Spinach and feta cheese pie • Low Carb Pies #1

Posted on

This spinach and feta cheese pie is perfect for those occasions where you need to make something in advance.

For me, it works great because I can freeze a few slices and have them on the days I’m super busy and can’t cook. (sad days, I know!)

It works great when served with a beautiful salad, for either lunch or dinner.
This recipe is also gluten free and nut free!

And you can use your creativity to make any type of filling you like. Super versatile!

Ingredients
  • 4 medium eggs
  • 1 cup (260g) of tahini (or almond butter)
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 80 grams of feta cheese
  • 250 grams of spinach, chopped
  • ½ medium onion, chopped
  • A drizzle of olive oil
Directions
  1. In a pan toss spinach and onions with a drizzle of olive oil until cooked. Reserve.
  2. Next, in a bowl mix together eggs, tahini, salt, and baking powder.
  3. Grease a cake tin with coconut oil and place a parchment paper on it. Then, pour half of this batter in. (here I’m using a 24cm square tin)
  4. Next, add a layer of that cooked spinach we made before and crumble some feta cheese on top of it.
  5. Finish by gently covering everything with the remaining batter.
  6. Preheat oven to 160°C (320°F) and bake it for 50 minutes or until golden brown. ⏰
  7. IT’S DONE! 🎉

Did you know?
Spinach is an excellent source of vitamins A and K, not to mention also rich in dietary fibre.

Zucchini and ricotta lasagna • Healthy meals #1

Posted on

What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.

Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂

Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆

And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!

Ingredients
  • 3 medium zucchinis, sliced
  • 500 grams of minced beef
  • ½ medium onion, chopped
  • 1 tablespoon of minced garlic
  • 2 cups of tomato sauce
  • Salt and black pepper to taste
  • 1 cup of ricotta cheese
  • ¼ cup of parmesan cheese, grated
Directions
  1. First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
  2. Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
    This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
  3. Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
    Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
  4. Now, let’s assemble this beauty!
    Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
  5. Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
  6. Bake it for 40 minutes at 180C (356F). ⏰
  7. It’s DONE! 🎉
    Let it rest for 10 minutes before serving.

Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂