Vegetable and Lentil Tabbouleh:CSIRO Low Carb Diet – Quick and Easy -Grant Brinkworth & Pennie Taylor 

CSIRO Low Carb Diet –  Quick and Easy 

Grant Brinkworth & Pennie Taylor 

Pan Macmillan Australia

RRP $34.99

Vegetable and Lentil Tabbouleh

400 g firm tofu, sliced

4 zucchini, thinly sliced diagonally

640 g fresh vegetable and lentil salad

250 g cherry tomatoes, halved

1 small bunch flat-leaf parsley, stems and leaves finely chopped

¼ cup (60 ml) fat-free Italian dressing

 

Preheat the chargrill plate on a barbecue to medium–high.

Add the tofu and zucchini and cook, turning occasionally, for 5 minutes or until golden and just cooked. Transfer to a large bowl.

Add the remaining ingredients and toss to combine. Season with freshly ground black pepper and serve.

Pumpkin and Tofu Tangine – CSIRO Low Carb Diet – Quick and Easy -Grant Brinkworth & Pennie Taylor 

CSIRO Low Carb Diet –  Quick and Easy 

Grant Brinkworth & Pennie Taylor 

Pan Macmillan Australia

RRP $34.99

Pumpkin and Tofu Tangine

2 tablespoons olive oil

1 tablespoon harissa seasoning

300 g peeled, seeded pumpkin, cut into thin wedges

600 g firm tofu, cut into 2 cm pieces

2 zucchini, cut lengthways into quarters

1 x 500 g packet frozen broccoli and cauliflower rice

 

Heat 1 tablespoon oil in a large, deep non-stick frying pan over high heat.

Add the harissa, pumpkin, tofu and zucchini and cook, tossing, for 2 minutes.

Add ½ cup (125 ml) water. Reduce the heat to medium and simmer, partially covered and stirring occasionally, for 10 minutes or until the vegetables are just tender.

Meanwhile, heat the remaining oil in a large non-stick wok over high heat. Add the broccoli and cauliflower rice and stir-fry for 2 minutes or until heated through and starting to crisp up.

Divide the rice and tofu tagine evenly among shallow bowls and serve.

 

Hot Smoked Trout and Mushroom Frittata: The 8 Week Blood Sugar Diet Recipe Book- Dr Clare Bailey and Dr Sarah Schenker

8-week-blood-sugar-diet-recipe-book

By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley

 

Hot Smoked Trout and Mushroom Frittata

Serves 2

3 eggs

100g cottage cheese

25g Parmesan, grated

½ tbsp olive oil

50g mushrooms, sliced 2 spring onions, chopped

2 hot smoked rainbow trout fillets, flaked

2 large handfuls of baby spinach, chopped

½-1 tsp chilli flakes, (optional)

  • CALORIES 380
  • PROTEIN 27G
  • FAT 29G
  • FIBRE 1G
  • CARBS 2G

Preheat the grill to high. Whisk the eggs in a bowl together with the cottage cheese and the Parmesan. Season with a pinch of salt and plenty of black pepper and set to one side.

 

Heat the oil in an ovenproof frying pan or omelette pan. Fry the mushrooms for 3-4 minutes, then add the spring onions and flaked trout and cook for another 2 minutes.

 

Stir in the spinach and cook it until it has just wilted. Make sure the mixture is spread evenly over the pan, then pour over the eggs and a sprinkling of chilli flakes and cook gently for 4-5 minutes on the cooktop.

 

Put the pan under the grill for about 4 minutes, until the eggs have set. Serve warm with a green leafy salad.

 

smoked-mackrel-_-mushroom-frittata

Post Script: Happy Go Paleo – Irena Macri

A colourful, fresh and fun way of presenting the Paleo diet.

Cover Happy Go Paleo

Happy Go Paleo

Fun Healthy Meals From My 80/20 Kitchen

Irena Macri

Penguin

Viking

ISBN: 9780670078820

 

 

Description:

A little paleo goes a long way . . .

 

‘Happy Go Paleo is exactly what the name suggests: an easy-going, relaxed approach to the paleo diet. I love paleo as a lifestyle, a diet focused on whole foods, a simpler way of living, spending more time outdoors and getting fit through functional movement. I want other people to discover my 80/20 paleo philosophy and how fantastic it can make you feel.’

 

In this book, internationally renowned blogger Irena Macri creates complete paleo meals to show how accessible healthy eating can be. Here are over 100 of Irena’s best recipes of whole foods, good-quality protein, nuts and seeds. Fun to make, delicious to eat and using everyday ingredients, all recipes are gluten free and refined sugar free to help you craft your own paleo and healthy eating journey!

 

My View:

A colourful, fresh and fun way of presenting the Paleo diet.

 

The bonuses:

An easy guide to recipes that suit your individual needs; recipes that contain the following are noted and easily discerned:

Vegan

Low carb

Contain nightshades (e.g. potatoes, tomatoes, capsicum, chilli etc.)

Contain egg

Contain shellfish

Contain nuts

Contain dairy.

 

 

There are some gorgeous and easy to follow recipes here; I think these would be a hit, paleo or not:

 

Grilled Prawn with lemongrass & Garlic Nut Crumbs served with Salad of Asian Market Greens

Roasted Sweet Potato, Red Onion and Coriander Salad

Creole Prawns, Avocado Salsa & Lettuce Cups

Rainbow Salad with Maple Syrup Pecans

Green Smoothie

Frittata of Potato, Chorizo, Caramelised Onion and Black Olive and

 

Let’s not forget desserts:

Lemon Honey Pudding

Mini Chocolate Soufflé Cakes

Banoffee Pie Parfait Cups

Chocolate and Chia Seeds Salami (yes this is a dessert- the salami reference is to the shape of the mixture – a log that is chilled and sliced into rounds) 🙂