• 560g Extra Lean Beef Mince
  • 2 Thinly Slices 100% Rye Bread
  • 200ml Unsweetened Almond Milk
  • 2 Whole Eggs
  • 1 Medium Chopped Onion
  • 100g Chopped Mushrooms
  • 1 Tsp Minced Garlic
  • 1 Tsp Turmeric
  • 1 Tsp Curry Powder
  • 2 TBSP Sweetener
  • 6 Medjool Dates Diced
  • Bay Leaves


  1. Preheat the oven to 180 degrees.
  2. In a bowl, add almond milk and add the slices of rye bread to soak up the milk – set aside.
  3. Heat a nonstick pan and spray with non-stick spray and cook
  4. Add the onions & mushrooms and allow them to brown and soften.
  5. Add the beef mince, season with salt, pepper, garlic, turmeric and curry powder.
  6. Allow the beef to brown, then once browned add sweetener.
  7. Cover and allow to simmer for 5 minutes.
  8. Squeeze out the milk from the bread and break it up into the mince mixture and stir it into the mince – putting the leftover milk to one side.
  9. Lastly, add the diced dates to the mince mixture – and set aside.
  10. Add the eggs to the leftover milk – season with salt and pepper.
  11. Add the mince mixture to a medium oven-proof dish (after spraying with non-stick spray)
  12. Pour over the egg mixture, top with bay leaves for decoration and pop into the oven at 180 degrees for 30 minutes.
  13. Remove from the oven, cut into 5 portions, and serve with veggies, Green salad or Cauliflower rice

5 Protein Dinner servings, 1 fat, 2 Starch and 1 Fruit servings.

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