Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
- Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
- Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
- Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
- Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
- If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.
Makes 2 Slices
1 tbsp milk
2 large eggs
30g Scottish Oats
2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)
Maple Syrup to serve
Salt & pepper to taste
- Beat the eggs and milk together and decant into a large dish, season.
- Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
- Then place into the Scottish oats and coat.
- Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
- Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
- Finally, remove and drizzle Maple Syrup over….Devour! Yummy!
It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting. This was a tasty quick option in my kitchen tonight and certainly hit the spot.
Makes 2 portions
150g Butternut Squash – chopped into cubes
150g Sweet Potato – chopped into cubes
1 onion – chopped finely
60g Chorizo – sliced
1 garlic clove – minced
1/2 tsp nutmeg
1/2 tsp dried sage
Salt & pepper to taste
Handful of chopped carrots, sweetcorn and peas (I used frozen)
300ml chicken stock
- Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
- Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
- Add the sweet potato, butternut squash and vegetables and stir until coated.
- Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
- Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.
You could also sprinkle some nuts over for a more nutritious serving.
This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.
Pasta of your choice
200g Baby Spinach
150g Cherry tomatoes, chopped
150g Mushrooms, sliced
1 tsp dried garlic (or 2 cloves if you have fresh)
1 tsp smoked paprika
Pinch of chilli flakes
2 tbsp tomato puree
1/2 tsp cayenne pepper
Salt & Pepper to taste
- Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
- Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
- Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
- Drain the pasta and add to the sauce mix and stir until coated. Serve.
I first saw this recipe on Pinch of Nom site, I got their first book and have preordered their second, its full of healthier option recipes that do not compromise on flavour. This Lasagne was both delicious and lower in calories.
Makes 4 portions
400g Scottish Mince
1 Carrot, chopped
1 Onion, chopped
1 Red Pepper, chopped
2 tbsp Tomato Paste
1 400g tin chopped tomatoes
2 Oxo cubes
1 tbsp Worcestershire Sauce
1 tbsp Mixed Italian Herbs
2 tsp Dried Garlic Granules
For the White Sauce
350g Natural Yoghurt Fat Free
1/2 tsp Mustard
120g Low Fat Cheddar
Lasagne Sheets – I made my own but you can buy ready made
- Heat pan with a little low fat spray oil. Fry onion, carrots, pepper and garlic for a few minutes until softened.
- Add the mince and brown.
- Add the Italian herbs and Worcestershire sauce and stir through
- Add in tomato paste, oxo cubes, tin tomatoes and 200ml water and mix through until combined.
- Put lid on and simmer for 30 minutes
- Spread a layer of the beef mixture into a deep oven dish and then layer the lasagne sheets, then another layer of beef mixture, then layer lasagne sheets until you reach near the top.
- To make the sauce, mix yogurt, mustard, eggs & salt to taste with the cheese in a bowl until combined. (leave a little of the cheese to sprinkle on top)
- Spread the sauce mixture over the lasagne dish and garnish with pepper and leftover cheese.
- I baked using my Lasagne setting on my oven, or you can bake in an oven at 190 deg for about 30-35 minutes until browned.
Its definitely soup season, I woke to -5 deg this morning….very cold. Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.
Makes 3 Servings
4 large carrots
1 large onion
500ml Vegetable Stock
60g Bulgur Wheat
1 tsp garlic granules
1 1/2 tsp Cumin
1 1/2 tsp dried coriander
Salt & Pepper to taste
- Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.
- Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.
- Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.
- Remove and stir. Season and serve.
you can of course make a big batch and freezer for later.
In a bid to eat a bit healthier, this little dip was perfect as I love Beetroot and always looking for different ways to use it. I saw this from The Veg Space, a great website if you love vegetables, some great ideas too.
The great thing is you can freeze hummus, so I made a big batch and split into smaller portions for later.
Makes approx 600g
3 Large cooked Beetroots, diced
1 can 400g Chickpeas
2 garlic cloves, crushed
Juice & zest of 2 Lemons
4 tbsp tahini
2 tsp smoked paprika
Salt & Pepper
- Drain the chickpeas and keep the juice.
- Put the chickpeas, beetroot, lemon juice & zest, tahini, paprika, garlic and seasoning into a blender or food processor and blitz to a smooth paste.
- Gradually add about 1-2 tbsps of the chickpea juice until you get the consistency you want.
Serve as you please. Makes a great dip.
Healthy too at just 71 calories per 50g.