Last month I have shared with you my one week food diary in celebration of the PCO-wareness month, now I want to share three delicious recipes that are healthy and won’t take much of your time. So if you are willing to learn some quick fixes or healthy food to lose some weight, these recipes are great for you:
I love this recipe! It is the so called “Crepioca”, something between crêpe and tapioca or a crêpe made with tapioca floor – as many of you may know is gluten-free – and that is great to replace bread for breakfast or for a light dinner.
This recipe makes 3 delicious “crepiocas” and they will have only 100 kcal each. I loke eating it for breakfast, it is really quick to do and so yummy:
2 Tbsp Tapioca flour
1 Egg white
1 Tomato chopped in cubes
1 Tbsp water
1 tsp yoghourt
3 slices of mozzarella
Whisk the tapioca flour, egg and egg white, the water, the yoghourt and salt. Heat up a non-stick pan and add 1/3 of the mix. When the crepioca reaches a golden colour you can turn it, add the mozzarella and 1/3 of the tomato. Roll t like a burrito and repeat it to make the other crepiocas.
Salad Niçoise Wraps
Another dish I consider one on my faves is the simple but very chic french dich known as Rouleaux de salade Niçoise or salad Niçoise wraps. Each one of us has to face those days where we don’t feel like doing anythig – everything looks as if it was too much work. Even though it looks quite simple I bet that you will enjoy it much more than as if would look like a simple salad! This recipe is from one of my favourite chefs, Rachel Khoo.
- a pinch each of salt and sugar
- 12 green beans, topped and tailed
- 1 Little Gem lettuce
- 1 red endive (chicory)
- 12 anchovies,* drained and boned
- 12black olives (preferably from Nice), pitted and sliced
- 6 cherry tomatoes, quartered or halved depending on size
- 6 radishes, thinly sliced
- 1 spring onion, thinly sliced
- 2 soft-boiled eggs, peeled and each cut into 6 wedges
- 2 tbsp capers, finely chopped
For the vinaigrette:
- 2 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- ¼ clove of garlic, crushed to a paste
- juice of ½ lemon
- a pinch of sugar
- salt and pepper
First of all we are going to do a vinaigrette by whisking all the ingredients of a vinaigrette ina bowl.
Then boil some water adding the salt, sugar and the green beans, blanching it for 2 minutes. Drain the beans and rinse under cold running water and slice them in smaller pieces.
Separate the lettuce leaves – for this recipe please use 12 leaves. Divide the remaining ingredients between the leaves and drizzle some vinaigrette on top and serve.
You can also add to it:
boiled potatoes, halved or quartered, sweetcorn or mushrooms.
Usually when I make this dish, I make it on friday evenings because I can eat from it the entire weekend, just adding some nice salad… it just make me happy!
Moussaka is a delish greek dish the includes aubergine, tomatoe juice, usually ground beef – but I don’t eat meat so I use lentils instead – and béchamel sauce. This is not the original recipe but is a good variation if you are looking for a dish with less calories.
For the lentil mixture:
1 Tbsp oil
1 Medium onion, diced
4 Cloves garlic, minced
1 Medium aubergine
150g/5 oz. Red lentils
400g/14 oz. Tin chopped tomatoes
2 Tbsp Tomato Puree
300ml Hot Water
1/2 Tsp dried thyme
1/2 Tsp dried mint
For the white sauce:
40g/1 oz. Butter
3 Tbsp spelt flour
1/4 Tsp ground nutmeg
1 tsp grated parmesan
Heat the oil in a large saucepan adding the onion, garlic and diced aubergine. Cook for minutes, until the vegetables are nearly soft. Next, add the lentils, chopped tomatoes, tomato puree, hot water, the dried herbs and seasoning. Leave to cook for around 15 minutes, stirring every few minutes. The lentils don’t need to be fully cooked because they will finish off cooking in the oven, they should be nearly soft though.
While the mix is simmering, make the Béchamel sauce. Melt the butter in a saucepan, and add the flour. Keep whisking constantly, for one minute to cook the flour. Add the milk a little at a time, whisking until smooth. After you are done adding the milk, continue whisking for another few minutes until the sauce has come together and thickened up a bit. Season well and add a good pinch of ground nutmeg.
Heat the oven to 190 degrees Celsius/ 375 degrees Fahrenheit (Gas Mark 5) and start layering one part of the aubergine-lentil mix into a deep baking dish, top with the sauce and repeat the layers until you are done. Don’t forget to end up with the Béchamel sauce. Bake for around 30 minutes until the top is golden brown.