It feels like a hot minute since I sat down and wrote a blog post and I guess it has been, it’s been a good two weeks! Whilst I committed originally to blogging every Sunday night, I also want to make sure that the information I share with you is relevant and interesting. Don’t worry, I haven’t been off doing anything terribly exciting. We’ve just been settling into the new working, gyming, swimming, cooking, cleaning, coffee drinking juggle. Howweeevvveeerrrrrr, I have found the time to create a couple of new recipes (by total accident) that happen to be GREAT. So, I’m sharing them here, I hope you make them, love and enjoy them and share them!
LASSATA
Sorry what now? Yes, Lassata – a combination of Lasagne and Frittata and a whole lotta yummata. For an extra trip to flavour town, add some Moroccan Seasoning to your pumpkin before roasting.
Serves 4.
Ingredients:
- 500g Roasted Butternut Pumpkin roughly mashed
- 400g Red Kidney Beans drained and rinsed
- 2 tsp Minced Garlic
- 300g Fresh Spinach
- 1 Brown Onion Diced
- 1 400g tin diced tomato
- 1 200g tub Ricotta Cheese
- Hemp Seeds
- 6 eggs whisked
- 100g Grated Tasty Cheese
Method:
- Pre-heat oven to 200c fan forced.
- In a medium sized pan, fry onion, garlic and red kidney beans on medium heat for 5 minutes or until onion has softened. Add spinach stirring for 1 minute and remove from heat.
- In a medium sized baking tray, layer mashed pumpkin, red kidney bean mix, diced tomatoes and hemp seeds. You should have enough mixture for two layers of each.
- Pour whisked eggs over the top.
- Add dollops of ricotta cheese and grated tasty cheese over the top.
- Place in the oven for 40 – 50 mins or until egg is cooked and cheese is browning on top.
- Serve with veggies or side salad.
PROTEIN SHORTBREAD COOKIES
I LOVE SHORTBREAD! And if you’re a fan too, you’re going to love these crumbly melt in your mouth cookies, perfect for your 3pm pick me up.
Ingredients:
- 220g Butter, softened
- 2tbsp Rice Malt Syrup or Maple Syrup (or a combination of both)
- 1 cup Wholemeal Self Raising Flour, sifted
- 1/2 cup Buckwheat Flour, sifted
- 2 scoops (60g) Happy Way Vanilla Whey Protein Powder
- 1tsp Baking Powder
- 1tsp Baking Soda
- 1tsp Vanilla Essence
- Dark Choc Melts to taste
Method:
- Preheat oven to 190c fan forced
- Cream butter and Rice and/or Maple Syrup together using an electric beater for 2-3 minutes
- Stir through remaining ingredients forming a dough like consistency
- Roll into balls and place on lined baking tray, flattening slightly into a ‘cookie’ shape (leave room between each cookie to expand)
- Place in oven and cook for 15min or until golden brown at edges (keep an eye on them because they will burn quickly)
- Once cooked, remove from oven and allow to cool on tray for 10min before removing to a wire rack to cool completely
- Store in airtight container
I hope you enjoy these recipes as much as I did. I’ll be making up another batch of these cookies tomorrow for sure! Please remember to tag me in your creations @EmmaK_Health on Facebook and Instagram so I can see your handy work. I honestly can’t tell you how appreciative I am when you like, try and share my content. Be sure to check out my latest post too on making some small changes to your current routine, that you will thank yourself for come September 1st when the weather starts to warm up (only 7 weeks away!) Much love to you all, I hope you have a fabulous week!
EmmaK Health 