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


Short-cut Pork Meatballs with Zucchini Pasta

Serves 1

2 Weigh-Less Pork Sausages

100g cooked angel hair pasta

1/2 onion, sliced

A handful cherry tomatoes, halved

200g zucchini noodles – pre-made available from Woolies, but it is super easy to make your own using a spiraliser or simply grating baby marrow/zucchini with a cheese grater

5ml olive oil

2ml Chipotle Spice (Woolies) or you can make your own version with smoked paprika and chillies


Remove pork meat out of sausage casings and form/roll little meatballs.  Oven-bake at 180 for about 1o minutes.


Fry onion in olive oil until soft, add a few drops of water.  Add seasoning.  Stir in cherry tomatoes and cook for a minute or two.   Stir in zucchini noodles and angel hair pasta.  Add some more water if needed.  Stir-fry for a few minutes.  Stir in meatballs and heat through


1 Serve = 1 Prot, 3 Veg (if you count free veg), 2 CC, 1 Fat


Green Veggie Pilaf with Feta


5ml lemon-infused olive oil

50g chopped onions

2 finely chopped garlic cloves (to taste)

50g zucchini ribbons

100g asparagus

100g frozen peas (I use Woolies’ minted peas – delish!) – cover with boiling water, no need to cook, this way the colour stays vibrant 🙂

140g cooked brown rice

Salt and Pepper to taste

30g crumbed low fat feta

1 lemon

Fry onions and garlic in olive oil.  Add cooked rice and fry for a minute or two.  Add zucchini ribbons, asparagus and season.  Lower heat and add 100ml water.  Cook for a few minutes, stir in peas and remove from heat.  1/2 the lemon and squeeze the fresh juice over the dish.  Cook slightly.  Top with feta and serve with lemon slices.

Serves 1:  2 CC, 1 Prot, 3 Veg, 1 Fat

Replace feta with chicken or pork for a “non-vegetarian” meal 🙂

Zucchini (Baby Marrow) “Ravioli”

3 – 5 Baby Marrows, sliced into strips using veggie peeler


125g fat free cottage cheese – add garlic salt, parsley, Woolies Chimichurri spice mix (optional)

125g tomato and onion mix (I used my home made marinara sauce – tomatoes, onion, olive oil, Italian herbs, salt, black pepper)


Make ‘ravioli’ by placing 2 baby marrow strips, overlapping like in the photo to form a cross.


Put spoonful of cottage cheese mix in the middle:


And fold close like this, to form little baby marrow ‘parcels’


Pack in ovenproof dish:


And cover with tomato and onion sauce:


Bake in pre-heated oven at 180C for about 30 – 40 minutes.

Serve with a salad and/or garlic bread!


Veggie “Lasagne” (pasta free)

Makes 1 very generous portion!

100g butternut slices

about 200g home made marinara sauce (tomato, onion, veggie stock, Italian Herbs)

125g fat free cottage cheese mixed with parsley and a little bit of crushed garlic (if preferred)

50g zucchini ribbons

Layer all the ingredients in an ovenproof dish.  The order I did it:  first butternut, then marinara sauce, then cottage cheese mixture, zucchini ribbons, topped with more marinara sauce, seasoned with Italian Herb seasoning.




Bake at 160C for 40 min – test if butternut is soft.


Serve with garlic toast – low calorie bread spread with extra light margarine and a bit of crushed garlic and parsley.  Toast in the oven, under the grill until toast is crispy and butter mix melted.