Basil zoodle frittata and Muglife hot dessert – yummy winter warmer - Low Fibre

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 Two more tasty Winter treats.

Basil zoodle frittata

Low fibre

(makes 4-6 serves) approximately  2-3 grams of fibre per serve (add 2 grams extra for roll)



½ bread crumbs

1 teaspoon powdered  garlic

¼ cup chopped fine chives

2 zucchini spiralised

6 free range eggs

½  cup cottage cheese

Pinch of salt

1 tablespoon of Cobram estate ® extra virgin olive oil (I like the full flavoured three drop – for a lighter taste use one or two drop variety)

¼ cup torn Basil leaves


Heat oven to 180C

Press bread crumbs down in the base of a pie dish

Place in oven for 10 minutes or until golden – press down again

Lightly blanch zucchini in boiled water add salt and drain extremely well on paper towel

In a bowl add zucchini, olive oil, chives, cottage cheese, garlic powder and bay leaves, mix through so ingredients are evenly distributed

Place in the pie dish and flatten down

Beat eggs and pour over the top

Bake for 20-30 minutes until golden on top and the frittata bounces back on touch

Serve with wilted baby spinach (low fibre) and crusty white roll

Muglife hot dessert – yummy winter warmer

Low fibre

(for one) approximately   2-3  grams of fibre per serve



1 tablespoon of coconut or maple syrup

½ teaspoon stevia powder

*1 tablespoon crushed cashew nuts

1 tablespoon frozen (let defrost)  or fresh blueberries

4 tablespoons plain self-raising flour

3 tablespoons of cocoa powder

2 teaspoons of beaten egg or substitute

3 tablespoons milk of your choice

3 flat level tablespoons of coconut oil


Mix cocoa, plain flour, room temperature (melted) coconut oil, milk, egg, coconut syrup and stevia in a large mug and mix until completely blended

Add crushed cashew nuts and blueberries and mix in

Cook in the microwave for 1 minute – check and to see if firm if not cook for a further 20-30 seconds (depends on microwave strength)

Top with yoghurt of your choice and a dribble of syrup

*leave out for ostomates