Lose It! – July 2019

80 LOSE IT! VOLUME 31

CODDLED EGGS

SERVES 4

1 tbsp ghee

2 spring onions, finely chopped

180g button mushrooms, halved

Himalayan salt and black pepper

½ cup cream

4 jumbo eggs, at room temperature

4 bay leaves

low-carb crackers to serve

1. Preheat the oven to 160°C. Heat the ghee in
   a pan, add the spring onions and mushrooms
   and sauté until golden. Season and set aside.


2. Divide the mixture between 4 ramekins and
   add the cream.


3. Crack an egg into each of the ramekins and
   add a bay leaf.


4. Place the ramekins into a bain marie, fill
   three quarters with hot water and bake for
   10–12 minutes or until the eggs are firm or
   cooked to your liking.


5. To serve: Serve warm, with low-carb
   crackers. ■

KEEP ON TRACK per serving

FAT 15G CARBS 3G PROTEIN 10G

1. Place the sliced
   courgettes into a
   colander and sprinkle
   with coarse salt. Allow
   to stand for 20 minutes
   and then gently rinse
   and pat dry.


2. Preheat the oven
   to 180°C. Place the
   courgette strips onto
   a baking tray and bake
   for 10 minutes. Remove
   and set aside.


3. Heat the coconut
   oil in a pan, toss in the
   garlic and onion and
   sauté until golden.

Place in a bowl along

with the cooked

pumpkin, stir through

the coconut flour and

season well.

4. Place the ricotta,
   egg yolks and sour
   cream in another bowl,
   season well and whisk
   to combine.


5. To assemble:
   Add half the pumpkin
   mixture to the base
   of a baking dish and
   top with half the
   courgettes then pour
   over all the passata.
   6. Top the passata
   with half of the ricotta
   mixture and add the
   remaining pumpkin.
   Top the pumpkin layer
   with the remaining
   courgettes and pour
   over the rest of the
   ricotta, spreading it
   out to form a smooth
   layer. Sprinkle grated
   cheese over. Bake
   for 45–55 minutes
   or until golden and
   cooked through.
   7. To serve: Serve
   hot, with a green salad.

RICOTTA AND PUMPKIN LOW-CARB BAKE SERVES 6

KEEP ON TRACK per serving

FAT 29G CARBS 22G PROTEIN 18G

6 large courgettes, sliced

lengthways

coarse salt

2 tbsp coconut oil

2 cloves garlic, minced

1 onion, chopped

700g pumpkin, cooked,

mashed and strained

2 tsp coconut flour

400g ricotta cheese, crumbled

2 egg yolks

1 cup sour cream

½ cup tomato passata

100g Cheddar cheese, grated

5

Coddled eggs

COOKING