Tag: healthy food

Fig and Feta Salad

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It’s hard not to love the epic combination of roast pumpkin, fresh figs and creamy feta cheese!

Ingredients (serves 2) 

  • 4 cups spinach
  • 4 figs
  • 100g feta cheese
  • 1/4 small pumpkin
  • 1/2 small cauliflower
  • 1 small head broccoli, stem removed
  • vinaigrette of your choice

Method

  1. Preheat the oven to 180*C. Slice the pumpkin and cauliflower into small pieces and spray with olive oil. Place on a lined baking tray and bake until soft and slightly golden.
  2. Leave the broccoli raw and break the florets into small pieces. Cut the figs into small pieces.
  3. To assemble the salad, place the spinach on the bottom and top with the pumpkin, cauliflower, broccoli and figs. Crumble the feta over the top, then drizzle over the vinaigrette.

Sassy Shakshouka

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I bake these ahead of time and freeze them for the perfect quick, protein-loaded, ‘throw in the microwave and then eat in the car’ style breakfast while I’m rushing to work of a morning!

Baked eggs with mushroom, cherry tomato, spinach and seeds 

Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, then line with a small handful of spinach. Place 2 button mushrooms and 2 cherry tomatoes on top of each ramekin, followed by the eggs (1 each in a small ramekin or  2 in a large). Sprinkle with 1 tsp of pumpkin seeds and sunflower seeds, then bake for 10 minutes until the egg white is cooked through.

Baked eggs with broccoli, peas, beetroot and macadamia dukkha 

Makes 2 servings (of 2 eggs each). Preheat the oven to 200*C. Grease the ramekins with olive oil, the roughly chop the broccoli florets and place at the bottom. Add 1/8 cup frozen peas in each ramekin, then 1 baby beetroot finely sliced. Top with the eggs and a sprinkle of dukkha, then bake for 10 minutes until the egg whites are cooked through.