Oh Yummy! Healthier Eating doesn’t get any better, this was delicious. A middle eastern style frittata and so versatile, you can eat it cold or warm, lunch or dinner.
Spray Fry oil or veg oil
1 red onion, sliced finely
200 g curly kale
200g cabbage – cut into ribbons and chopped
2 tsp garlic granules
1 tsp ground fenugreek
1 tsp turmeric
8 large eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp greek yoghurt, I used low fat
2 small handfuls of cranberries
40g pine nuts
200g feta cheese
Salt & pepper to taste
- Heat the oil in a large saucepan over medium heat. Add in the onions and cook until soft.
- Increase the heat to medium to high and add in the kale, stir fry for about 4 minutes until wilted. Add in the cabbage and stir fry for about 5 minutes, add in the garlic and spices, season and cook until wilted and cooked through, about another 5 minutes. Remove from heat and allow to cool.
- Preheat your oven to 200 deg and line an ovenproof dish with baking paper. I used a tin 24 x 24cm.
- Crack the eggs into a mixing bowl and whisk. Add the baking powder, flour, yoghurt and salt, mix well.
- Add in the cranberries and pine nuts, stir through.
- Once the greens mix is cooled add to the egg mixture little at a time and mix through.
- Fold in the feta pieces and pour into your prepared oven dish, evenly spreading the mixture.
- Bake for about 30 minutes. Insert a knife and make sure it comes out clean. Allow to cool slightly. Slice and serve.
This will keep in the fridge for 2-3 days and you can also freezer any leftovers.
I got this recipe from one of my colleagues at an event, this is so delicious I just had to try myself at home. It is really easy to make and healthy. I used a steam assisted method to cook so this was lovely and moist.
Served with some Houmous and toasted almonds it was the perfect little dish, either as a snack, tapas style dish or an accompaniment dish.
1 whole cauliflower – outer leaves removed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 clove garlic minced
1 lemon juice & (Zest for serving)
30-40g Toasted Almond Flakes
1 tbsp fresh chopped mint to serve.
- Mix oil, salt, pepper, spices, garlic and lemon juice in a bowl. Rub this mixture into the cauliflower.
- Pre heat your oven on fan to 200 deg. Place a deep tray with water on level 2 and place a wire rack over the top, don’t allow the rack to touch the water. (the water is to create steam for more moisture)
- Place cauliflower onto the rack and cook for about 45 minutes.
- Place the houmous onto a plate, top with toasted almonds, the slice the cauliflower on top and sprinkle with lemon zest and mint. Serve.
Love home comfort food? This is a great little dish that never fails to satisfy. Easy to make, economical and very filling. Using the Gruyere cheese gives it a lovely rich flavour and the panko breadcrumbs give it a lovely bite.
2 Chicken Breasts – cut into bite size pieces
200g broccoli florets – fresh
1 tbsp butter
1 brown onion, sliced thinly
100ml creme fraiche
200ml chicken stock
40g panko breadcrumbs
55g Gruyere Cheese, grated
Salt & pepper to taste
- Pre heat your oven to 200 deg.
- Bring a saucepan of salted water to the boil and add the broccoli, cook for 5 minutes.
- Meanwhile, melt the butter in a pan and cook the onions until browned and softened, about 4 minutes.
- Layer the broccoli, onion & chicken in an oven proof dish and season well with salt & pepper.
- Pour over the stock and creme fraiche, mix through.
- Using the remaining butter in the pan from onions add the breadcrumbs and cheese and mix through, only heat for about 1 minutes until panko crumbs go slightly brown and cheese is combined.
- Sprinkle the panko crumbs and cheese over the chicken in the dish and bake for about 25 minutes until golden brown.
- Serve & Enjoy!
Home comfort food, there is nothing better sometimes than a big bowl of a warming hearty stew. This was absolutely delicious and so filling.
Low calorie Spray oil
1 red onion chopped
1 tsp garlic granules or 1 clove crushed
1 red chilli (chopped) or 1 tsp crushed chillies
225g can of red kidney beans
225g can of cannellini beans
225g can of chickpeas
1 tbsp tomato paste
350ml vegetable stock
1 red pepper, chopped
225g can chopped tomatoes
90g fresh broad beans
1 tbsp fresh coriander, chopped
paprika to garnish
Soured cream to serve
- Heat the oil in a fry pan and add the onion, garlic & chilli and fry until softened.
- Add the kidney beans, cannellini beans, chickpeas and tomato paste and stir through.
- Pour over the stock and bring to the boil, reduce and simmer for about 15 minutes. Then add in the pepper, tomatoes and broad beans.
- Cover with a lid and simmer for about 20 minutes until vegetables are tender. Add in 3/4 of the coriander and mix through.
- Serve into bowl and top with 1 tbsp sourced cream, sprinkle over some paprika and remaining coriander.
Yum. Looking in my cupboards tonight I needed to use up an opened carton of tomatoes, packet of broccoli and cauliflower so this is what I came up with. Already planning on having salmon just didn’t know what with, so this was one of those delicious last minute meals. And under 500 calories it was healthier too.
Makes 2 portions
100g Wholemeal Fusilli Pasta (or penne if you prefer)
Handful or Broccoli florets and Cauliflower
1 tbsp low fat butter
1 tbsp plain flour
100ml skimmed milk
10g grated blue cheese (or cheddar if you prefer)
2 Scottish salmon fillets – cut into strips. (bite size pieces)
100g chopped tinned tomatoes
1 tbsp dried parsley
1 tbsp dried dill
Pepper to taste
1 tsp melted butter
2 tbsp panko breadcrumbs
- Pre heat oven to 180 deg
- Boil the pasta as per instructions and add the broccoli and cauliflower 4 minutes before ready.
- Meanwhile, to make the béchamel sauce melt 1 tbsp butter in a pan and add the flour, mix, slowly add in the milk, little at a time constantly whisking to prevent lumps. Remove from heat when it starts to thicken up. Then stir in the grated cheese.
- Mix the sauce into the pasta and empty into an oven proof dish, add the salmon and tomatoes and mix through. Season. Mix the panko breadcrumbs with the melted butter and sprinkle the panko breadcrumbs over.
- Bake in the oven for approx 30 minutes. Serve.
This recipe is so easy to make and a great quick and satisfying classic. The word ‘Dirty‘ comes from the fact it looks dirty with the colour of the minced beef. Made with rice and vegetables this is so healthy too, at only approx 300 Kcal per serving.
150g Long Grain Brown Rice (or white if you prefer)
1 Chicken Stock Cube – (300ml water if steaming, using Steam pot)
400g Scottish minced beef
1 red onion – chopped finely
4 bacon medallions – diced
3-4 tsp Cajun seasoning (depending on how spicy you like it)
1 tbsp Worcestershire sauce
1 carrot, diced
1 red pepper, diced
100g gardens peas
200ml beef stock
1 beef stock cube
bunch spring onions, sliced
- Cook the rice as per packet instructions. I used my Steam pot, decant rice into pot, add the frozen peas and chicken stock, cover and cook on Auto Rice setting for 18 minutes.
- Meanwhile, spray a fry pan with low fat cooking spray, brown the mince, onions and bacon.
- Add in the Cajun seasoning, salt & pepper, worcestershire sauce and stir. Then add in the carrot, peppers and beef stock. Simmer for a few minutes until peppers are softened.
- Add the cooked rice to the pan and mix through. Finish with the spring onions and serve. We served with some Corn Folded Flatbreads. Yummy!
Yummy little dish, I got this recipe from Pinch of Nom and added my own stamp to it. I do love one pot cooking and especially slow cooking too, it is sometimes so good just to put something in the oven and carry on with your daily tasks. This was slow cooked for 5 hours and was delicious. A really good simple throw together meal.
Makes 2 large servings
300g Scottish beef mince
300g tin tomatoes
60g chopped chorizo
1 tbsp tomato puree
1 carrot, diced
1 red onion, diced
1 red pepper, diced
1 stick celery, diced
2 tsp garlic powder
1 tbsp worcestershire sauce
1 beef stock cube crumbled
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
100g dried wholemeal pasta
150ml boiling water
40g low fat cheddar
Salt & pepper
- Set your oven to slow cook setting if you have one, if not this can be done in a slow cooker on med-high setting.
- Firstly brown the mince in a pan with salt, pepper and garlic then remove and place into an oven proof dish
- Next add in all the other ingredients with the exception of the pasta, cheese and boiling water, cover and bake for 4.5 hours
- Add in the pasta and boiling water to the dish and mix through, bake for a further 30 minutes or until pasta is cooked through.
- 10 minutes before ready, sprinkle on the cheese and allow to melt through.
- Serve. Yummy!