Thyroid Recipes

Thyroid Recipes

Healthy Flapjacks With Maple, Lemon And Coconut Syrup

By: Kate Bishop

Flapjack Recipe

What you need
  • 1 1/4 cup rolled oats
  • 2 tbsp chia
  • 1 cup milk
  • 1 egg
  • 1/4 tbsp baking soda
  • pinch of salt
  • 1 tbsp maple syrup

Process the oats until they resemble a fine flour, then mix in the remaining dry ingredients. Add the wet ingredients and blend until a smooth batter forms. Leave the batter to rest for about 10-20 minutes so it becomes nice and thick.

Wipe a small amount of coconut oil on a non-stick pan. When the pan is hot, drop about 2-3 tbsp of mixture to make one crumpet. (I usually fit about three or four in my pan). Flip the crumpets when the top is covered in tiny bubbles. Wait about two minutes or so for the other side to cook, then pop them on a plate. Turn down the heat, and repeat the process with the rest of the batter.

*Make sure your pan doesn’t get too hot, otherwise they will burn on the outside but still be raw inside.


Maple, Lemon And Coconut Syrup Recipe

Mix the ingredients together and pour over hot crumpets.

*For those of you looking for something a little more warming, try it with our strawberry compote.

Very Berry Breakfast Smoothie

By: Kate Bishop

What you need
  • 14 strawberries, frozen
  • 1 banana peeled and frozen
  • 1 handful of spinach
  • 1 cup of milk
  • 1 date, pitted
  • 1 tablespoon chia seeds
  • 1/4 cup of oats

Pop the frozen fruit and milk in a blender, followed by the remaining ingredients. Blend until thick, smooth and creamy.

*Tip: If you want to make it even thicker, freeze half the milk in an ice-tray, and add it in with the other frozen ingredients. However, make sure that your blender is powerful enough before trying this.

Cacao, Banana And Almond Milkshake

By: Divania Timmal

What you need
  • 1 medium-size ripe banana – frozen or fresh (I use frozen as I like the texture it gives the shake)
  • three-quarter cup of almond milk (or cow’s milk, if it agrees with you)
  • 1 heaped teaspoon raw cacao powder (NOT cocoa powder)
  • 3 pitted dates (I left mine soaking in 2 tablespoons of water in the fridge overnight, to make them softer)
  • half teaspoon hemp powder
  • half teaspoon flaxseed powder

Chuck it all into your blender, and blend until smooth.

Super Simple Chicken Curry

By: Divania Timmal



What you need
  • 1kg chicken (I use a whole chicken, cut into pieces of my preferred size, but legs or thighs only would work just as well!)
  • approx. 2tblsp of your cooking oil of choice — I use a mixture of cold-pressed coconut oil and grassfed ghee
  • approx. 1 tsp coarse salt
  • 1 large onion, sliced
  • 1 large tomato, chopped
  • 1 heaped teaspoon crushed ginger and garlic mix (this mix is difficult to come by in Korea, so I just use crushed garlic)
  • 2 elachi (cardamom pods)
  • 1tsp soomph (fennel seeds)
  • 2 medium-sized cinnamon sticks
  • 5 cloves
  • 3tsp masala
  • 2tsp chilli pwd
  • 0,25tsp hurdee pwd (turmeric)
  • 0,5tsp garam masala
  • optional: 3 potatoes, peeled and cut into quarters (or sixths, depending on their size)
  • optional: roughly chopped fresh coriander

1. Add oil, sliced onions, elachi (cardamon), soomph (fennel), cinnamon sticks and cloves to the pot and turn the heat to medium-high. Pot is not covered.

2. Keep an eye on the onions. When they are a lovely golden-brown colour (the ends might look quite a bit darker), add ginger and garlic mix.

3. Follow that with the masala, chilli powder and hurdee (tumeric).

4. Immediately throw in the chicken and mix to coat all the pieces with the spices. If you wait before doing this, the masala will burn. Sprinkle salt and cover.

5. Wait 15 minutes.

6. Add tomatoes and mix everything together. Cover.

If you leave out the potatoes: 

7. If you have decided to omit the potatoes, then YAY! You are basically done! Wait another 20-25 minutes, until the tomatoes have broken down.

8. Uncover, and cook off excess liquid until your desired gravy-thickness is reached.

If you want potatoes in the curry:

9. If you have decided to include the potatoes  (I usually do this: it makes the dish last a lot longer because of the added bulk), please ignore steps 7 and 8.

10. Once you add the tomatoes, wait about 10 minutes. Then, drop the potatoes in and sprinkle the garam masala on top. Mix and cover.

11. You may need to add a bit of water (maybe 0,25 cup) to help the potatoes cook a bit faster.

12. After about 20 minutes, poke a potato with a sharp knife. If it glides in smoothly, they are soft and amazing and done!  All potatoes obviously do not cook at the same speed. I have had some that are good to go in 15 minutes, and some that were still hard after 45. It just depends on the batch you’ve bought. As long as you keep an eye on them, and don’t let them turn into absolute mush, you’re golden!

13. Uncover, and cook off excess liquid until your desired gravy-thickness is reached.

14. Sprinkle some coriander on top and mix (optional). Serve over rice with a simple side salad.

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