Posts Tagged With: eggs

Easy Chorizo Cauliflower Slice (paleo, GF)

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.

chorizo cauliflower paleo egg slice dinner

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: , , , , , , , , , | Leave a comment

Coconut Lemon Yoghurt Bread

Looking for delicious ways to use my coconut flour, I came across this recipe from Wholefood Simply’s site which worked perfectly first time.  It has a souffle sort of texture, and the lemon zest really makes it, so don’t leave it out!

Preheat your oven to 175 degrees Celsius
Line a small loaf tin with baking paper (mine is 20cm x 8cm)
Combine the following in a medium bowl:
~ 1/2 cup coconut flour, sifted
~ zest of one lemon
~ 1/2 cup desiccated coconut
~ 1 teaspoon ground cardamom/cinnamon

Beat 3 eggs for a minute and add to the dry ingredients bowl – the mixture will be quite stuff
Add in the rest of the ingredients to the bowl:
~ 1 cup natural yoghurt
~ 1/4 cup rice malt syrup
~ pinch of salt
~ 1/2 teaspoon concentrated natural vanilla extract
~ 1 teaspoon bicarb soda

Spoon the mixture into the loaf tin
Bake for 45 minutes – after 30 minutes, cover with foil for the remaining 15 minutes, so that the top doesn’t burn
Remove from the oven and allow to cool before taking out of the tin
This is great toasted and served with butter, or at room temp with berries and greek yoghurt

coconut bread lemon yoghurt


Categories: Healthy, Recipes, Sweet | Tags: , , , , | Leave a comment

Cauliflower and Broccoli Slice

I attempted Eat Drink Paleo’s fritters, however wasn’t sure how they would hold when cooked, so ended up with a “slice” version, and a few further additions to the recipe!

~ ½ medium head of cauliflower, finely diced
~ ½ head of broccoli, finely diced
~ 5 eggs
~ 2 tbsp plain flour (can be buckwheat flour, almond meal or coconut flour)
~ salt and pepper
~ 1 tsp ground coriander
~ ½ tsp ground chili
~ large pinch of ground tumeric (optional)
~ pinch ground cumin (optional)
~ ¾ cup grated cheese

Mix all the ingredients in a large bowl until well combined
Place on a baking tray and spread out evenly
Bake for 20 minutes at 180C
Allow to cool and cut into pieces

cauliflower broccoli slice healthy egg

Makes 10 slices, Serving Size per slice: (73 g)
Calories 86
Calories from Fat 46
Total Fat 5.1g (8% RDI)
Saturated Fat 2.5g (12% RDI)
Cholesterol 91mg (30% RDI)
Sodium 96mg (4% RDI)
Total Carbohydrates 4.5g (1% RDI)
Dietary Fiber 1.1g (4% RDI)
Sugars 1.1g
Protein 6.1g
Vitamin A 6%
Vitamin C 42%
Calcium 9%
Iron 5%

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , | Leave a comment

Zucchini Slice

I’ve adapted this recipe from Belinda Jeffrey’s Feta and Dill Pie to be more like a dish my mum used to make a lot while I was growing up.  It can be served warm or cold, with or without a salad, and you can basically throw in any extra things you like such as bacon, capsicum, tomato.

Serves 8 – 190 cals per serve

In a large bowl, mix the following:
~ 3 med-large zucchini, grated (skin on)
~ 2 med carrots, grated (I peeled mine)
~ 1 onion, peeled and finely sliced (or grated)
~ 6 eggs
~ 1/2 cup chopped chives
~ small handful fresh basil and dill, chopped
~ 1/2 cup grated cheese (you can use cheddar, tasty or even pecorino/parmesan)
~ 1/2 tsp ground paprika
~ 1/2 tsp ground coriander
~ 1/4 tsp ground cumin
~ 1/2 tsp crushed chili (you could use a small fresh one chopped if you wanted to)
~ salt and pepper
~ 1/2 tsp crushed garlic
~ 1 cup flour**
~ 1 tsp aluminium-free baking powder (try Bob’s)

Line a dish (mine was 30cm x 20cm) with baking paper
Place the mixture in the dish – it should be a thick batter consistency
Add 1/2 block (100g) of crumbled feta to the top and press it into the mixture.  I used Lemnos sheep’s feta
Decorate the top with sliced tomatoes
Bake at 180 C for 45-50 minutes (even though it may look ready before this, it really needs the full time.)
Cool for 10 minutes before slicing and serving.

**N.B. I always use wheat-free flour, I find Orgran works really well in all recipes, however coconut flour also works really well.  The general rule with coconut flour is to divide the quantity by 3 – so try 1/3 coconut flour to start with and see if the mixture is this enough – add more 1 tbsp at a time until the mixture gets to the desired consistency.

Other ideas for additions to this: leftover cooked chicken, bacon/ham, finely sliced kale, spring onions…

I had this with chicken breast that I’d shallow poached in balsamic vinegar, and wrapped in tin foil to retain the moisture, as well as a Quinoa, Kale and Pomegranate Salad.

Categories: Dinner, Recipes, Vegetarian | Tags: , , , , , , , , | 3 Comments

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