Light Meals

This one's a keeper!

My lunch at the end of the shopping week. So glad I grated the carrot & beetroot...or they would have maple syrup instead!

I made half the recipe:

1 cup buckwheat groats
1 tsp salt
1 tsp egg replacer
375mls water + extra to thin the batter

  1. Grind the groats to flour, or use buckwheat flour
  2. Add the dry egg replacer, blend & add the water.
  3. Make them small as they stick like weetbix to a highchair
  4. Use any sweet or savoury filling you like.

I tried this recipe the other day, & absolutely LOVED it:

Carrot & seed loaf via Trinity's kitchen
serves 4

3 large cooked carrots (400g) approx
150g ground sunflower seeds (1 cup)
150g ground pumpkin seeds (1 cup)
 2 cloves garlic, crushed
1 heaped tablespoon fresh rosemary, chopped finely
1 heaped tablespoon fresh parsley, chopped finely
1 tsp salt


  1.  Mash the carrots with nothing added, & mix the rest of the ingredients together very well.
  2. Press into a lined loaf tin very firmly, to help the ingredients bind together.
  3. Bake in a preheated oven at gas mark 6 (200ºC / 40ºF) for approximately 45 mins
  4. Very gently, remove from the tin & cool on a board.
  5. Serve hot, or room temperature.
I served mine on brown rice with red capsicum relish

A new twist for an old fave: Wasabi Eggs!

Mix a tiny 1/8 tsp wasabi paste in with some parsley, 1/4 tsp mustard powder & 1/4 cup mayo. Add to the egg yolks & return to the hollowed out whites. 
Sprinkle with a little paprika, I used smoked paprika.

More about Eggs:

Today I talked to a man who breeds free range chickens. It was a very interesting chat about standards in NZ for housing, eggs, & the issues they have to deal with, to comply with regulations.

At uni we studied & ate eggs every day for a week in each semester...ugh! I love them, but not eaten to that extent! But I didnt learn this:

Free range organic eggs are sprayed very lightly with a fine olive oil after they've been washed & dried. The other kinds of eggs arent.

The reason this is done, is because egg shells are porous. Makes sense really doesnt it.

Todays egg dish was scrambled with chopped kale, red capsicum, chilli, salt & pepper. YUM!

Its lunchtime on a stunning Spring day in New Zealand, & I want to share my journey with you. I was cooking & eating a Lot of low fodmap recipes, so I could test them out & share them.
Good news! They are great with IBS, but not so great on the waistline. So being at that age where I"m not rushing around after little kids any more, I had to cut back, but how?

I began to realise that its the carbs, turning to sugar in my system & feeding me the wrong fuel, from my limited understanding of how simple carbs & complex carbs work. (please correct me if I'm wrong about that) So I had to get creative on a budget with what I can eat for lunch. I need more than just a salad to get by on, in fact I eat quite a metabolism blah blah.

I have started with this for the past week, & the tummy no longer looks like it contains a 6 month pregnancy...thank goodness!

Its scrambled egg, no milk or water added, chopped silver beet, fresh thyme & real  bacon (Hendersons) no nitrates or preservatives. I added some sesame seeds to boost the nutrition & add calcium. Yum!

Then I had half an orange & a few of my crackers to finish. I love the way they squeek when you eat them, so funny!

This is a lady with credentials I trust for nutrition information:

Dr Beths Pumpkin Pancakes

Enjoy Pumpkin lovers!

The first light meal is one of my long time (20+ yrs) favourites. Its a self crusting quiche & a very forgiving recipe. 

My favourite filling for it is asparagus, salmon & tomato. But you can use any filling you like, as long as the meat is cooked previously.

 I've made this one dairy & gluten free for moi.

  Self Crusting Df, Gf Salmon & Asparagus Quiche
serves 4


  • 3/4 cup brown rice flour
  • 4 free range fresh eggs
  • 400ml coconut milk
  • 4 Tbs olive oil
  • 1 Tbs nutritional yeast
  • a good grind or two of pepper
  • 1 tsp or a few good grinds of salt (I use Himalayan Pink)
  • 1 1oz (85g) can of pink or other salmon or tuna
  • 6 fresh asparagus spears (or canned), chopped into chunks
  • 1/4 red capsicum or other colour, chopped


  1. Blend the flour, eggs, milk, oil & yeast together.
  2. Place in a large 23cm or 10-12" shallow dish
  3. Place the fillings where you want them & season with salt & pepper
  4. Cook 180ºC (375ºF) 40-45 mins until set & beginning to brown.
  5. Leave 5 mins before cutting.
  6. This quiche is slightly different to a regular one, but fills that gap for me nicely! Enjoy

  Self Crusting Quiche
serves 2

Mix together:
  • 200mls of milk (or df milk)
  • 2 eggs
  • 2 Tbs oil
  • Salt & pepper to taste

In another bowl mix:
  • 1/2 cup cheese, grated
  • 1/2 cup flour (or gf flour)

  • Any vegetables of your choice
  • Any cooked meat of your choice
  • Herbs & spices of your choice

  • Mix the two bowls of ingredients together & place in a greased dish
  • Add fillings & spices, herbs etc
  • Bake 45 mins or 30-35 in fan oven, until set & beginning to brown. 
  • Check if set by jiggling pan a little to see if the centre is still liquid
  • Leave to cool for 5-10 mins before cutting & serving.