Try These Irresistible 13 Sirtfood Dinner Recipes

Here Are 13 of the Best Sirtfood Dinner Recipes

Unfortunately, the recipes are limited for those who have started or are continuing the Sirtuin diet.

You may find this diet helpful and want to follow it, but you may have difficulty consuming the same foods. Or you might just be wondering if there’s anything new you can eat while on it.

The answer is “yes. ” You can eat a variety of foods 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, which we have included.

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 the Sirtfood Bacon Omelet Recipe Video

Nutritional Facts

Calories: 370

Net Carb: 1.1g

Total Fat: 31g

Protein: 20g

It sounds like breakfast, right? But believe us, this is a great dinner idea. Besides being delicious, it will keep you full until the following day.

Ingredients

2 eggs

1 tablespoon extra virgin olive oil

2 slices of bacon

Recipe

Step 1. Preheat your pan first. This will help your egg cook faster and spread the oil evenly throughout the pan when you add it.

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)

Sirtfood dinner recipes

Tabbouleh recipe

Nutritional Facts (Per Serving)

Calories: 289

Net Carb: 41g

Total Fat: 14g

Protein: 4.8g

Here is the perfect recipe for those with limited time. Its quick preparation and delicious taste make it an excellent 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 t, remove, 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 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

Chicken breast with kale recipe

Step 1. Prepare the salsa sauce. We will chop all the ingredients very finely without using a blender. Cut the tomato in half and chop it as finely as possible. Chop the chili, capers, and parsley very finely. Finely chop the parsley as well as possible. Put them all in a bowl, add lemon juice, and mix.

Step 2. Then, start preheating the oven to 220º. Meanwhile, get the chicken breast and a large bowl. After putting the chicken breast in the bowl, add 1 teaspoon of turmeric. 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 it to the baking tray and bake it thoroughly. Ten 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. Chop the red onions and start sautéing them in olive oil. Add the ginger and fry a little more. Meanwhile, the 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)

Tofu Fried with Sesame and Soy Sauce

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)

Sirtfood dinner recipes

Sirtfood dinner recipes – Noodles with Prawn

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 cup 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 tablespoon of olive oil and 1 tablespoon of soy sauce. Add the shrimp and cook for 2 minutes.

Step 2. Set aside the cooked shrimp with sauce, then boil the noodles. Drain the boiled noodles and set 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 to the vegetable-spicy mix, boil, and cook until the vegetables are tender.

Add the prawns and noodles, then simmer for a while!

6. Baked Turmeric Salmon (2 Servings)

Baked Turmeric Salmon

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 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)

Sirtfood dinner recipes

Sirtfood dinner recipes – Sirtfood Chicken Salad

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 seasonings in a bowl.

Step 3. Add all remaining ingredients, then mix gently.

Step 4. Arrange the thoroughly washed arugula on the serving plate. Add the mixture, and it’s ready.

8. Watercress Salad with Strawberries (3 Servings)

Watercress Salad with Strawberries

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 the dressing before making it. Depending on your taste, it may need a bit of lemon juice or salt.

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)

Sirtfood dinner recipes

Turkey with Turmeric Sauce

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 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.

10. Chinese Hot Pot Recipe (2 Servings)

Sirtfood dinner recipes

Chinese hot pot recipe

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)

Sirtfood dinner recipes

Sirtfood dinner recipes – Shrimp stir fry

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: Use a wok or cast iron pan for best results.

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: To achieve the ideal texture, boil 1/2 cup of noodles for 5 to 8 minutes.

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 the veggies are cooked but still crunchy.

Step 6. Finally, add the shrimp, noodles, and celery leaves to the pan. Let all the ingredients come to a boil, and when they do, remove them from the heat and serve. Voila!

12. Salmon Super Salad (2 Servings)

Sirtfood dinner recipes

Salmon super salad recipe

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: To make a fresher salad, let the leaves air dry after washing them. This will prevent the salad from becoming soggy.

Step 2. Combine olive oil, lemon, salt and pepper in a small bowl.

Step 3. Sprinkle the dressing over the salad and stir with salad tongs. Add the sliced smoked salmon and walnuts, and Voila. Bon appetit!

Tip: 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)

Low carb lunch ideas

Sirtfood dinner recipes – Shakshuka recipe

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 of kale, stems removed and chopped into 1-inch pieces

1 tbsp. fresh chopped parsley

2 large eggs

Preparation

Step 1. Heat a small, deep, nonstick pan over medium-low heat. Add the extra virgin oil, chopped onion, celery, garlic, chili, and all the spices. Cook for 2-3 minutes, until the onions become soft and yellow.

Step 2. Add the canned chopped tomatoes and simmer the mixture 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. Add the chopped kale when the sauce has dissolved and continue cooking for 5 minutes.

Tip: If the sauce becomes too thick, add 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 tricky.

Sprinkle your chopped parsley and serve immediately—or, better yet, serve it straight from the pan. Bon Appetit!

See Also:

Sirtfood Breakfast Recipes

Whole Grain Food List

Lemon Ricotta Keto Cheesecake Recipe

Gluten-Free Breakfast Recipes

Damla Sengul

Damla Sengul, a seasoned Food Editor at Dietsmealplan.com, boasts a 5-year worth of expertise as a digital editor, with a specific focus on authentic recipe content. Her expertise extends to various crucial aspects of the cookery world, including in-depth research on renowned chefs worldwide and innovative recipe development. Additionally, Damla is an enthusiastic baker who dedicates part of her time crafting delightful celebration cakes for her friends.