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Feta, pomegranate & mint salad

Lost for salad inspiration? Bored of that tuna number?

You’re in luck, I’ve got a beautifully colourful and nutritious low sugar salad that packs nutritional punch for a small amount of sweetness.

feta-pomegranete-mint-saladNow, you might be wondering why I’m posting a salad recipe which essentially does have some sugar in it, albeit it being natural. The reason is to show you that fruit can be part of healthy low sugar diet and if you particularly like it in salads, there are lower sugar options you can try.

This recipe contains a mere 2 tablespoons of pomegranate seeds which is roughly about 3g of natural sugar. A totally acceptable amount as part of a healthy low sugar and fructose diet. Other fruity salads I sometimes come across can soon rack up higher sugar amounts due to things like dried cranberries, grapes, raisins or a lot of apple. This one keeps it sensible. I also favour pomegranate seeds in a salad because they’re nutrient dense (packed with antioxidants), rich in deep red colour and they add unusual texture.

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So, if you want to have a go with fruit in a salad, this is one of the lowest sugar and tastiest ones to experiment with. A small portion of pomegranate seeds goes a long way and so this salad is unlikely to drive fructose cravings (although I’d avoid it temporarily if you’re on a period of concentrated fructose detox).

I don’t eat or buy pomegranate regularly but once in a while I like to pick one as a treat to a) keep things interesting (try new recipes) and b) ensure I keep a wide variety of foods in my diet.

If you’re going to let a little natural sugar in your diet, this is a lovely way to do so! Maximum punch for your sugar buck.

Feta, pomegranate & mint salad

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  • Handful of spinach
  • 3 inches of grated courgette
  • 3 inches of chopped cucumber
  • 40g feta cheese
  • Small handful of mint
  • 2 tbls pomegranate seeds

Dressing

  • 1 tbls olive oil
  • ½ tbls lemon juice
  • salt & pepper

What are your thoughts on fruit in salads? Is it something you like or try to avoid on a lower sugar diet?

butternut-squash-coconut-soup

Sugarfree butternut squash and coconut soup recipe

Let me break this to you…Most shop bought butternut squash soup very likely contains added sugar in some form. It’s one of the sweeter soups to be aware of and is a usual culprit. You can avoid this added sugar by making your own with the recipe I’m going to share today.

First, if you are buying this soup…

Either sugar or honey (or sometimes both) are usually to be found on the ingredients list of butternutty squash soups and beware many shop bought ones have very long ingredients lists (which isn’t ideal from a simple and clean eating perspective).

Nevertheless, there is a range between products and you can get lower sugar ones that are better. Tideford Organic Butternut Squash Soup for example comes in low at 2.4% with no visible added sugar whilst this Tesco Butternut Soup is 10% sugar with refined sugar on the ingredients list. Just be aware of the range here and if you are still buying soup, find the best one in your local supermarket.

Note: Not all the sugar listed is necessarily from the refined source (some comes naturally from the vegetables) but it’s still a helpful indicator.

Anyway, save yourself the hassle of ingredient lists and go for maximum satisfaction by making this instead…YUM!

Sugarfree butternut squash and coconut soup

butternut-squash-coconut-soup

Makes 4-5 portions

Ingredients

  • 1 butternut squash
  • 1 can coconut milk
  • 1 cup of water
  • 1 tsp curry powder
  • ½ tsp turmeric
  • 1 tsp dried coriander
  • 1 small garlic clove
  • 1 tsp freshly grated ginger
  • 1 tbsp coconut oil (or butter)

Optional taste boosters

  • Freshly squeezed lime juice
  • Chilli flakes
  • Seeds of choice

butternut-squash-and-onion

Method

  • Cut the squash in half, brush over with melted coconut oil and roast for 40-50 minutes at 180C
  • Remove from the oven, let cool for a few minutes and scoop out the flesh
  • Roughly chop the onion and fry in the other half the coconut oil with the garlic, ginger, curry powder and turmeric until softened
  • Add the butternut squash flesh, coconut milk, coriander and water. Gently heat to a simmer.
  • Blend with a hand blender then add fresh lime and chilli flakes to taste. Serve with pumpkin seeds.

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A few notes:

  • Roasting the butternut squash brings out the natural sweetness in it – there really is no need to add sugar to a butternut squash soup
  • The coconut milk is the healthy filling fat element in this recipe so full fat is preferable
  • I once had no ginger in stock so made this without and it still came out tasty
  • If you like it spicy, you can add chilli or chilli powder with the spices
  • Freeze leftovers for quick grab soup nights

Are you fan of butternut squash soups? Are there any low sugar brands you buy or do you like to make your own? Let me know if you try this recipe.

Spiced veggie burgers above

Spiced veggie burgers with a tahini lime sauce

First…more sugar help coming your way!

Before I share this recipe, I’d thought I’d let you know I’ve decided to start blogging twice a week in the hope that I can bring your more recipes, help & inspiration around everything lower sugar life related.

I used to write this frequently when I first started the blog but in the last year things got a bit crazy with trying to study for my IIN health coach qualification, continue with my other job, develop Mentor Me Off Sugar and start to see 1-2-1 clients. So about a year ago I reverted back to once a week. However, now all my new services are established and I’m getting into the swing of things, I really want to start getting more out to you more frequently and developing my blogging skills (which includes being a bit more open – something I’ve found tricky at times).

I’m also developing a massive backlog of things to share with you all at the moment. The more I write and work and talk to people around sugar, the more ideas I get for articles, recipes and everything else. It floats in my head a lot and I need to get it all out!

What really really helps and inspires me are your emails and comments. Many of your comments and questions inspire future posts and recipes. They help me know what you’re struggling the most with and give me the best ideas to create things to help you. So the most amazing thing you can do is comment and let me know how you’re going or what you’d like me to write about. Helps me help you kinda thing.

For all of you that commented last week to enter the month’s supply of Total yoghurt competition – thank you for some amazing insights and ideas. If you haven’t, you’ve still got to the 19th of September so hit me up with some of your thoughts on Greek yoghurt to win your weight in the stuff.

Anyway, thanks for reading, I really appreciate all of your support and hope you continue to enjoy everything…including the recipe below!

Spiced veggie burgers above

This recipe I whipped up the other week and loved. I’m not a vegetarian but I’ve always liked veggie burgers. I do find they have to be well spiced to avoid that potato blandness that you sometimes get with veggie burgers.

One of my favourite places in London is Borough market and I’ve often opt for this veggie halloumi burgers they do there. I just like the fact with a veggie burger you’re packing in lots of different vegetables in one tasty form. Usually eating out, I find getting vegetables the hardest thing to find in decent supply, which is why occasionally I like veggie burgers – because in essence the vegetables are the base of the meal.

Today I’ve got a recipe for you which makes some very tasty spiced, slightly Moroccan/Asian style veggie burgers with a tahini lime dressing. They’re absolutely delicious and although the ingredient list for this recipe does look long, many of the ingredients are likely to be already in stock if you’ve got the common spices on the rack.

If you make this recipe, you can keep some of the veggie burgers for your salad or lunch the next day and you can use leftover dressing for a salad later in the week. You can even jazz up a plain omelette with a bit of the sauce and if you were really brave, have one of the burgers for breakfast!

I packed two of the burgers out with me for an early dinner before I went to an evening networking event and saved myself from being starving at it!

Spiced veggie burgers with a tahini lime dressing

Spiced veggie burgers close

Cooks 6-8 burgers
Recipe inspired by Oh She Glows

Ingredients

For the burgers

  • 1 medium sweet potato (I actually used ⅓ of a courgette that was leftover too)
  • 2 garlic cloves, peeled & roughly chopped
  • 1 handful of fresh coriander
  • 1 thumb piece of fresh ginger (1 cm cubed), peeled & roughly chopped
  • 1 can of chickpeas
  • 2 eggs
  • 4 heaped tbsp wholemeal flour (I used rye flour)
  • ½ tbsp sesame oil
  • ½ tbsp soy sauce
  • Large pinch of salt (or to taste)
  • Freshly ground black pepper
  • ½ tsp hot chili powder
  • 1 tsp dried coriander
  • ¼ tsp turmeric

For the dressing

  • 1 small garlic clove, crushed
  • 1 handful fresh coriander
  • 5 tbsp (about ¼ cup) of olive oil
  • Juice of ½ a lime
  • 2 tbsp tahini
  • 2 tbsp water
  • ½ tsp cumin
  • Salt & pepper to taste

Method

For the burgers

  • Line a tray with greaseproof paper and preheat the oven to 180C
  • Grate the sweet potato (& courgette if using). You can do this quickly in a food processor with the grater part. Transfer to a large bowl.
  • Add the garlic, coriander, ginger and combine with an ‘S’ blade in the food processor
  • Drain and add the can of chickpeas, blend but keep a little bit of rough texture. Add to the large bowl with grated sweet potato. Mix together.
  • Break and whisk the two eggs into a bowl
  • Add the flour and blend together
  • Add all the spices and seasoning
  • Add the oil and soy sauce. Mix everything together well to form a well combined wet mixture
  • Mix this in with the grated sweet potato and chickpea mix
  • Form into 6-8 burgers
  • Bake for 15 minutes, flip and then bake for another 18-20 minutes

For the dressing

Spiced veggie burgers dressing

Add all the ingredients to the food processor and blend together to form a dressing. Add more water to get your desired consistency if you like.

Serve the burgers with a little salad and with the sauce drizzled on top. Sprinkle with sesame seeds if you so wish and garnish with a few coriander leaves.

Any vegetarians out there? How do you find eating lower sugar as a vegetarian? What would you like me to write about in the future?

Asian soy lime ginger dressing

Low sugar Asian sesame, lime & ginger salad dressing

I LOVE Asian food. Lime, lemongrass, ginger and all that jazz. I have travelled in Asia, namely Thailand, quite a lot and a few years ago I lived off of Thai green curries, Pad Thai and okay, maybe a few too many Chang beers…but hey, I was travelling….

Anyway, upon my travels I went to a Thai cooking school which was amazing. Thinking back to it now with a lower sugar hat on however, does remind me that quite a lot of Asian sauces and cooking methods often involve sugar of some kind, which can be a bummer if you’re eating it a lot or trying to eat less sugar in general.

Over the last few (lower sugar) years I’ve not eaten as much Asian food at home due to the fact I wanted to move away from buying packets of sauces etc. Despite my cookery school experience, I am by no means an expert with DIY sauces etc.

Whilst I’m not going to not eat some of my favourite Asian dishes from time to time, I have been curious to develop a salad dressing that hits the spot on Asian flavour but without the added sugar. Most shop bought Asian stir fry sauces and salad dressings over here in the UK are loaded with sugar and I don’t think it’s always necessary.

You can make the sweetness healthier in any Asian recipe by substituting in something like stevia or brown rice syrup if you wish, however this salad dressing recipe needs no sugar substitute whatsoever. It does have a smidge of sugar as the fish sauce you buy usually contains some, but in terms of the overall recipe, i’d class it as pretty much sugar-free.

Low sugar Asian style salad dressing (makes ½ jar)

Asian soy lime ginger dressing

  • Juice of 1 lime (approx 4 tbls)
  • 5 tbsp sesame oil
  • 1 birds eye chilli (this was perfect for me but these bad boys are HOT. Maybe go with half to start)
  • ¾ tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp freshly ground ginger

Method

Put all the ingredients in a nice jar with a tightly fitting lid and shake until your heart’s content!

Asian ingredients

In terms of salad ingredients, cucumber, radishes, grated carrot, fresh coriander and prawns all taste great with this dressing. I often use spinach as my ‘green base’ and then add in the other things depending on what I have in my fridge. You can also sprinkle over sesame seeds to make it look pretty.

What are your thoughts on Asian food when it comes to a sugar-free or low sugar diet? Do you eat a lot of it and are you aware of the sugar in it? Leave a comment and share your thoughts….

eat less sugar

Poached salmon salad & yoghurt dill dressing

I’ve always loved salmon, however I’ve never actually poached it before. Experimenting in the kitchen is an essential habit to get into and different cooking methods count as much as different ingredients. This salmon salad recipe looks impressive but is surprisingly easy. You can also make it ahead of time and serve later on.

To be frankly honest, I’m really not a super incredible gormet chef or anything. Many of my recipes are simple tasty classics that you can use time and time again once you’ve learnt the basics. Cook this a few times and it’s so easy you should soon learn it off by heart.

I made this last Sunday when it was scorching hot. I kept some of the salmon cold for my salads later in the week. Cook once and eat twice (even thrice); one of the best healthy, time saving tips I can give you!

Poached salmon salad & yoghurt dill dressing

Recipe adapted from www.health.com (pictures my own though!)

eat less sugar

Ingredients

  • 1 celery stalk, cut into 2 inch stalks

  • 5 spring onions, white bulbs left whole and the rest thinly sliced

  • 1 lemon, halved. Half cut into slices and the other half juiced with 1 teaspoon of grated zest

  • ½ tsp salt, divided

  • ½ tsp freshly ground pepper, divided

  • 4 salmon fillets

  • ½ cup natural yoghurt

  • 2 tablespoons fresh dill

  • 1 tbls olive oil

  • 1 packet watercress

  • 10 asparagus spears

  • 4-5 radishes, sliced

Method

  • Fill a large skillet or pot with about 6 cups of water. Add the celery, spring onion ends, lemon slices, half of the salt and pepper. Bring to the boil then turn the heat down and simmer for 10 minutes to infuse the water with the delicate flavours.

  • Add the salmon where the water just covers all of the fillets (you may need to do two at a time). Gently simmer for 5-8 minutes till the fish is cooked through.

  • Remove the salmon carefully (I did break one!) and let cool

  • Remove the ends of the asparagus and steam for 5-10 minutes until tender

  • Combine the yoghurt, dill, lemon juice, lemon zest, olive oil and remaining salt and pepper in a medium sized bowl.

  • Mix well together

  • Arrange the watercress, asparagus and sliced radishes on the plates

  • Add the salmon and a large tablespoon of the dressing

  • Sprinkle with leftover spring onions and add extra salt, pepper and lemon juice to taste

eat less sugar

Take a picture and be proud of your efforts! You could also add some quinoa to this if you want to add a bit more to the meal. Let me know if you try this recipe, it’s great for hot summer days!

Laura x

 

Versatile Lentil Soup

Versatile lentil and vegetable soup

One thing on the sugar diet that makes life easier is avoiding processed or packaged food where possible. Yes, I mean clean eating. It just means that firstly, you don’t waste too much time analysing food labels and secondly, you know exactly what you’re eating. No horse meat, no odd ingredients and of course, complete control over the added sugar.

Fresh soups from the supermarket are often seen as a healthy quick choice. They are of course better than many other things but they are not entirely ‘clean’ and quite often have added sugar, especially tomato, sweet potato and squash varieties. If you’re going to eat a little sugar, wouldn’t you rather appreciate it than have it hidden in your soup!?

Admittedly, I used to eat these soups quite often. This was another shift in my diet over the last two years where I’ve moved more towards making my own. I promise you, it’s not as much hassle as it seems. With my budget and economical hat on, I will also point out that lentils are cheap and using up all the vegetables in your fridge is doing you bit against food waste.

This is my basic, super simple, super easy lentil soup recipe. I add whatever vegetables I have leftover in the fridge and cook an extremely large batch and I freeze a load of portions for emergency healthy ready meals that I can microwave straight from frozen when I am caught out.

Versatile lentil and vegetable soup

Versatile Lentil Soup

Makes approximately 6 portions of soup

• 1 1/2 cups of red lentils
• 1 3/4 liters of vegetable stock
• 2 diced carrots
• 2 diced onions
• 1 tsp thyme
• 4 bay leaves (I used dried)
• 1/2 tsp ground black pepper
• large knob of butter
• 1 tbsp cottage cheese (optional)
• 1 tbsp grated parmesan (optional)

Optional vegetables

Courgettes, sweet potato, squash, broccoli, spinach and peas. Add these vegetables with the lentils and stock.
Leeks and shallots. Fry these with the onion and carrots

Method

1. Fry the onions and carrots in the butter in a large deep saucepan (or two separate ones). Cook for 3-5 minutes until the onions are translucent
2. Add the lentils, stock, thyme, bay leaves and pepper
3. Cover and simmer on a low heat for 35-40 minutes
4. Blend with a hand blender or you can even skip this step and serve as a ‘rougher’ soup (still tastes   nice!). If blending, add extra hot water to get the consistency you like (I like mine thick)
5. Add the cottage cheese and sprinkle with parmesan and black pepper

Never eat a ready meal again by cooking and freezing your own soup!

avocado and cucumber soup recipe

Recipe: Cool avocado and cucumber soup

I think we’ve all got a bit excited this week in the UK, because the sun finally came out to play. Sunshine straight to my head, I suddenly felt the need for something unusual and refreshing. So when I spotted an avocado and cucumber soup recipe in my Integrative Nutrition book, I had to give it a try. Tasty, quick and super simple, it would be a crime not to share this recipe with you.

Cool avocado and cucumber soup

Recipe slightly adapted from Integrative Nutrition by Joshua Rosenthal

Ingredients

  • 1 cucumber
  • 1 avocado
  • 1 small white onion (or half if you want less oniony soup)
  • juice of 1 lime
  • 4-5 generous tablespoons of natural yoghurt (I used 4% fat)
  • 250ml water
  • salt and pepper to taste

avocado and cucumber soup recipe

Method

  • Roughly chop the onion, cucumber and avocado and toss in the blender
  • Add all the other ingredients and blend until smooth
  • Add more yoghurt, water, salt/pepper to reach desired taste and consistency
  • Sprinkle a little cayenne pepper on top to garnish

Verdict

A cold creamy green bowl of goodness, I really enjoyed this and I can’t get over how easy it was. My age old blender coped fine. It was quite onion pungent though. I’d suggest going easy on the onion at first or maybe trying half of one, especially if you’re heading out later and don’t want to have onion breath. Just putting it out there!

avocado and cucumber soup recipe

Have as a mini starter or with a side of some ham and hummus on crispbread to make it into a more substantial meal. If it was really hot you could even have this first thing and you’d be getting some nutritious breakfast vegetable love. I’d definitely go easy on the onion though as this is one thing I still struggle to have earlier on.

avocado and cucumber soup recipe

The only problem with this soup is that I made two lots and it’s now raining today. I just don’t fancy it quite so much. However, I’m blaming the temperamental British weather rather than the soup for that.

 

healthy salad recipes

Healthy salad recipes: 3 tasty ideas to try

I eat a lot of salads, even when it’s freezing. I just find my own healthy salad recipe is the easiest way to get a perfectly balanced nutritional meal with the least hassle. You can tweak it to perfection, adapt to your own taste, and make it as big (or small) as your appetite requires.

Admittedly however, sometimes I make rather ‘standard’ healthy salad recipes. Plain tuna and pesto chicken I am somewhat over. Those are order of the day when I’m in a rush and I just stick to what I know, or what’s left.

Last week, I made a real effort to try out some new things to add to my salad repertoire. So here’s some healthy salad recipe inspiration as we head into Spring (at last!).

As you will see, I have a pretty staple basic salad with the same ingredients. It’s makes the weekly shop easy and practical (I like easy and simple).

Healthy salad recipes

Roasted squash, goats cheese and seeds

healthy salad recipes

  • Spinach
  • Tomatoes
  • Cucumber
  • Raw mushrooms (one of my favourite salad ingredients!)
  • Red pepper
  • Olive oil drizzled over
  • Goats cheese
  • Mixed seed mix
  • Roasted squash (roasted in coconut oil and cinnamon = delicious)

 

Smoked trout & rocket salad

healthy salad recipes

  • Spinach
  • Rocket
  • Cucumber
  • Yellow pepper
  • Raw mushrooms
  • Half an avocado
  • Smoked trout
  • Quiona/ryvita/slice of rye bread (optional)

For the dressing:

  • Squeeze of lemon juice
  • Olive oil
  • Black pepper (lots)

 

Wasabi prawn salad

healthy salad recipes

  • Spinach
  • Rocket
  • Cucumber
  • Red pepper
  • Raw mushrooms
  • Olive oil drizzled over
  • Quiona/ryvita/slice of rye bread (optional)

For the prawns and sauce:

  • Cooked prawns
  • 1tbls sour cream
  • Wasabi paste (to taste)

Prawns tend to need sauce. Shop bought sweet chilli is usually sugar ridden and marie-rose usually has ketchup, which has sugar. Mayonnaise is OK but it isn’t the best, mainly because it’s processed and it does contain a little invisible sugar (Note low fat mayo usually has more sugar than regular).

So…I made my own wasabi sauce with no sugar, based on sour cream. You could do something similar with creme fraiche or full fat natural yoghurt. It turned out OK and wasabi gives a tasty kick.

Healthy salad tips and tricks

If you make a big salad base in one go, you avoid excessive chopping everyday and it makes the whole affair a bit quicker (my geeky past as a process consultant coming out here).

Suffice to say salads really don’t have to be boring, unsatisfying or lack in taste. If yours looks so amazing, your colleague/friend/partner is eyeing it up over their cheese and ham baguette, I’d say you’ve done well with your healthy efforts.

Good luck my salad friends!

I know I need to improve my food photography skills...but you can see it still looks nice!

Quick Easy Recipe: Lemon Lamb Meatballs

Wondering what to have for dinner tonight? I have a friend who quite often goes “Lauraaa…tell me what I should have for a healthy dinner tonight pleeeeasse?”. Katie, here you go…why not try these super simple Lemon Lamb Meatballs, a recipe that is now firmly featured in my staple collection for ease and convenience.

I know I’ve predominately blogged on breakfasts and snacks previously, mainly because these are the biggies to overcome with sugar. However, easy healthy homemade meals at anytime of the day, help you avoid any foodstuffs out of a packet that may contain ‘invisible sugar’, another important one to keep an eye on.

There are lots of reasons why I like this recipe. It’s probably fair to say these are general trends of the types of recipes I like…

  • I know I need to improve my food photography skills...but you can see it still looks nice!

    I know I need to improve my food photography skills…but you can see it still looks nice!

    There are not a load of obscure ingredients that I don’t have, or that I have to buy especially.

  • Lamb is very filling. This makes for a very high protein meal that is going to satisfy you, reducing the temptation for sugar or refined carbohydrates.
  • It’s so easy you don’t need instructions after cooking the first time. I’m pretty sure even the worst cook could not completely bodge this up.
  • Extremely versatile. Try with hummus, greek salad, haloumi cheese…or maybe even a tomato based sauce. Yum.
  • Save any leftovers for your salad lunch the next day (I did this yesterday!)

Lemon Lamb Meatballs

Recipe adapted from Balanced Bites

Makes 12-15 meatballs

Ingredients

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  • 1x pack of mince lamb
  • Zest of half a lemon
  • Chopped garlic clove
  • 1x tbls of mixed herbs
  • Salt and pepper to taste

Method

  1. Put the herbs, garlic, salt, pepper and lemon zest in a bowl and mix together with the minced lamb.
  2. Form into meatballs and place in a glass casserole dish. Place over a few slices of lemon (this looks good)
  3. Bake in preheated oven of 180C for 15-20mins until the meatballs are cooked all the way through or slightly pink inside
  4. Serve with a drizzle of olive oil, greek salad, hummus and even a little natural greek yoghurt.

Granted, it’s not down to a slick Jamie Oliver 15 minutes, but this is going to take you less than half an hour. With so few steps and ingredients, it’s a thumbs up for any busy bees like my friend Katie.

leek and feta breakfast casserole

Recipe: Feta & Leek Breakfast Casserole

As much as I’ve grown to like a cooked breakfast, time’s not always on your side. Scrambled eggs and avocado, whilst relatively quick, does take longer than a cop out bowl of cereal. However there is an excellent time savvy solution – the almighty breakfast casserole.

Once cooked, the breakfast casserole is, quite simply, brilliant for the following reasons:

  • leek and feta breakfast casserole

    It’s quick (microwavable)

  • It’s transportable
  • It’s high in protein
  • It’s a way of getting vegetables in your breakfast
  • You can chuck pretty much anything into it
  • It’s rather tasty (well mine certainly are)

Convinced?

Here’s my favourite breakfast casserole recipe to date. Note, you don’t have to use all these ingredients, you can swap and mix up what you’ve got leftover in the fridge. Economical and efficient. I like.

Feta and Leek Breakfast Casserole

 

Adapted from a base recipe from Our Life In Food

Makes about 6-8 portions

Ingredients

  • leek and feta breakfast casserole

    3 sliced shallots

  • 1/2 grated sweet potato
  • a few florets of broccoli
  • 1/2 courgette
  • 1 leek sliced
  • 1 pot of full fat cottage cheese
  • 8 eggs
  • 1/3 block of feta cheese
  • Knob of butter or olive oil
  • Good tablespoon mixed herbs, salt & lashings of pepper

 Method

  1. Fry the shallots, sweet potato and courgette in the butter or oil for 5mins until softened and steam the broccoli
  2. Grease a large casserole dish with a little butter and preheat the oven to 180C (fan) and 200C otherwise
  3. Whisk the eggs in a large bowl and add the cottage cheese, herbs, pepper and salt to taste
  4. Mix in all the other cooked vegetables and stir well
  5. Pour into the greased casserole dish and sprinkle the feta cheese on top
  6. Bake for 40-50 mins until the eggs are set and the top is golden. This might vary depending on the size of your casserole dish and the thickness of your casserole so check every now and then.

leek and feta breakfast casserole

Enjoy for dinner with some extra vegetables or for breakfast with some wilted spinach and tomato. In a rush? Wrap up a slice in tin foil and take for an ‘out and about’ breakfast or lunch. Even freeze a portion or two for the next week. You can never complain about time again!

If you liked this post, I’m collecting a load of great low sugar recipes, snacks and inspiration together on my Pinterest boards which you can go and check out. And of course, a shameless plug but sign up to my weekly tips and fortnightly newsletter if you haven’t already. I’m in the process of launching a new service around getting ‘sorting’ sugar as so to put it. At the moment it’s exclusively for my subscribers so don’t miss out.

Any suggestions for what would make an even better breakfast casserole? Sausage? Ham? Cheese? Please enlighten me!