LOSE IT-04.2019

54 LOSE IT! VOLUME 30

KEEP ON TRACK per serving

FAT 10G CARBS 1G PROTEIN 11G

coconut oil for greasing

8 jumbo eggs

200g mature cheddar cheese,

grated

100g mini Rosa tomatoes, halved

130g streaky bacon, cooked

and chopped

10g fresh parsley, chopped

Himalayan salt and black pepper

home-made tomato sauce

1. Preheat the oven to 180°C.
   Grease a 12-hole mini muffin tin.

EGG & BACON MUFFINS

MAKES 12

2. Crack the eggs into a bowl,
   whisk well and then add the
   grated cheese, tomatoes and
   bacon. Sprinkle over the parsley
   and season.


3. Pour the mixture into the
   prepared muffin pans and bake
   for 15–20 minutes or until mixture
   is puffed up and firm.


4. Remove from the oven, allow to
   cool then remove from the pan.


5. To serve: Serve warm with
   some home-made tomato sauce.

SPICY ROAST SALMON

WITH CUCUMBER

RIBBONS

SERVES 6

1.3kg side of salmon or trout

½ tsp cayenne pepper

2 tbsp Italian herbs, dried

½ tsp ginger, ground

1 tsp each sea salt flakes and

white pepper

juice and grated zest of ½ a ruby

grapefruit

2 tbsp honey

3 tbsp avocado oil

cucumber spaghetti to serve

lime, orange and grapefruit

slices to garnish

1. Preheat the oven to 180°C.
   Place the fish on a lined baking
   tray, mix together the cayenne
   pepper, herbs, ginger, salt and
   pepper and sprinkle over the fish.


2. Pour the grapefruit juice, honey
   and avocado oil into a jug and
   whisk to combine.


3. Roast the fish for 15 minutes,
   then remove from the oven and
   pour the grapefruit mixture over.
   Preheat the oven grill and grill the
   fish for 5–7 minutes or until golden
   and bubbling.


4. To serve: Serve fish at room
   temperature topped with
   cucumber spaghetti and sliced
   grapefruit and lemons.

KEEP ON TRACK per serving

FAT 32G CARBS 21G PROTEIN 38G

GREAT

GO-TO

FOR

KIDS