Thread: Too good to be "legal"!! **RECIPES**

FElt like cooking tonight, and this is what I came up with.

As usual, measurements should be adjusted to taste, as I never measure - these are guestimates.

Christmas Pasta Recipe

BL that sounds lovely and healthy aswell

Mixed Rice and Lentil Pilaf with Roast Vegetables, Cabbage and Caraway

Preheat oven to 200c

½ cup wild rice
1 ½ cups basmati brown rice
½ cup red lentils
¼ cup linseeds
2 cloves smoked garlic made into a paste with salt
5 cups water

Bring water to a boil and add salt if you wish. Stir in garlic paste and wild rice and simmer covered about 5-8 minutes.
Add brown rice. Bring to a simmer, cover and cook 10 minutes.
Add lentils and seeds, return to gentle simmer, cover and cook about 10 minutes. You may need to add more water at this stage.

Should take about 25-30 minutes max to cook the grains. When cooked to your preference of texture, turn off heat. Can keep covered until veggies are ready. Is good at room temperature also.


Meanwhile, prepare:
2 Carrots, cut into 1” chunks
1 red onion, stem left intact, quartered
2 peppers, any colour, cut into 1”chunks
1-2 leaks cut into 2” lengths.
Several cloves smoked garlic, you do not need to remove paper. Regular garlic is fine.
½ savoy cabbage cut into 1” slices
Sea salt
Black peppers
Caraway seeds.

In a roasting dish, very lightly drizzle a small amount of olive oil over all the vegetables except the cabbage. Season with Salt and pepper to taste and give a stir

In a separate pan, or tray, lay out cabbage in a single layer. Drizzle with a bit of olive oil, season with Salt and pepper and sprinkle caraway seeds over.

Roast Vegetables for about 30 minutes, Cabbage only takes about 20.

Serve the roasted veg and garlic with the pilaf.

Food for the soul. J

Awesome Rice Salad

This came to me about 3am. I almost got up and made it then!! lol But it is gorgeous. As usual, no real measurements - just use to your taste, and sense, but if you have any questions fire away!


Few cups of the Rice Pilaf from the previous recipe
couple of Kiwi, peeled and sliced
bunch of spring onions, sliced,
small yellow bell pepper, diced
about 1/4 red onion sliced thin
couple of satsumas, peeled and sectioned
ripe avocado, peeled and cut in to chunks


dressing: juice of one lime, 2-3 tablespoons olive oil, 1 tablespoon sesame oil, clove of smoked garlic sliced thin, small amount of sugar, cayenne pepper, coconut S&P.

Top with roasted seeds.

Scrummmy! Makes a great big bowl full for about 4 or 5 meals ahead.

I'm not on RTM yet, but am getting excited for when I can eat hummus again!

Found this lighter life recipe
http://www.lighterlifeontour.com/recipes/hummus.pdf
Think it might be in the RTM book but thought i'd post it on here just incase it's not

Yummy ! thanks

humus is something that I think is best avoided for me. I litterally could eat a bath full. It would be such a trigger.....and it does not fill me up or even satisfy me...its like an empty dip, because its so blended I could not see it as highly calorific (I knew it was) but the high card, fat and protein combo in easily consumable availability...no bad food to be avoided, in whatever form. I would eat more humus that chocolate or crisps.

I dont think snack type foods are something that I will be considering any time soon.

Im hoping for full square meals, cut out snacks. conscious eating, and for me that would be diffiuclt with humus as i know I would have a conveyer belt attitude to eating it.

The only thing that makes hummus fattening is the copius amounts of olive oil typically used.

By substituting the oil with Quark (I use FF fromage Frais) then it essentially becomes a low fat healthy food.

I use it as a spread on wraps, instead of cream cheese or other spreadable things. A little goes a long way, and chick peas are low GI so they sustain hunger.

Good to know your boundaries though FLex, and if you think it would be a trigger, then avoid it = but there are ways to make it low fat. Or even non fat.

I love the stuff. Fromage Frais is nice because its softer and looser - I would think quark would make it quite stiff - but that would be good for spreading, etc.

Thanks for the recipe.

I'm so glad that I have found this forum all these recipes look fab and I can't wait to start trying them out for myself. Only a few more days left to go then I can start eating again

I posted these on the LLL recipe thread, but would work on various stages of RTM too!

Chicken fajitas - Generously serves 2!

2 chicken breasts sliced
1 onion thinly sliced
1 red pepper thinly sliced
1 yellow pepper thinkly sliced
1 beef tomato chopped into small cubes
1 pot fat free yoghurt (I use Total)
chopped chillies or Tobasco sauce
1/2 sachet of Schwartz Mexican fajita spice mix
1 large lettuce

• cook the fajitas according to the instructions on the spice packet
• use the large lettuce leaves to wrap the chicken mixture, yoghurt, tomato and chillies.

Lamb Tagine - slow cooker recipe Serves 2

100g black/green lentils
300g lean lamb chopped into chunks
3 carrots chopped into large chunks
1 large onion chopped into large chunks
2 cans of chopped tomatoes
3 cloves of garlic
2 tsp paprika
2 tsp cumin
1 tsp ground ginger
1-2 tsp chilli powder (depending how spicy you like)
handful of finely chopped rosmary

• put carrots, onion and lentils into the slow cooker
• brown meat quickly in some fry light and place on top of veg
• mix garlic and herbs into the tomatoes and pour over meat
• season generously with salt and pepper
• cook on low for about 6 hours until the meat starts to fall apart and the lentils are tender
• serve with green veg if required