I whipped this up last weekend as part of my fortnightly lunches meal prep and I had a few people asking me what is was and how they can make it so here’s the recipe friends.
You will need:
- 2 large eggplants
- 250g spinach (I used the frozen kind)
- 1 jar organic tomato pasatta
- 1 large garlic clove
- 1 1/2 cups light shredded mozzarella
- 1 cup reduced fat ricotta
- 1/2 cup shredded parmasen
- 1 egg
- Pepper to taste
Preheat oven to 200 degrees
Cut the ends off your eggplant then thinly slice your eggplant longways
Pop these on a baking tray/paper and cook in the oven for 10 minutes
Whilst these are cooking in a large mixing bowl combine the spinach (thawed), ricotta, 1/2 cup of mozzarella, finely chopped garlic, egg, and the half cup of Parmesan. Mix well.
Line a large baking dish with baking paper
Pour half of the pasatta sauce on the baking paper. Season with a little pepper.
Remove your eggplant from oven
Scoop a large tablespoon of your cheese mix onto the cooked eggplant and roll it up. Place it face down into your baking dish. Repeat with all of the eggplant.
Next you can pour the remaining passata sauce over your eggplants as well as the remaining cup of modzarella cheese.
Pop this back in the oven for approxietly 35 minutes. Serve.
Serve this with a protein of your choice. This is perfect with dinner or as a side to your lunch meals. I had my Rollatini with spicy chicken breast. Enjoy.
Spicy chicken breast and eggplant Rollatini. Delicious.
This Chocci Weetbix slice is easy to make and super tasty.
Approx. 5.8g Carbs _ 5g Protein _3.7g Fat
You will need:
- 1/3 cup sultanas
- 6 tablespoons desiccated coconut
- 3 tablespoons peanut butter (Smooth or Crunchy – preferably natural)
- 2 tablespoons of coconut oil – melted
- 2-3 tablespoons of Rice Malt Syrup
- 6 weetbix – broken into crumbs
- 2 tablespoons Cacao
- 2 tablespoons Chocolate Protein Powder
- 80-100g dark chocolate (for the top layer)
- 2 tablespoons coconut oil (for the top layer)
Add all ingredients to a large mixing bowl (except those for the top layer), mix well. If the mix looks a little dry add extra rice malt syrup.
Line a brownie tray with baking paper and press the mixture into the tray.
In a microwavable bowl add the top layer ingredients, dark chocolate and coconut oil and melt in the microwave then stir.
Pour top layer mixture over the rest and smooth out with a spoon.
Put in the fridge to set. Once set use a sharp hot knife to cut into 16 slices.
The slice is best kept in the fridge and will last about a week (5-7 days)
Today I whipped up a mixed batch of Egg Muffins. They are super easy and delicious. You can pretty much add whatever you like to these and they are high protein and low in carb.
I made three different types:
- Salmon wrapped eggs with asparagus and mushroom
- Scrambled eggs with asparagus & mushroom
- Egg and tomato
Here’s a few more ideas of things you could put in your Muffins, pretty much any combination you like will work:
- Spinach and cheese
- Ham, egg and cheese
- Mushroom and tomato
- Bacon and onion
- Shallots and cheese
- Smoked Salmon and capers
To make the ones I did today you will need:
- 6 eggs
- 1 tomato
- 4 slices of smoked salmon
- 1 asparagus
- 1 mushroom
- Salt and pepper
- Spray oil
- Muffin tin
Preheat oven to 170 degrees. Spray the muffin tin. Chop up your vegetables into small pieces.
Line two of the muffin circles with smoked salmon, add the mushroom and asparagus then crack an egg on top.
For the next two you can crack two eggs into a bowl, add salt and pepper and asparagus and mushroom then stir. Then pour this mix into two of the circles of the muffin tin.
For the last two simply crack one egg into the last circles in the muffin tin and top with tomato.
Next you can pop the muffin tin in the oven.
These take about 15-20 minutes, please be aware that the scrambled ones will cook quicker at about 15 minutes but the others may need a little longer.
These are super easy to make and are great for breakfast or an easy portable healthy snack.
Today I made a batch of brownies. This was my first time using zucchini in them and I have to say I love them. They are super easy, delicious and you can freeze them.
Here’s the recipe if you are keen to give them a go.
You will need:
Preheat oven to 180 degrees.
Line a brownie tin with baking paper.
Grate the zucchini into a large bowel. Roughly chop the dark chocolate and add to the bowl. Then add all of the other ingredients into the bowl and mix well.
Pour into the lined tin and pop into the over for 50 – 55 minutes or until skewer comes up clean.
Cool brownie in the tin and then cut into squares.
This recipe freezes well so separate into daily or weekly size portions and freeze. I use glad wrap and baking paper to wrap up 5 at a time to freeze.
Today I whipped up a banana bread cake, it only really became a “cake” because I didn’t have a decent rectangle Tin to cook it in so I used a cake tin.
You will need:
First in a food processor whiz up the dates. Then add the bananas, eggs, chia seeds, baking powder, vanilla bean paste and mix.
Then add the coconut flour and mix again.
Allow the mix to stand for ten minutes and then pour into a greased cake or baking tin.
Decorate the cake with shredded coconut and chopped walnuts.
Cook in the oven on 160 degrees for approximately 45 minutes or until cooked and the knife comes out clean.
These are so easy to make and you can store them in the freezer for about a month.
You will need:
First in a food processor, ground the raw almonds . Then simply add all other ingredients and process until reasonably smooth. If your mix doesn’t appear moist enough simply add more water as required.
Then roll the mix into balls and store them in the fridge to set.
The balls can be stored in the freezer and taken out as you need them. These have about 10 grams of protein per serve (2 balls) and you’ll make about 16-20 balls from this recipe.
Today I made my rocky road chocolate crackles. This recipe is not healthy in the slightest but I have held on to this recipe for about 10 years as it’s cheap and easy. It’s so handy if you need to bring something to an event or Birthday and it’s so easy the kids can make them with you. If you don’t like cherries leave them out or replace them with almonds.
What you’ll need:
- 4 cups rice bubbles
- 50g pink & white mini marshmallows
- 1 cup icing sugar
- 3 tablespoons Cocoa (I use Dutch)
- 1 cup desiccated coconut
- 100g glacé cherries (chopped roughly)
- 250g block copha
- 20-25 medium size cup cake wrappers (if you want to make smaller ones for kids you’ll need about 50 wrappers)
Melt your block of copha in the microwave. Then add all ingredients in to a large mixing bowl and mix until everything is combined.
Next you need to scoop your mix into the cupcake wrappers and refrigerate until hard. An hour or two should do it.
These are a simple, tasty and cost effective treat. Just don’t be making these every week.