Foody Friday: Focus on Goat’s Cheese

Since starting on my ‘healthy eating’ programme, I’ve developed an absolute LOVE of Goats Cheese so today, I’ve highlighted some of the ways I love to incorporate it into my diet.

As you’ll know from my previous post last week, I’m following a low carbohydrate diet in an attempt to REVERSE my diabetes. So far it’s working and I’m down to ‘pre-diabetic’ borderline status. https://brilliancewithin.com/2016/10/07/foody-friday-how-reducing-carbohydrates-has-helped-start-to-reverse-my-diabetes/

Cutting down on Carbohydrates meant it was important to completely change my diet and I’ve really enjoyed incorporating new flavours and foods into my recipes. The benefit of the low carb is that I get to eat more ‘good’ fats and protein, which make the food taste quite ‘luxurious’ with the added benefit that the protein and fat keeps me staying fuller for longer. I rarely experience the ‘highs and lows’ of the higher carbohydrate diet…

Goats Cheese combines protein and fat and has therefore become a firm favourite! It’s so ‘creamy’ it just feels luxurious to eat and I love adding the contrast of sweet fruit to complement the creamy flavour…

Here are a couple of my favourite ways to eat it:

Portobello ‘toast’ with goat’s cheese and pine nuts (serves 1 – 150 calories)

goats-cheese-salad

This recipe is another one from the 8 Week Blood Sugar Diet Book – Author Dr Michael Mosley. If you suffer from pre-diabetes or diabetes, this book is definitely worth reading (and I’m not affiliated)..

Ingredients:

  • 2 Portobello mushrooms
  • Drizzle of olive oil
  • 30 g goat’s chees
  • 1 tablespoon pine nuts
  • Handful of chives, snipped

Method:

  1. Turn the grill to high. Place the mushrooms on a baking tray, drizzle with olive oil and season with a pinch of salt and plenty of black pepper. Place under the grill for 3-5 minutes until cooked (I prefer mine to be on the soft side).
  2. Remove the mushrooms from the grill, dot on the goats cheese and sprinkle on the pine nuts. Return the mushrooms to the grill for a further 2 minutes then sprinkle on the chopped chives before eating..
  3. Enjoy!

I love this for either breakfast or lunch and sometimes for a change, I add a sprinkle of pomegranate seeds and some strawberries as this gives a lovely ‘sweet crunch’ which I really enjoy..

 

Lightly Crumbed Goats Cheese Salad

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These are a bit of a cheat but make a delicious ‘quickie’ lunch when you really can’t be bothered to cook!

NB – This isn’t ‘no carb’ – it’s fairly low carb. approx. 7 g of carbohydrate per serving of 3 cheese rounds of which sugars are less than 1 g.

I buy Aldi Breaded Goats Cheese (I’m sure other supermarkets may do something similar if you don’t have an Aldi close by). I cook 3 for one portion or if I’m really hungry 4. Cooked in accordance with the instructions for ‘oven cook’ but I cook them for slightly longer than the recommended 8 minutes as I prefer them to be slightly crunchy on the outside..

Salad:

  • Generous handful of fresh spinach leaves
  • 3 Cherry Tomatoes
  • Desert spoon of pomegranate seeds
  • Optional – Desert spoon pine nuts or walnuts (chopped)
  • Tablespoon of chopped cucumber
  • 2 or 3 strawberries

Dressing: Balsamic Vinegar or red wine vinegar/olive oil and/or a spoonful of onion chutney (avoid the onion chutney if you’re being strict about cutting out the carbs..)

Method:

  • Pop the breaded goats cheese into the oven and cook.
  • Toss the salad ingredients together
  • Once the goats cheese is cooked – add onto the salad
  • Eat and Enjoy!

I also use the same salad topped just with plain goats cheese, which I heat in the oven for a few minutes. This is the even healthier option and is actually really enjoyable too – it’s just my photo’s were of the ‘breaded’ version.. Also – I don’t add the extra ‘feta’ cheese to mine either.. I could though if I wanted this to be a bit more substantial for a main evening meal..

I suspect Dr Mosley would tell me to avoid the ‘breaded version’ too!

Diabetic Tip: My husband likes the chutney (so do I) but I try and avoid it now, so I find that the balsamic vinegar dressing with the sweetness of the strawberry and pomegranate works well to give that lovely ‘sweet and sour’ combination instead..

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44 thoughts on “Foody Friday: Focus on Goat’s Cheese

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    1. Thanks Miriam.. I read your lovely post yesterday about your camping trip… I’ll be popping back over to add comments but had unexpected visit and sleepover from my granddaughters so didn’t get chance to add comment. Hope you’re ok? See you at yours later.. xx

      Liked by 1 person

      1. Hi Wendy, no worries at all. I’m actually at my in laws place tonight so that’s a bit coincidental. I always love coming up here. It’s only an hour from home but they live at the foot of Mount Macedon and it’s lovely, the kids enjoy it too. Enjoy your weekend Wendy. xo

        Liked by 1 person

        1. Wow… sounds perfect! Have a lovely time and I look forward to some greast photos. We’re taking a spur of the moment trip to Anglesey a small island off the Welsh coast which is also lovely so we can share some photo’s next week.. Have a relaxing time – oh and some laughter to be shared too! x

          Liked by 1 person

  1. I adore chèvre. Your recipes are most triable — I particularly covert the portobello toast idea. I’m also so glad that the lo-carb is working for you. I think we all need to carb a little less freely and if it’s an excuse to snaffle more goat or indeed sheep cheese (better than cow, I believe in fat terms) then I say bring it on! Happy day to you Miss Manchester xx

    Liked by 1 person

    1. Goats cheese is delicious and I think it’s better for ‘allergies’ etc. so may be worth researching. A word of caution though.. I picked up the wrong one which is what you see in the photos.. this was the ‘French’ goats cheese which is a bit like brie with a ‘skin’ but I prefer the type that comes without a skin and is a much creamier and crumblier texture and is ‘divine’!! If you try it let me know what you think – it’s delicious with a bit of onion chutney or hubby likes it with sweet chilli dip too.. and then a balsamic vinegar dressing adds to the salad too.. Good luck! xx

      Liked by 1 person

    1. Scrumptious – it’s very creamy. However.. word of caution – there are a couple of different types.. the French one comes with a skin on it (which is the one in the picture) but if I’m honest I miles prefer the one without the skin which is much softer and crumblier.. and cooks beautifully (I picked up the wrong one… haha!).. x

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    1. Thanks Hannah – it’s definitely worth trying – the strawberries and/or pomegranate go with it brilliantly (I often add some balsamic as well..) . Thanks re: Diabetes – I’m so pleased that so far I’m avoiding the medication! – Thank you!! x

      Liked by 1 person

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