Stuffed Aubergines (serves 2 as a main dish or 4 as a side)
1) Halve two aubergines and score round the flesh about 1cm from the edge.
2) Scoop out the middle and roast the skins in the oven on 180c for about 30 mins.
3) Chop the aubergine meat (calling it meat makes me feel better) and fry with 1 leek, 1 clove of garlic, 4 chopped tomatoes and lots of black olives. (I didn't count the olives because that would have been painstaking and they all look so similar I might have got mixed up. There wasa good handful in there though)
4) After 5 or 6 mins add 150g of feta cheese, a good sprinkling of sage and lots of ground pepper
5) Fry 8 eggs, then put the aubergine mixture into the skins and top each half with 2 eggs
I'll definitely be having these again, probably as a side with a nice rump steak or some homemade burgers.
Chia Seed Flapjacks
I love these flapjacks, as do the kids, so it's a good job they're low in sugar, gluten free and packed full of super foods. I've already talked about the benefits of coconut oil here, but chia seeds are equally if not more amazing.
- They are high fat, especially Omega 3, which is mainly found in fish, so a great vege option
- They contain a decent amount of protein for what they are
- Gram for gram more calcium than dairy
- Even though they are quite high in carbs, the vast majority is fiber, so not as much will be absorbed (it just gets poo'd out, for want of a better description)
- You find the odd one stuck in your teeth hours after eating, which is a nice little reminder of how good the flapjacks were!
Now, I've played around with the amount of sugar I've used in this recipe and the one below is what I think is the best compromise between taste and sugar intake. There is 50g brown sugar (50g sugar) and 6 tablespoons of honey (102g sugar), the recipe makes about 20 flapjacks, which by my maths results in not a lot of sugar per flapjack (7.6g according to the calculator).
You will need:
- 275g porridge oats
- 125g desiccated coconut
- 100g chia seeds
- 50g brown sugar
- 6 tablespoons of honey
- 250g coconut oil
1) Preheat the oven to 150c
2) Melt the coconut oil, sugar and honey in a big pan and mix together
3) Mix in the oats, coconut and chia seeds
4) Line a baking tin with grease proof paper, then spread over the mixture
5) Bake in the oven for about 25 mins until they have started turning brown.
These are best kept in the fridge because if you leave them out the coconut oil may melt a bit making them messy and crumbly, still delicious though.