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!

 

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

How to make polenta


This recipe for how to make polenta is as simple as it gets. It’s quick and easy but the end result is a joy to eat.

 

What is polenta?

Polenta is the Italian cousin to cornmeal or grits. It is also made from corn and is porridge like when cooked. Depending on how much water you add when you cook the polenta results in the polenta being a different consistency. Therefore the more water you add the softer and more porridge like the polenta becomes and the less water that you add the harder and stiffer it gets

Polenta is a great alternative to other starches in the meal. It a great vehicle for saucy dishes such as bolognaise, eggs and ragu. It can also be used as a vehicle for non-saucy food such as roast chicken, fish or vegetable dishes. Polenta is great to eat for a change and I really encourage you to try it. This grain can be made to be soft and porridge-like and eaten as is or it can be made harder and moulded into shapes such as chips, rounds or balls to name a few.

I hope that you find this tutorial helpful and that it encourages you to try polenta out in the future

 

Method

1 cup polenta

4 ½ cups water

½ tsp salt

2 Tbsp parmesan cheese (optional)

 

  1. Place the water in a pot on the stove
  2. Add the polenta and the salt and bring the water to the boil
  3. Reduce the heat to a low simmer and cook the polenta for 10 minutes making sure to stir frequently so that the polenta doesn’t stick or burn

 

The easiest and most delicious chicken lo mein recipe


This is the easiest chicken lo mein recipe you will ever make. It is certainly a delight to eat. With the complementary and complex Asian flavours and the lovely crunch of the vegetables this meal is a real banker. Forget take-out! This homemade version is far healthier and just as tasty.

This chicken lo mein recipe is extremely quick and easy to make, which makes it the perfect mid-week meal.  I think this meal took 15 minutes to make from start to finish. So when you are in a rush to get dinner ready quickly this is a great go-to recipe.

 I have used mange tout peas, shelled green peas, carrots and sprouts for this chicken lo mein recipe but the sky is the limit with what you can add. So feel free to chop and change the recipe with any selection of vegetables that your family enjoys. It is also a great recipe if you have small amounts of vegetables in the fridge that you need to use up. Also, the wholewheat Chinese noodles give this dish a very authentic Chinese feel .

I hope that you enjoy this week’s meal as much as we did, Leanne x

Healthy and easy chicken low mein

 

300g pre-cooked chicken breasts, chopped into 1cm cubes

2 tsp sesame oil

340g wholewheat Chinese noodles (Woolworths)

15g mange tout peas

50g julienne carrots

50g mung bean sprouts

40g fresh shelled peas

Sauce

½ cup low sodium soy sauce

½ c chicken/ vegetable stock

1 tsp fresh garlic

1 tsp fresh ginger

1 tsp sesame oil

1 Tbsp hoisin sauce (optional)

1 tsp castor xylitol

Garnish

Spring onions

Fresh coriander

 

Method

  1. Fill a large pot on the stove with water, bring the water to the boil and add the noodles
  2. Cook the noodles for 8 minutes or until cooked to your liking (the instructions on the packet say 3 – 4 minutes but I find that too short)
  3. While the noodles are cooking, add 2 teaspoons of the sesame oil to a wok/ pan and heat up the chicken pieces
  4. Remove the chicken pieces from the wok and add all the vegetables to the same wok/ pan
  5. Stir fry the vegetables for a few minutes until soft but making sure that the vegetables still have a crunch
  6. Add the chicken and the pasta back into the wok/ pan with the vegetables and mix together well
  7. Remove from the wok/ pan and serve
chicken recipe

Quick and easy chicken lo mein

overnight vanilla and coconut soaked oats


This vanilla and coconut overnight oats recipe is one of the easiest breakfast recipes that you will ever make. It really is as simple as combining all the ingredients and putting it in the fridge to do its thing.

I absolutely love oats personally but because our lives are so busy it is often just easier to grab breakfast and run. If that is the case with you too then this is just the recipe for you.

This overnight oats recipe is a wonderful combination of flavours. The coconut and vanilla pair beautifully and make for a really delicious start to the day.  The recipe is also really versatile so feel free to add and subtract as you wish. This recipe is delicious straight out of the fridge or warmed up so you can enjoy your breakfast just the way you like it.

I hope that you enjoy this recipe and would love to hear you feedback, Leanne x

 

oats recipe

Overnight vanilla soaked oats

     Overnight soaked vanilla and coconut oats

 

¾ c oats (any raw oats will do)

1 cup coconut and rice milk (or any healthy milk of your choice )

10 drops stevia liquid

¼ tsp cinnamon

½ tsp vanilla extract

5 drops caramel essence

 

  1. Combine all the ingredients and leave in the fridge overnight

low carb choc chip cookies


Welcome back to Sandtondiet and this week’s very scrumptious, low carb choc chip cookie recipe. This recipe came about because of the multitude of clients that I have with a sweet tooth! It is nice to indulge in something that is delicious and sweet but it should ideally be something that hasn’t got tons of sugar and if possible it’s nice to throw in some health benefits too.

These low carb choc chip cookies are mostly healthy (with the exception of the one tablespoon of choc chips that are distributed between 15 cookies). The cookies are flourless too and so are suitable for many eating plans.  The biggest bonus is that they are also LOW CARB!

These cookies were served to my guests on Friday night and they really got the thumbs up.  They couldn’t believe that they were low carb and delicious to boot. So enjoy the choc chip cookies without the guilt!

I hope that you enjoy this week’s recipe. Let me know how your cooking goes, Leanne x

 

Low carb choc chip cookies 

healthy choc chip cookie

low carb choc chip cookies

 

1 cup Ohmega cashew nut butter*

½ cup castor xylitol

2 Tbsp coconut flour

1 Tbsp chocolate chips

1 jumbo egg

¼ tsp baking powder

*cashew nut butter can be quite expensive so feel free to use the nut butter of your choosing. I like the Ohmega brand because it is has no artificial additives or preservatives, it just has nuts….

 

  1. Mix all the ingredients together until they form a dough
  2. Take spoonful’s of the dough using a teaspoon and form each spoonful of dough into a ball so that each ball is roughly the size of  a large walnut
  3. Place each ball on a baking tray lined with baking paper and bake at 180C for 10 minutes. When they come out of the oven they are soft and they harden as they cool

Makes 15 cookies

 

 

 

 

 

healthy four-ingredient pancake recipe


This week’s recipe is a four-ingredient pancake recipe. It is easy, delicious and healthy too.

The recipe includes a banana, an egg and almond flour. The combination is really delicious and sure to be a family pleaser. This was breakfast for my kids on Sunday and it went down extremely well.

One of my favourite things about this recipe is that it is suitable for many diets. It’s dairy and gluten free and is super healthy.

There are those days though when you just feel like something yummy and this is four-ingredient banana pancake recipe is just the recipe to hit that spot. I hope that you enjoy this recipe as much as we did.

 

Four-ingredient pancakes

1 large ripe banana

1 jumbo egg

2 Tbsp almond flour

¼ tsp baking powder

1 tsp oil

 

  1. Break the banana into pieces, place in a bowl and mash with a fork until it is quite well mashed
  2. Add the egg and mix well
  3. Then add the almond flour and the baking powder and whisk well to remove any lumps
  4. Leave the mixture to sit for 15 minutes for the batter to thicken
  5. Place the oil in a non-stick pan and rub it all over the base with roller towel (which you can then throw out)
  6. Heat the pan to a moderate heat (don’t make it too hot. These little babies take longer to cook than regular pancakes because they don’t have regular flour in them)
  7. Pour 1 ½ tablespoons of the batter into your pan to make each pancake
  8. When you start to see bubbles or when the underside of the pancake is a darkish brown colour then they are ready to turn
  9. Using a thin, clean egg lifter gently lift the pancake (the top is still quite wobbly) and turn it over to cook the other side (again because there isn’t regular flour in these pancakes they are more ‘fragile’ than regular pancakes. I also found that if my lifter had leftover batter on it then the next pancake tended to stick to the lifter) and then enjoy!

NOTE: this recipe can be double if you need more pancakes

Makes 6 pancakes

banana pancakes

healthy four-ingredient pancakes