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Pumpkin & Goats Cheese Pie

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Ingredients:

Base…

  • 2 cups cooked brown rice
  • 40g melted butter
  • 2 egg yolks

 

Filling…

  • 500g Pumpkin, cubed
  • 3 figs, cut in to bite sized wedges
  • ¼ cup milk
  • 100g ricotta
  • 2-3 garlic cloves, crushed
  • Small handful basil
  • Salt & pepper to taste
  • 3 eggs (plus the 2 whites leftover from the base)
  • 50g goats cheese

 

Directions:

1.  Roast Pumpkin cubes with a little olive oil for about 30 minutes at 180 degrees Celsius.

2.  Mix together the brown rice, melted butter and egg yolks. Gently press mixture in to a pie dish. Bake for 15 minutes.

3.  Allow the pumpkin to cool slightly.

4.  In a bowl lightly beat the eggs, adding in ricotta, milk, garlic, salt and pepper.

5.  Mix through the basil.

6.  Arrange pumpkin and goats cheese in the pie base, then pour over the mixture. Top with the figs.

7.  Bake for around 40 minutes.

**Optional – Remove from oven lightly brush the figs with a little honey or pure maple syrup then pop under the grill for a few minutes.

8.  Enjoy!!

 

** FOLLOW OUR HEALTHY AND DELICIOUS RECIPES BOARD ON PINTEREST!!  CLICK HERE! **

You might also like…

Spicy Kale and Coconut Stir-Fry

Zucchini Noodles with Avocado Mango Lemon Basil Dressing

Spinach & Mushroom Quinoa

 

Recipe suggestions from Red E Personal Training – your Mackay Personal Trainers.

 

Healthy Egg Muffin Cups

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Ingredients: (servings: 12 muffins)

• 1 tablespoon olive oil
• 1 cup red, green and yellow capsicums chopped and measured after chopping
• 2 cups baby spinach – roughly chopped measured/packed before chopping
• 1 cup mushrooms measured before chopping
• 2 cloves garlic minced
• salt to taste
• 4 whole eggs
• 4 egg whites
• hot sauce optional for drizzling on top!

Directions:

1. Preheat oven to 180 degrees C.
2. Grease a standard 12-slot muffin pan with cooking spray and set aside.
3. Heat a large non-stick skillet over medium heat.
4. Once hot, add in oil, red pepper, green pepper, and onion and sauté 5-7 minutes, or until peppers are tender.
5. Add in spinach and mushrooms and cook for an additional 2 minutes.
6. In the last 30 seconds, add in minced garlic.
7. Season with salt and remove from heat.
8. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.
9. Stir in cooked veggies.
10. Pour the egg/veggie mixture evenly into the prepared muffin pan.
11. Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked.
12. Cool slightly and serve immediately!
13. Leftovers can be stored in an airtight container in the fridge for about 4 days.
14. These may also be frozen.
15. To reheat, pop them in the microwave until warm.

ENJOY!

Credit: http://showmetheyummy.com/healthy-egg-muffin-cups/

 

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Chicken Caesar Wraps

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Ingredients: (4 servings)

– 1 tbsp olive oil
– 3 boneless, skinless chicken breast halves cut into small cubes
– 1 bunch romaine lettuce hearts, cut into bitesize pieces (about 5 cups)
– 1/4 cup bottled Caesar salad dressing (choose lower fat option)
– 1/2 cup Caesar- or garlic- flavored croutons (or toast your own!)
– 3 tbsp shredded Parmesan cheese
– 1/4 tsp black pepper
– 4 garden spinach herb wraps

Instructions:
1. Heat the oil in a medium skillet over medium heat.
2. Add the chicken. Cook, stirring occasionally, until the chicken is browned and cooked through, about 9 minutes.
3. Cool for 5 minutes or chill until ready to use. Place the cooled chicken in a large bowl.
4. Add the romaine and salad dressing. Toss to coat.
5. Sprinkle with the croutons, Parmesan and pepper. Toss gently. 6. Place the wraps on a work surface. Spoon a quarter of the romaine mixture onto center of each wrap. Fold the sides of the wraps over the filling and secure with toothpicks.
7. Serve immediately or cover and chill up to 2 hours.

SUGGESTIONS:
• Add ¼ cup crumbled bacon to the mixture in Step 2 for extra flavor.
• The wraps can be warmed in the microwave for about 15 seconds to make them softer and easier to fold.
• Use leftover roast beef, chopped, in place of the chicken.
• Try whole-wheat pocket bread instead of the wraps.

Serving Suggestion
• Serve the wraps with juicy red grapes for a taste and color contrast!

These can be pre-packed and taken for lunch!

Enjoy!!

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Chicken Avocado Burgers

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Ingredients: (4 servings)

• 450g – 500g ground chicken
• 1 large ripe avocado – cut into chunks
• 1 chopped clove of garlic
• ⅓ cup Panko crumbs or Almond meal
• 1 minced Jalapeño pepper (optional but recommended)
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1.  Add all ingredients to a large bowl and toss gently.
2. Shape into desired size patties and grill inside or out!

 

Credit: http://laughingspatula.com/chicken-avocado-burger/

Baked Honey Mustard Chicken

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Serves 4

Ingredients:
• 4 boneless skinless chicken breasts, pounded to even thickness
• ½ cup honey
• ½ cup yellow mustard
• ½ teaspoon Italian seasoning
• salt and pepper to taste
• ½ teaspoon garlic powder
• 1 teaspoon paprika

Directions:
* Preheat oven to 180 degrees celcius and lightly grease a baking dish.

* In a medium bowl whisk together honey, mustard, Italian seasoning, salt and pepper, garlic powder, and paprika.

* Toss chicken in the sauce to coat and place in your prepared dish. Pour remaining sauce over the chicken.

* Bake for 30 minutes, then turn chicken over and bake another 10 minutes or until cooked through. Serve with rice or noodles and your favorite veggies.

( Credit: http://www.lecremedelacrumb.com/baked-honey-mustard-chicken/ )

** FOLLOW OUR HEALTHY AND DELICIOUS RECIPES BOARD ON PINTEREST!!  CLICK HERE! **

You might also like…

Coconut Crusted Chicken Tenders
Fruity Chicken Curry
Spinach & Ricotta Stuffed Chicken with Pumpkin & Pine Nut Salad

Recipe suggestions from Red E Personal Training – your Mackay Personal Trainers.

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Spinach and Mushroom Quinoa

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Spinach and Mushroom Quinoa (serves 4)

Ingredients:
• 500g mushrooms (white or cremini), sliced thinly
• 3 garlic cloves, minced
• 1 tablespoon unsalted butter (omit butter for vegan version)
• 1 tablespoon olive oil
• 5 green onions, chopped
• 150g – 300g fresh spinach (to taste)
• 2 cups cooked quinoa
• 1 tablespoon olive oil (optional)
• salt

Directions:

Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and garlic and sauté over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix.

Season with salt.

Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.

Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up. Season with salt, if needed. Add another tablespoon of olive oil, if desired.

Recipe Credit: http://juliasalbum.com/2014/06/spinach-and-mushroom-quinoa-recipe/