Try These Irresistible 13 Sirtfood Dinner Recipes

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. We have put together a list of some of our favorite recipes below.

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 Facts

Calories: 353

Net Carb: 1g

Total Fat: 30g

Protein: 19g

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.


2 eggs

1 tablespoon extra virgin olive oil

2 slices of bacon


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)

Sirtfood dinner recipes

Tabbouleh recipe

Nutritional Facts (Per Serving)

Calories: 190

Net Carb: 17g

Total Fat: 13g

Protein: 3g

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.


1⁄3 cup of buckwheat

1⁄2 cup of avocado

65 grams of tomato

2⁄3 cup of strawberries

1 tablespoon of olive oil

1 tablespoon of capers

1 tablespoon turmeric powder

20 grams of red onion

3⁄4 cup of parsley

Juice half of a lemon

1 ounce of arugula


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: 230

Net Carb: 10g

Total Fat: 9g

Protein: 21g


120 grams of skinless, boneless chicken breast

A few drops of lemon juice

1 tablespoon of olive oil

1⁄8 cup of red onion

1⁄3 cup of buckwheat

1 teaspoon of chopped fresh ginger

3⁄4 cup of chopped kale

2 teaspoons of ground turmeric

2 tablespoons of parsley for salsa sauce

1 medium-sized of tomato for salsa sauce

1 tablespoon of capers for salsa sauce

A few drops of lemon juice for salsa sauce

1 Thai chili for salsa sauce


Chicken breast with kale 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)

Tofu Fried with Sesame and Soy Sauce

Nutritional Facts (Per Serving)

Calories: 278

Net Carb: 7g

Total Fat: 22g

Protein: 17g


Hard tofu (300g)

Sesame oil (2 tbsp)

Soy sauce (1/4 cup)

Vegetable broth (1 cup)

Cornflour (1 tbsp)

Paprika (1 tsp)

Salt to taste

Sesame for topping

Scallion for topping


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 (1 Serving)

Sirtfood dinner recipes

Sirtfood dinner recipes – Noodles with Prawn

Nutritional Facts

Calories: 438

Net Carb: 35g

Total Fat: 14g

Protein: 45g


Prawns (Shelled, 150g)

Noodles (Buckwheat noodles, 75g)

Red onions (20g, sliced)

Green beans (75g, chopped)

Celery (40g, sliced)

Bird’s eye chili (1 no, chopped)

Kale (50g, chopped)

Soy sauce (2 teaspoons)

Olive oil (2 teaspoons)

Garlic (1 clove, chopped)

Fresh ginger (1 teaspoon, finely chopped)

Chicken stock (0.5 cups)


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 (1 Serving)

Baked Turmeric Salmon

Nutritional Facts

Calories: 508

Net Carb: 28g

Total Fat: 27g

Protein: 39g


Salmon (125g, skinned)

Lemon juice (1/4 Juice of a lemon)

Turmeric (1 tsp, ground)

Olive oil (1 tsp)

For the Celery Sauce

Celery (150 g, cut into 2cm lengths)

Chicken stock (0.5 cups)

Tomato (130 g, cut into 8 wedges)

Green lentils (60g)

Olive oil (1 tsp)

Garlic (1 clove, finely chopped)

Bird’s eye chili (1 no, finely chopped)

Fresh ginger (1 tsp, finely chopped)

Curry powder (1 tsp)

Red onion (40 g, finely chopped)

Parsley (1 tbsp, chopped)


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)

Sirtfood dinner recipes

Sirtfood dinner recipes – Sirtfood Chicken Salad

Nutritional Facts

Calories: 306

Net Carb: 23g

Total Fat: 11g

Protein: 31g


Chicken breast (1/2 cup, cooked)

Lemon (1/4 of a lemon juice)

Walnut (6 halves, finely chopped)

Greek yogurt (1/3 cup, skimmed)

Medjool (1 date, finely chopped)

Coriander (1 tsp, chopped)

Turmeric (1 tsp, ground)

Curry powder (1/2 tsp)

Red onion (1/4 cup, diced)

Bird’s eye chili (1 pepper)

Arugula (1/3 cup for serving)


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)

Watercress Salad with Strawberries

Nutritional Facts (Per serving)

Calories: 173

Net Carb: 12g

Total Fat: 14g

Protein: 1g


Watercress, (1 cup of leaves)

Strawberries (1.7 cups)

Tomatoes (1 and 1/4 cups)

For The Sauce

Lemon juice (Half of a lemon)

Olive oil (3 tablespoons)

Honey (0.5 tablespoons)

Strawberries (2 large)


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)

Sirtfood dinner recipes

Turkey with Turmeric Sauce

Nutritional Facts (Per serving)

Calories: 426

Net Carb: 7g

Total Fat: 27g

Protein: 36g


Turkey (breast or thigh, 750g)

Red and yellow bell peppers (4 nos, in total)

Powdered turmeric (2 tablespoons)

Olive oil (1/2 cup)

Salt and pepper to taste


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)

Sirtfood dinner recipes

Chinese hot pot recipe

Calories: 185 (Per serving)


Prawns (0.7 cups, raw tiger)

Mung bean sprout (0.6 cups)

Noodles (0.3 cups, cooked)

Chestnuts (0.3 cups, cooked)

Tofu (0.7 cups, firm)

Sushi ginger (0.2 cups, chopped)

Anise (1 star)

Broccoli (0.6 cup)

Tomato puree (1 teaspoon)

Parsley (2.6 tablespoons)

Fresh coriander (2.6 tablespoons)

Miso paste (1 tbsp)

Lime (Juice, 1/2 lime)

Broth (2 cups)

Carrot (0.5 carrot)


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 (1 Serving)

Sirtfood dinner recipes

Sirtfood dinner recipes – Shrimp stir fry

Nutritional Information:

Calories: 282

Protein: 18g

Fiber: 4g

Fat: 3g


1 cup of shrimp – cleaned and deveined

2 tbsp tamari or soy sauce if you are not eating 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 (1 Serving)

Sirtfood dinner recipes

Salmon super salad recipe

Nutritional Information

Calories: 450

Fat: 3g

Fiber: 2g

Carb: 1.5g


2 cups of arugula leaves

1 cup chicory leaves

7 smoked salmon slices

1 half avocado – peeled and sliced

1/3 cup walnuts – chopped

1 tbsp capers

1 large date – chopped

1 tbsp virgin olive oil

1/2 lemon juice

1 cup parsley leaves

1 cup celery leaves -chopped

2 medium-size 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)

Low carb lunch ideas

Sirtfood dinner recipes – Shakshuka recipe

Per Serving

Calories: 479

Protein: 11g

Fat: 9g

Sugars: 3g


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 of canned chopped tomatoes

1 bunch of kale – stems removed and chopped into 1-inch pieces

1 tbsp fresh chopped parsley

2 large eggs


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!

See Also:

Sirtfood Breakfast Recipes

Whole Grain Food List

Lemon Ricotta Keto Cheesecake Recipe

Gluten-Free Breakfast Recipes