[livstevi21]

Sounds awesome. Though I don't like beetroot or avocados.

[scooty]

I never liked Avo or sour cream until i mucked a sandwich up at work one time . i was forced to eat it and it pretty good

Tonight i might make rissoles for dinner yep and yum

[livstevi21]

Looks good!

I went out for Sunday lunch yesterday with my mum. We're lucky we live so close to some great restaurants. We both had soup as a starter, it was this really sweet and delicious butternut and honey soup mmmm and then we both had beef, with Yorkshire puddings, roast potatoes, carrots, broccoli, cauliflower, gravy...it was so much but absolutely delicious. Then for pudding I had a white chocolate panna cotta with raspberry coulis, which was really light and refreshing, just as well 'cause I was so full after our mains and mum had a more filling chocolate pudding. I'm still full now, though did have a tiny piece of toast this morning for breakfast. It was such a nice day too. Sun was shining, bright blue sky, little cool and hazy but lovely. So nice to have week off.

[scooty]

Nice

lunch today summer rolls , home made .. been busting to make them myself and i did , turned out ok too
has Pork and prawns as well

[livstevi21]

Awesome! I don't like prawns, though I like the prawn cocktail crisps.

[scooty]

Healthy Zucchini Superfood Slice

I wana try this .. id change a a couple of foods but yeh ,, i love to bake things , exp if it turns out




Ingredients

2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 carrots, trimmed, coarsely grated
150g chopped kale
8 eggs
85g (1/3 cup) reduced-fat ricotta cheese
3 zucchini, finely grated, squeezed of excess moisture
2 tablespoons chopped fresh continental parsley
150g (1 cup) cooked quinoa
200g grape tomatoes, halved



Method

Step 1
Preheat oven to 180/160C fan-forced. Lightly spray a 20 x 30cm baking pan with oil and line the base with baking paper, allowing the 2 long sides to overhang.
Step 2
Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 3-4 minutes or until softened. Add the garlic and carrot and cook, stirring, for 1 minute or until garlic is aromatic. Add the kale and cook, stirring, for 3 minutes or until wilted. Season and set aside for 5 minutes to cool slightly.
Step 3
Whisk the eggs and ricotta together in a large bowl. Add the cooled vegetables, zucchini, parsley and quinoa. Season. Spoon the mixture into the prepared pan. Top with tomatoes, cut side up. Bake for 25-30 minutes or until golden and puffed and firm to the touch. Set aside for 10 minutes, to cool, before cutting into 6 slices.

[livstevi21]

Ooh, that does look good! Thanks for the recipe

I'll be having a nice Easter Sunday roast today for lunch.

[scooty]

I cant rem what i did on Sunday ,, ohh yeh i went for walkies , coffee and nuggets at maccas

[livstevi21]

Sounds like an ideal Sunday

[scooty]

yeh there low fat nuggets

[livstevi21]

didn't know nuggets came in low fat.

I'm gonna cook a burger today. With some fries.

[scooty]

yes and its low fat

[livstevi21]

I'll try to remember to take a pic of my burger when I have it later. I've got salad and smoked salmon to have with it too.

[scooty]

ohh yummo .. i love smoked salmon too .. very nice

[livstevi21]

The burgers were nice too, tasty. The mayo I had with was cajun. Then the other mayo I had was caramelised onion.

Then for dessert, rhubarb and custard ice cream with chocolate sauce.