Zucchini bread

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Article by 

Kara O'Rourke

Hi Everyone,

Summer is here, more freedoms are here, and it has given us a renewed zest for life.

These recipes are “Summer Meals that Heal”, and have been selected for their nutritional benefits and are guaranteed to put a spring in your step.

I had to include my foodie friend Anne’s refreshing Quinoa salad and her favourite Zucchini bread recipes.

Often eaten together and will leave you feeling light and full of energy.

Enjoy preparing these meals and don’t forget the secret sauce of ‘love’ which makes all meals taste bellissima.


This recipe is great to freeze and makes a delicious and simple breakfast, with optional bacon and cheese. To freeze, slice the loaf and freeze individual slices. Microwave the zucchini bread whilst the egg is poaching. Top the warm zucchini bread with tomato relish and then the poached egg.

INGREDIENTS

4 eggs
1⁄4 cup olive oil
2 zucchini, grated (or 1 zucchini and 1 carrot)
1 cup bacon, diced, cooked and cooled
1 cup cheese, grated (1⁄2 cheddar and 1⁄2 parmesan is good)
1 cup self-raising flour
1⁄2 tsp baking powder
1⁄2 tsp bicarbonate of soda
Pinch of salt
Black pepper

METHOD

Preheat oven to 160C (fan-forced) and line a loaf tin with baking paper. Cook bacon
in a frypan and set aside to cool. In a bowl, whisk the eggs and oil together.

Add the grated zucchini, cheese and bacon and stir to combine. Add the flour, baking powder, bicarb soda, salt and pepper and mix again. Spoon into the prepared tin and bake for 1 hour or until a skewer is inserted comes out clean.

Remove from the oven and leave in the tin for 10 minutes before transferring to a wire rack to cool completely.


Quinoa Salad

Enjoy preparing these meals and don’t forget the secret sauce of ‘love’ which makes all meals taste bellissima

Quinoa is a delicious, gluten free grain (actually it’s more of a seed) that is available in supermarkets. It is packed full of nutrients – high in protein, vitamins and minerals.

It comes in three main colours: red, white and black, which are often found in combination and they taste very similar. You can use any combination of fruit and or vegetables you have on hand: roast pumpkin, corn, raisins, mango, sun dried tomato, beetroot, broccoli, beans, mushrooms are all fantastic in this salad.

INGREDIENTS

1/4 cup uncooked quinoa 1 cup water or stock
1 Lebanese cucumber, chopped
2 tomatoes, chopped
1⁄2 small red onion, finely chopped (soak in cold water for a few minutes after chopping)
1⁄2 avocado, chopped into small cubes
10 kalamata olives, finely chopped
Handful of fresh mint leaves, finely chopped

Dressing

Juice or 1⁄2 lemon
2 tablespoon olive oil
2 tablespoon balsamic vinegar
Pinch salt Pepper

METHOD

To cook quinoa: Rinse quinoa thoroughly. This removes any natural bitter flavour. Add rinsed quinoa to the cooking liquid and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (10 to 15 minutes). You can tell that it’s cooked when it is a little translucent in the centre. Fluff with a fork. Allow to cool.

To Assemble: Add each of the chopped ingredients to a bowl with cooled quinoa. Sprinkle the lemon juice, olive oil, balsamic vinegar, salt and pepper over the ingredients and toss well. Delicious served with slice of Zucchini bread.

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