baked tomatoes with cheesy rice filling

This is the perfect veggie recipe. Boasting good amounts of protein, low GI carbohydrate and fibre, it will sustain your energy levels and assist with muscle maintenance. 

It's such a versatile dish to make, as you can use whatever grain you prefer, add whatever herbs are in season, and use your favourite legumes. even swap the cheddar for some feta cheese - make it yours. 

Serves 4

1/2 cup low GI brown rice

1 cup (250ml) water

8 large ripe tomatoes

2 shallots, finely sliced

1 cup grated tasty cheese

125g can four bean mix, drained and rinsed

50g button mushrooms, finely chopped

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh basil

1.  Preheat oven to 160°C. In a saucepan over high heat bring rice and water to boil, stirring occasionally. Reduce heat to low, cover saucepan and simmer for 25 – 30 minutes. Remove saucepan from heat and stand, covered for 5 – 10 minutes.

2.  Cut tops off tomatoes. Gently spoon pulp out of tomatoes into a bowl. Mash pulp with a fork. Combine cooked rice, tomato pulp, shallots, ½ cup grated cheese, four bean mix, mushrooms parsley and basil.

3.  Divide rice mixture into tomatoes, top with remaining grated cheese. Place tomatoes into oven proof dish with enough hot water to come 1cm up the side of tomatoes.

4.  Place dish into oven, bake uncovered for 30 minutes, until cheese is melted and tomatoes have softened. Serve with green salad drizzled with olive oil.

Nutrition information (for two tomatoes): Kilojoules: 1311kJ (315cal) Protein: 17g Carbohydrate: 32g Fat: 11g Saturated fat: 7g Fibre: 7g sodium: 325g

Beetroot, chocolate and blueberry loaf with zesty, vanilla ricotta icing

I have a thing for beetroot but unfortunately my husband doesn't. I like to use it many different ways just to see if I can convince him. I have grated it through salads, roasted with some of his faves (think sweet potato and zucchini) and blended it with Greek yoghurt to make a dip. After all that, he STILL doesn't like beetroot....SO, I thought I would make him a cake. Everyone likes cake right?

There are many recipes around for beetroot cake but this is my interpretation. Do you think my husband liked it? 

NOPE....he didn't. But I hope your family likes it just as much as I did.

This recipe is gluten free for those requiring a gluten free diet and packs in the goodness through the beets, blueberries and ricotta.

Ingredients - Serves  12

2 Large beetroots, grated raw with skin

3 Eggs

 1 Teaspoon vanilla essence or vanilla bean paste

 ¼ Teaspoon of salt

 1 ½ Cups ground almond meal

¼ Cup of cocoa powder

¼ Cup olive oil

¼ Cup honey

1 Cup fresh or frozen blueberries (or substitute for raspberries)

1 Teaspoon baking powder

Method

Preheat oven to 180 degrees fan forced.

Combine raw beetroot, eggs, vanilla, ground almonds, cocoa powder, honey, oil and baking powder into a large bowl.

Fold through ¾ cup of the blueberries.

Spoon mixture into a paper lined loaf tin.

Bake for 40-50 minutes or until cooked through.

Remove from the oven and cool for approximately 15-20 minutes in the tin then transfer to a cooling rack until completely cool.

Zesty ricotta icing

Ingredients

250g Low fat ricotta

2 teaspoons of vanilla bean paste or vanilla extract/essence

Zest of a lemon

Lemon juice from ¼ of a lemon – or to taste

Method

While the loaf is cooling, combine the ricotta, lemon zest, lemon juice and vanilla and spread over the loaf.

Top with remaining berries and some lemon zest if desired.