A few odd things happened today. I almost called this blog ‘an odd thing happened on a trip to the supermarket!’ Faced with cakes and biscuits several times today, I walked away without wanting or purchasing any. I tried a new YUMMY magic bullet smoothie and created/adapted a new delicious dinner recipe born from the fact that nothing was left out, and all I had was eggs , seeds and bulgur wheat!
Nutrition
Breakfast: strawberry apricot smoothie
Lunch: crackers and humous, apple
Dinner: bulgur wheat egg bake, yoghurt and fruit
Exercise: spin class
Strawberry apricot smoothie
- 1 cup frozen strawberries
- 2 apricots, halved and pitted
- 1 banana
- 1/4 cup plain yoghurt
- 1/4 cup orange juice
- 1/4 cup water
Add all and blend: hey presto!
Bulgur wheat egg bake with Thyme and Garlic
We had nothing left out for dinner. I didn’t want to buy in, or go out, so I googled quinoa and egg. This recipe came up. Then I discovered I had n quinoa! So, we adapted it, added some things to make it a main meal, then baked it. It was delicious!
INGREDIENTS
- 1 teaspoon butter or butter substitute
- 1/2 cup uncooked bulgur wheat
- One union, chopped and browned
- 2 slices bacon, chopped and browned
- 8 eggs
- 1 1/4 cup nonfat milk
- 1 tablespoon chopped garlic
- 1 teaspoon chopped thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups packed baby spinach, roughly chopped
- 1 cup finely shredded Romano or Parmesan cheese
Preheat oven to 180°C. Grease an 8-inch x 8-inch glass or metal baking dish with butter; set aside.
Soak bulgur wheat in hot water as per instructions. Tip into a fine mesh strainer and rinse under cold running water until water runs clear; drain well.
In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper, and quinoa. Stir in spinach, onion and bacon, then pour mixture into prepared dish.
Cover tightly with foil then jiggle dish gently from side to side so that bulgur wheat settles on the bottom in an even layer. Bake until just set, about 45 minutes.
Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more.
Set aside to let cool briefly, then slice and serve.
