I love experimenting with quick and easy heat-up meals that work for lunch, breakfasts, dinners, snacks and lunchboxes!

I am a HUGE fan of the Zucchini slice for this reason and modified my polenta version (which you can check out HERE) to give me the perfect slice that I can grab when I can't be bothered to cook breakfast or I'm simply short on time. It is delicious cold, but I like to chuck it in the oven or under the grill for ten minutes just to warm through.

But really, this slice makes a great meal for any time of the day. It is grain free, dairy free, gluten free, sugar free and can be nut free so can even work well in the lunchbox.

Ingredients

6 eggs (lightly beaten)
2 medium zucchini (grated)
1 large carrot (grated)
1 brown onion (finely diced)
4 rashers of diced bacon (if doing the whole30, make sure it's sugar free to be compliant - I get mine from an organic butcher)
1/2 cup of coconut flour
1/4 cup of macadamia oil (to keep it nut free you could use any fat here like refined coconut oil or melted ghee)
3 tablespons of savoury yeast flakes (optional - I have made with and without and both are totally yummy)
salt and pepper to taste
coconut oil or ghee to grease oven dish (I use a rectangular glass pyrex dish)

Method

So, pop the eggs in bowl first and whisk them up so they are lightly beaten.

Add onion, bacon, zucchini and carrot and stir through.

Add coconut flour and stir, it will get quite thick so don't leave it to stand too long.

Add oil, salt, pepper and yeast flakes and stir together well.

Pour into greased oven dish and bake at 180 degrees for 45 minutes or until browned on top and skewer comes out clean from the middle.

Slice and serve or cool down and have yourself some ready sliced portions to grab for quick meals and lunch boxes.

It will keep in fridge for up to 4-5 days and also freezes really well.

If you feel like being a bit fancy - add some bacon and avocado to give yourself the slice tower!

Or use muffin trays/patty cake tins and have yourself some individual portions to grab and go! 

Let me know if you make it and make sure you tag me on instagram @_naughty_naturopath_mum if you like taking food pics like I do!

Yours in Health,

Alisha

I love experimenting with quick and easy heat-up meals that work for lunch, breakfasts, dinners, snacks and lunchboxes!

I am a HUGE fan of the Zucchini slice for this reason and modified my polenta version (which you can check out HERE) to give me the perfect slice that I can grab when I can't be bothered to cook breakfast or I'm simply short on time. It is delicious cold, but I like to chuck it in the oven or under the grill for ten minutes just to warm through.

But really, this slice makes a great meal for any time of the day. It is grain free, dairy free, gluten free, sugar free and can be nut free so can even work well in the lunchbox.

Ingredients

6 eggs (lightly beaten)
2 medium zucchini (grated)
1 large carrot (grated)
1 brown onion (finely diced)
4 rashers of diced bacon (if doing the whole30, make sure it's sugar free to be compliant - I get mine from an organic butcher)
1/2 cup of coconut flour
1/4 cup of macadamia oil (to keep it nut free you could use any fat here like refined coconut oil or melted ghee)
3 tablespons of savoury yeast flakes (optional - I have made with and without and both are totally yummy)
salt and pepper to taste
coconut oil or ghee to grease oven dish (I use a rectangular glass pyrex dish)

Method

So, pop the eggs in bowl first and whisk them up so they are lightly beaten.

Add onion, bacon, zucchini and carrot and stir through.

Add coconut flour and stir, it will get quite thick so don't leave it to stand too long.

Add oil, salt, pepper and yeast flakes and stir together well.

Pour into greased oven dish and bake at 180 degrees for 45 minutes or until browned on top and skewer comes out clean from the middle.

Slice and serve or cool down and have yourself some ready sliced portions to grab for quick meals and lunch boxes.

It will keep in fridge for up to 4-5 days and also freezes really well.

If you feel like being a bit fancy - add some bacon and avocado to give yourself the slice tower!

Or use muffin trays/patty cake tins and have yourself some individual portions to grab and go! 

Let me know if you make it and make sure you tag me on instagram @_naughty_naturopath_mum if you like taking food pics like I do!

Yours in Health,

Alisha