Hi. Today I’m sharing with you an alternative recipe that I use when I’m trying to eat low carb but really fancy an old favourite, the tuna cucumber baguette.
I thought I’d create a recipe tonight made of a few of my favourite things. My little boy has been asking for a lasagne for sometime, and as we’re cutting our grain intake, I created this version of the classic lasagne with layers of aubergine (eggplant to my friends in the US!), thick beef ragu and a rich creamy wheat free cheese sauce. No oven required!
Tonight’s dinner is a great recipe I made up when I had just a few fresh ingredients lying around the kitchen some time ago. This twist on the classic burger uses lovely portabello mushrooms in place of a bun. On top of the burger is a tomato, chilli and parsley salsa. It’s finished with an avocado and pine nut side salad, drizzled in chilli infused olive oil.