Tag Archives: eggs

Tofu Pancakes

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If you really don’t feel like an oatbran galette, or have used your Oat Bran quota for the day, try these pancakes, oh so yum!

I found the recipe at minimins, a weight loss forum.

Dukan Tofu Pancake Recipe

Suitable for Cruise PP/PV

Makes 1 decent sized pancake

1 Egg

1 tbsp Skim Milk Powder

2 tbsp Silken Tofu

1 tsp Sweetener

Tiny amount Vanilla Bean Paste (you could use Vanilla Extract)

1. Spray small fry pan with Olive Oil and wipe away excess with paper towel.

2. Whisk Egg in a small bowl using a fork.

3. Add all other ingredients, mashing up Tofu as best you can, mixing well.

4. Cook over a medium heat in fry pan until bubbles appear. Flip.

5. Cook for a few moments on the other side.

6. Enjoy!

  • I didn’t serve it with anything extra, as it was super yummy by itself!

Lauren.

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Bacon and Vegetable Quiche Recipe

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I had the most gorgeous photos of making this quiche, and I just accidentally deleted them all! I’m shattered 😦 When the computer says ‘are you sure you want to do this. this will delete your items forever’ please pay attention (this is the part where i did not 😛 )

Anyway, I thought I couldn’t deprive you all of the recipe for the yummy quiche I made the other night for dinner, so here it is….

Bacon and Vegetable Quiche

Serves 4

Suitable for Cruise PV

4 small rashes Rindless Bacon, all fat removed, finely diced

2 small Zucchini, grated

1 small Red Capsicum, finely diced

12 Cherry Tomatoes, halved

6 Mushrooms, finely diced

1/2 Onion, finely diced

4 Eggs

4 tbsp Oat Bran

1/2 cup Skim Milk

1/2 cup Cottage Cheese

Freshly Cracked Black Pepper

1 BabyBel Light Cheese, grated (optional)

Olive Oil Spray

1. Pre-heat your oven to 180 degrees Celsius.

2. Chop all of the Bacon, Capsicum, Mushroom and Onions.

3. Spray a medium frypan, with Olive Oil. Using paper towel, wipe the excess away. Fry the Bacon for a little while until it starts to crisp up. Set aside.

4. In the same frypan add the Onions, Mushrooms and Red Capsicum. Saute for a little while until the Vegetables become soft.

5. In a large mixing bowl, combine the Eggs, Oat Bran, Skim Milk, Cottage Cheese and Black Pepper. Whisk until combined.

6. Add the cooked Bacon and Vegetables, add the grated Zucchini and chopped Cherry Tomatoes, stir until combined.

7. Lightly spray an oven dish with Olive Oil, wipe excess away with paper towel.

8. Pour the mixture into the dish. Sprinkle the grated BabyBel over the top.

9. Bake in the oven for 45 minutes. If your quiche appears to be getting too brown, cover it with foil during cooking.

Enjoy!

A couple of notes on the quiche:

  • Mine turned out a little watery after being reheated, I think this was due to the Zucchini and Tomatoes. Other recipes suggest you try to extract water from grated zucchini by wringing it in a tea towel. I mixed my Tomatoes through, however you could strategically place them cut side up on top of the quiche to make a pattern, and they would come out a little bit roasted.
  • I included the BabyBel (because I was excited I finally found it). However in the end you couldn’t even taste it, so I would suggest if you were wanting to do the best for your diet you would leave it out.
  • You could use any type of meat in this quiche, such as cooked Chicken, Ham, Tuna, or you could leave it out all together if you felt like it.
  • You could use any combination of vegetables to make this quiche, whatever you fancy, or whatever’s in the fridge. Just have a think about which vegetables could do with a little cook before you put them in the mixture.
  • You could easily make this in muffin tins (spray and wipe first), to have for lunch or as snacks. Just reduce the cooking time 🙂

EDIT: I got a lovely reminder to put garlic in to this recipe. Crush it, finely chop it, and add it  to the onions and other vegetables in the frypan. How could I forget?!?

I would love to hear about your versions of this quiche with your favourite meat/vegetable combinations, so please leave a message in the comments section…we will all love you! xoxo

L.

Baked Vanilla Custard Recipe

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Please Note: This recipe is from The Dukan Diet book and my husband and I don’t believe that it turned out tasty at all. Admittedly, the original recipe called for a vanilla bean and I didn’t have any, so I omitted it. When the custard came out if was very egg flavoured and not much vanilla flavoured, also, it wasn’t sweet at all. I have shown the recipe as I made it, as I know some people would like it the way it is. I will put in red the additions that I would make next time to make it more tasty. If you have a good custard recipe, or know how to tweak this one, please leave a comment, my husband would be very grateful 🙂

Baked Vanilla Custard Recipe

Serves 6

Suitable for the Attack Phase

5 Eggs

1 tbsp Vanilla Extract / 2 tbsp Vanilla Extract

1 1/2 cups Skim Milk

1 tsp Nutmeg

1/4 cup Splenda

1. Pre-heat oven to 150 degrees.

2. Prepare a bain marie with 6 small ramekins in a baking dish.

3. Crack the 5 Eggs into a large bowl.

4. Beat the eggs and add the Vanilla Extract, Nutmeg and Splenda.

5. Heat the milk slowly, without letting it boil. Slowly add it to the Egg mixture, stirring constantly.

6. Pour custard evenly into ramekins. I actually transferred my mixture to a plastic jug to make it easier to pour. Sprinkle some extra nutmeg over each ramekin.

7. Boil the kettle and pour the boiling water 3/4 up the sides of the ramekins.

8. Very carefully transfer to the oven. Bake for 30-35 minutes.

9. Allow to cool for another 2 hours in the bain marie.

  • This makes quite a ‘set’ custard, not runny.
  • I am going to try and salvage the custards you see here somehow, will let you know how I go 🙂

Enjoy !

L.