Low Carb Lasagna

Low Carb Lasagna

1 medium onion, chopped
1 teaspoon minced garlic
450g mushrooms, chopped
2 cans crushed tomatoes
3 tablespoons fresh basil, chopped and divided
1/2 teaspoon apple cider vinegar
1/2 teaspoon dried oregano
salt + pepper
1 eggplant
4 medium zucchini
425g fat free ricotta
1 egg
2 tablespoons shredded parmesan
1/4 cup shredded cheese

Heat a large greased pot over medium high heat. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook until fragrant and slightly golden, about 2 minutes. Add in chopped mushrooms and cook until the liquid has released and evaporated. Stir in the crushed tomatoes, 2 tablespoons fresh basil, and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until very thick, rich, and flavorful. Preheat oven to 220°C. Line two baking sheets with aluminum foil and set aside. Meanwhile, slice the zucchini and eggplant into slices and arrange on the prepared baking sheets. Bake in the oven at 220°C for 12-15 minutes until golden. In a medium bowl, combine the ricotta, remaining 1 tablespoon fresh basil, egg and parmesan. Salt and pepper to taste, and set aside. In a casserole dish spread 1/3 of the tomato mixture onto the bottom of the pan. Arrange 1/2 of the roasted zucchini and eggplant over the sauce. Then place 1/2 of the ricotta mixture on top of the veggies. Spread another 1/3 of the tomato mixture on the ricotta. Layer the remaining veggies, place the remaining ricotta on top, spread with the remaining tomato mixture, and finally top with the shredded cheese. Bake in the oven at 200°F for about 35 minutes, or until the top is completely golden and beautiful. Let stand for a few minutes before serving.

Spinach Feta Turkey Burgers

Spinach Feta Turkey Burgers

450g lean turkey mince

1 cup rolled oats

2 large egg whites

250g chopped frozen spinach

1/2 - 1 cup crumbled feta

1 dash salt

1/2 teaspoon minced onion

1 teaspoon garlic powder

1 dash black pepper

 

Thaw and thoroughly drain spinach. Add all ingredients into a large mixing bowl. Combine with your hands. Do not over mix. Form into 8 patties. Preheat griddle. Heat until cooked through. Mine took about 9 minutes. Make sure and use non stick cooking spray.

 

Clean Eating Overnight Oats

Clean Eating Overnight Oats

1/3 cup milk
1/4 cup rolled oats
1/4 cup 2% plain Greek yogurt
1 1/2 teaspoons chia seeds
1 teaspoon honey or agave nectar
1/2 teaspoon cinnamon
1/4- 1/2 cup unsweetened applesauce/a grated apple or pumpkin puree

Add the first six ingredients to a jar. Tightly screw lid onto jar, and shake to combine. Remove top, add applesauce, apple or pumpkin puree, and stir well. Refrigerate overnight, or up to 3 days.

Chocolate chip cookie in a mug

Chocolate chip cookie in a mug

1 tbsp Butter
1/2 tbsp White Sugar
1/2 tbsp Brown Sugar
3 Drops of Vanilla Extract
1 Egg Yolk
Scant ¼ cup Plain Flour
2 tbsp Semi Sweet Chocolate Chips

Start by melting your butter in the microwave. Butter should just be melted, not boiling. Add sugars and vanilla. Stir to combine. Add the egg yolk. Stir to combine. Add flour, then stir again. Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.
Cook in microwave 40-60 seconds (45 seconds came out perfectly).

Mini Red Velvet Cupcakes

Mini Red Velvet Cupcakes

1 1/4 cup flour
1 cup sugar
1/2 tbsp cocoa
1/2 tsp salt
1/2 tsp baking soda
1 egg
3/4 cups oil
1/2 cup buttermilk
1/2 tbsp vinegar
1/2 tsp vanilla
2 tbsp red food colouring

(makes 48 mini cupcakes)
 
Preheat oven to 175°C. Line mini muffin pans with cupcake liners.
In a medium bowl, whisk together flour, sugar, cocoa, salt and baking soda.
In a large bowl, whisk together egg, oil, buttermilk, vinegar, vanilla and red food colouring. Slowly add in dry ingredients and whisk until just incorporated. Fill liners about half full. Bake cupcakes for approximately 9 minutes, or until they have just set. Let cool in pans for 10 minutes before moving them to a drying rack to cool completely.


Cream Cheese Frosting

5 tbsp butter, softened
226 g cream cheese
2 1/2 cups powdered sugar, sifted
2 tsp vanilla

Cream together the butter and cream cheese until combined and creamy. Slowly add in powdered sugar and continue to mix until the frosting is smooth. Stir in vanilla. Pipe cooled cupcakes as desired. For these, I used a plain, round tip.

Ferrero Rocher Cupcakes with Nutella Buttercream Frosting

Ferrero Rocher Cupcakes with Nutella Buttercream Frosting

This recipe will make around 24 cupcakes


1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons vegetable oil
3/4 cup buttermilk
3/4 cup warm water
2 eggs
1 teaspoon vanilla extract
24 Ferrero Rochers

Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferrero Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.

Nutella Buttercream

1 cup unsalted butter, softened to room temperature
2 cups icing sugar
3/4 cup Nutella
3-4 Tablespoons heavy cream or milk
2 teaspoons vanilla extract

In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.

Paprika spiced cauliflower and broccoli soup with cheddar cheese

Paprika spiced cauliflower and broccoli soup with cheddar cheese

1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp sweet paprika
1 tsp ground cumin
1 cauliflower, cut into florets
1 head broccoli, coarsely chopped (including stem)
1 litre (4 cups) chicken stock
1/2 cup (60g) coarsely grated vintage cheddar
1/2 cup (125ml) pouring cream


Heat oil in a large casserole over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add paprika and cumin; cook, stirring for 1 minute or until aromatic. Add cauliflower and broccoli; cook, stirring, for 5 minutes or until cauliflower is slightly tender.

Add chicken stock and bring to the boil. Reduce heat to medium-low; cook, partially covered, for 20 minutes or until tender. Remove from heat. Set aside to cool slightly. Add the cheddar and stir to combine.

Blend cauliflower mixture, in batches, until smooth. Return to pan over low heat. Add the cream and stir to combine. Taste and season with salt and pepper. Divide among serving bowls and serve immediately.