The Shrinking Hubby’s Egg and Veggie Scramble

The Shrinking Hubby’s Egg and Veggie Scramble

This is a fantastic way to start the day – especially after a good workout! It is tasty, filling and as always very nutritious!

It might look like a bit of work in the kitchen but it seriously only takes a few minutes to throw together.  If you are time poor it’s a good idea to chop up a couple of leeks and some veggies at the beginning of the week and just grab handfuls when you are ready to make it (rather than chopping it all every morning).

I don’t have it with bread and I don’t feel like I am depriving myself.  Apart from adding heaps of flavour, the coconut oil and butter make it really satisfying, and you’ll find you won’t be hungry again for ages. Enjoy XX

The Shrinking Hubby’s Egg and Veggie Scramble

(Serves 1)

What you will need:

  • 1 Tablespoon coconut oil or good quality grass –fed butter
  • 2 free range eggs (organic if possible), whisked quickly in a separate bowl
  • About 1 inch of leek
  • Mix of chopped veggies – e.g. zucchini, tomato, broccoli, beans, spinach, asparagus
  • Sea salt/freshly cracked pepper

How to pull it together:

Heat the butter and/or coconut oil in a pan.

Add the leeks and cook until browned.

Throw the rest of the veggies into the pan and stir through until well coated.

Add the whisked eggs and stir through until scrambled.

Serve and eat immediately.

Note:  If I have any leftover meat from the night before (e.g. steak, lamb or chicken) I add this with the veggies.  For a kick you can add some fresh chopped chilli with the leek or a good quality chilli paste stirred through at the end.

Enjoy XX

Jazzing Up Your Veggies (Part 2)

Jazzing Up Your Veggies (Part 2)

It’s been a while since I wrote my article ‘Jazzing Up Your Veggies’ which has some great tips for getting creative with ordinary vegetables to make them more appealing and delicious.  You can check it out here  – seriously that sea salt and cinnamon roasted sweet potato is just so yummy!

I often post photos of my food on my facebook page or my Instagram feed  and you guys are always eager to know how I prepare my veggies so I thought I’d share a few more of our family’s favourites here:

1.  The Super Greens Stir-fry

This is my current favourite accompaniment – delicious with barbequed salmon, grass-fed scotch fillet, chicken thighs, lamb cutlets or even aside a succulent roast chook.  The coconut oil and/or butter or ghee make it really tasty (and filling).  The trick is to get the leeks nice and brown before adding the rest of the greens.

All you need to do is heat up a good dollop of coconut oil and/or ghee or grass-fed butter in a large pan.  Add a handful of chopped leek (I usually use about 5cms (or 2 inches)) and cook until nicely browned.  When it’s ready add some chopped asparagus, broccoli, zucchini and beans (or whatever veggies you like) and stir until well coated and cooked to your liking. Add a good sprinkle of good quality sea salt and freshly cracked black pepper and serve immediately with your choice of protein.

2.  Zoodles (pasta free zucchini noodles)

If you love your spaghetti but are trying to avoid pasta and starchy carbohydrates, these are just the best thing ever!

What you will need:

  • 2-3 zucchinis/courgettes per person
  • Sea salt
  • Olive oil
  • Fresh Lemon Juice
  • A vegetable spiraliser (or you can use a vegetable peeler for a ‘fettucine effect’ if you don’t have a spiraliser)

How to pull it together:

Create the zucchini noodles using a vegetable spiraliser (see note below).  Place noodles in a colander, sprinkle liberally with good quality sea salt, a squeeze of fresh lemon juice and drizzle with a splash of olive oil.  Toss and let sit for about 30 minutes.  You will find a lot of liquid leaves the noodles which means that they will shrink down quite a bit.

You can heat them up before serving, or have them raw – they are delicious both ways!

NOTE:  I have tried many spiralisers to make vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.

If you like the idea of Zucchini noodles and want more inspiration I have used Zucchini noodles previously with the delicious Dina’s Tomato Sauce here, my Salmon with Pesto Zucchini Noodles here and we absolutely love our zucchini noodle ‘spaghetti bolognese’ here!

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3.  Slow Cooked Tomatoes

These are the best!  So easy to pull together and pack a huge punch of flavour to any meal or salad.   Again, this is a perfect accompaniment to a barbeque, but is also delicious for breakfast with eggs and sauteed spinach and mushrooms.

Lay out some small tomatoes (I used baby roma tomatoes on the vine here but cherry tomatoes, or halved tomatoes also works well).  Drizzle with some olive oil, sprinkle some torn basil leaves, sea salt and cracked pepper and cook in a moderate oven for a good 30 – 45 minutes or until well cooked to your liking.

 

 

4.  Cauliflower Rice

This is seriously so easy it doesn’t even really qualify as a recipe!  If you have a thermomix, simply pop half a head of cauliflower into the mixing bowl and chop in reverse speed 5 for about 5 seconds.  If you are using a food processor, put the roughly chopped cauliflower into the bowl and pulse until it reaches a texture you like.  Cauliflower rice is brilliant with curries, stir fries, as fried ‘rice’.  A perfect substitute for rice for those looking to avoid grains or starchy carbs.

Feel free to play around with your seasoning, a bit of lemon juice, sea salt and cracked pepper or some spices such as chilli, cumin, paprika or even cinnamon are all delicious!

I love to throw some lemon zest, a squeeze of the juice and some green shallots (spring onion) into the machine with the cauliflower for a lemon zesty ‘rice’.

9k=-15.  Zesty Salsa

I love a tasty little salsa.  This one is delicious served with my healthy nachoschilli mince or with my gluten free chicken schnitzel or a barbequed piece of fish or steak.  It is zesty and tasty and takes no time to prepare!

Don’t be restricted what I’ve used here – you can use what you’ve got in the fridge, some organic corn kernels or rinsed baby salted capers would be nice here too.  The idea is to create a fresh and zesty mix of flavours to jazz up your meal!

(serves 2-4 as a side dish)

What you will need:

  • 1 Avocado diced
  • 1 cucumber peeled and diced
  • A handful of button mushrooms diced
  • 1/2 red capsicum diced
  • 1 green chilli (seeded) finely chopped
  • 1 roma tomato or a few cherry tomatoes diced
  • 1/4 red onion finely chopped
  • About a 1/4 cup of fresh Coriander leaves (cilantro)

For the dressing:

  • The juice of 1-2 limes (depending on your taste)
  • 1/4 cup olive oil
  • Sea salt and freshly cracked pepper

How to Pull It All Together:

Shake or whisk all the dressing ingredents together.  Combine the chopped up veggies into a bowl.  Gently toss the veggies with the dressing and serve!

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I hope that some of these ideas inspire you!  I have a few more up my sleeve for the third installment of Jazzing Up Your Veggies – Shrinking Hubby style! Stay tuned!  And don’t forget to like me on FacebookInstagram or Pinterest for more ideas to create healthy meals for you and your family!

Enjoy XX

Quick and Easy Gluten, Dairy and Sugar Free Carrot Cake

Quick and Easy Gluten, Dairy and Sugar Free Carrot Cake

A little while ago I shared this recipe for a healthy gluten, dairy and sugar free carrot cake on my facebook facebook .  I never got around to writing it up for my blog followers too.   This one uses banana and dates to sweeten rather than honey, and is deliciously moist.  It takes seconds to make and is so healthy you can eat it for breakfast!   I have made this several  times now and each time there is nothing left over – it’s quite a crowd pleaser.  I played around with a recipe that I found a little while ago and adapted it to the Thermomix. It is seriously SO easy either with or without a Thermomix.

I have written up both versions below :)

Gluten, Dairy and Sugar Free Carrot Cake

Thermomix Version

What you will need

  • 3/4 cup almonds
  • 1 teaspoon baking powder (gluten and aluminium free)
  • 1/2 teaspoon cinnamon
  • 1 peeled carrot roughly chopped
  • 1/2 cup pitted dates
  • 4 tablespoons coconut oil
  • 2 organic, free range eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas
  • 1/4 cup shredded coconut
  • 1/4 cup walnuts (or pistachios or pecans)
  • 1/4 cup naturally sweetened craisins (or organic sultanas or goji berries) (optional)

How to pull it together:

Blitz 3/4 cup (approx 100g) almonds with 1 teaspoon baking powder and 1/2 teaspoon cinnamon for 20-30 seconds speed 10.
Add 1 carrot (peeled) and 1/2 cup pitted dates. Chop for a few seconds speed 5.
Add 2 eggs, 4 tablespoons coconut oil, 1 teaspoon vanilla extract and 2 ripe bananas. Mix REVERSE speed 4 for 30 seconds.
Add 1/4 cup shredded coconut, 1/4 cup walnuts (or pistachios or pecans), 1/4 cup naturally sweetened craisins (or sultanas or goji berries). Mix REVERSE speed 4 for 15 seconds.
Put batter in a greased loaf tin and bake for 40 minutes in a 180 Celsius/350 Fahrenheit   oven.

To make without the Thermomix

What you will need

  • 3/4 cup almond meal
  • 1 teaspoon baking powder (gluten and aluminium free)
  • 1/2 teaspoon cinnamon
  • 1 peeled carrot, grated
  • 1/2 cup pitted dates, chopped
  • 4 tablespoons coconut oil, warmed so that it is liquid
  • 2 organic free range eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas
  • 1/4 cup shredded coconut
  • 1/4 cup walnuts (or pistachios or pecans)
  • 1/4 cup naturally sweetened craisins (or organic sultanas or goji berries) (optional)

How to pull it together:

(If you have a food processor you can blitz the carrots, dates and bananas.)

Mix 3/4 cup almond meal, 1 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 cup shredded coconut.

Add 1 grated carrot, 1/2 cup pitted dates (chopped), 4 tablespoons coconut oil (warmed enough to be liquid), 2 eggs, vanilla and 2 mashed ripe bananas and mix well.

Stir through the nuts/dried fruit (if using).

Pour batter into a greased loaf tin and bake for 40 minutes in a 180 Celsius/350 Fahrenheit oven.

The Shrinking Hubby’s Gluten, Dairy and Sugar Free Carrot Cake

Enjoy

XX

PS – if you like carrot cakes you might also want to experiment with another version of a healthy carrot cake I posted here.

Healthy Apple and Rhubarb Crumble – Gluten, Dairy and Sugar Free

Healthy Apple and Rhubarb Crumble – Gluten, Dairy and Sugar Free

I used to love making an apple and rhubarb crumble which was so full of sugar even though it didn’t really didn’t need the extra sweetness!!  So I created this guilt-free version which I’m sure you will all love.  It’s healthy enough to eat the leftovers for breakfast!

(I’ve also included my Thermomix friendly version here.)

Healthy Apple and Rhubarb Crumble

What you will need:

For the filling:

1 green apple – peeled and diced

1 bunch rhubarb – trimmed and cut into 2 cm pieces

1/2 cup pitted dates chopped

2 tablespoons coconut oil

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

For the Topping:

1 cup quinoa flakes

1/2 cup brown rice flour

1/2 teaspoon aluminium free baking powder

1/2 cup coconut sugar

1/2 cup slivered or flaked almonds

1/2 cup shredded coconut

3 tablespoons coconut oil

How to pull it all together:

In a large saucepan heat the coconut oil.  Add the apple, rhubarb, dates, cinnamon and vanilla and cook for about 5 minutes until well combined.  Set aside.

To make the topping, combine all the ingredients into a bowl and mix together (working the coconut oil into the dry ingredients) with your fingers until the mixture has the consistency of crumbs.  Pour over the fruit mixture.

When ready to serve, bake in a moderate oven for about 30 minutes or until deliciously browned and bubbling.

Serve with thick cream or coconut yoghurt.

The Shrinking Hubby's healthy crumble with coconut yoghurt

The Shrinking Hubby’s healthy crumble with coconut yoghurt

Thermomix version:

For the filling:

Put the dates, roughly chopped rhubarb, peeled and roughly chopped green apple into the mixing bowl.  Put the dial to lid closed position and chop turbo 3 or 4 times.

Add the cinnamon, vanilla and 2 tablespoons coconut oil (about 50/60g) and cook REVERSE speed 1 at 90 degrees for 5 minutes.

Pour into baking dish.

For the topping:

Add 1/2 cup (65g) brown rice flour, 1/2 teaspoon aluminium free baking powder, 1 up (50g ) quinoa flakes, 1/2 cup (50g) almonds,  1/2 cup shredded coconut, 1/2 cup (70g) coconut sugar and 3 tablespoons coconut oil (about 75/80 g).  Mix closed lid position turbo a few times – until desired crumb-like consistency is achieved.

Pour topping over filling and bake in a moderate oven for about 30 minutes until brown and bubbling.

Options:

  • You can use butter  (organic grass fed if possible) instead of coconut oil (50 grams for the filling and 100 grams for the topping)
  • You can use rolled oats instead of quinoa flakes (1/2 cup)

Enjoy XX

There wasn't much to have for breakfast the next day!!!

There wasn’t much to have for breakfast the next day!!!

Gluten, Dairy and Sugar Free Vanilla Cupcakes

Gluten, Dairy and Sugar Free Vanilla Cupcakes

My 4 year old has recently been shown to have a gluten and dairy intolerance.  The gluten I can handle, to some extent, as we have pretty much already eliminated most gluten from our diet.  Bread is a bit tricky however, and I’m finding myself spending a fortune on a gluten free loaf that doesn’t contain additives and vegetable oils.  It is definitely time I start investigating making my own gluten free bread I think – watch this space!!!

Dairy, on the other hand, for a child who’s favourite foods were cheese and yoghurt is a bit of a nightmare.

I have to say though, after a trip to the supermarket to investigate my options, I was mortified.  I mean, seriously, all the products marketed gluten and/or dairy free are FULL of chemicals, vegetable oils, preservatives and a plethora of other numbers that I don’t even really want to look up.  I mean what are the manufacturers really saying – ‘hey your poor child clearly has a sensitive digestive system, I know let’s take the gluten/dairy out of this product and flood it with crap- I’m sure it will go down wonderfully’.  Keep in mind that most of these products are directly marketed at our kids.

So, I have decided that I simply have to spend even more time in the kitchen than I already do and get creative with my cooking and baking so that I can feed my children the kind of food they deserve, despite their intolerances (bearing in mind that my children could be the fussiest kids ever).

One of my new creations are these delicious vanilla cupcakes that are gluten, dairy and sugar free.  I trawled through the internet and cookbooks looking for such a thing and couldn’t find it, so I have made up my own and am proud to say that not only do I find them absolutely delicious but MY KIDS DO TOO!  And they seriously take about 5 minutes to pull together.  Winning!  So give them a go – they are delicious on their own, but you could add chocolate chips, banana, blueberries, cacoa powder (1/4 cup would be good) – whatever you like really.  You could omit the dates and they are a delicious savoury base for breakfast muffins.

Gluten, Dairy and Sugar Free Vanilla Cupcakes

(serves 18 mini cupcakes)

You will need:

1 ½ cups almond meal

1 teaspoon baking powder (gluten free – from health food stores)

2 organic/free range eggs

1 teaspoon vanilla extract

¼ cup macadamia, coconut or olive oil

¼ cup milk of your choice (I used almond milk)

½ – 3/4 cup of pitted dates

How to pull it together:

Put all ingredients in your food processor and blitz until well combined (dates in particular).

Spoon into mini cupcake papers and bake in a moderate oven (about 180 degrees) for 12 – 15 minutes or until golden brown.  Careful – they tend to burn easily on the top.

Enjoy!

 

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