I purchased a bag of Kamut pasta shells and really enjoyed them; the shell shape holds the sauce so well, so that each bite is flavourful, plus I find kamut to be very filling with its high fibre content. Read about a study conducted with modern Durum wheat and soft wheat vs Kamut® brand Khorasan wheat here.

You can serve this sauce with any type of pasta or other grain.

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You will need (for 2 portions):

a handful of chopped bacon (about 3 rashers or 1/2 a cup)
a large courgette, chopped into small cubes
mushrooms, sliced
tomato sauce (about 1 cup)
salt and pepper to taste

In a large pan (you will add the pasta to this later) fry the chopped bacon for a few minutes, then add the courgettes and keep cooking until the courgette pieces are tender and starting to brown.

In the meantime cook your pasta/rice/quinoa/buckwheat (or alternately use cauliflower rice?) in salted water following instructions from the packet. Drain and reserve a little bit of the water.

Add tomato sauce and mushrooms to your bacon/courgette mixture and cook until heated through.

Add the pasta and water (about 2 tablespoons) to your sauce and mix thoroughly. Serve hot with some freshly ground pepper and grated goat’s cheese.


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Think of this as making a frittata or thick omelette, but dividing it into handy snack-size muffins to eat on the go. They’re easy to make, contain very few ingredients and you’ll thank yourself for the next 2 days (depending on how many mouths you’re feeding obviously). This method also helps to regulate portion size, because these are surprisingly filling. Bonus – low carb content, nutritious and especially delicious – ideal for snacking on the go and for those mid morning or mid afternoon hunger bangs. As per usual with ‘breakfast’ food, these can be consumed at any time. They are also great cold. Not sold yet? Give it a go..

For about 12 muffins (one portion is about 1 muffin for breakfast and 2/3 muffins when you’re hungrier)

– 6 whole eggs

– 3 slices of bacon

– 2 cups spinach

– 1 cup crumbled Feta cheese

– 1/2 cup grated Parmesan (or Cheddar)

– salt and pepper to taste (I omitted the salt as there was enough in the cheese in my opinion)

Method:

– preheat your oven to 175 Celsius

– rinse and cook the spinach for a few minutes until it wilts, remove the excess water. Set aside to cool.

– chop up the bacon into small pieces (about 0.5mm cubes) and fry in a dry pan until it’s as crunchy as you like it. Drain any excess oil and set aside to cool.

– whisk the eggs in a bowl until frothy

– add the cheeses and salt/pepper and combine with the spinach and bacon when these have cooled

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– oil/butter your muffin pan VERY WELL (these are mighty sticky!)

– divide your mixture into portions in your muffin pan

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– bake for about 30/40 minutes until just starting to brown at the top and firm to the touch

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My reference was this. Loving this website.

I can think of quite a few variations to these! Will definitely be making them again 🙂


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I’m sure that you’re used to looking at 238743 pictures of scrambled eggs on my blog and Facebook page, but I promise that this post is not about eggs.

Do you want crispy bacon that will be ready in 3 minutes? Of course you do. This is how:

Get 2 attached squares of absorbent kitchen paper and fold it on itself twice i.e. you will have 3 layers.

Place your rashers of bacon below the top layer. You should cook up to 4 rashers at a time with this method.

Blast your bacon for 3 minutes at 700W.

Crispy bacon when the microwave goes PING!