Here Are 13 of the Best Sirtfood Dinner Recipes
For those who have started or are continuing the Sirtuin diet, the recipes are, unfortunately, a bit limited.
You find this diet useful and want to follow it, but you may have difficulties consuming the same things. Or you might just be wondering if there’s anything new you can eat while on this diet.
The answer is “yes,” there are a variety of foods you can eat while still following the diet. Below is a list of some of our favorite recipes.
One goal of this diet is to restrict calories, so we’ll stick to that. The other goal is to consume foods that help activate the protein sirtuin, so we have included that as well.
So, while enjoying a delicious dinner, you will be able to enjoy sticking to this diet at the same time.
13 Sirtfood Dinner Recipes
1. Omelet with Bacon (1 Serving)
Watch Sirtfood Bacon Omelet Recipe Video
Nutritional FactsCalories: 370
Net Carb: 1.1g
Total Fat: 31g
Protein: 20g
Sounds like breakfast, right? But believe us. This is a great dinner idea. Besides being delicious, it will make you feel full until the next morning.
Ingredients
2 eggs
1 tablespoon extra virgin olive oil
2 slices of bacon
Recipe
Step 1. Start by preheating your pan first. This makes your egg cook faster and helps spread the oil evenly throughout the pan at the stage of adding the oil.
Step 2. Beat the eggs in a bowl, pour the oil into the pan and fry the eggs. Put the bacon you fried in a different pan beside the plate where you served the eggs.
Step 3. If you wish, you can eat 1 slice of buckwheat bread with it.
2. Tabbouleh with Strawberry (2 Servings)
Nutritional Facts (Per Serving)
Calories: 289
Net Carb: 41g
Total Fat: 14g
Protein: 4.8g
Here is the perfect recipe for those who don’t have much time. With its quick preparation and delicious taste, it makes an awesome dinner.
Ingredients
1⁄3 cup of buckwheat
1⁄2 cup of avocado
1⁄3 cups of tomato
2⁄3 cup of strawberries
1 tbsp. olive oil
1 tbsp. capers
1 tbsp. turmeric powder
1⁄4 cups of red onion
3⁄4 cup of parsley
Juice half of a lemon
1 oz. of arugula
Recipe
Step1. Fry the buckwheat a little in a pan. Add turmeric and continue frying. Add 2/3 cup of water and start cooking. Then drain and set aside to cool (or you can follow the package instructions if you prefer)
Step 2. Cut the avocado in half. Remove the core and set aside half a cup. Chop it finely. Then, finely chop the tomato, red onion, caper, and parsley and mix them with the cooled buckwheat.
Step 3. Make sure you wash the strawberries thoroughly. Slice them and Add to the salad. Gently mix the salad after adding the oil and lemon juice. Make a base from the arugula you washed on another plate. Put the salad on it.
3. Chicken Breast with Kale (2 Servings)
Nutritional Facts (Per Serving)
Calories: 420
Net Carb: 46g
Total Fat: 15g
Protein: 28g
Ingredients
4 1/4 oz. skinless, boneless chicken breast
A few drops of lemon juice
1 tbsp. olive oil
1⁄8 cup of red onion
1⁄3 cup of buckwheat
1 tsp. chopped fresh ginger
3⁄4 cup of chopped kale
2 tsp. ground turmeric
2 tbsp. parsley for salsa sauce
1 medium-sized of tomato for salsa sauce
1 tbsp. capers for salsa sauce
A few drops of lemon juice for salsa sauce
1 Thai chili for salsa sauce
Recipe
Step 1. Start by preparing the salsa sauce. We will chop all the ingredients very finely without using a blender. To start making the salsa sauce cut the tomato in half and chop it as finely as possible. Chop the chili very finely, as well as the capers. Finely chop the parsley as well as possible. Put them all in a bowl, add lemon juice to it and mix.
Step 2. Then start preheating the oven at 220º. Meanwhile, get the chicken breast and a large bowl. After putting the chicken breast in the bowl, add 1 teaspoon of turmeric to it. Then pour in the lemon juice, add some oil and let the sauce touch all sides of the chicken. Cover and marinate in the refrigerator for 5 to 10 minutes.
Step 3. Towards the end of the marinating time, get a pan and start preheating on the stove. Put the chicken in the pan and cook it side-to-side for a few minutes. Then, transfer to the baking tray and bake completely. 10 minutes will be enough but check it occasionally. Cover with foil and let the chicken rest for 10 minutes.
Step 4. You can use these 10 minutes to prepare the kale. Steam the kale for 5 minutes. Get the red onions, chop them and start sautéing them in some olive oil. Add the ginger and fry a little more. Meanwhile, kale will be steamed. Add it to the ginger onion mix and sauté a little more.
Step 5. Put the buckwheat in the pan, add turmeric and mix them properly. Add 2/3 cups and cook until soft.
Step 6. Chop the chicken to serve. Put it on the part of the plate. Put the vegetables on the other part of the plate. Put the salsa sauce on the other part. That’s it.
4. Tofu Fried with Sesame and Soy Sauce (2 Servings)
Nutritional Facts (Per Serving)
Calories: 278
Net Carb: 5.7g
Total Fat: 22g
Protein: 19g
Ingredients
1 1/4 cups of hard tofu
2 tbsp. sesame oil
1/4 cup soy sauce
1 cup of vegetable broth
1 tbsp. cornflour
1 tsp. paprika
Salt to taste
Sesame for topping
Scallion for topping
Recipe
Step 1. Cut the tofu into triangles and soak them in soy sauce.
Step 2. Drain the tofu after absorbing the soy a little.
Step 3. To prepare for frying, remove excess liquid with paper or cloth.
Step 4. Reserve the soy sauce for later use.
Step 5. Heat the sesame oil in a non-stick frying pan and fry all the sides of the tofu.
Step 6. Add salt to the reserved soy sauce and boil for a minute.
Step 7. Then, add the paprika and vegetable broth.
Step 8. Add the cornflour to the heated sauce, stirring for two minutes.
Step 9. Continue cooking for another minute until thick.
Step 10. First, pour the sauce on the tofu you took on the serving plate, and add sesame seeds and chopped scallion slices to it.
5. Noodles with Prawn (2 Servings)
Nutritional Facts for 1 Serving
Calories: 590
Net Carb: 34g
Total Fat: 33g
Protein: 41g
Ingredients
1 cup of prawns (shelled)
1/2 cup of buckwheat noodles
1/4 cup of red onions
1/2 cup of chopped green beans
1/3 cup of sliced celery
1 bird’s eye chopped chili
3/4 cups of chopped kale
2 tbsp. soy sauce
2 tbsp. olive oil
1 garlic clove
1 tsp. fresh ginger
1/2 cup of chicken stock
Recipe
Step 1. Preheat the pan. Add 1 tsp olive oil and 1 tsp soy. Add the shrimp. Cook for 2 minutes.
Step 2. Keep the cooked shrimp with sauce aside, then boil the noodles. Drain the boiled noodles and keep them aside.
Step 3. Fry all the remaining spices in the remaining olive oil for 3 minutes.
Tip: Medium-high heat would be ideal for the mixture.
Add the stock, add to the vegetable-spicy mix and bring to a boil. Then, cook until the vegetables are cooked.
Add the prawns and noodles, then simmer for a while, and voila!
6. Baked Turmeric Salmon (2 Servings)
Nutritional Facts for 1 Serving
Calories: 552
Net Carb: 32g
Total Fat: 31g
Protein: 38g
Ingredients
4.4 oz salmon, skinned
1/2 tbsp lemon juice
1 tsp ground turmeric
1 tsp olive oil
For the Celery Sauce
5.3 oz. celery, cut into 3/4 inch lengths
1/2 cup chicken stock
4.6 oz. tomato, cut into 8 wedges
2.1 oz. green lentils
1 tsp. olive oil
1 clove garlic, finely chopped
1 bird’s eye chili, finely chopped
1 tsp. fresh ginger, finely chopped
1 tsp. curry powder
1.4 oz. red onion, finely chopped
1 tbsp. parsley, chopped
Recipe
Step 1. Preheat the oven to 200C.
Step 2. You can start by preparing the spicy celery sauce.
Step 3. Preheat a pan over medium-low heat.
Step 4. Add the olive oil, onion, garlic, ginger, pepper, and celery.
Step 5. Fry until they are soft (it takes 2-3 minutes).
Step 6. Then, add the curry powder and cook for another minute.
Step 7. Add the tomatoes, broth, and lentils and cook for 10 more minutes.
Step 8. Those who like their celery crunchy can increase their cooking time.
Step 9. Meanwhile, mix the turmeric, oil, and lemon juice to make a sauce.
Step 10. Spread this sauce over the salmon.
Step 11. Place on a baking tray and bake in the preheated oven for 8-10 minutes.
Step 12. Mix the parsley with the celery and serve with the baked salmon.
7. Sirtfood Chicken Salad (1 Serving)
Nutritional Facts
Calories: 422
Net Carb: 39g
Total Fat: 12g
Protein: 44g
Ingredients
1/2 cup cooked chicken breast
1/2 tbsp lemon juice
6 walnut halves, finely chopped
1/3 cup skimmed Greek yogurt
1 Medjool date, finely chopped
1 tsp chopped coriander
1 tsp ground turmeric
1/2 tsp curry powder
1/4 cup diced red onion
1 bird’s eye chili pepper
1/3 cup arugula for serving
Recipe
Step 1. Chop the chicken into cubes. Cook the chicken pieces.
Step 2. Mix the cilantro, Greek yogurt, lemon juice, and all the seasonings in a bowl.
Step 3. Add all remaining ingredients, then mix gently.
Step4. Arrange the thoroughly washed arugula on the serving plate. Put the mixture on them and it’s ready.
8. Watercress Salad with Strawberries (3 Servings)
Nutritional Facts (Per serving)
Calories: 226
Net Carb: 26g
Total Fat: 14g
Protein: 1.9g
Ingredients
1 cup watercress leaves
1.7 cups strawberries
1 1/4 cups tomatoes
For The Sauce:
Juice of half a lemon
3 tbsp. olive oil
1/2 tbsp. honey
2 large strawberries
Recipe
Step 1. Start by making the dressing.
Step 2. For this, crush the strawberries in a bowl.
Step 3. Add all the ingredients written for the sauce on the mashed strawberries and mix well.
Step 4. Add a pinch of salt if you wish.
Recommendation: Taste when the dressing is made. It may need a little more lemon juice or salt, according to your taste.
Wash the salad ingredients well and chop them.
Recommendation: Chop strawberries into different shapes to create an eye-catching salad.
For example:
Cut a quarter of a few strawberries and cut the rest lengthwise.
Gently mix the dressing with the salad ingredients and serve immediately.
9. Turkey with Turmeric Sauce (6 Servings)
Nutritional Facts (Per serving)
Calories: 403
Net Carb: 3.5g
Total Fat: 27g
Protein: 35g
Ingredients
1.6 lbs turkey (breast or thigh)
4 red and yellow bell peppers (total)
2 tbsp. powdered turmeric
1/2 cup olive oil
Salt and pepper to taste
Recipe
Step 1. Chop the turkey into cubes.
Step 2. Take 2 tablespoons of olive oil in a large bowl.
Step 3. Add turmeric and mix well.
Step 4. Add the turkey to the mixture and mix once more.
Step 5. Cover the bowl and leave it in the refrigerator for 3-4 hours.
Step 6. Clean the stems and seeds of the peppers, chop finely and set aside.
Step 7. Put the meat in a large skillet and cook it on medium heat until it releases and absorbs its water.
Step 8. Turn the heat down and cook until the meat is tender and add salt.
Step 9. Take the remaining olive oil to another pan and sauté the peppers until they soften.
Step 10. Transfer the turkey to a large serving plate and add the peppers to it.
10. Chinese Hot Pot Recipe (2 Servings)
Nutritional Facts for 1 serving
Calories: 439
Net Carb: 58g
Total Fat: 9.9g
Protein: 32g
Ingredients
0.7 cups raw tiger prawns
0.6 cups mung bean sprouts
0.3 cups cooked noodles
0.3 cups cooked chestnuts
0.7 cups firm tofu
0.2 cups chopped sushi ginger
1 star anise
0.6 cups broccoli
1 tsp. tomato puree
2.6 tbsp. parsley
2.6 tbsp. fresh coriander
1 tbsp. miso paste
Juice of 1/2 lime
2 cups broth
1/2 carrot
Recipe
Step 1. Start by bringing a large pot.
Step 2. Chop tofu, sushi ginger, and carrot.
Step 3. Crush the anise or use the ground one.
Step 4. Finely chop the coriander and parsley.
Step 5. Put the parsley sprigs, puree, anise, coriander sprigs, chicken stock, and lemon juice in the saucepan.
Step 6. Cook for 10 minutes.
Step 7. Add all the ingredients except the sushi ginger and miso paste and cook until the prawns are cooked through.
Tip: Mix gently occasionally while cooking.
Step 8. Remove from heat and stir in the sushi ginger and miso paste.
Tip: You can sprinkle with parsley and coriander leaves before serving.
11. Shrimp Stir Fry (2 Servings)
Nutritional Information:
Calories: 586
Protein: 42g
Fiber: 3.3g
Fat: 33g
Ingredients:
1 cup shrimp, cleaned and deveined
2 tbsp. tamari or soy sauce (if not avoiding gluten)
2 tbsp. virgin olive oil
1/2 cup buckwheat noodles
1 large garlic clove
1 bird’s eye chili, finely chopped
1 tsp. fresh ginger, finely chopped
1/4 cup red onion, sliced
1/3 cup celery, trimmed and sliced thinly
1/3 cup green beans, chopped
1/3 cup kale, washed and chopped
1/2 cup chicken stock
A small bunch of celery leaves
Preparation: Prep time – 10 mins Cook time – 10 min
Step 1. In a nonstick pan over high heat, add your shrimp, 1 tbsp of the tamari or the soy sauce and 1 tbsp of the extra virgin olive oils. Let it cook for about 2-3 minutes.
Tip: For best results, use a Wok or a Cast iron pan.
Step 2. When they have turned slightly pink, transfer them to a plate.
Step 3. Cook your buckwheat noodles as desired. Drain the noodles and set them aside.
Tip: For 1/2 cup of noodles, you can boil them for about 5 to 8 minutes to reach the ideal texture.
Step 4. Add your chopped garlic, bird’s eye chili, ginger, red onion, celery, beans, and kale in the nonstick pan over medium-high heat. Saute all the ingredients with the remaining extra virgin oil. This should take 2-3 minutes.
Step 5. Add the chicken stock and bring all the ingredients to a boil, then simmer for a few minutes until you see the veggies are cooked but still a bit crunchy.
Step 6. Finally, add your shrimp, noodles and celery leaves to the pan. Let all the ingredients come to a boil and when it does, remove from the heat and serve. Voila!
12. Salmon Super Salad (2 Servings)
Nutritional Information for 1 Serving
Calories: 749
Fat: 41g
Fiber: 9.6g
Carb: 38g
Ingredients
2 cups arugula leaves
1 cup chicory leaves
7 smoked salmon slices
1/2 avocado, peeled and sliced
1/3 cup walnuts, chopped
1 tbsp. capers
1 large date, chopped
1 tbsp. virgin olive oil
Juice of 1/2 lemon
1 cup parsley leaves
1 cup celery leaves, chopped
2 medium-sized celery sticks, sliced
1/3 cup red onion, sliced
Preparation: 1 serving
Step 1. In your serving place, place the arugula and chicory leaves. Followed by your parsley, date, celery leaves, celery, red onion and capers.
Tip: For a fresher salad, let the salad leaves air dry after washing them. This will prevent your salad from coming out soggy.
Step 2. Combine your olive oil, lemon, salt and pepper in a small bowl.
Step 3. Sprinkle your dressing over your salad and stir using salad tongs. Add your sliced smoked salmon and walnuts and Voila. Bon appetit!
Tip: For better results, combine your salad and dressing in a large bowl to ensure even coverage.
If you wish to switch up the protein in this salad, replace the salmon with cooked lentils, chicken breast or tinned tuna. The results will be just as delicious as the original version!
13. Shakshuka Recipe (2 Servings)
Per Serving
Calories: 491
Net Carbs: 40g
Fat: 26g
Protein: 30g
Ingredients
1 tsp. virgin olive oil
2 medium-sized red onions, finely chopped
1 large garlic clove, finely chopped
5 celery sticks, finely chopped
1 bird’s eye chili, finely chopped
1 tsp. ground cumin
1 tsp. ground turmeric
2 tsp. smoked paprika
1 can chopped tomatoes
1 bunch kale, stems removed and chopped into 1-inch pieces
1 tbsp. fresh chopped parsley
2 large eggs
Preparation
Step 1. In a small, deep, nonstick pan over medium-low heat. Start by adding the extra virgin oil, chopped onion, celery, chopped garlic, chili and all the spices for about 2-3 minutes until the onions become soft and yellow.
Step 2. Continue by adding your canned chopped tomatoes and then leave the tomato mixture to simmer on medium-low heat for about 20 minutes.
Tip: To ensure our tomato mixture does stick, make sure to stir the sauce occasionally.
Step 3. When the sauce has all come together, add your chopped kale and continue to cook for an additional 5 minutes.
Tip: If you see the sauce is getting a little too thick, just add a bit of water and lower the flame.
Step 4. When you have reached the right texture, make two little holes in the sauce and crack an egg into them. Reduce your heat to low and cover your pan with the lid or simply a piece of aluminum foil. Leave your eggs to cook for about 8 – 10 minutes or until you see the white part of the egg firm. Ensure the yellow part is soft and runny, as it will give your shakshuka the right kick!
If you do not like your eggs runny, cook them for another 4 minutes until the yellow part is hard.
Sprinkle your chopped parsley and serve immediately — Better yet, if you serve it straight from the pan. Bon Appetit!
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