Vegetable Ratatouille Pasta

A healthy Italian dish served with pasta

Ingredients:

  • One large sized aubergine
  • One green bell pepper
  • One red onion
  • Two medium zucchinis
  • Quarter bottle of red wine
  • One teaspoon of dried thyme
  • Two bay leaves
  • Three garlic cloves, crushed
  • A can of chopped tomatoes
  • Two tablespoon of balsamic vinegar
  • Pepper

The cooking:

First chop the aubergine, zucchinis, onions and peppers into an inch square pieces. Then fry the onions in a little olive oil for a few minutes. Then add in the rest of the vegetables with garlic and fry them again for a few minutes. Then add in the thyme along with the wine and slowly stir them in low heat. Add in the tomatoes after that and put the bay leaves on top. Then over the pan and let it simmer at low heat for 45 minutes. Stir it occasionally. Then 10 minutes before you serve, stir in the balsamic vinegar. Then serve with around 60g of pasta, sprinkle with low fat Parmesan cheese and put on pasta.

Back To Diets & Recipes Page

 

Spiced Vegetable Omelet

A dish filled with Omega-3 that dun require a lot of washing up

Ingredients:

  • One tablespoon of golden linseed
  • Two tablespoons of milk
  • Two large eggs or three medium eggs (discard the yolk of the third egg)
  • Half a teaspoon of ground turmeric
  • One teaspoon of dried mixed herbs
  • Half teaspoon of ground cumin
  • One ball of frozen spinach
  • A bunch of frozen peas
  • One medium cup of mushroom
  • Two tablespoon of grated cheese
  • Salt and pepper

The cooking:

First put the linseeds into a coffee grinder and pulse the seeds until they are loosely ground. Then whisk the egg in a bowl while adding the ground linseed, milk, herbs, spices, salt and pepper. Keep on whisking until they are all mixed in. Then heat up a non-stick pan with a bit of oil. Pour some of the mixture in and wait 30 seconds before you whisk the mixture again. Add in the frozen spinach. Keep the omelet loose at the edge of the pan. Then add in the frozen peas and sliced mushrooms on the same side of the spinach in the omelet. When the omelet is almost cooked, sprinkle moist cheese over the mushroom and fold the empty side of the omelet over the cheese. Let it cook for another one minute before serving.

Back To Diets & Recipes Page

Share