Low Carb Crustless Quiche

low carb crustless quiche

Low Carb Crustless Quiche (serves 6)

This low calorie, low carb quiche makes for a delicious lunch or light dinner. Its high protein content will keep you full and satisfied and it’s a tasty way to get some veggies in at lunch time.

This will keep in the fridge for up to 3 days so perfect for advanced meal prep.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 small red pepper, finely chopped (I like sweet pointed peppers)
  • 1 small head of broccoli, quarter each floret
  • 2 garlic cloves, minced
  • 6 free range eggs
  • ¾ cup milk
  • ½ tsp. salt + ¼ tsp. black pepper
  • 1 level tsp. dried basil
  • ½ cup grated mozzarella
  • ¼ cup (approx. 50g) of feta cheese, cubed

Slice of low fat crustless quich and salad

Method

  • Preheat oven to 175/350 degrees. Lightly grease a 9 inch quiche dish.
  • Heat the oil in a frying pan over medium heat, fry the onion, peppers and broccoli for a few minutes, then add in the garlic and fry for another couple of minutes. Remove from heat and set aside.
  • Meanwhile, crack 6 eggs into a large bowl, whisk together then stir in the milk, basil, seasoning and mozzarella.
  • Spread the vegetables onto the base of the quiche dish. Pour the egg mixture over the veggies, making sure there is even distribution then scatter the feta cubes on top.
  • Bake in the middle of the oven for approx. 25 minutes, then allow it to cool for about 10 minutes before serving with a mixed leaf salad.

Note: This can be kept in the fridge for up to 3 days and warmed up before serving.

elsa jones logoElsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie

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Red Lentil Dahl

8_curry_instagram

Lentils are a great source of plant based protein and fibre so they’re super filling and satisfying. This tasty dahl is bursting with Indian spices and flavours which help to lower inflammation in the body. Rich in soluble fibre, folate and magnesium, lentils help to lower cholesterol in the body and support heart health. In addition, lentils are also a good source of iron which makes them a great addition to vegetarian dishes. The perfect meal for a ‘Meatless Monday’ …or any day of the week for that matter!

Ingredients (serves 4-6, freezes well)

  • 2tsp coconut oil
  • 1 tsp mustard seeds
  • 1tsp cumin seeds
  • 1 tsp turmeric
  • 1 white onion, finely chopped
  • 2 garlic cloves, minced
  • 250g red split lentils
  • 1 tin of coconut milk (full fat)
  • 1 tin of chopped tomatoes + 100ml water

Optional extras: some fresh coriander and a little mango chutney to garnish

Serving Suggestion: Serve with a little basmati rice or sweet potato mash. For a low carb accompaniment, try steamed cauliflower or cauliflower rice

Method

  • Heat the coconut oil in a large pot over medium heat then add the mustard seeds and cumin seeds. Cook for a couple of minutes until the mustard seeds start to ‘pop’.
  • Add the onion and turmeric and fry for a couple of minutes, follow with the garlic and cook for another minute or so.
  • Pour in the lentils, coconut milk, chopped tomatoes and 100mls of water and stir.
  • Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pot. Season to taste then serve with fresh coriander and optional accompaniments above.

elsa jones logoElsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie

Tasty Chickpea Salad

6_Tasty Chickpea salad instagram

If you like to meal prep lunches in advance this salad is a great option as it holds well in the fridge for up to 3 days. It’s high in fibre and prebiotics which help to maintain a healthy gut. Chickpeas are a good source of plant based protein and iron and keep you full for hours. The olive oil delivers heart healthy fats whilst the colourful veg delivers a variety of vitamins and antioxidants.  Now that’s food to feel good about.

Ingredients (serves 2- 4)

  • 1 can organic chickpeas, rinsed & drained
  • ½ red/yellow pepper, finely chopped (I use sweet mini peppers)
  • ½ sweet onion, finely chopped
  • 1 small cucumber, diced
  • 1-2 tbsp. black olives
  • ½ cup feta cheese, crumbled
  • 1 tbsp. fresh parsley, finely chopped

Dressing

  • 2 tbsp. extra virgin olive oil
  • 1tbsp. apple cider vinegar
  • 1tsp honey/agave
  • A good pinch of sea salt & black pepper

Method

  • To a large salad bowl, add the chickpeas, peppers, sweet onion, cucumber and olives.
  • In a cup stir together the oil, vinegar, honey and seasoning.
  • Pour the dressing over the salad and mix well to combine.
  • Top with the crumbled feta and chopped parsley and refrigerate until ready to eat.

Note: you can make this a more filling meal by adding some cooked cous cous or quinoa to the salad or serving alongside a piece of chicken/fish etc.

elsa jones logoElsa Jones is a qualified Nutritional Therapist and author of bestselling book ‘Goodbye Sugar’. She works as a nutrition consultant in a Dublin practice and also internationally via her online nutrition programs. She specialise’s in motivational weight management combining effective nutrition & mind-set strategies. www.elsajonesnutrition.ie