Mushroom and Chickpea Ragoût on Toast

Adapted from recipe seen on The First Mess


150g sliced mushrooms

1/2 tsp dried rosemary

50g leeks, chopped

5ml olive oil

1/2 tsp Worchestershire Sauce

1/2 tsp tomato paste

250ml chicken (or veggie) stock

75g chickpeas (cooked/tinned)


Fry leeks in olive oil until soft, add a bit of chicken stock if needed.  Add mushrooms, fry for another few minutes and add rest of ingredients.  Simmer until most of the liquid has cooked away.  Serve with with warm rye bread toast.


Roasted Tomato and Garlic Bean Soup (with Shortcut Croutons)

Adapted from Fresh Living Magazine July 2015


Serves 2

1 Serve = +/- 3 Veg, 1.5 protein, 1 fat, 1 CC



500g tomatoes, quartered

3 peeled garlic cloves

2 rosemary sprigs (I used more!)

10 ml olive oil

1 tin 410g baked beans in tomato sauce

1.5 cup chicken stock (vegetarians can add veggie stock instead)

Salt and Black Pepper to taste

Sprinkling Italian Herb seasoning

1 TBS Tomato Paste

3 slices Albany Ultima – toasted and cut into croutons, quick and easy shortcut!

Fresh parsley to serve


Combine tomatoes, garlic, rosemary and olive oil in a Ziplock/plastic bag and shake to coat. But on baking sheet (lined with tin foil and treated with non-stick cooking spray) at 200C for 45 min.


Transfer to saucepan and add baked beans, chicken stock and seasoning. Simmer for about 15 minutes on medium heat.

Liquidize and serve with fresh parsley and croutons


French Toast in a Mug

A lovely Mother’s Day treat!  🙂

French Toast in a Mug

Serves 1 = 1CC, ¼ Milk, 1 Prot, 1 Fruit



1.5 slices Albany Ultima Bread, cut into bite sized pieces

¼ cup fat free milk

1 egg

¼ teaspoon mixed spice

¼ teaspoon cinnamon

A pinch of salt

1 sachet sweetener

20g raisins

In a microwavable mug, mix egg, milk, honey, spices, raisins and salt together well (otherwise the egg will separate). Add bread pieces and press it down until submerged within the liquid. Microwave for 2 minutes in total – stopping every 30 seconds for 10 seconds (so that it doesn’t boil over) – make sure you use a large enough mug. Let it cool for a couple of minutes, sprinkling additional cinnamon on top if preferred.


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