Italian food is a favourite with most families yet many dishes that you’ll find in Italian cuisine aren’t suitable to include in your healthy eating plan.
This recipe for a healthier version of bruschetta is a good one to try when you are losing pregnancy weight, because it contains more vegetables and less oil than traditional bruschetta which is usually very oily and sometimes contains high calorie ingredients like pesto.
Pumpkin and capsicum are both low calorie vegetables that contain high amounts of fibre, vitamin C and vitamin A.
Choose to serve these at a dinner party or a barbecue as a healthier snack or entree.
Ingredients:
- Half a small butternut pumpkin, flesh cut into small cubes
- 1 tablespoon olive oil
- 1 clove garlic, peeled and cut in half
- 1 small handful fresh basil leaves
- 100 grams reduced fat feta, cut into small cubes
- Half a red capsicum, deseeded and sliced into small cubes
- 8 small slices sourdough bread
- Cracked pepper
Method:
- Take the pumpkin cubes and spread out on a baking tray that has been drizzled with olive oil.
- Bake the pumpkin in a hot oven set to 180 degrees Celsius for 20 minutes until the pumpkin cubes are soft and golden.
- Toast the sourdough bread pieces and once toasted, rub the fresh garlic clove across the toast on one side, to infused the toast with garlic.
- Top each of the pieces of toast with the chopped capsicum, cooked pumpkin, feta and basil leaves.
- Top with cracked pepper and serve.
Serves: 8 (one piece per person). Calories per serve: 162
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