Tagged: #November 2016 recipes

01
Nov
2016
4 serves, approximately 6-7 grams of fibre per serve

Note: 9-11grams of fibre with wholemeal roll
 
Ingredients - Crab cakes
  • 2 tablespoons of flaxseed
  • 6 crushed rye biscuits
  • 1 red onion finely chopped
  • 1 cup finely chopped parsley
  • 2 teaspoons mayonnaise of your choice
  • 2 tablespoons extra virgin olive oil
  • ½ red capsicum deseeded and chopped finely
  • ½ green capsicum deseeded and chopped finely
  • 2 beaten eggs
  • 3 drained tins of crab meat
  • Crusty seeded brown bread rolls to serve
Published in Recipes
01
Nov
2016
4 serves, approximately 2-3 grams of fibre per serve

Note: 4-5 grams of fibre with white bread roll

Ingredients - Crab cakes
  • 10 crushed water biscuits
  • 1 tablespoon of chopped chives
  • 1 cup finely chopped parsley
  • 2 teaspoons of mayonnaise of your choice
  • 2 tablespoons extra virgin olive oil
  • ½ peeled red capsicum deseeded and chopped finely
  • ½ peeled green capsicum deseeded and chopped finely
  • 2 beaten eggs
  • 3 drained tins of crab meat
  • Crusty white bread rolls to serve
Published in Recipes
01
Nov
2016
Makes 2 serves,  approximately 2 grams of fibre per serve
* Vegetarian, VG
 
Ingredients
  • 3 tablespoons of pear puree
  • 185mls of unsweetened almond milk (Cow’s milk may curdle in this mixture)
  • 80 grams rice flakes
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ tsp ground ginger
  • Add coconut or maple syrup if you would prefer the porridge to be sweeter
  • Top the mixture with two tablespoons of Greek yoghurt (or coconut yoghurt)
Published in Recipes
01
Nov
2016
Makes 2 serves, approximately 8-10 grams of fibre per serve
* Vegetarian , VG
 
Ingredients
  • 3 tablespoons of pear puree
  • 185mls of unsweetened almond milk (Cow’s milk may curdle in this mixture)
  • 80 grams rolled oats
  • 1 tablespoon ground flaxseed
  • 1 tablespoon chia seeds
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ tsp ground ginger
  • Add coconut or maple syrup if you would prefer the porridge to be sweeter
  • Top the mixture with two tablespoons of Greek yoghurt (or coconut yoghurt)
Published in Recipes