Looking for a meal that’s both low-carb and low-cost? Then we got you covered with these tasty Asian egg wraps filled with shrimp and fresh veg.

SERVES 8 // COOK TIME 40 min

INGREDIENTS
For the omelettes
8 eggs
3 tbsp water
Salt
4 tsp butter
For the filling
200 g shrimp, cooked
2 large carrots, peeled and julienned
1 cucumber, julienned
1 red pepper, seeded and julienned
1 avocado, peeled and julienned

METHOD
For the omelettes
1. Whisk together the eggs, water and a large pinch of salt.
2. Melt ½ tsp butter in a 15 cm non-stick pan until it starts to bubble (you want a small pan to make cute little wraps).
3. Add 2–3 tbsp egg mix to the pan and tilt to coat the bottom. Let it cook through slowly.
4. Repeat the process to make all the omelettes.
For the filling
1. Divide the filling ingredients between the omelettes and roll up into wraps. Slice into rounds like sushi, if you wish.
2. Serve the egg wraps with mayonnaise and sweet chilli sauce for dipping.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

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With a glorious change of season comes some glorious veggies – fill your plate with these healthy baked Parmesan pumpkin fries.

Serves 4 // COOKING TIME 1 hour

INGREDIENTS
1 small pumpkin
4 cups water
1 tbsp cornflour
1 tbsp olive oil
1 tsp paprika
3 tbsp Parmesan, grated
To serve
¼ cup fresh parsley, chopped
1 tsp sea salt
2 tbsp pumpkin seeds, toasted

METHOD
1. Preheat oven to 220°C and line two baking trays with baking paper.
2. Slice the pumpkin in half and scoop out the seeds and pulp. Using a vegetable peeler, peel the pumpkin, then cut the flesh into 1.5 cm fries.
3. Soak the pumpkin fries in cold water for 30 minutes, then drain and pat dry with paper towel.
4. Place the cornflour and pumpkin fries in a large bowl. Mix to cover the fries well.
5. Drizzle with olive oil, and then add the paprika. Toss to coat.
6. Bake the fries in a single layer for 20 minutes, or until crisp and golden brown.
7. Remove the fries from the oven and turn the heat to grill. Sprinkle the fries with Parmesan and return to the oven, grilling them for a further 5 minutes.
8. To serve, top with fresh parsley, sea salt and toasted pumpkin seeds.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

We can’t forget the OG veggie-alternative – baked baby marrow fries!

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If you’re worried about rolling into 2021, try sticking to the good carbs these holidays with our delicious pumpkin and sage cannelloni.

SERVES 4 // COOKING TIME 1 hour 35 min

INGREDIENTS
800 g pumpkin, chopped and roasted
2 tbsp olive oil
6–10 sage leaves, plus extra to sprinkle
Salt and black pepper
2 wheels feta, plus extra to sprinkle
2 eggs
250 g cream cheese
2½ cups almond flour
3 tbsp psyllium husks
1 cup cream

METHOD
1. Preheat oven to 180ºC.
2. Toss the pumpkin with oil, sage, and salt and pepper to taste. Roast for 20–25 minutes, until soft in the middle with golden edges.
3. Lightly mash the pumpkin and feta together. Set aside.
4. Whisk the eggs and cream cheese together. Use a wooden spoon to mix in almond flour and psyllium husks. Leave to stiffen for 20 minutes.
5. Roll out the mixture into lasagne-shaped sheets.
6. Dollop a little bit of filling on to each sheet and roll up. Cut in half. Pack all the rolls into an ovenproof dish.
7. Pour over the cream and sprinkle with extra feta and sage. Bake for 35 minutes and serve your pumpkin and sage cannelloni hot.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

It wouldn’t be summer in SA without some sweet fruit on the menu. Try our Hawaiian-spiced chicken and mango on low-GI bread for extra flavourful, healthy snacks.

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We put a health-conscious spin on one of South Africa’s much-loved combos for a low-carb option. Get the braai ready for this cauli-pap and wors.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the wors
8 mushrooms
1 green pepper, cubed
½ red onion, petals separated
400 g skinny boerewors
For the cauli-pap
1 cauliflower, florets
2 garlic cloves
2 tbsp smooth cottage cheese
1 tsp olive oil
For the tomato salsa
2 tomatoes, chopped
½ red onion, finely chopped
1 garlic clove, minced
1 green chilli, finely chopped
3 tbsp chopped coriander
1 tbsp lemon juice
1 tbsp olive oil
Pinch cumin

METHOD
For the wors
1. Thread 4 skewers with a mushroom, a piece of green pepper and an onion petal. Divide the boerewors into four. Coil it and thread it onto the skewers. Finish each one with another onion petal, piece of green pepper and a mushroom.
2. Braai over medium coals for about 8 minutes, turning occasionally, until cooked.
For the cauli-pap
1. Steam the cauliflower and garlic for about 6 minutes, until the cauliflower is soft. Cool slightly.
2. Transfer to a bowl and add the cottage cheese and olive oil. Mash until the mixture resembles krummel pap. Season to taste.
For the tomato salsa
1. Mix all the ingredients in a bowl and season to taste.
2. Serve with the cauliflower pap and wors, with lemon wedges.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Cauliflower makes a great alternative for many carby foods, including bread. Check out this cauliflower bread recipe with avo slices.

The post Low-carb cauli-pap and wors with tomato salsa appeared first on MyKitchen.

Low-carb but still packing all the flavour, this Mexican pulled chicken on brinjal steaks recipe is one for the healthy books!

SERVES 4 // COOKING TIME 2 hours

INGREDIENTS
1 red onion, chopped
1 red pepper, chopped
2 garlic cloves, chopped
2 tins tomato relish
¼ cup lemon juice
1 tsp dried origanum
1 tsp ground coriander
¼ tsp cayenne pepper
8 skinless chicken thighs, with bones
3 brinjals, thickly sliced
1 tsp cumin

METHOD
1. Preheat oven to 180ºC.
2. Heat some oil in a pan over medium heat. Add the onion, red pepper and garlic, and fry until soft and translucent.
3. Add the relish, lemon juice and spices, then reduce the heat to a simmer for 5 minutes.
4. Spread the chicken out in a casserole dish and pour over the sauce. Bake uncovered for 1½ hours.
5. Shred the chicken with a fork and discard the bones. Season to taste.
6. Sprinkle the brinjal slices with cumin and steam for 12−15 minutes, until just tender.
7. Spoon the chicken over the brinjal steaks and serve immediately.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Keen to go meat-free with this dish? Try our pan-fried brinjal slices with tomato sauce.

The post Mexican pulled chicken on brinjal steaks appeared first on MyKitchen.

The next time you’re craving a salty crisp, opt for these kelp crackers with coconut butter for a snack high in healthy fats.

MAKES 10–15 // COOKING TIME 45 min

INGREDIENTS
1½ cups pumpkin seeds
1½ cups sunflower seeds
3 tbsp psyllium husk
1 tbsp kelp powder
Salt and black pepper
300–350 ml water
2 cups desiccated coconut

METHOD
1. Preheat oven to 180°C.
2. Mix seeds, psyllium husk, kelp powder, salt and pepper. Add enough water to make everything stick together.
3. Roll out the mixture between 2 sheets of baking paper until thin and even. Remove the top sheet, transfer to a baking tray and bake for 20–25 minutes, until crispy.
4. Break the cracker into smaller pieces.
5. Place the coconut in a blender. Blitz until the oils are released and it takes on a buttery consistency. This should take 5–10 minutes. Serve with the crackers.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Treat your guests to a healthy spread of these kelp crackers, and serve it with our smoked snoek pâté.

The post Homemade kelp crackers with coconut butter appeared first on MyKitchen.