I’m actually not much of a crab eater myself on the other hand my husband is the ultimate crab catcher, eater and seafood lover I could have ever imagined. Our close friends often comment about what opposite tastes and interests we have but you know what after nearly 20 years together opposites must really attract. Continue reading “No Potato Healthy Baked Crab Cakes with Cheats Dill Aioli”
Mountain bread wraps are my favourite healthy alternative to bread and other doughy wraps also the big winner for me is that they are preservative free not like most other brand wraps on the market. They come in all sort of varieties and are easily found in the wrap section in your local supermarket. But did you know you can make other things besides eating them as wraps?
I have used Mountain Bread sheets to make all sorts of things from pizzas to enchiladas and this recipe of using them as casing for eggy cups or frittatas if you like. It gives them the outer crunch without all the butter and calories of pastry. You can use whatever ingredients you like in the egg mix, I used chopped ham, grated cheese, corn and tomato to make them kid friendly for my kid’s school lunches. You can add other cooked veggies like broccoli, pumpkin or spinach to add extra veggie goodness. They are super easy to make even the kids can help you make them.
Mountain Bread Eggy Cups
4 mountain bread sheets cut into 6 squares
3-4 slices fresh ham, sliced
1/2 cup grated tasty cheese
1/2 cup tin corn
salt and pepper
6 grape tomatoes halved
fresh chives to top
- Preheat oven 180’C (350’F)
- Cut each sheet of mountain bread in half long ways, then cut each sheet into threes
- Grease a 12 capacity muffin tin with cooking spray and press one square into each muffin hole. Then repeat placing another square on top into each hole.
- Dab a little water in and around each case and bake in oven for two minutes then remove and let cool.
- In a medium bowl crack the eggs and lightly whisk. Add sliced ham and cheese and salt and pepper mix to combine.
- Fill cases evenly with the egg mixture then top with tomato
- Bake for 25 minutes, remove from tin and cool on a wire rack before eating.
- They should keep in the fridge for 3-4 days or can be frozen note: that mountain bread may not retain the crunch if frozen.
Are you back on track with healthy eating?
Some of us are great at sticking to and leading a healthy lifestyle no matter what time of year it is, others aren’t so much and fall off the bandwagon from time to time does this sound familiar? Don’t worry never too late to get re-inspired again. Lucky for you I have a tasty quinoa meal that is full of superfood goodness and will help you get back into the swing of things.
Lamb Koftas with Quinoa Tabouleh
A easy midweek dinner packed with quinoa goodness also leftovers are great for weekday lunches
500g lamb mince (organic is best)
1 small onion finely chopped
1 tsp sweet paprika
1 tsp ground cumin
1 tb parsley chopped
1 tb mint finely chopped
zest 1 lemon
salt & pepper to taste
1 cup quinoa
a handful chopped parsley
1 medium tomato diced
1 small cucumber diced or sliced
1/2 red capsicum diced
2 green onions finely sliced
1 handful baby spinach finely sliced
juice 1/2 lemon
salt and pepper
- Pre-heat oven to 180’C (350’F)
- Place quinoa in a small saucepan and fill with 2 cups water, bring to the boil then reduce heat to a simmer and replace the lid
- Simmer for 10-12mins or until all liquid is absorbed. Set aside to cool
- Place lamb mince, onion, paprika, cumin, parsley, mint, lemon zest and salt and pepper in a large bowl and mix to combine
- Roll into small oval shape balls and place on a baking tray drizzled with a little olive oil.
- Cook koftas in preheated oven for 20-25mins
- Meanwhile make the tabouleh place all remaining ingredients in with the cooled quinoa and toss to combine
- Serve together with the koftas and some tzatziki