Protein Omelette
- 4 eggs
- 1/4 cup milk
- Pinch salt
- Freshly ground black pepper
- 1 teaspoon mixed herbs olive oil to spray
Blend all ingredients together. Pour into a hot pan that has been sprayed with a small amount of olive oil. Allow mixture to cook through or place under grill to finish cooking on top. Top with whatever filling you want, grill to heat through and then fold in half. Serve with a fresh salad.
Try any of the following toppings: salmon, mixed blanched vegetables and a small amount of Parmesan cheese; mashed kumara (with olive oil and sliced pickled ginger), baby rocket, tomato and feta cheese; tuna, mushrooms, capsicum and Parmesan cheese.
Baked Salmon Loaf
- 2 x 440 g cans of salmon (drained)
- 1/2 cup fresh wholemeal breadcrumbs
- 4 tablespoons ground nuts*
- 4 tablespoons tomato paste
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 small zucchini, grated
- 1 carrot, grated
- 3 free-range eggs
- 3 tablespoons chopped fresh basil or 1 tablespoon mixed herbs olive oil to spray
Green salad and brown rice to serve
* could be LSA - linseeds, sunflower seeds and almonds, or ground pecan nuts or walnuts.
Mix all the ingredients together thoroughly. Spray or brush the inside of a loaf tin with olive oil and fill with mixture. Bake in a moderate oven (around 180°C) for approximately 35-40 minutes. Serve with salad and brown rice.
Fruit Smoothie
- 200 ml milk
- 200 ml water
- 1/2 cup frozen or fresh blueberries
- 1frozen or fresh banana
- 1 dessertspoon flaxseed oil
- 1/2 cup silken tofu or 2 tablespoons whey powder
- A couple of ice cubes (optional)
Blend all ingredients in a blender.
Experiment with all fruits: they taste great and the flaxseed oil helps make the smoothie smooth and creamy as well as providing essential fatty acids.
Note: Blueberries are an excellent antioxidant. They are fantastic in fruit smoothies