Sweet potato nachos

With my sweet potato nachos recipe you can enjoy a GIANT portion of nachos all to yourself without any of the guilt, and of course without sacrificing on the taste.

…oh did I mention these nachos are packed full of vitamins, antioxidants and are low in calories? Just Google the health benefits of sweet potatoes and you’ll be sold! (If you weren’t already from the word ‘nachos’.)11376298_1440249826281331_432873756_n

This recipe is ridiculously simple, even for the inexperienced cook. It does involve some nifty knife work (but you should use a mandoline slicer if you have one.)

Ingredients:

♥ 1.5 large sweet potatoes or 2 medium sized sweet potatoes.

♥ Glug of olive oil.

♥ Salt & pepper.

And that’s it!

Method:

1. Pre-heat the oven to 180 – 200 degrees celsius.

2. Using a large sharp knife or a mandoline, thinly slice the sweet potatoes into rounds (2-3mm thick). Make sure all your slices are the same thickness to ensure they bake evenly.

3. In a large bowl shake up your sweet potato rounds with a glug of olive oil, and then season with a generous amount of salt and pepper (this is the time to add any other herbs and spices you’d like).

4. Place your rounds on baking parchment (do not overlap).

5. Bake for 25 minutes and then turn over and bake for another 15-20 minutes. (it’s important to stay close by as they can catch quite quickly. I used this time to prepare my salsa and guacamole.

And there you have it! A giant plate of crunchy, loaded, delicious and (believe it or not healthy) nachos.

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Homemade Doritos with only 3 ingredients!

Whilst trying to think of an alternative side dish to rice to eat with my chilli, I came across “homemade” corn tortilla chips online… well when I say homemade the majority of recipes went like this – ‘buy premade corn tortillas, cut up and fry.’

A) I didn’t want something fried and oily

B) It’s almost impossible to find corn tortillas without wheat or other added ingredients

I mean, I can be lazy at the best of times, but when I want to make something homemade I don’t want to buy something premade to start off the recipe! So, I decided to come up with my own. 2222

This is an amazing recipe for expert cooks and novices alike; it’s super easy yet people will be impressed to know you made them yourself!

The three main ingredients you will need are:

♥  1 cup of Finely Ground Cornmeal (NOT cornflour).

♥  1/2 – 3/4 cup of water.

♥  1/2 tsp of salt

(Optional but highly recommended ingredients)

♥ 1/2 tsp of hot chilli powder

♥ 1/2 tsp of cumin seeds

Method:

1. Pre-heat the oven to 180-200 degrees celsius.

2. Mix all the ingredients together (the consistency should be fairly runny, not doughy at all).

3. Line your baking tray with baking parchment and spread with a little olive oil.

4. Using a spatula spread the mixture thinly onto the baking parchment (in regards to thickness  they should be about the same thickness as a regular Dorito, if they’re too thick they won’t go crunchy).

5. Bake for 20 minutes, and then remove from the oven, chop up into triangles and place back in the oven for 30-40 minutes. You’ll know they’re ready when they start to brown and go hard. (If they feel a little bit soft keep them in the oven and check them every few minutes.)

3333These chips are delicious and crunchy, slightly spicy and so much healthier than the shop bought alternative! I paired mine with turkey chilli for a low carb, gluten free side dish – in fact, just skip the fork and use these as an edible utensil to scoop the chilli straight into your mouth! Layer with melted cheese, sour cream and guacamole for perfect nachos, or simply munch on them with your favourite dip!

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Note: Dogs will give serious puppy eyes to get their paws on these chips!

My egg free, gluten free and vegan chocolate brownies

You will be mind blown when you bite into this moist, gooey and rich chocolate brownie, you will be even more surprised to learn that they contain no eggs, flour or butter. No one will know these are a healthy alternative! After experimenting with butter beans in my secret ingredient cookies I decided to try using chickpeas in my next recipe.

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The best bit about this recipe is that it is SO easy to whip up, it takes minutes. After browsing other chickpea recipes I found an amazing recipe for seasalt blondies here, which is where my inspiration for this recipe came from.

Not only are these brownies egg free and gluten free, if you substitute the chocolate chips for dairy free chips they are also vegan!

Recipe (makes 14-16):

♥ 1 1/2 cup of tinned, cooked chickpeas, drained.

♥ 1/4 cup unsweetened peanut butter

♥ 1 tbsp coconut oil

♥ 3 tbsp cocoa powder

♥ 1/3 cup maple syrup

♥ 1 tspn vanilla extract

♥ 1/2 tspn baking powder

♥ 1/2 cup chocolate chips of choice

Here comes the easy bit…

Method:

1. Preheat the oven to 180°c.

2. Whiz everything except the chocolate chips up in a food processor.

3. Mix in chocolate chips.

4. Put mixture in a greased and lined baking tray and bake for 18 minutes.

I first discovered chickpeas made an epic brownie during the obligatory taste of the batter mix. As this is a vegan recipe there are no uncooked eggs to worry about so you can eat this ‘raw’ (not that it ever stops me anyway)!

Again, these taste incredible straight from the oven but you should probably leave them to cool before you try and cut them.

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These come in at around 90-120 calories a piece depending on the thickness and type of chocolate chips used, but they taste so indulgent and naughty, when they’re secretly good for you!

After taste testing these on two of my friends neither could tell they weren’t a traditional brownie, and both wanted another piece (to which I had to swat their hands away and hide my wonderful creation out of reach from prying hands).

One bite of these bad boys and you will be transported to chocolate, dessert heaven! The chickpeas give the finished brownie a beautiful nutty texture, and they’re packed full of goodness and nutrients. Enjoy!

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My first attempt at chia seed pudding

After browsing various health food blogs and reading about the health benefits of chia seed I decided it would be worth a try.

You’ll soon come to learn that I have a ridiculous sweet tooth, I literally never get sick of sweet food; so when one blogger wrote that eating chia seed pudding for breakfast was like eating chocolate dessert, I was sold.

My first attempt was a bit of a flop. I added almond milk, stevia and cinnamon to the chia seed and left it in the fridge overnight. Although my clever placement of fruit made it look incredibly pretty, the taste was a huge let down. (Hence the massive dollop of peanut butter to cover the taste!)

Chia SeedIt has taken me 4 attempts but I now have the perfect recipe for the health conscious chocoholic like me. It is seriously good, it tastes creamy and chocolately and indulgent. You would never know this is a health food.

For one portion of pudding the ratio is 1 cup of nut/soya milk to 4 tbsp of chia seed.

Chocoholic’s Chia Seed Pudding:

– 4 tbsp chia seed

– 3/4 cup chocolate almond milk

– 1/4 cup coconut milk (NOT coconut cream.)

– 1 tsp cocoa or cacao powder

– Sweetener of choice to taste (I would recommend maple syrup to taste, but that’s just because I don’t like stevia.)

Mix it all up in tupperware box (or a pretty mason jar; a 0.5-0.8 jar will be around a single portion.) Give it a little shake and leave it overnight. You will have to give it a stir in the morning as the cocoa powder will have settled on the top. Add a drop more coconut milk to make the pudding your desired thickness and it’s ready!

chocochoaIt is the simplest recipe to prepare and only takes around 3-5 minutes to rustle up! Prepare it before bed and wake up to a seemingly sinful yet nutritious and filling breakfast.

My gluten free/guilt free cauliflower pizza!

I am here to make your day.

I have a recipe for you that will allow you to have pizza EVERY DAY OF THE WEEK without consuming an outrageous number of calories.

This pizza could probably serve 2, but I’m going to call it a single serving since I ate it all myself.  As it’s made from VEGETABLES it would be silly not to eat the whole thing (got to make sure you’re getting your 5 a day)!

I’ve attempted to make this pizza a few times and I think I’ve nailed it with this recipe. It’s chewy, packed full of flavour and can be picked up like a good pizza slice should be.

I mean… does this look healthy to you?

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Pizza Base Recipe:

♥ 1 small cauliflower head

♥ 2 tbsp almond meal

♥ 1 egg

♥ 2-4 tbsp grated parmesan

♥ 1 tsp garlic powder

♥ Small bunch of basil (or to taste)

♥ 1/4tsp oregano (or to taste)

♥ Pinch of salt and pepper (to taste)

Tomato sauce recipe:

♥ Half chopped onion

♥ 2 tbsp tomato puree

♥ 1 can chopped tomatoes

♥ 1 tsp chopped garlic

♥ 1/2 tsp oregano

♥ A few leaves of ripped up basil

♥ Pinch of sugar, salt and pepper (to taste)

Tomato Sauce:

1. Put chopped onions and garlic in a pan with olive oil and soften.

2. Add tomato puree to the pan and lightly fry.

3. Add chopped tomatoes along with herbs and spices and leave to simmer whilst the pizza base cooks until reduced.

Pizza Base:

1. Preheat the oven to 180°c.

2.  Put your cauliflower in a food processor and blend until rice consistency.

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3. Put cauliflower rice into a tea towel and SQUEEZE as hard as you can to get all the liquid out.

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4. For a chewier base put the squeezed cauliflower in an oven for 10-12 minutes to dry out a little.

5. Mix all the ingredients together. It should hold together in a ball.

6. On a greased tray or piece of baking parchment shape the dough with your hand into a pizza base shape. image(5)

7. Put into the oven for approximately 20 minutes flipping half way through. (If it starts to go too brown cover with foil.)

8. Add tomato sauce and toppings of your choice to your pizza base and cook until ready. image(6)

From vegetable to an italian thin crust and healthy pizza in around 30 minutes!

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If you’re craving pizza this hits the spot. The base has SO much flavour because it’s packed with seasoning and herbs. You can add any toppings you like, and since the base is pretty much like eating a vegetable you can go crazy with your toppings, cheese it up!

 

 

My super skinny 100 calorie muffins (2 ways!)

Did you know that a classic blueberry muffin from Starbucks has 448 calories? Even if you go for the skinny versions they still come in at around 306-338kcal!

For all the taste but none of the guilt here is my recipe for super skinny blueberry muffins and/or lemon and poppy seed muffins that come in at approximately 100kcal each! Yep you read it right, 100kcal for a muffin meaning you can have three, (you can thank me later)!

They’re soft, fluffy and moist and give any coffee shop cake a run for it’s money!

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Base Recipe (Makes 12):

♥ 190g~1 1/2 cups spelt flour (or flour of choice)

♥ 2 tsp baking powder

♥ 100g~1/2 cup coconut sugar (or sugar of choice)

♥ 80ml~1/3 cup apple sauce

♥ 80ml~1/3 cup coconut milk (or milk of choice)

♥ 1 egg

♥ 1tsp vanilla extract

♥ For blueberry muffins add 1tsp cinnamon and 100g blueberrys.

♥ For lemon and poppyseed muffins add lemon zest from 2 lemons and 10-20g poppyseeds to taste.

Optional-mix icing sugar and lemon juice until smooth to top muffins.

ingredients

Method:

1.  Preheat the oven to 200°c/400°f.

2. Spray 12 muffin cases with cooking spray.

3. Sift spelt flour into a bowl and add baking powder.

4. In another bowl mix the sugar, apple sauce, egg, milk and vanilla extract.

5. Mix the liquid into the flour until combined.

6. Seperate into two seperate bowls.

7. Add blueberrys and cinnamon to one mix and lemon zest and poppy seeds to the other.

8. Fill muffin cases to just over 1/3 full.

9. Bake in the preheated oven for approximately 12 minutes, making sure to stay by the oven as they turn brown very quickly!

10. They’re ready when a knife or skewer comes out clean.

I’ve never used coconut sugar before but was interested in using it as a white sugar alternative, and after trying it in this recipe I would suggest you do too. It gave the muffin mix a beautiful treacle colour and the batter… oh the batter! It was so tasty, and as the mixture was split into two that meant TWO spoons to lick… and two bowls to clean…with a spoon into my mouth. (Note: I am not responsible for the extra calories consumed in the baking process).

Batter

I’m a dessert fiend, so ate two of these straight from the oven; they’re delicious warm but if you can wait then I’d recommend drizzling them with lemon icing once cooled.

My super skinny muffins will satisfy your sweet tooth, and they make a lovely and light accompaniment to your morning tea or coffee. You’re also bound to be quite popular if you decide to share these (I won’t judge you if you don’t), especially when you drop the ‘low cal bomb’. Whether or not they believe you is another matter!