I started a recipe blog called “Life is Too Short to Eat Lettuce” in 2015. At that stage I was a guru (in my own eyes) in healthy eating and was involved with a well-known weigh-loss organisation. Well, in the meantime a LOT has changed and I’ve gone the total opposite way. During the past couple of years I have gained a lot of weight, and to be honest, I don’t feel comfortable in my own skin anymore. Okay – this is getting a little too honest I guess!
So moving on quickly!
As a result of being not as healthy as I can be, I have neglected my original blog, (Life’s too short….) quite a bit. With about 135 recipes, I figured that I have more than enough healthier options to choose from, so why not actually use it!
So one of my NUMEROUS projects this year is to revisit some of these recipes and try ’em again! AND to maybe edit some of the posts and add some more photos. When I originally started the blog is was simply just to share recipes with my close friends, so there are some real shocking photos – don’t judge me – with text added *facepalm*. When I started the blog, that was absolutely fine, but now I am ready to improve a bit – and see where it takes me. Making some of these recipes will hopefully help me ‘fake it till I make it’ 😉
So here are the first recipes I posted on that blog: “Egg Muffins” with Homemade Sugar-free Chutney
These egg muffins are so quick and easy to whip up. Because it is baked in muffin tins, it is easy to cook as well – and gives you lovely lil’ individual portions. I made this as a ‘New Years’ breakfast – protein-rich and a healthy way to start the new year.
Serves 4 (5 egg muffins per person – so you can easily double the recipe if need be)
It is basically a one-step recipe: 4 eggs, ¼ cup of milk, aromat/salt, black pepper = whisk together!
When it comes to adding additional ingredients or fillings, there are so many suggestions – feel free to add some of these!
Feta (or any other low fat cheese)
Balsamic Roasted Red Onions
Fresh Herbs – basil, coriander, parsley
Italian Herb mix
I used Roasted Butternut, Roasted Yellow Peppers, Cherry tomatoes and Corn with fresh parsley and smoked paprika.
Spray muffin/quiche pan with non-stick spray. Place mixture of fillings (mix and match to your taste – fill the cups about 3/4 full) in shallow muffin/mini quiche pans. Pour egg and milk mixture over. Top with herbs and other seasonings.
Place in pre-heated oven (180C) and bake for about 8 minutes.
Serve with Sugar-free Tomato and Apple Chutney
Sugar-Free Tomato and Apple Chutney
I really like how it turned out! Try it on a sandwich, with cheese or cured meat, roasted chicken, egg dishes or stir a spoonful into lean ground beef, chicken or pork to add a bit of zing!
So here goes!
1 tablespoon olive oil
1 finely chopped onion
1/2 teaspoon smoked chili flakes
1 teaspoon finely chopped garlic – fresh if you can!
1 teaspoon fresh ginger, grated
1/2 teaspoon cardamon seeds
1/2 teaspoon mustard seeds
2 chopped tomatoes
1 apple, peeled and chopped
4 sachets artificial sweeteners
100ml white vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
- Start first with peeling the tomatoes. If you haven’t tried it before – simply cover the tomatoes with boiling water and leave for about five – ten minutes. The skin of the tomato will peel off very easily.
- Fry onions and spices in olive oil on medium heat.
- Add rest of ingredients and simmer at low heat for about 30 minutes until liquid is reduced. You can add a little water if you see that it the chutney is too ‘dry’.
- Cool off and bottle
- This will keep in the fridge for a good couple of days. Because this is a ‘fresh’ chutney, with not a lot of sugar added – I will not suggest keeping it for longer than 2 weeks. This makes a small batch – about 250ml.