for Weight Loss
Jaydon Mack

Copyright © 2022 by Jaydon Mack
Subject to the agreement and permission of the author, this Book, in part or in whole, may not be
reproduced in any format. This includes but is not limited to electronically, in print, scanning, or
photocopying.
The opinions, guidelines, and suggestions written here are solely those of the author and are for
information purposes only. Every possible measure has been taken by the Author to ensure accuracy
but let the Reader be advised that they assume all risks when the following information. The author
does not assume any risk in the case of damages, personally or commercially, in the case of
misinterpretation or misunderstanding while following any part of the Book.
BEFORE YOU GO TO BED,
EAT 1/2 TEASPOON OF THIS AND BURNS FA
728% FASTER
CLICK HERE NOW FOR MORE INFORMATION

Table of Contents
Sirtfood Bites Breakfast
Raspberry and Blackcurrant Jelly
Chocolate and Coconut Balls
Spicy Shrimp Wrap
Beet & Cherry Smoothie
Salmon & walnut Soup
No-Bake Choco Cashew Cheesecake
Carne Asada Street Tacos
Sirtfood Chocolate Mousse
Fried Shrimp & Kale
Grape & Melon Juice
Greek Yogurt Smoothie
Quick Soft-Serve Cherry Sorbet
Breakfast Tofu Waffles
Prawn Arrabbiata
Lemon rosemary fish fillets
Sirt Wonder Smoothie
Chicken Mushroom Marsala
Tuna and Tomatoes
Salmon & Lentils
Steak Bites with Mushrooms
Chicken & Veggies Lunch Bowl
Lemon Tofu Cheesecake
Blueberry Smoothie
Apple Pancakes with Blackcurrant Compote
Chocolate-Covered Strawberries
Hunan Beef
Shish Kabob
Turkey and Asparagus
Chicken Breast with Asparagus
Cherry Mango Smoothie
Cherry Banana Smoothie
Tuna and Kale
Blueberry Walnut Crisp
Shrimp & arugula soup
Green Juice
Mediterranean Breakfast Quinoa
Breakfast Tofu Scramble
Dark Chocolate Walnut No-Bake Cookies
Salmon & Kale Omelet
Buckwheat Meat Patties
Turkey Bacon Fajitas
Arugula & Tofu Toast
Mediterranean Tofu Scramble
Oat and Berry Acai Bowl
Cacao-Coated Almonds
Buckwheat Chocolate Brownie
Pineapple Smoothie

Matcha Green Tea
Buckwheat& walnuts Pancakes
UGLY PLANT DISSOLVES BUTT + ARM FAT
CLICK HERE FOR MORE INFORMATION

Sirtfood Bites Breakfast
Number of servings:15
Total Time: 5 minutes
Recipes:
¾ cup walnuts
1 tablespoon dark chocolate broken into pieces
1 tablespoon cocoa powder
5-pound pitted Medjool dates
1 tablespoon extra-virgin olive oil
1 tablespoon ground turmeric
1 teaspoon vanilla extract
2 tablespoons water
Instructions:
In a food processor, put the chocolate and walnuts and grind till the powder is fine.
Add the rest of the elements apart from water and mix till the mixture takes the form of a ball. Depending on the
strength of the paste, you can add water; you don't want it to be so wet.
Shape the mixture into balls that are bite-sized with your hands and refrigerate them in an airtight jar for a minimum
of one hour before consuming them.
To achieve a different finish, if you want, you might roll any of the balls into some more desiccated coconut or
cocoa.
They can stay in your refrigerator for up to one week.
750 YEARS OLD HACK FORCES
PERMANENT FAT LOSS ?
CLICK HERE TO KNOW MORE

Raspberry and Blackcurrant Jelly
Recipes:
½ cup washed raspberries
2 leaves gelatin
½ cup washed with stalks removed blackcurrants
2 tablespoons dark brown sugar
1 cup water
Instructions:
Arrange the raspberries in two dishes/glasses/molds for serving. To soften the gelatin leaves, place them in a bowl
of cool water.
Put the blackcurrants with the sugar and ½ of water in a small pan and bring them to a boil. For 5 minutes, boil
vigorously and then remove from the heat. Leave for 2 minutes to stand.
Squeeze out the gelatin leaves and return them to the saucepan. Stir until it dissolves fully. Stir the remainder of the
water.
Pour the liquid into the dishes prepared and put in a refrigerator. In around 3–4 hours, or overnight, the jellies
should be ready.

Chocolate and Coconut Balls
Recipes:
1-pound Medjool dates, pitted
5-6 tablespoons cocoa powder
7-pound coconut flakes
2-pound chocolate chips
2-pound walnuts
Instructions:
Cut the dates into small pieces and remove the stones.
In a blender jar, add dates, walnuts, and cocoa powder. Blend until everything is combined.
Add coconut flakes and chocolate chips. Blend again until everything is well incorporated.
If dates are not blending, you can add 3-4 tablespoons of water. Make sure that you are not adding more than this
amount. Otherwise, the mixture will become too soft.
Now, take a spoonful of mixture in hand and make a round ball. Repeat the process until all the mixture has been
used.
Transfer balls to a platter. Place platter in refrigerator and cool for about 20 minutes before serving.
You can store these balls for a longer period in an airtight jar.
Serve and enjoy.
CLICK HERE NOW TO KNOW
WHICH UGLY PLANT DISSOLVES THICK
FAT ARM ?

Spicy Shrimp Wrap
Recipes:
4 buckwheat tortillas
1 pound shrimp, peeled
5-8 cherry tomatoes, cut into two
1/2 teaspoon Italian seasoning
1 avocado, chopped
½ cup green peas
1 tablespoon olive oil
Arugula leaves
1 lemon, sliced
Instructions:
Heat the oil in a pan over medium heat.
Once the oil is hot, add shrimp and cook for 4-5 minutes until cooked.
Season with Italian seasoning and mix well.
Once cooked, remove from heat.
Toss the tortilla on a griddle for 2-3 minutes.
Lay the tortilla on a plate.
Spread arugula leaves on each tortilla.
Divide shrimp, avocado, tomatoes, and peas on each tortilla.
Drizzle lime juice, paprika on each tortilla and serve!

Beet & Cherry Smoothie
Recipes:
2 small Beets ready to eat, cut into quarters
10 ounces unsweetened vanilla almond milk
½ frozen Banana
½ cup frozen Pitted cherries
1 tablespoon Almonds
Instructions:
Mix all items in your blending appliance.
Ready to serve once well mixed and liquefied.

Salmon & walnut Soup
Total Time: 1 hour
Recipes:
1 pound salmon, cut into cubes
1 tablespoon Italian seasoning
Salt and pepper, to taste
1/4 teaspoon paprika powder
2 tablespoons Olive oil
1 cup walnut milk
Parsley for topping
Instructions:
Put all ingredients in a slow cooker and cook on low heat for 1 hour.
Once cooked, remove from the cooker.
Drizzle parsley on top.
Serve and enjoy!

No-Bake Choco Cashew Cheesecake
Recipes:
¼ cup coconut cream
2 cups raw cashews
¼ cup pure maple syrup
¼ cup cocoa powder, unsweetened
1¼ cups walnut halves
¼ cup chopped dates
¼ cup almond meal
¼ teaspoon ground cinnamon
Instructions:
Line a parchment paper circle on the bottom of four 4-inch springform pans.
Place the peanuts, vanilla, maple syrup, cocoa powder, and coconut cream in a high-speed food processor or mixer.
Repeat the process until it is entirely smooth, occasionally scraping the pieces using a rubber spatula. This may take
a maximum of 10 minutes, depending on the performance of your device. Pour the mixture into a bowl and put it
aside. Clean the blender or food processor with a paper towel.
Place the cinnamon, dates, and nuts in the same blender or food processor. Mix and chop finely until mixed.
Beware not to over-process or make the mixture too sticky. If it is too late and the dough is too sticky, combine the
almond flour. Press on the prepared pot. Put the cheese mixture in a peel and smooth from above.
Put the pans in airtight containers for at least 3 hours, place them in the freezer to dry, remove the cheese from the
pots, and put them back in the refrigerator to prepare food.

Carne Asada Street Tacos
Recipes:
For Carne Asada:
2 pounds beef flank
1 cup soy sauce
1 cup chopped cilantro
½ orange
2 small limes
4 green onions
For Carne Asada Street Tacos:
2 avocados mashed
½ cup Cotija cheese
1 large finely diced onion
½ cup fresh chopped cilantro
8 corn tortillas
2 limes for garnishing
Instructions:
Place the Flank steak in a large storage bag of plastic. Add soy sauce, slices of orange, and lime juice. Chop the
cilantro and green onions and add them to the bag. All over the beef, rub the seasoning. Seal the bag and allow it to
marinate for a minimum of 6 hours.
Remove the marinade beef. Pat with a paper towel to rinse. Remove all of the extra herbs from the roast beef. Grill
the beef at 145°F till the internal temperature hits medium-rare.
Leave it to rest for 1 minute. Cut it against the grain and slice it into bite-sized parts.
Then spoon into a tortilla of mashed avocado. Top it off with a pair of strips of beef.
Use cilantro and onion for topping. Sprinkle with cheese from Cotija. Squeeze some lime juice over its top directly
before eating.
Serve with salsa.

Sirtfood Chocolate Mousse
Recipes:
8 ounces of mascarpone cheese
2 tablespoons of cocoa powder, unsweetened
1 tablespoon of a sweetener
Instructions:
Spoon the mousse into serving cups, then serve them and enjoy.
THIS PRODUCT WILL MAKE SLIM IN JUST
1 MONTH
CLICK HERE
NOW

Fried Shrimp & Kale
Recipes:
Salt and pepper to taste
1 onion, chopped
1 teaspoon garlic, minced
2 cups chopped kale
1 pound shrimp, trimmed
½ cup chopped tomatoes
1 tablespoon Lime juice
Instructions:
Heat the oil in a pan over medium heat.
Once the oil is hot, add onion and garlic and cook for 2-3 minutes.
Add kale to the same pan and cook for 5-6 minutes until kale is welted.
Add tomatoes and just cook for 2-3 minutes more.
Add shrimp and cook for 4-5 minutes until veggies are dried.
Drizzle lime juice on top.
Serve and enjoy!

Grape & Melon Juice
Recipes:
½ cucumber, peeled
30g stalks removed, young spinach leaves
100g red grapes seedless
100g of cantaloupe melon, peeled, deseeded
Instructions:
Mix all the ingredients in a juicer or blender until smooth.

Greek Yogurt Smoothie
Recipes:
1 cup unsweetened almond milk
¼ cup Baby spinach
½ cup Plain Greek yogurt
¼ cup fresh or frozen Blueberries
1 tablespoon Almond butter
3 or 4 Ice cubes
Instructions:
Mix the items together in a blending appliance.
Ready to serve once smooth.
MOM OF 2 SHEDS 70 LBS WITH JUST
ONE WEIRD DRINK

Quick Soft-Serve Cherry Sorbet
Recipes:
2 cups Cherries, frozen
2 Bananas, frozen
1 cup Coconut milk, full-fat
Instructions:
Add all of the sorbet ingredients to a blender, and combine until it is completely smooth without any chunks. It
should be the consistency of soft-serve.
Enjoy the sorbet alone, or consider topping it with toasted coconut, roasted walnuts, or dark chocolate shavings.

Breakfast Tofu Waffles
Recipes:
1 cup tofu
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups soy milk,
1 tablespoon apple cider vinegar
1/8 cup olive oil
Instructions:
Mix all waffle ingredients in an electric blender until well incorporated.
Preheat waffle iron and lightly grease with cooking spray.
Cook waffles according to the manufacturer’s instructions.
Serve with fresh berries, walnut cream, and chopped walnut.
Enjoy!

Prawn Arrabbiata
Recipes:
5 ounces raw prawns
2 ounces Buckwheat pasta
1 tablespoon extra virgin olive oil
½ Red onion, finely chopped
1 Garlic clove, finely chopped
1 ounce celery, thinly sliced
1 Bird's eye chili, thinly sliced
1 teaspoon dried mixed herbs
1 teaspoon extra virgin olive oil
2 tablespoons white wine
½ tin chopped tomatoes
1 tablespoon chopped parsley
Instructions:
Fry the garlic, onion, celery, and herbs in oil on low heat for 1-2 minutes. Turn up the heat to medium, add the wine
and cook until evaporated. Add the tomatoes and leave the sauce to simmer for 20-30 minutes, until it will reduce
and get a rich texture.
While the sauce is cooking, bring some water to a boil and cook the pasta as per the package directions. When
cooked, drain it and put it aside.
Put prawns into the sauce and cook for a further 3-4 minutes, till they've turned opaque and pink, then add the
parsley and the cooked pasta into the sauce, mix, and serve.

Lemon rosemary fish fillets
Recipes:
4 white fish fillets
1 tablespoon dried rosemary
4 tablespoons breadcrumbs
2 tablespoons lemon zest
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 teaspoon salt
Instructions:
Combine the rosemary, breadcrumbs, lemon zest, garlic powder, and salt in a food processor and blend until well
mixed.
Add the fish fillets, skin-side up, on a lined baking tray.
Grill for 3-4 minutes.
Turn the fish over and press a quarter of the breadcrumb mixture over the top of each fillet.
Drizzle with olive oil and grill for 4 minutes until the crust is golden and the fish is cooked through.
Serve with steamed spinach or baked potatoes.

Sirt Wonder Smoothie
Recipes:
One handful Arugula
One handful Kale
2 handfuls organic Strawberries
½ organic lime or lemon, juiced
½ cup filtered water
½ handful Watercress
½ teaspoon matcha green tea
3 sprigs Parsley
Instructions:
Put every ingredient into a blender except matcha, and whizz until really smooth.
Add the green tea powder to the matcha and send it a blend further until well balanced.

Chicken Mushroom Marsala
Recipes:
2 pounds chicken breasts
1 teaspoon pepper
1 tablespoon salt
½ cup flour
½ cup heavy whipping cream
¾ cup dry Marsala wine
16 ounces mushrooms sliced into bite-size
1 small-diced red onion
2 tablespoons extra-virgin olive oil
Instructions:
Filet your chicken breasts. With a meat tenderizer, cover each slice in plastic wrap and pound it.
Season the flour with salt and pepper on a plate and stir to mix. Heat a deep skillet over medium-high heat with
olive oil.
Dredge the chicken breast with flour on either side. Cook the chicken for about 9 minutes until each side is golden
brown. Ensure that 165°F is the internal temperature.
Cook the onions and mushrooms till they are browned and tender, using the same skillet that you pan-fried the
chicken in.
Add the Marsala wine and simmer for 1 minute or before half the volume decreases. Stir the milk into the wine and
get it to a boil.
Return the chicken to the mixture. Serve instantly.

Tuna and Tomatoes
Recipes:
1 yellow onion, chopped
1 pound tuna fillets, skinless and cubed
1 cup tomatoes, chopped
1 red pepper, chopped
1 teaspoon sweet paprika
1 tablespoon coriander, chopped
Instructions:
Heat up a pan with the oil over medium heat, add the onions and the pepper and cook for 5 minutes. They have to
be crispy and crunchy: don't overcook.
Add tuna, tomato, and paprika and quickly cook 1 minute on high heat.
Add coriander and serve immediately.

Salmon & Lentils
Recipes:
For Lentils
½ pound French green lentils
2 cups chopped yellow onions
2 cups chopped scallions
1 teaspoon chopped fresh parsley
Salt and ground black pepper
1 tablespoon minced fresh garlic
1½ cups peeled and chopped carrots
1½ cups chopped celery stalks
1 tomato, crushed finely
1½ cups homemade chicken broth
2 tablespoons red wine vinegar
For Salmon
4 (6-ounce) skinless salmon fillets
Salt and ground black pepper, as required
Instructions:
In a heat-proof bowl, soak the lentils in boiling water for about 14 minutes.
Drain the lentils completely.
In a Dutch oven, heat the oil over medium heat and cook the onions, scallions, parsley, salt, and black pepper for
about 10 minutes, stirring frequently.
Add the garlic and cook for about 2 more minutes.
Add crushed tomato, carrots, celery, lentils, and broth, and bring to a boil.

Reduce the heat to low and simmer, covered for about 20-25 minutes.
Stir in the vinegar, salt, and black pepper and remove from the heat.
Meanwhile, for salmon, preheat the oven to 455°F.
Rub the salmon fillets with oil and then season with black pepper and salt generously.
Heat an oven-proof sauté pan over medium heat and cook the salmon fillets for about 2 minutes without stirring.
Flip the fillets and immediately transfer the pan into the oven.
Bake for about 6 minutes or until the desired doneness of salmon.
Divide the lentil mixture onto serving plates and top each with 1 salmon fillet.
Serve hot.

Steak Bites with Mushrooms
Recipes:
2 pounds beef
2 pounds mushrooms
2 tablespoons Worcestershire sauce
1 tablespoon salt
1 tablespoon pepper
Instructions:
Preheat an air fryer at 400°F for 3 minutes. Slice beef into bite-size bits and cut mushrooms into halves.
Add to the mixture the pepper, Worcestershire sauce, and salt. For a few minutes, let it rest.
Add into the air fryer basket the beef and mushrooms. Then cook it for 5 minutes.
To make sure all the sides are soft and crispy, remove the basket and put the steak bites.
Cook for 5–7 more minutes. Once done, check to ensure that the beef temperature exceeds 145°F.

Chicken & Veggies Lunch Bowl
Recipes:
1 chicken breast
1 red onion, finely sliced
4-5 fresh tomatoes, sliced
Kale leaves, chopped
1 lime juice
Salt & pepper to taste
Instructions:
Coat chicken breast with oil, salt, and pepper all over. Grill chicken breast in a grill for about 5-10 minutes until
cooked and brown.
Once cooked, remove the breast from the grill.
Cut breast in bite-size pieces.
Assemble chopped kale leaves and tomato slices in a bowl.
Top with chicken breast.
Drizzle lime juice, salt, and pepper on top.
Serve and enjoy!

Lemon Tofu Cheesecake
Recipes:
24 ounces Silk tofu, drained
½ tablespoon Almond butter
1 cup Date sugar
½ teaspoon Sea salt
½ teaspoon Vanilla extract
2 tablespoons Lemon juice
1 teaspoon Lemon zest
½ tablespoon Cornstarch
8-inch Crust
Instructions:
Preheat the oven to 350 degrees. If you are preparing the lemon tofu cheesecake without a crust, I recommend
preparing eight individual ramekins to divide the filling between. Otherwise, make an eight-inch crust of your
choice.
Whisk together the lemon juice with the cornstarch to form a slurry.
In a food processor or blender, combine the cornstarch slurry and remaining ingredients until fully combined,
smooth, and creamy. You don’t want any lumps.
Pour the lemon tofu cheesecake filling into the prepared crust or ramekins. If baking with the crust, allow the
cheesecake to cook until set, about 30 minutes. On the оthеr hand, if you are using individual ramekins, the
cheesecake will only take fifteen to twenty- two minutes, depending on the size of the ramekins.
Allow the cheesecake to cool to room temperature, and then transfer it to the fridge until completely chilled
through.

Blueberry Smoothie
Recipes:
1 cup Almond milk
1 frozen Banana
1 cup frozen Blueberries
2 handfuls Spinach
½ teaspoon Cinnamon
1 tablespoon Almond butter
½ teaspoon Cayenne
Instructions:
Place the items into your blending appliance, then process. Once smooth, pour into your cups and enjoy.

Apple Pancakes with Blackcurrant Compote
Recipes:
1/3 cup porridge oats
¾ cup plain flour
1 teaspoon baking powder
A pinch of salt
2 apples, cored, peeled, and sliced into small pieces
1 ¼ cups semi-skimmed milk
2 egg whites
2 teaspoons extra-virgin olive oil
For the Compote:
¾ cup washed with stalks removed blackcurrants
3 tablespoons water
Instructions:
Make the compote initially. Put the blackcurrants, sugar, and water in a small pan. Simmer for 10–15 minutes.
In a large bowl, put the flour, oats, sugar, baking powder, and salt, and combine well. Stir in the apple and finally,
once you have a smooth blend, whisk in the milk a little at a time. To stiff peaks, whisk the egg whites and then fold
into the pancake batter. Shift the batter to a catcher.
Heat ½ teaspoon of oil over medium-high heat in a nonstick frying pan and pour about half of the batter in. Cook
until golden brown on all sides. To create four pancakes, remove and repeat.
Serve with the blackcurrant compote sprinkled over the pancakes.

Chocolate-Covered Strawberries
Recipes:
1 pound date chocolate
2 teaspoons honey
2 pounds strawberries, with stems
Instructions:
Rinse the strawberries and pat them dry. Set aside.
In a saucepan, add plenty of water and bring it to a boil.
Add chocolate to an oven-proof glass pan. Let it heat up. Stir the chocolate until nicely melted.
Set it aside for a while so that it can cool a little. Add honey and stir well.
Take one strawberry and dip it into melted chocolate. Roll it well until coated with chocolate.
Repeat the same process for all strawberries.
Place the strawberries into a platter. Drizzle honey on top.
Transfer the platter to the refrigerator for about 20 minutes before serving.
Serve immediately.

Hunan Beef
Recipes:
1 pound thinly sliced beef Flank steak
1 cup broccoli florets
½ red bell pepper
½ green bell pepper
5 green onions
½ onion
1 ½ teaspoons minced garlic
For Sauce:
½ cup beef broth
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon dark brown sugar
2 teaspoons chili paste
2 teaspoons cornstarch
Instructions:
Whisk together all the sauce ingredients in a little bowl and set aside.
Slice all the vegetables rather thinly into bite-size bits, mince the garlic and dice the beef.
Preheat a big, oiled skillet and cook the beef for about 7 minutes until it becomes golden brown. Remove and set
aside from the pan.
Mix the bell peppers, tomato, broccoli, green onions, and minced garlic together in the same pan. Cook for about 7
minutes until the vegetables soften.
Transfer the beef and vegetables back to the skillet.

Over the beef and vegetables, pour the prepared sauce. Toss it all together and leave it to cook for another 5
minutes. Occasionally, stir the ingredients.
Serve this protein dish on its own or with your favorite grain.
10 CUPS OF WATER SLOWS
METABOLISM
CLICK HERE TO KNOW MORE

Shish Kabob
Recipes:
3 pounds beef
¼ cup low-sodium soy sauce
½ cup teriyaki sauce
1 tablespoon steak seasoning
1 cup red wine
1 large green bell pepper, diced
1 large yellow bell pepper, diced
1 large red bell pepper, diced
8 ounces mushrooms
1 large red onion sliced into pieces
1 tablespoon salt as per taste
1 tablespoon ground black pepper, as per taste
Instructions:
In one-inch cubes, slice meat. Place the beef into a deep bowl. Cover and season with wine, soy sauce, teriyaki
sauce, and beef. Give at least 30 minutes to 2 hours for the beef to marinate.
Then have onions, bell peppers, and mushrooms cooked. Place them in a big bowl and add salt and pepper to the
seasoning.
Thread on to a skewer the bell peppers, beef, mushrooms, and onion.
Grill the kabobs on either side until they have a good crust on the outside, for around 3 minutes.
Leave skewers to rest before serving for almost 5 minutes.

Turkey and Asparagus
Recipes:
8 ounces turkey breast
2 cups asparagus
2 cloves garlic
½ red onion
½ bird’s eye chili
2 teaspoons extra virgin olive oil
½ cup full-fat coconut milk
Salt and pepper
Instructions:
Heat a skillet over medium-high heat, put oil, onion, garlic, chili, and let cook for 5 minutes.
Add turkey, cut in strips, and cook it another 5 minutes until golden on all sizes.
Add the asparagus, cut in 2-inch pieces, and after 2 minutes, add the coconut milk.
Let it simmer for 25 minutes until the sauce is creamy.

Chicken Breast with Asparagus
Recipes:
For Chicken
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons maple syrup
1 garlic clove, minced
Salt and ground black pepper, as required
5 (6-ounce) boneless, skinless chicken breasts
For Asparagus
1½ pounds fresh asparagus
1 tablespoon fresh lemon juice
DIRECTION
Add oil, lemon juice, Erythritol, garlic, salt, and black pepper in a bowl and beat until well combined.
Marinate chicken in this mixture for 2 hours.
Preheat the grill to medium heat. Grease the grill grate.
Remove the chicken from the fridge and discard the marinade.
Place the chicken onto grill grate and grill, covered for about 5-8 minutes per side.
Place the asparagus in a steamer basket and steam, covered for about 5-7 minutes.
Drain the asparagus well and transfer it into a bowl.
Add oil and lemon juice and toss to coat well.
Divide the chicken breasts and asparagus onto serving plates and serve.

Cherry Mango Smoothie
Recipes:
1 cup frozen sweet cherries
1 cup frozen mango
½ cup water
Instructions:
First, place the cherries and the mangoes into separate bowls and leave them out to thaw.
Mix the cherries and 4 ounces of water in your blending appliance and blend together.
You may add an extra ¼ cup of the water if you would like to thin it out a little, then pour it into a glass.
Rinse out the blender and add the mango and the remaining water.
Blend until smooth, adding additional water if needed.
Pour into a glass over the cherry layer.

Cherry Banana Smoothie
Recipes:
1 cup Organic cherries
2 Ripe bananas
1 cup Baby spinach
¾ cup coconut water
1 teaspoon Ginger, freshly grated
½ teaspoon Powdered turmeric
¾ teaspoon Pre-soaked chia seeds
½ teaspoon Powdered Cinnamon
Instructions:
Using a blender, blend together all ingredients until smooth.

Tuna and Kale
Recipes:
1 pound tuna fillets, skinless and cubed
A pinch of salt and black pepper
2 tablespoons olive oil
1 cup kale
½ cup cherry tomatoes, cubed
1 yellow onion, chopped
Instructions:
Steam kale for 6 minutes, drizzle 1 tbsp olive it and a pinch of salt, and mix well.
Heat up a pan with the remaining oil over medium heat; add the onion and sauté for 5 minutes.
Add tuna and cherry tomatoes and cook for 5 minutes.
Serve the tuna with the kale on the side.

Blueberry Walnut Crisp
Recipes:
¼ cup Walnuts, chopped
½ cup Rolled oats
2 tablespoons Date sugar
¼ teaspoon Sea salt
½ teaspoon ground Cinnamon
2 tablespoons Butter, cut into cubes
4 cups Blueberries
1 tablespoon Cornstarch
½ teaspoon Lemon zest
1 teaspoon Vanilla extract
Instructions:
Begin by preheating your oven to 350 degrees Fahrenheit and preparing six individual ramekins with non-stick
cooking spray. Set the ramekins on a baking sheet to avoid spilling.
In a bowl, toss together the blueberries with the cornstarch, date sugar, lemon zest, and vanilla. Once combined,
divide the blueberries between the ramekins.
To make the crispy topping combine the remaining ingredients with a fork or pastry cutter. It will be crumbly. Top
the blueberries in the ramekins with the crumble.
Set the baking sheet of ramekins in the oven and bake until golden- brown, about 30 minutes.
Remove the blueberry walnut crisp from the oven and allow the crisps to cool slightly before serving.

Shrimp & arugula soup
Recipes:
10 medium-sized shrimp or 5 large prawns, cleaned, deshelled and deveined
1 small red onion, sliced very thinly
1 cup arugula
1 cup baby kale
2 large celery stalks, sliced very thinly
5 sprigs of parsley, chopped
11 cloves of garlic, minced
5 cups of chicken or fish or vegetable stock
1 tablespoon extra virgin olive oil
Dash of sea salt
Dash of pepper
Instructions:
Sauté the vegetables (not the kale or arugula just yet, however), in a stockpot, on low heat for about 2 minutes so
that they are still tender and still crunchy, but not cooked quite yet.
You will need to save the Cook time for the next step.
Add the salt and pepper.
Next, clean and chop the shrimp into bite-sized pieces that would be comfortable eating in a soup.
Then, add the shrimp to the pot, and sauté for 10 more minutes on medium-low heat.
Make sure the shrimp is cooked thoroughly and is not translucent.
When the shrimp seems to be cooked through, add the stock to the pot and cook on medium for about 20 more
minutes.
Remove from heat and cool before serving.

Green Juice
Recipes:
30g rocket
75g kale
Two celery sticks
5g parsley
1cm ginger
½ green apples
½ teaspoon matcha green tea
Juice of ½ lemon
Instructions:
Juice all the ingredients except lemon and green matcha tea.
Manually squeeze the lemon juice into the green juice.
Pour a little green juice into a glass and whisk in the matcha.
Put the remaining green juice into the bottle, then mix again.
Drink immediately or save for later.

Mediterranean Breakfast Quinoa
Recipes:
2 tablespoons of raw almonds
½ cup of quinoa
½ teaspoon of ground cinnamon
1 cup of milk
½ teaspoon of sea salt
1 tablespoon of honey
3 dried apricots, finely chopped, divided
½ teaspoon of vanilla extract
1 date, pitted, finely chopped
Instructions:
Add almonds to a skillet. Place the skillet over medium flame. Roast until light golden brown. Turn the heat off and
keep it aside.
Add quinoa and cinnamon into the same pan on medium to low heat. Cook until warm. Stir frequently.
Add milk and salt and mix well. When it begins to boil, lower the flame and cook until liquid evaporates.
Add the rest of the ingredients (retain half the almonds) and mix well.
Divide into plates. Sprinkle remaining almonds and serve.

Breakfast Tofu Scramble
Recipes:
16 ounces block firm tofu
1 teaspoon salt
¼ teaspoon turmeric
2 tablespoons soy milk
¼ teaspoon garlic powder
Instructions:
Over medium heat in a pan, heat the olive oil.
Crumble the block of tofu right in the pan with a potato masher or a fork.
Cook & stir for about 4 minutes until the water from the tofu is dried.
Add salt, turmeric, and garlic powder.
Cook and stir for another 5 minutes.
Pour the milk into the pan, and stir to mix. Serve immediately with baby spinach, sauté veggies, and buckwheat
leaves.
Enjoy!

Dark Chocolate Walnut No-Bake Cookies
Recipes:
1/3 cup Walnuts, chopped
3 tablespoons Coconut oil
1/3 cup Cocoa powder
½ cup Dark chocolate chips
½ cup Almond butter
1/3 cup Honey
1 teaspoon Vanilla extract
1/3 teaspoon Sea salt
2 cups Shredded coconut, unsweetened
Instructions:
Prepare an aluminum baking sheet by covering it with kitchen parchment, wax-coated paper, or a silicone mat.
Melt the coconut oil with the almond butter and honey over low heat in a saucepan. Once melted, stir in the
remaining ingredients.
Use a tаblеѕрооn to ѕсоор оut роrtіоnѕ of the chocolate walnut dough and roll each piece into a ball in your hands.
Place the dark chocolate walnut no-bake cookie balls on the prepared baking sheet.
Freeze the cookies for 10 minutes to set up. Enjoy immediately or store the leftovers in a container in the freezer.

Salmon & Kale Omelet
Recipes:
6 eggs
2 tablespoons almond milk, unsweetened
Salt and ground black pepper, to taste
4 ounces smoked salmon, cut into bite-sized chunks
2 cups fresh kale, chopped finely and tough ribs removed
4 scallions, chopped finely
Instructions:
In a bowl, put eggs, almond milk, salt, and black pepper, and whisk well. Set aside.
In a non-stick skillet, heat the oil over medium heat.
Place a scoop of egg mixture, distribute it evenly by rotating the skillet and cook for around 1 minute.
Place salmon kale and scallions on top of the egg mixture evenly. Reduce heat to low and cook for about 4–5
minutes, or until the omelet is done completely.
Carefully transfer the omelet onto a serving plate and serve.

Buckwheat Meat Patties
Recipes:
1 cup buckwheat
1 pound ground chicken
1 pound ground beef
1 red onion, diced
2 carrots
2 eggs
1 tablespoon black pepper
1 teaspoon paprika
2 tablespoons salt
2 cups water
Instructions:
Prepare the ingredients of the recipe. Cook the buckwheat until it's finished, with two cups of water.
Preheat the skillet with oil and add the grated carrots and diced onion to it. Cook until you have softened the
mixture. After it's fried, mix it with a blender to puree.
Combine the buckwheat, eggs, and vegetables along with seasoning. Add the meat and whisk to blend until the
mixture is even.
Develop a patty size and brown on all sides. Place them on a tray to bake.
Bake at 350°F for approximately 30 minutes. When the patties are still warm, serve them.

Turkey Bacon Fajitas
Recipes:
3 eggs, lightly beaten
2 wholegrain tortillas
½ cup cherry tomatoes
1 red onion
2 turkey bacon slices
2 ounces cup shredded cheddar
1 teaspoon extra virgin olive oil
Instructions:
Sauté the onion with olive oil on medium heat for 5 minutes, add the eggs and stir continuously until they are done.
Add turkey bacon, finely sliced, and cheddar cheese on top so that it starts to melt.
Quick heat the tortillas on a pan (keep them soft), divide the egg mixture between them, and serve immediately.

Arugula & Tofu Toast
Recipes:
Sea salt and black pepper
1 teaspoon sesame seeds
1/4 cup guacamole
8 ounces tofu, firm and drained
4 slices buckwheat bread
Instructions:
Heat olive oil in a pan over medium heat. Once the oil is hot, add tofu and fry until golden brown from all sides.
Toast bread on a heated griddle for 2-3 minutes per side.
Spread guacamole on each bread slice and arrange it on a plate.
Arrange tofu on bread slice with arugula.
Drizzle sesame seeds.
Serve and enjoy!

Mediterranean Tofu Scramble
Recipes:
1 tablespoon of olive oil
1 small onion, chopped
½ small zucchini, chopped
1 small red bell pepper, chopped
1 tablespoon of Herbs de Provence or Italian seasoning or to taste
1 cup of baby spinach
½ cup of halved cherry tomatoes
1 tablespoon of sundried tomatoes in oil
½ package tofu, pressed of excess moisture, crumbled
Salt as required
Pepper as required
½ teaspoon of balsamic vinegar
2 cloves garlic, grated
Instructions:
Place a pan on medium to low heat.
Add oil. When the oil is hot, add all vegetables until they are soft.
Add the seasoning and cook.
Add spinach along with tomatoes and cook for a few minutes until the spinach wilts. Add tofu and mix well.
Heat thoroughly. Adjust the seasoning if necessary.
Remove from heat and serve.

Oat and Berry Acai Bowl
Recipes:
1/3 cup traditional oats
¼ cup frozen raspberries
¼ cup frozen blueberries
1 teaspoon acai powder
½ ripe banana
½ cup milk
½ cup mixed berries
2 teaspoons dried cranberries
1 tablespoon white chia seeds
1 tablespoon chopped pistachios
1 tablespoon chopped walnuts
Instructions:
Smoothly mix oats, frozen berries, acai powder, banana, and milk together. To thicken, stand for some minutes.
Spoon it in a serving dish. Drizzle fruit, seeds, pistachios, and walnuts on the top.

Cacao-Coated Almonds
Recipes:
2¼ cups almonds
¼ cup cacao nibs
¼ cup light brown sugar (not packed)
1 teaspoon instant espresso powder
Pinch of kosher salt
2 teaspoons, cornstarch
2 teaspoons, warm water
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
2 cups roasted whole almonds
¼ cup powdered sugar
Instructions:
Preheat the oven to 325°F. Have a large rimmed baking sheet lined with parchment paper handy.
Place the cacao nibs, sugar, espresso powder, and salt in a coffee grinder. Grind to turn into a fine powder.
In a large bowl, whisk the cornstarch with the warm water until thoroughly combined. Stir the maple syrup and
vanilla into the mixture. Add the almonds on top and fold until thoroughly coated.
Add the ground cacao mixture and combine until the almonds are thoroughly coated.
Place the almonds evenly on the baking sheet. Toast for 10 minutes and remove from the oven and stir gently. Toast
for another 5 minutes or until the coating looks mostly dry. Be careful not to allow it to burn!
Let cool on the sheet. The coating will further harden once cooled. Once completely cooled, place the nuts in a
bowl or Ziploc bag and dust with the sugar, shaking to coat thoroughly.
Store in an airtight container in the refrigerator for up to 2 weeks.

Buckwheat Chocolate Brownie
Recipes:
7-pound of buckwheat
2 tablespoons honey
4 tablespoons cocoa powder
2-pound dark chocolate, grated
½ cup coconut milk
1 teaspoon lime juice
Instructions:
Preheat your oven to 450˚ F.
In a large mixing bowl, add olive oil, honey, cocoa powder, and coconut milk. Beat for 4-5 minutes or until it
becomes a smooth paste.
Add buckwheat, lime juice, and dark cholate. Whisk again for few seconds.
Make sure that everything is well incorporated.
Spread butter paper in a skillet and spray it with some olive oil
Pour batter into the skillet.
Bake for about 30 minutes.
Serve and enjoy.
matcha green tea
Juice of ½ lemon
Instructions:
Juice all the ingredients except lemon and green matcha tea.

Manually squeeze the lemon juice into the green juice.
Pour a little green juice into a glass and whisk in the matcha.
Put the remaining green juice into the bottle, then mix again.
Drink immediately or save for later.
VIETNAMESE ANCIENT METHOD
DISSOLVE FAT CELLS
CLICK HERE FOR MORE INFORMATION

Pineapple Smoothie
Recipes:
½ cup, chunks of Pineapple from the freezer
1/3 cup Coconut water
1 peeled orange
1 tablespoon Fresh ginger, finely chopped
1/3 teaspoon Ground turmeric
¼ teaspoon Black pepper
¾ teaspoon Chia seeds
Instructions:
Mix all items in your blending appliance.
Ready to serve once smooth.

Matcha Green Tea
Recipes:
3 teaspoons matcha powder
1 cup ice
¼ cup cold water
2-3 ounces unsweetened vanilla almond milk, chilled
Dash of chai spice or vanilla
Instructions:
Pour ice into a shaker or bottle, and sift into a shaker two teaspoons of matcha powder.
Add ½ cup of cold water, shake thoroughly and pour in an ice-filled bottle. (The tea doesn't boil or dissolve, but it
mixes in. Allowing it to stay for a while after you shake it, the tea falls to the bottom, so shake it or stir it again to
get it mixed in!)
You can put about 2oz cold, unsweetened vanilla almond milk into a cup and sometimes whisk in a splash of coffee
or some fresh mint or chai spice. Of course, it depends on your mood!

Buckwheat& walnuts Pancakes
Recipes:
1 cup buckwheat flour
2 tablespoons Dates syrup
1 cup soya milk
1 tablespoon Olive oil
2 tablespoons walnut chopped
Instructions:
Mix all pancake ingredients in a bowl.
Heat oil in a pan over medium heat. Once the oil is hot, pour ¼ cup pancake batter and spread evenly.
Cook for 2-3 minutes until golden brown.
Flip and cook again.
Serve with walnuts and dates syrup on top.
Enjoy!

The sirtfood diet recipe book a healthy lifestyle for weight loss

Recommended

Recommended

More Related Content

Similar to The sirtfood diet recipe book a healthy lifestyle for weight loss

Similar to The sirtfood diet recipe book a healthy lifestyle for weight loss (20)

Recently uploaded

Recently uploaded (20)

The sirtfood diet recipe book a healthy lifestyle for weight loss