Vegetarian

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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Pea and Feta Pasta Salad

| roeliaschoeman

Adapted from Martha Stewart

100g cooked pasta
100g snowpeas (blanched – cut sideways, pour boiling water over and leave for about 5 min, then drain)
75g chopped yellow peppers
25g sliced red onion
30g low fat feta
Handful chopped fresh basil
Salt and pepper to taste
Lettuce to serve

Dressing
5ml basil infused olive oil
60ml white vinegar
Knifepoint fresh, chopped garlic

Serves 1 – 2 CC, 2 Veg, 1 Prot, 1 Fat

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Mexican Rice Salad

| roeliaschoeman

70g cooked brown/wild rice

100g corn kernels

10og cherry tomatoes

50g chopped green pepper

130g tinned baked beans (drained, so that it isn’t too ‘saucy’)

5ml lemon infused olive oil (or just add a few drops of lemon juice to plain olive oil)

a sprinkling of smoked paprika and cayenne pepper

Salt and Pepper to taste

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This salad is lovely and colourful!  You can pack it in layers in a clear bowl, or mix it all together, served on a bed of lettuce like I did 🙂

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

Roasted Butternut Hummus

| roeliaschoeman

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200 g oven roasted butternut cubes (I only used non-stick oven spray when roasting it)

75g chickpeas cooked/tinned

5ml sesame oil

10ml lemon juice

1/4 tsp chopped garlic (to taste)

1/4 tsp groud cumin

Sprinkling of smoked paprika

Salt and Pepper to taste

 

Blend it all together, add a few drops of water if needed.

Serves 1 – 2 Veg, 1 Protein, I fat

 

Serve with crudites, or on melba toast/Ryvita, etc

 

Curried Lentil and Potato Soup

| roeliaschoeman

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100g peeled and cubed potato
200g cooked (or tinned) red lentils
250ml veggie stock (you can use more if you find the soup too thick)
150g tomato and onion mix
5ml mild curry powder
2.5ml turmeric
Salt and pepper to taste

Fresh coriander to serve

Cook potato in veggie stock until soft – but not mushy (about 20 min). Add rest of ingredients, lower heat to slow simmer for about 15 min.

Liquidise (if preferred) and serve with fresh coriander.

Serves 1 – 1 CC, 2 Prot, 1.5 Veg

Mushroom and Brown Rice Salad

| roeliaschoeman

250g brown mushrooms, sliced
5ml olive oil
140g cooked brown & wild rice
75g cooked (tinned) chickpeas
1/4 tsp smoked paprika
Sprinkling of garlic salt
30ml red wine vinegar
Salt & Pepper to taste

Brown mushrooms in olive oil. Leave to cool.
Mix rest of ingredients plus mushrooms and leave in fridge for a few hours to “marinate”.

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I served it on a bed of lettuce, with cucumber ribbons 🙂

Serves 1  (big portion!!)  – 2 CC, 1 Protein, 1 Fat, 3 Veg (or count mushrooms as free veg!)