Mar 12

Crust-less Spinach, Mushroom and Rosemary Quiche (8 portions)




9x large organic eggs, beaten

500g fresh spinach, chopped, stalks removed

250g button mushrooms, sliced

2x tsp. fresh rosemary

1x tbsp. olive oil

Salt and pepper to taste

Optional extra: feta cheese


Calories: 120 per portion




Preheat your oven to 180°C.


Heat your olive oil in a large pot.  Add to it your sliced mushrooms and rosemary; stir-fry for 5min before adding your spinach and salt and pepper to taste.  Lid your pot and turn off your heat and allow time for the spinach to wilt.


Crack your eggs into a bowl and beat.  Add your spinach mixture to the eggs and pour the mixture into an oven proof dish.


Bake in the oven for 30min until eggs are set.


Serve hot or cold.



Feb 13

Beef and Broccoli Salad (2 portions)

broccoli and beef saladIngredients:

200g broccoli florets (approximately 4 cups)
200g extra lean beef stir-fry strips
100g sliced button mushrooms (approximately 2 cups)
4 cups mixed lettuce
1x tbsp. avocado oil
2x tbsp. soya sauce
½ tsp. garlic flakes
½ tsp. wholegrain mustard
¼ tsp. chili flakes (optional)

Calories: 300 (per portion)


In a frying pan, heat your avocado oil over a high temperature, then toss together your beef strips, garlic flakes, wholegrain mustard and chili flakes. Stir-fry for 3mins before adding the mushrooms, broccoli and soya sauce. Place a lid over your frying pan, reduce heat and allow simmering for 5mins until the broccoli in al dente.

Serve over a bed of mixed lettuce. No dressing required.


Feb 13

Avocado Salad (1 portion)

avo saladIngredients:

1 cup butter lettuce
1 cup crisp lettuce
1 medium carrot, grated
1 small tomato, sliced
½ mini cucumber, sliced
¼ avocado-pears (30g)
1x tbsp. homemade dressing

Salad Dressing

Mix equal parts olive oil and brown spirit vinegar.
Add wholegrain mustard and dried herbs to flavour
Mix well

Calories: 190 (includes dressing)

Feb 13

Zucchini and Mushroom Spaghetti (1 portion)


50g spaghetti (raw)
2x zucchini’s, grated (about 2 cups)
1x cup sliced button mushrooms
1x tbsp. olive oil
1x large garlic clove, minced
½ tsp. mixed Italian dried herbs
Salt to taste

Calories: 340


Cook your spaghetti according to packet instructions.

Heat your olive oil in a pan together with your garlic. Toss in the mushrooms and dried herbs and stir-fry until the mushrooms have released all their water and are are-sizzling. Toss in the zucchini and salt to taste. Reduce heat and simmer for 2-3mins, then set aside.

Drain your pasta and return your zucchini mix to heat and toss the two ingredients together until well coated.

Serve immediately.

Oct 15

Haggis and Egg Salad (1 portion)

haggis1 Ingredients:

125g sliced haggis (I get this from my local butchery)
1x free-range egg
1x tsp. sunflower oil (to fry your egg)
2x cups baby spinach leaves
½ cup cherry tomatoes

Calories: 415


Heat your oven to 180°C.

Place the haggis on a baking tray and cook for 30-40mins, turning over around the 20min mark. (I like mine crispy, but if you like yours softer, reduce your baking time)

Plate your baby spinach and cherry tomatoes, then when the haggis is done center it on top.

Poaching your egg would be a healthier method of cooking it, but I have fried mine in a pan with a splash of sunflower oil. Once cooked to your preference, slip it on top of your salad and enjoy.

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