Breathing New Life!

I was just looking at this lil’ blog of mine and realised that it looks as if I haven’t posted anything in MONTHS.

And it actually isn’t true.  My mission for 2018 is mainly to re-work most of the recipes, try some new flavour combinations and most importantly, take better photos for some of the posts.

When I started this blog in 2015, my aim was to basically have an online recipe book of healthy and quick to prepare recipes.  Just a list of ingredients, a method and a sometimes crappy cellphone photo (and God forbid, with text added)! During that time I was very health conscious and for a little more than a year I was a ‘weight loss coach’ for one of the major weight loss organisations in South Africa.  Well, stuff happens and my situation is very different – I won’t bore you with the details.  But I have decided to go back to what I really enjoy, and why I started this blog initially – just sharing simple and easy healthy dishes, and yes Life is Too Short to Eat (only) Lettuce!

In an attempt to go back to my roots, but to also give more attention to this blog baby of mine, I want to breathe new life into it – and with 130+ recipes I have so much to work with, there’s not need to recreate the wheel! So it will probably keep me busy for most of the year – and it is a work in progress, so don’t judge! 😉

So I actually have been updating some of the older posts, but I also realise that people don’t always go back to see if new info was added to previous posts.  So I will do an ‘update’ blog post every time I make changes to some of the recipes – and you can let me know if you like the changes etc.  How does that sound?

We will chat soon!

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Warm Potato and Roasted Veggie Salad

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Serves 1 – 2 CC, 1 Prot, 1 Fat, 2 Veg

200g baby potatoes, quartered and parcooked

50g yellow pepper cored and cut into quarters

50g red onion, peeled and quarterd

100g butternut cubes

5ml olive oil

Lemon Juice

30g low fat feta

Salt and Black Pepper

Balsamic Vinegar

Line baking tray with foil and coat with non-stick cooking spray. Arrange veggies and potatoes on baking tray and sprinkle with olive oil, and a generous squirt of lemon juice. Season. Oven roast at 160C for about 40 minutes until peppers blister.

Toss together and serve with crumbed feta and balsamic vinegar.

Panzanella!

One of my favourites!  Italian bread salad – my version!

Serves 1

2 slices Ultima Low Calorie Bread – break into chunks and toast under oven grill until crispy (1 CC)

150g roasted peppers (free)

150g cherry tomatoes (1.5 Veg)

50g salad onions, chopped (0.5 Veg)

4 chopped peppadews

3 chopped sundried tomatoes

30g low fat feta (1 P)

50ml white or red wine vinegar

5ml basil infused olive oil (1 F)

 

Mix bread chunks with vinegar and olive oil and leave to absorb.  Mix with rest of ingredients.

Serve on a bed of lettuce

 

 

 

 

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Tuna and Pasta Rice Salad

Tuna and Pasta Rice Salad – quick and easy!

Serves 1

120g Tuna (1 P)

100g Cooked Pasta Rice (2 CC)

4 chopped salad onions

100g tinned or fresh asparagus (1 Veg)

45ml WL salad dressing (1 F)

Coarsely ground salt and pepper to taste
Mix it all together – quick and easy!  🙂

Serve with lettuce and fresh tomatoes

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