fluffy no-fail mushroom and onion omelette


Fluffy no-fail mushroom and onion omelette recipe

This fluffy no-fail mushroom and onion omelette recipe is a fantastic and quick recipe to put together. It took me 15 minutes from start to finish to put the entire meal together.

Eggs are a really nutritious meal. They have good quality protein in them and they also have certain vitamins in the yolk of the egg. We have at least one day a week (usually on the weekends) where eggs form part of the meal or are the actual meal. It is nice however to have some variation in the eggs that you make rather than just sticking to the same egg recipe all the time.

This got me thinking and got me back to the fact that my omelette making still wasn’t great. So I decided that there has be a way to conquer these babies. This omelette recipe is the result and is an absolute keeper. Finally I have conquered the omelette and it was well worth it!

If your omelette flipping skills aren’t quite up to scratch then check out this tutorial on How to flip an omelette if you aren’t a chef.

I hope you have as much fun making these as I did, Leanne

 

omelette recipe

quick and easy no-fail mushroom and onion omelette

Fluffy no-fail mushroom and onion omelette

 

Mushroom filling

2 tsp oil

1 heaped cup, sliced button mushrooms

3 tbsp finely grated onions

Salt to taste

 

1 tsp butter

4 eggs

4 egg whites

¼ tsp baking powder

Salt to taste

 

Method

  1. Place the two teaspoons of oil into a non-stick pan and heat it up
  2. Add the mushrooms and onions and sauté until there is no liquid left in the pan (generally if you cook these at a higher heat then no liquid accumulates)
  3. Take the mushroom mixture out of the pan and set aside
  4. Add the butter to a non-stick pan that is small enough to accommodate one omelette and put it on the stove
  5. Heat the pan up to the point where the butter is melting and add half the egg mixture (I like to make one omelette at a time so that each person can choose their own filling but you may make this mixture all at once)
  6. When the egg mixture is mostly cooked through add the cheese and the mushroom mixture and fold it over
  7. Continue cooking until the egg is cooked through and is golden brown on the outside
  8. Slide the omelette out the non-stick pan onto a plate and enjoy!

 

Easy and healthy crispy roast chicken and baby potatoes


Easy and healthy crispy roast chicken and baby potatoes

This recipe for easy and healthy crispy roast chicken and baby potatoes is a really comforting home cooked meal. Everyone needs that one meal in their repertoire that they can fall back on when they aren’t sure what to cook for dinner. This recipe certainly fits the bill.

This recipe is fabulous because it is quick and easy to put together and once it’s in the oven there is nothing left to do so you can get on with your other chores or work.

The crispy roast chicken and baby potato recipe is also very versatile because it lends itself to many additions. So for example you could add vegetable, legumes and you can use kind of potatoes of your choosing.

The recipe is also made with ingredients that are generally staples in any household pantry. The recipe is also family friendly and is one of those meals that the parents and kids are all happy to eat.

I used Greek spices for today’s recipe. But the sky is the limit as far as spicing goes.  You could use Indian spices, Asian spices or Mediterranean style spices too. That’s why this recipe is so great. It can be used as the base for many more meals.

If you would like to check out some more chicken recipes then have a look at The easiest and most delicious chicken lo mein recipe , Thai peanut butter chicken curry or one pot Italian chicken and brown rice for  some more recipe inspiration.

I hope that you enjoy eating this meal as much as we did. Chat soon, Leanne xoxo

 

Easy and healthy crispy roast chicken and baby potatoes

 

4 leeks, topped and tailed then washed and sliced

3 sticks celery , washed and sliced

10 – 14 baby potatoes

Salt and pepper to taste

4 tsp olive oil

1 x chicken (spatchcock)

4 Tbsp fresh Thyme

1 Tbsp bottled oregano

1 tsp crushed garlic

Zest and juice of one lemon

 

Method

  1. Place the leeks and celery at the bottom of an oven proof dish
  2. Place the potatoes in a bowl, drizzle with 2 teaspoons of the olive oil, season with salt and pepper and then place on top of the leeks and celery
  3. Combine the remaining 2 teaspoons of olive oil with the thyme, oregano, garlic, lemon zest and lemon juice
  4. Rub the olive oil-lemon mixture all over the chicken and place in the middle of the baking dish
  5. Place the chicken dish into the oven and bake at 180C for 95 minutes, turning the chicken at 60 minutes and then again at 80 minutes

 

Outstanding Asian pineapple and beef kebab recipe


Outstanding Asian pineapple and beef kebab recipe

 

This Asian pineapple and beef kebab recipe is absolutely delicious. The Asian flavours together with the tender beef and zingy pineapple make this recipe an absolute delight to eat.

This beef kebab recipe is also a great way to stretch an expensive cut of meat. I got nine chunky and substantial skewers out of the 600g of beef that I used in this recipe. This Asian pineapple and beef kebab recipe uses a few simple but flavour packed ingredients to make a wonderfully tender and succulent kebab.

This recipe is also fabulous because it is so quick and easy to put together. And lets be honest, who doesn’t like quick and easy? We absolutely loved this recipe and I’m sure you will too.

If you need other delicious beef recipes then why not try out this Outstanding shredded beef recipe or these Healthy and quick baked Italian meatballs

I would love to see photos of your cooked Sandtondiet recipes! Chat next week, Leanne

 

Asian recipe

outstanding Asian pineapple and beef skewers

Asian Beef and pineapple kebabs

 

600g flap (or any steak quality beef)

 

Marinade

½ cup orange juice

1 tsp freshly minced ginger

¼ cup low sodium soy sauce

1 Tbsp olive oil

2 Tbsp honey

 

1 red pepper , cut into 2,5cm/ 1 inch squares

1 yellow pepper, cut into 2,5cm/ 1 inch squares

1 whole pineapple, peeled and cubed

3 – 4 medium purple onions cut into chunks

 

8 – 9 bamboo or wooden skewers

 

Method

 

  1. Cut the meat into 2.5cm / 1 inch cubes and set aside
  2. Combine the ingredients for the marinade and mix well
  3. Add the beef chunks to the marinade and mix well so that each piece is well coated in the marinade
  4. Cover the dish with the meat in it and place it into the fridge so that the meat can marinade for a few hours
  5. While the meat is marinating place the skewers into a container with water and allow them to soak for a few hours (don’t skip this step or your skewers may burn)
  6. Once the meat is finished marinating take it out of the fridge and begin threading the skewers with your prepared ingredients
  7. Thread on a cube of meat, then onion, pepper and pineapple and then repeated the process until the skewer is fully loaded
  8. Repeat the process until all you skewers have been threaded
  9. Pre-heat the oven to the grill (broil) setting and make sure that the rack in the oven is placed correctly so that you can grill (broil) your skewers
  10. Place the skewers into a roasting tray which has a roasting rack in it and place the tray into the oven to begin grilling (broiling) your beef and vegetable skewers (make sure that the kebabs are not too close to the grill or they may burn. See the images of the cooking process to see where I placed my kebabs in the oven)
  11. Cook the kebabs for 5 minutes, remove them from the oven and turn them over and place back into the oven to cook the next side of your skewers
  12. Repeat this process three times so that you total cooking time is 15 minutes
  13. Quick, easy and there is dinner ready in no time, enjoy!

Super creamy cinnamon and coconut oats recipe


Super creamy cinnamon and coconut oats

This super creamy cinnamon and coconuts oats recipe was the most wonderful way to start off the day. The beautiful flavour of the cinnamon and the creaminess from the coconut milk made for a wonderful combination.

Oats is a great way to start off the day. It is full of soluble fibre and the carbohydrate in it is the slowly absorbed variety and is a great way to start off the day.

This delicious, warming creamy cinnamon and coconut oats was a delicious little bowl of heaven on a cold winter’s morning. It was very quick and easy to prepare. I had it for breakfast the following day too because I had mad too much on the first day and I wasn’t sorry.

I hope that you try this recipe and that your family enjoy this wonderfully indulgent but secretly healthy breakfast. Please send pictures of your oats recipes. I always love to see your food creations!

If you love oats and would like another recipe option for breakfast try out this recipe for overnight vanilla and coconut soaked oats it is also an absolutely divine.

Chat to you soon, Leanne x

oats recipe

Super creamy cinnamon and vanilla oats

Super creamy cinnamon and coconut oats

 

1 x 410ml can lite coconut milk

¾ cup water

1 tsp liquid stevia (feel free to use the sweetener of your choice)

½ tsp cinnamon

1 cup oats

1 Tbsp slivered almonds per bowl oats

 

Method 

 

  1. Combine all the ingredients except the oats and bring to the boil in a pot on the stove
  2. Once the liquid is simmering add the oats, mix well and simmer for three minutes
  3. Serve the oats in a bowl and top with the slivered almonds
  4. Enjoy!

The easiest oven baked eggs in toast


The easiest oven baked eggs in toast

This oven baked eggs in toast recipe is a fabulous recipe to have in your arsenal.  It took me 15 minutes from start to finish to put the entire meal together. I have made this recipe many times over the years and is loved by the adults and the kids in my family

Eggs are a great cheap and nutritious meal to give to your family. They are high in good quality protein and are incredibly versatile in recipes.

This recipe is perfect for those days when you have to cook supper, you have no idea what to cook and you have no energy to cook the meal either. It is extremely quick to put together and because it’s baked in the oven you don’t have to stand at the stove to cook anything. Another advantage of this oven baked eggs I toast recipe is that you can cook in bulk. Your only limitation is the size of your tray.

If you have kids in the family it is a great way to get them to do some of the work. Because the whole has to be cut out of the bread the options for shapes and sizes are endless. You can get them to cut whichever shape they want and to spread the bread with olive or butter. I hope that you enjoy this recipe as much as we did

If you would like to add some more new eggs recipe to your repertoire make sure to check out the egg recipes in 8 outstanding healthy breakfast recipes or How to flip an omelette if you arent a chef

The easiest baked eggs in toast you will ever make

 

6 slices low GI/ wholegrain/ rye bread  (this number will depend on how many people you are feeding)

6 large eggs

Olive oil spray or butter

Salt to taste

 

Method

  1. Cut a whole into each slice of bread using a cookie cutter (depending on whether you are serving this to kids or adults you can play around with the shape of the cookie cutter that you are using)
  2. Cover the baking tray with baking paper and line the slices of bread next to each other on the tray
  3. Spray each slice of bread with olive oil spray (this is also quite flexible…depending on your preference you are welcome to use olive oil, butter etc)
  4. Crack each egg on the tray itself in the whole in the bread where the egg is going to be placed so that you can crack the egg and get it into the whole in the bread in one motion
  5. Sprinkle each egg with a bit of salt to taste
  6. Bake in the oven at 180C for about 10 – 12 minutes (because everyone likes their eggs done differently this time will most probably vary between each household)
  7. Enjoy this delicious and super easy meal !
egg recipe

The easiest oven baked eggs in toast

quick and easy one-pot pesto, olive and tomato pasta


Quick and easy one-pot pesto, olive and tomato pasta

This recipe for one-pot pasta is an absolute winner. It was super quick and easy to prepare and was beyond delicious with the addition of the pesto, olives and tomato.

You may have seen that there are lots of one-pot pasta recipes around but I can never get my head around the concept, it just seems too good to be true. Also, in theory I could not believe that dumping pasta together with other ingredients in one pot could create a good meal.

But it does! And what an absolute keeper. This one-pot pasta dish is one that I will be making many times over because it was absolutely delicious. The combination of ingredients works beautifully and it was honestly just a bowl of pesto yumminess.

Every single member of my family loved this and I have since been asked to make this dish twice again. This dish is so easy to put together even the kids can get involved with  this one. I hope that you enjoy this dish as much as we did!

If you would like any other one pot wonder recipes then check out one pot Italian chicken and brown rice or lemon and herb chicken with barley

 

method

3 ½ cups vegetable stock

450g spaghetti, broken in half (apologies to all the Italians I just offended)

½ cup basil and cashew pesto

1 cup baby tomatoes, halved (halve them before measuring)

2/3 cup sliced Kalamata olives

 

  1. Place the stock into a large pot and bring to the boil
  2. Once boiling add the rest of the ingredients and give everything a good stir
  3. Reduce the heat on the stove to a low simmer and leave the pasta to cook for 10 minutes with the lid on
  4. Make sure to stir every few minutes or the pasta sticks to the pot
  5. Once the 10 minutes is over leave the pot on the stove with the lid on for a further 5 minutes to absorb the rest of the liquid then enjoy!
one-pot pasta

quick and easy one-pot pesto, olive and tomato pasta

Thai peanut butter chicken curry


 

This Thai peanut butter chicken curry is one of the best chicken curry dishes that I have ever made. First of all this recipe has the most beautiful balance of flavours and secondly my entire family went mad for this recipe which is always a good thing. Also after this chicken curry was posted online I had the most amazing feedback from people telling me how unbelievable this recipe is.

One of the most common complaints that I hear from people, especially clients, is that they are bored of their own food. I think this can be said for most of us. This week’s Thai peanut butter chicken curry recipe is a truly delicious meal and is likely to become a firm favourite in your home.

This chicken curry recipe can be a stand-alone dish or can be served with many side dishes. This chicken curry goes exceptionally well with jasmine rice, basmati rice, a Thai inspired vegetable side dish but as you can see the possibilities are endless..

This other beauty of this peanut butter chicken curry recipe is that is a very quick and easy dish to put together but above all it is something deliciously different to try. Let me know how it goes! See you next week, Leanne x

Thai peanut butter chicken curry

 

1 x medium onion, finely diced

1 Tbsp oil

1 tsp freshly minced garlic

1 Tbsp freshly minced ginger

1 tsp salt

1 heaped Tbsp tomato puree

400ml lite coconut milk

1 Tbsp honey

1 Tbsp low sodium soy sauce

1 Tbsp rice vinegar

½ cup peanut butter (no sugar, no salt PB)

1 x braai pack chicken portions

 

method

  1. Place the oil in an oven proof dish that is also suitable for the stove top
  2. Heat the oil up in the dish and sauté the onions together with the garlic, ginger and salt
  3. Once the onions are translucent and nicely browned, stir through the tomato puree and mix well
  4. Once the onions and tomato puree are well mixed, add the rest of the ingredients and then mix well again
  5. Place the chicken into the dish on top of the sauce mixture making sure to cover the chicken piece on the sauce
  6. Cook the chicken, with the lid off, at 180C for 1 ½ hours or until well browned on both sides
  7. Garnish with fresh coriander and spring onions and enjoy!

 

 

chicken recipe

unbelievably delicious Thai peanut butter chicken curry recipe

raspberry, almond and granola breakfast bowl


This raspberry, almond and granola breakfast bowl is a pure delight to eat. This breakfast recipe was seriously quick to prepare and was an extremely filling. This breakfast bowl is also an extremely nourishing way to start the day. To be honest, after creating this recipe I have had this for lunch too…

Feel free to use whatever fruit you have available at the time of the year. I love using the berries though because they have potent anti-oxidant properties and I love the way they pop in your mouth.

The oats and almonds in this breakfast recipe also have great health benefits and add a wonderful crunchy element to this breakfast dish.

I hope that you enjoy this breakfast bowl as much as I did and that it also become a regular feature in your household, Leanne x

 

Raspberry, almond and granola breakfast bowl

 

½ c raspberries (feel free to use whichever berries you have available)

1 ½ c vanilla flavoured yogurt

4 Tbsp blueberries

2 Tbsp slivered almonds

2 Tbsp oats based granola (low sugar)

Edible flowers to garnish

Method

  1. Using a pestle and mortar pulverise the berries, making sure to leave the berries somewhat intact (so that it’s not a complete mush)
  2. Combine the yogurt and berries, mix well and place into a bowl
  3. Going from the side of the bowl gently put down the blueberries, slivered almonds and granola in straight lines on top of the yogurt layer
  4. Garnish with edible flowers and enjoy!
breakfast recipe idea

Berry, almond and yogurt breakfast bowl

Outstanding shredded beef recipe


This weeks healthy and easy shredded beef recipe is the most outstanding shredded beef you have ever tasted. The beef is fall apart delicious and is seriously quick to put together.

Shredded beef is a really versatile recipe to have in your repertoire. It can be made on the stove top or in the slow cooker and it is simply scrumptious. The recipe is quick and easy to put together and is most certainly loved by whole family. The recipe is as simple as browning the meat and adding the rest of the ingredients which are then left to do their thing on the stove.

The recipe uses stewing beef which needs a longer time to cook but boy is it worth the wait. Because of the longer cooking method the meat is soft and juicy and as the title suggests, it just falls apart.

The shredded beef can be used as the base to many meals. The beef can be served on a baked sweet potato, on zucchini noodles or over caulimash. Essentially wherever you would use bolognaise, this shredded beef recipe can be used instead.

I have been making this recipe for years and it’s always a hit. The recipe is quite small though so if you have more than 4 people eating or if you want left overs then double up the recipe. Let me know how it goes, Leanne x

The most outstanding shredded beef 

 

1 Tbsp canola oil

500g lean beef goulash/ stewing beef

1 ½ cups finely chopped carrots, onion and celery

1 sachet (50g) tomato paste

1 Tbsp low sodium soy sauce

1 tsp low  garlic and herb seasoning

½ tsp pink Himalayan salt

1 ½ cups water

4 – 5 sweet potatoes or yams

method

  1. Heat the oil in a pot and sear the beef for about 5 minutes until it is well browned
  2. Add the remaining ingredients, mix well and simmer, with the lid on, on a low heat for 2 ½ – 3 hours
  3. At the end of the cooking time use a potato masher to break up the meat into fine pieces
  4. To roast the sweet potatoes or yams, coat each potato in a small amount of oil
  5. Place the potatoes into a roasting pan that has been covered with baking paper and roast for approximately an hour depending on the size of the sweet potatoes or yams
  6. Slice the sweet potato open down the middle and add a serving of the meat to the centre of the sweet potato
shredded beef recipe

The easiest and most outstanding shredded beef recipe

low carb low sugar pumpkin pie


Low carb low sugar pumpkin pie

This week’s low carb, sugar free pumpkin pie recipe is an absolute winner. Pumpkin pie is served in so many households and especially during all the festivities. It is a scrumptious dish for good reason and is loved by many.

The problem with pumpkin pie is that it is usually loaded with sugar and fat and really doesn’t rank highly on the healthy scale other than the pumpkin.

This version of pumpkin pie is just as delicious but has no refined sugar and is much lower in fat. But there is no need to worry because each mouthful is a pure delight to eat.

Pumpkin pie is one of my favourite things to eat (I think I say this a lot – I seem to have lots of favourite meals J). The delicious and sweet taste of the pumpkin and the starchy texture of a pie really appeal to me. I have been trying to overhaul this recipe for a while and his taken a few tries to get it perfect. But I believe this recipe has hit the bulls eye.

I hope that you enjoy this pumpkin pie as much as we did, Leanne x

 

Method

 

1kg pumpkin, cut into cubes

2 eggs

2 egg whites

½ cup lite coconut milk

½ cup almond flour

1 ½ Tbsp stevia erythritol blend

¼ tsp cinnamon

½ tsp baking powder

 

  1. Steam the pumpkin for 40 – 45 minutes or until it is soft enough to mash
  2. Allow the pumpkin to cool down a bit and then add the rest of the ingredients
  3. Mix the ingredients well so that there are no lumps of almond flour and pour into a baking dish that has been sprayed with olive oil spray
  4. Bake the pumpkin pie for 55 – 60 minutes or until it is set
  5. Enjoy!
pumpkin recipe

Out of this world low carb, low sugar pumpkin pie