10 June 2020
Gillian is one of our loyal Fitness Centre members. For over 15 years she has participated in our sessions - these days she’s mainly enjoying the benefits of the water both in Shallow and Deep Aqua classes, sometimes up to 3 sessions a day! She is a retired teacher and enjoys spending time with her grandson, working in the garden and travelling. Gillian is the most generous and giving person and always wears the most brilliant smile, we love her positive attitude.
Gillian has kindly shared her recipe for a delicious and healthy slice to help you refuel after your workout. It's her grandson's favourite and freezes well. The recipe is very adaptable depending on whatever vegetables you have in your fridge.
- 1 onion chopped finely
- 400g of grated vegetables eg zucchini, carrot, sweet potato (squeeze excess water out of vegetables)
- 1 cup self-raising flour
- 3 shakes pepper
- ¼ cup of vegetable oil
- 4 or 5 large eggs, beaten
- 1 cup grated tasty cheese
- 3 rashes of bacon chopped (can also use chorizo)
- Small tomatoes thinly sliced
- Basil and Parmesan cheese for topping
Set oven at 180C. Brush or spray cake pan with oil.
Combine all ingredients.
Pour into backing tin.
Sprinkle a little parmesan cheese on top if you want.
For effect arrange tomato, thinly sliced, over the top. Add salt and pepper with a sprinkle of dried basil.
Bake at 180C for 25-30 minutes. Or until cheese has browned.
Cut into slices.
I like to use a muffin tin (makes approximately 12 muffins). You could also use a lamington tin so it can be cut into 1in. squares and served as small nibble with drinks (healthy of course).