Mushroom Omelette
1 cup of trimmed and sliced mushrooms
8 large eggs
2 oz grated Gruyere cheese or Swiss cheese
2 tablespoons butter
Fresh parsley to garnish
Salt and pepper to taste
Add one tablespoon butter to a non-stick frying pan and add the mushrooms. Sautee over low heat for approximately 5 minutes, remove mushrooms from pan and set aside. Add a little more butter to the pan and add one quarter of beaten egg mixture, lift the edges of the omelette so the egg can run under and set. Once the omelette is almost set add one quarter of the cooked mushrooms and sprinkle with a little bit of the cheese. Fold the omelette over and gently place on the serving plate. Repeat 3 more times with remaining ingredients.
Serves 4
*Low GI, Low Carb, Sommersize plan
Filed under Vegetarian by on Aug 18th, 2010. Comment. 
Lemon Thyme Chicken and Baby Potatoes
4 chicken breasts, skinless and boneless
3 tablespoon fresh chopped thyme
3 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoon olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1 ¼ cup brown rice (dried)
2 cups water
3 cups chicken stock
8 oz baby spinach leaves
Place chicken. Mix 1 tablespoon thyme, 2 teaspoons lemon rind, lemon juice and 1 tablespoon olive oil in a bowl and rub over chicken. Cover and refrigerate approximately 20 minutes to let flavors sink in.
Heat the remaining 1 tablespoon olive oil in a large deep non stick pan or wok add the onion and cook for about 2 minutes until soft, stirring often. Add the garlic and cook for another minute or so. Add rice and stir everything together until rice is coated, approximately 2 minutes. Add the water and stock and bring to a boil. Reduce heat and cover. Simmer over low heat for approximately 30 minutes or until liquid is absorbed and rice is tender. If necessary add a little more stock and cook longer until tender.
While the rice is cooking, transfer the chicken breasts and marinade to a non stick baking tray and grill for approximately 15 minutes or until golden and cooked through.
Once rice is finished, stir in the baby spinach, remaining lemon rind and thyme and transfer to serving plate. Top with grilled chicken and serve.
* Low Fat
Filed under Health Talk, Main Dish, Recipes by on May 8th, 2007.
Homemade Hummus With Roasted Vegetables Wrap
For the Hummus:
1 can chickpeas, drained and rinsed
1 garlic clove
2 tablespoons Greek natural yogurt
Juice of one lemon
Pinch of paprika
Salt and pepper to taste (optional)
Place the chickpeas, garlic, yogurt, lemon juice and paprika in the blender or food processor and mix on high until smooth. Transfer mixture to a bowl and season with salt and pepper if desired.
For the Roasted Vegetables:
1 Eggplant, sliced
2 zucchinis, cut into matchstick strips
1 red pepper, cored, deseeded and sliced
1 red onion, peeled and sliced
1 tablespoon olive oil
Flour tortillas to serve
Place all the vegetables in a non stick roasting tray and drizzle with the olive oil. Bake in a preheated oven at 350F for approximately 45 minutes or until tender and roasted.
Warm the tortilla wraps according to package instructions, then spread with hummus and fill with roasted vegetables, wrap and serve.
* Low GI
Filed under Recipes, Vegetarian by on Dec 20th, 2006.
Grilled Herb Chicken and Baked Sweet Potatoes
4 sweet potatoes
4 boneless skinless chicken breasts
6 tablespoons of dried mixed herbs (you can use a ready mixture or mix oregano, parsley, cilantro, etc.)
1 garlic clove
2 teaspoons clear honey
1 teaspoon Dijon mustard
1 tablespoon olive oil
4 tablespoons light cream cheese
Pepper
Wash the sweet potatoes and place on a baking tray. Bake in a preheated oven at 350F for approximately 1 to 1 ½ hours or until tender.
Cut three slashes on each chicken breast (making sure not to cut all the way through). Place the herbs, garlic, honey, mustard and olive oil in a blender or food processor and mix until smooth. Rub this mixture over the chicken. Cover and let sit in the refrigerator for at least 20 to 30 minutes. If possible leave a little longer so the flavors can really sink in.
Heat a non stick frying pay lightly greased with a little olive oil or non stick spray and cool chicken for approximately 5 minutes on each side or until gold and cooked through.
Cut the sweet potatoes open (just as you would a baked potato) and spoon in a little cream cheese and pepper onto each potato, serve with chicken.
*Low GI
Filed under Main Dish, Recipes by on Dec 16th, 2006.
Grilled Eggplant and Mozzarella Rolls
1 large eggplant
3 tablespoons olive oil
1 mozzarella cheese ball, cut into 8 slices
2 plum tomatoes, each cut into 4 slices
8 large basil leaves
Salt and black pepper
Balsamic vinegar for drizzling (optional)
Cut the eggplant lengthways to make 10 thin slices, discard the two outermost slices. Sprinkle the slices with salt and leave for 20 minutes. Rise and pat dry with paper towels. This process helps get rid of the bitter taste.
Place the eggplant slices on a non stick baking try and brush with olive oil. Place under a hot grill for approximately 10 minutes or until golden and tender. Turn once halfway through grilling.
Remove the eggplant slices from grill but leave in baking tray. Place one slice of mozzarella, tomato and basil leaf in the center of each eggplant slice. Fold each end of the eggplant slice over towards the middle. Grill the slices seam side down for approximately 2 minutes or until heated through and mozzarella begins to melt. Drizzle with a little balsamic vinegar if using and serve.
* Low GI, Sommersize Plan, Atkins
Filed under Main Dish, Recipes by on Dec 14th, 2006.