The last time I made a souffle was back in high school.
So why so long before making another? I had no ramekins. And that’s the honest truth.
Then one day a friend loaned me her ramekins after we were discussing recipes one day. So I decided to do something about the soufflé drought.
The thing is my kids as like any kids can be fussy when it comes to foods they are not familiar with. So I figured that I.would stick with something basic and not over powering, this is why I decided to go with a cheese soufflé.
The next dilemma was trying to find a cheese soufflé recipe. I ended choosing one from taste.com
They turned out awesome, and the kids enjoyed them too.
So I decided to make them again. This time a little more saner/paleo.
Straight out of the oven!
They didn’t rise as well as the last time I made them but I put that down to the coconut flour. I found that the ‘sauce’ didn’t thicken up as much as I would like, so I was a bit hesitant on how they would turn out.
I also used ricotta and cottage cheese to give it a really mild, subtle taste.
I ate two, kids ate one each, so there are left overs for tomorrow’s lunch.
So I’m a fan of Carrie Brown on Facebook (because of the Smarter Science of Slim).
Well one particular day she posted that she had made this particular recipe. I looked it up and was like, well this looks super easy, I will have to put this on the list to try out.
Well O M G!!!!!!!!!!!!! This recipe is just AH-MAZING.
Not only is it so super easy, it is so super yummy. The kids loved it too.
Will definitely be making this one again.
When you are are parent, you know what your kids like, and what you’re kids don’t like. So you tend to make the same meals over and over again. It can get a bit boring.
This year I have un-intentionally made a goal of trying new recipes.
It came about because well, I want to go more SANE ie Paleo way. I see the benefits already by not eating so much rice and pasta and bread. My son has also un-intentionally gone gluten free. He doesn’t really care for bread, he’d rather have rice or corn thins. He does eat bread every now and then.
So I’ve baked some things that I know that the kids will like but done a twist. For example, my kids like eggs, so I tried a cheese soufflé. Big hit with my daughter. My son ate it but didn’t fall in love with it.
I’ve created a Pinterest Board where you can see the recipes that I’ve tried and tested here.
Other recipes that I haven’t found online, but in recipe books I will write up and post on my blog, just look up Tags of food or recipes.
The goal is to obviously have new recipes to add to the list of kid approved. I’ve already written up my menu plan for the next 2 weeks. I’m excited!
I have a new love of eggs.
In fact one of my goals for the year is to have a chicken coop, so I can have free range eggs at my finger tips.
Egg whites are high in protein, and when you are trying to increase your protein intake then egg whites make it a little bit easier.
So this recipe is so super easy, and really low in calories.
1 whole egg
1 egg white
50g of low fat cottage cheese (I use the Bulla Brand)
25g of frozen peas (optional)
- Whisk the eggs and the cottage cheese together in a bowl.
- Coat a small (non stick) fry pan with cooking spray (i use canola).
- On medium heat (for me it’s in-between gas mark 3-4 even though I have an electric oven), poor mix into pan.
- Add peas if using.
- Flip or fold when top of mix becomes solid.
Macro’s – 133 calories, 4g carbs, 6g fat, 15g protein
(based on no peas)