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.
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.