brown wooden spoon on white ceramic bowl

Maintain your MANE

with my hair-loving recipes!

My healthy hair recipe guide is full of wonderful meals that are easy to make and packed with all the necessary nutrients, vitamins, and minerals you need to keep your locks looking luscious.

I have highlighted two of my favourites below! 

hair recipes

Sample Recipe 1 - Spinach and Sweet Potato Egg Muffins

4 servings - 35minutes

  • 8 millimieters Avocado Oil
  • 1 Sweet Potato (medium, peeled and chopped into cubes)
  • 15 millimeters Extra Virgin Oil
  • 180grams baby Spinach
  • 8 Eggs
  • 59 millimeters Water
  • 3 grams Sea Salt
  • 1 gram Black Pepper
  • Directions
    1. Preheat the oven to 350ºF (177ºC). Lightly grease a muffin pan with avocado oil
    2. Steam sweet potato in a double boiler for 8 to 10 minutes, or until tender when pierced with a fork. Let cool slightly.
    3. While the sweet potato is steaming, heat extra virgin olive oil in a large pan over medium heat. Sauté the spinach until wilted and tender. Let cool slightly.
    4. When spinach and sweet potatoes are cool enough to handle, divide evenly into the muffin cups of the prepared pan.
    5. In a mixing bowl whisk eggs until well scrambled. Whisk in water and salt and pepper.
    6. Pour the whisked eggs into the muffin cups to cover the sweet potato and spinach.
    7. Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top.
    8. Remove from oven, let cool and enjoy!
crab cakes

Sample Recipe 2 - Crab Cakes

3 servings - 50minutes

  • Ingredients
    28 grams Mayonnaise
    5 grams Dijon Mustard
    1 gram Old Bay Seasoning
    180 grams baby Spinach
    1 Egg
    5 millimeters Lemon Juice
    2 grams Sea Salt
  • 227 grams Fresh Crab Meat
    30 grams Seed Crackers (crushed finely)
  • 21 grams Fresh Butter (melted, optional)

  • Directions
    1. Whisk the egg in a large bowl. Add the mayonnaise, dijon mustard, old bay seasoning, lemon juice, and salt.
  • Whisk well to combine.
    2. Add the crab meat and the crackers and gently stir, being careful not to break up the crab meat too much. Cover and refrigerate for 30 minutes to firm up.
    3. Heat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
    4. Remove the crab mixture from the fridge and divide it into even cakes roughly
    5. 2.5-inches in diameter. Do not flatten them. Place them on the baking sheet.
    6. Brush the top of the crab cakes with melted butter (optional).
    7. Bake for 13 to 16 minutes, until lightly browned around the edges. For extra color and crispiness, broil for one to two minutes on high.
  • 8. Remove from the oven and enjoy!

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