ricotta and raspberry wholemeal pikelets!

These ricotta and raspberry whole meal pancakes are so good but feel so naughty!
light and not too sweet these are a perfect treat breakfast or light lunch.
I serve these with cinnamon caramelized bananas and fresh raspberries.

You'll need:
1/2 cup of wholemeal self raising flour
1/2 cup of light milk
1 egg
1tbsp extra light ricotta
1/4 cup of fresh or frozen raspberries.
15 mls (3 teaspoons) of maple flavoured syrup

serving suggestion:
1 small banana (6 inch or less)
1 teaspoon brown sugar
pinch of cinnamon.

makes 10 medium pikelets.

How to:
1. combine the SR flour, egg and milk together until combined before adding the ricotta and raspberries and mix well.
2. using a non stick frypan cook the pikelets on a low heat, two at a time until cooked through, lightly golden and fluffy.
3. once you have cooked the pikelets slice the banana length ways into about four pieces. combine the brown sugar and cinnamon together. Lightly spray the fry pan with oil and place the banana on the pan and sprinkle with sugar/cinnamon mixture. fry for about 30 seconds on each side until lightly browned and caramalised.
4. serve 3 of the pikelets with the banana and a side of fresh raspberries. pour on the maple syrup and enjoy!!

3 pikelets with banana, raspberries and maple syrup is 260 calories.

Healthy and yummy baked beans

Just quickly, I started a 12 week body (and lifestyle) transformation yesterday and I am so into it this time, motivated and enjoying good food so I'm sure I'll be making more time for recipe writting over the next few months :)

Here is my recipe for very yummy and much healthier bakes beans, none of the sugar or preservatives that you'll find in the tinned variety!
So quick and easy... took me 8 minutes all up to make these beans, toast some thick wholemeal bread and poach an egg.

You'll need:
1/2 small onion
1tsp minced garlic
tiny dash of olive oil.
1 can of cannellini beans
2 tsp worcestershire sauce
100mls passata (tomato puree)
salt and pepper to taste

To serve:
1 cup of baby spinach
2 eggs (poached)
1 tomato diced
2 slices of wholemeal toast.

How to:

1. finely dice the onion and throw in a small saucepan over a medium heat with a tiny dash of olive oil, add the garlic and soften.
2. add the passata and fry off for a minute or so before adding the drained beans and Worcestershire sauce.
3. reduce the heat and add the salt and pepper and simmer for three minutes.
4. serve with baby spinach, diced tomato, poached egg and toast :) ENJOY!

this recipe makes enough for two.
when served as suggested 1 serve = 390 calories. (one egg)

a new challenge...

It's been so long since ive been in here!! So much has happened with our new business and our family I havent had any time to keep up!!
I've decided to challenge myself to a 12 week body transformation so I thought it was about time I got back into my recipe  writting zone and create some yummy, low cal recipes to enjoy throughout my new lifestyle :) it cant be all about salads!!!

so over the last few days I have created a few things that would keep me on the right path... a yummy dinner and a nice afternoon tea treat. Beef, spinach and sweet potato lasagna and a banana, oat and white chocolate loaf.

firstly i'll start with the lasagna and then I will post the loaf in another post for ease of reading.

Beef, spinach and sweet potato lasagna:

YOU'LL NEED:

Meat sauce:
1x medium onion
6 medium mushrooms
300 grams of lean beef mince
1 tbsp of olive oil
1 tbsp minced garlic
2 tbsp dried basil
2 tbsp tomato paste
1 jar of passata
100mls water
salt and pepper to taste

Cheese sauce:
30g of butter
1/2 of plain flour
1 - 1.5 cups of milk
1 cup of grated light cheese
salt and pepper to taste.

lasagna layers:
1 large sweet potato
2 cups of baby spinach (fresh)
1/2 an eggplant
1/2 cup light grated cheese


HOW TO:

Preheat the oven to 190 degrees.

Meat sauce:

1. slice up the mushrooms and onion and put on a medium heat with the olive oil and garlic and brown well.
2. peel and slice the sweet potato into thin discs and slice the eggplant into thin slices... you can salt it if you like, I just like it as is. put aside.
3. add the meat and basil to the onion mixture and brown well...add the tomato paste and fry for 30 seconds before adding the passata and 100 mls of water.
4. simmer for 10 minutes then add salt and pepper to taste.

Cheese sauce:
1. melt butter in a saucepan, once melted throw in the flour and mix until it is well combined and forms a ball.
2. cook for 30 seconds then slowly start adding the milk while constantly wisking to combine, it should continue to thicken as you pour the milk in.
3. cook for a further 3 minutes adding more milk to desired thickness.
4. add salt and pepper and the grated cheese and stir until it melted into the sauce, adding more milk if required. take off the heat and set aside.

Lasagna:

1. put a layer of sauce down in an oven dish and cover with a thin layer of sweet potato, followed by spinach, eggplant and more sauce. Repeat until all the sauce and vegetables are layered. cover in the cheese sauce and cheese and place in the over for 30-40 minutes or until the sweet potato is well cooked. (If the top starts to brown too much cover loosley with foil.)

serve with garlic bread/chips for those wanting to add more carbs and a nice salad.
ENJOY!

teriyaki chicken rice paper rolls.

This recipe was requested by a few friends, I made them for the first time today and they were amazing! very low cal and so quick to make!

Teriyaki Chicken Rice Paper Rolls:

you'll need:
makes 8 rolls

1 large chicken breast
1 ripe avocado (omit for a lower cal option.)
1/2 medium cucumber
1 small carrot grated
1/2 cup bean sprouts
handful of fresh herbs (I used mint, corriander and parsley)
rice paper roll sheets. (found in your asian grocery section)

teriyaki marinate:
1 tbsp olive oil
2 tbsp teriyaki sauce
3 drops of sesame oil
sesame seeds.

dipping sauce:
2 tbsp soy sauce
a few drops of sesame oil
1 tsp minced ginger
1 tsp brown sugar.
fresh herbs

How to:

1. slice the cucumber and avocado into strips, grate the carrot and place to the side with the bean sprouts.
finely slice up the herbs together and save half for the wraps and place half aside for the dipping sauce.
2. slice the chicken breast into long, thin strips and throw in the marinate. heat a frypan and once hot put the chicken and the marinade in the frypan and cook until  browned and well done. once cooked remove from heat and place to the side with the other wrap ingredients.
3. make the dipping sauce and get a medium bowl with warm water, enough to immerse the rice paper roll.
4. one at a time immerse the rice paper roll in the warm water for 20-30 seconds or until soft.
5. place on a chopping board and select a strip of cucmber, avocado, chicken and small portions of the carrot and bean sprouts in the middle of a wrap. wrap one side, then the bottom up, then the other side over to seal leaving the top open.
6. repeat for all the wraps and serve with the dipping sauce :)

ENJOY!!

Morrocan Beef Soup...

This recipe is one of my favourites! It is a variation of a soup I first tasted in a cute little alley way in Melbourne. I serve this one with fresh baby spinach, some cheese and a huge chunk of crusty bread. A real winter warmer!!

you'll need:
serves 10

250gms diced beef
2 carrots
2 small zuchinnis
1/2 cauliflour
1 red onion
1tbsp minced garlic
1tsp minced ginger
1 can of lentils
2 tbsp turmuric
1 tbsp ground cumin
2 vegetable stock cubes
2L of water
1 cup of passata
chilli (fresh or flakes) to taste
salt and pepper to taste.
Fresh spinach and thick crusty bread to serve.


How to:

1. dice up the carrots, zuchinni, cauliflower and onion
2. fry off with the olive oil, garlic and ginger. brown well.

3. throw in and brown the beef, then add the turmuric, cumin and stock cubes and fry for 30 seconds. add the lentils and water and stir well.

4. add the passata and chilli, salt and pepper to taste and simmer for 20-30 minutes.

5. serve with thick crusty bread and some baby spinach on top.

ENJOY!

the spice of life...

Things around here have been CRAZY! with my new focus of healthy food and increased fitness, Ive been struggling a little bit to get to the other things I love!!

sharing quickly a very quick and easy lunch recipe with you that is low on calories and so yummy!!

CHILLI THAI BEEF SALAD!
serves 1-2

you'll need:
1 lean beef steak
1/2 cup of peanuts (omit these for alergies and a low calorie version.)
1 large tomato
1 small cucumber
2 cups of rocket/baby spianch mix
1/2 red onion sliced finely.
handful of mixed fresh herbs- I pulled some corriander, mint and basil out of my garden for this.

dressing:
1 large green chilli finely diced (omit for a mild version)
2 tbsp soy sauce
1tsp sweet chilli sauce
juice of one large lime
1 teaspoon of minced ginger
1 tsp fish sauce
1 tsp palm sugar (or brown sugar)
handfull of fresh corriander and mint sliced finely.


how to:

1. combine all dressing ingredients in a small bowl.
2. slice the beef into very fine strips and fry in a very hot frypan with half of the dressing until browned, I like mine medium.
3. cut up the cucumber and tomato into cubes and throw them together with the sliced onion, fresh herbs and rocket salad mix.
4. once cooked, add the beef to the salad and cover with remaining dressing, add the peanuts and you're done!!
ENJOY!!

this recipe really is my favourite quick and easy lunch! I love how the chilli and corriander give it a yummy kick!

Spinach, zuchinni and Chicken patties...

Here is the recipe for my lean and healthy Spinach, zuchinni and chicken patties. At only 47 calories per pattie they are a great light option for lunches and dinner served with salad or steamed veges. I made a big batch of 20 patties to feed 7 people but I suggest making this many and freezing the raw patties for later use!

You'll need:
(makes 20)

2 large chicken breasts
1 cup of baby spinach
1 regular zuchinni
1 tbsp minced garlic
1.5 cups of bread crumbs
2 egg whites
dash of Worcestershire sauce
salt and pepper to taste


How to:

1. In a food processor blend the spinach, garlic and zuchinni with a dash of water and process until pureed. transfer to a large bowl.
2. next, blend the chicken breast until well minced, add to the large bowl.
3. combine the spinach mix and chicken mince together with the breadcrumbs, egg whites and sauce. salt and pepper to taste.
4. roll out into small patties (makes 20) and refigerate or freeze until wanted.
5. spray a frypan lightly with oil and cook on a low heat until cooked through and nicely browned on the outside.
ENJOY!!