Three Bean Salad with Kalette Leaves

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Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!

Serves 2

75g Red Kidney Beans

75g Borlotti Beans

75g Cannellini Beans  ( you can of course use any beans you like, even chickpeas)

2 tbsp sweetcorn

1/2 chopped red onion finely

Handful chopped parsley

Handful chopped Mint

40g Sliced Black Olives

1 tbsp Olive oil

1 tbsp white wine vinegar

1 tsp balsamic vinegar

Salt and Black pepper to taste

4/5 Kalette Leaves Chopped

 

  1. Mix everything in a large bowl and serve…….Yummy!

 

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Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.

 

Beetroot Falafel

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I love Falafel’s! Having some Beetroot that needed to be used up, I thought I would try it in a Falafel, these were not only a lovely Deep Red in colour but absolutely delicious! The good thing is you can make loads and then freeze them for a quick lunch or dinner during the week.

Makes 8

2 large beetroots – If buying fresh roast them in the oven first.

1 Can of Chickpeas – make sure you drain all the liquid and dry the chickpeas off

1/2 white onion

1 tbsp Roasted Red Pepper Spice

1 tsp Rapeseed oil or olive oil

1 tsp Garlic powder

1 tsp coriander

1 tsp cumin

Lemon Juice

1 tsp paprika

1 tsp chilli powder or 1/2 red chilli

salt

 

  1. Mix everything in a food processor, if mixture is too wet add a little flour.
  2. With your hands roll into small ball shapes and place onto a greased baking tin. 20160327_151505
  3. Place in a preheated oven 190 deg for 30 mins.
  4. Finish off in a hot griddle pan turn for a few mins until slightly browned all round.
  5. I served with goats cheese and chopped walnuts. Yummy!!

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Smoked Duck Salad

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Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.

 

1 Cooked Duck Breast (from Fencebay) – sliced

1 Carrot – sliced longways into thin strips

1 Beetroot – sliced thinly

Fresh Salad leaves (of your choice)

Small handful of Feta Cheese

Small handful of Walnuts

1 tbsp Balsamic Vinegar

1 tbsp Good Olive oil

1 tbsp Hoisin Sauce

 

  1. Mix together salad leaves, carrot, beetroot, balsamic vinegar and olive oil in a large bowl.
  2. Place salad mix onto a plate
  3. Top with crumbled feta cheese and sprinkle crushed walnuts over top.
  4. Place sliced Duck breast on top and drizzle Hoisin sauce over duck.

 

This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!

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Rainbow Carrot Fritters

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I bought some lovely Rainbow Carrots from the Glasgow Food Assembly this week, they were grown locally by Gordon Caldwell, from Caldwells, Ayrshire Kitchen Garden in Turnberry, Ayrshire, himself and his team work all year round growing vegetables that are in tune with our lovely Scottish seasons. They grow everything from Turnips, Cabbage, Beetroots to Kale and much more. Here is my idea and recipe for the lovely carrots. Even better this recipe is very low in calories and fat.

 

Makes 8 fritters

3 large carrots – grated

4 Spring onions – chopped finely

2 medium eggs

1 tbsp flour

100ml cream

Salt & pepper to taste

Handful of fresh coriander or 1 tbsp dried

Handful of grated cheddar cheese or you can use Parmesan

Olive oil for cooking

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  1. Grated the carrots into a large bowl. Add in the spring onions and coriander.   20160313_135846
  2. Add in the eggs, flour and cheese, this allows the mixture to bind together. Also add in the cream and seasoning and mix together.    20160313_140405  20160313_140547
  3. Taking a small handful, squeeze the excess liquid out then form into a thin round fritter shape. By removing the excess liquid this will allow the mixture to bind together better.
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  5. Heat the olive oil in a frying pan and fry for about 3-4 minute each side or until browned, try not to move the fritters while cooking as they may come apart, just leave to cook and turn over gently.
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  7. Remove and serve. Yummy!!!!

These are great on their own for lunch with a salad, or even as an side dish with grilled meat or fish. I served these today for lunch with some Sweet Chilli Sauce which I have to say went fantastically.

Crustless Quiche

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My Homemade Crustless Quiche…great thing about this is you can add any ingredient you like. It is also lower in calories as there is no pastry, so you can make it as healthy as you like.

Serves 2

4 rashers of smoked bacon – chopped (I used morrisons 70% reduced fat bacon)

5 eggs

100ml milk or half fat cream (I used semi skimmed milk to help reduce calories)

handful spring onions – finely chopped

handful of cherry tomatoes – halved

Salt & Pepper

1 tbsp coriander

1 tbsp Nutmeg

 

  1. Add chopped bacon to a little spray oil in a hot pan and brown all over. Remove.
  2. Add bacon, tomatoes and spring onion to an oven dish (approx 15cm x 20cm x 2-3 cm deep) then sprinkle over the nutmeg and coriander.
  3. Whisk the eggs with the milk and season, pour over the dish mixture evenly.
  4. Finely grated some cheese of your choice over the top, I just used cheddar for this one.

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5. Place into a preheated oven at 180 deg and bake for approx 30-40 mins, checking that your cheese doesn’t burn too quickly, if it does cover with some foil loosely or leave cheese off until 10-15 mins before ready. (Depends what cheese you are using).

6. Serve with a lovely salad for lunch or some boiled potatoes for dinner. Yum!

GO GREEN! Green Veg and rice dish.

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I was inspired to give this a try by a fellow Blogger http://www.myfussyeater.com/, I have to say it was delicious, a very light, healthy and filling lunch. I made enough for 4 servings and chilled 3 for later.

Approx 270 calories per serving.

1 medium Cauliflower

3 Handfuls of Spinach

drizzle olive oil

75g Long grain and Wild rice (or you can use what you prefer)

1 Avocado

1/2 lime juice

1/2 tsp garlic

Salt & pepper to taste

 

1. Blitz the cauliflower in a processor until rice like consistency

2. Add in the Spinach and blitz to blend through adding a little olive oil if needed.

3. Meanwhile cook rice as per packet instructions until soft.

4. Also boil 2 medium eggs until slightly hard boiled (about 7 mins)

5. Empty Cauliflower and Spinach into a microwave container and cover with cling film, pierce film with a few holes and cook in a microwave for 3 mins on high power (900W)

6. Mash together the avocado, lime juice and garlic

7. Empty rice and cauliflower mixture into a large bowl then add in the avocado mix and stir well until mixed together. Season with salt & pepper to taste.

8. Put rice mixture onto plate and slice the boiled egg on top. You can drizzle a tbsp of low fat mayo for extra taste.  YUMMY!

Serve with a Green Tea for maximum health benefits………………GO GREEN!!!

I might try putting some Chilli through it next time to give an extra kick.

Beetroot and Butternut Squash Panzanella

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butternbeet

Serves 4

500g beetroot cut into chunks (fresh)

1/2 butternut squash peeled and cut into chunks

2 tsp dried italian herbs

3 tbsp olive oil (extra virgin or hazelnut for extra taste)

200g bread torn into chunks

2 garlic cloves, chopped finely

1 red chilli, chopped finely

3 tbsp red wine vinegar

1 red onion thickly sliced

handful of chopped fresh basil

50g -100g baby leaf salad (peppery for more flavour)

 

1. line a baking tray with foil. In a large bowl toss the beetroot, butternut, red onion, dried herbs and olive oil. Spread the mixture onto the baking tray and roast at 200 deg Fan for 25 mins.

2. Meanwhile toss the bread chunks, garlic, chilli and olive oil together in a bowl. After 25 mins remove the vegetables from the oven and scatter the bread mixture on top evenly, put back into oven a cook for a further 5 mins.

3. Meanwhile to make the dressing whisk together olive oil, red wine vinegar and seasoning. Transfer the vegetable and bread mixture to a large bowl and pour over dressing. leave for 5 mins to cool. Once cooled then add in the salad leaves and basil and toss again, then serve.