Flax Seed "Foccacia"

I found this recipe online whilst on the hunt for a low calorie, low carb, high fibre bread. On my mission for a healthier lifestyle and cutting carbs, I found that one thing I missed was bread. You know when you get that craving for toast, or just bread in general?

This recipe is wonderfully versatile and is a good vehicle for a variety of flavours. Recently I've taken to adding all kinds to it, inclusive of raspberries and fresh cranberries for a hit of antioxidants and vitamins. You can add pretty much whatever you like to it also, be it oats, seeds (sunflower or pumpkin work well), or even other berries. The bread is rustic in feel and appearance, so anything of that nature will add to its appeal. If you just fancy a herby flatbread feel free to add some of those more robust herbs, sage, rosemary, thyme etc. Go wild.

Here is the recipe, I usually add extra whole flax seed and possibly a handful of oats also.


Ingredients:
•2 cups flax seed meal
•1 Tablespoon baking powder
•1 teaspoon salt
•1-2 Tablespoons sugar equivalent from artificial sweetener
•5 beaten eggs
•1/2 cup water
•1/3 cup oil

Preparation:

Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

 1) Mix dry ingredients well -- a whisk works well.

 2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

 3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

 4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

 5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

 6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
 Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

Grilled Asparagus with Poached Egg & Caesar Dressing

image courtesy of closetcooking.com

I absoloutely adore asparagus. Its one vegetable that from a flavour perspective isnt too invasive, and because of its mild nature it goes very well with lots of things successfully. Due to the immense buying power of supermarkets asparagus is available year round nowadays, and although i abhore the idea of using things out of season i cant complain too much about it being available as i'm immensely fond of it.

As a starter or even a breakfast (which is where i normally devour asparagus) it is very good, and nutritionally its almost a superfood. It is very rich in vitamins, fibre and a certain amount of protein. Its also good for your liver and kidneys too. Its the favoured vegetable of many dieters for this reason, and is one of the few things that can be enjoyed on a low carb diet also.

The use of caesar dressing in place of hollondaise traditionally gives a nice edge and a variation for this dish. If you want to make your own caesar dressing you can find one here.

Ingredients

6 Asparagus spears
White wine vinegar
1 egg (you can use a ducks egg if you want an extra treat)
35ml caesar dressing.
Parmesan shavings
Black Pepper
Chopped parsley
Olive oil

Preparation

In a saucepan bring water, agood helping of black pepper and about 4tbsp white wine vinegar to the boil. Turn down to a simmer once boiling. Well add the egg when were almost ready

Trim the bottom section of the asparagus spears as these aren't easy to eat. You can keep them to one side and freeze them like i do in saving them for some asparagus soup. Its up to you.

Heat up a griddle pan or heavy bottomed frying pan. Add the olive oil and then the asparagus. When coloured on one side, turn them over and allow to colour in a similar fashion. When you've turned them over once turn up the heat on your poaching pan and add the egg. Turn the heat down on the poaching pan to a moderate heat. When your asparagus is coloured the other side, your egg should be ready.If not to preferred level of cooking turn the heat off the asparagus pan and allow to rest and keep warm whilst your egg finishes.

Remove asparagus and plate it. add the egg atop the asparagus and finish with parsley black pepper and chopped parlsey. Bon Apetit!