Attention attention! This is such a great recipe I’m willing to say that it is my favourite so far! I cant urge you enough to try it. It is simply delicious.
1lb Flank/Skirt steak thinly sliced across the grain
3 cloves garlic, minced
1 tbsp. olive oil
4 spring onions, thinly sliced
1 large white onion diced
roughly 2 small crowns of broccoli florets
2 tbsp. cornflower
80ml low sodium soy sauce
2 tbsp. brown sugar
1 tsp. fresh ginger, minced
⅛ tsp. crushed red pepper flakes
- Slice your steak into thin pieces across the grain. (I actually ended up using scissors to cut the beef as it can be quite tough).
- Heat the oil in a skillet over medium-high heat. Add the beef and cook until well-browned, about 6-8 minutes.
- Now remove the beef from the skillet and set to the side.
- In the same pan that the beef was in add the garlic, white onion and spring onions. Cook for 1 min stirring throughout.
- Add the broccoli to the skillet and cover with a lid for 5 mins. Open pot half way through the 5 mins and give the ingredients a stir. Then replace the lid for the remaining time.
- In a mixing bowl, combine water and cornflower and mix until no longer lumpy. Now add the soy sauce, brown sugar, ginger and red pepper flakes to the same bowl and stir to combine.
- Remove cover from pan and add sauce. Cook until sauce starts to thicken, about 3-5 minutes. Add beef and stir , cooking an additional 2-3 minutes.
- No you are ready to serve ans enjoy!
I cannot stress enough how much I enjoyed this recipe. I would happily eat it most nights for dinner. Also this would be a great one to prep at the start of the week and bring in for lunch during the working week. I choose to serve this with plain noodles as the beef is so flavoursome you don’t really need anything else. However this would also go well with the likes of rice, chips and even mashed potatoes. I absolutely love a good Chinese takeaway but we all know how unhealthy they are. This is a fantastic healthy alternative containing lots of protein as well as a hell of a lot less salt than your usual takeaway whilst still maintaining a mouthwatering full-bodied flavour. Honestly if you decide to try none of my other recipes at least try this one you wont be disappointed. As usual let me know what you think if you do decide to get cooking and of course send me your photos and I will feature them on my FB and blog.
Ingredients: Yields 12 pizza bites
1 head of cauliflower (grated)
1 egg white from a large egg
230g of 1% cottage cheese
1 Tsp Oregano
2 Tsp Parsley
1/4 Tsp Garlic Powder
- Pre-heat your oven to 220 degrees Celsius or for fan ovens 200 degrees Celsius.
- Make sure you have a muffin tin to hand and spray it with low cal cooking spray.
- Grate cauliflower into fine rice like pieces. I used a cheese grater but you could certainly also use a food processor.
- Spray a frying pan with low cal cooking spray and heat at a high temperature.
- Add the cauliflower rice to the frying pan and stir for 6-8 mins until slightly translucent.
- Place rice in a bowl and leave to the side to cool.
- Place all other ingredients the food processor and blend until the mixture is smooth. smooth.
- Combine the mixture with your cauliflower rice in a bowl and mix thoroughly.
- Spoon the mixture into your muffin tray. Make sure that the mixture is pushed down so that it sticks together in the mould.
- Now place your muffin tin the the oven to bake for 25-30 mins.
- Remove tray from the oven and allow the pizza bites to cool in the tray for at least 10mins.
- Serve with a light tomato based pizza/pasta sauce.
This recipe was a pleasant surprise for me having never really been a fan of cottage cheese. it adds just the right amount of cheese flavour to the pizza bite and is delicious without having the added calories of opting for a full fat soft cheese. Therefore you can eat as many of these as you want without feeling too guilty! These are great as a snack when you have that craving for pizza (usually a Friday night for me). Or you could take them to work with you and eat them for lunch. Go on have a treat day without actually having to feel guilty about it! As always I would love to hear from you on what you thought of this recipe. Send photos if you’d like and I will feature them on my FB and blog.
Ingredients: (yield is approx 20 balls)
200g fresh spinach (chopped,washed and drained)
2 large eggs
1 white onion finely chopped
salt and pepper to taste
80g finely grated parmesan
** Optional 50g finely grated cheese of your choice (I choose mozzarella)
- Pre-heat oven to 200 degrees C or 180 for fan assisted ovens.
- Wash and dry your spinach cutting off the stems. Then chop your spinach into medium size pieces.
- Now I was lucky enough to buy a pack of spinach that can be microwaved. This makes things easier as it only takes two minutes. Otherwise you can prepare your spinach by putting it in a large pot of boiling water and letting it cook for 3-5 mins. Then take your spinach out and make sure it is well drained.
- I used a food processor to make sure that all my ingredients were finely chopped at this stage.
- Crack both your eggs into a large mixing bowl and beat for 2 mins.
- Add the rest of your ingredients along with salt and pepper to taste.
- Mix all of your ingredients together thoroughly. (I found it easier to combine the ingredients together using my hands so if you are prepared to get messy go for it!)
- Now shape the mixture into medium sized balls.
- You will need to line a baking tray with baking parchment at this stage.
- Now place your balls (Hey-yo) on the parchment spacing them evenly apart.
- It is important to leave a little room between each as they can flatten a little when cooked.
- Now bake in the oven for 15-20 mins until they are slightly golden and viola!
- They are now ready to serve or keep in the fridge until later.
These are literally so good! I am a constant snacker which isn’t great if you are trying to loose weight! Therefore making the move to healthy snacks like these Spinach balls has been a life saver for me. They are so tasty and full of protein so what more could you ask for! They can be served hot or cold and so are great for kids lunch boxes or if you want to bring them to work. I made these again the other night and set them out on the table to cool. By the time I came back my partner had eaten half the bowl. I fear we may have to fight each other for them in the future if I don’t start making bigger batches! As always if you do try making these let me know how it goes or better yet send me pictures and I will feature them on my blog and facebook.