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| Cottage Cheese & Salmon Crisp Bread |
| Bulla Cottage cheese Onions & Chives |
| Smoked Salmon |
| Lettuce |
| Dill |
| Crispbread |
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Layer a piece of fresh crisp lettuce on your favourite crispbread.
Dollop a teaspoon or two of Bulla Onion & Chives Cottage Cheese onto the lettuce
Add a few slices of Smoked Salmon
Top with a sprig of fresh dill
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| 1 chicken breast without skin |
| 50g low-fat feta cheese, crumbled |
| 2 cups baby spinach |
| ½ cup sundried tomatoes with oil drained |
| 1 tbsp balsamic vinegar |
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Bake or grill chicken breast until cooked. Thinly slice chicken while warm and place in salad bowl with the rest of the ingredients. Mix well, season if desired and serve. |
| kJ 890, fat 11.8g (total), saturated fat 1.7g, Carbohydrates: 3.9g, Protein: 25g. |
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| Baked Fish with Crunchy Nut Topping by Mandy Sinclair |
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Serving Size: |
Serves 4 |
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Cuisine type: |
Modern Australian |
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Cooking Time: |
Less than 30 mins |
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Special Options: |
Heart Friendly, Low Carb, Low Cholesterol, Low GI |
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| 800g frozen hoki or cape hake fish fillets, thawed |
| 1 cup (70g) fresh breadcrumbs |
| ½ cup chopped parsley |
| ¼ cup (35g) macadamias, chopped |
| grated rind and juice of 1 lemon |
| 2 avocados, sliced |
| 100g snow pea sprouts, trimmed |
| 2 tablespoons olive oil |
| 1. |
Preheat oven to 210°C or 190°C fan. Line a baking tray with baking paper. |
| 2. |
Place fish on prepared tray. Combine breadcrumbs, parsley, macadamias and lemon rind and season to taste. Sprinkle over each piece of fish and drizzle with a little oil. Bake for 15 minutes, until fish flakes easily with a fork and is no longer transparent. |
| 3. |
Meanwhile, toss together avocado and snow pea sprouts. Drizzle with combined oil and lemon juice and season well. Serve with fish. |
| 4. |
Be happy to simply graze the whole day. Eat smaller meals more often. If you are getting hungry, that’s great, your metabolism is increasing. Just be sure to keep grazing! |
| kJ 2780, fat 48g, sat fat 10g. |
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