Protein Omelette
- 4 eggs
- 1/4 cup milk
- Pinch salt
- Freshly ground black pepper
- 1 teaspoon mixed herbs olive oil to spray
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
