Stuffed!

Beef Tomatoes Stuffed with Egg Salad

Each recipe makes enough to dress 3 hard boiled eggs. Good for breakfast, lunch, snack...whenever!

Coronation Style Eggs
1 Tbsp mayo, light
1 Tbsp tomato puree
1 Tbsp natural yogurt, low fat
3 dried apricots, chopped
1 Tsp curry powder (more if you like)
Squeeze of lemon juice

Dill & Dijon Eggs
1 Tbsp mayo, light
1 Tbsp natural yogurt, low fat
1 Tsp Dijon mustard
1 stick celery, finely diced
2 spring onions, finely sliced
Fresh dill, chopped
Black pepper

Portable Protein Snack

I found this recipe in 'Protein Power' by Michael Eades and have tweaked it slightly.

Makes: 2 x 3 block 'flans'

Ingredients
2 eggs (2 protein)
1/2 cup / 125g cottage cheese (2 protein)
2oz / 57g low fat cheddar cheese, grated (2 protein)
Tbsp chopped fresh coriander
Tbsp chopped fresh flat leaf parsley
Black pepper
Olive oil for greasing tin

I found the easiest way of cooking these is to use a non stick muffin tin.

1) Pre-heat oven to 200c and lightly oil tin.
2) Put all the ingredients into a food processor and blend until combined and smooth.
3) Pour into tin, dividing mixture equally.
4) Bake for 20 mins or until browned and puffed up.
5) Remove from oven and use a knife to loosen around the edges. Serve when ready.

TIP: Your puffed up domes will 'flop' slightly when you remove them from the oven, don't worry it happens to us all!. They still taste good though. I've called this portable protein snack as these are good next day in pack lunches, eaten at room temp.

TIP: If you want a Paleo version of this, check out the 'Egg Cupcakes' at http://everydaypaleo.com/

Egg Curry

Serves: 4 x 3 block meals

Ingredients
12 eggs, hard boiled & peeled (12 protein)
1 cup / 100g onion, chopped (2 carb)
3/4 cup / 400g tin tomatoes, drained (1 carb)
1 cup / 200g chickpeas (4 carb)
4 1/2 cup / 440g aubergine, large chunks (3 carb)
2 2/3 cup / 380g courgette, large chunks (2 carb)
4 Tsp veg oil (12 fat)
Large bunch coriander
1 Tsp ground cumin
1 Tsp garam masala
1 Tsp turmeric
1 Tsp chilli powder
2 garlic cloves
400 mls veg stock
Black pepper
Optional to serve: 0% Total Greek yogurt

For the paste
1) Whiz the coriander (stalks n' all) in a processor with all the spices, add a splash of water until you have a thickish paste.

For the curry
1) Heat the oil in a pan and cook the onions and garlic on a medium heat until soft, adding a splash of water will help steam the onions and prevent them burning.
2) Add the paste and cook for a couple of mins.
3) Next chuck in the tomatoes, aubergines, courgettes and chickpeas, mix well. Cover with the veg stock and cook over a medium heat for 20-30 mins. Keep an eye on it, you want the veg to be cooked through and most of the liquid evaporated. If it looks too dry add a splash more stock.
4) Whilst waiting for the veg, hard boil your eggs.
5) When veg is soft but not mushy, season with black pepper and divide into 4 equal sized portions.
6) At this stage, off the heat I add a small spoonful of Greek yogurt to each portion. This combines the curry and makes it nice and creamy. Totally optional, as it will give you a little extra protein and carb, but less than a 'block'.
7) Serve with halved eggs on top.

NB: I've adapted this from an Antony Worrall Thompson recipe, he uses the heady combination of potato, sweet potato and peas in his! I reckon cauliflower and spinach would also work well in this.

TIP: Don't know how to hard boil an egg? Click here... http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html

Brunch Stack with Tomato and Fennel Relish

Serves: 2 x 3 block meals

Ingredients

2 eggs (2 blocks protein)

4oz / 113g lean bacon (4 blocks protein)

4 large flat field mushrooms or portabello mushrooms (2 blocks carb)

1/2 cup / approx 80g onion, finely sliced (1 block carb)

1 1/2 cup / approx 180g fennel, finely sliced (2 blocks carb)

3/4 cup / 400g tin of chopped tomatoes, juice drained (1 block carb)

2 Tsp olive oil (6 blocks fat)

Worcestershire sauce

Black pepper

For the relish

1) Heat onion, fennel, 1 Tsp olive oil and splash of water over a medium heat until veg is soft and caramelised. For best results use lid to steam the veg.

2) Add tomatoes, good splash of Worcestershire sauce and black pepper. Simmer for a few minutes until thickened.

For the stack

1) Brush mushrooms with 1 Tsp of olive oil and roast in oven (180c) for about 10-15mins until soft.

2) Meanwhile grill the bacon, and with about 5 mins before mushrooms are done, poach the eggs.

3) To serve, use the mushrooms as you would use a burger bun. Stack bacon, relish and egg on top of one mushroom and top with the other.

TIP: Mushrooms, fennel and pork are best mates!

Smokey Peppers and Poached Eggs

Serves: 1 x 2 block meal

Ingredients
2 eggs (2 blocks protein)
1 1/4 cups / approx 170g red & yellow peppers, thinly sliced (1 block carb)
1/2 cup / approx 65g red onion, thinly sliced (1 block carb)
2/3 Tsp olive oil (2 blocks fat)
1 garlic clove
Smoked paprika
Black pepper
Flat leaf parsley

1) Warm olive oil and onion over low heat, stirring occasionally until onion is almost tender.

2) Add peppers and garlic until peppers have softened. Stir in good pinch of smoked paprika.

3) Meanwhile poach eggs.

4) To serve, pile up peppers and place eggs on top. Add chopped parsley and season with black pepper.

TIP: For really soft peppers and onions either add a little more olive oil if not strictly measuring fat intake or add splash of water and cover when cooking, which will steam veg nicely.