Yes, a ‘non-traditional’ option for breakfast, but I must admit, I am a little ‘cerealed’ out. I know that I can have eggs, lean bacon, etc for breakfast as well, but I prefer to keep my protein portions for a little later during the day. And, I woke up with a CRAVING for veggies 🙂 So why not incorporate it into the most important meal of the day? 😀 Used mostly ‘free’ veggies as well.
I discovered some sweet potato ‘noodles’ at Food Lovers Market, but you can just use grated sweet potato or use a spiraliser, if you’ve got one? I got my spiraliser at Clicks, very affordable and adds a lot of fun on your plate! 🙂 Okay, here goes:
80g sweet potato noodles (‘normal’ grated potato will work great as well!) – I pre-cooked it in the microwave for about 4 minutes.
80g zucchini (baby marrow) noodles (saw it is available at Woolies and Foodlovers’, maybe a few other places as well – these I just made using my spiraliser)
50g leeks, thinly sliced
50g yellow pepper, chopped
100g chopped tomato
100ml veggie stock
Salt and Pepper to taste
Sweet Chili Sauce
Add all the veggies except the sweet potato in a saucepan, together with the veggie stock and bring to boil. Cook for a couple of minutes until tomato is soft. Stir in sweet potato noodles, season and cook for another minute or so. Serve with a drollop of sweet chili sauce.
1 Serve = 1 CC and 1 Veg
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.
Curried Sweetcorn Soup (with Lentils)
Adapted from Fresh Living Magazine July 2015
1 Serving: 1 Veg, 1 fat, 2 CC, 1 Prot
¼ tsp crushed ginger
½ tsp crushed garlic
¼ tsp crushed chilies
½ tsp turmeric
5ml olive oil
400g frozen corn kernels
15ml mild curry powder
1.5 cup chicken stock (vegetarians can use veggie stock instead)
200ml coconut milk (to save a fat portion I used fat free milk with a few drops coconut essence)
200g cooked red lentils
Fresh coriander to serve
Fry leeks in olive oil with ginger, garlic and chillies
Add the rest of the ingredients and simmer for about 20 minutes
Liquidise ½ (I personally prefer a ‘smooth’ soup, but you can leave it as is!) and serve with fresh coriander
400g butternut chunks
2 chopped leeks
Cup a Soup Lite Chicken and herb (made up with 125ml boiling water) flavour
Salt and Pepper
Preheat oven to 180C.
Spray ovenproof dish with non-stick spray
Layer butternut and leeks.
Pour over soup, season with salt & pepper and sage leaves.
Ovenbake until butternut is soft – about 40 min.
Per serving: 1 fat, 2 CC, 1/2 Protein
10ml olive oil
50g leeks, chopped,
400g potato, cut into cubes
40g biltong powder
Salt and pepper
Fry leeks in olive oil until soft. Add potato cubes, seasoning and 750ml water. Simmer until potato is soft. Liquidise soup, stir in biltong powder and simmer for 5 minutes. Serve with a bit of coarse black pepper and thyme.
Vegetarian option: replace biltong with feta