Serves 2 or 1 if your hungry! Calories per serving 135, Fat 6g 2.1g sat. fat, Carbs 12g, Protein 9g.
1 cup or about 1 large handful kale
2 eggs, 1 egg white
50ml skimmed milk
salt and pepper to season
8 cherry tomatoes
20g cheddar cheese (grated) or you can use whichever you prefer
1 teaspoon oregano
1. Preheat oven to 190 deg. Lightly fry Kale and tomatoes in a shallow pan for about 6-8 mins.
2. Meanwhile whisk eggs, white, milk, salt, pepper and oregano together.
3. Transfer Kale and tomatoes into an oven ready dish, approx 8″ diameter.
4. Add grated cheese on top evenly and pour in egg mixture evenly.
5. Bake in oven for about 20 mins. Serve. Yummy!
You could use black peppercorn instead of pepper or even add in some paprika for that extra flavour.
I always found rice cakes bland but have found some good combinations that taste yummy and very healthy.
( each cake 60 calories)
1 x packet of rice cakes
tablespoon of extra light philadelphia spread on each cake
sliced tomato for topping
pinch of basil for dressing tomato (fresh or dried)
I also use peanut butter, 1 tablespoon per rice cake, then top with sliced banana.
125g Strong White Bread Flour
125g Strong Wholemeal Flour
1 sachet of yeast
1 teaspoon sugar
2 tablespoon of tomato puree
1 tablespoon of paprika
150ml warm water
2 tablespoon olive oil
Mix sugar and yeast in warm water and leave in a warm place for 10-15 mins to help yeast rise
Sieve all Flour into a bowl and mix in salt and paprika
Make a well in the middle then add in tomato purée, oil and yeast mixture
fold in well until it forms a dough, remove onto floured surface and knead for approx 5 mins
put into floured bread tin or tray and place in oven (shelf 2) on proving setting for Approx 1.5/2hrs or until double in size
brush with milk on top and switch oven onto Bread setting
place tray with ice cubes on level 5 and bread on level 2 (ice stops the bread from over crusting)
You could add in sundried tomatoes as an extra…..this is tasty also.