You can have this slice warm with dinner, or even cold for breakfast. Packed with protein and veges, it will keep you full for hours.
Cut 2 x medium chorizo lengthways, then slice into 1cm angle chunks
Pan fry on med/low until they get a bit of colour and some of the oil comes out, allow to cool slightly
In a bowl, mix the following:
~ 1/4 head of cauliflower, sliced and diced as finely as you can by hand
~ 1 med/large courgette, grated
~ handful of mint and flat leaf parsley, chopped
~ salt and pepper
~ pinch of sweet or smoked paprika
~ the pan fried chorizo and oil from the pan (extra flavour!)
~ 4-5 eggs (start with 4 and see if the consistency is alright)
~ 2 tbsp coconut flour
If the mixture is too dry, add the 5th egg, but if it feels too wet (like an omelette) then add another tbsp coconut flour.
Bake at 175 for 30 minutes (should feel solid when you take it out of the oven)
Serve warm or cold.
Categories: Dinner, Healthy, Recipes
Tags: cauliflower, chorizo, coconut flour, courgette, easy dinner, eggs, leftovers, paleo, slice, zucchini
This is a quick, easy, substantial dish and leftovers are great for lunches. I’ve taken the inspiration from Michelle Bridges’ Roast Vegetable and Chickpea salad with dill yoghurt dressing and added a few extra things!
Turn your oven on to 170 C and place the following in a roasting tray:
~ 1/2 pumpkin cut into 2cm cubes
~ 1/2 large sweet potato, cut into cubes
~ 1 red capsicum, de-seeded and cut into chunks
~ 1/2 red onion, cut into chunks
~ 2 medium courgettes, cut lengthways and then into thick slices
~ drizzle of olive oil
~ 1 tsp ground coriander
~ salt and pepper
Bake for about 20 minutes and then add 1 tin of chickpeas, drained, for the final 10 minutes
While the above is roasting place 1 cup of dry quinoa in a pot of boiling water and cook for 10 minutes
Drain and set aside until the rost vegetables are ready
Combine the vegetables and the quinoa in a bowl and add the juice of 1/2 a lime, a drizzle of olive oil, salt & pepper and chopped coriander leaf.
You could spice up the dish with some pinenuts, feta or rocket/baby spinach if you wanted to.
Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins
Categories: Dinner, Recipes, Salads, Vegetarian
Tags: capsicum, chickpeas, courgette, mediterranean, michelle bridges, pumpkin, quick filling salad, Quinoa, sweet potato
These are great for a quick, substantial, vege-packed meal – and leftovers are great for lunch; just re-heat them in the microwave or even on a sandwich press to keep them crispy.
~ 1 cup of sweet potato mash
~ 1 x 400g tin of brown lentils, drained and rinsed
~ 1 large carrot, grated
~ 1 large courgette, grated
~ 1 medium onion, grated (or finely chopped)
~ 1/4 cup sunflower seeds
~ 1/4 cup sesame seeds
~ pinch of chilli flakes
~ pinch of chilli powder
~ salt and pepper
~ any dried or fresh herbs – I used a pinch of dried basil
~ 1 egg
~ 1/4 cup breadcrumbs (can use wheat free variety)
~ parmasan or cheddar cheese (about 1/4 to 1/2 cup depending on how much you like the cheesy flavour)
Set oven to 180C
Put all of the above ingredients into a large bowl and mix well
Line 2 baking trays with baking paper
Shape handfuls of the mixture into balls, place them on baking paper then flatten slightly
Bake for 25-30 mins until crispy
Allow to cool before serving with a green salad, chicken or other meat if desired.
I served these patties with the Pomegranate Watercress Salad featured previously, however I added some toasted flaked almonds to it this time.