Traditionally, meat is not allowed to be consumed on Good Friday, so we’ve put together a few recipe ideas to help you out this Easter.
Spinach & Ricotta Pie
Combine almonds linseed, sea salt, eggs and oil into a mixing bowl and mix through using your hands until you form a lovely dough. Roll out into a round shape between 2 sheets of baking paper then line a 25 cm pie plate that has been lightly brushed with olive oil and coated in almond meal to prevent sticking.
500 g spinach leaves
2 leeks sliced or onions sliced
pinch black pepper and sea salt
handful fresh basil, sliced
400 g fresh ricotta cheese
In a large deep pot, saute onion or leek until soft over a low to medium heat in 1 tablespoon of olive or grape seed oil. Add spinach leaves – you may have to add in 2 batches if spinach doesn’t fit it, but that’s cool. Season with a little sea salt, pepper, nutmeg and basil. Cook only until spinach has wilted then remove from the heat and drain out any excess liquid.
Add the ricotta and mix through until combined. Now remember if you want to make this dairy free use cooked cannelini beans in place of the ricotta and puree with roasted garlic and a little olive oil. fold this through the spinach. Ricotta however gives a lovely creaminess to the pie and mellows out the spinach.
Spoon the filling into the pastry lined pie shell and bake for 35 – 45 minutes in a moderate 180 C oven until golden.
Serve alone or with a baby spinach salad drizzled with aged balsamic and enjoy.
Nutrition info per serve – serves 12
Protein: 13 g
Carbs: 3 g
Total fat: 27 g
Saturated fat: 4.1 g
Fiber: 4.4 g
Chickpea & Rosemary Baked Frittata
large handful freshly grated parmesan cheese
1 can chickpeas (400g / 14oz), drained
2 sprigs rosemary, leaves picked
Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
Line a 20cm (8in) spring form pan with baking paper & grease generously with olive oil.
Whisk together lightly eggs and parmesan. Season.
Place chickpeas in the prepared tin. Pour over the egg mixture & scatter over the rosemary. Season.
Place on the preheated tray and bake until golden and puffy and the center feels firm and springy, about 15 minutes.
Tuna Casserole W/ Greek Yogurt
8 oz pasta
1 small-medium bag frozen mixed veggies (carrots, corn, peas)
¼ pound Shiitake mushrooms, chopped
2 handfuls spinach
bell peppers, mixed colors
12-15 oz tuna
2 tsp garlic
1 cup 2% milk
1 cup almond milk
½ c Greek yogurt
2 Tbsp whole wheat flour
3 Tbsp mustard
2 tsp basil
2 tsp thyme
½ tsp cayenne
½ tsp salt
1 tsp pepper
½ c grated Parmesan cheese
Whole Wheat bread crumbs
Preheat oven to 325
Cook the noodles according to the directions on the package
In a skillet, heat some olive oil. Add mushrooms, and cook 2 or 3 minutes. Add garlic and bell peppers, cook 3 or 4 minutes more. Add spinach & let it wilt
Make the sauce: In a pot, add the milk. Whisk continuously on medium until they’re on the verge of boiling.
Add Greek yogurt & flour, basil, thyme, cayenne, mustard, salt and pepper, all while continuing to stir
Add ½ of the Parmesan cheese and remove from heat
Combine noodles, tuna, sauce, frozen veggies, along with the cooked mushrooms and spinach
Transfer to a baking dish, top with the remaining Parmesan cheese, and place under the broiler until golden brown
Sprinkle with whole wheat bread crumbs
Serving size: ⅛ Total Recipe Calories: 258 Fat: 4.29 Carbohydrates: 34.05 Sugar: 4.09 Fiber: 5.91 Protein: 22.54
1 teaspoon salted butter + extra for buttering the rolls
1 teaspoon olive oil
2 shallots, thinly sliced
2 tablespoon cognac (we used Hennessey)
1 clove garlic, chopped
3/4 cup 2% milk
1 tablespoon tomato paste
1 tablespoon tarragon, roughly chopped
Salt and pepper, to taste
2, 1 1/4 pound lobsters, cooked and chopped into bite-sized pieces
2 lettuce leaves, halved
4 small rustic whole grain rolls
1 lemon, cut into wedges
Prepare lobsters as desired, set aside to cool.
Heat butter and olive oil in a sauté over medium heat. Sauté shallots 5 minutes until soft and fragrant add the cognac, tomato paste and garlic and reduce the heat to low. Heat about 5 more minutes on low (alcohol will burn off) then add milk, tarragon and salt and pepper to taste. Remove from heat.
Toast and butter the rolls. Add a lettuce leave to each roll plus 1/4 of the lobster meat. Add a tablespoon of sauce to each slider.
Serve with grilled corn and coleslaw.
Total Calories: 250
3g Saturated Fat