I fell off for a while whilst I was struggling with IBS. To manage it, I had to stick to a strict low FODMAP diet where legumes are unfortunately not allowed.
Now that I’m able to eat them again I’ve been using beans and lentils wherever I can. If you love chickpeas too you have to try Pamela Reif’s inventive cookie dough recipe – chickpeas are involved…
If you’re not adventurous enough to try chickpea based desserts, try a homemade hummus.
I find homemade hummus much more flavourful and fresh than the store bought kind, and it’s a brilliant way to get plant-based protein, anti-inflammatory nutrients, and healthy fats in.
I’m also weirdly addicted to green olives, so I’ve perfected a recipe that incorporates them too.
Blend the following until smooth, and try it yourself:
400g canned, washed & drained chickpeas
Healthy dose of lemon, herb and garlic seasoning (I find the Masterfood’s blend the perfect amount of zest and flavour, but you can always use an actual squeeze of lemon, mixed herbs, and a clove of garlic).
Christmas is coming… which means lots of delectable choccy recipes are also coming to this blog. Check out my favourite hot chocolate recipe (for a late night treat) below – only around 100-150 calories depending on what you use…
Christmas is the time to indulge in all your favourites, but there are healthy substitutes for every dessert, that still taste just as good.
You will need:
2 tbsp cacao
1.5 cups plain almond milk
1 tsp vanilla essence
Pinch of cinnamon
1/2 – 1 tbsp maple syrup *depending how sweet you like it aka don’t hold back*
Acai Bowls have been a craze in Sydney for the past year or so, with so many acai-focused places popping up that I now have a mental list of spots for the best bowls in the city (check out Bare Naked Bowls and The Fruitologist).
But, every now and again (usually when the bank balance is looking sheepish) I make a cheap, easy, TASTY, homemade acai bowl for breakfast or lunch.
Most of the ingredients are inexpensive and can be picked up at your local Supermarket, but the problem comes down to sourcing the actual acai powder. For some reason every brand wants to charge exorbitant prices for a tiny bag of acai (probably because the acai berry can only be found in Brazil).
Usually when it’s my turn to cook, I try to whip up something a little fancier for a bit of challenge – Thai green curry, lamb roast, or laksa for example (when I say fancy, I mean fancy by my terms).
Tonight I decided to keep it simple and throw together a pizza, with what turned out to be quite an eclectic mix of toppings (a tasty mix nonetheless).
The idea to make pizza’s started brewing in my mind when I spotted wholemeal pizza bases in the grocery aisles.
From there I meandered around the supermarket, grabbing ingredients which I thought would go together – butternut pumpkin (pre-diced), asparagus, basil, low-fat mozzarella, a tomato, roasted peri peri chicken slices, shallots and an 85c tin of champignon mushrooms (the mushrooms were a bit random, but the 85 cent bargain got me).
The best part was that it was only 15 minutes from when I started cooking to when I served the meal. This was ideal as I can’t stand that irritating feeling that comes around 7pm, when all you want is dinner but you still have to cook it.
After winging the recipe for a tomatoey-ish sauce by blending 3 tbsp greek yogurt, basil and 1 whole tomato, I covered the base with the sauce and arranged the assorted ingredients on top. All the pizza needed was 10 minutes at 200˚C in the oven before it was ready to eat.
We ate our pizza’s while watching The Intouchables – if you haven’t seen this movie, I would highly recommend (funny, clever and heartwarming).
Despite being flat out with uni exams at the moment, this Sunday I’m going to share the easy recipe I use for my cocoa protein balls. Unfortunately, my phone camera doesn’t do them justice – they look more like dung balls here – but trust me, they are delicious.
Protein balls are fantastic as a filling, healthy snack. Just try not to go crazy on them (they are very moreish). I use coconut oil because it much more filling compared to lots of other cooking oils, and seems to help stick them together.
Each ball has about 205 calories and is dense with healthy fats and protein to make it the perfect snack.
My recipe makes 5. You will need:
1/2 cup almonds
1/3 cup chia seeds
2 tbsp cocoa
2 tbsp peanut butter
1 tbsp coconut oil
Put all dry ingredients in food processor and blend until smooth
Put peanut butter and coconut oil in the microwave for 1 minute
Pour peanut butter/coconut oil mixture into dry ingredients and mix with spoon.
Using your hands form the mixture into 5 little protein balls
I love Frittata’s because they are delicious, but also because of their versatility – they can be served hot or chilled and for lunch or dinner. My recipe packs in lots of veggies, making the Frittata filling but low in calories. You can ch0oose to mix and match veggies depending on what you feel like (other options are capsicum, regular tomatoes, pumpkin, mushroom & asparagus).
For a sweet taste and carbs to fill me up, I use sweet potato as the base of the Frittata but this can be substituted for baby potatoes if you prefer. The meal takes about an hour to prepare if you are a slow chopper (like me), but if have a knack for cutting greens it should only take about 30 minutes.
You will need:
1/2 cup almond milk
2 medium sweet potatoes
1 tsp turmeric
4 spring onions
2 cups baby spinach
1/3 cup feta
Pinch of salt
6 of cherry tomatoes
1/4 cup fresh basil
Preheat the oven to 200˚C.
Chop up the sweet potatoes and zucchini into cubes and fry in fry-pan with turmeric and olive oil, until golden brown and cooked through.
Chop up the cherry tomatoes, spring onions, feta and basil. Also loosely chop the baby spinach.
Whisk the eggs, milk and salt in a large bowl until smooth. Then stir through the basil.
Put the sweet potatoes and the zucchini fry into the base of a cake tin. Cover with baby spinach, tomatoes and sprinkle with spring onion.
Pour egg mixture over all other ingredients in cake tin, making sure to cover everything.
Cut up feta into small blocks and place on top.
Cook for 25 minutes, or until egg looks bouncy and cooked through (I check by inserting a skewer – make sure it doesn’t come out goopy).
I have been working on this recipe for a while, trying out all different styles of breakfasts (muesli, toast, bacon & eggs, avo on toast, pancakes) to try and find a yummy, low calorie breakfast which is also very filling.
So here it is, the perfect breakfast to fill you up and keep you feeling good throughout the day:
2 poached eggs cooked in 1/2 tbsp coconut oil
4 cherry tomatoes
1 piece of multi-grain toast
Black tea with almond/soy/cows milk (or herbal tea e.g. peppermint)
This meal has healthy carbohydrate in the bread, good fat in the avocado, protein in the eggs, part of your daily dairy requirement in the tea and a touch of flavour with the tomatoes.
Don’t feel guilty about the eggs (if you’ve ever heard anything negative about them), they are one of the healthiest and filling foods you can eat.
To avoid getting tired of having the SAME meal every day (I change my mind about what I like, like my underwear), mix the meal up by replacing the egg with 50g of fish, such as tuna, trout or cooked salmon. Or, you can try different breads such as wholemeal, rye or sourdough. Or, if you are feeling like a bit more flavour you can add some mushrooms or a small piece of grilled haloumi or tasty cheese. It’s up to you!
The feature image is one I captured this morning when I went out with a friend (Burnt Orange cafe Mosman). I ate about half and then asked for the rest take-away to savour for lunch.