Gluten Free Bacon & Asparagus Slice

Asparagus and bacon gluten free slice

The school holidays are over and it’s back to teaching and reality for me this week! That means getting organised in the food department again, so here’s a new recipe to start the term with.

My Bacon & Asparagus Slice has been a life saver at morning tea; high protein, low carb it kept the hunger at bay so I haven’t been craving sugar at lunch time!

I made it on Sunday and it kept for a week in the fridge, it was popular with my teen boys, (although I was stingy this week and didn’t share much)!!

Bacon & Asparagus Slice

Serves 6 generous portions


  • 8 eggs
  • 400g of asparagus chopped into small chunks
  • 2 handfuls of washed baby spinach chopped
  • half a cup of Parmesan cheese
  • 6 mushrooms, diced
  • 4 spring onions chopped finely
  • 1 clove garlic
  • 6-8 slices lean bacon cut into long slices
  • half a cup of fresh flat leaf parsley
  • pinch nutmeg
  • salt & pepper


  1. In a large mixing bowl combine the asparagus, spinach, mushrooms, spring onions & parsley
  2. Beat the eggs well with the crushed garlic
  3. Add nutmeg & salt & pepper to taste
  4. Add the Parmesan cheese and egg mixture to the vegetables and mix thoroughly
  5. Line a Quiche dish with baking paper and spoon in the mixture
  6. Cover the top of the slice with bacon, overlapping the slices slightly
  7. Bake at 180 degrees C for approx 30 minutes or until the egg has firmly set
  8. Cool on a wire rack and store in the fridge

Feedback is always welcome whether you have ideas for improvement, questions or rave reviews!

Leave your ideas in the comments, I reply to everyone!

Low Carb Green Thai Curry Meatloaf Recipe

Low carb green thai curry meatloafThis has been a big hit with the family and is so versatile; I use it as a sandwich filling, a high protein snack, a cold lunch or served with a stir fry for an evening meal!

The only draw-back with it is that it disappears so quickly! I have taken to making double and keeping half uncooked in the freezer to replenish stocks mid-week as the kids eat it like it’s going out of fashion!!

Green Thai Curry Meatloaf


  • 1 500g pktĀ  turkey mince
  • 1 chopped onion
  • 1 zucchini grated & squeezed out
  • 1 carrot grated & squeezed out
  • 1 tsp garlic crushed (I use the paste)
  • 1 tsp minced ginger
  • 1 generous tsp green Thai curry pate (I used Ayam brand)
  • pinch salt
  • 1/2 cup ground almond meal (shredded coconut can be substituted)
  • 1 egg
  • 1 tbsp sunflower seeds for the top (optional)


This is such a simple meatloaf to make!

  1. Mix the turkey, vegetables and onion, garlic, ginger, salt and curry pasteĀ  thoroughly in a bowl.
  2. Add the egg and continue to mix until the minced turkey meat is smooth
  3. Slowly add the almond meal till the consistency is like a thick sticky paste
  4. Spoon into a lined loaf tin or small baking tray
  5. Sprinkle with seeds of your choice
  6. Bake at 180 centigrade for approx 30 minutes till firm and spongy
  7. When you remove it from the oven it will be a bit wet around the edges (moisture escapes during the cooking process) so drain off the excess liquid and dry on a cooling rack
  8. Keep refrigerated for up to 4 days

Look forward to hearing what you think of it in the comments!