Pumpkin Soup with Peanut Butter!
Serves 2:
100g onions (1 Veg)
300g pumpkin (3 Veg)
250ml chicken stock
150g cooked chickpeas (2 P)
5ml Robertson’s Exotic Thai Spice
10ml peanut butter (1 Fat)
Salt and Pepper to taste
Boil chopped oni0ns and cubed pumpkin in chicken stock with salt, pepper and Thai Spice until soft. Add stock if needed. Add cooked chickpeas and cook for about 5 minutes. Stir in peanut butter. Take off heat and liquidise. Serve with fresh coriander.
One of my favourites! Italian bread salad – my version!
Serves 1
2 slices Ultima Low Calorie Bread – break into chunks and toast under oven grill until crispy (1 CC)
150g roasted peppers (free)
150g cherry tomatoes (1.5 Veg)
50g salad onions, chopped (0.5 Veg)
4 chopped peppadews
3 chopped sundried tomatoes
30g low fat feta (1 P)
50ml white or red wine vinegar
5ml basil infused olive oil (1 F)
Mix bread chunks with vinegar and olive oil and leave to absorb. Mix with rest of ingredients.
Serve on a bed of lettuce
Tuna and Pasta Rice Salad – quick and easy!
Serves 1
120g Tuna (1 P)
100g Cooked Pasta Rice (2 CC)
4 chopped salad onions
100g tinned or fresh asparagus (1 Veg)
45ml WL salad dressing (1 F)
Coarsely ground salt and pepper to taste
Mix it all together – quick and easy! 🙂
Serve with lettuce and fresh tomatoes
Lentils and Butternut Burger Pattties
100g cooked lentils
100g roasted/cooked butternut
Woolies Chimi Churri Blend (I took a shortcut!), alternatively add some coriander, paprika, cumin, lemon juice and garlic to taste
2 salad onions/spring onions
1 large tablespoon raw oats
Salt and pepper to taste
Mash all the ingredients together. Form patties and bake for 30 minutes in a pre-heated oven at 160C.
Serve on a wholewheat bun, or in a pita with some rocket and sweet chili and low fat mayo sauce
This recipe makes 2 large patties.
Updated January 2019
A light, quick and tasty vegetarian meal or side dish! I LOVE butternut, I can honestly have it every day of the week!
The last time I made this, I had it as a side at one of our ‘solo’ braais 🙂 Usually, on a Sunday, myself and Hubby just like to spend time at home, just the two of us. More often than not, we will braai – a solo braai for just the two of us. He’s actually not a huge fan of veggies, so this is my ideal opportunity to play around with some veggie-dishes-for-one!
Butternut Gratin
Serves 1
100g roasted butternut (pop some butternut slices, with a drizzle of olive oil, in the oven on 200C for about 45 minutes) I usually roast a batch, then I can use it to make butternut soup, or add it to salads, etc.
30g lite/low-fat Feta, crumbed
150ml fat free milk
½ teaspoon dried Rosemary
Salt and Black Pepper
1 slice Ultima low Kj Bread (blitzed to crumbs) or 30g store-brought breadcrumbs.
Place butternut in ovenproof dish. Pour milk over, season with salt, black pepper and rosemary. Crumb feta and breadcrumbs over it.
Bake for 25 minutes in preheated oven (180C) and voila!
Adapted from Greatist Recipe
Another lunch! Another wrap! 🙂
This time, after a tip from my friend Lucy-Ray – I decided to add tuna to one of my favourite sides – tzatziki! I love the fresh combination of cucumber, mint and yogurt. And tzatziki is very versatile! Great as a side to braaied (it is a South African thing!) chicken, pork or beef. Haven’t combined it with fish before, so this was one of those experimental meals! LOL! And I think it was pretty successful! 🙂
Okay, first tzatziki:
1/2 grated cucumber, sprinkled with salt and left for about 30 – 60 minutes to get rid of the extra moisture. I always leave it in a coriander to strain. Squeeze out any excess water, make sure to get it all out – with your hands is actually the easiest, or press it between 2 side plates.
Next stir in about 100ml plain fat free yogurt, 1 tablespoon of grated onion, 1 finely crushed garlic clove, a small handful of finely chopped mint (dried mint works well), black pepper and my secret ingredient – a sprinkling of Aromat 🙂
Drain 1 tin of tuna (in brine). It is very important to make sure all water is drained, otherwise the mixture gets very soggy. Mix the tuna and tzatziki together – I added a few springs of finely chopped dill, and some salad onions.
And voila! Leave in the fridge for a few hours for the flavours to develop. I had on a wrap, with some colourful cherry tomatoes and lettuce.
Again, any filling that works well as a wrap filling can be served in pitas, on whole wheat bread or just add a handful of lettuce leaves, and you have a lovely, fresh and filling salad.
Fresh and yummy!
Revamped January 2019, added a few new photos! The previous ones were pretty bad!
This is one of my favourite recipes. I love a good wrap! Especially for lunch 🙂
When packing my lunch for work, I very seldom just throw everything together – I am not a fan of mushy, soggy food. Okay, few people are! 😛
Today, for example – I packed the wraps separately, and the chicken mix, and the salad stuff (lettuce, cucumber strips, and chopped peppadews) also in a separate divided container.
Yes, maybe a bit of a mission – but worth it, believe me! 🙂
This was the chicken curry (fake Coronation??) mix:
90 g cooked chicken, chopped
1 small Granny Smith apple, chopped
2 small salad onions, chopped
30 ml low fat mayo
1/2 teaspoon curry powder (mild)
Salt and pepper to taste
Prepare this the night before – for the flavours to develop 🙂
Quick and easy!
Pile on a wrap with lettuce and top off with cucumber strips! Yummy! 😀
Also works as a salad, in pitas and on whole wheat bread 🙂
Serves 1