In Healthy Every Day, Pete Evans shares his favourite recipes for good health and vitality. Inspired by a ‘paleo’ way of eating, these are the meals he cooks for his family every day, featuring loads of fresh veggies, nuts and seeds, sustainable seafood and meat, and free of gluten, sugar and dairy.

Drawing on his love of the cuisines of Thailand, Turkey, Vietnam and Morocco, he shows you how to make lighter, healthier versions of your favourite breakfasts, salads, curries and burgers. And while you won't find any sugar, there are some delicious gluten- and dairy-free treats, such as Young Coconut Ice Cream and Raspberry Mousse Cheesecakes.

Healthy Every Day makes it easy to change the way you cook and eat, inspiring you to create delicious meals that will make you feel (and look!) fantastic. ‘Food is a celebration, something that brings people together. Create delicious meals that nourish you, your family and friends.’

SAMPLE RECIPE
Mexican Frittata with Prawns & Avocado Salsa (pictured)

serves 4 | prep 15 mins | cooking 10 mins

8 large eggs
Pinch of salt and pepper
1 handful of fresh coriander 
leaves, finely chopped
1 lemon, 1⁄4 juiced, 
zest finely grated
200g shelled and deveined green prawns
1 tbs coconut oil
Dried chilli flakes, to serve
Handful of rocket, to serve
avocado salsa
2 avocados, finely chopped
2 tomatoes, finely chopped
¼ red onion, finely chopped
1 garlic clove, finely chopped
1 large handful of fresh coriander 
leaves, roughly chopped
2 limes, juiced
1 tbs extra-virgin olive oil
2 red jalapeño chillies, halved, 
deseeded, thinly sliced

Preheat the oven to 240°C/220°C fan forced. Whisk the eggs in a large bowl 
with the salt and pepper. Add the coriander, lemon juice and zest. Roughly chop the prawns and add to bowl.

Melt the coconut oil in a small ovenproof frying pan over medium heat. Add the 
egg mixture. Slowly move a spoon around the eggs for about a minute, then put the pan in the oven for 4–5 minutes or until 
the eggs are lightly golden and slightly risen. (You often get frittata that is very 
firm, but I’d rather have it in a hot oven for 
a shorter amount of time, so the middle 
is cooked but not set.)

Meanwhile, for the avocado salsa, mix
 all the ingredients together in a large bowl.

Run a knife around edge of frittata. 
Slide onto a board or plate. Top with the avocado salsa and sprinkle over the 
chilli flakes and rocket.

Author Biography

Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, TV presenter, adventure seeker and father. Born in Melbourne and raised on Australia's Gold Coast, Pete Evans is a true blue Australian with a strong passion for fresh food, surfing and fishing. He's one of Australia's leading authorities on healthy cooking and lifestyle and is dedicated to improving people's lives through education about nutritional food and wellness. Pete is co-host of Channel 7's hugely successful international show My Kitchen Rules, which is now in its fourth season.