Healthy doesn’t have to mean eating bland food. Biggest Loser trainer Tiffiny Hall’s book Fatloss for Good contains many delicious, low fat recipes – like these Mini Baked Ricotta Pies with Tomato Salad.
Time: 30 minutes
Serves: 4
Ingredients
- 350g ricotta
- 2 eggs, separated
- 1 cup grated parmesan
- 2 tablespoons chives, chopped
- 2 tablespoons parsley, chopped
Tomato herb salad:
- 1/2 cup cherry tomatoes, halved
- 1/4 cup basil leaves
- 1/4 Spanish onion, thinly sliced
- 1/2 cup olives, pitted
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
Method
Preheat oven to 180ºC. Mix the ricotta, egg yolks, parmesan, olives and herbs. Whisk the egg whites to soft peaks and gently fold into the ricotta mix.
Spoon the mixture into four 150ml greased, ovenproof ramekins. Bake for 15 minutes or until lightly golden. Let the pies stand for 5 minutes before turning out.
To make the salad, combine the ingredients in a bowl and dress with vinegar and oil.
Recipe taken from Fatloss for Good by Tiffiny Hall
What is the secret to lasting fat loss and good health? Unwavering will power and discipline? Endless ab crunches and squats? Low-carb this and high-protein that? Not even close. The secret to achieving your best and fittest self is actually … your mind! That’s right – it’s not just junk food that blows out your waistline. Biggest Loser trainer and taekwondo expert Tiffiny Hall reveals how you can achieve permanent weight loss by training your mind, and letting your mind train your body. Tiffiny’s brain boot camp shows you how to defend yourself against sabotaging influences, emotional eating traps and sneaky chemical toxins. Arm yourself with the latest research and train your automatic reflexes to create a healthy mindset that lasts a lifetime. Bursting with information and inspiration, as well as delicious recipes for home, school and work, Fatloss for Good gives you proven advice and winning strategies for achieving lasting, glowing health. Change your mind and transform your body forever!
Published by Hardie Grant Books.
Also read: Cheese and Bacon Muffins
