Vegetarian Frittata

by Vashte on November 5, 2013

Glutenfree – Wholefood- Weightloss- HealthyEating- Vegetarian-Easy Vegetarian Frittata

Over the weekend we had a family get-together. This does not happen as often as any of us would like, but we, like you, have busy lives. So we need to book time to see each other, which is rather a crack up as we only live an hour away at the most. Such is life :) Our get-togethers are usually relaxed informal affairs and this one was no different. A BBQ around the pool as the sun sets over our glorious Gold Coast.. albeit a tad windy but never mind. The little ones still went for a dip.. so Mum had to get wet as well! We like to cater ‘pot-luck’ style which is where everyone brings a plate- with food on it. We have a foodie family so it is a rare day everyone turns up with a bag of fact we are all so healthy it is more likely a competition to see who can bring the tastiest, healthy dish :) Happy days!

My Mum brought a delicious bean salad- enough to feed an army. As we had 5 salads between 6 adults and 2 children, we had some to spare. The bean salad is now in my frittata. In fact it is the main ingredient of my frittata today! I hate wasting good food, so as the salad won’t last another day being fresh and crispy, I turned it into dinner tonight!

This is how you cook smart, healthy meals that everyone loves, and they remain great for the waistline and the pocket.

I am appalled at the amount of people who just throw good food out if it is not eaten on the day/night. In a world where people complain about not having enough money to buy items they need.. why are we such a throw away society?

Get smart with your cooking and rehash last nights dinner as tomorrow’s lunch. If your kids don’t like it to begin with, then make them go without. Simple really. If your husband or wife doesn’t like it- reason with them to help set a good example. Life is not complicated unless we make it so. If we have prepared and delivered a delicious healthy meal and there are left overs, make sure they are used the next day. It saves time preparing more food, and saves unnecessary waste. Time is money if case you were not aware, and not too many people are making money whilst stuck behind a kitchen sink. As important as good nutrition is- we don’t need to live there.

A frittata is a great meal any time of the day. It is easy an can be prepared in no time at all. It an be refrigerated for later that day or even frozen for a meal on the run. Add meat if you like- some people add quinoa, chia, cheese- the options are endless! I just want to you to see and understand how easy healthy cooking is when you use basic ingredients, from the garden (or shops which is more likely). We do not need to buy pre made rubbish. This frittata takes all of 5-10 minutes throwing any veges, meats, seeds in that you like, then whisking it up with a few eggs – I used 7 free range eggs – to mix everything, add herbs to season and then into a baking tray at around 180C for about 30 minutes. That is it. Simple.

Here you have good protein and good fat, along with great vegetables to aid digestion. This is a perfect meal. Vegetarian Frittata

Hey presto you have a frittata!

xx Vashte xx




Halloumi and Zucchini Gluten Free Fritters

by Vashte on March 3, 2012

Halloumi is a Middle Eastern cheese often used for grilling. Many people call it the ‘squeeky’ cheese. Halloumi is produced as a mixture of goat’s and sheep’s milk, and is similar to mozzarella cheese.

This cheese can be fried or grilled due to its high melting point and  halloumi is often paired with salads and fruits, particularly watermelon.  I LOVE IT!!


  • 300g Zucchini
  • 4 spring onions thinly sliced
  • 200g halloumicoarsely grated
  • ¼ cup Gluten Free flour
  • 2 eggs
  • 1 tbsp chopped fresh dill to garnish
  •  Cup Greek Yoghurt

How to make it work:

Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands or in a clean tea towel.  Combine the zucchini with the spring onion, halloumi, flour, eggs and dill.  Season well with salt and cracked pepper

Heat your oil- (use either rice bran oil or coconut oil) in a large heavy-based frying pan.  Form fritters (using heaped teaspoons of the mixture) and cook in batches for 2 minutes each side, or until golden and firm.  Drain on crumpled paper towels.  Top each fritter with ½ a teaspoon of yoghurt.

Makes 45 – so you can feed an army :)

Of course you can have these for lunch, for dinner, or as a snack. Hot or cold. You choose.


BBQ Maple Balsamic Tofu

by Vashte on January 29, 2012

Another incredibly simple but oh so tasty dish. There is a theme to my cooking. Simple fast, healthy and tasty. Time is of essence!!


  • 1 packet extra firm tofu, cut into 8 slices
  • 1/4 cup balsamic vinegar
  • 1/3 cup maple syrup
  • 2 tbsp water
  • 1 tbsp olive oil
  • salt and pepper to taste

How to make it work:

  1. Whisk together all ingredients in a bowl- not the tofu!!
  2.  Place tofu in a baking dish. Pour half of the marinade over tofu. Turn to coat.
  3. Marinate for 30 minutes. Turn once.
  4. Heat the grill to medium high.
  5. Bring the remainder of the marinade to bubbling over medium heat, reduce heat and simmer for approx 10 minutes or until thick and syrupy.
  6. Grill tofu for 3-4 mins per side, whilst the marinade is reducing.
  7. Grill tofu on each side for 3-4 minutes and baste tofu with marinade with each turn.
  8. Drizzle remainder of marinade over tofu and serve with lightly sautéed broccoli, or greens of your choice. Quinoa for carbs, or pasta of your choice if you prefer.