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.
OMG…..I saw this recipe from PON and just had to try as it was lower in calories. (I’m always curious how the flavour will be without all the sugar etc…lol). I have to say these were delicious. I did change the recipe slightly, but still low in calories. Just 70 calories a slice.
Makes 15 slices.
100g Self Raising Flour
50g low fat butter (I used lurpak lighter)
4 medium eggs
1 tsp baking powder
1 tsp vanilla extract
4 tsp clear honey
50g White chocolate chips (20g to melt for topping)
4 tbsp light brown sugar (or use sweetener for lower calories)
- Preheat your oven to 170 deg and line a square 8″ tin with greaseproof paper
- Place all of the ingredients, except 25g of the white chocolate chips.
- Pour into the baking tin and sprinkle about 10g of white chocolate chips over the top, bake for about 20 minutes or until a knife comes out clean.
- Meanwhile melt about 15g of chocolate chips in a microwave dish for about 1 minute.
- Allow the cake to cool at room temperature, once cooled drizzle the melted chocolate over the top and cut into slices.
- Serve with a lovely cuppa. Enjoy.
This little dish is so refreshing. It was a lovely sunny day here this weekend so decided I wanted something cool and refreshing & this done just that job. I served with my pulled peanut butter chicken and was delish.
Makes enough for about 4 people or 8 smaller side portions.
1/2 large white cabbage – sliced finely
100g or more of peanuts – chopped
5 spring onions – chopped
3-4 sweet peppers sliced – various colours
1 large handful of coriander – finely chopped
Salt & pepper to taste
For the dressing:–
2 tbsp Rice vinegar or apple cider vinegar
1 tbsp sweetener (I used a low calorie option)
2 tsp toasted sesame oil
2 tsp soy sauce
2 tsp Hot Sauce (less or more if you like it spicy or not)
3 tbsp toasted peanut oil
- In a bowl mix up the dressing thoroughly until combined.
- Place all the slaw vegetables in a bowl and season
- Pour over the dressing and mix to combine.
- Serve immediately or keep in fridge for up to 1 day.
My little Crisperplate from Hotpoint is fantastic, it cooks food so quickly saving time and energy. For more info click see Hotpoint video Crisperplate & Hotpoint website.
1 Sweet Potato (medium size)
1 tbsp olive oil
Salt & pepper to taste
Optional to add any herbs or spices (rosemary goes well as a herb and paprika as a spice)
- Cut off skin and slice into strips about 0.5 – 1cm wide
- Coat with the oil and season.
- Preheat crisperplate on crisp function for 2 minutes and place fries onto plate, bake for 8 minutes.
Well what can I say apart from sweet, luxurious and low calorie count! Yes, you heard right, LOW CALORIE Count, this little pudding is just 233 Kcal. Trust me too, you won’t believe it is a slimming version, the taste is so delicious. Another great little find from PON, I adapted slightly to my own tastes.
75g Self Raising Flour
1 tsp baking powder
1 tbsp black treacle
3 tbsp light soft brown sugar
50g reduced fat butter
2 large eggs
1 tbsp honey
1 tbsp maple syrup
- Preheat your oven to 180 deg.
- Put all of the ingredients into a bowl (except the honey & maple Syrup) and whisk them together until combined. Do not over whisk you want to keep as much air in the mixture as possible.
- Evenly distribute the clear honey and maple syrup into ramekins and then top with the cake mixture (about half way, leave room for the cakes to rise)
- Bake in the oven for about 20 minutes, remove and allow to cool slightly.
- Turn out on serving dishes and serve. I served with some low fat custard. Yum!
I love this recipe, another great find from PON
Quick & Easy to make, full of flavour, refreshing, light and only 190 Kcal per serving, whats not to like. We had these for lunch with a cheeky wee low cal beer. Yummy!
2 small Fresh cod Fillets cut into strips
1/4 tsp mild chilli powder
1/4 tsp garlic granules
1/4 tsp ground coriander
Salt & rainbow pepper
Handful of mixed leaves (I used watercress, spinach & rocket)
2 spring onions – finely chopped
4 small corn tortillas (or low calorie ones)
2 x Wedges of lime
4 tsp Low fat greek yoghurt
1 tsp chilli flakes
- Heat a little oil in a pan on high heat.
- Sprinkle Chilli powder, garlic and coriander over the fish slices and add the fish to the pan, cook for about 4 minutes then flip and cook for a further 3-4 minutes until slightly browned & crisp.
- Meanwhile, heat your tortillas as per packet instructions and place the green leaves, chopped spring onion and a little coriander onto the tortilla.
- Once fish is cooked through, place onto the green leaves, season with salt & pepper, add a dollop of yoghurt, sprinkle with chilli flakes and squeeze lime juice over, Serve. Yum Yum!