Healthy Lamb Pizza

Healthy Lamb Pizza

So with father’s day coming up this weekend, I thought I’d share a fairly new recipe that Andrew and I have recently added to our repertoire – Lamb Pizza!  It sounds naughty but it is actually clean and healthy and absolutely delicious.  I have previously mentioned my love for mountain bread (I like the spelt version, but the rye is also good) as it is so versatile, and at only 60 calories per slice a MUCH better alternative for your waistline than bread (or in this case pizza base!).

Here’s how you make it:

Healthy Lamb Pizza 

This recipe makes 2 mountain bread pizzas – we had one each as we were starving from training.  You could cut them in half and serve with a big salad if you wanted to keep it as a lighter meal …

What you need:

4 slices mountain bread

Approx 300 grams of lamb (either backstrap, lean cutlets, lean steaks etc)

Juice of a lemon,

Garlic infused olive oil (or olive oil and a clove or 2 of garlic)

Tomato paste

1-2 eggplants

Bag of baby spinach leaves

1 round buffalo mozzarella (or bocconcini cheese would also be good here)

1 Tomato

Greek yogurt

Store bought pesto

How to prepare it

Slice the eggplant into rounds (I like 6 per pizza so we used 2 eggplants) and lay out on a paper towel.  Sprinkle some salt (I like using celtic sea salt) and let it weep it’s bitter juices out.

Slice the lamb and marinate it in some garlic olive oil (or olive oil and garlic), lemon juice, herbs (e.g. rosemary, oregano) and pop in the fridge for 10-20 minutes)

When you can see that the eggplant has released its juices, pat dry with paper towel, spray with oil and bake in the oven at about 180 degrees for about 30 minutes or until brown.  When done remove from oven.

Meanwhile either barbeque or fry up the marinated lamb until brown and tender (be careful not to over cook).

Set up two separate baking trays (lined with baking paper) and spread one layer of mountain bread with tomato paste as you like it.  Then place 2nd slice of mountain bread on top and spread tomato paste over top.  (do this on each tray)

Place a big handful of baby spinach spread out on the tomato base, lay out the eggplant, tomato (if desired – Andrew hates tomato!) and lamb and then tear half the mozzarella cheese ball into bite size pieces over the top of each pizza.

lambpizzauncooked-1

Ready to go into the oven!

Bake in the oven (again about 180 degrees) for 10-15 minutes – careful it doesn’t burn!

While it is baking whisk together about 1/2 cup of greek yogurt with a squeeze of lemon and pesto to taste.

When pizza is ready drizzle yogurt over top and serve!

Voila!!!

You can get creative with your pizza!  Here are another couple of suggestions:

1.  Chicken, roast pumpkin, spinach and feta;

2.  Caramelised onion and goats cheese (or feta or bocconcini)

(to make your own caramelised onions fry up a couple of sliced red onions with some olive oil, salt, pepper and 2 tablespoons balsamic vinegar on low heat for about 10 minutes or until caramelised.)

We are having Andrew’s family over on Sunday night for Fathers Day and I intend to make all three pizzas, cut them into quarters on platters and serve with a big green salad for everyone to share with some fresh strawberries for desert!  So delicious and healthy!

Hope you enjoy!  Thank you to all my new facebook ‘likers’!  We are thrilled with your support and hope you continue to enjoy what The Shrinking Hubby has to offer!

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Alix

Healthy Lunching – Try Quinoa!

Healthy Lunching – Try Quinoa!

Quinoa is a delicious grain that is high in protein, low GI and so good for you!  It is now freely available in the health food section of your supermarket or health food shop.  Quinoa cooks a lot like rice, in fact I’ve been told it’s really easy to cook in a rice cooker covered with a fingernail length of water (although I actually have never tried to cook it this way). I love having quinoa as a sweet porridge for breakfast (will post this recipe in coming weeks) and I especially love having it with chicken and veggies for lunch.

Here is a yummy Quinoa recipe to try…

Chicken and Vegie Quinoa

(Serves 2)

You will need:

1 cup Quinoa

Half a sweet potato

1 carrot

Half a head of broccoli

A handful of precooked chicken (see finger lickin chicken post)

A small amount of feta

Juice of a lemon

Some chilli/chilli flakes/ sambal to taste

Preparation

Cook the quinoa by adding 1 cup quinoa with 2 cups water and a squeeze of lemon.  When the water boils turn the heat down, it will take about 10-15 mins.  You might need to add more water if it goes dry – keep an eye on it.

In the meantime, chop the veggies into fine dice and steam.  If ‘steaming’ sounds too complicated you can cook them for a couple of minutes in a saucepan of boiling water (I would do sweet potato for a minute, add the carrots for a minute and broccoli for just under 2 minutes.)  They should be vibrant in colour so make sure you don’t overcook. Drain veggies.

Add veggies, chopped (pre-cooked) chicken and lemon juice (to taste) to the saucepan with the quinoa and mix through over a low heat until the chicken is heated.  Finally add the finely chopped feta and chilli (if required) and stir through.

This should be enough for 2 servings – you could double it and portion it up for easy lunches to take to work, or it would make a quick and easy dinner too.

So yummy and tasty and HEALTHY!!!

Of course you can experiment with different veggies, different proteins (think tuna, beef, lamb …), maybe drizzle with some yoghurt, stir through some pesto – whatever tickles your fancy!

Enjoy

X

Alix

Finger Lickin’ Chicken …

Finger Lickin’ Chicken …

In my opinion being organised and prepared is KEY to a healthy lifestyle so with this in mind, I thought I’d share a great tip for meals (and snacks) on the run.

I always try to incorporate some protein in every meal (including snacks.)  Protein is so helpful for weight loss and weight management!  We have been trained to think that if we don’t eat a good carbohydrate we will still be hungry, but it is protein that satisfies us and keeps us feeling  fuller for longer.  HOWEVER protein can be a tricky thing to incorporate in our busy schedules (it’s much easier to grab a piece of fruit or a packaged processed snack).  That’s why I make sure that we always have a supply of cooked chicken (bite sized pieces) in the fridge (or freezer) as it is a perfect and versatile protein to use.

I buy the Macro chicken stir fry strips, but chicken breast chopped up is just as good (always try for organic or free range chicken).  I season with a bit of salt, pepper and herbs (currently LOVING sumac!).  There are so many yummy spice blends on the market – check out the Herbies spice range!  Add a bit of garlic infused olive oil to a large pan and fry the chicken in batches until nice and brown.  (You can do 2 or even three packs at a time and freeze half if you are time poor during the week.)

Here are some great ways to use your chicken:

  1. It’s really yummy straight out of the pan on its own – a perfect snack!  ( a serve is about 100g) I like it with a squeeze of lemon or a sprinkling of chilli (great for the metabolism!)
  2. Chicken salad.  I mix some leafy greens (I love woolworths baby spinach and beetroot mix) with cucumber, capsicum, tomato, avocado, a tiny bit of feta and a sprinkling of chia or sunflower seeds.  Shake some olive oil and apple cider vinegar as a dressing.  Delicious!  Apple Cider vinegar (make sure you buy the Braggs brand with ‘The Mother’) is well researched for it’s medicinal properties.  It aids our digestion of food and helps with bloating.
  3. Chop up and add to an egg white omelette with some red onion, spinach leaves, capsicum and mushrooms and a tiny bit of feta cheese.
  4. Throw it in a veggie soup to add some protein.
  5. And one of my favourite meals – my quick and tasty

    Toasted Chicken and Cottage Cheese Breakfast Wrap

This is one of our favourite breakfasts but would also make a great lunch!!!

You will need:

1 mountain bread wrap (mountain bread is the best thing ever, hardly any calories, all natural and so versatile.  I like using the spelt version which is new as I don’t love eating wheat, but the rye ones are also good.)

A handful of your pre-cooked chicken pieces

A tablespoon of cottage cheese

A quarter of an avocado

A handful of salad mix (again I love the baby spinach and beetroot mix from woollies)

A small tomato sliced

(anything else you fancy – Andrew likes capsicum and a drizzle of pesto, I like mushrooms, you can also use smoked salmon if there is no chicken on hand etc etc …)

To prepare:

Spread the cottage cheese and avocado on the mountain bread.  (Be gentle as they are very thin and break easily).  I like to mash my avo and season with salt, pepper and a squeeze of lemon.  Then add the other ingredients.

wrapuncooked

  Looking good (and so fresh no?) …

Finally, roll gently and toast for a few minutes in a sandwich toaster.

 

wrapcooked1And … Voila!!!!

It isn’t easy to eat with your hands so treat yourself to a knife and fork!
Such a great way to start the day!!!

Enjoy+ Add New Category

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Alix

Spicy Lamb Mince

Spicy Lamb Mince

So it was Andrew’s birthday last week and I was all set to make him a healthy roast lemon chicken for dinner with roasted cauliflower, eggplant and steamed asparagus but he requested my Spicy Lamb Mince instead.

I have been making this lamb mince for years – used to serve it with risotto and toasted flatbreads – so many naughty carbs!!!  The way we eat it now it is just as delicious and much healthier served on a bed of mixed salad greens with a dollop of hummus (yummmmo).

In the unhealthier days Andrew’s requests would have been crumbed lamb cutlets fried up and served with fried rice, or  takeaway pizza, or a huge creamy pasta or a big burger with the works and fries undoubtedly followed by a big tub of ice cream!  For him to request this much healthier meal on his birthday as a celebration meal is an indication of just how far he’s come.

I have added diced eggplant to this recipe as we love eggplant and I am always looking for ways to bulk up a meal with veggies.  If you aren’t partial to eggplant just leave the whole eggplant process out – will still be delicious!

I usually double the recipe and freeze half – it’s a great alternative to takeaway to have on hand!

Please try it and let me know what you think – it is seriously yummy!

Spicy Lamb Mince

You will need

2 onions finely diced

1 eggplant

1 kg (2 pounds) Lamb mince

1tablespoon olive oil (I love using garlic infused olive oil for dishes like this)

3 cloves garlic (or 3 teaspoons crushed garlic – I love the spiral organic crushed garlic)

2 tablespoon pomegranate molasses (can get this from Harris Farm,  or delis)

Salt

50 g (1/4 cup) toasted pine nuts

Bunch of fresh mint

Good quality store bought hummus (love the PilPel brand – just make sure there are no nasty additives …)

Bag of mixed salad greens (love the baby spinach and beetroot mix from Woolworths)

For the Spice Mix

1 Tablespoon ground black pepper

1 teaspoon cinnamon

1 teaspoon ground all spice

2 teaspoon ground cumin

1 tablespoon dried mint

Preparation

Slice the eggplant lengthways and lay on paper towel. Sprinkle with salt (I use celtic sea salt for this kind of thing – don’t waste your murray river pink salt!)  Leave for about 10 minutes.  Once your eggplant has started weeping (see pic below) get some more paper towel and wipe the salt and the juices off.  Then cut into small cubes and set aside.

saltedeggplant

Heat up a large pot and add the olive oil.  Throw in the chopped onions and garlic.  Sprinkle some salt and sauté until transparent.  Add the eggplant and toss it with the onion and garlic until cooked through.  Add the lamb mince and mix together.  When cooked, throw in the spice mix and pomegranate molasses and cook until the flavours come together.

Toss through the toasted pine nuts and the chopped fresh mint and then it’s done!!!

Serve on a bed of salad greens, with a dollop of hummus.  It ain’t a pretty dish but it tastes AMAZING!!!!

Enjoy!!!

Healthy Entertaining – BBQ Salmon with Lentil, Haloumi and Spinach Salad

Healthy Entertaining – BBQ Salmon with Lentil, Haloumi and Spinach Salad

It’s hard enough to stick to a healthy eating regime when eating out at restaurants or at friends let alone when entertaining at home!

I love entertaining, and throughout our healthy eating journey Andrew and I have gathered lots of recipes and ideas for entertaining at home that are healthy,simple – yet really quite impressive and of course very yummy (remember I said that Andrew and I don’t like to suffer too much in the food department!!!).

A couple of weeks ago Judy Davie (The Food Coach) popped in for lunch.  She hadn’t seen us since Andrew had his operation.  I agonised over what to cook for our food mentor and decided on the recipe below.  The salad comes from a good friend of mine Robyn who runs Mimis Kitchen.  It is fabulously easy to make, goes beautifully with BBQ’d salmon (or chicken if you aren’t a fish person).

Most of the work is done in the oven (and by hubby on the BBQ) which leaves lots of time to chat to your guests rather than fussing about in the kitchen…

BBQ Salmon with Lentil, Haloumi and Green Spinach Salad

(serves 4)

You will need …

4 pieces of Salmon.  (I buy the Decosti’s Huon Salmon pre-packaged in the fish section of Woolworths for ease.  I like skin on, but skin off is obviously fine too).

1 Bag English Spinach Leaves

150-200g  Green Beans (topped and tailed)

1 Packet Haloumi (broken into bite sized pieces)

1 Tin Organic Lentils (drained and rinsed)

Sumac (optional but very tasty), paprika would also be nice …

Jar of good quality store bought pesto – better if found in the fridge section.

Dressing

Shake juice of 1 lemon, a splash of olive oil (2-3 TB) and a dollop of Dijon mustard in a jar with salt and pepper.

Preparation

Make a few cuts in the skin of the salmon, rub with olive oil, salt and pepper.  Put aside until ready to bbq.  (Andrew did these below – don’t they look great?!)

salmonscored

 

To make the salad, place beans and haloumi on a baking tray lined with baking paper, sprinkle with pepper and sumac (or paprika) – don’t forget haloumi is quite salty already.  Bake in a medium oven for 15- 20 minutes or until the haloumi is deliciously golden.

When cooked, put the spinach in your salad bowl, scatter the lentils over the top and then finish of with the beans & haloumi.  Drizzle with dressing.

 

haloumiandlentilsaladTold you it was easy!

To BBQ the salmon, Andrew cooks it about 4 minutes each side (medium rare).  Serve Salmon with a dollop of pesto, wedge of lemon and the salad – delicious and very healthy!!!

salmonandhaloumiserved1

Enjoy!

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