Tabbouleh!

We’re going out for dinner and drinks tonight, so I wanted to make 100% sure that my meals for the rest of the day will be a little bit more ‘controlled’.

This is such a classic dish – no need to mess with it!  Just added a few minor tweaks (sundried tomatoes and olives)!

For way too long bulgar wheat has been treated like the ugly stepsister of the more ‘fashionable’ quinoa and couscous.  Like couscous, it is partially cooked – so to prepare it really takes about 10 minute max.  It is also mainly used in Middle-Eastern cuisine, and is also equally versatile, we just need to experiment with it a little more!  It is great for controlling blood sugar levels (low GI) and is low in calories and fat – while being rich in protein, iron and fiber.  Have you tried bulgar wheat before?  If so, do you have a favourite recipe?

  • 180g cooked bulgar wheat (I got mine from Checkers, with easy to follow instructions on the packaging)
  • 2 tablespoons freshly chopped parsley and mint (each) – next time I will actually add a little more!
  • 3 finely chopped sundried tomatoes
  • 10g green olives, pitted and chopped
  • Juice of 1 fresh lemon
  • White pepper and salt to taste
  • 5ml olive oil, drizzled over
  • 80g finely cubed cucumber

Mix it all together – as easy as that 🙂

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Apologies, this isn’t the best photo!  I really need to get my phone’s camera sorted out.  Sigh.

WL breakdown:  serves 1 –  2 Fat, 2 CC, 1 Veg

 

 

 

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Pea and Herb Spread for Meatless Monday!

Here’s another #MeatlessMonday recipe!  I am always looking for vegetarian options (no, I am not a vegetarian, but really enjoy veggie meals).  And to find some that doesn’t have spinach and aubergine and celery in (bleh!) can be challenging.  But we manage quite well on most days!  I really try to make an effort on Meatless Monday, for health reasons and purely out of habit!

So, here goes:

280g peas (I used frozen peas, and just poured some boiling water on, and leave to stand for a bit – then it retains the beautiful, fresh green colour!)

2 tbs plain fat free yogurt

A big handful of fresh herbs – used basil, thyme, rosemary and sage

75g chopped cucumber

A bit of fresh garlic

Salt and pepper to taste

Mixed everything together with a handblender (or food processor)

Served on crackers (RyVita), topped with 60g of fat free feta.

Quick and easy!

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Mushroom Burger – made with…. mushrooms!

First post of 2017!  Yippeee-ka-yaayyy!  Here’s to a much healthier year!

After the overload of meat the past month or so – my body is actually CRAVING veggies!  And as you all know – I do believe I am an undercover vegetarian!  😉  So, our last ‘braai for lunch during the week’ before we go back to work.

Here goes!  VERY experimental!  LOL!

2 medium onions

1 green pepper, cored

4 tsp olive oil

125g mushrooms

100g breadcrumbs

2 eggs

Salt and Pepper

Liberal sprinkling of Garlic and Herb Seasoning

 

Finely chop the onions, green pepper – I used the food processor, quick and easy!  Fry in olive oil until cooked through.  Add mushrooms, chopped (also short cut – food processor!)  Fry for a few minutes for mushrooms to cook through.  Remove from heat and cool until easy to handle.

Add the rest of the ingredients – and form hamburger patties – I got 4 out of this batch.  Okay, here’s the tricky part, the consistency was slightly mushy, so I was afraid that it will all fall apart on the grill!  Grilled it on foil first, but then I changed my mind and popped it in the over to oven-bake.  So I KNOW that it works well if baked in the oven! 🙂

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Looks yum, not so?  And it was!

WL – serves 4, 1 serving = 1 CC (actually a bit less), 2 veg, 1 fat, 1 Prot

Moroccan Apricot Couscous Salad

I really love Moroccan-style flavours – cumin, ginger, coriander, cinnamon!   And the best is – there is a fabulous ‘short-cut’ available – Woolies’ Moroccan Rub!  I use it so often, that I always buy 2 containers at a time!  Very versatile and convenient 🙂 And it works great with lamb, chicken and veggies.

Here’s a quick and healthy salad to make the most of those flavours:

 

Serves 1

 

80g cooked couscous

75g chickpeas (tinned/cooked)

A big handful of fresh rocket

30g soft dried apricots, chopped

10g toasted almond slivers

 

Dressing

100g plain fatfree yogurt

1/2 tsp Woolworths Moroccan Rub (if you don’t have this – you can make up your own morrocan blend -this recipe is great http://www.epicurious.com/recipes/food/views/moroccan-spice-blend-109356)

 

Mix couscous and chickpeas and place on bed of rocket, lightly stir through yogurt dressing.  Season to taste. Sprinkle chopped apricot bits and toasted almonds over it.

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2 CC, 1 Prot, 1 Fat, 1 Fruit, 1/2 Veg, 1/2 Milk

Inspired by Buzzfeed Recipe