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Baby marrow and carrot flapjacks with herby cottage cheese.

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

Recommended for: Breakfast
Serves: 1 female

INGREDIENTS:

  • PROTEIN:
    • 1 egg
    • 2 Tbsp low fat cottage cheese.
  • VEGETABLES/FRUIT:
    • 1 small baby marrow
    • 1 smallish carrot
    • Chopped parsley, basil and other herbs of choice.
  • SMART CARBS
    • 2 Tbsp oats
  • HEALTHY FAT:
    • 1 Tbsp coconut or olive oil for frying
  • HERBS, SPICES AND EXTRAS:
    • Salt
    • Pepper
    • Vegetable spice
    • Garlic salt (optional)

UTENSILS:

  • Chopping board
  • Grater
  • Frying pan
  • Bowl
  • Sieve
  • Measuring spoons

INSTRUCTIONS:

  • Grate your carrot and baby marrow, sprinkle with salt and put it in a sieve. Leave to stand for 5 minutes to release the excess water from the vegetables.
  • Chop up your herbs and add them to the cottage cheese. Season to taste.
  • Break your egg into a bowl and add the oats. Mix well.
  • Squeeze out the grated carrot and baby marrow and add them to the egg/ oat mixture.
  • Heat the frying pan and coat with the olive oil.
  • When the pan is hot, add the mixture, one scoop at a time, to make two flapjacks.
  • Fry on one side for about a minute and then flip it and fry on the other side until it is golden brown and cooked through (about a minute).

TO SERVE:

  • Put the veggie flapjacks on the serving plate and top each one with some of the herby cottage cheese.
  • Serve with a slice of lemon for garnish.

Enjoy!

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