Leftover veggies

After indulging on some delightful Taramosalata from a lovely little Greek Restaurant close to my house, I decided to check out the fridge to see what might need some attention, i.e. dying/rotting veggies 🙂


Two lonely tomatoes and a couple of courgettes (zucchinis) were crying for attention so I thought a simple Ratatouille was in order.

I sliced the courgettes and tomatoes, then I went the yard and got some fresh oregano and basil.


I placed the chopped tomatoes at the bottom of my glass pyrex, layered the courgettes and tomatoes, added the crushed garlic, seasoned with salt, lots of black pepper, oregano and basil and then drizzled some basil infused olive oil.


Baked it in a 375 Deg F oven for about 40 minutes and I have to say that I was very temped to have dinner again, all I needed was a french baguette and I would have been set. But I fought temptation and now I have some delicious veggies for lunch ❤


Isn’t it great how you can spend 10 minutes in the kitchen with 2 leftover lonely veggies and end up with a delicious meal?

For the love of lemons…….a fab carb free yummy salad!

After I posted the recipe for my imitation version of the”Lemon Caper Capellini Salad” one of my blog readers made a comment that they made my salad and used basil instead of parsley and zucchini noodles instead of pasta!

So tonight I am going for that same version but with an “Andy” twist “……

For this I used:

  • 4 zucchini’s
  • 12 cherry tomatoes cut into quarters
  • 1/8 cup of capers
  • juice from 4 lemons
  • 1/8 cup of olive oil
  • salt and pepper to taste ( love lots of black pepper)
  • dash of garlic powder
  • 4 kafir lime leaves
  • 1/2 cup chopped cilantro

Started by putting my zucchini’s through my handy dandy spiralizer.


Then I proceeded to boil some water seasoned with salt, garlic powder and 4 kaffir lime leaves. The kaffir lime leaves infused some lovely thai lime flavor into the zucchini noodles. Don’t have any but happen to have a lemon or lime tree, use those leaves instead, they are very aromatic!


I let the zucchini noodles boil for just 2 minutes, any longer and you will have zucchini mush, 1 minute will give you an all dente texture.


As soon as I got them out I placed them in an ice bath to stop the cooking process.


Whilst they cooled down, I squeezed the lemons, mixed the juice with the olive oil, salt and pepper and put that to the side.


I quartered my cherry tomatoes, chopped up the cilantro and got my capers.


Now all that’s left it to put this delicious lemony Zucchini healthy salad together.


Add the tomatoes, cilantro, capers and top off with the lemon vinaigrette, give it a toss and kaboom, there we have it, if you love lemons, you will love love this guilt free salad!

Bon Apetite!

Crustless Quiche for a Carbless Dinner…..

Dinner variety and ideas are hard to come by, especially when you are trying to find healthy tasty options and time is never on one’s side right?

Tonight I decided to try something I had tasted before made by a lovely lady called “Maria”! Maria introduced me to her wonderful crustless Weight Watchers Quiche so I decided, why not give it a go and introduce it to the family?


  • 1 cup liquid egg whites or 4 whole eggs, depending how healthy you want to go
  • 1/2 cup reduced fat 2% milk
  • 1 cup broccoli florets, cooked and coarsely chopped
  • 1/2 cup cherry tomatoes, chopped
  • 3/4 cup reduced fat sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder ( I used chopped green onions instead)
  • 1/4 tsp paprika
  • Salt and pepper to taste

Spray four 8oz ramekins with nonfat cooking spray and preheat the oven to 350 Deg F. Place ramekins on a rimmed baking pan.
In a bowl, whisk together the egg whites, milk, paprika, garlic powder, onion powder salt and pepper. Stir in cheese, tomatoes and broccoli.

Spoon the egg mixture evenly into each ramekin. Bake until egg is cooked through, and golden brown, about 30-35 minutes.


Serve with a salad, or extra veggies or just as a side dish for your protein or why not have it as a snack!

Light Bites…….dinner after workout

Just like everyone else, the hubby and I are trying to make some changes in our lifestyle which involves more exercise and healthier eating.

With that in mind and the fact that we all lead a very quick pace kind of life, here are a few dinners that I made this week that didn’t take too long, where high in protein, low in carbs and easy to make……

Cilantro and Lime Shrimp with Avocado


Quickly sautéed my shrimp with lots of garlic, lime juice, cilantro and red pepper flakes and a tiny tiny drizzle of sesame oil.

Screen Shot 2015-08-13 at 9.22.49 PMOnce they were done I put them to the side and tackled an avocado. Peeled it, sliced it and drizzled it with some fabulous Lavender Balsamic vinegar (of course you can use regular balsamic or dressing of choice or simply squeeze a lemon and season with salt and pepper).


And that is it, half a dozen shrimp with my avocado made for the perfect sized bite after an arduous workout 🙂

Roasted Chicken and Caramelized veggies

To keep in tune with our new lifestyle yesterday we went out for a long bike ride that got slightly interrupted by a thunder storm!

Anyway, I came home tired and ready for bed but still had to tackle the dinner and next day’s lunch issue.


I grabbed a coupe of chicken breasts from the fridge, seasoned them with salt and pepper and smothered them with about a table spoon of Bangkok Peanut Sauce.


Placed them in a baking pan together with a whole bunch of cherry red and yellow tomatoes, some chopped onions, garlic cloves and orange and yellow peppers.


I cooked them for about 25-30 minutes in a 300 Deg F oven, took the chicken out to make sure it didn’t dry out and left the veggies under the broiler for a few more minutes to make sure they caramelized nicely.

I sliced the chicken breasts that had been resting and drizzled another table spoon of Peanut Sauce and served it with a side of roasted veggies.


As you can see, not much work involved and a lovely tasty nutritious meal is ready in the blink of an eye!

Monday Night Protein dinner

After a 10 mile bicycle ride with the hubby, I decided we needed something light and nutritional for dinner.

Tilapia Fillet

I had some fresh tilapia fillets so I decided I would slowly cook them in a pan with a tad of butter, tons of lemon juice and capers. Prior to putting them in the pan I seasoned both fillets with salt and lemon pepper.


I served the tilapia on exactly 2 tablespoons of Achiote Rice.

Yesterday my hubby sent me an email with a recipe for Guacamole Deviled Eggs which sounded real yummy and fresh 🙂


I made 5 hard boiled eggs, sliced them in half and removed the egg yolk. I then peeled an avocado and mashed it with the egg yolks. Added some finely chopped red onion, a tsp of chopped cilantro, salt, pepper, lime juice and cayenne pepper.


Once the mixture was ready I placed it in a piping bag and piped it back into the egg whites. Finished them off with a dusting of paprika.


So tonights dinner was loaded with protein and very happy that they hubby enjoyed it all ❤

New Year’s Resolutions……….It’s a Portobello affair!

New Years is here, and with it come a lot of New Year resolutions, losing weight, traveling more, working less, winning the lottery, and the list goes on and on…….

One of my resolutions is to twist my menus around to ensure that each one of them is a balanced meal, more veggies, medium protein and low in carbs and calories. Guessing I will for sure slip here and there but lets see how long I can hold on to this wise resolution!

So with this in mind tonight I made:


For this I used:

  • Portobello Mushrooms
  • Meyer Lemon Olive Oil
  • Salt, Pepper
  • Crab Meat
  • Onions, Peppers, Lettuce
  • Low fat homemade bĂ©chamel sauce ( low fat milk, flour, butter, nutmeg, salt and pepper)
  • small amount of breadcrumbs


I roasted my mushrooms in a 400 Deg F oven for 35 minutes after giving them a light toss in a tablespoon of Meyer Lemon Olive oil, salt and pepper. Took them out of the oven and let the cool down for a bit.


I prepared my sauce by melting the butter, cooking the onions, adding the flour and cooking it out, adding the milk, salt pepper and nutmeg.


Once the sauce was nice an thick I added the crab meat to it.

I stuffed the Mushrooms with a large spoonful of the Crab mixture, topped them off with some garlic bread crumbs and back into the 400 Deg F oven for another 10 minutes or until nice and golden.


Chopped up my lettuce, tomatoes, onions and peppers and prepared a nice vinaigrette and voila, dinner is served!


Had some crab stuffing left over so check my blog out tomorrow to see what new dish comes out of that!


The Perfect Combination…….

Talk about the Perfect Combination! I love mixing different flavors in order to find what I call the perfect bite!


That is what you get when you put a flat bread pizza together with prosciutto, fig jam, arugula and freshly grated parmesan cheese.


Make or buy your favorite flat bread pizza – I used Pillsbury’s Thin crust Pizza dough.

Bake dough for 5 minutes and then:

  • Spread fig jam at the bottom
  • Top with Prosciutto


Bake in oven for 10 more minutes or until its nicely golden and crusty.


Top with Arugula and shredded parmesan cheese.