Lose It! – July 2019

KEEP ON TRACK per serving

FAT 22G CARBS 10G PROTEIN 15G

EGGPLANT STUFFED

WITH MOZZARELLA

AND TOMATO

SERVES 2 FOR DINNER

& 2 FOR LUNCH

3 medium eggplants

coarse salt for sprinkling

200g mozzarella cheese, sliced

into rounds

3 tomatoes, sliced into rounds

3 tbsp coconut oil

2g basil leaves

double cream yoghurt to serve

1. Slice the eggplant vertically,
   making sure not to cut all the way
   through. Sprinkle with salt and set
   aside for 30 minutes.


2. Remove the salt, rinse and pat
   dry. Preheat the oven to 190°C.
   Place the rounds of cheese and
   tomato into the eggplant cuts,
   brush the eggplant with coconut
   oil and place into a roasting dish.
   Bake for 45–50 minutes or until
   cooked through.


3. To serve: Serve one eggplant
   per person, garnished with basil
   leaves. Serve with double cream
   yoghurt.

250g cauliflower rice, cooked

30g pistachio nuts

50g mini Rosa tomatoes

olive oil to drizzle

Chop the remaining eggplant

into cubes, toss with the cauli

rice, pistachio and tomatoes

and drizzle with olive oil.

FAT 29G CARBS 20G PROTEIN 20G

1 egg, beaten

1 tbsp coconut oil

Mix together the remaining

fish, mashed pumpkin and

the egg. Season and form

into small patties. Heat

the coconut oil and fry the

patties until golden.

FAT 28G CARBS 10G PROTEIN 31G

600g fish fillets (we used hake)

2 tbsp coconut oil

Himalayan salt and black pepper

FOR THE TOPPING

120g mini Rosa tomatoes, chopped

2 tsp capers

50g Parmesan cheese, grated

450g pumpkin, cooked and mashed

2 tsp ghee

1. Preheat the oven to 190°C.
   Brush the fish with coconut oil
   and season well. Top the fish
   with the chopped tomatoes and
   capers and sprinkle with
   Parmesan cheese. Bake for
   15–20 minutes or until cooked
   through.


2. For the pumpkin mash:
   Place the warm pumpkin in a
   bowl, add the ghee and season
   well. Stir well to combine.


3. To serve: Divide half the
   pumpkin between 2 plates and
   top with 2 of the fish fillets.

KEEP ON TRACK per serving

FAT 19G CARBS 10G PROTEIN 28G

FISH WITH PARMESAN AND TOMATO

SERVES 2 FOR DINNER & 2 FOR LUNCH

54 LOSE IT! VOLUME 31