Yum, yum. I don’t usually like leftover roast lamb but I have definitely found a winner. Hubby and I threw this together so measurements aren’t precise however I need to remember this easy dinner for future roast lambs!
. 1 1/2 cup chopped roast lamb
. 200 g grated haloumi
. 1 cup frozen peas
. 1/2 cup grated pumpkin
. 3 shallots chopped finely
. 1/4 cup mint leaves finely chopped
. 4 eggs, beaten
. 1/4 cup tapioca starch (or more to bind)
. Oil for frying
Simply mix all ingredients and fry in lightly oiled pan until golden brown.
P.s. These were great for brekkie with bacon and egg and tomato relish.
I haven’t been in the blogosphere for SO long. Basically I have graduated from full time mum to part-time mum/part-time teacher and it has been crazy days ever since. I absolutely love being back to being a teacher and managing our hectic family life but there has been no time for blogging.
Anyway, it’s the Easter holidays and hubby and I are enjoying a well-earned ,
lazy break. So lazy we couldn’t be bothered to cook dinner. A quick rummage through the fridge however produced this very satisfying and tasty dinner – lightly steamed asparagus, gerkins, tomatoes, bocconcini, salami, kabana, raw organic baby carrots and pesto and tomato relish to dip ! Ridiculously outstanding – who said healthy had to be hard?
Sometimes scrambled eggs, omelettes and regular fried old eggs just don’t cut the mustard when it comes to a healthy paleo option for brekkie. It’s not that they aren’t great options, it just gets a little boring … Today I was harking back to my travels and decided to create a continental German breakfast, sans bread of course. Hard boiled eggs, delicious smoked Black Forest ham, crispy pear slices, pickles and a wedge of cheese – what could be more satisfying! Will be yumming this down now regularly 🙂
On Sunday I hosted a wonderful baby shower for my radiant twin sister who was expecting twin baby boys. The event was held at a charming little cafe in East Brisbane, Egg Bistro. We were treated to an amazing three course lunch, and better still, I was able to ensure one of the main course choices was paleo-friendly, being a delicious salad of Smoked salmon with poached egg on a bed of iceberg lettuce, tomato, avocado and radish accompanied by a homemade shellfish mayo and Bloody Mary jelly! Simply amazing.
Better still, my sister who was 35 weeks pregnant was able to make the occasion. The very next day she gave birth to two beautiful baby boys. And on our birthday too! Mum now has two sets of twins born on April 7 – her daughters and grandsons. What are the chances? A very happy day indeed 🙂
My lovely sister sourced a paleo staple the other day – “spaghetti squash” that we have never before seen in Brisbane. How exciting. I have read so many recipes for this low carb alternative to pasta but have never been able to try. And because she paid $6.50 for one vegetable (six times the price of a packet of a pasta!) I wanted to make something memorable – here is what I came up with – Lemony Garlic Prawns with Roasted Vegetables on a bed of Spaghetti Squash. Outstanding!
. 300 g packet frozen, ocean caught (from Australian waters) raw prawns, thawed
. 1/2 cup olive oil
. Zest and juice of a lemon
. 2 garlic cloves, minced
. 2 zucchini, thinly sliced
. 3 small yellow squash, thinly sliced
. 250 g cherry tomatoes
. 1/2 onion, finely chopped
. 1 tspn garlic powder
. Olive oil to drizzle over veg
. Sea salt and freshly ground pepper
. 1 spaghetti squash
. Large handful mixed rocket and baby spinach leaves
. Parmesan cheese to serve, optional
1. Marinate prawns in olive oil, lemon juice and zest, garlic, salt and pepper an hour before cooking time. Set aside in fridge.
2. Combine zucchini, squash, tomatoes, onion and garlic powder on a baking tray lined with baking paper and drizzle liberally with olive oil
3. Roast for 20 – 30 min in a hot oven (180dc) until tender and cooked to your liking.
4. Meanwhile, cut squash in half and microwave for 10 – 12 min until tender
5. Remove seeds and turn into spaghetti by scooping out flesh with a fork
6. Mix ‘spaghetti’ with roasted vegetables, salad leaves and prawns until well combined. Grate over a little Parmesan, if desired.
I found this a really tasty dish. The only thing I would say is that it is definitely tastier than it looks and next time I might try putting the spaghetti squash on paper towel so it doesn’t have such a ‘wet’ consistency – otherwise it was a great way to eat seafood with a host of different vegetables – very yummy indeed!
Well, it’s been a while since I last posted a recipe. Been back at work full time for two months and mainly living off steak and veg or grilled meats and salad! Too boring to blog about! But tonight I threw in some delicious fresh veg I got from the markets and whipped up a seriously yummy and ridiculously easy batch of ratatouille in the actifry. I cannot believe how yummy my dinner was!
. 3 zucchini, sliced thickly
. 1 eggplant, roughly chopped
. 1/2 red capsicum, chopped
. 1/2 green capsicum, chopped
. 1/2 red onion, sliced
. 1 tspn mixed Italian herbs
. 1 actifry tbsn olive oil
. 1 400 ml tin diced tomatoes
1. Throw in veg, oil and herbs and cook for 20 minutes
2. Add tinned tomatoes and cook another 10 min or until tender
This was easy, nutritious and tasty. Loving my actifry!
I wasn’t going to bother blogging my yummy dinner of paleo Pineapple Chicken in the actifry but my sis begged me for the recipe as it was really simple and really delicious – here it is Little sis pineapple chicken in the actifry
Simply replace the corn flour with tapioca / arrowroot and soy for tamari or coconut aminos and you are good to go:) oh, and I didn’t bother with the sugar, the pineapple made it sweet enough!