Author: roeliaschoeman

Breakfast Barley

| roeliaschoeman

We often get stuck on what to have for breakfast that is a little ‘different’.  Somedays I really don’t feel like another bowl of brand name cereal or a slice of toast with whatever…. 🙂

Keep forgetting that we can actually use any grain as a breakfast option – quinoa, couscous, brown rice and BARLEY!  🙂  So this is my version of ‘comfort food’ for breakfast.  Will work great with brown rice as well 🙂

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75g cooked barley (I cooked a big batch last night, froze it into individual portions to be used in my meals during the next week or so, so look out for a few ‘barley’ recipes coming up!)

125ml fat free milk

20g raisins

1 cinnamon stick

5ml honey for serving

Gently simmer barley, raisins and cinnamon stick until barley is more ‘mushy’ and most of the milk is reduced/evaporated.

Serve with honey and enjoy!

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Serves 1:  1.5 CC, 1/2 milk, 1 Fruit

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Breakfast wrap with Balsamic Tomatoes & Feta

| roeliaschoeman

2 egg whites – make scrambled eggs by cooking eggs, while continiously stirring, in a pan treated with non-stick cooking spray

Balsamic Tomatoes
25g sliced red onions
75g cherry tomatoes
25ml balsamic vinegar
In a small saucepan, add onions and tomatoes and enough hot water to cook in. Simmer for about 10min until soft. Add balsamic vinegar, increase heat and cook on medium to high heat until balsamic has reduced to a thick syrup. Mash tomatoes with a fork and set aside.

Make up wrap by using 1 WL wrap (1 CC), topping it with fresh lettuce, scrambled egg whites (1/2 Prot), balsamic tomatoes (1 Veg) and 15g low fat feta (1/2 Prot).

A yummy breakfast to end 2015 with! 

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Mango Jelly with Pawpaw Granita

| roeliaschoeman

And now… dessert!  Light, tropical and cool – which worked very well on a hot summer’s day!

Serves 4

 

Mango Jelly

2 x sachets WL jelly (Granadilla)

125ml boiling water

3 x mangos, peeled and liquidised

 

Make jelly by adding 125ml to 2 sachets jelly.  Stir until dissolved.  Pour in individual dessert containers.  Put in fridge to set.

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Pawpaw Granita

(adapted from recipe in Your Family Magazine – Jan 2015)

1 large pawpaw (about 300 – 400g)

100ml undiluted Passionfruit flavour Slimsy Lite

 

Liquidise pawpaw and Slimsy mix.  But in metal bowl and freeze until icy around edges (about 30 minutes).  Stir, using a fork, the iced portions into the middle of the bowl.  Put back in freezer and continue to stir every 30 min or so until all is frozen.  Scrape granita into flaky crystals and serve on top of set Mango Jelly.  This is great on it’s on as well!

 

Serve with fresh mint leaves

 

 

Christmassy Barley, Butternut and Cranberry Salad

| roeliaschoeman

photogrid_1451050431109.jpgAnother dish from Christmas Lunch 2015!  Lovely colours, isn’t it?  🙂  (Pictured on the right – apologies, not a good photo!)

 

Serves 6

600g cooked barley

500g butternut cubes (raw weight), oven roasted

60g dried cranberries

100g chopped red onion

30g mixed seeds and nuts

Freshly ground sea salt and black pepper to taste

 

Dressing:

75ml balsamic vinegar

20ml olive oil

20ml honey

 

Mix all the ingredients together, serve dressing on the side

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Per person:   2 CC, 1 Fat, 1/2 Fruit (actually less, not sure if we need to count it?), approx 1 Veg

 

 

 

Watermelon, Feta and Rocket Stacks

| roeliaschoeman

I know I have’nt posted in a while!  Sharing some of my Xmas lunch recipes 🙂

This was the starter served, soooo easy – and it looks very pretty, if I do say so myself!  🙂

Slice watermelon in slices (about 3 – 4 cm thick)

Using a cookie cutter, cut out a shape/serving per person.

Dress with fresh rocket, feta and balsamic reduction

 

Watermelon:  about 100g per person

15g low fat feta per person

1/2 handful fresh rocket per person

serve with balsamic reduction and freshly ground black pepper

 

Fresh and easy!  Ideal for our hot South African summer!

 

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Barley Salad with Roasted Butternut & Apple

| roeliaschoeman

I felt like trying something different for lunch – and boy, this was delicious and filling!  🙂

250g roasted butternut (cut into cubes, roast on medium heat oven for about 35 minutes – until soft) – cooled down

Roasted Apple (100g apple, cut into thin slices, roasted on medium heat for about 25 minutes – before to release the flavour and crisp it up a little bit) – cooled down

140g cooked barley – cooled down

30g low fat feta

Dressing:  5ml olive oil with red wine vinegar (about 20ml – but you can adjust to taste – enough to stir mix with barley so that it isn’t too dry), alternatively you can use 30ml low fat mayonnaise

Salt and Pepper

Lettuce to serve

 

Mix dressing with barley

Place lettuce at bottom of the salad bowl/dish

Stir butternut into barley mix, season to taste

Place butternut and barley mixture on to of lettuce bed

Top with crumbed feta and apple slices

 

Serves 1:  2 CC, 1 Protein, 1 Fruit, 3 Veg, 1 Oil

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Spanish Ole King!

| roeliaschoeman

Okay, the reason for the name of this dish – it started out as Chicken a La King, and halfway through I realised that I don’t have mushrooms!  LOL!  But fear not!  Managed to create a tasty dinner anyway!  🙂

10 ml olive oil

100g chopped onions

200g chopped green pepper

150 ml chicken stock

400g raw chicken fillets, cut into cubes

Okay that was as far as the Chicken A La King got!

 

Enter:  Ole King!

140g par cooked brown rice

1 tin (400g) Tomato and Onion (Woolies – with Garlic)

3ml Spanish Smoked Paprika

a sprinkling of Garlic Salt

Cayenne pepper to taste

Salt and Pepper to taste

 

Fry onion and green pepper in olive oil, add chicken stock and bring to a simmer.  When onion and green pepper is softer and stock reduced, add chicken cubes and brown.  Add tinned tomatoes and rest of the ingredients.  Simmer for about 20 minute and…. ole!

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Serves 2:  per serving – 2 Protein, 1 CC,  1 Fat, 3 Veg

 

Smoked Snoek and Brown Rice Salad

| roeliaschoeman

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70g smoked snoek, flaked

140g cooked brown rice

100g cherry tomatoes (I used Woolies’ exotic tomatoes – beautiful colours!)

20g chopped onion

30ml low fat mayo

Salt and Pepper to taste

 

Lettuce and chopped fresh parsley to serve

 

Mix all the ingredients together and serve on a bed of lettuce with fresh chopped parsley

 

Serves 1:  2 CC, 1 Prot, 1.5 Veg, 1 Fat