Roasted butternut and tuna quiche

Hello friends,

To celebrate the fact that I once again have uncapped wifi (can I get a whoop whoop) , I decided to blow some life back into my blog again.

Since changing jobs, I have more time available for myself once again.  It truly is amazing and also a blessing to be able to do what I love so much.  The health and fitness industry is a great passion for me and definitely the path I would like to follow in life.

Pre-heat your oven to 180 deg.

Mix together ( in no particular order)
200g pre-oven roasted butternut.  Chopped in cubes
Half of a chopped onion
100g chopped green bell pepper
1 medium chopped tomato
2 cans of tuna (drained)
2 whole eggs
150g egg whites
1 Tablespoon mustard

Salt and pepper to taste

Pour in a oven dish and top with 75g grated medium fat cheese.

Bake for 30-40 minutes or until a toothpick comes out clean.

Makes 4 servings.

Macros per serving:
207 Calories
Fat 9.7
Protein 26.4
Carbs 8.8  (2g Fiber)

Stacked brownie cake with chocolate almond butter and cream cheese filling

 Hello Friends,

So this is exciting stuff.  I was was invited by Oh mega nut butters and Dennis Molewa's Kitchen  (links at the bottom)  to participate in a competition with 5 other fitness enthusiasts in SA.  We have to make / bake something delicious using one of Oh Mega's nut butters.  After putting in some serious though into what I would like to prepare, I came up with this brownie cake.  I've made the brownies before, just not in a cake... and not with the filling.   The outcome was fantastic!

Lets go through the ingredient list: 

500g drained red beans ( I could not find black - so I used red, but black beans is great too)
4 tablespoons cocoa powder
80g Jungle oats
1/2 teaspoon of salt
100g raw honey
80g coconut oil
3 teaspoons vanilla essence
1 teaspoon baking powder
200g black chocolate chips.

This is your ingredients for the brownie cakes.

Ingredients for filling: 

1 tub low fat plain cream cheese
1 heaped scoop vanilla USN whey protein
1 teaspoon vanilla essence

Here's the method!  Easy as eating cake! :) 

Pre-heat your oven to 200g.

Blend the red beans in a food processor until the consistency is completely smooth.

Smile while you are doing it :)

Add the oats, cocoa powder, honey, coconut oil, baking powder, vanilla and salt to the beans.  Blend well.

When your mixture is thoroughly blended, stir in your chocolate chips.

 Divide the batter between 2 cake pan.  I used the smaller version silicon pan.


Bake for 40-45 minutes at 200deg.  Test with a toothpick.

Mix the cream cheese, whey protein and vanilla well to create your filling and topping.

Cover one brownie cake with the cream cheese filling and the other cake with chocolate almond butter from Oh mega nut butters.   Add the two brownie cakes together and top it off with the remainder of the cream cheese filling.

To create the almond swirls, heat the almond butter for a few seconds to make it spreadable.  I used a teaspoon to carefully make the swirls.

Top off your cake with anything yummy you like!  I used the mini whispers.  (adore these)

I hope you enjoy this brownie cake as much as we did! :)

Melissa Jansen van Nieuwenhuizen 

https://www.facebook.com/MolewasKitchen/?pnref=lhc

https://www.facebook.com/Oh-Mega-Nut-Butters-228073630611448/?fref=ts