- A salad with the roasted vegetables tossed through with salad greens and a nice vinaigrette.
- Meatball and hard-boiled egg mashed up with a bit of olive oil and some fresh herbs.
- Meatballs warmed up with some pasta sauce and served over the roasted vegetables (this is my favorite)
- As an omelette filling.
Aside from the few strange looks I get from the people at my office, I’m getting used to having leftovers of meat and vegetables for breakfast. Lunch is more accepted but a meat and vegetables based breakfast is certainly different from the traditional breakfast of cereal and yogurt. But given that I feel so much better eating this way, I’m not taking too much notice that I am the odd one out at my work with my leftover dinners for breakfast and my snack of hard boiled eggs and carrot sticks.
Roasted Vegetables
1 head of large broccoli, cut into florets.
1 eggplant cut into cubes
2 red onion sliced into crescents
6 garlic cloves unpeeled
3 sprigs of thyme
2 tbs olive oil
salt and pepper
- Mix all ingredients and roast at 175°C for 45 minutes.
- Cool completely and store in the fridge.
Makes 4 servings.
Oven Baked Meatballs
1 kg ground beef
1 onion finely chopped
1 egg
1 tbs dried thyme
salt and pepper
- Mix all ingredients with your hand.
- Roll into 12 evenly sized meatballs.
- Bake on an oven tray for 40 minutes. The meatballs will be cooked through but the bottom side will be wet as it has been floating in its juices.
- Drain the juices and transfer the meatballs upside down (wet side facing up) into a clean oven tray.
- Place under the grill for 5 minutes to finish off.
- Cool completely and store in the fridge.
Makes 12 meatballs.
