Domestic Goddess my arse!

These are the recipes I'm good at... quick, simple, out of the store-cupboard and onto the plate fare. I never spend more than 30 minutes faffing in the kitchen. So there.

This will be my recipe & homemadey remedy diary.

If you have those 'OMG! It's lunchtime and all I've got is a parsnip and a packet of boil in the bag rice.' moments, then you're a kindred spirit and you know that bad planning is often the mother of great food. So welcome to fast slurpy soups and 'really?' salads made from what's left in the fridge.

Never, ever believe there isn't something wonderful to make from the last 3 ingredients in your kitchen. Unless those ingredients really are fairy liquid, eggshells and dead flies.

Monday, 23 February 2015

Green Deal Muffins!

I've just made these little marvels. So lovely and easy peasy. I've been taking a look at The Leptin Diet - I won't bore you with the deets: if you want to find out about the hormone leptin and how important it is to your weight loss campaign then you can find oodles and poodles on line about it.

One of the five simple rules of the Leptin Diet is to eat a high protein brekky - in fact this turns up in lots of advice from trainers, dieticians and all manner of trained experts way WAY more fancy and clever and qualified than I. So I'm not going to witter on about it. I'm just going to share this brilliant little eggy bake.

We'll be having them for breakfast tomorrow - or possibly for lunch. I'm loving oats, almond milk and a teaspoon of pnb at the moment for my protein rich start up - with a fresh juice loaded with ginger against the ridiculous weather we're having.

ONWARDS.... to the pots and pans my dears.

Here's what you need to make these dear little things.

6 fresh eggs
150 - 200g ricotta cheese (or cottage cheese)
1 big handful of spinach
shredded ham (optional)

salt and pepper

A muffin tin

Just put all of the ingredients (except the ham) into a high speed whizz and whack it up to high until the spinach has turned the mixture green.

Grease your muffin tin - and pour in the mixture to the top of each muffdimple. It's a thing!

Pop some shredded ham into the centre of each one.

Place in the oven mine is a fan and I was cooking baked sweet potatoes on 200C so use your judgement here - 150 - 200 seems about right.

They took about 20 mins to bake and rise.

I sometimes take them out a little early - and let them finish cooking in themselves on the side.

I'm pretty sure you are going to love these a lot - so you'll be making loads of them - in different combinations and you'll get used to how you like them.

They are perfect - high protein kick starters and they're wonderfully portable for packed lunches too.


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