There are so many varied diets and ways of eating that it is very easy to get confused by what one should or should not be eating. For me, I do not follow any specific diet per se but I do like to eat well and with food that works for my body.
I have discovered that when I eat badly, crisps, wine, white carbs, I get terrible heart burn which really does Not agree with me so I have made a conscious effort to not eat those things and it makes a huge difference. Sometimes I will indulge, I mean sometimes only a bowl of hot macaroni cheese will do, comfort food for sure, but I do not make it a habit.
So, I decided to share some recipes with you which taste good and do good. The first one I would like to share is a simple lentil salad dish served with oopsies (which when I first heard of them, thought they were bacon wrapped on a skewer as we have then with our braais, but turns out those are not the only food with that name) If you don’t know what they are, don’t worry, you soon will!
The Lentil recipe is out of Its all good -Gwyneth Paltrow’s new recipe book which I am LOVING! (Thanks Gwyneth!)
1 cup lentils 1 TBS Dijon Mustard 1 TBS seeded mustard juice of half a juicy lemon 2 TBS white wine vinegar 1/4 cup extra virgin olive oil coarse sea salt 1 small red onion 1 cup halved yellow tomatoes 1/4 cup roughly chopped parsley
Bring a large pot of salted water to a boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 mins. Drain the lentils, place them in a large mixing bowl, and set them aside (I used two tins of tinned lentils to feed 4 and had enough left over for lunch the next day)
In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes and parsley. Season the salad to taste with salt and more lemon or olive oil if you like. This salad is best if it’s allowed to sit for at least half an hour and served at room temperature. ( I didn’t have all the required ingredients so I added red toms, red pepper and cucumber but I think you could pretty much add what ever you fancied!Oh, and I didn’t have parsley)
Oopsies – found off the internet
3 eggs
1/2 cup cream cheese
1 pinch salt
1/2 tablespoon psyllium husks (optional)
1/2 teaspoon baking powder (optional)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like). Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller oopsies on a baking tray. Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them. I used a mixture of flax and sesame to top my oopsies with and they were delish! AND my family commented on how tasty they were. Win win.
Let me know if you make these and if you enjoyed them!