Veggie Breakfast Scramble

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


Carrot, Sweet Potato and Chickpea Chowder

80g chopped onions

120g carrots (I used baby carrots)

200g sweet potato, cut into chunks

5ml olive oil

5ml mild curry powder

25o ml veggie stock

Salt and Pepper to taste

70g tinned chickpeas

Curry Carrot Sweet Potato and Chickpea Chowder

Fry onions in olive oil until soft, add curry powder and fry for another minute or two.  Add sweet potato and carrots, top up with veggie stock.  Season to taste.  Simmer until soft – top up with more stock if needed, depending how thick you like the chowder to be, liquidise.  Pour back into pot and simmer for another 5 minutes.  Serve with fresh parsley or coriander.

Serves 1

2 Veg, 1 Fat, 1 Prot

Lentil, Sweet Potato and Butternut Curry

Lentil, Sweet Potato and Butternut Curry

50g chopped onion
5ml olive oil
Garlic, Chili, Ginger to taste
100g tomato and onion mix
150g butternut cubes
200g sweet potato
200g half-cooked lentils
200ml chicken stock
15ml curry powder (Woolies’ mixes are the BEST) Hot or Not – up to you!
Salt and Pepper to taste
30ml tomato paste

Fry chopped onion in olive oil on medium heat until soft, add spices (garlic, chili, ginger and curry powder) and fry for about 2 minutes for flavours to develop. Add tomato and onion mix, tomato paste, salt and pepper, sweet potato cubes and chicken stock and simmer for about 15 minutes. Add butternut cubes and simmer until soft. Add cooked lentils and simmer for about 5 minutes.
Serve with fresh coriander