Onto today's lunch...I hope you try this recipe, it's very simple to make and can be adapted to suit what you have in the garden/pantry. Today I only have parsley and eschallots growing, so I used those and some dried oregano, but you can use whatever tickles your fancy. The great thing about this recipe, besides being low in fat & carbs and high in protein is that you can make it for one, two or however many people you like. Simple and quick. I made it for 2 today...I ate one and have kept the other one for tomorrow's lunch.
I love making this for lunch and it works well for the lunchbox too.
150g fresh, low fat ricotta (from the deli department)
20g fetta (optional, but I like it for some zing...I used Danish fetta)
sprinkling of fresh &/or dried herbs (I used dried oregano, fresh parsley)
2 tablespoons finely chopped red capsium
2 tablespoons finely chopped eschallots/spring onions
1 clove finely grated/crushed garlic
salt & freshly ground pepper
Mix ingredients together and press into lightly oiled muffin tin.
Bake at 180C till set (about 20-25 mins)
Serve hot or cold with salad
I like to make a simple dressing for my salad...just a little olive oil & some balsamic vinegar.
More low fat, low carb, high protein recipes to come.